Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe

Introduction

Strawberry Cinnamon Rolls with Cream Cheese Glaze offer a delightful twist on a classic breakfast treat. Bursting with fresh strawberries and warm cinnamon, these rolls are soft, sweet, and topped with a creamy glaze that’s simply irresistible.

Ingredients

• Dough:
• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 ¼ tsp active dry yeast (1 packet)
• ½ tsp salt
• ¾ cup warm milk
• ¼ cup unsalted butter, melted
• 1 large egg
• Filling:
• ⅔ cup brown sugar, packed
• 1 ½ tbsp ground cinnamon
• ⅓ cup unsalted butter, softened
• 1 ½ cups fresh strawberries, diced
• 2 tsp cornstarch
• Cream Cheese Glaze:
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2-3 tbsp milk

Instructions

1. Step 1: Activate the yeast by combining warm milk and active dry yeast in a large bowl. Let it stand for about 5 minutes until the mixture becomes frothy.
2. Step 2: To the yeast mixture, add melted butter, granulated sugar, egg, and salt. Mix thoroughly. Gradually add flour, stirring until a soft dough forms.
3. Step 3: Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.
4. Step 4: While the dough is rising, prepare the strawberry filling by tossing diced strawberries with cornstarch until evenly coated. Set aside.
5. Step 5: In a separate bowl, mix brown sugar and ground cinnamon until well combined.
6. Step 6: Roll the risen dough into a 16×12-inch rectangle. Spread softened butter evenly over the surface. Sprinkle the cinnamon sugar mixture on top, then distribute the coated strawberries evenly across the dough.
7. Step 7: Roll the dough tightly from the long edge to form a log. Using a sharp knife or dough cutter, cut the log into 12 equal slices.
8. Step 8: Arrange the rolls cut-side up in a greased 9×13-inch baking pan. Cover and let them rise again for 30 to 45 minutes until puffy.
9. Step 9: Preheat your oven to 350°F (175°C).
10. Step 10: Bake the rolls for 22 to 25 minutes until the tops turn golden brown and the filling bubbles. Allow them to cool slightly in the pan.
11. Step 11: Prepare the cream cheese glaze by beating cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, mix well, then add milk one tablespoon at a time until the glaze reaches your desired consistency.
12. Step 12: Spread the warm glaze evenly over the slightly cooled rolls. Serve warm or at room temperature for the best flavor.

Tips & Variations

• For a firmer filling, you can cook the strawberries with a bit of sugar and cornstarch on the stove until thickened before spreading on the dough.
• Try adding chopped nuts like pecans or walnuts to the filling for extra crunch.
• Substitute fresh strawberries with frozen ones if out of season, just be sure to thaw and drain excess moisture before use.
• If you prefer a dairy-free option, use plant-based butter and cream cheese alternatives for the dough and glaze.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving. To freeze, wrap individual rolls tightly in plastic wrap and place them in a freezer bag for up to 2 months; thaw overnight in the fridge and warm before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight. Let it come to room temperature before rolling and filling.

How do I prevent soggy cinnamon rolls with fruit filling?

Coating the strawberries in cornstarch helps absorb excess moisture. Also, don’t overload the filling, and bake the rolls thoroughly to avoid sogginess.

Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe

---

★★★★★

4.6 from 68 reviews

• Author: Marina
• Total Time: 2 hours 20 minutes
• Yield: 12 rolls 1x

Pin Recipe

Print Recipe

Description

Delight in these luscious Strawberry Cinnamon Rolls with a creamy, tangy cream cheese glaze. Soft, fluffy dough is filled with a cinnamon-spiced brown sugar mixture and juicy, cornstarch-coated fresh strawberries. Baked to golden perfection and topped with a smooth glaze, these rolls offer a perfect balance of sweet fruitiness and warm spice for an irresistible breakfast or dessert treat.

---

Ingredients

Scale 1x2x3x

Dough

• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 ¼ tsp active dry yeast (1 packet)
• ½ tsp salt
• ¾ cup warm milk
• ¼ cup unsalted butter, melted
• 1 large egg

Filling

• ⅔ cup brown sugar, packed
• 1 ½ tbsp ground cinnamon
• ⅓ cup unsalted butter, softened
• 1 ½ cups fresh strawberries, diced
• 2 tsp cornstarch

Cream Cheese Glaze

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2–3 tbsp milk

---

Instructions

1. Activate Yeast: Combine warm milk and yeast in a large bowl and let it stand for 5 minutes until the mixture is frothy, indicating the yeast is active.
2. Prepare Dough: Add melted butter, granulated sugar, egg, and salt to the yeast mixture and mix thoroughly. Gradually incorporate the flour until a soft dough forms.
3. Knead and Rise: Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise for 1 hour until doubled in size.
4. Prepare Strawberry Filling: Toss diced fresh strawberries with cornstarch in a small bowl until evenly coated. Set aside to help thicken the filling during baking.
5. Mix Cinnamon Sugar: In a separate bowl, combine the packed brown sugar and ground cinnamon and mix well to blend evenly.
6. Roll and Fill Dough: Roll the risen dough into a 16×12-inch rectangle. Spread the softened butter evenly over the surface, sprinkle the cinnamon sugar mixture on top, then distribute the cornstarch-coated strawberries evenly over the cinnamon sugar layer.
7. Form Rolls: Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal slices using a sharp knife or dough cutter.
8. Second Rise: Arrange the cut rolls cut-side up in a greased 9×13-inch baking pan. Cover and let them rise for 30-45 minutes until they become puffy and nearly double in size.
9. Preheat Oven: Preheat your oven to 350°F (175°C) while the rolls complete their second rise.
10. Bake Rolls: Bake the rolls for 22-25 minutes until the tops are golden brown and the filling is bubbling. Allow them to cool slightly in the pan before glazing.
11. Prepare Glaze: Beat together the softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined. Gradually add milk one tablespoon at a time until the glaze reaches your desired consistency.
12. Glaze and Serve: Spread the warm cream cheese glaze evenly over the slightly cooled rolls. Serve them warm or at room temperature for the best flavor and texture.

Notes

• Ensure milk is warm (about 110°F) to properly activate the yeast without killing it.
• Kneading the dough well helps develop gluten for soft, fluffy rolls.
• Coating strawberries with cornstarch prevents the filling from becoming too watery as it bakes.
• You can substitute frozen strawberries that have been thawed and drained if fresh are unavailable.
• For a dairy-free option, substitute cream cheese and butter with plant-based alternatives.
• Rolls can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• Reheat rolls gently in the microwave or oven before serving to refresh softness.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry Cinnamon Rolls, Cinnamon Rolls with Fruit, Cream Cheese Glaze, Breakfast Pastry, Sweet Rolls, Homemade Cinnamon Rolls