Strawberry cinnamon rolls with lemon cream cheese glaze

Why you’ll love this recipe

I enjoy how this recipe takes classic cinnamon rolls and gives them a fresh, fruity twist. The strawberry filling adds a juicy sweetness, while the lemon cream cheese glaze balances everything with a slight tang. I also like how perfect these rolls are for brunch, special mornings, or whenever I want a bakery-style treat at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough

• 3/4 cup milk
• 1/3 cup unsalted butter, softened
• 2 1/4 cups all-purpose flour
• 2 teaspoons instant yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup water
• 1 cup all-purpose flour (plus 2 tablespoons if needed)

Filling

• 1 can strawberry pie filling
• 2 teaspoons ground cinnamon
• 1/2 teaspoon granulated sugar

Strawberry lemon cream cheese glaze

• 4 ounces cream cheese, softened
• 3 tablespoons salted butter, softened
• 1 cup powdered sugar
• 2 tablespoons freeze-dried strawberries, crushed
• 3 tablespoons half and half
• 2 teaspoons lemon juice
• 1 tablespoon lemon zest

Directions

1. I start by making the dough, heating the milk and butter together until melted, then letting it cool to lukewarm.
2. In a large bowl, I mix flour, yeast, sugar, and salt. I add the egg and water, then mix until combined.
3. I slowly pour in the milk mixture and add the remaining flour, kneading until the dough becomes smooth and slightly elastic. If needed, I add a bit more flour.
4. I let the dough rest for about 10 minutes.
5. I roll the dough into a rectangle and spread the strawberry pie filling evenly over it. I mix cinnamon and sugar, then sprinkle it on top.
6. I roll the dough tightly, seal the edge, and slice it into 12 rolls.
7. I place the rolls in a baking dish, cover them, and let them rise for 30 minutes.
8. I bake them at 375°F until golden brown, about 30 minutes.
9. While they bake, I prepare the glaze by mixing cream cheese, butter, powdered sugar, crushed freeze-dried strawberries, half and half, lemon juice, and zest until smooth.
10. I let the rolls cool slightly, then spread the glaze over the warm rolls.

Servings and timing

I get about 12 rolls from this recipe. The preparation takes around 25 to 30 minutes, with an additional 30 minutes for rising and about 30 minutes for baking, making the total time approximately 1 hour and 30 minutes.

Variations

I like to experiment by using fresh strawberry compote instead of pie filling for a more natural flavor. Sometimes I swap strawberries with raspberries or mixed berries. I also enjoy adding a touch of vanilla to the glaze or skipping the strawberry powder for a simple lemon cream cheese topping.

Storage/reheating

I store the rolls in an airtight container in the refrigerator for up to 3 days. When I want to enjoy them again, I warm them slightly in the microwave so they become soft and gooey. If I plan to keep them longer, I freeze them without glaze and add it fresh after reheating.

FAQs

Can i use active dry yeast instead of instant yeast?

I can use active dry yeast, but I activate it in warm liquid first before mixing it with the other ingredients.

Can i make these rolls ahead of time?

I prepare the rolls the night before, refrigerate them after shaping, and let them come to room temperature before baking.

Can i use fresh strawberries instead of pie filling?

I can use fresh strawberries cooked into a thick compote for a more homemade filling.

Why is my dough too sticky?

I add a little extra flour while kneading until the dough becomes soft but manageable.

Can i freeze the baked rolls?

I freeze them without the glaze and reheat before adding fresh glaze for the best texture.

Conclusion

I find these strawberry cinnamon rolls with lemon cream cheese glaze to be a perfect combination of soft, sweet, and tangy flavors. They feel special, comforting, and full of fresh taste, making them a recipe I love to prepare for both everyday treats and special occasions.

Print