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Sweet Strawberry & Cream Cinnamon Rolls

These irresistible Strawberry & Cream Cinnamon Rolls are surprisingly easy to make, and the result is pure magic! Perfect for a special brunch, a delightful afternoon treat, or even a thoughtful, homemade gift.
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Prep Time 1 hour 40 minutes
Cook Time 25 minutes
Servings 12 rolls

Equipment

  • Large bowl For mixing dough
  • Separate bowl For combining wet ingredients
  • Stand mixer Optional, for kneading dough
  • Lightly floured surface For kneading and rolling dough
  • Greased bowl For first rise
  • small saucepan For cooking strawberry filling
  • 9x13-inch baking dish For baking rolls
  • Sharp knife For cutting rolls
  • Oven

Ingredients
  

Ingredients

  • 3.5 cups all-purpose flour The foundation of our fluffy rolls!
  • 2.25 tsp instant yeast (1 packet) This makes our dough rise beautifully.
  • 0.25 cup granulated sugar For a touch of sweetness in the dough itself.
  • 0.5 tsp salt Balances the sweetness and enhances the flavor.
  • 0.75 cup warm milk (110°F / 43°C) Make sure it's not too hot, or it'll kill the yeast!
  • 0.25 cup unsalted butter, melted Adds richness and flavor.
  • 1 large egg Binds the ingredients and adds moisture.
  • 1 tsp vanilla extract A touch of warmth and deliciousness.
  • 1.5 cups fresh strawberries, diced The star of the show! Use ripe, juicy berries for the best flavor.
  • 0.25 cup granulated sugar Sweetens the filling.
  • 1 tbsp cornstarch Thickens the filling to a perfect consistency.
  • 1 tsp lemon juice Brightens the strawberry flavor and prevents browning.
  • 4 oz cream cheese, softened The key to a creamy, dreamy glaze.
  • 2 tbsp butter, softened Adds richness and helps with the creamy texture.
  • 0.75 cup powdered sugar The perfect sweetness for the glaze.
  • 0.5 tsp vanilla extract Enhances the overall flavor.
  • 1 tbsp milk Adjusts the consistency of the glaze.

Instructions
 

  • Make the Dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. In a separate bowl, combine the warm milk, melted butter, egg, and vanilla. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
  • Prepare the Strawberry Filling: Combine the diced strawberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, for 5–7 minutes, or until the filling has thickened. Remove from heat and let it cool completely.
  • Assemble the Rolls: Punch down the risen dough and roll it out into a 12x16 inch rectangle on a lightly floured surface. Spread the cooled strawberry filling evenly over the dough. Tightly roll the dough into a log, then use a sharp knife to cut it into 12 equal rolls.
  • Second Rise: Place the rolls in a greased 9x13 inch baking dish. Cover and let them rise for another 30–45 minutes.
  • Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they're golden brown and cooked through.
  • Optional Cream Cheese Glaze: While the rolls are still warm, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk, one tablespoon at a time, until you reach your desired consistency. Drizzle the glaze over the warm rolls.

Notes

Feel free to get creative! You could use other berries like raspberries or blueberries instead of strawberries. For a richer flavor, add a sprinkle of cinnamon to the dough. If you're not a fan of cream cheese, a simple powdered sugar glaze works just as well. Don't overmix the dough – Overmixing can lead to tough rolls. Ensure the milk is the correct temperature – Too hot will kill the yeast, too cold and it won't rise properly. Let the rolls rise completely – This ensures a light and fluffy texture. Make-ahead tip: You can prepare the dough and filling ahead of time and store them separately in the refrigerator overnight. Assemble and bake in the morning. Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them gently in the oven or microwave before serving. You can freeze the unbaked rolls before the second rise, then bake from frozen (add a few extra minutes to the baking time). If your filling is too thin, add a little more cornstarch and cook for a minute or two longer. I recommend using fresh strawberries for the best flavor and texture, but thawed frozen strawberries will work in a pinch. If your rolls are slightly burnt on top, next time, try reducing the baking temperature slightly or covering the rolls loosely with foil during the last 10 minutes of baking.