Strawberry Cinnamon Rolls

I bake these Strawberry Cinnamon Rolls for a soft and indulgent treat—pillowy, yeast‑raised rolls filled with sweet strawberry filling, topped with creamy strawberry‑kissed cream cheese icing.

Why You’ll Love This Recipe

I adore how the tangzhong method creates remarkably soft, tender rolls that stay moist for days. The strawberry filling brings bright, fruity freshness, and the cream cheese icing enriched with strawberry brings everything together in a luscious finale.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Strawberry Filling:

• Fresh or frozen strawberries

• Brown sugar (packed)

• Lemon juice

• Cornstarch (for thickening filling)

For the Dough (with Tangzhong):

• Bread flour (or substitute all‑purpose if needed)

• Instant yeast (or active dry yeast)

• Milk (whole or 2%)

• Heavy cream

• Egg (room temperature)

• Vanilla extract (optional)

• Unsalted butter (softened)

• Water and bread flour (for tangzhong)

For the Cream Cheese Icing:

• Cream cheese (room temperature)

• Powdered sugar

• Reserved strawberry filling (for flavor)

• Unsalted butter (softened, optional depending on recipe)

• Milk (to adjust consistency)

Directions

1. Prepare the Strawberry Filling

I gently cook strawberries with brown sugar and lemon juice until juicy, then whisk in a cornstarch slurry until thick and jam-like. I cool it before using—for both filling and part of the icing.

2. Make the Tangzhong

I whisk together water (or milk) and a small amount of bread flour in a saucepan, cooking over medium until it forms a paste-like gel—this is the tangzhong. This technique pre-gelatinizes starches, trapping moisture and yielding an ultra-soft dough that stays fresh longer

3. Mix and Knead the Dough

I combine bread flour, sugar, yeast, salt, milk, cream, egg, vanilla, and cooled tangzhong. Then I knead in softened butter until the dough is smooth and elastic.

4. First Rise

I form the dough into a ball, place it in a greased bowl, cover it, and let it rise until doubled—about 30 minutes.

5. Roll Out and Fill

Once risen, I roll the dough into a rectangle and spread with a layer of cinnamon‑sugar (if using that) and the cooled strawberry filling, leaving a border.

6. Shape and Second Rise

I cut the dough into strips and roll each into spirals, arranging them in a lined baking pan. I let them rise again until doubled—typically 1 to 2 hours

7. Bake

I preheat the oven to 325 °F (162 °C) and bake the rolls for 30–40 minutes—until golden and cooked through

8. Prepare the Icing

While the rolls bake or cool slightly, I mix cream cheese, powdered sugar, butter (if using), milk, and reserved strawberry filling until smooth and richly flavored.

9. Glaze and Serve

Once the rolls are slightly cooled, I spread the strawberry cream cheese icing generously on top and serve warm.

Servings and timing

This recipe makes about 12 rolls—perfect for sharing or keeping a few for later. Plan for roughly:

• 15 minutes to prep fillings and tangzhong

• 5–10 minutes for mixing

• 30 minutes (first rise) + 1–2 hours (second rise)

• 30–40 minutes bake

• 10 minutes icing
  Total time: approximately 2½ to 3 hours, or break it overnight for easier timing

Variations

• I sometimes skip the cinnamon-sugar layer and rely purely on strawberry jam inside.

• I add lemon or strawberry zest to the icing for extra brightness.

• I swap strawberries for raspberry or blueberry for variation.

• I use freeze-dried strawberry powder in the frosting for a more concentrated flavor

Storage/reheating

I store baked rolls in an airtight container at room temperature for a few days, or refrigerate if the icing must stay chilled. To refresh, I warm them at 300 °F for 10–15 minutes

FAQs

What does tangzhong do?

Tangzhong pre-gelatinizes starches so the dough holds more moisture—yielding softer rolls that stay fresh longer

Can I skip the tangzhong?

I’ve tried without it—rolls are still good, but less fluffy, don’t stay soft as long, and don’t have the same pillowy texture

Can the dough be made ahead?

Absolutely—I’ve refrigerated the shaped rolls overnight and baked them in the morning. It’s perfect for fresh, easy brunch

Can I use active dry yeast?

Yes—just bloom it in warm milk first. Recipes work either way

How do I know the rolls have risen enough?

I use the “poke test”: gently press the dough and if the indentation springs back slowly and leaves a slight indentation, it’s ready

Conclusion

I love how these Strawberry Cinnamon Rolls come together—from tangzhong‑enhanced dough to fruity filling and creamy icing. They feel like a special brunch treat without being overly complicated. Whether I make them ahead or bake from scratch, they’re always a delight to share. Let me know if you’d like a vegan version, fewer ingredients, or any other tweaks!

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