Strawberry Cream Cinnamon Rolls

This strawberry and cream cinnamon roll recipe transforms ordinary cinnamon rolls into a fruity delight with real strawberry filling and cream cheese frosting. I've been making these for Sunday brunches and they've quickly become my signature dish that friends request whenever they visit.

I first created these rolls when I had an abundance of strawberries from our local farmers market. What started as an experiment has become our family's favorite weekend tradition, with my children eagerly waiting to lick the frosting bowl.

Ingredients

• Warm milk: Provides the perfect environment for yeast activation ensuring fluffy rolls
• Active dry yeast: Creates that perfect rise giving your rolls their signature texture
• Granulated sugar: Feeds the yeast and adds sweetness to balance the tangy strawberries
• Unsalted butter: Adds richness to both dough and filling while allowing you to control salt content
• Large egg: Binds the dough and adds structure for that perfect chew
• All purpose flour: Works perfectly here, look for unbleached for best flavor
• Fresh strawberries: Deliver bright flavor, frozen works well in winter months
• Cornstarch: Thickens the strawberry filling preventing soggy rolls
• Cream cheese: Creates that signature tangy frosting, choose full fat for best results
• Heavy cream: Makes the frosting silky smooth and easy to spread

Step-by-Step Instructions

Activate the Yeast:

Combine warm milk around 110°F with yeast and sugar in a small bowl. Allow it to rest for 5 to 10 minutes until the mixture becomes foamy and fragrant. This step ensures your dough will rise properly.

Create the Dough:

Mix the melted butter, egg, flour, and salt in a large bowl. Add the activated yeast mixture and stir until everything comes together. The dough should feel soft but not sticky. If too sticky, add a tablespoon of flour at a time until it reaches the right consistency.

Knead and Rise:

Transfer the dough to a floured surface and knead for about 5 minutes. The dough should become smooth and elastic, stretching when pulled without tearing. Place in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for an hour until doubled in size.

Prepare Strawberry Filling:

While the dough rises, cook the chopped strawberries with sugar, cornstarch, and lemon juice in a saucepan over medium heat. Stir constantly for about 5 to 7 minutes until the mixture thickens to a jamlike consistency. Cool completely before gently mashing to create a spreadable filling.

Shape the Rolls:

Roll out the risen dough on a floured surface into a large rectangle approximately 12 by 18 inches. The dough should be about ¼ inch thick. Spread softened butter evenly across the surface, then spread the cooled strawberry filling, leaving a small border around all edges.

Roll and Cut:

Starting with the long edge, roll the dough tightly into a log shape. Use a sharp knife or unflavored dental floss to cut into 12 equal pieces. The dental floss technique prevents squishing the rolls simply slide under the log, cross over the top, and pull.

Second Rise and Bake:

Place the cut rolls in a greased baking dish, allowing some space between each for expansion. Cover with a towel and let rise again for 20 to 30 minutes until puffy. Bake in a preheated 350°F oven for 20 to 25 minutes until golden brown.

Create the Frosting:

Beat softened cream cheese and butter until fluffy, then add powdered sugar, vanilla extract, and heavy cream. Mix until completely smooth. This frosting should be thick yet spreadable with a rich, tangy flavor that complements the sweet strawberry filling.

Strawberries are truly the star of this recipe. I love how they create little pockets of jammy goodness throughout each roll. My daughter always helps make these rolls and insists on adding extra strawberries to the filling. Her excitement when the kitchen fills with the aroma of baking rolls makes the effort so worthwhile.

Make Ahead Options

These strawberry cinnamon rolls work perfectly as an overnight recipe. Prepare everything through the cutting stage, then place the rolls in your baking dish. Cover tightly with plastic wrap and refrigerate overnight. In the morning, remove from the refrigerator and let them come to room temperature for about 45 minutes before baking. This method actually enhances the flavor as the strawberry filling has time to infuse the dough.

Freezer Friendly Storage

After baking, these rolls freeze exceptionally well. Allow them to cool completely without frosting, then wrap individually in plastic wrap and place in a freezer bag. They keep for up to three months. When ready to enjoy, thaw overnight in the refrigerator, warm in a 300°F oven for 10 minutes, then add fresh frosting. The texture remains remarkably similar to freshly baked rolls.

Seasonal Variations

While strawberries create the perfect spring or summer roll, this versatile recipe works beautifully with other seasonal fruits. Try blueberries in summer, apples with cinnamon in fall, or cranberries with orange zest for winter holidays. Each variation brings its own unique character to the recipe while maintaining the comforting essence of a homemade roll. For berry variations, keep the same amount of cornstarch, but adjust sugar depending on the natural sweetness of your fruit.

Frequently Asked Questions

→ Can I use frozen strawberries for the filling?

Yes, frozen strawberries work wonderfully. Just make sure to thaw them and drain any excess liquid before cooking the filling to avoid it becoming too watery.

→ Can I prepare the dough in advance?

Yes, you can prepare the dough the day before and let it rise in the refrigerator overnight. Let it come to room temperature before rolling out and assembling the rolls.

→ How do I store leftovers?

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.

→ Can I freeze these rolls?

Yes, you can freeze the baked rolls (without frosting) in an airtight container for up to 2 months. Thaw and warm them before adding the frosting.

→ What can I use as a substitute for cream cheese in the frosting?

If you don’t have cream cheese, you can use mascarpone for a similar creamy texture, or make a simple glaze with powdered sugar and milk as an alternative.

→ Can I make these rolls vegan?

Yes, you can substitute dairy milk with plant-based milk, butter with vegan butter, and cream cheese with a dairy-free alternative. Use a flaxseed egg as a substitute for the egg in the dough.