Strawberry Cinnamon Rolls

Soft, fluffy strawberry cinnamon rolls made with fresh strawberries, warm cinnamon, and a rich cream cheese frosting — perfect for breakfast or brunch.

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Course: Breakfast, Brunch, Dessert

Cuisine: American, Bakery-Style

Prep Time: 1 30

Cook Time: 30

Rise Time: 1 30

Total Time: 3 30

Servings: rolls

Calories: 320kcal

Cost: $10–$12

Equipment

1 Stand mixer or mixing bowl For kneading dough
1 Rolling pin To roll out the dough evenly
1 Sharp knife or dental floss For cutting clean rolls
1 9x13 inch baking pan Greased
1 Small saucepan To make strawberry filling
— Measuring cups/spoons For accuracy
— Kitchen towel To cover dough while rising
1 Offset spatula For spreading frosting

Ingredients

4 cups All-purpose flour
2 ¼ teaspoon Active dry yeast 1 packet
1 cup Whole milk Warm, not hot
¼ cup Granulated sugar
⅓ cup Unsalted butter Melted
2 large Eggs Room temperature
½ teaspoon Salt
2 cups Fresh strawberries Diced
½ cup Brown sugar For filling
2 teaspoon Ground cinnamon
1 tablespoon Cornstarch Thickens strawberry filling
1 teaspoon Vanilla extract
4 oz Cream cheese Softened
½ cup Powdered sugar For frosting
2 tablespoon Heavy cream Optional for richer texture
½ cup Unsalted butter Softened, for frosting

Instructions

Warm milk, dissolve yeast with sugar.
Mix flour, sugar, salt, butter, eggs, and yeast mixture.
Knead dough until smooth, let rise 1 hr.
Cook diced strawberries with sugar and cornstarch until thick.
Roll out dough, spread butter and cinnamon sugar.
Add strawberry filling, roll up, cut into 12 pieces.
Place rolls in pan, let rise again 30–45 mins.
Bake 25–30 mins at 350°F until golden.
Mix frosting ingredients, spread on warm rolls.

Notes

For a richer filling, use extra strawberries or add a touch of lemon zest. Always check that the dough has doubled in size before shaping.

Nutrition