Strawberry Cinnamon Rolls

The softest and fluffiest Strawberry Cinnamon Rolls! Soft tangzhong milk bread dough filled with homemade strawberry jam, baked until golden brown and topped with a dreamy strawberry cream cheese frosting!

Why You Will Love These Strawberry Cinnamon Rolls

• SOFT and Fluffy - Using the Tangzhong method is the secret to the softest cinnamon rolls. Read on to learn more!
• Strawberry Flavor - Fresh homemade strawberry jam and freeze-dried strawberries in the frosting are guaranteed to add bold strawberry flavor.
• Not too Sweet - Since we are making our own jam, we're able to control the amount of sugar.
• Can be Made Ahead - The strawberry jam can be made up to a week in advanced and the dough can rise overnight in the fridge.

If you're looking for more yeast bread recipes, be sure to check out my Brown Butter Cinnamon Rolls and Blood Orange Cinnamon Rolls! For savory bakes, check out my Jalapeño Cheddar Twist Bread and  Savory Mediterranean Babka!

What is Tangzhong?

Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.

The science behind this method is that the pre-cooked paste enables the flour molecules to hold more liquid. According to King Arthur Baking Company, "this process pre-gelatinizes the starches in the flour, and as a result they can absorb more liquid." In short, more hydration equals a softer and fluffier bread.

I know it may sound intimidating, but it's truly not. The good thing is, it will only add an additional 3 minutes to your process and will totally be worth it! Trust me!

Ingredient Notes

Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!

Tangzhong Brioche Dough

• Bread Flour + Water - We will be cooking a small amount of flour and water to make the tangzhong.
• Yeast - I like to use dry active yeast, but you can also use instant yeast.
• Milk -  For best results, use whole milk.
• Sugar - The sugar will feed the yeast and will also be in the main dough.
• Flour - We are using a combination of bread flour and all-purpose flour.
• Milk Powder - This is optional, but highly recommended. It makes the rolls super soft and enhances the flavor. I use this one.
• Eggs - Gives structure and helps the bread brown.
• Butter - We'll be using softened butter. Adds richness and flavor.
• Salt - Rounds out the flavors and sweetness.

Homemade Strawberry Jam

• Strawberries - You can use fresh or frozen strawberries.
• Sugar - Both white and brown sugar are used to add sweetness and flavor.
• Cornstarch - Helps thicken the jam.
• Lemon Juice + Zest - Balances the sweetness and adds brightness.

Strawberry Cream Cheese Frosting

• Cream Cheese - Use full fat cream cheese from the brick. Not whipped cream cheese.
• Butter - Adds flavor.
• Powdered Sugar - Sweetens and thickens the frosting.
• Reserved Homemade Jam - Adds flavor and thins out the frosting.
• Freeze-Dried Strawberries - Adds a ton of flavor.
• Milk if needed - If you would like a thinner glaze, feel free to add any kind of milk.

*See recipe card for quantities.

Step By Step Instructions

Here are step-by-step photos and instructions on how to make these Strawberry Cinnamon Rolls! Please find detailed instructions in the recipe card at the end of this post.

Step 1. Make Strawberry Jam - Over medium heat, cook diced strawberries, white sugar, brown sugar, lemon juice, lemon zest and cornstarch until thickened. Stir frequently. Will take about 20 minutes.

Immediately transfer to a jar or bowl, cover and store in the fridge until needed. Can be made a week in advanced.

Step 2. Make the Tangzhong - In a small saucepan, whisk together bread flour and water until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches 149ºF (65ºC). It will take only take a few minutes. Transfer to a bowl and allow to cool on the counter.

Step 3. Make Tangzhong Brioche Dough - In the bowl of a stand mixer, add warm milk (105ºF), active dry yeast and 1 teaspoon of white sugar and stir to combine. Allow the yeast to bloom for 10 minutes.

*If you are using instant yeast, skip to step 4. Just combine the instant yeast with all the dough ingredients, except for the butter.

Step 4. To the yeast mixture, add bread flour, all-purpose flour, all of the tangzhong mixture, sugar, eggs, milk powder and salt.

Step 5. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.

Step 6. Fit your stand mixer with the hook attachment and knead the dough on medium speed for about 5 minutes. Then mix in a tablespoon of butter at a time until combined.

Step 7. Continue kneading the dough for about 10 minutes or until it passes the window pane test.

Step 8. Form dough into a smooth ball and place into a well oiled bowl. Cover with plastic wrap and let the dough rise for about an hour.

Step 9. Once the dough has doubled in size, gently punch it down to release gas bubbles.

Step 10. Transfer to a lightly floured work surface and roll out to roughly a 16x24 inch (40x60 cm) rectangle. Please note, the longer edge could be between 20 to 24 inches (50 to 60 cm). For taller rolls, aim for 24 inches.

Step 11. Evenly spread a thin layer of strawberry jam onto the dough, leaving a ½ inch border (1.2 cm). Trim irregular edges if needed and then cut into 12 even pieces. Roll each strip of dough into buns.

