There’s something truly magical about starting your day with warm, gooey rolls fresh from the oven. This Strawberry Cinnamon Rolls Recipe combines soft, buttery dough with a tangy strawberry compote and just a hint of cinnamon to make breakfast extra special. Trust me, once you try these, your kitchen will smell like heaven for hours.
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Why You'll Love This Recipe
I remember the first time I made these strawberry cinnamon rolls—the soft dough paired with a vibrant strawberry swirl completely stole my heart. They’re surprisingly easy to make and perfect for impressing guests or treating yourself on a weekend morning.
- Perfectly Soft Dough: The buttery dough is tender and fluffy, creating the ideal base for the sweet strawberry filling.
- Bright Strawberry Flavor: Homemade strawberry compote brings freshness and just the right amount of tang to balance the sweetness.
- Optional Cinnamon Kick: A touch of cinnamon adds warmth and depth—but it’s totally up to you.
- Decadent Cream Cheese Frosting: Strawberry-infused frosting ties everything together with creamy sweetness that melts into each roll.
Ingredients & Why They Work
Before you start, make sure to have fresh ingredients on hand, especially a good quality strawberry compote—it really makes this recipe shine. Here’s a quick rundown of each component and why it’s key to creating the ultimate breakfast rolls.
- Milk: Provides moisture and richness to the dough, helping it turn soft and fluffy.
- Butter: Adds flavor and tenderness to the dough and frosting, making each bite melt in your mouth.
- All-purpose flour: The backbone of the dough—provides structure while remaining soft and tender.
- Instant yeast: Quick and reliable, it helps the dough rise beautifully without complicated prep.
- White sugar: Sweetens the dough slightly and feeds the yeast for a better rise.
- Lemon zest: Brightens up the dough with a subtle citrus aroma, balancing the sweet flavors.
- Salt: Enhances all the other flavors without overpowering them.
- Egg: Adds richness and helps bind the dough together smoothly.
- Strawberry compote: The star of the filling and frosting, offering fresh strawberry flavor and natural sweetness.
- Cinnamon: Optional, but adds a classic warm note that pairs perfectly with strawberries.
- Cream cheese: Gives the frosting its creamy, tangy texture that complements the sweet rolls perfectly.
- Powdered sugar: Sweetens and thickens the frosting for that perfect spreadable consistency.
- Heavy cream or milk: Used sparingly to thin the frosting to your desired consistency.
Make It Your Way
The beauty of this Strawberry Cinnamon Rolls Recipe is how flexible it can be! Feel free to tweak the flavors and ingredients to suit your taste or dietary needs — these rolls are a delightful canvas for creativity.
- Variation: I love swapping the strawberry compote for a mixed berry version when strawberries aren’t in season. Blueberries and raspberries add a lovely burst of tartness that complements the cinnamon perfectly.
- Dairy-Free Option: Use your favorite plant-based milk and margarine to make a vegan-friendly version. The dough stays soft and fluffy, and the frosting can be adjusted with dairy-free cream cheese and vegan butter.
- Extra Cinnamon Spice: For cinnamon lovers, I sometimes double the cinnamon in the filling for that warm, cozy aroma that fills the kitchen — it’s a total game changer!
- Gluten-Free Twist: Substitute with a gluten-free flour blend suited for yeast breads, and add a bit more moisture if needed. While the texture will differ slightly, the flavor stays delicious.
Step-by-Step: How I Make Strawberry Cinnamon Rolls Recipe
Step 1: Warm the Milk and Butter to Perfection
Start by gently heating ¾ cup of milk in a small saucepan until it just begins to bubble — you’ll notice tiny bubbles forming around the edges. Remove it from the heat, then stir in ½ cup of butter until it melts completely. This warm milk-butter mixture should be lukewarm (about body temperature) before you add it to the dough to avoid killing the yeast. Let it cool naturally while you prepare the dry ingredients.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together 2 ¼ cups of all-purpose flour, a packet of instant yeast (2 ¼ teaspoons), ¼ cup white sugar, ½ teaspoon salt, and the zest of one lemon. The lemon zest adds a subtle brightness that balances the sweetness beautifully. Mixing these dry ingredients thoroughly now ensures an even rise and flavor distribution throughout your dough.
Step 3: Bring It All Together
Add the egg and the lukewarm milk-butter mixture into your dry ingredients. Use a wooden spoon to stir everything until just combined. Then, gradually add the remaining 1 cup of flour — about ½ cup at a time — mixing well after each addition. This step helps you achieve a dough that’s soft but not sticky, just right for kneading.
