Strawberry Cinnamon Rolls make a decadently luscious breakfast for your sweetheart on Valentine’s Day!
Dive into the delightful flavors of strawberry cinnamon rolls with this heavenly Valentine’s, spring, or summer breakfast or dessert recipe.
Perfect for brunch, dessert, or any time you crave something sweet and comforting, these Strawberry Cinnamon Rolls transform Classic Cinnamon Rolls into sweet strawberry cinnamon rolls for a fun twist. It’s like a mashup of cinnamon rolls and Strawberry Shortcake.
These strawberry rolls will likely become one of your favorite homemade cinnamon roll recipes and possibly one of your favorite Breakfast Recipes or Dessert Recipes!
Table of Contents
Why You’ll Love This Recipe
- Unique Flavor Combination: The sweet tanginess of strawberries paired with a sweet glaze and cinnamon makes an incredible flavor combination.
- Perfect for Any Occasion: From breakfast gatherings to dessert treats, you can serve these for a weekend brunch or special occasional like a birthday, Valentine’s Day, Easter, or Mother’s Day!
- Impress Your Guests: These rolls are visually appealing and delicious, making them ideal for special occasions.
Why This Recipe Works
- Yeast Activation: Ensures a fluffy, tender dough that rises perfectly.
- Fruit and Cinnamon Fusion: The strawberry preserves and fresh strawberries mingle with the other cinnamon roll ingredients for a burst of flavor in every bite.
- Balanced Sweetness: The glaze adds just the right touch of sweetness without overwhelming the palate.
Key Ingredients and Substitutions
See the recipe card at the bottom of this post for the ingredient list with quantities.
- Dough:
- Milk: Provides moisture and richness. Substitute with almond milk for a dairy-free version.
- Yeast: Essential for dough rising. Use instant yeast for faster rise if needed.
- Butter: Adds flavor and tenderness. Margarine can be used but may alter taste slightly.
- Flour: All-purpose flour gives structure. Bread flour can be used for a chewier texture.
- Strawberry Filling:
- Strawberry Preserves: Core flavor component; can be substituted with any fruit or strawberry jam.
- Fresh Strawberries: For texture and fresh taste. Frozen strawberries can replace fresh when out of season.
- Cinnamon: Adds warmth; nutmeg or cardamom can offer different flavor notes.
- Sugar: I used granulated sugar, but you could use half granulated sugar and half brown sugar.
- Glaze:
- Powdered Sugar: For smoothness in the glaze.
- Freeze-Dried Strawberries: Adds color and flavor. Lemon zest can used for a different twist.
How To Make Strawberry Cheesecake Cinnamon Rolls
- Activate Yeast: Combine warm milk, sugar, and yeast, and let sit until foamy. Add a tablespoon of sugar and yeast and stir both into the warm milk. Let the yeast activate for about 4-5 minutes until foamy on the surface.
- Make The Dough: In a large bowl, add milk and yeast mixture, egg and vanilla, and whisk together.
- Add Dry Ingredients: In a medium bowl add flour, sugar, salt and whisk together.
- When the dough starts to come together, add butter piece by piece to the dough as it’s being mixed.
- When the dough comes together as a smooth ball that pulls away from the sides of the bowl, roll it out onto a floured surface and knead for about 5 minutes until soft and shiny. If using a stand mixer with a dough hook, mix the dough on low to medium-low for about 5 minutes.
- Place dough in a large oiled bowl and cover with plastic wrap and allow to sit in a warm spot for about an hour or until it doubles in size.
- Make Filling: Mix strawberry preserves, lemon juice, and cinnamon. Assemble Rolls: Roll out dough, spread butter, then preserve mixture, and scatter strawberries.
- Roll the dough and slice it into 12 pieces.
- Second Rise: Place rolls in the prepared pan and let them rise again.
- Place rolls in pan, and let rise again.
- At 375°F for 25-30 minutes, until golden. Let cool for 10 minutes.
- Make The Glaze: Whisk together glaze ingredients and drizzle over cooled rolls.
- Drizzle & Garnish: Drizzle the prepared glaze over the top of the cinnamon rolls. Garnish with sliced strawberries.
Recipe Tips
- Room Temperature Ingredients: Use room temperature ingredients to make the ingredients easier to mix.
- Dental Floss for Cutting: This trick prevents squishing the rolls.
- Bake Time Monitoring: Cover with foil if the tops brown too quickly.
Recipe Variations
- Peach or Raspberry Rolls: Swap strawberry preserves with peach or raspberry.
