Introduction

These Strawberry Cinnamon Rolls are a delightful twist on a classic favorite, combining sweet strawberry compote with a hint of cinnamon and creamy frosting. Soft, fluffy, and bursting with fresh fruit flavor, they make a perfect treat for breakfast or brunch.

The image shows eight soft cinnamon rolls arranged in a clear glass baking dish on a white marbled surface. Each roll has multiple visible layers of light golden dough swirled with red strawberry filling. The rolls are generously coated with creamy white frosting that looks smooth and thick, covering most of the strawberries and dough. Three rolls are topped with fresh strawberry halves with green leaves, adding a pop of red and green color. The bottom roll is slightly pulled out, showing the fluffy texture inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons softened butter
4 oz cream cheese
2 tablespoons strawberry compote
1 1/2 to 2 cups powdered sugar (adjust to taste)
Heavy cream or milk, as needed to thin icing
1/2 a batch of strawberry compote
1/2 teaspoon cinnamon (optional)
3/4 cup milk
1/2 cup butter (1 stick, 4 oz.)
3 1/4 cups all-purpose flour
1 (.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

Instructions

Step 1: Heat the milk in a small saucepan 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 flour, yeast, sugar, salt, and lemon zest. Add the egg and the cooled 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 comes together.
Step 4: Turn the dough onto a lightly floured surface and knead until smooth, about 5 minutes. The dough should spring back when pressed. Alternatively, use a stand mixer with a dough hook.
Step 5: Cover the dough with a damp cloth and let it rest at room temperature for 10 minutes.
Step 6: Roll the dough into a 12×9 inch rectangle on a floured surface, using your 9×13 baking dish as a guide.
Step 7: Spread the strawberry compote evenly over the dough, reaching the edges. Sprinkle cinnamon over the compote if using.
Step 8: Slice the dough into 12 equal strips using a pizza cutter or sharp knife. Roll each strip tightly and place them into the baking pan.
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 for 23-25 minutes until golden brown. Let them cool for about 10 minutes before frosting. Optionally, add fresh strawberry slices on top.
Step 11: To make the frosting, beat softened butter and cream cheese with an electric mixer until smooth. Add strawberry compote and powdered sugar gradually, beating until creamy and spreadable. Thin with heavy cream or milk if needed.
Step 12: Spread the frosting generously over the warm rolls and serve immediately.

Tips & Variations

For a stronger cinnamon flavor, increase the cinnamon to 1 teaspoon or sprinkle some cinnamon sugar on top before baking.
Swap the strawberry compote for raspberry or blueberry for a different fruit twist.
If you prefer a less sweet icing, reduce the powdered sugar or omit the lemon zest in the dough.
Make the compote ahead of time to save preparation time on the day you bake.

Storage

Store cooled strawberry cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving. You can also freeze them, wrapped tightly, for up to 2 months; thaw overnight in the fridge and warm before frosting.

How to Serve

A clear glass baking dish holds nine strawberry cinnamon rolls arranged in a 3x3 grid. Each roll has a soft, light golden dough base swirling with bright red strawberry filling visible in spirals through the layers. A thick layer of creamy white icing covers the rolls unevenly, melting into the swirls and adding a glossy texture on top. Some rolls are topped with thin slices of fresh strawberries, adding a pop of fresh red and green color. The dish rests 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 use fresh strawberries instead of strawberry compote?

Fresh strawberries can be used, but compote works better as it spreads more evenly and adds moisture. You can make a quick compote by cooking fresh strawberries with a little sugar and lemon juice.

Do I need to use instant yeast?

Instant yeast is recommended for convenience and quicker rising. However, you can use active dry yeast by proofing it in warm milk before adding to the dough. Adjust rise times as needed.