Strawberry Cinnamon Rolls are a homemade brunch treat. A dairy-free adaptation of a classic, these rolls are filled with fresh strawberries and topped with homemade strawberry glaze. Though this yeasted bread recipe takes a little time to rise, they’re worth the wait and wonderful for sharing at an at-home brunch.
I don’t like to say my opinion is the be-all-end-all… because I know that’s not true. (Also, strangers on the Internet like to tell me I’m incorrect all the time.)
HOWEVER, I’m going to go out on a limb today and make a declarative statement: Your mom (or a person in your life who mothers) would probably love these Strawberry Cinnamon Rolls.
And if somebody *cough, cough* made me these Strawberry Cinnamon Breakfast Buns for Mother’s Day or any other occasion, I would be over the moon.
Why I love this recipe:
This Cinnamon Roll recipe combines a few of my favorite things: Fresh strawberries. Yeasty cinnamon rolls. A glaze that’s not sickeningly sweet.
Yes, they’re a labor of love. (But hey, if you’re making them for your mom, consider that she labored really hard to bring you into this world. ;))
The resulting Strawberry Cinnamon Rolls are fluffy, sweet-but-not-too-sweet, cinnamony and topped with the most decadent strawberry glaze recipe.
Whatever the case, I recommend baking these buns for your mama (or any special lady in your life who you think needs a treat!) if she happens to be a sweet breakfast fan and a strawberry lover. If she’s anything like me, she’ll love them!
Other recipes to share at brunch: Coffee Cake Muffins | Baileys Coffee | Chocolate Raspberry Overnight French Toast Casserole | Nutella Pancakes (Chocolate Hazelnut Pancakes) | How to Make a Prosecco Mimosa
Need breakfast inspiration? Head on over to my Breakfast and Brunch Recipe Index for more ideas!
What you need to make this recipe:
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- Two 8″ round cake pans (or one 9″x13″ baking dish)
- Stand mixer
- Rubber spatula
- Blender or food processor
In addition to these tools, you’re going to need some ingredients to make this cinnamon roll recipe:
- Unsweetened cashew milk—you may also use another non-dairy milk of your choosing, so long as it’s not thick, like coconut cream because that will affect the texture.
- Coconut oil—I’m partial to refined coconut oil because I like that it has less of a coconutty taste, but you can use unrefined coconut oil, too.
- Vanilla—we need both pure vanilla bean extract and vanilla bean paste, which add wonderful vanilla flavor to the dough.
- All-purpose flour—we tend to keep unbleached AP flour at our house, but you can use the regular kind, too.
- Granulated sugar—also known as white sugar, this is the sweetener for our dough. There is no substitute.
- Egg—we need this for structure of the dough itself. There is no substitution.
- Active dry yeast—this is what’s going to cause our dough to rise. Make sure yours is fresh because if the rolls do not rise, they will be dense.
- Kosher salt—I like to use a fine kosher salt for baking. You can also use a fine sea salt, too.
- Dark brown sugar—this is the sugar in our filling, and I love the molasses flavors dark brown sugar brings to the mix. You may use light brown sugar if that’s what you have.
- Pure maple syrup—this is the liquid that’s going into our filling. It’s going to add some natural sweetness, as well as stickiness to the pan.
- Ground cinnamon—this is how we get the cinnamon flavor to our rolls. No, there is no substitute.
- Strawberries—we need fresh strawberries for both the filling (which we’ll chop up finely), as well as the strawberry glaze. Get the sweetest, freshest berries you can find.
- Powdered sugar—also known as confectioners sugar, this is what is going to sweeten our glaze. There is no substitute.
How to make Cinnamon Roll Dough
Heat the milk and oil. Measure the milk and coconut oil into a microwave-safe measuring cup. Heat until the oil has melted. You do not want this to come to a boil because it will scald the milk and also potentially harm the yeast.
Measure in the dough ingredients. Pour the warm milk/oil mixture into the bowl of stand mixer. Add 1 cup of flour, as well as vanilla extract, vanilla bean paste, sugar, egg, yeast and salt.
Mix with the paddle attachment for around 3 minutes. Stop occasionally to scrape the sides of bowl with a rubber spatula.
Add the rest of the flour. Mix on low until the dough comes together.
How should the dough feel? It will feels tacky and slightly sticky, but it should not be extremely sticky. If it is, add extra flour by the tablespoon until the dough comes together and pulls away from sides of bowl.
Knead the dough. Turn it onto a lightly floured work surface and knead until the dough is smooth and elastic. This will take about 8-10 minutes, and you will see the difference as you work the dough. Form it into a ball.
