Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

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!

Ingredients Needed

• Filing Tip: If you can’t find canned pie filling, double my homemade strawberry sauce recipe and add 4 teaspoons cornstarch and 2 teaspoons water to thicken.

• Glaze Tip: Freeze-dried strawberries are the key to the incredible strawberry flavor. If you can’t find them, use strawberry jam or jelly, but reduce the half & half to keep the glaze thick.

How to Make Strawberry Cinnamon Rolls

Dough

1. 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.
2. 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.
3. Combine: Add the egg and water, and use a stand mixer fitted with the dough hook attachment to mix until combined.
4. Slowly Add Milk: Slowly add the milk mixture and the remaining 1 cup of flour to the dough until combined.
5. 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.
6. 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

7. Spread: Spread the strawberry pie filling evenly over the dough. Combine the cinnamon and sugar in a small bowl, then sprinkle it evenly over the strawberry filling.
8. Roll: Roll the 15-inch side into a log, then pinch the seams. To avoid the filling squeezing out the other side, lift the rolled side and place it on top of the filling before pulling it back towards you to tighten the roll. Repeat this throughout the rolling process to prevent losing any filling.
9. 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.
10. Let Rolls Rise: Place the rolls in a 9 x 13 x 2-inch baking pan, cover with a damp cloth, and let them rise in a warm place for 30 minutes.
11. Bake: While the rolls rise, preheat the oven to 375 degrees Fahrenheit. Bake for 30 minutes, or until just golden brown on top.

Lemon Cream Cheese Glaze

12. 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.
13. Add Glaze: Spread over the warm strawberry cinnamon rolls after they cool for 10 minutes or so.

Print

Strawberry Cinnamon Rolls

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These delicious strawberry cinnamon rolls are made with pie filling and a quick and easy dough. The flavor is out of this world amazing!

Course Breakfast, Dessert

Cuisine American

Keyword best cinnamon rolls, cinnamon roll recipes, fluffy cinnamon rolls, homemade strawberry cinnamon rolls, lemon glaze cinnamon rolls, quick and easy cinnamon roll recipe, strawberry cinnamon roll recipe, strawberry cinnamon rolls, strawberry cream cheese frosting

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 Servings

Calories 383kcal

Author Alyssa Rivers

Ingredients

Dough

• ¾ cup milk
• ⅓ cup softened unsalted butter
• 2 ¼ cups all-purpose flour,
• 2 teaspoons instant yeast
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 large egg
• ¼ cup water
• 1 cup all-purpose flour +2 tablespoons if the dough is very sticky

Filling

• 1 (21-ounce) can strawberry pie filling
• 2 teaspoons ground cinnamon
• ½ teaspoon granulated sugar

Strawberry Lemon Cream Cheese Glaze

• 4 ounce cream cheese softened
• 3 Tablespoons salted butter softened
• 1 cup powdered sugar
• 2 tablespoons freeze-dried strawberries crushed into powder about .5-ounces freeze-dried strawberries
• 3 tablespoons half & half
• 2 teaspoons lemon juice
• 1 tablespoon lemon zest about 1 large lemon

Instructions

Dough

• In a small saucepan over medium-low heat, add ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter has melted and remove from heat. Let stand until lukewarm temperature.
• In a large bowl or the bowl of a stand mixer, whisk together 2 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
• Add 1 large egg and ¼ cup water and use a stand mixer fitted with the dough hook attachment to mix until combined.
• Slowly add the milk mixture and 1 cup all-purpose flour to the dough until combined.
• Knead on medium speed for 6-7 minutes or until the dough is smooth and pulls away from the sides of the bowl. If the dough is very sticky and won’t pull away from the sides even after 6-7 minutes, add 1-2 tablespoons of flour and knead again for 2-3 minutes. You can alternatively make the dough by hand. Stir all the ingredients together in a large bowl before kneading it on a lightly floured surface until smooth, about 10 minutes or so.
• Form the dough into a ball and place it back into the bowl. Set it aside to let it rest for about 10 minutes.
• On a lightly floured surface, roll the dough into a large 9 x 15-inch rectangle that is about ¼-½ inch thick.

Filling

• Spread the 1 (21-ounce) can strawberry pie filling over the dough. Combine the 2 teaspoons ground cinnamon and ½ teaspoon granulated sugar in a small bowl, then sprinkle it evenly on top of the strawberry filling.
• Roll up the 15-inch side into a log and pinch the seams. To avoid the filling squeezing out the other side, try lifting up the rolled side and placing it down on top of the filling before pulling it back towards you to make the roll tiger. Repeat this for the entire process of rolling the dough to prevent losing all the filling.
• 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.
• 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.
• While the rolls rise, preheat the oven to 375 degrees Fahrenheit. Bake for 30 minutes or until just golden brown on the tops.

Glaze

• In a medium bowl, combine 4 ounce cream cheese softened, 3 Tablespoons salted butter softened, and 1 cup powdered sugar until smooth. Add 3 tablespoons half & half, 2 teaspoons lemon juice, 1 tablespoon lemon zest, and 2 tablespoons freeze-dried strawberries crushed into powder and mix until combined. Spread over the warm rolls after they cool for 10 minutes or so.

Video

Notes

Leftover Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days. Warm for 20–30 seconds before serving.
• Freeze: Freeze the rolls after rolling, but before the final rise. Thaw, let rise until doubled, then bake.
• Room Temperature: Because of the cream cheese glaze, don’t store these at room temperature.

Nutrition

Calories: 383kcal | Carbohydrates: 60g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 177mg | Potassium: 139mg | Fiber: 3g | Sugar: 28g | Vitamin A: 431IU | Vitamin C: 42mg | Calcium: 59mg | Iron: 2mg

More Tasty Strawberry Recipes

If you loved these strawberry cinnamon rolls, then you’ve got to try a few more of my favorites strawberry desserts! Like my strawberry cake from scratch!

Desserts

Strawberry Brownies

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Desserts

Strawberry Pretzel Salad

4 hours 20 minutes

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Strawberry Trifle

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The Easiest Fresh Strawberry Pie

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