Save The kitchen smelled like magic that Sunday morning when I first attempted strawberry cinnamon rolls. My grandmother had always made the classic cinnamon version, but I had a pint of fresh strawberries from the farmers market and a wild idea. Those first attempts were messy, with filling oozing everywhere, but when they emerged from the oven, swirled with pink perfection, I knew Id stumbled onto something special. Now they are the most requested breakfast for birthday mornings and lazy weekends alike.
Last Christmas Eve, my sister and I made a double batch together while listening to old holiday albums. We laughed so hard when she accidentally used salt instead of sugar in the first batch of filling. The kitchen was covered in flour, the timer was forgotten, and we ate the rolls slightly warm with midnight coffee, talking about everything and nothing until the sun came up.
Ingredients
- Warm milk: Should feel like bath temperature to activate yeast without killing it
- Instant dry yeast: No need to proof beforehand, it goes directly into the flour mixture
- All purpose flour: Bread flour works too but will make slightly chewier rolls
- Granulated sugar: Feeds the yeast and adds sweetness to the dough itself
- Salt: Essential for flavor balance and helps strengthen the gluten structure
- Room temperature egg: Helps the dough incorporate evenly and rise properly
- Very soft unsalted butter: Should be so soft you can easily press your finger through it
- Fresh or frozen strawberries: Frozen work perfectly but may need slightly longer cooking time
- Lemon juice: Brightens the strawberry flavor and helps the filling thicken
- Cream cheese: Make sure it is completely softened for a smooth glaze
- Powdered sugar: Sift if there are lumps for the silkiest glaze texture
- Vanilla extract: Pure vanilla makes a noticeable difference in the final flavor
Instructions
- Prepare the strawberry filling:
- Combine strawberries, lemon juice, and sugar in a saucepan over medium heat, stirring occasionally until thickened to a jam consistency about 10 minutes. Blend until completely smooth, then chill thoroughly, reserving two tablespoons for the glaze.
- Make the brioche dough:
- Mix flour, sugar, salt, and yeast in your stand mixer, then add warm milk, soft butter, and egg. Knead on medium speed for 5 to 7 minutes until the dough is smooth and elastic, then cover and let rise in a warm spot for approximately 2 hours until doubled.
- Shape the rolls:
- Roll the dough on a floured surface into a 40 by 30 cm rectangle, spread the cooled filling evenly, and roll up tightly from one long edge. Cut into 12 even pieces using a sharp knife or unflavored dental floss for clean slices.
- Second rise:
- Place the rolls in a greased baking dish with space between them, cover, and let rise for 30 to 60 minutes until puffy and noticeably larger.
- Bake to golden perfection:
- Preheat your oven to 180°C and bake for 20 to 25 minutes until the tops are golden brown and the centers feel set when gently touched.
- Prepare the glaze:
- Beat together softened cream cheese, butter, powdered sugar, vanilla, and the cold reserved strawberry puree until completely smooth and creamy.
- Finish and serve:
- Spread the glaze generously over the rolls while they are still slightly warm, allowing it to melt into all the delicious crevices.
Save These rolls have become my go to comfort food during rainy weekends and difficult weeks. There is something about the process of making them, the waiting and rising, the patience they require, that feels almost meditative. The way the house fills with their aroma while baking is better than any candle.
Timing Your Morning
The total time includes about two hours for the dough to rise properly. If you want fresh rolls for breakfast, prepare the dough the night before and let it do its first rise in the refrigerator overnight. The cold actually slows fermentation and develops more complex flavors.
Making Ahead Like a Pro
You can shape the rolls after the first rise, place them in your baking dish, and refrigerate overnight. In the morning, let them sit at room temperature for 30 to 45 minutes while your oven preheats. This method gives you freshly baked rolls with minimal morning effort.
Storage Secrets
Unglazed rolls keep better and can be stored in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly and freeze for up to three months. Thaw overnight and reheat gently before glazing.
- Add the glaze right before serving for the freshest taste and texture
- Reheat leftover rolls in a 150°C oven for 5 to 10 minutes to refresh them
- The glaze can be made ahead and stored in the refrigerator for up to a week
Save These strawberry cinnamon rolls have a way of making any morning feel special and celebrated. I hope they bring as much joy to your kitchen as they have to mine.
Recipe FAQ
- → Can I make these rolls ahead of time?
Yes, shape the rolls and refrigerate overnight before baking. In the morning, let them come to room temperature and rise until puffy, then bake as directed.
- → Can I use frozen strawberries for the filling?
Absolutely. Frozen strawberries work perfectly for the filling. Just cook them down until they thicken into a jam-like consistency, then blend and chill before using.
- → How should I store leftover rolls?
Store glazed rolls at room temperature for up to 2 days in an airtight container. For longer storage, keep unglazed rolls in the refrigerator for up to 5 days and add glaze before serving.
- → Can I freeze these rolls?
You can freeze unbaked shaped rolls or baked unglazed rolls. Wrap tightly in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator before baking or glazing.
- → Do these rolls contain cinnamon?
While called cinnamon rolls, the traditional cinnamon is optional. The strawberry filling provides the primary flavor. Add 1-2 teaspoons of ground cinnamon over the filling before rolling if you enjoy that classic spice.
- → What makes the dough brioche-style?
The brioche-style dough contains eggs and butter, creating a richer, more tender crumb than typical cinnamon roll dough. This gives the rolls a soft, pillowy texture that pairs beautifully with the fruit filling.