If you’re craving a sweet breakfast treat with a twist, these Strawberry Cinnamon Rolls will be your new go-to! With a tender, fluffy dough, a luscious strawberry filling, and a tangy cream cheese glaze, these cinnamon rolls combine the best of both worlds: the classic cinnamon roll and the refreshing flavor of fresh strawberries. They’re perfect for special occasions like brunch or holidays, or just as a cozy weekend breakfast.

The secret to achieving the perfect soft, pillowy texture lies in the Tangzhong method—a technique that adds moisture to the dough, resulting in rolls that stay fresh and tender longer. The strawberry filling, made from fresh or frozen strawberries, brown sugar, and a hint of lemon juice, adds a fruity burst of sweetness that beautifully complements the rich dough. Top it all off with a creamy glaze that ties everything together, making these rolls a decadent treat worth waking up for!

Why You’ll Love This Recipe

1. Fresh Strawberry Flavor

The strawberry filling is bursting with freshness and complements the soft cinnamon roll dough beautifully.

2. Soft and Fluffy Rolls

Using the Tangzhong technique ensures the rolls stay soft, fluffy, and moist for days.

3. Customizable Glaze

The cream cheese glaze can be adjusted to your taste, adding a tangy or sweet finish to your rolls.

4. Perfect for Special Occasions

Whether it’s a holiday breakfast or a brunch gathering, these rolls will surely impress your guests.

5. Make-Ahead Friendly

These rolls can be made ahead of time, allowing you to bake them fresh whenever you’re ready to indulge.

Ingredients

For the Strawberry Filling

Frozen or fresh strawberries
Brown sugar, packed
Lemon juice
Cornstarch
Water

For the Tangzhong

All-purpose flour
Water

For the Dough

All-purpose flour
Granulated sugar
Instant yeast
Fine sea salt
Whole milk, room temperature
Large egg, room temperature
Vanilla extract
Tangzhong (from the above recipe)
Unsalted butter, softened

For the Glaze

Cream cheese, room temperature
Unsalted butter, room temperature
Powdered sugar
Reserved strawberry filling
Whole milk

Variations

Berry Filling: Swap the strawberries with other berries like raspberries, blueberries, or blackberries for a mixed berry flavor.
Nutty Twist: Add chopped pecans or walnuts to the filling for an added crunch.
Cinnamon Swirl: If you prefer a more classic cinnamon roll, substitute the strawberry filling with a mixture of cinnamon and brown sugar.
Glaze Alternatives: For a lighter glaze, use powdered sugar and milk instead of cream cheese for a smoother, less tangy finish.

How to Make the Recipe

Step 1: Make the Strawberry Filling

In a saucepan, combine strawberries, brown sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jam-like. Set aside to cool.

Step 2: Prepare the Tangzhong

In a separate saucepan, whisk together ¼ cup flour and ¾ cup water over medium heat until thickened, about 3-5 minutes. Set aside to cool.

Step 3: Make the Dough

In a large bowl, combine flour, sugar, yeast, and salt. In a separate bowl, mix milk, egg, vanilla extract, and cooled Tangzhong. Add the wet ingredients to the dry mixture and knead until the dough forms a soft, elastic ball. Add the softened butter and continue to knead until incorporated.

Step 4: First Rise

Cover the dough with a damp towel and let it rise in a warm place for about 1-2 hours or until doubled in size.

Step 5: Roll the Dough

Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface. Spread the strawberry filling evenly over the dough, leaving a small border. Roll up the dough tightly into a log and cut it into 12 equal-sized rolls.

Step 6: Second Rise

Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.

Step 7: Bake

Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown on top and cooked through.

Step 8: Make the Glaze

While the rolls are baking, whisk together cream cheese, butter, powdered sugar, strawberry filling, and milk in a bowl until smooth.

Step 9: Drizzle the Glaze

Once the rolls are done, remove them from the oven and let them cool slightly. Drizzle the cream cheese glaze generously over the rolls and serve warm.

Tips for Making the Recipe

Make sure the Tangzhong cools slightly before mixing with the rest of the dough ingredients to avoid cooking the egg.
Don’t skip the second rise—this step helps the rolls achieve their soft, fluffy texture.
If you’re using frozen strawberries, make sure to thaw and drain them first to avoid excess liquid in the filling.
You can prep the dough the night before and refrigerate it overnight to save time in the morning.
For extra flavor, you can add a pinch of cinnamon or nutmeg to the strawberry filling.

How to Serve

Serve these Strawberry Cinnamon Rolls as a breakfast or brunch treat, alongside a hot cup of coffee or tea. They’re perfect for special gatherings, a weekend breakfast, or even as a sweet dessert. The rolls are best enjoyed fresh, but they’ll also make a great snack throughout the day.

Make Ahead and Storage

Storing Leftovers

Store leftover rolls in an airtight container at room temperature for up to 2-3 days. Reheat them gently in the microwave for 10-15 seconds before serving.

Freezing

To freeze, bake the rolls, then allow them to cool completely. Wrap them tightly in plastic wrap and aluminum foil, then store in the freezer for up to 1-2 months. When ready to serve, thaw overnight and reheat.

Reheating

To reheat frozen rolls, place them in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. If they are at room temperature, simply microwave for 15-20 seconds.

FAQs

1. Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well in this recipe, but bread flour will yield slightly chewier rolls.

2. How can I make these rolls vegan?

To make these rolls vegan, substitute dairy milk with almond or oat milk, use a flax egg instead of a regular egg, and replace butter with a plant-based alternative.

3. Can I prepare the dough ahead of time?

Yes! You can prepare the dough the night before and refrigerate it overnight for a faster morning bake.

4. Can I use other fruits for the filling?

Absolutely! You can swap strawberries for other fruits like blueberries, raspberries, or even apples for different variations.

5. How do I avoid soggy rolls?

Make sure your strawberry filling isn’t too runny before using it in the rolls. If you’re using frozen strawberries, make sure to drain excess liquid.

6. Can I freeze unbaked rolls?

Yes, you can freeze unbaked rolls. After shaping them, place them on a baking sheet and freeze for 1-2 hours, then transfer to a freezer bag. Bake them directly from the freezer—just add a few extra minutes to the baking time.

7. Can I add nuts to the rolls?

Yes, you can sprinkle some chopped pecans or walnuts into the filling for extra crunch.

8. How do I store these rolls?

Store your rolls in an airtight container at room temperature for up to 2-3 days. Reheat them before serving.

9. What if my rolls don’t rise enough?

Ensure your yeast is fresh and your dough is rising in a warm environment. If your kitchen is cold, you can place the dough near a warm oven or use a proofing setting if your oven has one.

10. Can I make the glaze ahead of time?

Yes, you can prepare the glaze ahead of time and store it in the fridge for up to 2 days. Warm it slightly before drizzling over the rolls.

Conclusion

These Strawberry Cinnamon Rolls offer a delightful twist on the traditional cinnamon roll. With a sweet strawberry filling, soft dough, and creamy glaze, they make the perfect treat for any occasion. Whether you’re enjoying them fresh out of the oven or reheating leftovers, these rolls will surely be a favorite in your breakfast or dessert rotation.