So, Here’s How I Fell for Strawberry Cinnamon Rolls

You know those days when you wake up with a craving that’s a little, let’s say, overambitious? That’s exactly how these Strawberry Cinnamon Rolls landed in my kitchen. Blame it on a Sunday morning, a pint of strawberries that were about to go off, and honestly, the fact that I’d already eaten toast three days in a row. (What’s that they say about necessity being the mother of invention?)

The first time I made these, I completely forgot to flour the counter, so the dough stuck everywhere like a clingy toddler. But the smell coming from the oven was so good that I honestly didn’t care. If you like your breakfasts a bit sweet and your kitchen smelling like a patisserie, you’re in for a treat—grab a mug of tea because this is gonna be fun.

Why You'll Probably Love These (I Know I Do)

I make this when I get a bit bored of plain ol’ cinnamon rolls—plus, strawberries make me feel like I’m sneaking in something healthy. My family goes absolutely bonkers for them, especially if I don’t mention that there’s fruit involved (kids, right?). Oh, and if you’re worried about the rolls turning out messy, don’t even stress; I’ve had plenty that looked like a hot mess and still vanished in minutes. The secret? It’s all in the gooey filling. If you love recipes that are forgiving and just a bit rustic, you’ll get along with these.

What You’ll Need (and Some Realistic Substitutes)

3 cups all-purpose flour (I use bread flour sometimes when I run out, works fine)
2 ¼ teaspoon instant yeast (the little packets—my gran swears by Red Star, but honestly, whatever’s cheapest)
¼ cup white sugar (brown sugar works if you like it a bit caramelly)
½ teaspoon salt
½ cup warm milk (if you’re out, just use water, or I’ve even used oat milk when I was in a pinch—it’s grand)
2 tablespoon unsalted butter, melted (I’ve used margarine once, didn’t even notice)
1 egg, room temp
1 ¼ cups fresh strawberries, diced small (frozen work, just thaw and drain, but they’ll get a bit mushier)
3 tablespoon brown sugar (or coconut sugar if that’s your thing)
2 teaspoon ground cinnamon (my mate uses cardamom sometimes—tastes totally different but still great)
For the glaze: about 1 cup powdered sugar & 1-2 tablespoon milk (orange juice in the glaze is fab if you’re feeling zesty)

Honestly, Here’s How I Do It (Your Kitchen, Your Rules)

Grab a big mixing bowl and toss in the flour, yeast, white sugar, and salt.
Mix the milk, melted butter, and egg in a jug—just give it a good whisk; I never bother with a separate bowl for this.
Pour the wet stuff into the dry stuff. Stir until you get a shaggy dough. If it’s too sticky, sprinkle in a bit more flour. If it’s dry, splash in a tiny bit more milk. (This is where my kitchen gets a bit chaotic every time—don't sweat it.)
Turn it out onto a lightly floured counter and knead for about 6-8 minutes. Or until it feels smooth and stretchy, like Play-Doh. If you’ve got a stand mixer, use it, but I often just use my hands—more satisfying, if you ask me.
Plop it back in the bowl, cover with a clean tea towel, and let it rise somewhere warm for about 60-90 minutes. Or until doubled (I’ve rushed this before, and the rolls just weren’t as fluffy—lesson learned!).
While the dough rises, mix your diced strawberries, brown sugar, and cinnamon in a bowl. Smells amazing, right? Try not to eat too much—save some for the rolls.
Once the dough’s puffed up, punch it down (very satisfying bit) and roll it out to a rectangle, about 12x16 inches or thereabouts. Doesn’t have to be perfect. Spread the strawberry mixture over the dough, leaving a small border.
Now, roll it up from the long side—like a giant sushi roll. If strawberries ooze out the sides, you’re doing it right. Slice into 9 or 12 rolls depending on how chunky you want ‘em.
Arrange in a greased baking dish, cover, and let rise again while the oven preheats to 180°C/350°F (about 30 minutes). Grab a cuppa while you wait.
Bake for 22-26 minutes, until golden. The smell is bananas (well, strawberries, but you get me). If you like your rolls super gooey, lean towards less baking time.
While the rolls cool slightly, whisk the powdered sugar and milk to make your glaze. Drizzle over while still a little warm—makes it all melty. This is where I usually sneak the first bite. Quality control, right?

