Strawberry Cinnamon Rolls

We love strawberry recipes here at Cambrea Bakes! From strawberry shortcake cookies to strawberry crepe cake, and now these strawberry cinnamon rolls!

This fresh twist on classic cinnamon rolls is perfect for a weekend breakfast or brunch, especially in spring or summer. These strawberry rolls are sweet, super gooey, and soft for days! They are filled with fresh strawberry jam and finished with tangy strawberry cream cheese icing.

Strawberries: You can use frozen or fresh strawberries for the filling. Like in my strawberry filled cake, I prefer frozen because they’re available year-round!

Yeast: I tested with both active dry and instant yeast, and both work well. If you want more of a “yeasty” flavor in the dough, use instant yeast!

Milk: Whole or 2% milk is best and will give the rolls the best structure and texture. I use whole milk in my apple pie rolls, too!

All-purpose flour: For best results, use all-purpose flour. You can also use bread flour if you don’t have any on hand.

STEP ONE: Make the strawberry filling. In a small saucepan, combine the strawberries, lemon juice, and brown sugar. Stir in the water and cornstarch slurry when it has started to thicken.

Continue cooking, stirring frequently, until the filling is very thick and paste-like. Transfer the strawberry jam to a bowl. Chill the jam in the fridge until ready to use.

STEP TWO: Make the tangzhong. In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes or until it starts to thicken and is a paste-like slurry.

Scrape the tangzhong into a bowl and set aside until ready to use.

STEP THREE: Mix the dry ingredients. In a stand mixing bowl, mix together the all-purpose flour, salt, yeast, and sugar until combined.

STEP FOUR: Mix in the wet ingredients. Add the egg, milk, and tangzhong to the bowl.

STEP FIVE: Mix in the butter. Knead with the dough hook until it starts to form a shaggy dough ball. Then, with the mixer running on low, add in the softened butter one tablespoon at a time, letting it fully incorporate into the dough before adding more.

STEP SIX: Knead the dough. Continue kneading the dough until the dough looks smooth and elastic. With lightly buttered hands, remove the dough and pull the sides down into the bottom center to create a smooth round ball.

Place it seam-side down into a large, lightly buttered bowl. Cover with plastic wrap and rest for 30 minutes.

STEP SEVEN: Roll the dough. On a lightly floured surface, roll the dough out into a 15×21-inch rectangle, with the long side closest to you.

STEP EIGHT: Spread the brown sugar and strawberry jam fillings. Use an offset spatula to spread the cinnamon sugar and strawberry jam evenly to the edges.

STEP NINE: Cut and roll! Use a pizza cutter to cut 12, 1 3/4 inch strips. Roll each strip away from you, then carefully transfer it to a parchment-lined 9×13 baking tray. Cover with plastic wrap and set aside to rise for 1-2 hours, or until the dough has doubled in size.

STEP TEN: Bake! Bake the rolls until the tops are lightly golden brown. Remove the pan from the oven and let it cool on a wire rack while you make the glaze.

STEP ELEVEN: Make the strawberry cream cheese glaze. In a medium bowl, whisk together the powdered sugar, melted butter, softened cream cheese, and milk until smooth.

STEP TWELVE: Glaze the cinnamon rolls. Spread the glaze over the tops of the cinnamon rolls and enjoy!

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.

Freezing: You can freeze the cinnamon rolls after rolling (and before the final proof). When you are ready to bake them, allow them to come to room temperature and double in size before baking!