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Strawberry Cinnamon Rolls

Strawberry cinnamon rolls made with thawed bread dough are rolled into tight spirals with visible strawberry pieces and cinnamon swirls, then baked until golden. They’re finished with a creamy cream cheese glaze that drizzles over warm pastries.
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Prep Time 30 minutes
Cook Time 20 minutes
rise 1 hour
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

Strawberry cinnamon roll dough
  • 1 lb frozen bread dough thawed
  • 4 tbsp butter softened
  • 0.5 cup granulated sugar
  • 2 tbsp ground cinnamon
  • 1 cup fresh strawberries, chopped
Cream Cheese Glaze
  • 2 oz cream cheese softened
  • 2 tbsp butter softened
  • 0.5 cup powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 9x13 inch baking pan

Method
 

Prep and fill the dough
  1. Preheat the oven to 375°F. Roll the thawed bread dough into a 12x16 inch rectangle.
  2. In a small bowl, mix the softened butter, granulated sugar, and ground cinnamon until evenly combined. Spread the cinnamon mixture over the dough.
  3. Sprinkle the chopped strawberries evenly over the cinnamon mixture. Starting from the long side, roll the dough tightly and cut into 12 equal rolls.
  4. Place the rolls in a greased 9x13 inch baking pan. Cover with a damp towel and let rise for 1 hour.
Bake and glaze
  1. Bake at 375°F for 18-20 minutes, until the rolls are golden brown. While they bake, prepare the glaze by beating cream cheese, butter, powdered sugar, and vanilla extract until smooth.
  2. Let the rolls cool slightly, then drizzle warm rolls with glaze before serving. Serve while the glaze is still soft and lightly dripping.

Notes

For the clearest spiral and visible strawberry pieces, roll from the long edge firmly and keep the slices even before baking. Refrigerate leftovers in an airtight container for up to 3 days; rewarm in the oven at 300°F for 5-8 minutes. Freezing is not recommended because the strawberries and glaze can soften after thawing. For a lower-sugar option, use half powdered sugar in the glaze and consider low-sugar vanilla-style icing sweetener if available.