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Gooey Strawberry Cinnamon Rolls with Cream Cheese Glaze

A close-up of a single, gooey strawberry cinnamon roll slice topped with white icing and visible strawberry pieces.
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Make soft, homemade strawberry cinnamon rolls from scratch. This recipe swirls a sweet strawberry filling into classic dough and tops it with a tangy strawberry cream cheese frosting for a perfect weekend brunch treat.

Ingredients

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  • 1 cup warm milk (about 110°F)
  • 2 and 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 and 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened for filling
  • 1/2 cup packed light brown sugar for filling
  • 2 tablespoons ground cinnamon
  • 1 cup fresh or frozen strawberries, finely chopped
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened for frosting
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup strawberry puree or jam (optional, for pink glaze)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Whisk in the remaining granulated sugar, egg, and melted butter into the yeast mixture. Add the flour and salt. Mix until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the strawberry filling: While the dough rises, combine the chopped strawberries, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a jam-like consistency, about 5 minutes. Remove from heat and let it cool completely.
  5. Prepare the cinnamon-sugar mixture: In a small bowl, mix the softened filling butter, brown sugar, and ground cinnamon.
  6. Assemble the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  7. Spread the filling: Spread the cinnamon-sugar mixture evenly over the dough. Then, dot the cooled strawberry mixture over the cinnamon layer.
  8. Roll and cut: Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal pieces.
  9. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let them rise again for 30 minutes. Preheat your oven to 375°F (190°C).
  10. Bake: Bake for 20 to 25 minutes, or until golden brown.
  11. Make the glaze: While the rolls cool slightly, beat the softened cream cheese and softened butter until smooth. Gradually add the powdered sugar and vanilla extract. If using, mix in the strawberry puree for color and flavor.
  12. Glaze and serve: Spread the cream cheese glaze generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • For extra soft baked strawberry buns, cover the dish tightly with foil for the first 15 minutes of baking, then remove the foil to brown the tops.
  • If you use frozen strawberries, thaw them first and drain off excess liquid before mixing with cornstarch.
  • You can make the dough ahead of time and let it rise slowly in the refrigerator overnight for an easier morning bake.

Nutrition

Find it online: https://cookingbycarla.com/strawberry-cinnamon-rolls-recipe/