Fresh Strawberry Cinnamon Rolls are the perfect breakfast treat for any occasion. They’re made with plump seasonal strawberries, a light cinnamon swirl, and whipped cream cheese frosting.
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Similar to my strawberry cheesecake cookies, these fresh strawberry cinnamon rolls are a twist on a classic recipe. They use my favorite enriched dough base for soft and fluffy rolls every time!
You don’t have to be a pastry chef to make this easy-to-follow recipe. It’s a great way to use fresh seasonal strawberries, just like my strawberry cake and strawberry filled cupcakes, for a burst of berry flavor!
You’ll have the warm and comforting aroma of sweet strawberry rolls permeating your kitchen. Impress your family and friends with your baking skills for the perfect lazy weekend morning breakfast, brunch, or holiday occasion.
Let’s get started!
Why You'll Love This Recipe
- Fresh flavor: Fresh seasonal strawberries add a deliciously sweet flavor that’s highlighted with a hint of cinnamon and nutmeg, a similar flavor profile to my strawberry apple crisp.
- Staple dough: This enriched dough (made with sugar, butter, and milk, also used for my homemade cinnamon rolls) is easy to work with, forgiving, and pairs well with your favorite fillings!
- Creamy frosting: Easy whipped cream cheese frosting adds the final touch for a slightly tangy complement.
Ingredients You'll Need
- All-purpose flour. Provides the structure of the rolls and creates a soft and fluffy texture.
- Instant yeast. You can add straight to the mixer without activating it in a liquid. Also known as rapid or quick-rise yeast.
- Salt. Helps to control the yeast during fermentation (when the dough rises).
- Unsalted butter. Adds flavor to the dough, filling, and frosting.
- Granulated sugar. Slightly sweetens the dough and adds sweetness to the filling.
- Sour cream. Adds a slight tanginess and richness to the dough.
- Egg. Adds richness to the dough.
- Whole milk. Contributes to the soft and fluffy texture of the dough.
- Cinnamon. A bit adds a hint of cinnamon but feel free to increase the amount.
- Nutmeg. A pinch adds warmth and coziness to the strawberry cinnamon rolls.
- Fresh strawberries. Select bright red strawberries, firm to the touch and with fresh green leaves.
- Cream cheese. Use the block cream cheese and not the whipped kind that comes in a tub.
- Powdered sugar. Adds sweetness to the frosting and creates a creamy texture.
- Vanilla extract. Always use pure vanilla extract for the best flavor!
How To Make The Dough (Step-By-Step-Instructions)
Allow your sour cream and egg to come to room temperature.
Whisk dry ingredients. In a bowl, whisk the flour, yeast, and salt.
Whisk wet ingredients. Whisk the butter, sugar, sour cream, and egg in a stand mixer bowl.
Add the dry ingredients and milk. Use the dough hook to mix the dry ingredients and milk with the wet ingredients for 5-7 minutes.
Cover the dough to proof. Loosely cover the mixing bowl and allow the dough to double in size.
Roll out the dough. Roll the dough into a 12x18-inch rectangle.
How To Assemble The Rolls (Step-By-Step-Instructions)
Whisk flavorings. Whisk the sugar, cinnamon, and nutmeg.
Spread filling. Spread softened butter over the dough.
Sprinkle sugar. Evenly sprinkle the sugar mixture over the butter.
Add strawberries. Arrange the strawberries in an even layer over the filling.
Roll and cut. Tightly roll the dough into a log and slice it into 12 even-sized rolls.
Proof and bake. Cover and let the rolls rise for 30 minutes, then bake for 35-40 minutes.
How To Make The Frosting (Step-By-Step Instructions)
Allow your cream cheese and butter to come to room temperature.
Beat butter and cream cheese. Beat together for 3-4 minutes and add vanilla.
Add powdered sugar. Mix in powdered sugar and beat on high until fluffy. Spread frosting over warm strawberry rolls.
Recipe Tips & Tricks
- Use room temperature ingredients when indicated so each component of the rolls is blended evenly.
- Roll the perfect rectangle. Always roll your dough from the center out. You should roll up and down and to each side, but to get the square corners, roll from the centers to the corners too!
- Carefully roll the strawberry rolls. Roll tight enough that the filling holds but not too tight that the strawberries will fall out once you cut the dough.
- Use a serrated knife. Cut the rolls with a serrated knife for the perfect cut.
- Don’t overbake the strawberry cinnamon rolls. They are done when they are a light golden brown and the filling is bubbly. A dark brown indicates overbaking (the cinnamon rolls won’t be soft and fluffy).
Recipe Variations
- Mixed berry cinnamon rolls. You can easily substitute your favorite berries for strawberries. Use a combination for a mixed berry surprise.
