There’s a special kind of magic in homemade breakfast treats, and Strawberry and Cream Cinnamon Rolls with Strawberry Filling are proof that you can create bakery-level bliss in your own kitchen. Imagine fluffy rolls swirled with juicy strawberries and warm cinnamon, then finished with a dreamy, sweet cream cheese glaze — every bite is pure comfort and pure celebration. Whether you’re hosting a brunch, bringing something sweet to a gathering, or simply indulging your own cravings on a lazy weekend morning, this recipe brings together the best of fresh fruit, pillowy dough, and creamy topping for a treat everyone will remember.
Ingredients You’ll Need
One of the wonderful things about Strawberry and Cream Cinnamon Rolls with Strawberry Filling is that the ingredient list is mostly made up of kitchen staples, with a few star players to give them their signature flavor and creaminess. Each one plays an important role in building a rich texture, beautiful look, and irresistible taste.
- All-purpose flour: The foundation for soft, tender rolls that bake up perfectly each time.
- Instant yeast: Gives your dough that bakery-style rise and fluffiness with minimal effort.
- Warm milk: Activates the yeast and adds rich flavor; make sure it’s not too hot so you don’t hurt the yeast.
- Granulated sugar: Sweetens every layer, from dough to filling, and helps the yeast do its work.
- Unsalted butter: Melted into the dough for tenderness, with more to make the filling rich and irresistible.
- Salt: Balances the sweetness and deepens the dough’s natural flavors.
- Large eggs: Give the dough structure, helping it turn feather-light and rich.
- Strawberry preserves: Deliver bold, fruity flavor and juicy color to every swirl.
- Fresh strawberries: Diced up, they provide bright pops of flavor and gorgeous flecks throughout the rolls.
- Ground cinnamon: Adds a warmth that makes every bite a comforting classic.
- Cream cheese: The secret to that tangy, creamy glaze everyone loves on cinnamon rolls.
- Powdered sugar: Sweetens and thickens your glaze to silky perfection.
- Vanilla extract: Rounds out the glaze with a deep, sweet fragrance.
- Milk (for glaze): Loosens the glaze so it spreads like a dream over the warm buns.
How to Make Strawberry and Cream Cinnamon Rolls with Strawberry Filling
Step 1: Activate the Yeast
Start your Strawberry and Cream Cinnamon Rolls with Strawberry Filling adventure by combining warm milk, instant yeast, and a touch of sugar in a small bowl. Allow the mixture to sit for about 5 minutes until it turns foamy — the bubbles mean the yeast is alive and ready to work its magic. This simple step ensures that your rolls will bake up light, airy, and utterly irresistible.
Step 2: Make the Dough
In a large mixing bowl, blend together the all-purpose flour, the rest of your sugar, salt, eggs, and that lovely melted butter. Pour in your bubbly yeast mixture and stir until a sticky dough forms. Don’t be afraid to get your hands in there! Knead the dough on a floured surface for 8 to 10 minutes, or until it’s silky smooth, elastic, and bounces back gently under your fingers. Pop it into a greased bowl, cover, and let it rise for about an hour or until it has doubled in size — patience pays off here!
Step 3: Prepare the Filling
While the dough is rising, get the filling ready. In a small bowl, mix granulated sugar and ground cinnamon—that classic cinnamon swirl flavor with an added pop of berry. When the dough is ready, gently punch it down, then roll it into a big rectangle (about 14×18 inches) on a lightly floured surface. Spread softened butter edge-to-edge, sprinkle on your cinnamon sugar blend, then smooth a generous layer of strawberry preserves across the entire surface. Top it off with diced fresh strawberries for vibrant color and bright flavor. This double strawberry treatment is the secret that makes these rolls absolutely unforgettable.
Step 4: Roll and Slice
Now comes the fun (and slightly messy) part! Carefully roll the dough up tightly from the long side, forming a neat, fruit-filled log. Use a sharp knife or piece of dental floss to cleanly slice the log into 12 even rolls. Arrange them snugly in a greased 9×13-inch pan; even if things look a little squished, the second rise and baking will bring them together into gorgeous, fluffy perfection.
Step 5: Second Rise
Cover your pan of cut rolls and let them rise again for about 30 minutes. During this final proof, the Strawberry and Cream Cinnamon Rolls with Strawberry Filling will get plump and puffy, ensuring that signature soft, cloud-like texture after baking.
Step 6: Bake
Preheat your oven to 350°F (175°C) and bake the rolls for 25 to 30 minutes until they’re a deep golden brown and the kitchen smells like pure joy. Don’t worry if some filling bubbles out — that just means the insides are deliciously gooey and caramelized!
Step 7: Make the Cream Cheese Glaze
While your rolls are baking, whip up the glaze by beating softened cream cheese with more butter, powdered sugar, vanilla extract, and a splash of milk. The result is a silky, spoonable glaze that adds luscious tang and sweetness—trust me, it’s worth licking the bowl!
Step 8: Frost and Serve
While the Strawberry and Cream Cinnamon Rolls with Strawberry Filling are still warm, pour or spread the cream cheese glaze generously over the top. Watch it melt into every crevice for the ultimate finish! Your house will be filled with the scent of cinnamon, strawberries, and fresh-baked bread.
