These Strawberry Cinnamon Rolls are the ultimate treat for any occasion, offering the perfect balance of sweet, tangy, and cinnamon goodness. The dough is incredibly soft and fluffy, thanks to the addition of tangzhong, which ensures each roll is irresistibly tender. With a fresh strawberry filling that brings a burst of fruity flavor, and a tangy cream cheese glaze to top it off, these rolls are truly a breakfast, brunch, or dessert favorite. Whether you’re treating yourself or impressing guests, these strawberry cinnamon rolls are sure to steal the show.

Strawberry Cinnamon Rolls

Ingredients

For the Strawberry Filling:

3 cups frozen or fresh strawberries
3 tbsp brown sugar, packed
2 tsp lemon juice
1 tbsp + 1 tsp cornstarch
2 tbsp water

For the Tangzhong:

¼ cup all-purpose flour
¾ cup water

For the Dough:

3 ½ cups all-purpose flour (see notes for measuring)
⅓ cup granulated sugar
2 tsp instant yeast
¾ tsp fine sea salt
½ cup whole milk, room temperature
1 large egg, room temperature
1 tsp vanilla extract
Tangzhong (from recipe above)
4 tbsp unsalted butter, softened

For the Glaze:

1 ounce cream cheese, room temperature
4 tbsp unsalted butter, room temperature
1 cup powdered sugar
1–2 tbsp reserved strawberry filling
1 tbsp whole milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Strawberry Filling: In a saucepan, combine strawberries, brown sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juice and soften. In a small bowl, whisk together cornstarch and water to make a slurry. Add the cornstarch mixture to the strawberries and stir until thickened. Remove from heat and let cool.
Make the Tangzhong: In a small saucepan, whisk together flour and water. Heat over medium-low heat, whisking constantly, until the mixture thickens and forms a paste. Remove from heat and let cool.
Make the Dough: In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk, egg, vanilla, and cooled tangzhong. Mix until the dough starts to come together. Knead in softened butter and continue kneading the dough for about 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place for 1–2 hours, or until doubled in size.
Assemble the Rolls: Punch down the dough and roll it out on a floured surface into a rectangle (about 12×18 inches). Spread the cooled strawberry filling evenly over the dough, leaving a small border around the edges. Starting from one edge, roll the dough tightly into a log. Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish. Cover and let the rolls rise for another 30–45 minutes until puffy.
Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown on top.
Make the Glaze: In a medium bowl, beat together cream cheese and butter until smooth. Add powdered sugar, reserved strawberry filling, and milk. Continue to beat until the glaze is smooth and pourable.
Finish the Rolls: Once the rolls are baked, drizzle the glaze generously over the warm rolls. Serve immediately or store in an airtight container for up to 3 days.

Servings and Timing

Servings: 12 rolls
Prep Time: 1 hour 30 minutes (including resting times)
Cook Time: 25 minutes
Total Time: 2 hours

Variations

Berry Mix: Swap the strawberries for other berries like raspberries, blackberries, or blueberries for a mixed berry version.
Cream Cheese Filling: Add a layer of sweetened cream cheese between the dough and strawberry filling for an extra creamy texture.
Vegan Version: Replace the butter and milk with vegan alternatives like plant-based butter and almond milk, and use a flax egg instead of a regular egg.
Cinnamon Twist: Add a sprinkle of cinnamon to the strawberry filling for an added hint of spice.

Storage/Reheating

Storage: Store the leftover rolls in an airtight container at room temperature for up to 3 days.
Reheating: To enjoy them warm again, microwave for 10-15 seconds or reheat in the oven at 350°F (175°C) for 5-10 minutes.

FAQs

1. Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries work perfectly in this recipe. Just chop them up before cooking with the sugar and lemon juice.

2. Can I make the dough in advance?

Yes, you can make the dough ahead of time and refrigerate it after the first rise. Let it sit in the fridge for up to 12 hours, then continue with the assembly steps as directed.

3. What is tangzhong, and why is it used in the dough?

Tangzhong is a flour-water paste that helps make the dough extra soft and tender. It traps moisture, resulting in a lighter and fluffier texture for the rolls.

4. Can I freeze the rolls before baking?

Yes, you can freeze the assembled rolls before baking. Place them in the baking dish and freeze until firm, then cover tightly with plastic wrap and store in a freezer-safe bag for up to 2 months. Bake from frozen, adding about 5-10 extra minutes to the baking time.

5. Can I use regular butter instead of unsalted butter?

Yes, you can use salted butter instead of unsalted butter, but reduce or omit the added salt in the recipe to avoid the rolls becoming too salty.

6. Can I substitute the cream cheese glaze with something else?

If you prefer a different glaze, you can use a simple powdered sugar glaze with a little vanilla extract and milk for a sweeter alternative.

7. Can I make these rolls without the glaze?

Yes, you can skip the glaze if you prefer. The strawberry filling itself adds enough sweetness, or you can enjoy them plain.

8. How can I tell when the rolls are done baking?

The rolls are done when they are golden brown on top and have a soft, fluffy texture when lightly pressed. You can also check the internal temperature, which should be about 190°F (88°C).

9. Can I make these rolls gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for the best results.

10. How long will these rolls stay fresh?

These strawberry cinnamon rolls are best enjoyed within 3 days, but they can be stored in an airtight container for that time. If needed, you can also freeze them for later enjoyment.

Conclusion

Strawberry Cinnamon Rolls are the perfect combination of soft, fluffy dough, fresh strawberry filling, and a luscious cream cheese glaze. With the added magic of tangzhong in the dough, these rolls are incredibly tender and melt in your mouth. Whether you’re serving them for breakfast, brunch, or dessert, they’re guaranteed to be a crowd-pleaser. Enjoy them fresh from the oven or reheated, either way, you’re in for a delightful treat!