A fun summer brunch recipe, these Strawberry Sweet Rolls are a fun twist on our classic Copycat Cinnabuns recipe!
Strawberry Cinnamon Rolls
I love my homemade Cinnabuns recipe, but my dad is not a huge cinnamon dessert fan so I wanted to come up with a fun version that the whole family would enjoy at Sunday brunch.
I tried a few different filling options – combining strawberries and cinnamon, using just jam, etc – and the best results were from using a combination of fresh, sliced strawberries and strawberry jam. Feel free to experiment for yourself and see what works!
You could also do blueberries with blueberry jam, lemon curd with berries, marmalade, etc. Whatever type of fruit you would enjoy in a sweet roll – and you could probably even do a savoury version with tomatoes and herbs, but I’m going to keep things sweet over here!
These strawberry sweet rolls can be prepared in advance in a couple of different ways – making the dough in advance by a day and letting it rise in the fridge; making the buns right up to the point before you need to place them in the oven and instead of baking them, refrigerating overnight; or, even just make them the day before and reheat before serving. (Personally, I think they taste best warm – but some people enjoy them cold or room temperature.)
No matter which of these methods you may choose to make this recipe a bit easier, it will still result in fluffy, slightly caramelized buns with delicious sweet filling – topped with a sweet & tart cream cheese frosting. Yum!
Check out just how quick & easy these Strawberry Sweet Rolls are to make – and then scroll down to grab our free printable recipe:
Ingredients for Strawberry Cinnamon Rolls
- 3/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup buttermilk, at room temperature
- 1 egg
- 1/3 cup vegetable oil
- 4 1/2-5 cups all purpose flour
For the strawberry filling:
- 1 cup strawberry jam
- 2 cups sliced strawberries
For the cream cheese drizzle:
- 4 oz. cream cheese, at room temperature (half a brick)
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar, to taste
Tip: you can do either dough rise in the fridge, as needed.
Kitchen Tools You May Find Helpful
- Stand mixer (I usually say a hand mixer is great, but a stand mixer comes in handy for kneading)
- Large mixing bowl
- Measuring cups and spoons
- 2 9″x12″ casserole dishes
- Rolling pin
- Pastry scraper
- Offset spatula
How to Make Strawberry Cinnamon Rolls
Place the water, yeast and 1 tablespoon of the granulated sugar in a large bowl. Stir and proof for 5 minutes.
Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, whisk together the buttermilk, oil and egg.
Pour egg mixture into the water and yeast mixture. Stir another 20 seconds and then add 2 cups of flour and stir until incorporated. Add remaining flour in 1/4 cup increments until the dough forms a cohesive ball that doesn’t stick to the bowl.
Knead the dough for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bow. (Note: I’ve always greased the bowl but a friend recently showed me how it’s easier to grease the dough and it works just the same!)
Cover the dough with plastic wrap and a dish towel and let rise 1-2 hours, until dough has doubled in size.
Remove the towel and plastic wrap to punch down dough.
Sprinkle flour over a large clean surface and roll the dough out to approximately a 20″x30″ rectangle, adding more flour as needed.
Trim off uneven edges and set aside for “scrap buns.”
Spread the strawberry jam over the dough, leaving about 1″ at the long ends of the rectangle clean and free of any jam.
Sprinkle the chopped strawberries overtop of the jam.
Tightly roll the dough up into a log towards the “bare edge” and press to firmly seal the sugar inside.
Score the strawberry roll log every 2 inches and then slice your rolls using those marks using a sharp knife of pastry cutter and place into parchment paper lined, greased pans.
Cover pans with plastic wrap and dish towels and let rolls rise another 1-2 hours, until they are almost doubled.
Bake in a preheated 350 degree for 17 minutes, or until tops start to brown.
While the rolls are baking, prepare the cream cheese frosting by whipping the cream cheese and butter together, and then adding the vanilla extract.
Add in the powdered sugar 1/2 cup at a time until you achieve your desired taste and consistency.
Let the strawberry buns cool slightly before frosting. Serve warm.
Grab your free printable for strawberry cinnamon rolls recipe:
This strawberry sweet roll recipe is an easy brunch recipe that everyone at your table will love!