Strawberry Cinnamon Rolls
Strawberry Cinnamon Rolls are soft homemade sweet rolls filled with fresh strawberry filling, warm cinnamon, and topped with creamy strawberry icing.Perfect for breakfast, brunch, holidays, or dessert.Ready with fluffy bakery-style results every time
Ingredients
For the Strawberry Filling
- 100 g ½ cup granulated sugar
- 13 g 1½ tablespoons cornstarch
- 225 g fresh strawberries trimmed and chopped
- 7.5 g ½ tablespoon lemon juice
- 15 g 1 tablespoon orange juice
For the Bread Dough
- 245 g 1 cup warm whole milk
- 7 g 2¼ teaspoons active dry yeast
- 50 g ¼ cup granulated sugar
- 375 g 3 cups bread flour
- 1 teaspoon salt
- 1 large egg
- 10 g ½ tablespoon honey
- 42 g 3 tablespoons softened unsalted butter
For Assembly
- 14 g 1 tablespoon melted unsalted butter
- ½ tablespoon ground cinnamon
- 14 g 1 tablespoon melted unsalted butter for brushing before baking
For the Strawberry Icing
- 120 g 1 cup powdered sugar
- 20 g 4 teaspoons whole milk
- 10 g ½ tablespoon honey
- 30 g 2 tablespoons reserved strawberry filling
Instructions
Prepare the Strawberry Filling
- In a small bowl, whisk together the granulated sugar and cornstarch until no lumps remain.
- Add the chopped strawberries, sugar mixture, lemon juice, and orange juice to a small saucepan.
- Cook over medium heat until the mixture begins to boil.
- Reduce the heat to low and continue cooking for about 1 minute, stirring constantly.
- Mash the strawberries using a potato masher until the mixture reaches a consistency similar to thick jam.
- Remove from the heat and reserve 2 tablespoons of the filling for the icing.
- Allow the remaining filling to cool completely before using.
Prepare the Dough
- In a bowl, combine the warm milk, granulated sugar, and active dry yeast. Let the mixture stand for 10 minutes until foamy.
- In a large mixing bowl, combine the bread flour, salt, yeast mixture, egg, and honey.
- Knead until a rough dough forms.
- Add the softened butter and continue kneading for 8 to 10 minutes until the dough becomes smooth, soft, and elastic.
- Shape the dough into a ball and place it into a lightly greased bowl.
- Cover and let rise in a warm place for about 50 to 60 minutes, or until doubled in size.
Assemble the Rolls
- Punch down the dough and transfer it to a lightly floured surface.
- Roll the dough into a 10 x 20-inch rectangle.
- Brush the surface evenly with the melted butter.
- Sprinkle the cinnamon evenly over the butter.
- Spread the cooled strawberry filling over the dough, leaving a small border around the edges.
- Cut the dough into 12 equal strips.
- Roll each strip individually and place them into a parchment-lined baking dish.
- Cover the rolls and allow them to rise again until about 2½ times their original size, approximately 60 to 75 minutes.
- Meanwhile, preheat the oven to 365°F (185°C).
- Brush the tops gently with melted butter.
- Bake for 20 to 25 minutes, or until the tops are lightly golden and spring back when touched.
Prepare the Strawberry Icing
- In a small bowl, whisk together the powdered sugar, milk, and honey until smooth.
- Stir in the reserved strawberry filling until fully combined.
- Drizzle the icing generously over the warm cinnamon rolls before serving
Notes
- Bread flour creates a softer, chewier texture than all-purpose flour.
- Homemade strawberry filling delivers the freshest flavor.
- Store leftover icing separately if preparing in advance.
- These rolls taste wonderful with cream cheese frosting as an alternative.
- Add fresh sliced strawberries on top before serving for extra color