Once you try these strawberry cinnamon rolls, they’ll be a family staple! The secret? Freeze-dried strawberries and lemon zest in the glaze! They are seriously so good!
How to Make Strawberry Cinnamon Rolls
Even though this recipe uses homemade dough, these strawberry cinnamon rolls are super easy to make. The hardest part is waiting for them to come out of the oven!
Dough
- Melt Butter: In a small saucepan over medium-low heat, add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until lukewarm temperature.
- Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together 2 ¼ cups of the flour, yeast, sugar, and salt.
- Combine: Add the egg and water and use a stand mixer fitted with the dough hook attachment to mix until combined.
- Slowly Add Milk: Slowly add the milk mixture and the remaining 1 cup of flour to the dough until combined.
- Knead: Knead on medium speed for 6-7 minutes until smooth and pulling away from the bowl. If too sticky, add 1-2 tablespoons of flour and knead 2-3 more minutes. To knead by hand, mix ingredients, then knead on a floured surface for about 10 minutes. Form into a ball, place in the bowl, and let rest for 10 minutes. place it back into the bowl. Set it aside to let it rest for about 10 minutes.
- Roll Out Dough: On a lightly floured surface, roll out the strawberry cinnamon roll dough into a large 9 x 15-inch rectangle that is about ¼-½ inch thick.
Strawberry Filling
- Spread: Spread the strawberry pie filling evenly over the dough. Combine the cinnamon and sugar in a small bowl, then sprinkle it evenly on top of the strawberry filling.
- Roll: Roll up the 15-inch side into a log and pinch the seams. To avoid the filling squeezing out the other side, try lifting the rolled side up and placing it down on top of the filling before pulling it back towards you to make the roll tighter. Repeat this for the entire process of rolling the dough to prevent losing all the filling.
- Slice: Use a very sharp knife to slice the rolled dough into 12 even rolls. I recommend using a clean kitchen towel or several paper towels to wipe the knife clean between each cut.
- Let Rolls Rise: Place the rolls in a 9 x 13 x 2-inch baking pan, cover with a damp cloth, and set them aside to rise in a warm place for 30 minutes.
- Bake: While the rolls rise, preheat the oven to 375 degrees Fahrenheit. Bake for 30 minutes or until just golden brown on the tops.
Lemon Cream Cheese Glaze
- Mix Glaze and Frost Rolls: In a medium bowl, combine the cream cheese, butter, and powdered sugar until smooth. Add the half & half, lemon juice, lemon zest, and freeze-dried strawberry powder and mix until combined.
- Add Glaze: Spread over the warm strawberry cinnamon rolls after they cool for 10 minutes or so.
Storing Leftover Strawberry Cinnamon Rolls
- Refrigerating: Store leftover strawberry cinnamon rolls in an airtight container in the fridge for up to 5 days. Warm in the microwave for 20–30 seconds before serving.
- Freeze: You can freeze the cinnamon rolls right after rolling them, before the final rise. When you’re ready to bake, just let them come to room temperature and rise until doubled in size—then pop them in the oven.
- Room Temperature: Since the glaze has cream cheese, avoid keeping these at room temp.
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