Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe

If you’re anything like me and love a fresh twist on a classic treat, then you’re going to adore this Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe. These rolls combine the warm, comforting spice of cinnamon with a sweet and tangy strawberry filling, all topped with a luscious cream cheese glaze that practically melts in your mouth. Seriously, it’s one of those recipes that brings everyone running to the kitchen and leaves you with happy smiles all around. Stick with me—I’ll walk you through everything to make sure your rolls come out just perfect every time!

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Ingredients You’ll Need

Each ingredient in this Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe works together to create that rich, tender, and flavorful bite you’re craving. I always suggest fresh strawberries if you can get them, but frozen works just fine in a pinch.

• Warm milk: This wakes up the yeast perfectly, so make sure it’s warm, not hot, to avoid killing the yeast.
• Instant dry yeast: No need to proof – add it directly to the dry ingredients for convenience.
• All-purpose flour: Use fresh, good-quality flour to get that tender crumb in the dough.
• Granulated sugar: A little sweetness balances the tartness of the strawberries beautifully.
• Salt: Salt is key here to enhance all the sweet and fruity flavors.
• Large egg: Room temperature eggs blend into the dough easily and add richness.
• Unsalted butter (softened): This makes the dough tender and adds buttery flavor.
• Fresh or frozen strawberries: For that fresh fruity filling – I use fresh when in season and frozen otherwise.
• Granulated sugar (for filling): Helps the strawberries cook down into a thick jam-like filling.
• Lemon juice: Just a little to brighten and balance the sweetness of the filling.
• Cream cheese (softened): This is the star in the glaze, giving it that luscious creaminess.
• Unsalted butter (softened for glaze): Adds richness and smooth texture to the glaze.
• Powdered sugar: Sweetens and thickens the glaze into perfection.
• Vanilla extract: Boosts the flavor of the glaze with warm, aromatic notes.
• Strawberry puree (cold): From the filling, this adds not just taste but a pretty pink color to the glaze.

Variations

I love experimenting with this Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe depending on the season or what I have on hand, and you can totally make it yours by trying these fun twists.

• Berry Medley Filling: I once swapped the strawberries for a mix of raspberries, blueberries, and blackberries – it gave the rolls a delightful multi-fruit flavor that my family went crazy for.
• Vegan Version: Replace milk with almond or oat milk, use a flax egg, and swap butter and cream cheese for vegan versions – I’ve done this and honestly, it’s just as good!
• Spiced Up: Add a pinch of nutmeg or cardamom in the dough or filling for an extra layer of cozy flavor I discovered last winter.
• Less Sweet: If you prefer something less sugary, reduce the sugar in the filling by half – it still tastes fantastic.

How to Make Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe

Step 1: Make the Strawberry Filling

Start by placing your fresh or frozen strawberries in a saucepan with lemon juice and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally until the mixture thickens into a jam-like consistency. One trick I learned is to stir gently but consistently so it doesn’t stick or burn. Once done, blend it until smooth with an immersion blender or food processor and cover tightly with plastic wrap. Chill it in the fridge until completely cool – this step is key because it keeps your rolls from getting soggy when you spread the filling.

Step 2: Prepare the Dough

In the bowl of your stand mixer fitted with a dough hook, whisk together the dry ingredients: flour, sugar, salt, and instant dry yeast. I love using instant yeast here because it saves time and you don’t have to proof it first. Add in warm milk, softened butter, and the egg. Knead on medium speed for 5 to 7 minutes until the dough is smooth, elastic, and just starts to pull away from the sides of the bowl. It should be soft but not sticky – if your dough feels too sticky, sprinkle in a bit more flour, a tablespoon at a time.

Step 3: Roll, Spread, and Shape

Flour your workspace lightly and roll the dough out into about a 40 x 30 cm rectangle – mine tends to be a bit uneven, but that’s okay! Spread your chilled strawberry filling evenly, leaving a small border along one long edge. Starting from the opposite long edge, roll the dough into a tight log. Here’s a trick: use a bench scraper or your hands to tuck the dough snugly as you roll to avoid gaps or air bubbles. Slice the log into 12 even strips using a sharp knife or unflavored dental floss for clean cuts.

Step 4: Rise and Bake

Arrange the rolls in a greased baking dish with some space between them to grow. Covered with a cloth, let them rise for 30 minutes to an hour until puffed up nicely. Meanwhile, preheat your oven to 180°C (350°F). Bake the rolls for 20-25 minutes until they’re lightly golden and springy to the touch. Let them cool slightly in the pan – I usually wait about 10-15 minutes, so they set just right for glazing.

Step 5: Make the Cream Cheese Glaze

While the rolls cool, beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and cold strawberry puree until smooth and creamy. I got this tip from a friend who swears by using cold puree—it gives the glaze its lovely color and fresh berry flavor. Adjust the sweetness or thickness by adding more powdered sugar or a splash of milk as needed.

Step 6: Glaze and Serve

Spread the glaze generously over the warm rolls, letting it melt slightly and fill every crevice. I absolutely love how this glaze seeps into the nooks, making each bite gooey and heavenly. Serve immediately and watch everyone gobble these up—fresh, warm, and bursting with flavor!

How to Serve Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe

Garnishes

I love to sprinkle a few fresh strawberry slices or a little chopped toasted pecans on top of the glaze just before serving. Not only does it look beautiful, but the contrast in texture adds that special touch that impresses guests every time.

Side Dishes

Pair these rolls with a simple cup of coffee or a glass of cold milk for breakfast, or try fresh fruit salad on the side for a light, refreshing contrast. When I serve these at brunch, a spinach and feta frittata is my go-to savory partner—it balances all the sweetness so well.

Creative Ways to Present

For special occasions, I like to serve the cinnamon rolls on a tiered cake stand decorated with fresh flowers and berries. Another time, I drizzled extra strawberry glaze over individual mini rolls baked in a muffin tin — they were darling and perfect for portion control at parties!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store unglazed cinnamon rolls tightly covered in the refrigerator for up to 5 days—it keeps them fresher longer. Glazed rolls are best kept at room temperature for a day or two, but the glaze can get a little soft if refrigerated.

Freezing

I’ve frozen both unbaked rolls (after shaping) and baked unglazed rolls with great results. Just wrap them tightly in plastic and foil before freezing for up to 3 months. When ready, thaw overnight in the fridge (unbaked rolls rise while thawing if covered), bake or warm up, and glaze freshly for best flavor.

Reheating

To reheat, I pop the rolls in a warm oven at 150°C (300°F) for about 10 minutes or until warmed through without drying them out. You can also microwave them briefly—but keep an eye on them since they can dry out or get gummy fast. Warmed rolls with fresh glaze taste like they’ve just come out of the oven!

FAQs

Final Thoughts

I honestly can’t recommend this Strawberry Cinnamon Rolls with Cream Cheese Glaze Recipe enough. It’s the perfect blend of traditional comfort and fresh berry brightness, and it’s become a favorite in my house for special breakfasts and casual weekends alike. I remember the first time I made these—the glaze melting over warm rolls was pure magic, and since then, I’ve been tweaking and perfecting the recipe just for you. Give it a try; I promise it’s worth every bite and all the smiles it’ll bring!

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