Introduction

These Strawberry Cinnamon Rolls are a delightful twist on a classic favorite, combining sweet, fruity strawberry compote with soft, fluffy dough and a creamy frosting. Perfect for a special breakfast or brunch, they bring fresh flavors and cozy warmth to your table.

The image shows seven square cinnamon rolls arranged closely on a white marbled surface. Each roll has a thick, creamy frosting layer that swirls smoothly over the entire surface and crevices, with a light pink tint caused by a strawberry filling swirled in the dough layer underneath. One cinnamon roll on the bottom right corner is decorated with a small fresh strawberry slice and a green leaf on top, adding a bright color contrast. The dough layer beneath the frosting is soft and slightly golden, visible in the swirls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough:

3/4 cup milk
1/2 cup butter (1 stick, or 4 oz.)
3 1/4 cups all-purpose flour
1 (0.25 ounce) package instant yeast (or 2 1/4 teaspoons)
1/4 cup white sugar
Zest of 1 lemon
1/2 teaspoon salt
1 egg

Filling:

1/2 batch of Strawberry Compote
1/2 teaspoon cinnamon (optional)

Frosting:

2 tablespoons softened butter
4 oz cream cheese
2 tablespoons strawberry compote
1 1/2 to 2 cups powdered sugar (adjust to sweetness preference)
Heavy cream or milk as needed to thin icing

Instructions

Step 1: Heat the milk in a small saucepan just until it bubbles, then remove from heat. Stir in the butter until melted and let the mixture cool until lukewarm.
Step 2: In a large mixing bowl, whisk together 2 1/4 cups of flour, instant yeast, sugar, salt, and lemon zest. Add the egg and the lukewarm milk mixture, stirring with a wooden spoon.
Step 3: Gradually add the remaining flour, about 1/2 cup at a time, stirring well after each addition until the dough just begins to come together.
Step 4: Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, or use a stand mixer with a dough hook. The dough should spring back gently when pressed.
Step 5: Cover the dough with a damp cloth and let it rest on the counter for 10 minutes.
Step 6: Roll out the dough on a floured surface into a 12×9 inch rectangle, using a 9×13 inch baking dish as a size guide.
Step 7: Spread the strawberry compote evenly over the dough, going all the way to the edges. If desired, sprinkle cinnamon over the compote for added warmth.
Step 8: Using a pizza cutter or knife, slice the dough into 12 equal strips. Roll each strip up and place it into the baking dish.
Step 9: Cover the rolls and let them rise in a warm place until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350°F (190°C).
Step 10: Bake the rolls in the preheated oven for 23–25 minutes, or until golden brown. Let cool for about 10 minutes.
Step 11: To make the frosting, whip together softened butter and cream cheese until smooth. Add the strawberry compote and powdered sugar gradually, beating until creamy and spreadable. Thin with heavy cream or milk if needed.
Step 12: Spread frosting over the warm rolls and, if you like, garnish with fresh strawberry slices before serving.

Tips & Variations

Adding cinnamon to the filling is optional but adds a lovely warmth and aroma—sprinkle 1/2 teaspoon over the compote before rolling.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Use fresh strawberries if you don’t have compote; simply chop and mix with a bit of sugar to create your own.
Try adding chopped nuts like pecans or almonds to the filling for extra texture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving. You can also freeze the unbaked rolls after shaping and thaw overnight in the refrigerator before baking.

How to Serve

The image shows a close-up of multiple strawberry rolls arranged side by side on a white plate, each roll covered in a smooth, creamy white icing that swirls over the soft, light golden dough. The rolls have visible layers of bright red strawberry filling peeking through the creamy topping, creating a marbled effect between the white icing and red strawberry streaks. One roll in the corner is topped with a fresh slice of red strawberry and a small green leaf for decoration. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes, you can prepare and shape the rolls in advance, cover tightly, and refrigerate overnight. Let them come to room temperature and rise before baking.

What if I don’t have strawberry compote?

You can substitute with a good-quality strawberry jam or make a quick compote by simmering chopped fresh or frozen strawberries with a little sugar until thickened.