If you love the classic cinnamon roll but crave a fresh, fruity twist, you're in for a treat with this Strawberry Cinnamon Rolls Recipe. Imagine soft dough swirling with sweet strawberry compote and a hint of cinnamon—pure comfort in every bite!
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Why You'll Love This Recipe
I have to admit, these strawberry cinnamon rolls might just be my new favorite way to start the day. Bright, fluffy, and perfectly sweet, they're a delicious reminder that homemade treats always taste better.
- Fresh Fruit Flavor: The strawberry compote adds a luscious, tangy sweetness that pairs beautifully with cinnamon.
- Soft, Tender Dough: Thanks to the perfect mix of ingredients and proper rising, these rolls come out light and fluffy every time.
- Creamy Frosting: The strawberry-infused cream cheese frosting ties everything together for an irresistibly moist finish.
- Versatile & Fun: Perfect for breakfast, brunch, or even dessert—your friends and family will ask for seconds!
Ingredients & Why They Work
Good strawberry cinnamon rolls start with quality ingredients that complement each other perfectly. Here’s a quick rundown of what you’ll need and why each plays an important role in this recipe.
- Milk: Acts as the liquid base to hydrate the dough and helps create that soft texture.
- Butter: Adds rich flavor and tenderizes the dough, plus a buttery finish.
- All-purpose flour: The backbone of the dough, providing structure and chew.
- Instant yeast: Ensures the dough rises beautifully and becomes airy.
- White sugar: Sweetens the dough slightly and feeds the yeast for a good rise.
- Lemon zest: Adds a subtle brightness that lifts the overall flavor profile.
- Salt: Balances sweetness and enhances all the flavors.
- Egg: Provides richness and helps bind the dough together.
- Strawberry compote: The star of the filling, offering fresh and summery notes.
- Cinnamon: (Optional) Adds warm spice that complements the strawberries perfectly.
- Softened butter (for frosting): Creates a creamy base that blends smoothly with the cream cheese.
- Cream cheese: Gives the frosting a tangy richness that pairs wonderfully with strawberry flavor.
- Powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- Heavy cream or milk: Used to thin the frosting so it's easily spreadable but not runny.
Make It Your Way
One of the joys of this Strawberry Cinnamon Rolls Recipe is how easy it is to tailor it to your tastes or dietary needs. Whether you want to play up the cinnamon, make it vegan, or swap in seasonal fruit, these rolls welcome your creativity.
- Cinnamon Kick: For a cozy warm flavor, add ½ teaspoon of cinnamon sprinkled right over the strawberry compote before rolling up the dough. It adds a subtle spice that pairs beautifully with the fresh fruit. I love this twist, especially on chilly mornings!
- Vegan Version: You can easily make these rolls vegan by using plant-based margarine instead of butter, swapping dairy milk for a non-dairy alternative like almond or oat milk, and replacing the egg with a flax egg. I tried this once and was amazed at how fluffy and delicious the rolls still turned out!
- Fruit Variations: If you want to mix things up seasonally, try swapping the strawberry compote for a raspberry or blueberry version. It’s just as delightful and adds a fun new spin to the recipe.
- Strawberry Jam Substitute: Don’t have fresh strawberry compote on hand? No worries! Using a good-quality strawberry jam or preserve works perfectly and saves time without sacrificing flavor.
Step-by-Step: How I Make Strawberry Cinnamon Rolls Recipe
Step 1: Warm Up and Melt
Start by gently heating ¾ cup of milk in a small saucepan until it just bubbles around the edges — no need to boil. Remove the pan from heat and stir in ½ cup of butter until fully melted. This warm milk and butter mixture is crucial because it helps activate the yeast without killing it. Let this cool to lukewarm, testing with your finger to make sure it’s comfortably warm but not hot.
Step 2: Mix Dry Ingredients and Form Dough
In a large bowl, whisk together 2 ¼ cups of flour, the instant yeast packet (2 ¼ teaspoons), ¼ cup sugar, ½ teaspoon salt, and the zest of 1 lemon. Adding lemon zest here brightens the dough with a fresh, citrusy note. Next, crack in the egg and pour the lukewarm milk-butter mixture. Stir the wet and dry ingredients using a wooden spoon until starting to combine.
Gradually add the remaining 1 cup of flour—half a cup at a time—stirring thoroughly after each addition. The dough should begin to pull together but still be slightly sticky.
