Breakfast

Strawberry Cinnamon Rolls with Brioche

Name: Strawberry Cinnamon Rolls with Brioche
Prep time: 2 h 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 cup milk; 1/4 cup sugar; 2 1/4 teaspoons active dry yeast; 1/2 cup unsalted butter, melted; 3 large eggs; 4 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon cinnamon; 1 cup strawberries, diced; 1/4 cup brown sugar

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Warm, brioche-style dough rolled around sweet cinnamon, brown sugar, and fresh diced strawberries makes these Strawberry Cinnamon Rolls with Brioche a special treat. The dough is rich and tender from eggs and butter, the filling smells warmly spiced, and the berries add bright, juicy bursts in each bite. This recipe is friendly enough for a weekend bake and impressive enough for brunch guests. If you like fruit-forward pastries, you might also enjoy a light pavlova — try this Apple Pavlova with Cinnamon Whipped Cream for another seasonal dessert idea.

Recipe Information

Prep Time: 2 hours 15 minutes (includes rising time and assembly)
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Servings: 12 rolls
Difficulty Level: Medium

Nutrition Information

Calories per serving: 290 kcal (approximate)
Protein: 6 g
Carbohydrates: 42 g
Fat: 10 g
Fiber: 1.5 g
Sugar: 11 g
Sodium: 200 mg

Why Make This Strawberry Cinnamon Rolls with Brioche

These rolls blend the rich, tender crumb of brioche with the comforting spice of cinnamon and the bright pop of fresh strawberries. They smell incredible while baking — warm butter, caramelizing sugar, and sweet fruit. The texture balances a soft, pillowy dough with a sticky, jammy filling. They make a cozy weekend breakfast, a sweet brunch centerpiece, or a lovely dessert after dinner.

How to Make Strawberry Cinnamon Rolls with Brioche

This recipe uses a brioche-style enriched dough for extra softness. You’ll proof the yeast, knead a gentle dough, let it rise, then roll it thin, layer in the filling, roll, slice, and bake. Work with slightly chilled strawberries if they are very juicy to keep the filling from getting soggy.

Ingredients:

1 cup milk
1/4 cup sugar
2 1/4 teaspoons active dry yeast
1/2 cup unsalted butter, melted
3 large eggs
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 cup strawberries, diced
1/4 cup brown sugar

Directions:

Step 1: Preparation

In a small saucepan, warm the milk and 1/4 cup sugar until just warm to the touch (about 100–110°F / 38–43°C). Remove from heat. Stir in the active dry yeast and let it sit for 5 minutes until foamy. Meanwhile, melt the butter and crack the eggs into a large bowl.

Step 2: Mixing

Add the foamy yeast mixture and melted butter to the eggs and whisk briefly. Gradually add the flour, salt, and cinnamon and mix until a soft dough forms. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Step 3: Rising and Rolling

Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour until doubled. After rising, roll the dough out into a rectangle on a floured surface. Spread a thin layer of softened butter over the dough, then evenly sprinkle the brown sugar, cinnamon (if you want extra), and the diced strawberries across the surface.

Step 4: Shaping and Baking

Roll the dough up tightly from one long edge into a log and cut into 12 even rolls. Place the rolls into a greased baking dish, cover, and let rise another 30 minutes. Preheat the oven to 350°F (175°C) while they rise. Bake the rolls for 25–30 minutes until they turn golden brown and sound hollow when tapped. Let them cool a little, then serve warm.

How to Serve Strawberry Cinnamon Rolls with Brioche

Serve warm so the center stays soft and the strawberries are juicy. These pair well with a simple vanilla glaze, a dusting of powdered sugar, or a scoop of vanilla ice cream for dessert. For a brunch spread, add fresh fruit, coffee, and a light salad. They taste best the day they’re baked but are still lovely warmed the next day.

How to Store Strawberry Cinnamon Rolls with Brioche

Room temperature: Cover loosely with foil or plastic wrap and store for up to 2 days.
Refrigerator: Store in an airtight container for up to 4 days. Warm briefly in a low oven or microwave before serving.
Freezing: Freeze unfrosted rolls in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and warm before serving. You can also freeze baked rolls; warm them gently to refresh texture.

Expert Tips for Perfect Strawberry Cinnamon Rolls with Brioche

Use whole milk for a richer dough. If using low-fat milk, add a tablespoon of extra butter.
Proof yeast in warm, not hot, milk. Over 120°F can kill the yeast.
Pat diced strawberries dry with a paper towel if they’re very juicy. Excess moisture can make rolls soggy.
Chill the filling fruit for easier spreading. Cold berries release less juice while you work.
Roll tightly but gently to keep the filling from spilling out.
If the tops brown too quickly in the oven, tent loosely with foil for the last 10 minutes.
For an even softer crumb, let the baked rolls rest for 10–15 minutes before slicing.

Delicious Variations

Cream Cheese Glaze: Mix 4 oz softened cream cheese, 1 cup powdered sugar, 1–2 tbsp milk, and a splash of vanilla. Spread over warm rolls.
Strawberry-Lemon: Add 1 tsp lemon zest to the filling and a lemon glaze to brighten the flavor.
Strawberry-Chocolate: Sprinkle 1/2 cup mini chocolate chips with the brown sugar for a chocolate-strawberry twist.
Berry Mix: Replace strawberries with a mix of blueberries and raspberries or use frozen berries (thawed and drained).
Savory Twist: Omit sugar and fruit, add cheese and herbs for a savory brioche roll (different filling and technique).

Frequently Asked Questions

Q: My yeast didn’t foam. What should I do?
A: If the yeast doesn’t foam after 5–10 minutes, the milk was likely too hot or the yeast is old. Start over with fresh yeast and ensure the liquid is warm (100–110°F / 38–43°C).
Q: The dough is sticky and hard to work with. How can I fix it?
A: Sprinkle a little flour on the surface and your hands, but add flour sparingly. The dough should be soft and slightly tacky. Over-flouring makes dense rolls.
Q: My filling made the rolls soggy. How can I prevent that?
A: Dry diced strawberries with a paper towel and toss them lightly in a teaspoon of cornstarch to absorb excess juice. Roll the dough tightly and bake promptly after the second rise.
Q: Can I make the dough the night before?
A: Yes. After the first rise, punch the dough down, wrap tightly, and refrigerate overnight. Roll and shape the next morning, then allow the second rise before baking.
Q: Can I freeze the rolls before baking?
A: Yes. After shaping and cutting, freeze the unbaked rolls on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding several minutes to the bake time, or thaw overnight in the fridge and bake as directed.
Q: Can I use active dry yeast alternatives?
A: Instant yeast works well; reduce proofing time slightly and mix it directly into dry ingredients. If using fast-rise yeast, check manufacturer instructions for timing.

Conclusion

These Strawberry Cinnamon Rolls with Brioche are a warm, buttery treat with a sweet, slightly tangy fruit filling and a soft, pillowy crumb. They fill the kitchen with a comforting cinnamon aroma and reward patience with tender, jammy slices. For another strawberry cinnamon-roll take and inspiration, check out Waiting for Blancmange’s strawberry cinnamon rolls recipe. Give these a try on a slow weekend — they’re worth the extra love.