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This image shows a dish of freshly baked Strawberry Cinnamon Rolls, topped with a rich cream cheese frosting and garnished with sliced strawberries for a delicious finishing touch.

Strawberry Cinnamon Rolls Recipe

These strawberry cinnamon rolls are a delightful twist on the classic, featuring soft, fluffy dough filled with sweet strawberry compote and a hint of cinnamon. Baked until golden and slathered in a luscious strawberry cream cheese frosting, they’re perfect for breakfast, brunch, or a sweet treat anytime.
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Prep Time 25 minutes
Cook Time 25 minutes
Additional Time: 45 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 290 kcal

Equipment

  • Small saucepan
  • Large mixing bowl
  • Wooden spoon
  • Rolling pin
  • 9x13-inch baking dish
  • Electric mixer

Ingredients
  

Frosting:

  • 2 tbsp softened butter
  • Heavy cream or milk as needed to thin icing
  • 2 tbsp strawberry compote
  • 4 oz cream cheese
  • 1½ cups powdered sugar

Filling

  • ½ tsp cinnamon
  • ½ tsp batch of Strawberry Compote

Dough

  • 3¼ cups all-purpose flour
  • Zest of 1 lemon
  • ¾ cup milk
  • ½ cup butter
  • ¼ cup white sugar
  • 1 oz package instant yeast

Instructions
 

  • Heat the milk in a saucepan until it begins to bubble, then remove from heat.
    This image shows milk being heated in a small saucepan, a crucial step in preparing the soft and fluffy dough for Strawberry Cinnamon Rolls.
  • Stir in butter until melted and let the mixture cool to lukewarm.
    This image shows butter melting into warm milk, ensuring a smooth and well-incorporated mixture for the cinnamon roll dough.
  • In a large mixing bowl, whisk together 2 1/4 cups flour, yeast, sugar, salt, and lemon zest.
    This image shows a mixing bowl filled with dry ingredients—flour, sugar, salt, and yeast—being whisked together for an even dough consistency.
  • Add the egg and lukewarm milk mixture, stirring with a wooden spoon.
    This image shows an egg and warm milk mixture being poured into the bowl of dry ingredients, beginning the process of forming the cinnamon roll dough.
  • Gradually add the remaining flour, 1/2 cup at a time, stirring well after each addition until the dough comes together.
    This image shows flour being added gradually into the mixing bowl, ensuring a smooth and elastic dough for the cinnamon rolls.
  • Transfer the dough to a lightly floured surface and knead until smooth, about five minutes, or use a stand mixer with a dough hook.
    This image shows hands kneading the dough on a floured surface, developing the gluten for a soft and chewy texture.
  • Cover with a damp cloth and let it rest for 10 minutes.
    This image shows the cinnamon roll dough resting in a greased bowl, covered with a towel, allowing it to rise and double in size.
  • Roll out the dough into a 12x9-inch rectangle on a floured surface, using a 9x13-inch baking dish as a guide.
  • Spread strawberry compote evenly over the dough, extending to the edges.
    This image shows a spoon spreading a thick layer of sweet strawberry compote over the rolled-out dough, adding a fruity twist to the cinnamon rolls.
  • Sprinkle cinnamon on top if desired.
  • Slice the dough into 12 strips, roll them up, and place them in a baking pan.
    This image shows dough being carefully rolled into a log and sliced into evenly sized rolls, ready for baking.
  • Cover and let the rolls rise in a warm place until doubled in size, about 45 minutes.
    This image shows cinnamon rolls resting in the baking dish, puffing up as they rise before being placed in the oven.
  • Meanwhile, preheat the oven to 350°F (190°C).
  • Bake the rolls for 23-25 minutes until golden brown, then let them cool for 10 minutes before adding fresh strawberry slices and spreading with frosting.
    This image shows freshly baked cinnamon rolls with a perfectly golden brown crust, ready to be frosted.
  • To make the frosting, beat softened butter and cream cheese until smooth using an electric mixer.
    This image shows softened butter, cream cheese, and powdered sugar being whisked together into a smooth and creamy frosting.
  • Mix in strawberry compote, then gradually add powdered sugar, 1/2 cup at a time, beating until creamy.
  • Adjust consistency with heavy cream or milk as needed.
  • Serve warm.
    This image shows a spatula spreading rich cream cheese frosting over warm cinnamon rolls, melting slightly for a deliciously gooey topping.

Notes

  • For extra flavor, mix a teaspoon of vanilla extract into the dough.
  • If using frozen strawberries for the compote, thaw and drain excess liquid before spreading.
  • Let the rolls cool slightly before frosting to prevent melting.