Strawberry Cinnamon Rolls Recipe (video)

strawberry cinnamon rolls with glaze

If you’ve enjoyed my famous and highly-rated cinnamon rolls, you’ll love this new strawberry version of my classic recipe. These strawberry cinnamon rolls are stuffed full of fresh strawberries, then smothered in a creamy cream cheese icing. I absolutely love the fruity flavor of the strawberry combined with the warming spices and creamy frosting. And the aroma of these baking in the oven is simply mouthwatering! These fruit cinnamon rolls are perfect for a weekend breakfast or brunch!

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How to Make Strawberry Cinnamon Rolls!

These incredible berry rolls are all about the strawberry flavor! First, I prepare the soft yeast dough, then roll it out and fill with my classic cinnamon sugar filling. To add the strawberry flavor, I add a ton of diced fresh strawberries directly into the filling! Make sure to sprinkle the diced berries with a bit of flour to keep the juices from running too much as the cinnamon rolls bake. Want even more strawberry flavor? Try spreading about 1/2 cup of strawberry preserves onto the dough along with the butter, before adding the cinnamon sugar. You’ll have even more fruity flavor!

Make Them Ahead of Time

I love that these strawberry cinnamon rolls can be made ahead of time! I almost always will assemble my rolls the evening or day before. Just arrange the rolls in your baking dish, allow the shaped rolls to proof for 15 minutes, then wrap the pan with plastic and place into the refrigerator until you’re ready to bake! Bake at the same temperature and for the same amount of time. And don’t forget to add the cream at the 10 minute baking mark! It’s what makes these cinnamon rolls very moist and tender.

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Strawberry Cinnamon Rolls video recipe

Strawberry Cinnamon Rolls Recipe (video)

1 hr 30 mins prep + 30 mins cook + 1 hr 30 mins Proofing Time
12 servings
The best strawberry cinnamon rolls with extra fluffy dough, fresh strawberries and an easy cream cheese icing!

Ingredients 

For Yeast Dough:

  • 1 cup warm milk
  • 2 1/2 teaspoons dry yeast
  • 1/2 cup white granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup butter, melted
  • 1 teaspoon salt
  • 4 cups all-purpose flour

For Filling:

  • 1 cup brown sugar
  • 2 1/2 tablespoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup butter, softened or melted
  • 3 cups chopped strawberries
  • 3 to 4 tablespoons flour
  • 3/4 cup heavy cream, or half-and-half

For Icing:

  • 8 ounces cream cheese, softened at room temperature
  • 1/4 cup heavy cream
  • 1 1/2 cups confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions

  • Prepare the yeast dough first. Combine the warm milk and sugar in a large bowl, then sprinkle the dry yeast over the top. Allow the yeast to proof for about 5 minutes then whisk until smooth. Add the melted butter, eggs, salt and whisk again. Begin adding the flour, whisking at first, then switch over to a spatula.
  • Once the dough comes together, turn it out onto a well floured work surface. Knead the dough for a few minutes until it’s smooth and elastic. The dough should be soft and slightly sticky. Place the dough into a large bowl, cover with a clean towel and set into a warm corner of your kitchen to proof until doubled in size, about 1 hour.
  • After dough has proofed, turn it out onto a floured work surface. Using a floured rolling pin, roll the dough out into a large rectangle, about 13×20-inches (33×50-cm). Spread the 1/3 cup melted or softened butter, making sure to spread to every edge. In a small bowl, combine the brown sugar, cinnamon and nutmeg. Sprinkle the mixture over the butter, making sure to spread to every edge.
  • Top with chopped strawberries. Sprinkle the strawberries with a few tablespoons of flour. Starting at one edge, gently roll the dough into a log, ending with the seam facing down. Using a sharp knife, divide the log into 12 equal pieces.
  • Spray a glass baking dish with non-stick baking spray. Transfer the rolls into the pan. Cover the pan with a towel and allow the rolls to proof again for about 30 to 45 minutes. Meanwhile, preheat oven to 350F/177C.
  • Bake proofed rolls in preheated oven for 10 minutes. At the 10 minute mark, remove the rolls and pour over the 3/4 cup heavy cream. Return the rolls to the oven and continue baking until the rolls are golden brown, about 20 to 25 minutes.
  • Meanwhile, prepare the icing. Whisk together the softened cream cheese, cream, sugar, vanilla and salt until smooth. For a thinner icing, add more heavy cream. Spread icing over hot cinnamon rolls.

Nutrition

Calories: 590kcal | Carbohydrates: 82g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 379mg | Potassium: 239mg | Fiber: 3g | Sugar: 44g | Vitamin A: 942IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 3mg