Short Description
These Strawberry and Cream Cinnamon Rolls are a luscious twist on a breakfast classic. Featuring a tender, buttery dough filled with homemade strawberry compote and finished with smooth cream cheese frosting, they are the perfect indulgence for a special morning or dessert.
Why You’ll Love This Recipe
This recipe elevates traditional cinnamon rolls with a vibrant strawberry filling that adds a fruity burst in every bite. The rolls are soft and fluffy, balanced by a rich cream cheese frosting that melts perfectly over the warm rolls. Whether served at brunch, on a holiday morning, or simply as a treat to yourself, these cinnamon rolls are bound to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
1 cup warm milk (110°F / 43°C)
2 1/4 teaspoons active dry yeast (or 1 packet)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
3 1/2 cups all-purpose flour
1/2 teaspoon salt
For the Strawberry Filling:
1 1/2 cups fresh or frozen strawberries, chopped
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
2 tablespoons softened butter, for spreading
For the Cream Cheese Frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons heavy cream (for a smoother texture)
Directions
Make the Dough:
In a small bowl, combine the warm milk, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
In a large bowl, mix together the melted butter, egg, flour, and salt.
Add the yeast mixture to the flour mixture and stir until a soft dough forms.
Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for about 1 hour or until doubled in size.
Prepare the Strawberry Filling:
In a small saucepan, combine strawberries, sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
Let the mixture cool completely, then mash lightly for easier spreading.
Assemble the Rolls:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Roll the dough out on a floured surface into a 12×18-inch rectangle.
Spread the softened butter over the dough, then evenly spread the strawberry filling, leaving a border at the edges.
Roll the dough tightly from the long side to form a log. Slice into 12 equal rolls.
Arrange the rolls in the prepared baking dish, cover, and let rise for 20–30 minutes.
Bake the Rolls:
Bake in the preheated oven for 20–25 minutes, or until golden brown.
Remove from the oven and allow to cool slightly before frosting.
Make the Frosting:
In a mixing bowl, beat cream cheese and butter until smooth.
Add powdered sugar and vanilla, mixing until creamy.
Stir in heavy cream to reach your desired consistency.
Spread the frosting over the warm rolls.
Servings and Timing
Servings: 12
Prep Time: 25 minutes
Rise Time: 90 minutes (total)
Bake Time: 25 minutes
Total Time: Approximately 2 hours 20 minutes
Variations
Berry Mix: Substitute or combine raspberries or blueberries with the strawberries.
Glaze Option: Use a vanilla glaze instead of cream cheese frosting for a lighter topping.
Nutty Addition: Sprinkle finely chopped pecans or almonds over the filling before rolling.
Cinnamon Touch: Add a teaspoon of cinnamon to the strawberry filling for a spiced version.
Mini Rolls: Cut into smaller portions for bite-sized rolls perfect for parties.
Storage/Reheating
Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep in the refrigerator for up to 5 days. Warm briefly before serving.
Freezing: Freeze baked and unfrosted rolls for up to 2 months. Thaw overnight in the fridge, then reheat and frost before serving.
Reheating: Warm individual rolls in the microwave for 20–30 seconds or in the oven at 300°F (150°C) for 5–10 minutes.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly before using to prevent excess moisture in the filling.
Can I make the dough the night before?
Absolutely. Prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before rolling and baking.
What can I use instead of cream cheese in the frosting?
Mascarpone or a simple vanilla glaze are good alternatives if cream cheese is unavailable.
Why is my dough too sticky?
Add flour gradually while kneading until the dough becomes soft and manageable, but not dry.
Can I use a stand mixer for the dough?
Yes, a stand mixer with a dough hook makes kneading easier and faster.
How do I keep the filling from leaking?
Allow the strawberry filling to cool completely and avoid overfilling. Rolling the dough tightly also helps.
Can I prepare the entire recipe in advance?
Yes, assemble the rolls and refrigerate overnight before baking the next morning.
What’s the best way to mash the filling?
Use a fork or potato masher to slightly mash the berries after cooking and cooling.
Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.
Are these good served cold?
They are best enjoyed warm, but they can be served chilled, especially during warm weather.
Conclusion
Strawberry and Cream Cinnamon Rolls bring together the indulgent richness of cream cheese frosting and the fruity brightness of strawberry filling in a soft, homemade roll. A perfect centerpiece for a weekend brunch or a delightful dessert, this recipe combines ease with elegance and is sure to become a favorite for berry lovers and cinnamon roll enthusiasts alike.
Strawberry and Cream Cinnamon Rolls with Strawberry Filling
- Total Time: 55 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
These Strawberry and Cream Cinnamon Rolls are a fruity twist on the classic breakfast favorite. Filled with a homemade strawberry compote and topped with rich cream cheese frosting, they’re soft, fluffy, and bursting with berry flavor—perfect for brunch, holidays, or a sweet morning treat.
Ingredients
Dough:
-
1 cup warm milk (110°F / 43°C)
-
2 1/4 teaspoons active dry yeast (or 1 packet)
-
1/4 cup granulated sugar
-
1/4 cup unsalted butter, melted
-
1 large egg
-
3 1/2 cups all-purpose flour
-
1/2 teaspoon salt
Strawberry Filling:
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1 1/2 cups fresh or frozen strawberries, chopped
-
1/4 cup granulated sugar
-
1 tablespoon cornstarch
-
1 teaspoon lemon juice
-
2 tablespoons softened butter (for spreading)
Cream Cheese Frosting:
-
4 oz cream cheese, softened
-
1/4 cup unsalted butter, softened
-
1 cup powdered sugar
-
1/2 teaspoon vanilla extract
-
2 tablespoons heavy cream
Instructions
-
Make the Dough:
-
In a bowl, mix warm milk, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
-
Combine melted butter, egg, flour, and salt in a large bowl. Add the yeast mixture and mix into a soft dough.
-
Knead on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
-
-
Prepare the Strawberry Filling:
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In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5–7 minutes until thickened.
-
Let cool completely, then mash slightly.
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Assemble the Rolls:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Roll out dough into a 12×18-inch rectangle. Spread softened butter, then the cooled strawberry filling, leaving a small edge.
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Roll into a log and cut into 12 pieces. Place in baking dish, cover, and let rise for 20–30 minutes.
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Bake the Rolls:
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Bake for 20–25 minutes or until golden brown. Remove from oven and let cool slightly.
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Make the Frosting:
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Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and heavy cream, and beat until fluffy.
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Frost and Serve:
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Spread frosting over warm rolls and serve.
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Notes
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Use fresh strawberries for a brighter flavor or frozen for convenience.
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For extra decadence, add white chocolate chips to the filling before rolling.
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Rolls can be made the night before and baked fresh in the morning.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American