At Cambrea Bakes, our passion for strawberry recipes runs deep! We’ve delighted in creations ranging from strawberry shortcake cookies to unique strawberry-filled matcha cinnamon rolls, and now we’re thrilled to introduce these absolutely divine strawberry cinnamon rolls to our collection. Each bite promises a burst of fresh strawberry goodness.

This innovative and fresh spin on classic cinnamon rolls is perfectly suited for a leisurely weekend breakfast or an impressive brunch spread, especially when fresh strawberries are in season during spring or summer. These strawberry rolls are a symphony of textures and flavors: wonderfully sweet, incredibly gooey, and so soft they practically melt in your mouth, maintaining their delightful tenderness for days. They are generously filled with a rich, homemade fresh strawberry jam and beautifully finished with a bright, tangy strawberry cream cheese icing that perfectly balances the sweetness.

Table of Contents

**Strawberries:** You have the flexibility to use either frozen or fresh strawberries for the delicious filling. While fresh berries are wonderful in season, we often prefer frozen because they are conveniently available year-round and typically yield a consistent, rich flavor. Just like in our strawberry-filled cake, using frozen berries can sometimes contribute to a more intense fruit flavor once cooked down.

**Yeast:** This recipe has been tested successfully with both active dry and instant yeast, so feel free to use whichever you have on hand. If you desire a slightly more pronounced “yeasty” flavor in your dough, instant yeast tends to contribute more directly to that characteristic. Always ensure your yeast is fresh for optimal rising!

**Milk:** For the best possible structure, richness, and tenderness in your rolls, whole milk or 2% milk is highly recommended. The fat content in these types of milk contributes significantly to the dough’s overall texture. We also rely on whole milk in recipes like our popular apple pie rolls for its consistent results.

**All-Purpose Flour:** While all-purpose flour delivers excellent results for these rolls, you can also substitute bread flour if that’s what you have. Bread flour has a higher protein content, which can result in a slightly chewier roll, but still delicious. Always remember to measure your flour accurately, preferably using a kitchen scale, to avoid a dense or dry dough.

**Unsalted Butter:** Using unsalted butter allows you to control the total salt content in the recipe. Ensure it’s softened to room temperature for the dough and glaze – this is crucial for proper incorporation and a smooth texture. For the filling, melted butter ensures it spreads easily.

**Cream Cheese:** For the best, most decadent cream cheese icing, opt for full-fat cream cheese. Make sure it’s softened to room temperature to ensure a silky-smooth, lump-free glaze.

STEP ONE: Prepare the homemade strawberry filling. In a small saucepan, combine your chosen strawberries (fresh or frozen), a splash of lemon juice for brightness, and rich brown sugar. Cook this mixture over medium heat, stirring occasionally. As the berries soften, gently mash them with a potato masher or the back of a wooden spoon to create a jam-like consistency. Once it starts to thicken, whisk together water and cornstarch to create a slurry, then stir this into the strawberry mixture. Continue cooking and stirring frequently until the filling becomes very thick and paste-like. This thick consistency is key to preventing a watery filling that might leak out of your rolls during baking. Transfer this delicious strawberry jam to a bowl and chill it in the fridge until it’s time to assemble your rolls.

STEP TWO: Craft the tangzhong. The tangzhong method is a game-changer for soft, moist rolls. In a separate small saucepan, whisk together cold water and all-purpose flour until smooth. Cook this mixture over medium heat, whisking constantly for about 4-5 minutes. You’ll notice it gradually thickens and transforms into a translucent, paste-like slurry. Immediately scrape the tangzhong into a clean bowl and set it aside to cool slightly before incorporating it into your dough. This paste is what locks in extra moisture, contributing to the rolls’ incredible tenderness and prolonged freshness.

STEP THREE: Combine the dry ingredients. In the bowl of your stand mixer, equipped with the dough hook attachment, gently whisk together the all-purpose flour, fine sea salt, active dry or instant yeast, and granulated sugar until they are thoroughly combined. This ensures an even distribution of leavening and seasoning throughout your dough.

STEP FOUR: Incorporate the wet ingredients. Add the room-temperature egg, whole milk, and the prepared tangzhong paste to the dry ingredient mixture in the stand mixer bowl. Begin kneading on low speed. The dough will start to come together, forming a shaggy, somewhat crumbly ball. Continue mixing for about 2 minutes until it looks uniformly moist.

