Indulge in Sweet Bliss: Homemade Strawberry Cinnamon Rolls Recipe with Cream Cheese Icing

Few things can compare to the deliciousness of warm, freshly baked cinnamon rolls—but these Strawberry Cinnamon Rolls take that decadence to a whole new level! Imagine biting into a soft, fluffy roll swirled with a fruity strawberry filling, all topped with a rich, tangy cream cheese icing. The sweet and slightly tart strawberry filling adds a burst of freshness that perfectly balances the cinnamon and sugar. Whether you’re making these for a weekend breakfast, a holiday brunch, or just because you deserve a treat, these rolls will quickly become your go-to recipe.

Photo byInsanelyGoodRecipes

This recipe has a special place in my kitchen because the combination of strawberries and cinnamon brings together two of my favorite flavors. Plus, making homemade dough is such a rewarding process—it fills the house with the comforting scent of fresh bread rising, and the end result is always worth the wait.

I found this incredible recipe at Insanely Good Recipes, and I’m excited to share it with you! The original version is amazing, but I’ve added a few pro tips and variations to make it even easier to follow.

Strawberry Cinnamon Rolls have a fun twist on the classic cinnamon roll, as they feature juicy strawberries that add a natural sweetness. Historically, cinnamon rolls originated in Sweden (where they’re called kanelbullar), and they’ve become a favorite across the globe. Adding fruit like strawberries to the filling is a modern twist, making these rolls an instant favorite.

Ingredients:

For the Dough:

• ¾ cup milk, warmed
• ¼ cup granulated sugar
• 2¼ teaspoons instant yeast
• ⅓ cup butter, softened
• 2 eggs + 1 yolk
• 3¼ cups bread flour
• ½ teaspoon salt
• 2-3 tablespoons cream, for brushing

For the Strawberry Filling:

• 2 cups strawberries, chopped
• ½ cup granulated sugar
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch
• ½ teaspoon cinnamon

For the Cream Cheese Icing:

• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 2 tablespoons strawberry filling (reserved from the filling)
• 1-2 tablespoons milk or cream

Instructions:

1. Make the Dough:
In a stand mixer bowl, combine the warm milk, sugar, and yeast. Whisk together and let the mixture sit for 10 minutes, or until it becomes foamy. Then, add the softened butter, eggs, yolk, bread flour, and salt. Beat the ingredients together using a dough hook for 6-8 minutes until a soft dough forms. The dough should be smooth and pull away from the sides of the bowl.

Once the dough is ready, grease a bowl with vegetable oil or cooking spray and transfer the dough to it. Cover the bowl with a clean towel and allow the dough to rise for about an hour or until it has doubled in size.

2. Make the Strawberry Filling:
In a saucepan, mix the chopped strawberries, sugar, and lemon juice. Cook the mixture over medium heat, stirring frequently, until the fruit starts to break down and thicken. Dissolve the cornstarch in 2 tablespoons of water, then stir it into the strawberry mixture along with the cinnamon. Let the filling simmer on low heat until it becomes thick and glossy, about 5 minutes. Set it aside to cool completely, remembering to reserve 2 tablespoons of filling for the icing.

3. Roll and Shape the Dough:
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a 15x10 inch rectangle. Spread the cooled strawberry filling evenly over the dough, making sure to leave a little space around the edges. Carefully roll the dough into a log and cut it into 12 equal pieces (using dental floss is a neat trick for clean cuts!).

Grease a 9x13 inch baking pan with butter and place the rolls inside. Cover them again and let them rise for another 45 minutes until they have doubled in size.

4. Bake the Rolls:
Preheat your oven to 375°F. Brush the rolls with cream for a golden top, then bake them for 20-25 minutes, or until their internal temperature reaches 190°F. Remove the rolls from the oven and let them cool completely on a wire rack.

5. Make the Icing:
While the rolls are cooling, beat the softened cream cheese and butter in a large bowl until smooth. Gradually add in the powdered sugar and reserved strawberry filling. Mix in the milk or cream, a little at a time, until you reach your desired icing consistency.

When the rolls are cool (or just slightly warm), generously spread the cream cheese icing on top. Then serve and enjoy!

Cooking Tips:

• Warm the milk to about 100-110°F to activate the yeast properly, ensuring that your dough rises well.
• Oven-proofing hack: Create a warm, humid environment for your dough to rise by placing a dish of just-boiled water underneath it in the oven. This trick helps ensure a perfect rise every time.
• Storage tip: If you have leftovers (though that’s rare!), store them in an airtight container. You can also reheat them for a few seconds in the microwave for that fresh-out-of-the-oven softness.

Variations:

• Vegan Option: Use dairy-free butter and cream cheese, along with a plant-based milk for the dough.
• Low-Sugar Version: Reduce the sugar in the filling and icing, and try a sugar substitute in the dough.

Call to Action:

Did you love these strawberry cinnamon rolls? Let me know how they turned out in the comments below! Be sure to share this recipe with your friends and hit the follow button for more delicious treats like this. Enjoy baking!