- Nutty Crunch: Add chopped nuts to the filling for texture.
- Strawberry Cream Cheese Cinnamon Rolls: Make a rich strawberry cream cheese frosting instead of a powdered sugar glaze.
What To Serve with These Cinnamon Rolls
- Coffee or Tea: Pair with hot coffee or tea for a perfect breakfast or brunch.
- Fresh Fruit: Lighten the meal with some additional fresh strawberries.
- Vanilla Ice Cream: Add a scoop of vanilla ice cream on top of the cinnamon roll or an indulgent dessert.
FAQs
Yes. The day before you serve them, prepare the cinnamon rolls per instructions until you place the uncooked strawberry rolls into the baking dish. Wrap the entire pan tightly with plastic wrap and refrigerate overnight for the second rise. The next day, when the cinnamon rolls have doubled in size, bake according to the recipe instructions.
Place the cinnamon rolls in an airtight container and refrigerate for up to 3 days.
Yes, you can! Wrap individual strawberry cinnamon rolls in either plastic wrap or foil. Place the rolls in a freezer-safe, airtight container or freezer bag for up to 3 months.
This could be due to several reasons. One is that the dough was overworked while kneading it. Secondly, it’s possible too much flour was added while working the dough. It could be that the yeast was past its expiration date or that there wasn’t enough yeast, or that there wasn’t enough milk added when making the dough.
One of the best ways to slice cinnamon rolls is to use dental floss! Yes, that’s right.
An 11×13″ baking pan, measuring cups and spoons, mixing bowls, a mixer or wooden spoon, a rolling pin, and a serrated knife or dental floss.
More Cinnamon Recipes
More Strawberry Recipes
- Strawberry Pancakes
- Strawberry Upside Down Cake
- Strawberry Cheesecake Salad
- Strawberry Cheesecake Overnight Oats
- Strawberry Donuts
Make these Strawberry Cinnamon Rolls for your next weekend or holiday brunch! If you did make it and loved it, be sure to share your experience and leave a comment and rating.
Recipe
Strawberry Cinnamon Rolls Recipe
Ingredients
Dough:
Strawberry Filling:
Glaze
- 1 cup powdered sugar
- 1/4 cup freeze dried strawberries crushed
- 1 –2 tablespoons lemon juice
Instructions
- In the larger measuring cup, warm milk to between 100-110 degrees. Add tablespoon of sugar and yeast and stir both into the warm milk. Let the yeast activate for about 4-5 minutes until foamy on the surface.
- In a large bowl add milk and yeast mixture, egg and vanilla and whisk together.
- In a medium bowl add flour, sugar and salt and whisk together. Add the flour mixture to the milk mixture in the bowl and mix together. When the dough starts to come together add butter piece by piece to the dough as it’s being mixed.
- When the dough comes together as a smooth ball that pulls away from the sides of the bowl, roll it out onto a floured surface and knead for about 5 minutes until soft and shiny. If using a stand mixer with a dough hook, mix the dough on low to medium low for about 5 minutes. Place dough in a large oiled bowl and cover with plastic wrap and allow to sit in a warm spot for about an hour or until it doubles in size.
- Prepare a 11×13” baking pan with butter along all sides and bottom of the pan.
- When dough has risen, punch down and roll out onto a lightly floured surface. Roll out into a rectangle that is about 10×15”. Spread extra soft butter over the surface leaving about 1” of the far long edge with no butter.
- In a medium bowl add strawberry preserves, lemon juice and cinnamon and mix together. Spread mixture over the butter on dough, again leaving about 1” of the far edge of the dough bare. Add sliced strawberries evenly over the preserves.
- Starting from the long edge, begin rolling the dough tightly by stretching the dough a little while rolling. When you reach the far bare edge pinch and press the bare edge to the bare outside of the dough trying to seal the edge. Push the ends of the roll towards the center so your roll is even all the way across.
- Cut the dough with a serrated knife or use dental floss into 12 equal rolls. Place each roll in the prepared baking pan, leaving space in between each roll. Cover the pan with plastic wrap and allow the rolls to proof for about 30 minutes. Preheat the oven to 375 degrees when the rolls are proofed for about 25 minutes.
- Place the rolls in the oven and bake for about 25-30 minutes. Remove from the oven and allow to cool for about 10 minutes. Make glaze by adding powdered sugar, freeze dried strawberries and lemon juice in a small bowl and whisking until smooth. Pour over rolls when the top feels cool. Enjoy!
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