Oh my goodness, let me tell you about my absolute favorite breakfast treat – fresh strawberry cinnamon rolls! There’s nothing quite like pulling apart that soft, fluffy dough to reveal swirls of juicy strawberries and warm cinnamon. The sweet glaze dripping down the sides? Pure heaven! I’ve been perfecting this recipe for years, ever since my grandma first taught me how to make them for our Sunday brunches. The smell alone takes me right back to her sunny kitchen – flour everywhere, sticky fingers, and that first glorious bite of warm strawberry goodness. Trust me, once you try these homemade strawberry cinnamon rolls, you’ll never go back to the store-bought kind!
Why You’ll Love These Strawberry Cinnamon Rolls
Oh, where do I even start with why these are the BEST strawberry cinnamon rolls? Let me count the ways:
- That fresh strawberry flavor – none of that artificial stuff! The juicy berries burst with sweetness in every bite
- Perfectly soft and fluffy – like little clouds of cinnamon-scented happiness
- Easy enough for beginners – no fancy techniques, just simple steps anyone can follow
- That heavenly aroma – your kitchen will smell like a bakery first thing in the morning
- Customizable sweetness – adjust the glaze as much or as little as you like
Seriously, these are life-changing. You’ll want to make them every weekend!
Ingredients for Strawberry Cinnamon Rolls
Gathering the right ingredients is half the battle with these beauties! Here’s everything you’ll need to make magic happen:
- 2 cups all-purpose flour – spooned and leveled, please! No packing it down
- 1/4 cup granulated sugar – just enough to sweeten the dough
- 1 teaspoon salt – trust me, it balances all that sweetness
- 1 packet active dry yeast – the secret to those fluffy clouds
- 1/2 cup warm milk – about 110°F – think baby bottle temperature
- 1/4 cup unsalted butter, melted – and cooled slightly
- 1 large egg – room temp if you can remember to take it out
- 1 cup fresh strawberries, diced – small pieces work best here
- 1/4 cup brown sugar – packed tight for that caramel magic
- 1 tablespoon ground cinnamon – the more the merrier in my book
- 1/2 cup powdered sugar – for that dreamy glaze
- 1 tablespoon milk – any kind works for the glaze
Pro tip: Use the ripest strawberries you can find – they’ll be sweeter and juicier!
Equipment You’ll Need
Don’t worry – you won’t need anything fancy for these strawberry cinnamon rolls! Here’s what I always pull out of my kitchen cabinets:
- Large mixing bowl – big enough for all that dough to rise
- Wooden spoon – my trusty dough-mixing sidekick
- Rolling pin – grandma’s old wooden one works best
- 9-inch round baking pan – or any similar sized dish
- Sharp knife – for slicing those perfect swirls
- Measuring cups and spoons – because eyeballing never works for me!
That’s it! See? Nothing complicated – just good old-fashioned baking tools.
How to Make Strawberry Cinnamon Rolls
Okay, let’s get our hands sticky! Making these strawberry cinnamon rolls is easier than you think – I’ll walk you through each step like we’re baking together in my kitchen. Just follow along, and soon you’ll be pulling golden, gooey rolls out of your oven!
Preparing the Dough
First things first – let’s wake up that yeast! In your big mixing bowl, whisk together the flour, sugar, salt and yeast. Now pour in that warm milk (test it on your wrist like baby’s bottle – too hot kills the yeast!), melted butter, and crack in the egg. Stir with your wooden spoon until it starts coming together.
Here’s where the magic happens – turn the shaggy dough out onto a floured surface and knead for about 5 minutes. You want it smooth and elastic, but don’t overdo it! When it springs back when poked, you’re golden. Pop it back in the greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour. I like to use my turned-off oven with the light on – perfect cozy environment for dough babies!
Adding the Strawberry Filling
Once your dough has doubled (it’s so satisfying to see!), punch it down and roll it out into about a 12×9 inch rectangle. Now the fun part – sprinkle that brown sugar and cinnamon evenly over the dough, then scatter your diced strawberries. Pro tip: pat the strawberries dry with a paper towel first so they don’t make the dough soggy!
Starting from the long side, roll it up tightly like a jelly roll. Use both hands and go slowly – you want those beautiful swirls! When you get to the end, pinch the seam to seal. Now grab your sharp knife and slice into 8 even pieces. Don’t saw back and forth – one clean cut per slice keeps those swirls intact!
Baking and Glazing
Arrange your rolls in the greased pan with some space between them – they’ll puff up more as they bake. Cover and let them rise again for about 30 minutes while your oven preheats to 375°F. When they’re slightly puffed, pop them in for 20-25 minutes until golden brown on top. Your kitchen will smell like heaven!
While they’re still warm, whisk together the powdered sugar and milk for the glaze. Start with 1 tablespoon milk and add more if needed – you want it thick but pourable. Drizzle it all over those gorgeous rolls and watch it drip down the sides. Try to wait at least 5 minutes before digging in…if you can resist!