Step 4: Knead Until Smooth and Elastic
Turn your dough onto a lightly floured surface and knead for about 5 minutes. You’ll feel the dough transform — it becomes silky and elastic, springing back gently when you press it with your finger. If you prefer, a stand mixer with a dough hook makes this step easier and just as effective. Remember, if the dough feels too sticky, sprinkle a little extra flour, but not too much, so you keep it tender.
Step 5: A Short Rest for the Dough
Cover your dough with a damp cloth and let it rest on the counter for 10 minutes. This brief pause helps relax the gluten, making it easier to roll out in the next step. Meanwhile, you can prepare your strawberry compote if you haven’t done so already.
Step 6: Roll and Fill
Lightly flour a clean surface and roll the dough out into a 12 by 9-inch rectangle — using your 9x13 inch baking pan as a size guide really helps here. Spread about ½ cup of strawberry compote evenly over the dough, reaching all edges. If you like, sprinkle ½ teaspoon cinnamon over the compote to add warmth and a fragrant touch. This combination of vibrant strawberry and gentle spice is irresistible!
Step 7: Slice and Shape Your Rolls
Using a pizza cutter or sharp knife, slice the dough into 12 equal strips — about 1 inch wide each. Roll each strip up tightly and place them seam-side down in a generously greased 9x13 inch baking pan. This tight rolling ensures those beautiful swirls of strawberry and cinnamon throughout each roll.
Step 8: Let Your Rolls Rise
Cover the pan with a clean towel and let the rolls rise in a warm spot until they double in size, about 45 minutes. During the last 15 minutes of rising, preheat your oven to 350°F (190°C). Watching the rolls puff up like little clouds is always so satisfying!
Step 9: Bake to Golden Perfection
Bake the rolls for 25 minutes or until they turn a gorgeous golden brown and your kitchen smells heavenly. When you pull them out, give the pan a gentle shake—the rolls should feel soft but set. Let them cool for about 10 minutes before frosting, so the creamy topping stays just right instead of melting away.
Step 10: Creamy Strawberry Frosting Finale
Using an electric mixer, whip together 2 tablespoons softened butter and 4 ounces cream cheese until smooth and creamy. Add 2 tablespoons of strawberry compote, then gradually beat in 1 ½ to 2 cups powdered sugar — start slow to control sweetness — until the frosting becomes spreadable and luscious. If it feels too thick, swirl in a bit of heavy cream or milk to reach your perfect consistency. Slather the frosting all over your warm rolls — for an extra special touch, garnish with fresh strawberry slices. Serve immediately and enjoy every sweet, buttery bite!
Top Tip
Mastering the Strawberry Cinnamon Rolls Recipe is all about small techniques that add up to big flavor and perfect texture. These tips come from the kitchen trials and sweet successes that make the process smoother and more enjoyable for you.
- Perfect Dough Warmth: I’ve found that letting the milk and butter mixture cool just until lukewarm keeps the yeast happy and ensures the dough rises beautifully without killing it from too much heat.
- Even Filling Spread: Spreading the strawberry compote all the way to the edges of your rolled-out dough guarantees every bite is bursting with that vibrant flavor—no dry patches here!
- Gentle Kneading: Kneading for about five minutes until the dough is smooth and elastic really gives those rolls their soft, tender crumb. Don’t rush it—this step makes all the difference.
- Frosting Consistency: Adding a splash of heavy cream or milk helps you get that luscious, spreadable frosting consistency. I always add liquid gradually so it’s just right for slathering over the warm rolls without running off.
How to Serve Strawberry Cinnamon Rolls Recipe
Garnishes
For a lovely finishing touch, fresh strawberry slices on top add a burst of freshness and a pretty pop of color. You could also sprinkle a little extra lemon zest or a dusting of powdered sugar to make your rolls look irresistible. If you want a bit of crunch, toasted chopped pecans make a surprising but delightful garnish.
Side Dishes
Strawberry Cinnamon Rolls are pretty much the star on their own, but pairing them with a light fruit salad or a bowl of creamy Greek yogurt adds balance to your breakfast or brunch spread. A hot cup of coffee or a refreshing glass of freshly squeezed orange juice also complements the warm, sweet rolls perfectly.
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Cinnamon Rolls fresh, store them in an airtight container at room temperature for up to 2 days. If you want them to stay extra soft, placing a slice of bread alongside the rolls inside the container helps maintain moisture.
Freezing
You can freeze the unbaked rolls after shaping them in the pan but before the rise. Wrap the pan tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. When you’re ready, thaw them in the refrigerator overnight, let them rise until doubled, then bake as directed. Alternatively, freeze fully baked and cooled rolls in an airtight container for up to a month.
