Strawberry Cinnamon Rolls with Glaze (Printable)
Soft homemade rolls with strawberry-cinnamon filling and rich cream cheese topping
# What You Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1 cup whole milk, lukewarm
04 - 1/3 cup granulated sugar
05 - 1/3 cup unsalted butter, softened
06 - 2 large eggs, room temperature
07 - 1/2 tsp salt
→ Filling
08 - 1 cup fresh strawberries, finely chopped
09 - 2/3 cup brown sugar, packed
10 - 2 1/2 tsp ground cinnamon
11 - 1/4 cup unsalted butter, softened
→ Cream Cheese Glaze
12 - 4 oz cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 1 cup powdered sugar, sifted
15 - 1/2 tsp vanilla extract
16 - 2-3 tbsp milk
# How-To:
01 - Combine lukewarm milk, yeast, and 1 tablespoon sugar in a large bowl. Let stand for 5 minutes until mixture becomes frothy and bubbly.
02 - Add remaining sugar, softened butter, eggs, and salt to the yeast mixture. Mix thoroughly to incorporate. Gradually add flour while mixing until a soft, slightly sticky dough forms.
03 - Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap or towel, and let rise in a warm, draft-free area for 1 hour until doubled in size.
04 - While dough rises, combine brown sugar and cinnamon in a small bowl. Mix well until evenly blended.
05 - Punch down risen dough and roll out on a floured surface into a 16x12-inch rectangle. Spread softened butter evenly over the dough surface.
06 - Sprinkle cinnamon-sugar mixture over the buttered dough. Scatter chopped strawberries evenly across the entire surface.
07 - Starting from a long edge, roll dough tightly into a log. Slice into 12 equal pieces using a sharp knife or dough scraper. Arrange rolls cut-side up in a greased 9x13-inch baking dish.
08 - Cover baking dish and let rolls rise for 30 minutes until puffy. Preheat oven to 350°F during the final 10 minutes of rising time.
09 - Bake for 23-25 minutes until golden brown and cooked through. The tops should be lightly browned and the centers set.
10 - While rolls bake, beat cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla, and milk. Beat until smooth and spreadable.
11 - Let baked rolls cool for 10 minutes in the dish. Spread prepared glaze generously over the warm rolls. Serve immediately for best texture and flavor.
# Expert Tips:
01 -
- The strawberry filling keeps the rolls incredibly moist without making them soggy
- That cream cheese glaze sets up perfectly so you can stack them for leftovers
- They reheat beautifully for a breakfast that feels fresh-baked even days later
02 -
- Dough temperature matters more than you think—too cold and it won't rise properly, too warm and the butter melts before baking
- The strawberry filling adds extra moisture, so your rolls might need a few extra minutes in the oven compared to traditional cinnamon rolls
- These freeze beautifully before the second rise—just thaw overnight in the fridge and let them rise before baking
03 -
- Weigh your flour instead of scooping it—cup measurements can be off by several ounces
- Test your yeast by adding a pinch of sugar; if it doesn't foam within 5 minutes, start over with new yeast