Description

Delight in these luscious Strawberry Cinnamon Rolls, featuring a soft and fluffy dough enriched with tangzhong, filled with a sweet cinnamon brown sugar mixture and vibrant strawberry jam. Baked to golden perfection and topped with a creamy strawberry-infused frosting, this recipe transforms traditional cinnamon rolls into a summery berry treat perfect for breakfast or dessert.

Ingredients

Scale

Strawberry Filling

2 cups frozen or fresh strawberries
2 tablespoons brown sugar (packed)
1 teaspoon lemon juice
2 teaspoons cornstarch
1 tablespoon water
2 teaspoons pure strawberry extract (optional)

Dough and Dough Ingredients

3 2/3 cups bread flour (divided)
1/3 cup granulated sugar
2 teaspoons instant yeast
1 teaspoon fine sea salt
1/3 cup whole milk (room temperature)
1/3 cup heavy cream (room temperature)
1 large egg (room temperature)
1 teaspoon vanilla extract
1/4 cup bread flour (for tangzhong)
3/4 cup water (for tangzhong)
1/2 cup unsalted butter (room temperature)
6 tablespoons unsalted butter (softened, for kneading)

Filling Mixture

2/3 cup light brown sugar (packed)
1 teaspoon ground cinnamon
4 tablespoons unsalted butter (room temperature)

Frosting

1 ounce cream cheese (room temperature)
4 tablespoons unsalted butter (room temperature)
1 cup powdered sugar
1–2 tablespoons reserved strawberry filling
1 tablespoon whole milk
1 teaspoon pure strawberry extract (optional)

Instructions

Make the Strawberry Filling: In a medium saucepan over medium-high heat, combine strawberries, brown sugar, and lemon juice. Stir occasionally, mashing the berries with a potato masher or wooden spoon. Once the mixture begins to thicken, mix cornstarch with water to form a slurry, then stir into the strawberry mixture. Continue cooking and stirring until the filling is very thick and paste-like, about 2-4 minutes more. Stir in strawberry extract if using, transfer to a bowl, and let cool.
Make the Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat while whisking constantly for 4-5 minutes, until the mixture forms a thick paste. Remove from heat and let it cool to room temperature.
Prepare the Dough: In a stand mixer bowl, mix 3 2/3 cups bread flour, granulated sugar, instant yeast, and salt. Add the cooled tangzhong, cream, milk, egg, and vanilla extract. Knead on low speed with the dough hook attachment until a rough dough forms, about 2 minutes.
Incorporate Butter and Knead: While the mixer runs on low, add softened butter one tablespoon at a time, ensuring each tablespoon is fully absorbed before adding the next. Continue kneading for 8-10 minutes until the dough becomes smooth and elastic.
First Proofing: Remove dough from the bowl and shape into a smooth round ball by pulling sides underneath. Place dough seam-side down in the mixing bowl, cover with plastic wrap, and let rest for 30 minutes at room temperature.
Prepare Cinnamon Sugar Filling: In a large bowl, mix softened butter, light brown sugar, and ground cinnamon until smooth.
Roll Out Dough and Add Fillings: On a lightly floured surface, roll the rested dough into a 15×21 inch rectangle with the longest side nearest you. Spread the cinnamon sugar filling evenly over the dough, leaving a 1/2-inch border at the top edge. Then spread all but 1-2 tablespoons of the cooled strawberry filling over the cinnamon sugar layer, reserving the leftover filling for frosting.
Shape the Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch wide strips. Roll each strip tightly away from you and place them individually into a parchment-lined 9×13 inch baking pan.
Second Proofing: Cover the baking pan with plastic wrap and let the rolls rise for 1-2 hours, or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
Bake the Rolls: Bake the rolls for 30-40 minutes, checking to ensure the internal temperature reaches 185°F. Cool the baked rolls on a wire rack while you prepare the frosting.
Make the Frosting and Serve: In a medium bowl, beat together cream cheese, butter, and powdered sugar until smooth. Whisk in reserved strawberry filling, milk, and strawberry extract if using until creamy. Spread the frosting generously over the warm cinnamon rolls and serve.

Notes

Measure bread flour by spooning it into the measuring cup and leveling off with a knife to avoid packing and ensure accuracy.
If fresh strawberries are not available, frozen strawberries work well; thaw before using.
The strawberry extract is optional but enhances the fruity flavor significantly.
Tangzhong method keeps the rolls exceptionally soft and fresh longer.
If you prefer a stronger cinnamon flavor, increase ground cinnamon in the filling up to 1 1/2 teaspoons.
For dairy-free adaptation, substitute milk and cream with plant-based alternatives and use dairy-free butter and cream cheese.
Rolls can be stored covered at room temperature for 2 days or refrigerated up to 5 days; reheat before serving.

Prep Time: 40 minutes
Cook Time: 35 minutes
Category: Breakfast, Dessert, Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cinnamon roll (without frosting)
Calories: 320 kcal
Sugar: 20 g
Sodium: 220 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.3 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 50 mg

Keywords: Strawberry cinnamon rolls, strawberry jam cinnamon rolls, soft cinnamon rolls, tangzhong cinnamon rolls, berry cinnamon rolls, homemade cinnamon buns, sweet breakfast rolls