Strawberry cinnamon rolls filled with strawberry pie filling and topped with homemade strawberry cream cheese frosting are a delightful twist on classic cinnamon rolls.
There’s nothing quite like the scent of cinnamon rolls baking in the oven. While store-bought dough is convenient, making them from scratch lets you build layers of strawberry flavor into both the dough and the filling. These rolls take a bit more time and ingredients than simpler recipes, but the results are worth it.
If you enjoy strawberry-based treats, these rolls pair nicely with other seasonal favorites and make a pretty centerpiece for special breakfasts such as Mother’s Day or Valentine’s Day brunch.
Supplies Needed
- Stand mixer with paddle and dough hook
- Rolling pin
- Serrated knife, unflavored dental floss, or string for slicing
- 9×13 baking dish
- Large mixing bowl
- Electric hand mixer or sturdy whisk
- Tea towel or plastic wrap
- Pink food coloring (optional)
- Strawberry extract (optional for extra flavor)
How to Make Strawberry Cinnamon Rolls
Warm the almond milk and melt the butter together in a small saucepan. Remove from heat, stir in strawberry extract and a few drops of pink food coloring, then let the mixture cool for about 5 minutes. Adding color to the warm milk ensures a more even tint throughout the dough.
In the bowl of a stand mixer, combine 2 cups of the flour, granulated sugar, instant yeast, salt, and cinnamon. Mix briefly to blend the dry ingredients.
Pour the cooled strawberry milk mixture into the dry ingredients and mix until incorporated, then switch to the dough hook. Add the egg and the remaining flour, and knead with the mixer for 5–7 minutes until the dough is smooth and elastic.
Turn the dough out onto a lightly floured surface and knead by hand until it forms a smooth ball. Grease a large bowl, place the dough inside, cover with a tea towel or plastic wrap, and let it rise until doubled in size. Rising time will vary with room temperature.
Preheat the oven to 350°F (177°C). Once the dough has risen, roll it into a roughly 9×13-inch rectangle. Spread the strawberry pie filling evenly over the dough, leaving about an inch of space around the edges.
Carefully roll the dough lengthwise into a tight log. Use a serrated knife, unflavored dental floss, or string to cut the roll into 12 equal pieces. Arrange the rolls in a greased 9×13 pan, cover, and let them proof a second time for about 20 minutes until puffed.
Bake in the center of the oven for 20–23 minutes, or until the tops are lightly golden. Remove from the oven and allow the rolls to cool for about 5 minutes before frosting.
How to Make Strawberry Cream Cheese Frosting
While the rolls bake, prepare the frosting. In a large bowl combine softened cream cheese, softened butter, powdered sugar, strawberry extract, a couple drops of pink food coloring, and a splash of milk.
Use an electric hand mixer or whisk to beat the mixture. Start on low speed to avoid powdered sugar dust, then increase speed and beat until the frosting is smooth and creamy. Adjust consistency with milk, a teaspoon at a time, if too thick, or more powdered sugar if it’s too thin.
Taste and adjust: add a touch more strawberry extract for stronger flavor or a bit more powdered sugar for sweetness. Set the frosting aside until the rolls have cooled slightly, then spread over the warm rolls.
How to Store Leftover Strawberry Cinnamon Rolls
Store leftover rolls in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate for up to a week and warm briefly before serving.
Strawberry Cinnamon Rolls
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Ingredients
Strawberry Cinnamon Rolls
- 1 ½ cups almond milk
- 5 tablespoons unsalted butter
- 2 teaspoons strawberry extract
- 3–4 drops pink food coloring (optional)
- 4 cups all-purpose flour, divided
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast
- ½ teaspoon fine sea salt or kosher salt
- ¼ teaspoon cinnamon
- 1 large egg, room temperature
- 10 ounces strawberry pie filling
Strawberry Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 5 tablespoons butter, room temperature
- 3–4 cups powdered sugar
- 1 teaspoon strawberry extract
- 2 tablespoons milk
- 2 drops pink food coloring (optional)
Instructions
- Add almond milk and butter to a small saucepan and whisk until the butter melts and the milk is warm. Remove from heat, stir in strawberry extract and pink food coloring, and let cool 5 minutes.
- In a stand mixer bowl, combine 2 cups of flour, sugar, yeast, salt, and cinnamon until mixed.
- Pour in the cooled milk mixture and mix until combined. Switch to the dough hook attachment.
- Add the egg and remaining flour. Knead with the mixer for 5–7 minutes until the dough is smooth and elastic.
- Turn the dough out onto a lightly floured surface and knead by hand until a smooth ball forms.
- Grease a large bowl, place the dough inside, cover, and allow it to rise until doubled.
- Preheat the oven to 350°F (177°C).
- Roll the risen dough into a 9×13-inch rectangle.
- Spread the strawberry pie filling over the dough, leaving an inch around the edges.
- Roll the dough lengthwise into a log, then slice into 12 pieces using a serrated knife, dental floss, or string.
- Place rolls in a greased 9×13 pan, cover, and proof for about 20 minutes until puffed.
- Bake on the center rack for 20–23 minutes until lightly golden.
- While the rolls bake, make the frosting by combining cream cheese, butter, powdered sugar, strawberry extract, pink food coloring, and milk. Beat until smooth.
- Remove rolls from the oven and let cool 5 minutes, then spread frosting over the warm rolls and serve.
Notes
If your kitchen is cool, dough may take longer than an hour to rise; in a warm space it can be ready in 30–45 minutes. Placing the dough in an oven with the light on (oven OFF) can help speed rising.
Substitute strawberry pie filling with sweet strawberry jam if preferred.
Nutrition
Calories: 600.3 kcal
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