Strawberry Cinnamon Rolls
These Strawberry Cinnamon Rolls are my go-to treat when I want something soft, sweet, and a little extra. That strawberry frosting melts right into every swirl. With jammy berries, rich caramel, and pillowy dough, they never last long.
Ingredients
For the Milk Dough:
- 3 cups all-purpose flour
- 1 egg
- 1 cup warm milk about 115°F
- 2 teaspoons active dry yeast
- ½ teaspoon kosher salt
- 2 tablespoons honey or granulated sugar
For the Filling:
- ½ cup soft butter
- 2 teaspoons cinnamon
- 1 cup strawberry jam
- ½ cup fresh strawberries diced
For the Bottom of the Pan:
- ¾ cup brown sugar
- ½ cup melted butter
For the Strawberry Frosting:
- 4 ounces soft cream cheese
- ½ cup soft butter
- 1 ounce freeze-dried strawberries
- 3 cups powdered sugar
- 2-3 tablespoons heavy cream
- pinch salt
Instructions
- Make the Dough: In a bread machine (dough setting), stand mixer, or by hand, combine flour, egg, warm milk, yeast, salt, and honey or sugar. Mix until a soft, supple dough forms. It should be smooth, not lumpy.
- First Proof: Cover and let the dough rise for about 1 hour or until doubled in size. Punch it down to release the air.
- Roll Out: On a lightly floured surface, roll the dough into a large 16x9-inch rectangle.
- Preheat Oven: Set your oven to 350°F. Line a 9x13 baking dish with parchment paper.
- Assemble Filling: Spread the soft butter evenly over the dough. Then layer the strawberry jam, followed by the cinnamon, and finally sprinkle the diced strawberries evenly over the surface.
- Shape & Slice: Roll the dough tightly away from you, ending seam side down. Slice the log into 9 even rolls.
- Caramel Base: Sprinkle brown sugar over the base of your parchment-lined baking dish. Pour melted butter evenly over the top.
- Second Proof: Arrange the rolls in 3 rows of 3 in the pan. Let them rise again for 20–30 minutes until slightly puffy.
- Bake: Bake for about 30 minutes, or until the rolls are golden and the centers are cooked through.
- Make the Frosting: While the rolls bake, beat together cream cheese, butter, freeze-dried strawberries, and powdered sugar until smooth. Add heavy cream, a little at a time, until desired consistency is reached. Add a pinch of salt to balance the sweetness.
- Serve: Spread the strawberry buttercream generously over the warm rolls. Enjoy immediately with cold milk or a celebratory glass of champagne!
Notes
- Use room temperature butter for the filling so it spreads easily over the dough without tearing it. Cold butter can clump and make rolling tricky.
- If your dough feels sticky after mixing, add a tablespoon of flour at a time during kneading until it’s smooth and supple. Just be careful not to add too much.
- When adding fresh strawberries, pat them dry with a paper towel first. Too much moisture can make the filling watery and harder to roll.
- For perfect caramel bottoms, make sure the brown sugar is evenly sprinkled and the melted butter is poured across the entire base of the pan.
- Freeze-dried strawberries add bold berry flavor and natural color to the frosting without adding extra liquid. If you can’t find them, powdered freeze-dried strawberries work well too.
- These rolls are best served warm. If you're making them ahead, reheat them gently in the oven or microwave before frosting and serving.