Step 12. Transfer the rolls to a buttered 9x13 inch (22x33cm) baking pan. The dough will be super soft and squishy, so don't worry about making them look perfect.

Step 13. Depending on how warm your kitchen is, allow to proof for about 30 to 45 minutes. Bake at 350ºf (176ºC) for 26 to 30 minutes or until an inserted thermometer registers at 191ºF (88ºC).

Step 14. While the rolls are baking, make the Strawberry Frosting. In a medium bowl, combine cream cheese, softened butter, powdered sugar, strawberry jam and freeze-dried strawberries. For a thinner glaze, add some milk (any kind will do) or heavy cream to achieve your desired consistency.

Step 15. Allow strawberry sweet rolls to cool for 15 to 20 minutes in the pan, then slather with frosting. Serve immediately and enjoy!

Substitutions & Variations

• For the Strawberry Jam - Feel free to use store bought jam if you are unable to make your own. You can also try other fruit jams like, raspberry, boysenberry, blueberry or blackberry.
• For the Strawberry Cream Cheese Frosting - You can totally use a vanilla cream cheese glaze instead. You can also drizzle a simple vanilla or lemon glaze on top of the rolls.

Special Equipment

• Stand Mixer - While having a stand mixer is helpful, you can also make by hand. Please see directions in the FAQ section.

• Thermometer - Although it's not required, it's very helpful. We use it check the temp when the tangzhong cooks. We also want to make sure the milk is at the correct temperature for blooming the yeast and to know when the cinnamon rolls are properly cooked.

• Kitchen Scale - It's helpful to have when measuring ingredients.

Storage

• Counter - These rolls are best consumed right away, but you can store in an airtight container at room temperature for up to a day.
• Refrigerator - Store in an airtight container in the fridge for up to 5 days. Allow to come to room temperature or microwave for 30 to 40 seconds before serving.
• Freezer - Once completely cooled, wrap individual rolls in plastic wrap and store in a freezer-safe container/bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave.

Expert Tips

Use a stand mixer if you can. The dough can be quite sticky. Having the machine do all the heavy lifting will make it easier to knead.

Measure your ingredients correctly, especially your flour. I always recommend using a kitchen scale. However, if you do not have one, aerate and fluff up your flour first, then spoon into your measuring cup and finally level off with the back of a knife.

Follow the recipe exactly. I know it can be tempting to stray from a recipe (I'm guilty of that), but making adjustments, whether big or small can change the final result.

Perform a "poke" test after the second rise! Every kitchen's environment is different, so depending on how cold or warm your kitchen is, the rolls can take anywhere from 30 minutes to 1 hour to fully proof. After 30 minutes, gently press your finger against the dough and if it springs back slowly and leaves a slight indentation, it's ready! If it springs back immediately, then it needs more time.

Use a true 9x13 inch (22x33cm) pan with straight edges if you can. Although some baking pans are labeled as 9x13 inches, some pans are rounded in at the base, making the surface space much smaller. For example, my Staub ceramic "9x13 inch" pan measures at 7.5 x11 inches (19x27cm) at the base. I'm using a 9x13 inch pan from "USA pan" that is a true, straight edge pan. These rolls fluff up quite nicely and would benefit from having space.

FAQ

More Strawberry Recipes

📖 Recipe

Strawberry Cinnamon Rolls

Lisa Flinn

The softest and fluffiest Strawberry Cinnamon Rolls! Soft tangzhong milk bread dough filled with homemade strawberry jam, baked until golden brown and topped with a dreamy strawberry cream cheese frosting!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 26 minutes mins

Rise & Proof Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 41 minutes mins

Course Breakfast, Dessert

Cuisine American

Yields 12 Rolls

INGREDIENTS

Strawberry Jam

• ▢ 16 Ounces (454g) Fresh or Frozen Strawberries see note below
• ▢ ½ Cup (100g) White Sugar
• ▢ ¼ Cup (50g) Brown Sugar
• ▢ Zest of ½ Lemon
• ▢ 2 Tablespoons Lemon Juice
• ▢ 1 Tablespoon Cornstarch

Tangzhong

• ▢ ¼ Cup (30g) Bread Flour
• ▢ ⅔ Cup (150g) Water

Dough

• ▢ 2 ¼ Teaspoons (7g) Dry Active Yeast see note below
• ▢ ¾ Cup (170g) Whole Milk
• ▢ ⅓ Cup + 1 Teaspoon (67g + 4g) White Sugar divided
• ▢ All the Tangzhong
• ▢ 2 ½ Cups (300g) Bread Flour
• ▢ 2 Cups (240g) All-Purpose Flour
• ▢ 3 Tablespoons Dry Milk Powder
• ▢ 2 Large Eggs room temp
• ▢ 5 Tablespoons (70g) Unsalted Butter softened
• ▢ 1 Teaspoon Salt

Strawberry Cream Cheese Frosting

• ▢ 4 Ounces (113g) Brick Full-Fat Cream Cheese room temp
• ▢ 2 Tablespoons Unsalted Butter room temp
• ▢ 1 Cup (113g) Powdered Sugar
• ▢ 2 Tablespoons Strawberry Jam
• ▢ 2 Tablespoons (10g) Freeze-Dried Strawberry Powder
• ▢ Milk if needed

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Instructions

 

• Make Strawberry Jam - Over medium heat, cook diced strawberries, white sugar, brown sugar, lemon juice, lemon zest and cornstarch until thickened. Stir frequently. Will take about 20 minutes. Immediately transfer to a jar or bowl, cover and store in the fridge until needed. Can be made a week in advanced.

