Imagine waking up to the sweet aroma of freshly baked rolls filled with luscious strawberry compote and a cozy hint of cinnamon. This Strawberry Cinnamon Rolls Recipe is a delightful twist on the classic cinnamon rolls we all love, perfect for breakfast or an indulgent treat you're going to want to make again and again.
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Why You'll Love This Recipe
I can’t get enough of how these rolls come together—soft, buttery dough hugging a sweet and tangy strawberry filling, all topped off with creamy strawberry-flavored cream cheese frosting. It’s a game-changer that adds a fresh, fruity burst to your usual cinnamon roll routine.
- Perfect Balance: The strawberry compote adds just the right amount of sweetness and tang to complement the warm cinnamon flavor.
- Soft & Buttery Dough: A tender dough enriched with butter and a touch of lemon zest creates a light, airy texture.
- Decadent Frosting: Cream cheese blended with strawberry compote makes a luscious topping that’s not too sweet.
- Great for Any Occasion: Whether it's a special brunch or a comforting dessert, these rolls hit the spot every time.
Ingredients & Why They Work
Before you dive in, let’s talk ingredients. Using fresh, quality basics makes all the difference here—especially for that strawberry compote, which is the star filling. Whether you pick up a good store-bought variety or make your own, aim for a compote that’s thick and bursting with berry flavor.
- Milk: Warms the dough and brings softness; make sure it’s lukewarm to activate the yeast just right.
- Butter: Adds richness and tenderness both in the dough and frosting.
- All-purpose flour: The backbone of the dough, providing structure and chew.
- Instant yeast: Speeds up rising and gives you those beautiful, fluffy rolls.
- White sugar: Sweetens the dough just enough and feeds the yeast.
- Lemon zest: A subtle zing that brightens the dough’s flavor without overpowering.
- Salt: Balances sweetness and enhances all the other flavors.
- Egg: Adds moisture and helps bind the dough for a tender crumb.
- Strawberry Compote: The fruity filling with a perfect balance of sweet and tart.
- Cinnamon (optional): For those who love a little warming spice layered with their strawberries.
- Cream cheese: Creates a rich, tangy frosting that pairs beautifully with strawberry flavors.
- Powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
- Heavy cream or milk: Helps thin the frosting to just the right drizzle or spread.
Make It Your Way
One of the best things about this Strawberry Cinnamon Rolls Recipe is how easily you can personalize it to match your taste or occasion. Feel free to experiment with the filling, frosting, or even the dough to create something uniquely yours.
- Flavor Twist: I love adding a sprinkle of cinnamon over the strawberry compote before rolling up the dough. It adds a cozy warmth that balances the fruity sweetness perfectly.
- Diet-Friendly Swap: To lighten things up, try swapping the all-purpose flour for a whole wheat blend or use a plant-based cream cheese to make it vegan-friendly. Just remember the dough might be a bit denser!
- Seasonal Variation: When strawberries are out of season, you can use other fruit compotes like blueberry or peach for a fresh, seasonal spin.
- Extra Toppings: Fresh strawberry slices on top of the frosted rolls add a lovely pop of color and freshness that I find irresistible.
Step-by-Step: How I Make Strawberry Cinnamon Rolls Recipe
Step 1: Warm Milk and Melt Butter
Start by gently heating ¾ cup of milk in a small saucepan until you see bubbles forming around the edges—just before it simmers. Remove it from the heat and stir in ½ cup (4 oz.) of butter until melted. Let this mixture cool down to lukewarm—warm enough to feel cozy, but not hot enough to kill the yeast. This step is key for a soft, fluffy dough.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 2 ¼ cups of all-purpose flour, 1 package (0.25 oz) of instant yeast, ¼ cup white sugar, ½ teaspoon salt, and the zest of one lemon. This combo gives your dough both lift and a subtle bright flavor.
Step 3: Combine Wet and Dry Ingredients
Add one egg and then pour in your lukewarm milk-butter mixture. Stir gently with a wooden spoon until the wet and dry components come together nicely.
Step 4: Add Remaining Flour and Knead
Gradually add the remaining 1 cup of flour—half a cup at a time—stirring well after each addition. When the dough just holds together, turn it onto a floured surface and knead for about 5 minutes. You’ll want a smooth, springy dough that bounces back when pressed lightly.