- Add orange zest. Add one tablespoon of orange zest to the strawberry filling for a hint of citrus.
- Strawberry cream cheese frosting. Process freeze-dried strawberries into a powder and add enough to the cream cheese frosting (about one teaspoon). Or use one tablespoon of lightly pureed strawberries.
- Tropical cinnamon rolls. For a fun twist, you can make pineapple cinnamon rolls using fresh pineapple and pineapple juice.
How To Store
- In the refrigerator. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- In the freezer. Store in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
Note: You can reheat the strawberry cinnamon rolls in a 300°F/149°C oven for 10 minutes or until heated through.
FAQ
Yes! After mixing the dough, you can allow the dough to rise in the refrigerator overnight.
You can substitute an equal amount of active dry yeast for the instant yeast and activate it with the milk. However, the dough will take a little longer to rise.
Technically, you can, but fresh strawberries yield the best flavor and texture. If using frozen, completely thaw and strain from any excess liquid.
Yes, you can use jam instead of strawberries or a combination of both. Omit the butter and sugar from the filling and spread the jam over the dough. You can sprinkle the spices over the jam if desired.
More Summer Strawberry Recipes You'll Love
Please leave a starred rating and comment below if you make these Fresh Strawberry Cinnamon Rolls. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!
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Strawberry Cinnamon Rolls
- Total Time: 2 hours 35 minutes
- Yield: 12 rolls 1x
Description
Fresh strawberry cinnamon rolls are the perfect breakfast treat for any occasion. They're made with plump seasonal strawberries, a light cinnamon swirl, and whipped cream cheese frosting.
Ingredients
Dough
- 530 g (4 ¼ cups) all-purpose flour
- 2 ¼ teaspoons instant yeast
- 1 teaspoon salt
- 70 g (5 tablespoons) unsalted butter, melted
- 75 g (⅓ cup) granulated sugar
- 60 g (¼ cup) sour cream, at room temperature
- 1 large egg, at room temperature
- 240 g (1 cup) warm whole milk
Strawberry Filling
- 165 g (¾ cup) granulated sugar
- ½ teaspoon cinnamon
- Pinch of nutmeg
- 85 g (6 tablespoons) unsalted butter, at room temperature
- 300 g (2 cups) sliced strawberries
Whipped Cream Cheese Frosting
- 113 g (½ cup) cream cheese, at room temperature
- 58 g (4 tablespoons) unsalted butter, at room temperature
- 180 g (1 ½ cups) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
Instructions
Dough
- In a medium bowl, whisk the flour, yeast, and salt. Set aside.
- In the bowl of a stand mixer, whisk the melted butter, sugar, sour cream, and egg. Attach the bowl to the mixer, and using the dough hook on low speed, add the flour mixture and milk and mix to combine. Increase the mixer to medium-low speed and mix for 5-7 minutes or until the dough is smooth and elastic. It's ok if it is still slightly sticky.
- Scrape the dough from the sides of the bowl and drizzle with vegetable oil. Turn the dough so that it is lightly greased on all sides. Loosely cover the bowl and allow the dough to rise in a warm place (75°F/24°C) until double in size, about 1 hour.
- Lightly grease a 9x13-inch baking pan with butter.
- Turn the dough onto a lightly floured surface and lightly punch down to release some of the air. Roll the dough into a 12x18-inch rectangle.
Strawberry Fill
- In a small bowl, whisk the sugar, cinnamon, and nutmeg.
- Spread the softened butter onto the dough, leaving a ½-inch border along one of the long edges. Sprinkle the sugar mixture over the butter. Arrange the strawberries in an even layer over the sugar.
- Roll the dough tightly into a log, beginning with the long edge with the filling. Pinch the seam to seal, trim the ends, and slice into 12 rolls. Arrange the rolls in the prepared pan and allow them to rise in a warm place until they are puffed for about 30 minutes.
- Preheat the oven to 350°F/177°C.
- Bake the strawberry cinnamon rolls for 35-40 minutes, until the tops are golden brown. All the rolls to cool for 15 minutes before frosting.
Whipped Cream Cheese Frosting
- With a mixer, beat the cream cheese and butter on medium-high speed for 3-4 minutes until light and fluffy. Add the vanilla and beat until combined.
- With the mixer on low speed, mix in the powdered sugar until combined. Increase the mixer to high speed and beat the frosting until fluffy. Spread onto the warm rolls.
Notes
- Storage: Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezer: Store in a freezer-safe container in the freeze for up to 3 months.
- Prep Time: 30 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
Joanna says
Loved these cinnamon rolls! I had some raspberries that I added to filling as well and it was delicious.
Maria Pagiotas says
Hi Joanna! So happy you loved this recipe. I'll have to try that combination next time 🙂