Strawberry Cinnamon Rolls (Print Version)

Soft fluffy rolls with cinnamon sugar and fresh strawberries topped with creamy glaze perfect for breakfast or dessert.

# What You Need:

→ Dough

01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ tsp active dry yeast (1 packet)
04 - ½ tsp salt
05 - ¾ cup warm milk
06 - ¼ cup unsalted butter, melted
07 - 1 large egg

→ Filling

08 - ⅔ cup brown sugar, packed
09 - 1 ½ tbsp ground cinnamon
10 - ⅓ cup unsalted butter, softened
11 - 1 ½ cups fresh strawberries, diced
12 - 2 tsp cornstarch

→ Cream Cheese Glaze

13 - 4 oz cream cheese, softened
14 - 2 tbsp unsalted butter, softened
15 - 1 cup powdered sugar
16 - ½ tsp vanilla extract
17 - 2-3 tbsp milk

# Preparation Steps:

01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
02 - Add melted butter, granulated sugar, egg, and salt to the yeast mixture. Mix thoroughly. Gradually incorporate flour, mixing until a soft, workable dough forms.
03 - Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise for 1 hour until doubled in volume.
04 - Toss diced strawberries with cornstarch in a small bowl until evenly coated. Set aside while preparing the cinnamon sugar mixture.
05 - Combine brown sugar and ground cinnamon in a separate bowl, mixing until well blended.
06 - Roll the risen dough into a 16x12-inch rectangle. Spread softened butter evenly over the surface, sprinkle with cinnamon sugar mixture, and distribute strawberries across the dough.
07 - Roll the dough tightly from the long edge. Cut into 12 equal pieces using a sharp knife or dough cutter.
08 - Place rolls in a greased 9x13-inch baking pan, leaving space between each. Cover and let rise for 30-45 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F while rolls complete their second rise.
10 - Bake rolls for 22-25 minutes until tops are golden brown and filling is bubbling around the edges. Let cool in the pan for 10 minutes before glazing.
11 - Beat cream cheese and softened butter until completely smooth. Add powdered sugar and vanilla extract, mixing until combined. Gradually add milk until desired spreading consistency is reached.
12 - Spread the glaze generously over the warm rolls. Serve immediately while still warm for the best texture and flavor.

# Expert Advice:

01 -
  • The strawberries create little pockets of jammy sweetness that burst in every bite
  • That cream cheese glaze over warm rolls is basically breakfast heaven
  • Theyre impressive enough for brunch but easy enough for a lazy weekend morning
02 -
  • Cornstarch on the strawberries is not optional, it prevents soggy bottoms
  • Let the rolls cool for just 10 minutes before glazing or it melts right off
  • These freeze beautifully before baking, so double the batch and save half for later
03 -
  • Use unflavored dental floss to cut clean rolls without squishing the dough
  • Room temperature ingredients combine more smoothly, so plan ahead

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