Reheating
To enjoy your rolls warm again, reheat them in a 350°F (175°C) oven for 8-10 minutes. If using the microwave for convenience, warm them on a low power setting for about 20 seconds, but beware this can sometimes make them a little chewy. Re-spread a little frosting if needed after reheating for that just-baked creaminess.
Frequently Asked Questions:
Absolutely! Frozen strawberries work great for the compote. Just thaw and drain any excess liquid before cooking them down to the right consistency.
No, the cinnamon is entirely optional. It adds a warm, cozy note that pairs nicely with strawberries, but the rolls taste fantastic even without it.
You can make some substitutions like plant-based butter, non-dairy milk, and a vegan cream cheese alternative. Keep in mind the yeast and egg play a key role in the dough texture, so using an egg replacer may need some experimentation.
When the rolls have roughly doubled in size – usually about 45 minutes in a warm spot – they’re ready to bake. They should look fluffy and slightly puffy to the touch.
Final Thoughts
There’s something truly special about the warm aroma and tender sweetness of homemade Strawberry Cinnamon Rolls fresh from the oven. Whether you’re treating yourself to a leisurely weekend breakfast or sharing a tasty dessert with loved ones, this recipe brings a little sunshine and comfort to your table. I hope these tips and serving ideas help you bake up a batch that fills your kitchen with joy and your hearts with sweetness.
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Strawberry Cinnamon Rolls Recipe
- Prep Time: 25 minutes
- Rising Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cinnamon Rolls feature a soft, buttery dough filled with a vibrant homemade strawberry compote and a touch of cinnamon. Finished with a creamy strawberry-infused cream cheese frosting, these rolls are perfect for a sweet breakfast or dessert treat.
Ingredients
Dough:
- ¾ cup milk
- ½ cup butter (1 stick, or 4 oz.)
- 3 ¼ cups all-purpose flour
- 1 (.25 ounce) package instant yeast (or 2 ¼ teaspoons)
- ¼ cup white sugar
- Zest of 1 lemon
- ½ teaspoon salt
- 1 egg
Filling:
- ½ batch of strawberry compote (approximately ½ cup)
- ½ teaspoon cinnamon (optional)
Frosting:
- 2 tablespoons softened butter
- 4 oz cream cheese
- 2 tablespoons strawberry compote
- 1 ½ to 2 cups powdered sugar
- Heavy cream or milk as needed to thin icing
Instructions
- Heat milk and butter: Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter and stir until melted. Let the mixture cool until lukewarm.
- Mix dry ingredients: In a large mixing bowl, combine 2 ¼ cups flour, instant yeast, sugar, salt, and lemon zest. Whisk together until evenly combined.
- Add wet ingredients: Add the egg and the lukewarm milk-butter mixture to the dry ingredients. Stir with a wooden spoon to combine.
- Add remaining flour and knead: Gradually add the remaining 1 cup of flour, about ½ cup at a time, stirring well after each addition until the dough comes together.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Alternatively, use a dough hook in a stand mixer. The dough should spring back when lightly pressed.
- Rest the dough: Cover the dough with a damp cloth and let it rest on the counter for 10 minutes.
- Roll out the dough: On a lightly floured surface, roll the dough into a 12x9 inch rectangle, using your baking pan as a guide.
- Add filling: Spread half of the strawberry compote evenly over the dough, reaching all edges. Sprinkle cinnamon on top of the compote if using.
- Slice and roll: Using a pizza cutter or knife, slice the dough into 12 equal strips. Roll each strip up tightly and place them, seam side down, into a greased 9x13 inch baking pan.
- Rise the rolls: Cover the rolls and let them rise in a warm place until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350 degrees F (190 degrees C).
- Bake the rolls: Bake the rolls in the preheated oven for 25 minutes or until golden brown. Remove from oven and let cool about 10 minutes.
- Prepare frosting: Whip together softened butter and cream cheese with an electric mixer until smooth. Add the 2 tablespoons of strawberry compote and powdered sugar ½ cup at a time, beating until creamy and spreadable. Thin with heavy cream or milk as needed.
- Frost and serve: Spread the frosting over the warm rolls. Optionally, garnish with fresh strawberry slices. Serve warm and enjoy.
Notes
- Adding ½ teaspoon cinnamon to the filling adds warmth and aroma but is optional.
- Use fresh or homemade strawberry compote for best flavor.
- If the dough is too sticky, add small amounts of flour during kneading.
- Allow rolls to cool slightly before frosting to prevent melting.
- Heavy cream or milk can be used to adjust the frosting to your preferred consistency.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
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