Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe

If you’re looking for something to brighten up your weekend mornings or impress friends at brunch, you’ve got to try this Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe. I absolutely love how these rolls come out soft and pillowy with a sweet-tart strawberry filling that pairs beautifully with the rich cream cheese glaze. When I first tried making cinnamon rolls with strawberries, I was hooked — there’s just something about that fruity twist that makes the classic so much better. Trust me, once you try these, you’ll find that fresh berries and cinnamon rolls are a match made in heaven!

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Ingredients You’ll Need

These ingredients come together to create that perfect balance between a sweet dough, a bright strawberry filling, and a creamy glaze. Be sure to use fresh or frozen strawberries for the filling — either works great and makes the recipe forgiving if strawberries aren’t in season.

• Warm milk: This activates the yeast; make sure it’s warm, not hot, to avoid killing the yeast.
• Instant dry yeast: Helps your dough to rise quickly and reliably.
• All-purpose flour: Provides the structure with just the right amount of gluten.
• Granulated sugar: Adds sweetness to the dough and filling; don’t skip it!
• Salt: Enhances all the flavors and balances the sweetness.
• Large egg: Adds richness to the dough and helps with the texture.
• Unsalted butter (softened): For the dough and glaze, use very soft butter for easy mixing and that tender crumb.
• Fresh or frozen strawberries: The heart of the filling — cooking them down creates that lovely jammy layer.
• Lemon juice: Brightens up the strawberry filling and balances sweetness.
• Cream cheese (softened): For the glaze, I recommend Philadelphia for that perfect creamy texture.
• Powdered sugar: Sweetens the glaze and gives it that silky finish.
• Vanilla extract: Adds warmth and depth to the glaze.
• Strawberry puree (cold): From the filling, this adds natural strawberry flavor and pretty color to the glaze.

Variations

I love making this recipe my own depending on the season or what I have on hand. Feel free to swap in different berries or tweak the glaze to suit your tastes. These cinnamon rolls are super versatile, so it’s fun to get creative!

• Mixed Berry Variation: I once swapped strawberries for a mix of blueberries and raspberries; it made the filling a bit tarter and the rolls just as delightful!
• Vegan Option: Try using dairy-free cream cheese and plant-based milk; I’ve done this and the rolls still stay fluffy and delicious.
• Less Sugar: If you prefer less sweetness, reduce sugar in the dough or glaze slightly — I usually keep it as written but it’s good to know it’s flexible.
• Extra Cinnamon Kick: Sprinkle more cinnamon in the filling for those who want an extra punch.

How to Make Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe

Step 1: Make the Strawberry Filling

Start by cooking your strawberries with lemon juice and sugar to soften and sweeten them perfectly. I like to stir frequently over medium heat until it thickens like jam, about 10 minutes. Don’t rush this part — the thicker the filling, the less soggy your rolls will be. Once cooled, blitz it up for a smooth texture that spreads easily and mixes beautifully into the glaze.

Step 2: Prepare the Dough

Combine your dry ingredients first. Then add warm milk, butter, and the egg, kneading with a stand mixer or by hand until you have a soft, elastic dough that pulls away from the bowl cleanly. I’ve learned that the dough should feel tacky but not sticky — if it’s too sticky, add a tablespoon of flour at a time. Let it rise covered in a warm spot until doubled in size, about 2 hours. The patience pays off with fluffy rolls.

Step 3: Roll Out and Fill

Lightly flour your surface and roll the dough into a rectangle about 16×12 inches. You want it thin enough to roll tightly but not so thin it tears. Spread the chilled strawberry filling evenly, leaving a small strip on one long edge so it seals well. When rolling, keep it tight but gentle — I like to tuck the edge underneath once rolled to help keep the spiral intact. Then slice into 12 equal rolls using a sharp knife or dental floss for clean edges.

Step 4: Second Rise and Bake

Place the rolls in a greased 9×13 pan with a little space so they can puff up beautifully. Cover and let them rise again until puffy and almost doubled — about 30 minutes to an hour. Meanwhile, preheat your oven to 350°F (180°C). Bake the rolls for 20-25 minutes until the tops are light golden and they feel soft to the touch. Let them cool slightly before glazing so your glaze doesn’t run off immediately.

Step 5: Make the Cream Cheese Glaze

While the rolls cool, whip together cream cheese, butter, powdered sugar, vanilla, and the cold strawberry puree until super smooth and creamy. I use an electric mixer to get that perfect airy consistency. If it’s too thick, add a teaspoon of milk to loosen it up. Spread generously over warm rolls — they’ll soak up just enough glaze to be dreamy but not soggy.

How to Serve Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe

Garnishes

I often add fresh sliced strawberries or a sprinkle of powdered sugar on top for that extra “wow” factor, especially when serving guests. A few mint leaves also bring a refreshing touch and make the presentation pop.

Side Dishes

I love pairing these rolls with a cup of strong coffee or a creamy latte in the morning. For a fuller brunch, serve alongside a simple fruit salad or scrambled eggs — the fruity rolls balance nicely with savory dishes.

Creative Ways to Present

For birthdays or special brunches, I arrange the rolls in a circle on a large platter, drizzle extra glaze in a pretty spiral, and garnish with edible flowers or finely chopped nuts. It’s such an easy way to make these feel festive and special!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I keep glazed rolls covered at room temperature for up to 2 days — they stay soft but it’s best not to leave them out much longer. Unglazed rolls store well in the fridge up to 5 days, wrapped tightly with plastic wrap to keep moisture in.

Freezing

I’ve frozen both unbaked and baked unglazed rolls wrapped tightly in plastic and foil. Just thaw overnight in the fridge and bake fresh, or warm baked rolls in the oven for that just-baked feel. Freezing is a total game-changer when you want cinnamon rolls ready for busy mornings.

Reheating

To reheat, I pop the rolls in a 300°F (150°C) oven for 5-8 minutes, covered loosely with foil to avoid drying out. Then, I spread a bit more cream cheese glaze or a dab of butter on top — it’s almost as good as fresh out of the oven!

FAQs

Final Thoughts

This Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe has become a staple in my kitchen because it’s the perfect blend of sweet, tangy, and comforting. I love surprising my family with these rolls on weekend mornings, and honestly, the compliments I get make all the effort totally worth it. Once you make them, I think you’ll feel the same way — cozy, fruity, creamy rolls that bring joy to any morning or gathering. So, grab those strawberries and get rolling; your new favorite breakfast is just a few steps away!

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