Homemade Strawberry Cinnamon Rolls: A Sweet Twist on a Classic Treat
Warm, fluffy cinnamon rolls fresh from the oven have a magical way of making a kitchen feel cozy and inviting. The sweet aroma of cinnamon sugar filling the air often brings back memories of family breakfasts, lazy weekend mornings, or festive gatherings. But when you add fresh strawberries to the mix, these familiar rolls are elevated into something even more special. Homemade strawberry cinnamon rolls offer the perfect balance of comfort and freshness—soft spirals of dough filled with juicy berries and warm spices, finished with a luscious glaze that ties everything together.
Unlike store-bought options, making these rolls from scratch allows you to control the quality of ingredients, experiment with flavors, and create a treat that feels both indulgent and wholesome. Whether you’re planning a brunch with friends, surprising a loved one with breakfast in bed, or simply looking to brighten up a Sunday morning, strawberry cinnamon rolls can turn an ordinary day into a delightful occasion. The process may take a little time, but the result is well worth the effort: fluffy layers, sweet-tart fruit, and a hint of cinnamon in every bite.
Ingredients Needed
The following table lists the key ingredients for homemade strawberry cinnamon rolls, along with approximate calorie counts per serving size. (Calories are estimates and may vary depending on the brand and measurements used.)
| Ingredient | Quantity | Calories (Approx.) |
|---|---|---|
| All-purpose flour | 4 cups | 455 |
| Whole milk | 1 cup | 150 |
| Granulated sugar | ½ cup | 387 |
| Unsalted butter | ½ cup (melted) | 810 |
| Active dry yeast | 2 ¼ tsp | 20 |
| Eggs | 2 large | 140 |
| Fresh strawberries | 1 ½ cups | 72 |
| Brown sugar | ¾ cup | 620 |
| Ground cinnamon | 1 tbsp | 18 |
| Cream cheese (for glaze) | 4 oz | 400 |
| Powdered sugar | 1 cup | 480 |
| Vanilla extract | 1 tsp | 12 |
| Salt | 1 tsp | 0 |
Step-by-Step Cooking Instructions
- Prepare the dough
- Warm the milk until slightly lukewarm (not hot). Stir in sugar and yeast. Let it rest for 5–10 minutes until foamy.
- In a large mixing bowl, combine the yeast mixture, melted butter, eggs, and salt. Gradually add flour, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 8 minutes, or until smooth and elastic.
- First rise
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1–1.5 hours, or until doubled in size.
- Prepare the filling
- Wash and chop strawberries into small pieces. Mix with brown sugar and cinnamon in a bowl, then set aside.
- Roll out and fill
- Once the dough has risen, roll it into a large rectangle (about 12×16 inches).
- Spread softened butter evenly, then sprinkle the strawberry mixture across the surface.
- Shape the rolls
- Starting from the long side, carefully roll the dough into a log. Slice into 12 equal pieces using a sharp knife or dental floss for clean cuts.
- Place rolls in a greased baking dish, leaving a little space between each.
- Second rise
- Cover the rolls loosely and let them rise again for 30–40 minutes until puffy.
- Bake
- Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown.
- Prepare the glaze
- Beat cream cheese until smooth. Add powdered sugar, vanilla, and a splash of milk until you reach a pourable consistency.
- Serve
- Drizzle glaze over warm rolls and enjoy immediately.
Tips for Customizing the Recipe
- Add nuts: Sprinkle chopped pecans or walnuts inside the filling for crunch.
- Extra fruity twist: Mix in raspberries or blueberries along with strawberries.
- Lighter glaze: Swap cream cheese glaze for a simple lemon icing to add freshness.
- Healthier option: Use whole wheat flour for half the recipe to add fiber without sacrificing too much softness.
- Make ahead: Prepare the rolls the night before, refrigerate, and bake in the morning for fresh rolls without the early wake-up.
Nutritional Information (per roll, if serving 12)
| Nutrient | Amount |
|---|---|
| Calories | ~297 |
| Carbohydrates | 49 g |
| Protein | 5 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 23 g |
Serving Suggestions
Homemade strawberry cinnamon rolls are best enjoyed warm, fresh from the oven. Serve them with a hot cup of coffee, a latte, or a chilled glass of milk. For a brunch spread, pair them with scrambled eggs, fresh fruit salad, or a savory dish to balance the sweetness. They also make a thoughtful gift—place them in a decorative box, drizzle with glaze, and share with friends or neighbors.
Homemade Strawberry Cinnamon Rolls: A Sweet Twist on a Classic Treat
12
servings25
minutes30
minutes297
kcalIngredients
For the Dough:
4 cups all-purpose flour
1 cup whole milk (warm)
½ cup granulated sugar
½ cup unsalted butter (melted)
2 ¼ tsp active dry yeast
2 large eggs
1 tsp salt
For the Filling:
1 ½ cups fresh strawberries (chopped)
¾ cup brown sugar
1 tbsp ground cinnamon
3 tbsp butter (softened)
For the Glaze:
4 oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
2–3 tbsp milk
Directions
- Activate yeast – Warm milk until lukewarm. Stir in sugar and yeast, let sit for 5–10 minutes until foamy.
- Make dough – Mix yeast mixture, melted butter, eggs, and salt. Gradually add flour until soft dough forms. Knead for 8 minutes until smooth.
- First rise – Place dough in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled.
- Prepare filling – Mix chopped strawberries with brown sugar and cinnamon.
- Shape rolls – Roll dough into a rectangle, spread butter, sprinkle filling, then roll into a log. Cut into 12 slices.
- Second rise – Arrange slices in a greased baking dish, cover, and let rise 30–40 minutes.
- Bake – Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden.
- Glaze – Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over warm rolls.
Recipe Video
Notes
- Always let the dough rise in a warm, draft-free place for the fluffiest rolls.
If using frozen strawberries, thaw and drain well to prevent excess moisture in the filling.
For cleaner cuts, use unflavored dental floss instead of a knife to slice the rolled dough.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well, but make sure to thaw and drain them thoroughly to avoid excess moisture making the dough soggy.
2. How do I store leftover strawberry cinnamon rolls?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best taste, warm them in the oven or microwave before serving.
3. Can I prepare the rolls the night before?
Absolutely! Assemble the rolls, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30–40 minutes before baking.
4. What other fruits can I use in this recipe?
You can swap strawberries with blueberries, raspberries, peaches, or even apples for seasonal variations.
5. How do I make these rolls vegan-friendly?
Replace dairy milk with almond or oat milk, use vegan butter, and substitute eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
6. Can I freeze baked strawberry cinnamon rolls?
Yes, once cooled, wrap the rolls individually or as a batch in plastic wrap and store in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.
Conclusion
Homemade strawberry cinnamon rolls bring together the best of both worlds: the nostalgic charm of classic cinnamon rolls and the vibrant freshness of strawberries. With a soft, fluffy dough, sweet-spiced filling, and a creamy glaze on top, they’re the kind of treat that makes mornings brighter and gatherings more memorable. While they take a little effort, the reward is a pan of rolls that are as beautiful as they are delicious. Once you try them, chances are they’ll become a regular favorite in your kitchen.
