Strawberry Cinnamon Rolls (Printable Format)
Fluffy rolls swirled with cinnamon, fresh strawberries, and topped with creamy vanilla glaze
# What You Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ tsp active dry yeast (1 packet)
04 - ½ tsp salt
05 - ¾ cup warm milk
06 - ¼ cup unsalted butter, melted
07 - 1 large egg
→ Filling
08 - ⅔ cup brown sugar, packed
09 - 1 ½ tbsp ground cinnamon
10 - ⅓ cup unsalted butter, softened
11 - 1 ½ cups fresh strawberries, diced
12 - 2 tsp cornstarch
→ Cream Cheese Glaze
13 - 4 oz cream cheese, softened
14 - 2 tbsp unsalted butter, softened
15 - 1 cup powdered sugar
16 - ½ tsp vanilla extract
17 - 2–3 tbsp milk
# How-To Steps:
01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes frothy, indicating the yeast is active.
02 - Add melted butter, granulated sugar, egg, and salt to the yeast mixture. Whisk until well combined. Gradually incorporate flour, mixing until a soft, sticky dough forms.
03 - Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm area for 1 hour until doubled in size.
04 - Toss diced strawberries with cornstarch in a small bowl until evenly coated. Set aside. In a separate bowl, combine brown sugar and ground cinnamon, mixing thoroughly.
05 - Punch down risen dough and roll out into a 16x12-inch rectangle. Spread softened butter evenly over the surface, leaving a small border. Sprinkle cinnamon sugar mixture across the dough, then distribute prepared strawberries over the top.
06 - Starting from the long edge, roll dough tightly into a log. Use a sharp knife or dough cutter to slice into 12 equal rolls, approximately 1 ¼ inches thick.
07 - Place rolls cut-side up in a greased 9x13-inch baking pan, leaving space between each. Cover and let rise for 30-45 minutes until puffy and nearly doubled.
08 - Preheat oven to 350°F. Bake rolls for 22-25 minutes until tops are golden brown and filling is bubbling around the edges. Remove from oven and let cool in pan for 10-15 minutes.
09 - While rolls cool, beat softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined. Gradually drizzle in milk, 1 tablespoon at a time, until desired pouring consistency is reached.
10 - Spread or drizzle the cream cheese glaze generously over warm rolls. Serve immediately while still slightly warm for best texture and flavor.
# Expert Suggestions:
01 -
- The strawberries add fresh brightness that cuts through all that sweet cinnamon sugar, making these somehow feel lighter than they really are
- That moment when you pull them from the oven and the filling is bubbling up between the swirls is pure kitchen magic
02 -
- If your strawberries are especially juicy, toss them with a little extra cornstarch or the filling will seep out and make your rolls soggy
- Don't be tempted to skip the second rise, even when you're impatient, because those rolls won't bake up as fluffy and tender
03 -
- Use unflavored dental floss to cut clean slices without squishing the rolls, slide it under the dough, cross the ends over the top, and pull tightly
- Line your baking pan with parchment paper before adding the rolls, and cleanup becomes almost effortless