Gooey Strawberry Cinnamon Rolls

These strawberry cinnamon rolls transform the classic breakfast treat with fresh strawberry filling and tangy lemon cream cheese frosting. They're perfectly gooey in the center with a golden exterior that makes them irresistible for weekend mornings or special occasions.

I first made these for my daughter's birthday brunch and now they've become our springtime tradition when fresh strawberries are abundant. The combination of strawberry and lemon creates the perfect balance of sweet and tangy.

Ingredients

• All purpose flour forms the foundation of our soft dough providing the perfect texture
• Instant yeast speeds up the rising process making these possible even on busy mornings
• Strawberry filling brings fruity sweetness choose canned for convenience or make fresh for extra flavor
• Cinnamon adds that classic warm spice that pairs surprisingly well with strawberries
• Cream cheese creates a tangy frosting base use full fat for the richest flavor
• Lemon zest and juice brighten the frosting with citrus notes that cut through the sweetness
• Half and half gives the frosting perfect consistency without being too runny

Step-by-Step Instructions

Prepare the milk mixture

Heat milk and butter in a saucepan over low medium heat stirring gently until butter fully melts. Remove from heat and let cool until just warm to the touch. The temperature is crucial here too hot and it will kill the yeast too cold and the yeast wont activate properly.

Mix the dry ingredients

Whisk together 2 1/4 cups flour sugar salt and yeast in a large bowl ensuring even distribution of the yeast. Transfer this mixture to your stand mixer bowl this will form the base of your dough.

Form the dough

Add egg and water to your flour mixture and use the dough hook attachment to combine. Slowly pour in the cooled milk mixture allowing it to incorporate gradually. Add remaining flour and mix until a soft slightly tacky dough forms. Let rest for 10 minutes to allow the gluten to relax making rolling easier.

Roll and fill

Dust your work surface generously with flour and roll the dough into a large square about 16 inches on each side. Spread the strawberry filling evenly leaving a half inch border. Sprinkle with cinnamon and sugar covering the entire surface for that classic cinnamon roll flavor.

Shape and slice

Starting from one edge carefully roll the dough into a tight log pinching the seam to seal. Use a sharp knife or unflavored dental floss to cut into 12 even slices. The dental floss technique prevents squishing your beautiful rolls.

Rise and bake

Place rolls in a greased baking pan arranging them with a small gap between each. Cover with a damp cloth and let rise in a warm spot for 30 minutes until noticeably puffed. Bake at 375°F for 30 minutes until tops are golden brown.

Make the frosting

Beat cream cheese powdered sugar and butter until completely smooth. Add half and half lemon zest lemon juice and vanilla extract mixing until well combined and silky. The frosting should be thick but spreadable.

Frost and serve

While rolls are still warm but not hot spread the lemon cream cheese frosting generously over the top allowing it to melt slightly into the crevices. Serve immediately for the best experience.

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The combination of strawberry and lemon in these rolls reminds me of picking fresh strawberries with my grandmother every spring. She taught me that a touch of citrus always enhances berry desserts a lesson I've carried into all my baking.

Make Ahead Options

These strawberry cinnamon rolls can be prepared the night before saving you time in the morning. After slicing and arranging in your baking pan cover tightly with plastic wrap and refrigerate overnight. The next morning remove from refrigerator and allow to sit at room temperature for 30 minutes before baking. You may need to add 5 extra minutes to the baking time since the dough will be cold.

Fresh Strawberry Alternative

While canned strawberry filling makes this recipe quick and convenient making your own filling from fresh strawberries elevates these rolls to something truly special. Dice 2 cups of fresh strawberries and combine with 1/3 cup brown sugar and 1 tablespoon lemon juice in a saucepan. Cook over medium heat for about 10 minutes until berries break down. Mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the strawberries to thicken. Cool completely before using as your filling.

Serving Suggestions

These strawberry cinnamon rolls make a stunning centerpiece for brunch gatherings especially when served alongside savory options like egg casseroles or frittatas. For an extra special presentation top each frosted roll with a fresh strawberry slice or a sprinkle of lemon zest. They pair beautifully with coffee or a mimosa for weekend celebrations or holiday mornings.

Troubleshooting Dough Consistency

Getting the perfect dough consistency can be tricky especially if youre new to working with yeasted doughs. The dough should be soft and slightly tacky but not sticky. If your dough sticks heavily to your fingers add flour one tablespoon at a time. Conversely if the dough seems dry or cracks when rolled add milk a half tablespoon at a time. Remember that humidity and flour brands can affect moisture levels so trust your instincts and adjust accordingly.

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Common Questions Answered

→ Can I use fresh strawberries instead of canned filling?

Yes! Cook fresh strawberries with brown sugar and lemon juice, then adjust the consistency with water and a slurry (cornstarch mixed with water) until you achieve a thick homemade jam. This makes a delicious substitute for the canned strawberry filling.

→ How do I know when the strawberry cinnamon rolls are done baking?

The rolls are done when the tops are golden brown. Be careful not to overbake them if you want that perfect gooey texture. The baking time of 30 minutes at 375°F is usually ideal, but oven temperatures can vary.

→ Can I make these rolls ahead of time?

Yes! You can prepare the rolls up to the point of slicing and arranging them in the pan, then cover and refrigerate overnight. The next morning, allow them to come to room temperature and rise for about 45 minutes before baking.

→ What should I do if my dough is too wet or dry?

If your dough feels too wet, add flour one tablespoon at a time until it reaches the right consistency. If it's too dry, add half a tablespoon of milk at a time. The perfect dough should be slightly tacky but not sticky.

→ Can I freeze these strawberry cinnamon rolls?

Yes, these rolls freeze well. For best results, freeze them unfrosted after baking and cooling completely. When ready to serve, thaw overnight in the refrigerator, warm in the oven, and then add the fresh cream cheese frosting.

→ Is it necessary to use a stand mixer for this recipe?

While a stand mixer with a dough hook makes the process easier, you can mix and knead the dough by hand. Just be prepared for about 8-10 minutes of kneading to develop the proper gluten structure.