Introduction

These Strawberry Crunch Cinnamon Rolls bring a fresh, fruity twist to a classic favorite. Soft, tender rolls are filled with a homemade strawberry filling and topped with a creamy strawberry-infused frosting that’s sure to delight your taste buds.

The image shows a white rectangular dish filled with nine cinnamon rolls arranged in a 3x3 grid. Each roll has a golden-brown base with swirls of dough visible beneath a thick layer of creamy pink frosting that appears smooth and slightly melted. The pink frosting is speckled with tiny red crumbs, adding texture. On top of each roll rests a bright red whole strawberry with green leaves, spaced evenly across the grid. The background surface is a white marbled texture, enhancing the contrast with the colorful dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough:

3 large eggs
1 cup whole milk
6 Tbsp. unsalted butter, melted
1/4 cup (50 g) granulated sugar
1 Tbsp. pure vanilla extract
1 (1/4-oz.) package instant yeast
2 tsp. kosher salt
5 1/4 cups (630 g) all-purpose flour, divided, plus more for dusting
Cooking spray

Filling:

1 lb. frozen strawberries (about 3½ cups), thawed and coarsely chopped
1/3 cup (67 g) granulated sugar
2 Tbsp. cornstarch
2 tsp. ground cinnamon
1 tsp. finely grated orange zest
1/4 tsp. kosher salt
Cooking spray
All-purpose flour, for dusting
1 large egg

Frosting:

1 cup freeze-dried strawberries
4 oz. cream cheese, softened
3/4 cup (90 g) confectioners’ sugar, sifted
2 Tbsp. whole milk
1/4 tsp. kosher salt
Fresh strawberries, for serving (optional)

Instructions

Step 1: In the large bowl of a stand mixer, whisk together eggs, milk, melted butter, granulated sugar, and vanilla extract until combined. Add the yeast, salt, and 2 cups of flour, then stir until just mixed.
Step 2: Fit the mixer with the dough hook. Add the remaining 3 cups of flour and beat on low speed until the dough is sticky but starts to form a ball, about 5 minutes.
Step 3: Turn the dough onto a lightly floured surface and knead until smooth, about 1 to 2 minutes. Shape into a ball.
Step 4: Spray the stand mixer bowl with cooking spray. Place the dough back in the bowl, turning to coat. Cover with a kitchen towel and let rise at room temperature until doubled in size, 1 to 2 hours.
Step 5: To make the filling, combine strawberries, sugar, cornstarch, cinnamon, orange zest, and salt in a medium saucepan over medium heat. Cook, stirring frequently, until strawberries break down and mixture boils, about 10 minutes.
Step 6: Continue cooking and stirring constantly until thickened, about 2 to 3 more minutes. Transfer to a bowl and cool completely, about 1 hour.
Step 7: Coat a 13″ x 9″ baking pan with cooking spray. On a floured surface, roll dough into an 18″ x 15″ rectangle. Spread strawberry filling evenly to the edges.
Step 8: Starting at a long side, roll the dough into a tight log. Trim ends and cut into 12 slices about 1½” thick. Place cut side down in the pan. Cover with plastic wrap and refrigerate 8 to 12 hours.
Step 9: Remove plastic wrap and cover rolls with a towel. Let rise at room temperature until doubled and springs back slowly when poked, about 1 hour.
Step 10: Preheat oven to 350°F with a rack in the center. Beat egg with 2 tablespoons water and brush over rolls.
Step 11: Bake rolls until golden, 30 to 35 minutes. Cool for 20 minutes.
Step 12: For the frosting, place freeze-dried strawberries in a sealed plastic bag, remove air, and crush with a rolling pin.
Step 13: In a stand mixer fitted with the paddle attachment, beat cream cheese, confectioners’ sugar, and 1/4 cup crushed strawberries until smooth and creamy, 1 to 2 minutes. Add milk and salt, then beat until light and fluffy, 2 to 3 minutes.
Step 14: Spread frosting over cooled rolls just before serving. Sprinkle with remaining crushed freeze-dried strawberries and garnish with fresh strawberries if desired.

Tips & Variations

Use fresh strawberries instead of frozen for a brighter texture in the filling.
For a vegan version, substitute plant-based milk and vegan butter, and use a flax egg.
Freeze leftover rolls without frosting and thaw in the fridge overnight before reheating and frosting.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving. The frosting is best added fresh but can be stored separately in the fridge for up to 2 days.

How to Serve

A square piece of soft, light yellow cake sits on a white plate with a moist texture visible inside, mixed with bits of red strawberry. On top, there is a thick layer of creamy pink frosting that looks smooth but slightly melted, with small red crumbs scattered on it. A whole ripe red strawberry with green leaves is placed centrally on the pink frosting. A small piece of the cake is broken off and lies beside the main piece, showing the red inside. The plate 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 frozen?

Yes, fresh strawberries can be used. If they are very juicy, reduce the cornstarch slightly to avoid a watery filling.

How long can I refrigerate the rolled dough before baking?

You can refrigerate the rolled and sliced dough covered tightly for up to 12 hours. This slow proofing enhances flavor and texture.