Save to Pinterest Sticky sweet strawberry cinnamon rolls always feel like a celebration at breakfast or brunch. Tender fluffy dough is swirled with cinnamon sugar and a generous layer of juicy strawberries for a treat that hits every comfort note. These are perfect for impressing guests or turning an ordinary weekend into something special.
This recipe reminds me of slowing down for a lazy Saturday morning when the scent of cinnamon and strawberries brings everyone to the kitchen before the rolls have even cooled. The first time I made them with my niece it turned into our little tradition and now she asks for them every visit.
Ingredients
- All purpose flour: gives the rolls structure so choose a brand that is unbleached and fresh
- Sugar: adds just enough sweetness to the dough make sure it is granulated and not coarse for better dissolving
- Salt: balances the sweetness fine sea salt works best
- Instant yeast: allows the dough to rise quickly check that the packet is not expired
- Warm milk: helps activate the yeast whole milk will give the richest flavor
- Melted butter: adds softness to the crumb always use real butter for the dough
- Egg: binds the dough and adds tenderness go for large eggs from the fridge section
- Softened butter (for filling): helps hold cinnamon sugar in place European style is especially flavorful
- Cinnamon: provides the signature warmth make sure it is aromatic and not stale
- Fresh strawberries: create the gooey fruity filling select ripe berries with a deep red color and no white centers
- Powdered sugar: is key for the glaze it dissolves best for a smooth finish
- Vanilla extract and milk: give the glaze its classic flavor use real vanilla and adjust milk for consistency
Instructions
- Combine The Dough:
- In a large mixing bowl combine the flour sugar salt and instant yeast. Warm the milk until just slightly warmer than your finger and add along with melted butter and egg. Mix everything together until a shaggy dough forms. Knead by hand on a floured counter for about 8 minutes. The dough should feel smooth and elastic but not sticky. If it clings to your hands dust with a little more flour. Place in a clean bowl and cover with a kitchen towel. Let rise somewhere warm until doubled in size which usually takes around 45 minutes.
- Prepare The Filling:
- While the dough rises stir together the sugar and cinnamon in a small bowl. Dice strawberries into small even pieces so they spread easily and every bite holds some berry. Check that the butter is fully softened for easy spreading.
- Shape The Rolls:
- Once the dough has doubled punch it down and turn out onto a lightly floured surface. Roll it into a large rectangle about a half inch thick. Spread softened butter all across the dough leaving a small border. Sprinkle evenly with cinnamon sugar mixture then scatter diced strawberries over the surface. Starting with a long side slowly roll the dough into a tight log. Use a sharp knife or dental floss to cut into 12 equal slices.
- Final Rise and Bake:
- Arrange the slices cut side up in a greased baking pan spacing them slightly apart. Cover the pan and let the rolls rise for another 20 minutes until they look puffy. Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Bake the rolls for about 25 minutes watching for them to turn golden on top and firm in the center.
- Make and Add Glaze:
- Whisk together the powdered sugar vanilla extract and milk. Add milk slowly until you get a thick but pourable glaze. Once rolls are out of the oven let them cool five minutes before drizzling with glaze so it soaks in but does not melt away.
Save to Pinterest My favorite part of these rolls is the way the fresh strawberry pieces turn into little pockets of jam in the spiral. One time my family was so impatient to dig in that the glaze never even set we just scooped up rolls and ate with our fingers straight out of the pan.
Storage Tips
Keep leftover rolls in an airtight container at room temperature for up to two days. For longer storage refrigerate them to keep the strawberries from weeping into the dough. They taste fantastic reheated in the microwave for thirty seconds with a damp paper towel laid on top to keep moisture in. You can also freeze baked rolls individually and thaw overnight in the fridge then warm before glazing.
Ingredient Substitutions
Swap out the strawberries for blueberries or raspberries if they are more in season or use a mix of both for a berry swirl. If you are short on butter try using coconut oil in the filling but the flavor will be slightly different. For a vegan twist choose plant milk and a flax egg in the dough with plant-based butter for richness.
Serving Suggestions
Serve these strawberry cinnamon rolls as the centerpiece of a brunch spread with strong hot coffee and a bowl of berries on the side. For dessert take them over the top by adding a scoop of vanilla ice cream. They also pair well with savory egg dishes if you want some balance at breakfast.
Cultural And Seasonal Context
Cinnamon rolls are a beloved treat in the US and around the world and every region seems to have its own style. Swirling berries into the filling is a playful seasonal touch that feels especially right when strawberries are at their sweetest in late spring or early summer. I love making a double batch for Mother’s Day because even family members who do not love classic cinnamon rolls cannot resist the strawberry filling.
Seasonal Adaptations
Fresh summer strawberries are best but you can use frozen and thawed berries in the off season. Try adding orange zest to the dough for a bright citrus note in the colder months. Cream cheese in the glaze makes these extra indulgent for holiday mornings.
Success Stories
The first time I brought these to a friend’s brunch no one believed the filling was made with real strawberries instead of jam. Now I am expected to bring them to every family breakfast and there is never a crumb left on the plate. They are kid approved and adults will not stop at just one.
Freezer Meal Conversion
Bake and cool rolls completely then wrap tightly in plastic and foil. They can be frozen up to two months. You can freeze the glaze separately in a bag or jar and defrost both overnight in the fridge. Reheat rolls in a low oven until soft then drizzle with glaze just before serving.
Save to Pinterest The scent of these rolls baking is as joyful as their taste. Enjoy every bite warm for a truly special treat.
Common Recipe Questions
- → Can I use frozen strawberries?
Yes, frozen strawberries can be used—just thaw and drain them to avoid extra moisture in the filling.
- → How do I make the dough rise faster?
Let the dough rise in a warm, draft-free spot. Slightly warming the oven (then turning it off) works well.
- → Is there a substitute for instant yeast?
Active dry yeast works too; just dissolve it in warm milk and allow a few extra minutes for proofing.
- → Can I add cream cheese to the glaze?
Yes, mixing cream cheese into the glaze adds a delicious tang and creamy texture to the finished rolls.
- → What’s the best way to store leftovers?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.