Making cinnamon rolls from scratch is a labor of love. Add some fun natural colors by making Strawberry Cinnamon Rolls with fresh fruit in the filling. These will make an impressive breakfast, that’s perfect for all year long.
Serve them along with a savory dish like baked sausage patties, since the oven is hot already. Or, if hosting a brunch, this breakfast sausage casserole is an amazing contrast to a sweet dish.
Love easy bread recipes? Mini cinnamon rolls are perfect for small appetites or wanting to make a fun brunch spread. Sometimes you just want to make things extra special – which is how we added strawberries to the filling!
If you’re looking for a little less work this morning, there’s always the option of popping canned dough into the air fryer. Those same tubes also make a fantastic cinnamon roll casserole!
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Why You’ll Love This Recipe
- Bright and cheery: The strawberries in this recipe make the entire pan such a pretty pink. It’s perfect for gatherings like a baby shower.
- Freezer friendly: Bake these rolls and cool them completely before wrapping them well to freeze. Don’t add icing until thawed and ready to serve.
- Make easy swaps: Not a fan of strawberries? You can use any fruit here to make a fun breakfast treat.
Ingredients Needed
I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Strawberries – Fresh or frozen both work here – it will just change your cooking time on the filling. We like to use frozen to make the filling and fresh for some added bite, but thawed and drained will also work in place of fresh. So save that strawberry cake mix for these strawberry brownies, instead!
- Yeast – Active dry is used here, and “instant” or rapid rise will also work, you just may need less time proofing.
- Milk – I use 2% for most baking as it’s right in the middle of fat levels. You can also use non-dairy milk in a pinch.
- Butter – We use unsalted for this recipe but you can use salted if you prefer. Just remember that you may want to reduce the amount of salt the recipe calls for if using salted butter.
- Lemons – Definitely grab a fresh lemon at the store here. It adds the most amazing flavor and it’s super easy to zest and then juice.
Substitutions
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Fruit – not a fan of strawberries? Reach for blueberries, raspberries, or peaches.
- Butter – salted is best for brushing over the top of the rolls before baking because you’ll taste it. You can use salted throughout the dough, but you’ll want to reduce the added salt by half.
Equipment
A nice baking or casserole dish is essential. It will help the cinnamon rolls proof into a nice solid base of dough. This way they will keep their shape. Line your pan with parchment first if your baked goods tend to stick.
How to Make Fresh Strawberry Cinnamon Rolls
These Strawberry Cinnamon Rolls are broken into 3 components:
- mix up the dough
- cook down some filling
- bake and add icing
Make the filling while the dough is proofing so it has time to cool down some before using.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Prepare dough. Melt the butter into the milk, and make sure it’s not too warm (Image 1). Combine half the flour and remaining dry ingredients in a bowl (Image 2).
STEP 2. Mix dough. Stir the milk into the flour. This will be very wet (Image 3). Add in the remaining flour in increments until a smooth dough forms (Image 4).
STEP 3. Let it grow. Let the dough rest, covered, until doubled in size (Image 5).
Tip: There are many ways to proof dough. You want to make sure you don’t place the bowl somewhere too warm or too cold, rather just right, like Goldilocks. Many suggest placing it in the closed oven with just the light on – it’s a great method as long as you remember to remove it before turning on the oven to preheat!
STEP 4. Prepare filling. Bring strawberries to a boil with the sugar (Image 6). Then add a cornstarch slurry and break up the fruit into the thickened sauce (Images 7-8).
STEP 5. Spread it out. Punch down the dough and press or roll into a rough rectangle. Spread the filling evenly over the dough (Images 9-10).
STEP 6. Roll it up. Roll tightly from one long edge, pinching the edge as you go (Image 11). Pinch the long seam to seal (Image 12).
STEP 7. Roll it up. Cut the dough into 12 equal rounds and place in a prepared pan.
STEP 8. Make icing. Add icing ingredients to a bowl (Image 13). Whisk to remove lump (Image 14).
