Strawberry Cinnamon Rolls (2024)

• Blueberry sweet rolls
• Cookies and cream filled cinnamon rolls
• Cinnamon bun muffins
• Coffee rolls
• Lemon curd rolls
• Cookie dough cinnamon rolls

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5 from 69 votes

For the Strawberry Filling

• ▢ 3 cups frozen or fresh strawberries
• ▢ 3 tablespoon brown sugar packed
• ▢ 2 teaspoon lemon juice
• ▢ 1 tablespoon + 1 tsp cornstarch
• ▢ 2 tablespoon water

For the Tangzhong

• ▢ ¼ cup all-purpose flour
• ▢ ¾ cup water

For the Dough

• ▢ 3 ½ cups all-purpose flour *see notes for measuring below*
• ▢ ⅓ cup granulated sugar
• ▢ 2 teaspoon instant yeast
• ▢ ¾ teaspoon fine sea salt
• ▢ ½ cup whole milk room temperature
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ Tangzhong from recipe above
• ▢ 4 tablespoon unsalted butter softened

For the Glaze

• ▢ 1 ounce cream cheese room temperature
• ▢ 4 tablespoon unsalted butter room temperature
• ▢ 1 cup powdered sugar
• ▢ 1-2 tablespoon reserved strawberry filling
• ▢ 1 tablespoon whole milk

Strawberry Filling

• Cook the strawberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally. Use a potato masher or the back of a wooden spoon to mash the berries as they cook.

  3 cups frozen or fresh strawberries, 3 tablespoon brown sugar, 2 teaspoon lemon juice

• When the berries are completely mashed and have started to thicken, dissolve the cornstarch in the water and stir it into the jam.

  1 tablespoon + 1 teaspoon cornstarch, 2 tablespoon water

• Continue cooking, stirring frequently for 5 minutes longer, until the jam is super thick and paste-like. Set aside 1-2 tablespoon of the jam (for the glaze), then transfer the rest to a bowl and set it in the fridge to cool.

Tangzhong

• In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.

  ¼ cup all-purpose flour, ¾ cup water

Cinnamon Roll Dough

• In a stand mixing bowl, mix together the all-purpose sugar, yeast, and salt until combined.

  3 ½ cups all-purpose flour, ⅓ cup granulated sugar, 2 teaspoon instant yeast, ¾ teaspoon fine sea salt

• Add the egg, milk, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it starts to form a shaggy dough ball.

  ½ cup whole milk, 1 large egg, Tangzhong, 1 teaspoon vanilla extract

• With the mixer running on low, add the softened butter ½ tablespoon at a time, letting it fully incorporate into the dough before adding more.

  4 tablespoon unsalted butter

• Once all the butter is added, continue kneading the dough for another 8-10 minutes or until the dough looks smooth and elastic.

  The dough should be sticking to the bottom of the bowl. If it seems too wet and is sticking to the sides of the bowl, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.

• With lightly buttered hands, remove the dough from the bowl and pull the sides down into the bottom center, to create a smooth round ball.

• Place the dough seam side down into a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 45-60 minutes, or until doubled in size.

• Roll the dough out on a lightly floured surface into a 14x18 rectangle, with the long (18-inch) side closest to you.

• Use an offset spatula to spread the strawberry jam in an even layer all the way to the edges.

• Then use a pizza cutter to cut 12, 1 ½ inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9x13 baking tray.

• Cover the pan with plastic wrap and set it aside to rise for another 45-60 minutes, or until the rolls double in size. Meanwhile, preaheat the oven to 325 F/162 C.

• Bake the rolls for 23-26 minutes, or until the tops are lightly golden brown. Let the pan cool on a wire cooling rack while you make the glaze.

• In a medium bowl, combine the butter, cream cheese, and powdered sugar until smooth. Then whisk in the milk and reserved strawberry jam. Spread over the cinnamon rolls and enjoy!

  1 ounce cream cheese, 4 tablespoon unsalted butter, 1 cup powdered sugar, 1-2 tablespoon reserved strawberry filling, 1 tablespoon whole milk

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

• Step-by-step process photos are provided above, in the body of this post.

• Storage: Store any leftovers in an airtight container or keep them in the baking pan and wrap the top tightly with plastic wrap. You can reheat them in a 300 F oven for 10-15 minutes or until warmed through.
• Make ahead: You can prepare the rolls ahead of time and keep them in the fridge overnight. Place the cut rolls in the baking pan and cover the top with plastic wrap. The next day, pull the rolls out of the fridge and let them come to room temperature for a few hours before baking.

Serving: 1serving | Calories: 320kcal | Carbohydrates: 53g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 167mg | Potassium: 149mg | Fiber: 2g | Sugar: 21g | Vitamin A: 308IU | Vitamin C: 21mg | Calcium: 36mg | Iron: 2mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.