How to Serve Strawberry and Cream Cinnamon Rolls with Strawberry Filling
Garnishes
If you want to take your Strawberry and Cream Cinnamon Rolls with Strawberry Filling to the next level, sprinkle them with extra diced strawberries, a dusting of powdered sugar, or even a handful of crushed freeze-dried strawberries. Each option boosts freshness, visual appeal, and flavor—the more strawberry sparkle, the better!
Side Dishes
Serve these dreamy rolls alongside a pitcher of cold milk, hot coffee, or a tangy fruit salad for balance. They’re also incredible with a side of Greek yogurt, which tempers the sweetness and adds some protein to round out breakfast or brunch. If you’re making brunch for a crowd, fresh orange juice works wonders.
Creative Ways to Present
For an extra-fun twist, arrange the rolls in a circle on a stand to create a “cinnamon roll cake,” or cut them into hearts before baking for an adorable Valentine’s treat. Little cupcake liners also turn these Strawberry and Cream Cinnamon Rolls with Strawberry Filling into irresistible single-serve brunch bites!
Make Ahead and Storage
Storing Leftovers
If you happen to have any rolls left (good luck!), store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. They’ll stay soft and flavorful, and you can easily refresh them for that just-baked taste.
Freezing
Strawberry and Cream Cinnamon Rolls with Strawberry Filling freeze beautifully—just let them cool completely after baking, then wrap tightly in plastic wrap and foil. For best results, freeze without glaze, then add fresh glaze after reheating. They’ll keep in the freezer for up to 2 months.
Reheating
To reheat, microwave individual rolls for about 15 to 20 seconds until soft and warm. If you’re feeding a crowd, place the rolls in a baking dish, cover with foil, and warm in a 300°F oven for 10–15 minutes. Add glaze after reheating for a gooey, bakery-style finish.
FAQs
Can I use frozen strawberries in the filling?
Yes! Just be sure to thaw and drain them thoroughly before chopping and adding to the filling; this prevents excess moisture from making the rolls soggy.
What if I don’t have instant yeast?
You can substitute active dry yeast—simply let it dissolve completely in warm milk before adding to your dough, and expect the rise times to be slightly longer.
Can I prepare the rolls the night before and bake in the morning?
Absolutely! After slicing and placing in the pan, cover tightly with plastic wrap and refrigerate overnight. Let them sit at room temperature for 30–45 minutes in the morning before baking.
Is there a way to make these dairy-free?
You can swap out the milk, butter, and cream cheese for your favorite non-dairy alternatives—the texture will still be soft and delicious, though the glaze will have a slightly different tang.
Why did my rolls unroll or look messy after baking?
If your Strawberry and Cream Cinnamon Rolls with Strawberry Filling unroll slightly, it’s likely because they weren’t rolled tightly enough, or the filling was a little slippery. They still taste amazing; next time, try rolling a bit tighter or chilling the dough slightly before slicing.
Final Thoughts
There’s nothing like the satisfaction of making Strawberry and Cream Cinnamon Rolls with Strawberry Filling from scratch—especially when you get to watch loved ones dive in. If you’re searching for a treat that balances fruity brightness, creamy sweetness, and classic comfort, this recipe will become your new go-to. Happy baking, and enjoy every swirl!
Print
Strawberry and Cream Cinnamon Rolls with Strawberry Filling Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fresh strawberries and cream with these heavenly Strawberry and Cream Cinnamon Rolls. Soft, fluffy rolls filled with a luscious strawberry filling and topped with a creamy glaze make for the perfect breakfast or dessert treat.
Ingredients
For the dough:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter melted
- 1 teaspoon salt
- 2 large eggs
For the filling:
- 1 cup strawberry preserves
- 1/2 cup diced fresh strawberries
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter softened
For the cream cheese glaze:
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Prepare the dough: In a small bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let sit for 5 minutes until foamy. In a large mixing bowl, combine flour, remaining sugar, salt, eggs, and melted butter. Add the yeast mixture and mix until a dough forms. Knead on a floured surface for 8 to 10 minutes, or until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, or until doubled.
- Fill and shape the rolls: Punch down the dough and roll into a rectangle about 14×18 inches. Spread the softened butter evenly over the surface. In a small bowl, mix the sugar and cinnamon, then sprinkle evenly over the butter. Spread the strawberry preserves on top and scatter with diced strawberries. Roll the dough tightly from the long side into a log, then slice into 12 rolls. Place in a greased 9×13-inch pan, cover, and let rise for 30 minutes.
- Bake and glaze: Preheat the oven to 350°F (175°C). Bake for 25 to 30 minutes, or until golden brown. While baking, prepare the glaze by beating cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread the glaze over warm rolls before serving.
Notes
- For an extra burst of berry flavor, add a few freeze-dried strawberries crushed into the glaze.
- These rolls taste best fresh but can be reheated in the microwave for 15 seconds to soften.
- Prep Time: 25 minutes (plus 1 1/2 hours rising)
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 370
- Sugar: 29g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
