Strawberry Cinnamon Rolls with Creamy Glaze (Printable)
Fluffy rolls filled with cinnamon sugar and fresh strawberries, topped with creamy glaze
# 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
# How-To Steps:
01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes frothy, indicating yeast activation.
02 - Add melted butter, sugar, egg, and salt to yeast mixture. Mix thoroughly. Gradually incorporate flour, mixing until a soft, workable dough forms.
03 - Knead dough on lightly floured surface for 6-8 minutes until smooth and elastic. Transfer to greased bowl, cover, and let rise for 1 hour until doubled in volume.
04 - Toss diced strawberries with cornstarch in small bowl until evenly coated. Set aside. Combine brown sugar and cinnamon in separate bowl for filling mixture.
05 - Roll dough into 16x12-inch rectangle. Spread softened butter evenly over surface. Sprinkle cinnamon sugar mixture, then distribute cornstarch-coated strawberries across dough.
06 - Roll dough tightly from long edge into log. Cut into 12 equal portions using sharp knife or dough cutter.
07 - Arrange rolls in greased 9x13-inch baking pan. Cover and let rise for 30-45 minutes until puffy and nearly doubled.
08 - Preheat oven to 350°F. Bake rolls for 22-25 minutes until golden brown and filling bubbles visibly. Cool slightly before glazing.
09 - Beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined. Add milk gradually to achieve pourable consistency.
10 - Spread glaze generously over warm rolls. Serve immediately while still slightly warm for optimal texture.
# Expert Tips:
01 -
- The strawberries bake down into this jammy layer that keeps the rolls incredibly moist
- That cream cheese glaze cuts through the sweetness just right
- They look impressive but actually come together in manageable steps
02 -
- If your dough isn't rising, move it to a warmer spot. I once put mine in the bathroom with a hot shower running and it worked perfectly.
- The strawberry layer can make the dough slightly more fragile to roll. Work gently and don't worry if some strawberries fall out just tuck them back in.
- These rolls are best eaten the day they're made, but you can reheat leftover ones in the microwave for about 15 seconds.
03 -
- Rotate your pan halfway through baking for even browning. I always forget this and end up with one side more golden than the other.
- Let the rolls cool for at least 10 minutes before glazing. If they're too hot, the glaze melts right off instead of coating them beautifully.