STEP FIVE: Mix in the softened butter. With the mixer still running on a low speed, gradually add the softened unsalted butter, one tablespoon at a time. It’s crucial to allow each piece of butter to fully incorporate into the dough before adding the next. This slow incorporation creates a rich, tender dough. The process should take a few minutes, resulting in a slightly sticky but cohesive dough.

STEP SIX: Knead the dough to perfection and proof. Once all the butter is incorporated, increase the mixer speed to medium-low and continue kneading the dough for an additional 8-10 minutes. You’re looking for a dough that transforms from shaggy to smooth, elastic, and pulls away cleanly from the sides of the bowl. To test for readiness, perform the “windowpane test”: pinch off a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, it’s perfectly kneaded. With lightly buttered hands, carefully remove the dough from the bowl and gently pull the sides down into the bottom center to form a smooth, round ball. Place this seam-side down into a large, lightly buttered bowl. Cover the bowl tightly with plastic wrap and let it rest in a warm place for about 30 minutes. This initial rest allows the gluten to relax and the yeast to begin its work.

STEP SEVEN: Roll out the dough. Lightly flour a clean work surface and transfer your rested dough to it. Using a rolling pin, gently and evenly roll the dough out into a large 15×21-inch rectangle. Position the dough so that the longest side (21 inches) is closest to you. Aim for an even thickness across the entire surface to ensure uniform rolls.

STEP EIGHT: Spread the delicious fillings. First, in a separate bowl, combine softened butter, light brown sugar, and ground cinnamon for the classic cinnamon sugar layer. Dollop this mixture evenly over the rolled-out dough, then use an offset spatula to spread it smoothly to the edges, leaving a small 1/2-inch border clean at the top long edge. Next, take your chilled strawberry jam (remember to reserve 1-2 tablespoons for the glaze!) and spread it over the cinnamon sugar layer in the same manner. This dual-filling approach gives you the best of both worlds!

STEP NINE: Cut, roll, and proof for the second time. Starting from the long edge closest to you, carefully roll the dough into a tight log. Once rolled, use a sharp pizza cutter or a piece of unflavored dental floss to cut the log into 12 even strips, each approximately 1 ¾ inches wide. Gently roll each strip away from you, creating a beautiful spiral. Carefully transfer these perfectly formed rolls to a 9×13 baking tray that has been lined with parchment paper. Ensure they are spaced somewhat evenly. Cover the baking tray loosely with plastic wrap and set it aside in a warm spot to rise for 1-2 hours, or until the dough has visibly doubled in size. This final proof is critical for light and airy rolls.

STEP TEN: Bake the rolls to golden perfection! Once your rolls have beautifully doubled in size, preheat your oven to 325°F (162°C). Bake the rolls for 30-40 minutes, or until the tops are a light golden brown and the internal temperature of the center rolls reaches 185°F (85°C) using an instant-read thermometer. This internal temperature ensures they are cooked through but still wonderfully moist. Remove the pan from the oven and allow the rolls to cool slightly on a wire rack while you prepare the irresistible glaze.

STEP ELEVEN: Prepare the vibrant strawberry cream cheese glaze. In a medium-sized bowl, combine the softened cream cheese, room-temperature unsalted butter, and powdered sugar. Whisk these ingredients together until the mixture is smooth, creamy, and lump-free. Then, whisk in the whole milk, your reserved strawberry filling (this is where that extra touch of strawberry flavor comes in!), and the optional pure strawberry extract. Adjust the consistency with a tiny bit more milk or powdered sugar if needed, aiming for a smooth, pourable glaze.

STEP TWELVE: Glaze and enjoy! Generously spread the freshly made strawberry cream cheese glaze over the tops of your warm (but not hot!) cinnamon rolls. The warmth of the rolls will allow the glaze to melt slightly, cascading into all the nooks and crannies. Serve immediately and prepare for a chorus of compliments!

Storage: To keep any leftover rolls fresh, store them in an airtight container at room temperature for up to 3-4 days. Alternatively, you can keep them right in their baking pan and cover the top tightly with several layers of plastic wrap to prevent them from drying out. While refrigeration is possible, it can sometimes make the dough a bit firmer, so room temperature storage is often preferred for maintaining softness for a few days.

Reheating: To bring your rolls back to their warm, gooey glory, you have a few options. Reheat them in a 300°F (150°C) oven for 10-15 minutes, or until they are warmed through and the icing is slightly melty. For a quicker option, a microwave can work wonders: heat individual rolls for 15-20 seconds until soft and warm. Be careful not to overheat, as this can dry them out.

