Strawberry Cinnamon Rolls (Printable Version)

Fluffy brioche rolls filled with sweet strawberry jam and topped with tangy cream cheese glaze.

# What You'll Need:

→ Dough

01 - 1 cup warm milk
02 - 1 tbsp instant dry yeast
03 - 4¼ cups all-purpose flour
04 - ⅓ cup granulated sugar
05 - 1 tsp salt
06 - 1 large egg, room temperature
07 - ⅓ cup unsalted butter, very soft

→ Strawberry Filling

08 - 1¾ cups fresh or frozen strawberries
09 - ¼ cup granulated sugar
10 - Juice of half a lemon

→ Cream Cheese Glaze

11 - ½ cup cream cheese, softened
12 - 3 tbsp unsalted butter, softened
13 - ½ cup powdered sugar
14 - 1 tsp vanilla extract
15 - 2 tbsp strawberry puree, cold

# How to Make It:

01 - Combine strawberries, lemon juice, and ¼ cup sugar in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally, until thickened to jam-like consistency. Blend until smooth. Chill completely, reserving 2 tbsp puree for glaze.
02 - In stand mixer bowl, combine flour, ⅓ cup sugar, salt, and yeast. Mix briefly. Add warm milk, softened butter, and egg. Knead on medium speed for 5–7 minutes until smooth and elastic. Cover and let rise in warm place for 2 hours until doubled.
03 - On lightly floured surface, roll dough into 16 x 12 inch rectangle. Spread cooled strawberry filling evenly over dough, leaving border on one long edge. Roll tightly from opposite edge. Cut into 12 even rolls.
04 - Arrange rolls in greased 9×13 inch baking dish, leaving space between each. Cover and let rise for 30–60 minutes until puffy.
05 - Preheat oven to 350°F. Bake for 20–25 minutes until golden and set. Cool slightly in dish.
06 - Beat cream cheese, softened butter, powdered sugar, vanilla extract, and reserved strawberry puree until smooth and creamy.
07 - Spread glaze generously over slightly warm rolls. Serve immediately.

# Expert Advice:

01 -
  • The strawberry filling strikes this perfect balance between tart and sweet, making these rolls feel special without being cloying
  • That cream cheese glaze with real strawberry puree is the kind of thing people will beg you to make again
02 -
  • The strawberry filling absolutely must be cold before spreading, otherwise the butter in your dough will melt and you lose all those beautiful layers
  • Using unflavored dental floss to cut the rolls gives you cleaner slices than a knife, just slide the floss under the dough and cross it over the top
03 -
  • Rotate your baking dish halfway through baking for even browning, especially if your oven has hot spots like mine does
  • Let the rolls cool for about 15 minutes before glazing, too hot and the glaze will slide right off
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