Step 3: Knead to Perfection
Turn your dough out onto a lightly floured surface and knead it for about 5 minutes. You’re aiming for a smooth, elastic dough that springs back when pressed gently. If you prefer hands-free, a stand mixer fitted with a dough hook works wonderfully here. Remember to keep your surface lightly floured so the dough doesn’t stick but isn’t overly dry.
Step 4: Give the Dough a Rest
Cover the dough with a damp cloth and leave it on your counter to rest for 10 minutes. This brief rest relaxes the gluten, making the dough easier to roll out and shape—a small but important step for soft, fluffy rolls.
Step 5: Roll It Out and Add Filling
Lightly flour your surface again and roll your dough into a 12x9 inch rectangle. Using your 9x13 baking pan as a size guide really helps with getting the shape right. Next, spread about ¾ cup of your strawberry compote evenly across the dough, making sure to go all the way to the edges. If you love a hint of spice, sprinkle ½ teaspoon of cinnamon over the compote now.
Step 6: Slice and Shape Rolls
With a pizza cutter or sharp knife, slice the dough into 12 equal strips lengthwise. Roll each strip tightly starting from one edge to form individual rolls. Place each roll snugly into your baking pan so they rise upward together, creating that perfect pull-apart effect.
Step 7: Rise and Preheat
Cover the pan with a cloth and let your rolls rise in a warm spot until doubled in size—this usually takes about 45 minutes. This is the secret to those fluffy, pillowy rolls we all love. While waiting, preheat your oven to 350°F (190°C) so it’s ready for baking.
Step 8: Bake to Golden Perfection
Slide your pan into the preheated oven and bake for 25 minutes, or until the tops turn a beautiful golden brown. Once done, remove from the oven and let cool for about 10 minutes—this little wait helps the rolls set slightly, making them easier to frost and enjoy.
Step 9: Whip Up the Strawberry Frosting
While the rolls cool, make the luscious frosting. Beat together 2 tablespoons of softened butter and 4 ounces of cream cheese until smooth and creamy using an electric mixer. Gradually add 2 tablespoons of strawberry compote and 1 ½ to 2 cups of powdered sugar, beating well after each addition until the frosting is spreadable and silky. If it feels too thick, thin it out with a splash of heavy cream or milk until it reaches your desired consistency.
Step 10: Frost and Enjoy
For a final touch, you can add fresh strawberry slices on top of the warm rolls before smothering them with your strawberry-infused frosting. Serve immediately and enjoy this comforting, fruity treat that feels like a hug in pastry form!
Top Tip
Mastering the perfect Strawberry Cinnamon Rolls Recipe means paying attention to details that transform good rolls into unforgettable ones. These tips come straight from my kitchen experiments and will help you get soft, flavorful rolls every time.
- Perfect Dough Temperature: Make sure your milk and butter mixture is lukewarm before adding it to the yeast and flour. Too hot and you’ll kill the yeast; too cold and the dough won’t rise properly.
- Don’t Rush Rising: Giving the rolls a full 45 minutes to rise until doubled really makes a difference in fluffiness. Skipping this step is a common mistake I learned to avoid!
- Even Filling Spread: Spread the strawberry compote evenly all the way to the edges of the rolled-out dough for consistent fruit flavor in every bite.
- Tight Rolling Technique: When rolling your strips, roll them tightly but gently to keep the shape and texture perfect while baking.
How to Serve Strawberry Cinnamon Rolls Recipe
Garnishes
To make your Strawberry Cinnamon Rolls even more inviting, add a few fresh strawberry slices on top when slathering the creamy strawberry-infused frosting. A light dusting of powdered sugar can also add a pretty snowy effect perfect for brunch tables or dessert platters.
Side Dishes
These rolls pair beautifully with a light, fresh fruit salad to balance their sweetness. A hot cup of coffee, tea, or even a sparkling fruit spritzer makes an excellent beverage to accompany the warmth and richness of the rolls.
Make Ahead and Storage
Storing Leftovers
Store any leftover rolls in an airtight container at room temperature for up to 2 days. If you want to keep them a bit longer, refrigeration is an option but may dry out the rolls slightly.
Freezing
For longer storage, freeze the baked rolls after they’ve completely cooled. Wrap them individually or place in a freezer-safe container or bag for up to 2 months. When you’re ready, thaw them overnight in the refrigerator before reheating.