Tips for Perfect Strawberry Cinnamon Rolls
After making dozens (okay, maybe hundreds) of batches, I’ve picked up some foolproof tricks for the best strawberry cinnamon rolls every single time. First – don’t skimp on strawberry quality! The riper and redder they are, the sweeter your filling will be. I always give mine a quick pat with paper towels before adding them to prevent a soggy dough situation.
For the fluffiest rolls, let your dough rise in a warm spot – I use my oven with just the light on. If your kitchen is chilly, microwave a cup of water for 2 minutes, then put your dough in with the hot water (turned off, of course). Game changer!
Leftovers? Ha! Just kidding – if you somehow have any, store them in an airtight container for up to 2 days. Reheat for 15 seconds in the microwave and they’ll taste freshly baked all over again.
Variations and Substitutions
These strawberry cinnamon rolls are endlessly adaptable to what you have on hand! Out of fresh berries? Frozen strawberries (thawed and well-drained) work in a pinch. Feeling fancy? Add chopped pecans or walnuts to the filling for crunch. For a dairy-free version, swap the milk for almond milk and use coconut oil instead of butter. The possibilities are as sweet as the rolls themselves!
Serving Suggestions
Oh, let me tell you how I love to serve these strawberry cinnamon rolls! Warm from the oven with a big mug of strong coffee is my absolute favorite – the tartness cuts through the sweetness perfectly. For dessert, try them à la mode with vanilla bean ice cream melting into all those nooks and crannies. My niece swears by pairing them with cold milk for the ultimate childhood throwback. However you serve them, just make sure they’re still warm – that’s when the strawberry juices and cinnamon really sing!
Storage and Reheating
Now, let’s talk about keeping these strawberry cinnamon rolls tasting fresh (if they last that long!). Store any leftovers in an airtight container at room temperature for up to 2 days – any longer and they’ll start drying out. When you’re ready for round two, just pop one in the microwave for 15-20 seconds until warm and gooey again. For that just-baked crispness, reheat in a 350°F oven for 5 minutes. Pro tip: Add a tiny splash of milk before reheating to keep them extra moist!
Strawberry Cinnamon Rolls Nutrition Facts
Now, let’s be real – we’re not eating strawberry cinnamon rolls for their health benefits! But if you’re curious, here’s the scoop per roll (remember, these are estimates and will vary based on your exact ingredients): about 280 calories, 18g sugar, and 5g protein. The fresh strawberries add vitamin C, and that cinnamon? It’s practically a superfood in my book! Everything in moderation, right? Now go enjoy that sweet, gooey goodness guilt-free.
Frequently Asked Questions
Q1. Can I use frozen strawberries for these cinnamon rolls?
Absolutely! Just thaw and drain them really well first – I like to pat them dry with paper towels to remove excess moisture. Frozen berries work in a pinch, but fresh strawberries give the best flavor and texture.
Q2. How long do strawberry cinnamon rolls stay fresh?
These beauties taste best the same day, but will keep in an airtight container at room temperature for 2 days. After that, they start drying out. Pro tip: Reheat leftovers for 15 seconds in the microwave to bring back that fresh-baked magic!
Q3. Can I make the dough ahead of time?
You bet! Prepare the dough through the first rise, then refrigerate overnight. In the morning, let it come to room temperature for about 30 minutes before rolling out and adding the strawberry filling. Perfect for stress-free weekend brunches! homemade English muffins recipe is great for planning ahead too.
Q4. Why did my rolls turn out dense?
Oh no! This usually happens if the yeast didn’t activate properly (check that milk wasn’t too hot!) or if the dough was over-kneaded. Next time, knead just until smooth and elastic – about 5 minutes should do it.
Q5. Can I freeze strawberry cinnamon rolls?
Yes! Freeze them after baking but before glazing. Thaw at room temperature, warm in the oven for 5 minutes at 350°F, then add the glaze. They’ll taste almost as good as fresh! If you love make-ahead breakfast items, check out this baked cream cheese French toast casserole recipe.
Rate This Recipe
Did you make these strawberry cinnamon rolls? I’d love to hear how they turned out! Leave a comment below and let me know what you think – your feedback helps me create even better recipes for you. If you enjoy baking sweet treats, you might also like our pumpkin cinnamon rolls recipe when the season changes.
Print
Irresistible Strawberry Cinnamon Rolls in 8 Easy Steps
- Total Time: 1 hour 50 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Soft and fluffy cinnamon rolls filled with fresh strawberries and topped with a sweet glaze.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 packet active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup fresh strawberries, diced
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 cup powdered sugar
- 1 tbsp milk
Instructions
- In a bowl, mix flour, sugar, salt, and yeast.
- Add warm milk, melted butter, and egg. Knead until smooth.
- Cover and let rise for 1 hour.
- Roll dough into a rectangle.
- Sprinkle brown sugar, cinnamon, and diced strawberries evenly.
- Roll tightly and slice into 8 pieces.
- Place in a greased pan and bake at 375°F for 20 minutes.
- Mix powdered sugar and milk for glaze. Drizzle over warm rolls.
Notes
- Use ripe strawberries for best flavor.
- Let dough rise in a warm place.
- Store leftovers in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: strawberry cinnamon rolls, sweet rolls, strawberry dessert