STEP 9. Cool and serve. Let the rolls cool before spreading icing over the whole pan. Cut and serve (Images 15-16).
Recipe Pro Tips
- Use a thermometer. If you want to make sure your milk isn’t too hot for the yeast, use an instant read thermometer. Aim for between 105 and 115°F for the best proofing. Do not go any higher or you will kill the yeast.
- Cool filling. Let your filling come down to room temp before spreading on the dough. If too warm it will hinder the yeast growth and your rolls won’t double in size before baking.
Recipe FAQs
Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
I love to pair strawberries here in this filling, but you can use any other berry as well. They will all cook nicely into the filling. Just remember that some berries have more seeds than others and you may want to strain those out if they bother you. Jam can also be used.
This recipe calls for instant yeast, which is generally standard in home kitchens. Instant yeast may be used 1:1 but keep in mind that it may double quicker so keep an eye on it. You don’t want to overproof your dough.
Your yeast may be old, or the room may be cold and you have to wait longer. It is also possible the milk was too warm and killed the yeast. To test your yeast, you can add a teaspoon of yeast to a bowl with ¼ cup of lukewarm water. Stir it together and allow the yeast to soften and bloom. If bubbles form after 10 minutes your yeast is good to use.
What to Serve with Cinnamon Rolls
I love to offset a sweet breakfast treat by serving it with a protein such as eggs or oven-baked bacon. You can serve cheesecake-stuffed strawberries on the side for the ultimate strawberry experience!
More Breakfast Recipes You’ll Love
Love strawberry recipes? These strawberry cake mix cookies are such an easy cookie recipe, to fix that strawberry craving too!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Strawberry Cinnamon Rolls
Ingredients
Dough
- 1 ½ cup milk 355 ml
- 4-4 ½ cups all-purpose flour 480-540 g
- ¼ cup unsalted butter 57 g
- ¼ cup sugar 50 g
- 2 ¼ teaspoons dry active yeast 7.88 g
- 1 teaspoon salt 2 g
- 2 tablespoons salted butter melted (reserved for the top of the rolls before baking) 30 ml
Filling
- 2 cups frozen strawberries 300 g
- 2 tablespoons lemon juice 30 ml
- 1 tablespoon lemon zest 6 g
- ½ cup sugar 100 g
- ¼ teaspoon salt 0.5 g
- 2 tablespoons cornstarch 20 g
- 2 tablespoons cool water 30 ml
- ½ cup fresh strawberries tops removed and quartered (optional) (72 g)
Icing
- 2 tablespoons lemon juice 30 ml
- 2 tablespoons water 30 ml
- 2 ½ cups powdered sugar 280 g
- 2 tablespoons reserved strawberry filling 25 g
- ¼ teaspoon salt 0.5 g
Instructions
- In a saucepan, add the sugar, milk, and unsalted butter. Place over medium-low heat and stir until the sugar starts to dissolve and the butter just starts to melt. Allow the mixture to warm to about 110 degrees F (43 degrees C). **You’ll be able to place a finger in the mixture without burning yourself. If it’s too hot, allow it to cool until you can touch the mixture. Do not allow the mixture to get warmer than that as it will burn the yeast.
- In the bowl of an electric stand mixer, using the dough hook attachment, or a large mixing bowl, add 2 cups of the all-purpose flour, yeast, and salt. Stir to fully combine the ingredients.
- Once the milk mixture has come to temperature and the butter has just melted, pour the mixture into the bowl with the flour. If using a stand mixer, stir to combine and allow all of the flour to become incorporated with the milk. **The mixture will be wet. If you’re making this by hand, use a whisk to incorporate the milk and flour mixtures together.
