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Strawberry Cinnamon Rolls Recipe

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4.2 from 1 review

These Strawberry Cinnamon Rolls combine traditional cinnamon-spiced dough with a luscious strawberry filling and a creamy strawberry-flavored frosting. Featuring a tangzhong starter for extra softness, these rolls bake up fluffy and moist, perfect for a special breakfast or dessert treat.

  • Total Time: 3 hours 23 minutes
  • Yield: 12 servings

Ingredients

Strawberry Filling

  • 2 cups frozen or fresh strawberries
  • 2 tablespoons brown sugar (packed)
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 2 teaspoons strawberry flavoring (optional)

Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour

Cinnamon Roll Dough

  • 3 2/3 cups bread flour (for measuring, spoon flour into measuring cup and level off with a knife)
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup whole milk (room temperature)
  • 1/3 cup heavy cream (room temperature)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla paste
  • 6 tablespoons unsalted butter (softened)

Cinnamon Sugar Filling

  • 1/2 cup unsalted butter (room temperature)
  • 2/3 cup light brown sugar (packed)
  • 1 teaspoon ground cinnamon

Frosting

  • 4 tablespoons unsalted butter (room temperature)
  • 2 ounces cream cheese (room temperature)
  • 1 cup powdered sugar
  • 1-2 tablespoons reserved strawberry filling
  • 1 tablespoon whole milk
  • 1 teaspoon pure strawberry extract (optional)

Instructions

  1. Make the Strawberry Filling: Cook the strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Mash the berries as they cook using a potato masher or the back of a wooden spoon. When they start to thicken, mix the cornstarch with water and stir it into the berries. Continue cooking for 2-4 minutes until the jam is very thick and paste-like. Stir in strawberry flavoring if using, then transfer to a bowl and let cool.
  2. Make the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture forms a thick paste. Scrape into a bowl and set aside to cool.
  3. Prepare the Dough Base: In a stand mixer bowl, combine bread flour, granulated sugar, instant yeast, and sea salt. Add cream, milk, egg, vanilla paste, and the cooled tangzhong. Knead with a dough hook on low speed for 2 minutes until a rough dough forms.
  4. Incorporate Butter: With the mixer on low, add softened butter one tablespoon at a time, allowing full incorporation before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
  5. First Rise: Remove dough, shape into a smooth ball pulling sides under, place seam-side down in the bowl, cover with plastic wrap, and rest for 30 minutes.
  6. Make Cinnamon Sugar Filling: In a large bowl, combine softened butter, brown sugar, and cinnamon until smooth. Set aside.
  7. Roll and Fill Dough: On a lightly floured surface, roll dough into a 15×21 inch rectangle with the longest side facing you. Spread cinnamon sugar filling evenly over the dough, leaving a 1/2-inch border at the top. Spread all but 1-2 tablespoons of the strawberry jam over the cinnamon layer, reserving some jam for frosting.
  8. Form the Rolls: Cut dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you and transfer carefully to a parchment-lined 9×13 baking pan.
  9. Second Rise: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  10. Bake Rolls: Bake for 30-40 minutes until rolls reach an internal temperature of 185°F. Remove and cool on a wire rack.
  11. Make Frosting: In a medium bowl, beat together butter, cream cheese, and powdered sugar until smooth. Whisk in milk, reserved strawberry jam, and strawberry extract if using.
  12. Finish and Serve: Spread frosting over cooled rolls and serve immediately.

Notes

  • For accurate flour measurement: spoon the flour lightly into the measuring cup and level it off with a knife instead of scooping directly.
  • Tangzhong (a cooked flour-water paste) helps make the rolls softer and extends freshness.
  • Room temperature ingredients encourage better yeast activation and dough texture.
  • Use fresh or thawed strawberries for best filling results.
  • You can omit strawberry flavoring and extract if unavailable; the natural strawberry jam flavor will still shine through.
  • Author: Maya
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/strawberry-cinnamon-rolls-recipe/