Strawberry cinnamon rolls with homemade strawberry cream cheese frosting and strawberry filling are a fun twist on classic cinnamon rolls.
There is nothing better than the smell of baking cinnamon rolls. I usually bake the premade cinnamon roll dough you can pick up at the grocery store, but this time I went all out.
Most of the recipes on this site are super easy to make, so this one, with a longer ingredient list and yeast, is more complicated. But strawberry cinnamon rolls are worth the extra effort.
I love strawberry recipes. My strawberry muffins are delicious! Strawberry waffles – cute AND heart-shaped. Strawberry pop-tarts are a surefire winner, too.
So, when I decided to make homemade cinnamon rolls, I knew they needed to be strawberry-flavored.
Strawberry rolls are perfect for Mother’s Day, Valentine’s Day, or any special breakfast or brunch – consider adding them to a Valentine’s Day breakfast charcuterie board!
Supplies Needed
- Stand Mixer with a paddle attachment and a dough hook
- Rolling Pin
- Serrated Knife, Unflavored Dental Floss, or String
- 9×13 Baking Dish
- Large Mixing Bowl
- Electric Hand Mixer or Strong Whisk
- Tea Towel
- Pink Food Coloring
- Strawberry Extract
How to Make Strawberry Cinnamon Rolls
Start by warming almond milk and melting butter in a saucepan. Add strawberry extract and a few drops of pink food coloring. Mix, then let it cool for 5 minutes.
Add the food coloring to the milk mixture for the best results – it’s the easiest way. If you add the color once the dough is already formed, the color will not be even throughout!
In a stand mixer bowl, combine the dry ingredients. Mix 2 cups of flour, granulated sugar, instant yeast, sea salt, and cinnamon until incorporated.
Next, incorporate the wet ingredients. Pour the cooled strawberry milk mixture into the dry ingredients and mix. Switch to the dough hook attachment.
Incorporate the egg and remaining flour. Knead with the mixer for 5-7 minutes until the dough is smooth and elastic.
Place dough on a lightly floured surface and knead by hand until the dough forms into a smooth ball.
Grease a bowl, place the dough inside, cover it, and let it rise until it has doubled.
Once risen, roll the dough into a 9×13 rectangle. Spread strawberry pie filling on the dough, leaving an inch of space around the edges.
Roll the dough into a log shape lengthwise. Use a serrated cake knife, dental floss, or string to slice the log into 12 pieces.
Place the rolls in a greased 9×13 baking pan or dish. Cover the top of the dough with a tea towel or plastic wrap and let them rise again for about 20 minutes.
Bake the rolls in the oven for 20-23 minutes until the tops turn golden brown. Allow the strawberry cinnamon rolls to cool for about 5 minutes before frosting.
How to Make Strawberry Cream Cheese Frosting
As the cinnamon rolls bake in the oven, assemble the ingredients for the frosting.
In a large mixing bowl, add the softened cream cheese, powdered sugar, softened butter, strawberry extract, a couple of drops of pink food coloring (adjust to achieve desired color), and a splash of milk.
Use an electric hand mixer or a whisk to combine the ingredients thoroughly.
Mix at a low speed to prevent the powdered sugar from creating a cloud, then gradually increase the speed. Mix until all ingredients are well incorporated and the frosting is smooth and creamy.
If the frosting is too thick, add a little more milk, a teaspoon at a time, and continue mixing until you reach the desired consistency. If it’s too thin, gradually add more powdered sugar until it thickens to your liking.
Give the frosting a quick taste test. If you desire a more robust strawberry flavor, add more strawberry extract. Adjust sweetness by adding more powdered sugar if needed.
Once the strawberry cream cheese frosting is smooth, creamy, and perfectly flavored, set it aside until the cinnamon rolls are ready to be frosted.
How to Store Leftover Strawberry Cinnamon Rolls
These cinnamon rolls will keep in an airtight container for 2-3 days.
Ingredients
Strawberry Cinnamon Rolls
- 1 ½ cup almond milk
- 5 tablespoons unsalted butter
- 2 teaspoons strawberry extract
- 3-4 drops of pink food coloring
- 4 cups all-purpose flour divided
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast
- ½ teaspoons finely ground sea salt or kosher salt
- ¼ teaspoons 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 of pink food coloring
Instructions
- Add almond milk and butter in a small saucepan, whisking consistently until the butter is melted and the milk is warm. Add in strawberry extract and 3-4 drops of pink food coloring. Mix until combined. Remove from stove and allow to cool for 5 minutes.
- In the bowl of a stand mixer, combine 2 cups flour, granulated sugar, instant yeast, sea salt, and cinnamon. Mix several times until dry ingredients are incorporated together.
- Add in the wet mixture and mix until combined. Switch your paddle attachment to the dough hook.
- Add in the egg and the remaining flour. Knead with the mixer for 5-7 minutes. The dough should be smooth and slapping against the side of the bowl.
- Remove the dough from the bowl and place on a lightly floured work surface. Knead with your hands until a smooth ball forms.
- Grease the inside of a large bowl and place the dough in the center. Cover with plastic wrap or a tea towel and allow to rise until doubled (see notes.)
- Preheat the oven to 350℉ (177℃).
- Once the dough has risen, roll it out into a rectangle (about 9×13).
- Spread the strawberry pie filling over the dough, leaving an inch of space along the perimeter.
- Carefully roll the dough into a log shape lengthwise.
- Using a serrated cake knife, unflavored dental floss, or string, divide the log into 12.
- Place the cinnamon rolls in a greased 9×13 dish and cover with a tea towel. Allow the dough to proof for a second time for approximately 20 minutes. After 20 minutes, the rolls will have increased in size.
- Place the dish on the center rack of the oven and bake for 20-23 minutes. Tops should have a light golden color.
- While the rolls are baking, make the strawberry cream cheese frosting. Combine softened cream cheese, powdered sugar, softened butter, strawberry extract, pink food coloring, and milk in a large mixing bowl. Mix with an electric hand mixer or a whisk until the cream cheese frosting is smooth.
- Remove rolls from the oven and allow to cool for 5 minutes.
- Spread frosting onto the rolls and serve.