Make Ahead: This recipe is perfect for preparing in advance! You can assemble the rolls the day before you plan to bake them. After placing the cut rolls in the baking pan, instead of letting them proof at room temperature, cover the top tightly with plastic wrap and transfer them to the fridge overnight (for up to 12-18 hours). The next morning, pull the rolls out of the fridge and let them come to room temperature and complete their final rise for a few hours before baking. This cold proof often results in an even more flavorful dough!

Freezing: Yes, you can freeze these delicious cinnamon rolls! You have two main options:

1. **Freeze Before Final Proof:** After rolling and cutting the rolls, arrange them in your baking pan (or individual foil pans). Cover them very tightly with plastic wrap, then a layer of aluminum foil. Freeze for up to 1 month. When ready to bake, transfer them to the fridge overnight to thaw, then let them come to room temperature and proof until doubled in size before baking as usual.
2. **Freeze After Baking:** Allow fully baked and cooled rolls (with or without icing) to cool completely. Wrap individual rolls or the entire pan tightly in plastic wrap and then foil. Freeze for up to 1 month. To reheat, thaw overnight in the fridge, then warm in a 300°F (150°C) oven until heated through.

Absolutely! This is a fantastic way to break up the baking process and achieve a deeper flavor. After the initial kneading (Step 6), transfer the dough to a greased bowl, cover the top tightly with plastic wrap or a lid, and refrigerate overnight (up to 12-18 hours). The next day, pull the dough out, allow it to come to room temperature, and then proceed with rolling, filling, cutting, and the final rise. Be patient, as the final rise might take a few hours after being refrigerated.

Technically, yes, you can bake them. However, they will likely turn out very dense, tough, and not nearly as enjoyable as rolls that have proofed correctly. The yeast is essential for creating the light, airy texture characteristic of good cinnamon rolls. If your dough didn’t rise, it’s usually due to inactive yeast, too hot or too cold liquid, or an issue with the recipe’s balance.

The most common culprit for tough rolls is using too much flour, which creates a dense, dry dough. This often happens when measuring flour by volume (cups) rather than by weight (grams). Over-kneading can also sometimes contribute to toughness, but more often it’s too much flour. Ensure you measure accurately, ideally with a kitchen scale.

Rolls that lack that delightful gooey center and appear dry are typically caused by overbaking. Keep a close eye on them during the last few minutes of baking. Remember, they should be a light golden brown on top, and an instant-read thermometer should read 185°F (85°C) in the center. Pull them out right at that point!

Yes, you can certainly bake these rolls the day before! Allow them to cool completely, then store them covered at room temperature. When you’re ready to serve, reheat them in a 300°F (150°C) oven for about 10-15 minutes, or until thoroughly warmed. You can then add the fresh glaze before serving.

While we highly recommend the homemade filling for its fresh flavor and control over consistency, you can certainly use a good quality store-bought strawberry jam or preserves in a pinch. Just ensure it’s a thick variety, or gently reduce it on the stovetop for a few minutes to thicken it further before spreading. You might also want to add a tiny bit of lemon juice to store-bought jam to brighten its flavor.

Yes, you can! You’ll need to knead the dough by hand, which takes more time and effort, typically around 15-20 minutes, until the dough is smooth and elastic. It’s a great arm workout! Just follow the same ingredient additions and look for the same smooth, elastic texture.

If your dough feels excessively sticky, you can add a very small amount (1 tablespoon at a time) of flour while kneading until it becomes manageable. However, it’s normal for enriched doughs like this to be slightly sticky, especially after incorporating the butter. Avoid adding too much flour, as this can make the rolls tough.

More Delicious Cinnamon Roll Recipes

If you’re a fan of these delightful strawberry cinnamon rolls, you’ll love exploring our other creative and equally delicious variations:

• Blueberry Sweet Rolls: A burst of juicy blueberries in every bite.
• Cookies and Cream Cinnamon Rolls: Indulge in the rich flavors of cookies and cream swirled into a soft roll.
• Cinnamon Bun Muffins: All the flavor of cinnamon rolls in a convenient muffin form.
• Coffee Rolls: A perfect treat for coffee lovers, with a delightful coffee-infused glaze.
• Lemon Curd Rolls: Brighten your day with zesty lemon curd filling and glaze.
• Cookie Dough Cinnamon Rolls: The ultimate indulgence for those who love cookie dough.