Step 5: Let the Dough Rest
Cover the dough with a damp cloth and let it rest on the counter for 10 minutes. This brief rest allows the gluten to relax, making your dough easier to roll out later.
Step 6: Roll Out and Add the Filling
Flour your work surface lightly and roll the dough into a 12 by 9-inch rectangle, using a 9x13-inch pan as your size guide. Spread about ¾ cup of strawberry compote evenly over the dough all the way to the edges. If you’re adding cinnamon, sprinkle ½ teaspoon over the compote now. This warm spice note really elevates the flavor.
Step 7: Slice, Roll, and Arrange
Using a pizza cutter or sharp knife, slice the dough into 12 equal strips. Roll each strip tightly and place them side by side in your prepared baking dish. This creates beautifully swirled rolls packed with fruity cinnamon goodness.
Step 8: Proof and Preheat
Cover the pan and let the rolls rise in a warm spot until doubled in size—about 45 minutes. While they’re proofing, preheat your oven to 350°F (190°C). That rising time lets the dough develop incredible fluffiness and flavor.
Step 9: Bake to Golden Perfection
Bake the rolls for 25 minutes or until they’re beautifully golden brown on top. Once out of the oven, allow them to cool for about 10 minutes—just enough so the frosting won’t melt but the rolls remain warm and inviting.
Step 10: Mix Frosting and Serve
Whip together 2 tablespoons softened butter and 4 oz cream cheese using an electric mixer until creamy and smooth. Add 2 tablespoons of strawberry compote, then gradually beat in 1 ½ to 2 cups powdered sugar until the frosting is fluffy and spreadable. Use a little heavy cream or milk if you need to loosen it. Slather the frosting generously over the rolls—don’t forget to garnish with fresh strawberry slices for that perfect finishing touch!
Top Tip
These tips will help you get the absolute best from your Strawberry Cinnamon Rolls Recipe, making the process easier and the results even more delicious.
- Letting the Dough Rise Properly: I found that giving the dough a full 45 minutes to double in a warm spot really makes those rolls light and fluffy — don’t rush this step!
- Controlling the Frosting Sweetness: Adjust the powdered sugar in the frosting slowly; I start with 1 ½ cups and only add more if needed. This stops it from getting too sweet and lets the strawberry flavor shine through.
- Rolling the Dough Evenly: When rolling the dough into the 12 strips, I make sure each piece is fairly even in width to ensure that all rolls bake evenly and look uniform on the baking pan.
- Cooling Before Frosting: I always let the rolls cool about 10 minutes before frosting. If they’re too warm, the frosting melts too fast and slides off. Patience here really pays off!
How to Serve Strawberry Cinnamon Rolls Recipe
Garnishes
Fresh strawberry slices on top not only bring a lovely pop of color but add a refreshing bite that complements the sweet filling. For an extra special touch, sprinkle a little finely chopped toasted almonds or a dusting of powdered sugar just before serving.
Side Dishes
Serve these strawberry cinnamon rolls alongside a steaming cup of coffee or a creamy latte for a cozy breakfast. They also pair beautifully with fresh fruit salad or a light mixed green salad if you're enjoying them as a dessert or brunch treat.
Make Ahead and Storage
Storing Leftovers
Wrap leftover rolls tightly in plastic wrap or keep them in an airtight container at room temperature. They stay fresh for about 2 days, perfect for quick breakfasts or snacks.
Freezing
You can freeze the cinnamon rolls before baking or after baking and frosting. To freeze unbaked rolls, place them on a tray until firm, then transfer to a freezer bag. Freeze baked rolls in an airtight container. Both methods keep well for up to 2 months.
Reheating
To reheat, warm individual rolls in the microwave for 20-30 seconds or wrap in foil and heat in a 300°F (150°C) oven for about 10-15 minutes. If frozen, thaw rolls overnight in the fridge before reheating for best texture.
Frequently Asked Questions:
Absolutely! The strawberry compote can be made a day or two in advance and stored in the refrigerator. This actually helps deepen the flavor and makes assembly quicker when you’re ready to bake.
