Strawberry Cinnamon Rolls (Printable Version)

Fluffy rolls filled with cinnamon sugar and fresh strawberries, topped with creamy vanilla glaze.

# What You Need:

→ Dough

01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ tsp active dry yeast (1 packet)
04 - ½ tsp salt
05 - ¾ cup warm milk
06 - ¼ cup unsalted butter, melted
07 - 1 large egg

→ Filling

08 - ⅔ cup brown sugar, packed
09 - 1 ½ tbsp ground cinnamon
10 - ⅓ cup unsalted butter, softened
11 - 1 ½ cups fresh strawberries, diced
12 - 2 tsp cornstarch

→ Cream Cheese Glaze

13 - 4 oz cream cheese, softened
14 - 2 tbsp unsalted butter, softened
15 - 1 cup powdered sugar
16 - ½ tsp vanilla extract
17 - 2–3 tbsp milk

# How To Make:

01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes frothy, indicating the yeast is active.
02 - Add melted butter, sugar, egg, and salt to the yeast mixture. Mix thoroughly to combine. Gradually incorporate flour, mixing until a soft, slightly sticky dough forms.
03 - Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap or a clean towel, and let rise for 1 hour until doubled in size.
04 - Toss diced strawberries with cornstarch in a small bowl until evenly coated. Set aside to allow cornstarch to absorb moisture.
05 - Combine brown sugar and ground cinnamon in a separate bowl, stirring until well blended.
06 - Punch down risen dough and roll into a 16x12-inch rectangle on a lightly floured surface. Spread softened butter evenly over dough, leaving a small border at the edges. Sprinkle cinnamon sugar mixture across the buttered surface, then distribute cornstarch-coated strawberries evenly over the top.
07 - Starting from the long side, roll dough tightly into a log. Use a sharp knife or dental floss to cut the log into 12 equal rolls, approximately 1 ¼ inches thick.
08 - Place rolls in a greased 9x13-inch baking pan, leaving space between each for expansion. Cover loosely and let rise for 30-45 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F.
10 - Bake rolls for 22-25 minutes until tops are golden brown and filling is bubbling around the edges. Remove from oven and let cool in pan for 10-15 minutes.
11 - While rolls are cooling, beat cream cheese and softened butter together until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated. Drizzle in milk 1 tablespoon at a time until desired pouring consistency is reached.
12 - Spread or drizzle the cream cheese glaze over the slightly warm rolls. Serve immediately while still warm for the best texture and flavor.

# Expert Advice:

01 -
  • The fresh strawberries add bright bursts of juiciness that balance the rich cinnamon sugar filling perfectly
  • That cream cheese glaze transforms these from ordinary breakfast rolls into something that feels like dessert
  • They freeze beautifully, so you can bake once and enjoy homemade treats on busy weekday mornings
02 -
  • Use dental floss or unflavored thread to cut the rolls instead of a knife, it keeps them from getting squished and misshapen
  • If your strawberries are very juicy, toss them with a bit more cornstarch to prevent soggy bottoms
  • Let the rolls cool for about 10 minutes before glazing, or the glaze will melt right off
03 -
  • Use a kitchen thermometer to check your milk temperature,精准的110°F ensures the yeast activates perfectly every time
  • If the dough feels too sticky while kneading, add just one tablespoon of flour at a time until it becomes manageable

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