Reheating
Reheat rolls in a preheated oven at 300 degrees F (150 degrees C) for about 10 minutes to warm through without drying out. You can also microwave a roll for about 20 seconds but be careful not to overheat, or it may get rubbery.
Frequently Asked Questions:
Yes! You can prepare the dough, cover it tightly, and refrigerate overnight. Let it come to room temperature and rise before rolling and baking for best results.
If fresh strawberries aren’t available, you can substitute with good-quality strawberry jam or preserves to still get that lovely fruity flavor in your rolls.
Absolutely! Swap the butter with a plant-based margarine, the milk with a non-dairy milk like almond or oat, and replace the egg with a flax egg to keep it vegan-friendly.
The most common reasons are that the milk/butter mixture was too hot and killed the yeast, or the environment was too cold. Make sure the mixture is lukewarm and keep the dough in a warm spot to rise properly.
Final Thoughts
There’s nothing quite like the joy of pulling a pan of warm, homemade Strawberry Cinnamon Rolls out of the oven—the sweet aroma alone is enough to brighten any morning. With this Strawberry Cinnamon Rolls Recipe, you’re not just baking rolls; you’re creating special moments to share over breakfast or dessert. So, roll up your sleeves, spread that luscious compote, and enjoy every delicious bite. Happy baking!
Print
Strawberry Cinnamon Rolls Recipe
- Prep Time: 25 minutes
- Rising Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these homemade Strawberry Cinnamon Rolls, featuring soft dough filled with luscious strawberry compote and a hint of cinnamon, all topped with a creamy strawberry-infused frosting. Perfect for breakfast or dessert, these rolls are both comforting and bursting with fresh fruit flavor.
Ingredients
Dough:
- ¾ cup milk
- ½ cup butter (1 stick, or 4 oz.)
- 3 ¼ cups all-purpose flour
- 1 (0.25 ounce) package instant yeast (or 2 ¼ teaspoons)
- ¼ cup white sugar
- Zest of 1 lemon
- ½ teaspoon salt
- 1 egg
Filling:
- ½ batch of Strawberry Compote (approximately ¾ cup)
- ½ teaspoon cinnamon (optional)
Frosting:
- 2 tablespoons softened butter
- 4 oz cream cheese
- 2 tablespoons strawberry compote
- 1 ½ - 2 cups powdered sugar
- Heavy cream or milk, as needed to thin icing
Instructions
- Heat milk and butter: Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter and stir until melted. Let cool until lukewarm.
- Combine dry ingredients: In a large mixing bowl, whisk together 2 ¼ cups flour, instant yeast, sugar, salt, and lemon zest.
- Mix dough: Add the egg and the lukewarm milk-butter mixture to the dry ingredients. Stir with a wooden spoon. Gradually add the remaining 1 cup flour, ½ cup at a time, stirring well after each addition until the dough just comes together.
- Knead dough: Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Alternatively, use a stand mixer with a dough hook. The dough should spring back when pressed gently.
- Rest dough: Cover the dough with a damp cloth and let it rest on the counter for 10 minutes.
- Roll out dough: On a lightly floured surface, roll the dough into a 12x9 inch rectangle, using your 9x13 baking dish as a guide.
- Add filling: Spread strawberry compote evenly over the dough, going all the way to the edges. Sprinkle cinnamon over the compote if using.
- Shape rolls: Use a pizza cutter or knife to slice the dough into 12 equal strips. Roll up each strip tightly and place them snugly into the baking pan.
- Rise: Cover and let the rolls rise in a warm place until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350 degrees F (190 degrees C).
- Bake: Bake the rolls in the preheated oven for 25 minutes or until golden brown. Remove and let cool for about 10 minutes.
- Prepare frosting: In a bowl, whip softened butter and cream cheese with an electric mixer until smooth and creamy. Add strawberry compote and powdered sugar gradually, beating until creamy and spreadable. Add heavy cream or milk as needed to thin the icing.
- Finish and serve: Optionally, top the rolls with fresh strawberry slices, then slather with the prepared frosting. Serve warm and enjoy.
Notes
- Adding ½ teaspoon cinnamon to the filling enhances warmth and aroma but is optional.
- If strawberry compote is unavailable, substitute with fresh strawberry jam or preserve.
- To make the dough vegan, substitute butter with plant-based margarine, use non-dairy milk, and replace the egg with a flax egg.
- Ensure the milk and butter mixture is lukewarm before adding to yeast to avoid killing the yeast.
- For fluffier rolls, do not skip the 45-minute rising period before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
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