Instant yeast is recommended here because it activates quickly and makes the dough easier to work with. However, you can substitute active dry yeast by proofing it in warm milk first — just adjust the process accordingly.
Yes, the cinnamon is optional. It adds warmth and a lovely aroma, but the rolls are delicious even without it, thanks to the fresh strawberry compote.
The rolls have a balanced sweetness, especially with the frosting on top. If you prefer less sweetness, you can reduce the powdered sugar in the frosting to 1 ½ cups or less, adjusting to your taste.
Final Thoughts
Baking these Strawberry Cinnamon Rolls has become one of my favorite ways to brighten a morning or share something special with loved ones. There’s something wonderfully comforting about the soft buttery dough paired with vibrant strawberry compote and luscious cream cheese frosting. Whether you’re making them for a holiday brunch or a weekend treat, these rolls are sure to fill your kitchen with sweet aromas and your heart with joy. Happy baking!
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Strawberry Cinnamon Rolls Recipe
- Prep Time: 25 minutes
- Rising Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cinnamon Rolls are a delightful twist on the classic favorite, featuring a soft buttery dough filled with sweet strawberry compote and a hint of cinnamon. Topped with a creamy strawberry-flavored cream cheese frosting, these rolls are perfect for breakfast or a special dessert treat.
Ingredients
Dough:
- ¾ cup milk
- ½ cup butter (1 stick, or 4 oz.)
- 3 ¼ cups all-purpose flour
- 1 (0.25 ounce) package instant yeast (or 2 ¼ teaspoons)
- ¼ cup white sugar
- Zest of 1 lemon
- ½ teaspoon salt
- 1 egg
Filling:
- ½ batch of Strawberry Compote (approximately ¾ cup)
- ½ teaspoon cinnamon (optional)
Frosting:
- 2 tablespoons softened butter
- 4 oz cream cheese
- 2 tablespoons strawberry compote
- 1 ½ to 2 cups powdered sugar (depending on sweetness preference)
- Heavy cream or milk as needed to thin icing
Instructions
- Heat Milk and Butter: Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and stir until melted. Let the mixture cool until lukewarm.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 ¼ cups of the flour, instant yeast, sugar, salt, and lemon zest. Whisk together until evenly mixed.
- Add Wet Ingredients: Add the egg and the lukewarm milk-butter mixture to the dry ingredients. Stir with a wooden spoon until combined.
- Add Remaining Flour and Knead: Add the remaining 1 cup of flour, ½ cup at a time, stirring well after each addition until the dough just pulls together. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Alternatively, use a dough hook in a stand mixer. The dough should spring back when pressed lightly.
- Rest Dough: Cover the dough with a damp cloth and let it rest on the counter for 10 minutes.
- Roll Out Dough and Add Filling: On a lightly floured surface, roll the dough into a 12 by 9-inch rectangle, using your 9x13 baking dish as a guide. Spread the strawberry compote evenly over the dough, covering all the way to the edges. If using cinnamon, sprinkle ½ teaspoon over the compote.
- Slice and Roll: Using a pizza cutter or knife, cut the dough into 12 equal strips. Roll each strip tightly and place them into the prepared baking pan side by side.
- Proof Rolls: Cover the rolls and let them rise in a warm place until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit (190 degrees Celsius).
- Bake: Bake the rolls in the preheated oven for 25 minutes or until golden brown. Let them cool for about 10 minutes.
- Prepare Frosting: While the rolls cool, whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the strawberry compote and powdered sugar, ½ cup at a time, beating until creamy and spreadable. Add heavy cream or milk as needed to achieve desired frosting consistency.
- Frost and Serve: Optionally, add fresh strawberry slices on top of the rolls. Slather the rolls with the prepared frosting and serve warm.
Notes
- If you like a warm spice note, sprinkle ½ teaspoon cinnamon over the strawberry compote filling before rolling the dough. This is optional but enhances flavor and aroma.
- You can use homemade or store-bought strawberry compote. Half a batch is approximately ¾ cup.
- Adjust powdered sugar in the frosting according to your sweetness preference, between 1 ½ to 2 cups.
- Heavy cream or milk is used to thin the frosting; add slowly to avoid making it too runny.
- Let the rolls cool slightly before frosting to prevent melting the icing.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
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