Strawberry cinnamon rolls are super soft and gooey cinnamon rolls with strawberry filling and strawberry cream cheese icing. This fun twist on a classic breakfast favorite is the ultimate summery treat!
We love strawberry recipes here at Cambrea Bakes! From strawberry shortcake cookies to strawberry crepe cake, and now these strawberry cinnamon rolls!
This fresh twist on classic cinnamon rolls is perfect for a weekend breakfast, or brunch, especially in spring or summer.
These strawberry rolls are perfectly sweet, super gooey, and stay soft for days! They are filled with fresh strawberry jam and finished with tangy strawberry cream cheese icing.
For the dough:
3 cups all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
1 package (2 1/4 tsp) instant yeast
1/2 cup whole milk
1/4 cup unsalted butter, cut into pieces
1/4 cup water
1 large egg
For the filling:
1 1/2 cups chopped fresh strawberries
1/2 cup granulated sugar
1/2 tsp ground cinnamon
For the icing:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Set aside.
In a small saucepan, heat the milk, butter, and water over low heat until the butter is melted. Remove from heat and let cool until warm.
Add the egg to the bowl of dry ingredients, then pour in the warm milk mixture. Stir until a dough forms.
Turn the dough out onto a floured surface and knead for 5-7 minutes, or until smooth and elastic.
Place the dough in a greased bowl and cover with plastic wrap. Let rise in a warm, draft-free place for about an hour, or until doubled in size.
Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish.
In a small bowl, mix together the chopped strawberries, sugar, and cinnamon.
On a floured surface, roll the dough into a rectangle about 12 inches by 18 inches.
Spread the strawberry mixture evenly over the dough, leaving a 1/2-inch border around the edges.
Starting at one of the longer edges, roll the dough tightly into a log.
Pinch the seam to seal.
Using a sharp knife or dental floss, cut the log into 12 even slices.
Place the slices in the prepared baking dish, cut side up. Cover with plastic wrap and let rise for an additional 15-20 minutes.
Bake the rolls for 20-25 minutes, or until lightly golden brown.
While the rolls are baking, prepare the icing. In a mixing bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and vanilla extract and beat until smooth.
When the rolls are done, let them cool in the pan for a few minutes, then spread the icing over the top. Serve warm and enjoy!