If you love homemade cinnamon rolls and are looking for a spring-y twist, look no further than these beautiful and delicious  Strawberry Cinnamon Rolls. They are full of juicy strawberries, a sprinkle of cinnamon, and a creamy strawberry icing. They are beautifully pink and festive and would be great for a special breakfast, brunch, or even Valentine’s Day, Mother’s Day or Easter.

If you happened to make my Strawberry Compote recipe during strawberry season and have jars of compote in the freezer- this recipe would be the perfect use for it!

What you need for Strawberry Rolls:

• Whole Milk
• Active dry yeast
• Sugar
• Melted butter
• Lemon zest
• Egg
• All purpose flour
• Salt
• Fresh strawberries
• Corn starch
• Lemon juice
• Sugar
• Cinnamon 
• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar

Supplies needed:

• Rolling pin
• Serrated Knife or pizza cutter
• Large bowl
• Baking pan
• Rubber spatula                                                                                                          
• Whisk

Making the Dough:

Heat milk and the butter in a small saucepan. In a large mixing bowl or the bowl of a stand mixer add the flour, yeast, lemon zest, and then the warm milk mixture. Mix by hand with the dough hook attachment or an electric mixer and add the remaining flour as needed until a scraggly dough is formed.

Turn dough onto a lightly floured surface and knead until a smooth and soft dough has formed. Cover dough with saran wrap or a damp cloth while the dough rests. Roll dough out into a 9×12 inch rectangle, slather the top of the dough with strawberry filling, sprinkle with cinnamon if using. Use a knife or pizza cutter to slice the dough into 12 equal strips. Roll each of the rolls up and place into the pan. 

Let the dough rise in a warm spot for 45 minutes or until doubled.

Bake in your preheated oven at 350F for 25 minutes or until golden brown. Add some fresh strawberries if desired.

Making the Strawberry Cream Cheese Frosting:

1. In a small bowl, beat together cream cheese and butter until smooth.
2. Gradually add powdered sugar, strawberry jam, lemon zest, and heavy cream (if needed) until creamy and well combined.

Serving:

1. Once the rolls are baked and slightly cooled, spread the strawberry cream cheese icing on top using an offset spatula. Swirl any leftover strawberry compote into the frosting if desired. 
2. Serve the rolls warm or room temperature. 

How to make in advance:

Prepare your sweet rolls and place them in the pan. Wrap the pan tightly with plastic wrap. Place in the fridge overnight, then the next morning let them have their second rise on the counter. After the rolls have doubled, bake according to the recipe. 

Can I use store bought jam instead of homemade Strawberry Compote?

Yes- a good quality strawberry jam would work just fine. I’d add fresh strawberry slices into the baked rolls for an extra touch. 

Can I use Bread Flour?

Yes! I have made these with bread flour before and it works well.

Storing leftover rolls:

Store rolls in an airtight container in the fridge for 3-4 days. 

Looking for a great recipe for Classic Cinnamon Rolls? These 90 Minute Brown Butter Cinnamon Rolls are the best!

More amazing Strawberry Recipes HERE

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Strawberry Cinnamon Rolls

Yield: 12 rolls

Prep Time: 25 minutes

Cook Time: 25 minutes

Additional Time: 45 minutes

Total Time: 1 hour 35 minutes

Soft and fluffy rolls filled with fresh strawberry jam.

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Ingredients

Dough:

• 3/4 cup milk
• 1/2 cup butter (1 stick, or 4 oz.)
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
• 1/4 cup white sugar
• Zest of 1 lemon
• 1/2 teaspoon salt
• 1 egg

Filling:

• 1/2 a batch of Strawberry Compote
• 1/2 teaspoon of cinnamon (optional, see note below.)

Frosting:

• 2 tablespoons softened butter
• 4 oz cream cheese
• 2 tablespoons strawberry compote
• 1 1/2- 2 cups of powdered sugar (depending on how sweet you like it.)
• Heavy cream or milk as needed to thin icing.

Instructions

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar, salt, and lemon zest. Whisk together. Add egg and the milk mixture. stir with a wooden spoon. Add the remaining flour, 1/2 cup at a time, using spoon to stir well after each addition.
3. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
4. Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
5. On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.)
6. Spread strawberry compote all over the dough- all the way to the edges. Sprinkle cinnamon on top of compote if using.
7. Using a pizza cutter or knife, slice dough into 12 equal strips. Roll them up one at a time and place them into the baking pan.
8. Cover and let the rolls rise in a warm place until doubled, about 45 minutes. Preheat oven to 350 degrees F (190 degrees C).
9. Bake in the preheated oven for 23-25 minutes, or until golden. Let cool for about 10 minutes and then add some fresh strawberry slices if desired and slather them with frosting. (directions below) Serve warm.
10. To make the frosting:
    Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the compote and and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable. Add heavy cream or milk as needed.
    

Notes

*If you'd like to add cinnamon to the filling, gently sprinkle 1/2 teaspoon over the compote. It adds some warmth to the flavor profile and smells great, but is optional.

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