  16 Ounces (454g) Fresh or Frozen Strawberries

  ½ Cup (100g) White Sugar

  ¼ Cup (50g) Brown Sugar

  Zest of ½ Lemon2 Tablespoons Lemon Juice

  1 Tablespoon Cornstarch
• Make the Tangzhong - In a small saucepan, whisk together bread flour and water until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature is 149ºF (65ºC). It will take about 2 to 3 minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter.

  ¼ Cup (30g) Bread Flour

  ⅔ Cup (150g) Water
• Make Tangzhong Brioche Dough - In the bowl of a stand mixer, add warm milk (105ºF), active dry yeast and 1 teaspoon of white sugar and stir to combine. Allow the yeast to bloom for 10 minutes.

  ¾ Cup (170g) Whole Milk

  2 ¼ Teaspoons (7g) Dry Active Yeast

  1 Teaspoon White Sugar
• To the yeast mixture, add bread flour, all-purpose flour, all of the tangzhong mixture, ⅓ cup of sugar, eggs, milk powder and salt. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.

  2 ½ Cups (300g) Bread Flour

  2 Cups (240g) All-Purpose Flour

  ⅓ Cup White Sugar

  2 Large Eggs

  3 Tablespoons Dry Milk Powder

  1 Teaspoon Salt
• Fit your stand mixer with the hook attachment and knead the dough on medium/low speed for about 5 minutes. Then mix in the butter 1 tablespoon at a time, should take about 2 minutes. After all the butter is incorporated, continue kneading the dough on medium speed for about 10 minutes or until it passes the window pane test. See note below.

  5 Tablespoons (70g) Unsalted Butter
• With oiled hands, form the dough into a smooth ball and place into a well oiled bowl. Cover with plastic wrap and let the dough rise for about an hour or until it doubles in size.
• Shape the Rolls - Gently punch the dough down to release gas bubbles. Transfer to a lightly floured work surface and roll out to roughly a 16x24 inch (40x60 cm) rectangle. Please note, the longer edge could be between 20 to 24 inches (50 to 60 cm). For taller rolls, aim for 24 inches.
• Evenly spread a thin layer of 1 cup of strawberry jam onto the dough, leaving a ½ inch border (1.2 cm). With a pizza cutter or sharp knife, trim any irregular edges and then cut the dough into 12 even pieces. 
• Roll each strip of dough into buns and transfer to a buttered 9x13 inch (22x33cm) baking pan. The dough will be super soft and squishy, so don't worry about making them look perfect. Allow to proof for about 30 to 45 minutes, depending on how warm your kitchen is.
• When the rolls are almost done proofing, set a rack in the center of the oven and preheat it to 350ºf (176ºC).
• When rolls are fully proofed (see note below) bake for 26 to 30 minutes or until an inserted thermometer registers at 191ºF (88ºC). 
• Make Strawberry Cream Cheese Frosting While Rolls are Baking - In a medium sized bowl, whisk together softened cream cheese and softened butter until smooth. Add powdered sugar, 2 tablespoons of strawberry jam, 2 tablespoons of strawberry powder and whisk until combined. For a thinner frosting, add ¼ cup of milk or until desired consistency is achieved.

  4 Ounces (113g) Brick Full-Fat Cream Cheese

  2 Tablespoons Unsalted Butter

  1 Cup (113g) Powdered Sugar

  2 Tablespoons Strawberry Jam

  2 Tablespoons (10g) Freeze-Dried Strawberry Powder

  Milk if needed
• Allow rolls to cool for 15 to 20 minutes in the pan, then slather with frosting. Serve immediately and enjoy!

Notes

Frozen Strawberries - There is no need to thaw frozen strawberries. As the strawberries cook and soften, use a potato masher or back of a spoon to break the pieces down.

For Instant yeast, skip to step 4. Combine instant yeast with all the dough ingredients (except butter) into the bowl of your stand mixer  Just make sure the salt and yeast are not touching.

To perform the Window Pane Test, take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.

How to know when your rolls are done proofing - Perform a "Poke" test! Gently press your pointer finger into the dough and if it springs back slowly and leaves a slight indentation, it's ready. If the dough bounces back immediately, then needs more time.

Keyword cinnamon rolls, Japanese milk bread, milk bread dough, strawberry cinnamon rolls, strawberry rolls, strawberry sweet rolls

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