Save The first time I made these, my kitchen smelled like a strawberry patch had moved in. I was experimenting with putting fruit inside cinnamon rolls instead of the usual brown sugar and cinnamon, and something magical happened. The jammy strawberry swirls bake into this incredible ribbon of fruit that cuts through all that rich brioche dough. My roommate actually wandered in from her room, following the scent, and stood there watching the oven like it was the most fascinating thing she had ever seen.
I brought a batch to a brunch last spring, and honestly, I have never seen people react to baked goods like that. My friend Sarah took one bite and literally closed her eyes, then proceeded to eat two more right there at the counter. Now every time I mention Im making anything with strawberries, someone asks if these are happening. They have become the thing people actually remember about the gathering, not just another pastry on the table.
Ingredients
- 260 ml warm milk: Temperature matters here. Think bathwater warm, not hot enough to kill your yeast
- 10 g instant dry yeast: Instant yeast skips the proofing step and goes straight into the flour mixture
- 540 g all-purpose flour: Bread flour would work too for slightly chewier rolls
- 65 g granulated sugar: This feeds the yeast and adds subtle sweetness to the dough itself
- 1 tsp salt: Do not skip this. Salt balances sweetness and gives the dough structure
- 1 large egg: Bring it to room temperature first so it incorporates evenly
- 80 g unsalted butter, very soft: Seriously soft. Like leave it out for an hour soft
- 250 g fresh or frozen strawberries: Frozen work perfectly fine and are actually often more flavorful
- 50 g granulated sugar: For cooking down the strawberries into that jammy filling
- Juice of half a lemon: Brightens the strawberry flavor and helps the filling set
- 100 g cream cheese, softened: Let this sit out too. Cold cream cheese makes lumpy glaze
- 40 g unsalted butter, softened: Again, room temperature makes everything smoother
- 60 g powdered sugar: Sift it if there are clumps. No one wants lumpy glaze
- 1 tsp vanilla extract: Use the good stuff if you have it
- 2 tbsp strawberry puree: You will reserve this from the filling after you cook it down
Instructions
- Cook the strawberry filling first:
- Toss strawberries, lemon juice, and 50 g sugar in a saucepan over medium heat. Stir occasionally for about 10 minutes until it thickens into something resembling jam. Blend it completely smooth, then chill thoroughly. This step cannot be skipped or rushed.
- Mix the brioche dough:
- Combine flour, 65 g sugar, salt, and yeast in your stand mixer. Add warm milk, that very soft butter, and the egg. Knead on medium speed for 5 to 7 minutes until the dough is smooth and feels elastic.
- Let the dough rise:
- Cover the bowl and place it somewhere warm for about 2 hours. The dough should double in size. I usually turn my oven light on and let it rise inside. It is draft free and consistently warm.
- Roll and fill the dough:
- On a floured surface, roll the dough into a 40 x 30 cm rectangle. Spread that cooled strawberry filling everywhere, except leave one long edge bare. Roll it up tightly from the filled edge toward the bare edge.
- Cut the rolls:
- Cut the log into 12 even pieces. A sharp knife works, but unflavored dental floss is actually the secret technique here. Slide the floss under, cross it over the top, and pull.
- Second rise:
- Arrange rolls in a greased 9x13 inch baking dish with space between them. Cover and let them rise for 30 to 60 minutes until they look puffy and filled out.
- Bake until golden:
- Preheat oven to 180°C (350°F). Bake for 20 to 25 minutes until they are golden brown and set in the center. Let them cool slightly in the dish, but not completely.
- Make the strawberry cream cheese glaze:
- Beat cream cheese, softened butter, powdered sugar, vanilla, and those 2 tbsp of cold strawberry puree until smooth. It should be spreadable but not runny.
- Glaze and serve:
- Spread that glaze generously over the slightly warm rolls. They are best served immediately while still a bit warm, with the glaze melting into all those swirls.
Save My sister requested these for her birthday breakfast instead of cake, which honestly says everything. We ate them on her back porch in our pajamas, and there was this moment where nobody was talking because we were all just genuinely enjoying every bite. That is when I knew this recipe was something special.
Make Ahead Magic
You can shape these rolls the night before, refrigerate them overnight, and bake fresh in the morning. The cold fermentation actually develops more flavor. Just let them come to room temperature and rise slightly before baking.
Storage Wisdom
These are best within 24 hours because the filling can make the dough soggy over time. Unglazed rolls freeze beautifully for up to a month. Thaw overnight, then glaze before serving.
Serving Suggestions
I have served these for everything from Christmas morning to casual weekend brunch to dessert after dinner. They somehow work for all of it. A cup of coffee alongside is practically mandatory.
- Warm them for 10 seconds in the microwave if serving the next day
- Extra glaze is never a bad decision
- They reheat surprisingly well in a 300°F oven for 5 minutes
Save There is something about pulling apart a warm, freshly glazed roll that feels like a hug. Hope these bring as much joy to your kitchen as they have to mine.
Recipe Guide
- → Can I make these rolls ahead of time?
Yes! Shape the rolls the night before, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for about 30-60 minutes before baking in the morning.
- → How should I store leftover strawberry cinnamon rolls?
Store glazed rolls at room temperature in an airtight container for up to 2 days. For longer storage, keep unglazed rolls in the refrigerator for up to 5 days or freeze unbaked or baked unglazed rolls.
- → Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work perfectly for the filling. Just thaw them slightly before cooking down into the puree. The taste and texture will be virtually identical to fresh.
- → Why is my dough not rising properly?
Ensure your milk is warm but not hot (around 105-110°F) to activate the yeast without killing it. Also, make sure you're using instant dry yeast and give the dough enough time in a warm, draft-free spot.
- → Can I add more cinnamon to the filling?
Certainly! While these focus on strawberry flavor, you can sprinkle 1-2 teaspoons of ground cinnamon over the strawberry puree before rolling to intensify the classic cinnamon roll taste.