- Slowly add in more of the all purpose flour ⅓ cup at a time, mixing the dough on medium speed. Once the flour is incorporated, repeat this process until you’ve added all of the flour and the dough is releasing itself from the sides. **The amount of flour that you use will be determined by how dry or humid the air is and how the flour is measured. For best results, spoon the flour into the measuring cup and level it out using a butter knife or measure the flour using a digital scale. Try to avoid dipping and scooping the measuring cup into the flour. It packs the flour down and you may add too much flour resulting in a dry dough.
- Once the dough has formed and it is not sticking to the sides of the bowl when it’s being mixed, turn the dough out onto a lightly floured surface.
- Lightly grease the bowl with some spray oil and place the dough back into the bowl, cover with plastic wrap or a tea towel. Place the dough in a warm place and allow the dough to rise for about 1 ½ hours or until the dough has doubled in size. **Place the dough on the counter and run the dishwasher, the dishwash warms the counter slightly. You can also place the dough in the oven with the light on. DO NOT TURN ON THE OVEN.
- While the dough is rising, it’s time to prepare the filling. Place the frozen strawberries, lemon juice, lemon zest, sugar, and salt in a saucepan. Turn the burner on to medium heat. Using a spoon, stir the mixture constantly until the strawberries start to melt and juices start to be released and bring to a boil.
- While the strawberries are thawing, in a small bowl add the cornstarch and water. This is called a slurry and will help thicken the strawberry mixture.
- Once boiling, add the slurry to the strawberry mixture and stir to combine.
- Turn the heat to low, using your spoon or a potato masher break up the strawberries so there aren’t any full strawberries. This will make it easier to spread the filling on the dough.
- Once the strawberry mixture has thickened, transfer it to a bowl and place it in the fridge to cool. **make sure that the strawberry mixture is cooled before placing it on the dough, it can melt the dough.
- Grease a 9×13 casserole dish with baking spray oil and set aside. **For an added layer of protection (if food tends to stick to your casserole dish), add a layer of parchment paper to the bottom of your casserole dish.
- Prepare the fresh strawberries, if using, by removing the tops and cutting them into quarters.
- Once the dough has doubled in size, turn the dough out onto a lightly floured surface. Roll the dough into a 15”x20” rectangle (about double the size of your casserole dish).
- Reserve 2 tablespoon of the strawberry mixture for the icing. Add that to a small bowl and set aside.
- Spread a small layer of the strawberry mixture (reserving 2 tablespoon for the frosting) over the top of the dough making sure it’s evenly distributed.
- Sprinkle the cut strawberries over the top.
- Roll the dough up to form a log. Using a knife, or a bench scraper, cut the dough into 12 rolls (about 2” rolls). Place them in the prepared casserole dish. Cover with a piece of plastic wrap or a tea towel and allow to sit for 30 minutes.
- Preheat the oven to 350 degrees F (177 degrees C).
- Brush the tops with melted butter.
- Bake at 350 degrees F (177 degrees C) for 35-40 minutes or until they’re golden brown.
- While the rolls are baking, prepare the frosting by adding the lemon juice, water, powdered sugar, reserved strawberry filling, and salt to a bowl. Using a whisk, stir to fully combine the ingredients.
- Once the rolls are done baking, place them on a cooling rack (keeping them in the casserole dish). Pour the frosting over the top of the rolls.
- Allow them to cool for 20 minutes before serving.
Notes
- Fresh strawberries can be used. The cooking time for the filling will be shorter.
- You can easily substitute strawberry jam for the fresh strawberry filling.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Natasha says
These Strawberry Cinnamon Rolls were delicious. The instructions in this recipe were spot on, I’m glad I followed the recipe as it is. I’ll be trying a different fruit next time, I think it will also be delicious since the recipe is so versatile.
Melissa says
Ok, this is such a fun switch up from typical cinnamon rolls! The perfect amount of strawberry. We loved it!
Samantha says
Made these for my strawberry-loving daughter’s birthday breakfast and they were a huge hit with the whole family! Such a yummy, fruity change from regular cinnamon rolls. And they were surprisingly easy to make!