Notes from My Many Mishaps

If you use frozen strawberries, thaw and drain well—or your rolls might be a bit on the soggy side (learned that the messy way).
Sometimes my dough rises slower if the kitchen’s cold. I just stick the bowl near the stove or, cheeky tip, in a turned-off microwave.
Don’t worry if the filling leaks out; actually, the sticky edges are the best bit.

Variations I’ve Tried (Some Better Than Others!)

Blueberries instead of strawberries: delicious, but you’ll want to add a squeeze of lemon to perk it up.
I once tried using strawberry jam instead of fresh berries—honestly, a bit too sweet for me, but my sister loved it.
Oh, and chocolate chips in the filling? Tasty, but makes things even messier (not a bad thing, depending on your mood).

Got the Right Gear? (Don’t Fret if You Don’t)

I use a rolling pin, but in a pinch, a wine bottle does the job (just… clean it first!).
Any baking dish works, even a cast iron skillet if that’s what you’ve got.
Stand mixer? Handy, but I do 90% by hand anyway. Good workout!

How to Store ‘Em (If They Survive That Long)

These rolls keep pretty well in an airtight tin at room temp for a day or two—though honestly, in my house, they never last more than a day! You can freeze them (I wrap individually), but I think they taste best fresh. If you’re curious about freezing dough, King Arthur Baking has a guide that’s really helped me out.

Serving—My Favourite Part

We like these slightly warm, sometimes with extra fresh strawberries on the side. Or just with a thick mug of Yorkshire tea. For birthdays, I’ve been known to add a scoop of vanilla ice cream (don’t judge me!).

What I Wish I’d Known (Pro Tips from My Kitchen Fails)

I once tried rushing the second rise—big mistake. They turned out dense. Actually, I find it works better if you’re patient.
Also, don’t overwork the dough after the first rise or it gets tough. Gentle hands, always.
Oh, and if your glaze is too thick, just add a splash more milk—go slow; it thins out quickly.

FAQ (Questions I’ve Actually Gotten)

Can I use gluten-free flour?: Yeah, probably, but you’ll need to tweak the liquid. I’ve not nailed it myself yet, so if you crack it, let me know!
How do you stop the filling from oozing out?: Short answer—you can’t, and honestly, I don’t even try. That sticky caramelised edge is the best bit.
Can I prep these the night before?: Absolutely—just cover and pop in the fridge after cutting the rolls. Next morning, let them come to room temp and rise before baking. (I got this idea off Sally’s Baking Addiction, by the way.)
What if I don’t have strawberries?: No sweat—try whatever berry you’ve got. I’ve even used apples chopped small with a bit more cinnamon.

And oh, before I forget—did I ever tell you about the time my dog tried to swipe a roll right off the cooling rack? Lucky for me, they were still too hot for him. Always keep an eye on your pets (and your family) when these are around. Happy baking!

Strawberry Cinnamon Rolls: My Go-To Sweet Breakfast Recipe

So, Here’s How I Fell for Strawberry Cinnamon Rolls

Why You'll Probably Love These (I Know I Do)

What You’ll Need (and Some Realistic Substitutes)

Honestly, Here’s How I Do It (Your Kitchen, Your Rules)

Notes from My Many Mishaps

Variations I’ve Tried (Some Better Than Others!)

Got the Right Gear? (Don’t Fret if You Don’t)

How to Store ‘Em (If They Survive That Long)

Serving—My Favourite Part

What I Wish I’d Known (Pro Tips from My Kitchen Fails)

FAQ (Questions I’ve Actually Gotten)

Strawberry Cinnamon Rolls

Ingredients

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Approximate Information for One Serving

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