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Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls

These strawberry cinnamon rolls are a soft, pillowy breakfast treat with a vibrant, jammy strawberry filling. The recipe balances the warmth of cinnamon with the brightness of fresh strawberries and a hint of lemon zest in the dough. Topped with a tangy, strawberry-swirled cream cheese frosting, they are perfect for a special brunch or an indulgent weekend baking project.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3/4 cup Milk (whole or 2% works)
  • 1/2 cup (1 stick) unsalted Butter
  • 3 1/4 cups All-Purpose Flour, plus more for dusting
  • 1 (.25 ounce) package Instant Yeast (about 2 1/4 teaspoons)
  • 1/4 cup White Sugar
  • Zest from 1 lemon
  • 1/2 teaspoon Salt
  • 1 large Egg, at room temperature
  • 1/2 batch Strawberry Compote (for filling)
  • 1/2 teaspoon Cinnamon (optional, for filling)
  • 2 tablespoons Butter, softened (for frosting)
  • 4 oz Cream Cheese, softened (for frosting)
  • 2 tablespoons Strawberry Compote (for frosting)
  • 1 1/2 to 2 cups Powdered Sugar (for frosting)
  • Heavy Cream or Milk, as needed (for frosting)

Equipment

  • Saucepan
  • Large mixing bowl
  • Stand mixer with dough hook (optional)
  • Wooden spoon
  • Plastic wrap
  • Rolling pin
  • 9x13 inch baking pan
  • Sharp knife or pizza cutter
  • electric mixer

Method
 

Instructions
  1. Warm the Milk Mixture: In a small saucepan, gently heat the milk until it just begins to bubble around the edges. Remove it from the heat and stir in the stick of butter until it's completely melted. Set it aside to cool until it's lukewarm.
  2. Combine Dry Ingredients: In a large mixing bowl (or the bowl of your stand mixer), whisk together 2 1/4 cups of the flour, the instant yeast, sugar, salt, and fresh lemon zest.
  3. Mix the Dough: Pour the lukewarm milk mixture and the egg into the dry ingredients. Stir with a wooden spoon until just combined. Gradually add the remaining 1 cup of flour, about 1/2 cup at a time, until a soft dough forms and pulls away from the sides of the bowl.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it's smooth and elastic. If using a stand mixer, use the dough hook and knead on low-medium speed for about 5 minutes.
  5. Let it Rest: Cover the dough with a damp cloth or plastic wrap and let it rest on the counter for 10 minutes to allow the gluten to relax.
  6. Shape the Rolls: On a lightly floured surface, roll the dough into a 12x9 inch rectangle. Spread the strawberry compote evenly over the dough, leaving a small border on one of the long edges. Sprinkle with cinnamon if using.
  7. Slice and Roll: Using a sharp knife or a pizza cutter, slice the dough into 12 equal strips. Roll up each strip individually and place them, cut side up, in a lightly greased 9x13 inch baking pan.
  8. Let Them Rise: Cover the pan with a clean towel and place it in a warm, draft-free spot to rise for about 45-60 minutes, or until the rolls have doubled in size. While they rise, preheat your oven to 350°F (175°C).
  9. Bake to Perfection: Bake for 23-25 minutes, or until the tops are golden brown. Let them cool in the pan for about 10-15 minutes before frosting.
  10. Whip Up the Frosting: While the rolls cool, beat the softened butter and cream cheese with an electric mixer until smooth. Add the 2 tablespoons of strawberry compote and beat again. Gradually add the powdered sugar until you reach your desired sweetness. Thin with a splash of milk or cream if needed.
  11. Frost and Serve: Spread the frosting over the warm rolls and serve immediately.

Notes

To get clean cuts for your rolls, use unflavored dental floss. The dough should be soft and slightly tacky; avoid adding too much flour. For a perfect rise, you can use your oven as a proofing box by turning it on for a minute, then turning it off. You can prepare the rolls ahead of time and refrigerate them overnight before the final rise and baking. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.