Let it rest. Spray a large bowl with nonstick cooking spray. Transfer the dough into the bowl. Cover the bowl with plastic wrap, then a kitchen towel, and move to a warm place.
Let it rise. We’re going to let it sit until it has doubled in size.
This will be dependent on the temperature in your kitchen, as a warmer room will cause a faster rise.
Make the filling and fill the rolls
Make the filling. Combine the brown sugar, maple syrup, cinnamon and salt in a medium bowl. Stir until combined.
Chop the strawberries and set them aside. Do not mix them into the filling because the mixture will become watery.
Punch down the dough. Flour a flat work surface in your kitchen, and turn out the dough onto it.
Roll out the dough. You’ll want to transform it into a rectangle that’s about ½” thick.
Add the filling, spreading it evenly on top of the dough. Be sure to leave a a ½”-1″ border around the edge. This will prevent the filling from spilling out onto your countertop.
Add the chopped strawberries, sprinkling evenly on top of the filling .
Roll it up. Starting on a long side, roll the dough into a log, pinching gently to hold its shape. Be gentle, and keep in mind that this part can get messy. Pinch the seal closed gently.
Cut the rolls. With the seam side down, cut the dough crosswise with a sharp knife into 18 rounds. I’ve found that making a cut in the middle, then making cuts in the middle of those (and so on and so forth) is the easiest way to get evenly-cut rolls.
Place the cinnamon rolls in two greased 8″ round cake pans. You could probably also do this in a 9″x13″ baking pan, too.
Let the dough rise for another 1-2 hours, or until doubled in size. The filling will get gooey during this stage. Don’t fret if a lot of it is in the bottom of the pan!
How to make Cinnamon Rolls the night before:
Making these buns in advance is the best. If you’re doing that the night before, stop at this step. Cover the pan with plastic wrap, and store it in the fridge.
Tomorrow morning, remove the rolls from the fridge 1-2 hours before baking to let them come to room temperature.
Then just bake them as instructed below. 🙂
Bake the Cinnamon Rolls
Preheat the oven to 375°F.
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown.
Remove from the oven, and immediately invert onto a plate so that the sticky topping is on top! Let cool for 10 minutes.
Make the strawberry glaze in a blender or food processor. Combine the strawberries and powdered sugar, and process until smooth.
Top the rolls with the glaze. Drizzle the icing on each roll, and enjoy when warm and gooey.
Quick tips and tricks to the best breakfast buns:
- Give the dough time. You can’t rush this recipe since we’re using yeast. Please give the yeast enough time to rise and do its thing. Rolling the dough before it’s ready or baking before the rolls have risen a second time will yield a tougher, less fluffy end result.
- Make ’em the night before. Let the rolls chill in the fridge overnight, and remove from the fridge 1-2 hours before baking to come to temperature and rise a bit more.
- If you have leftovers, cover with plastic wrap, and store in the fridge for up to 4 days.
Now who’s ready to make these breakfast buns?!?
Strawberry Cinnamon Rolls are a homemade brunch treat. A dairy-free adaptation of a classic, these rolls are filled with fresh strawberries and topped with homemade strawberry glaze. Though this yeasted bread recipe takes a little time to rise, they're worth the wait and wonderful for sharing at an at-home brunch.
- 1 cup cashew milk (or another non-dairy milk)
- 3 tablespoons coconut oil
- 1 tablespoon pure vanilla extract
- 1 teaspoon vanilla bean paste (or 1 vanilla bean, split)
- 3½ cups all-purpose flour, divided
- ½ cup granulated sugar
- 1 egg
- 2¼ teaspoons active dry yeast
- 1 teaspoon kosher salt
- ½ cup dark brown sugar
- ¼ cup pure maple syrup
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 1 ½ cups strawberries, chopped
- 10 small strawberries
- 1 cup powdered sugar
Make the Dough
- Measure the milk and coconut oil into a microwave-safe bowl or measuring cup. Heat in 30-second bursts in the microwave until the oil has melted. You do not want this to come to a boil.
- Pour the warm milk/oil mixture into the bowl of stand mixer fitted with paddle attachment.
- Add 1 cup of the flour, as well as the vanilla extract, vanilla bean paste, sugar, egg, yeast and salt. Beat on low for around 3 minutes, stopping occasionally to scrape the sides of bowl with a rubber spatula.
- Add the rest of the flour to the dough. Mix on low until the dough comes together and feels tacky. If dough is extremely sticky, add extra flour by the tablespoon until the dough comes together and pulls away from sides of bowl.
- When it is the right consistency, turn the dough onto a lightly floured work surface. Knead until the dough is smooth and elastic, about 8-10 minutes. Add more flour if necessary as you work. Form into ball.
- Spray a large bowl with nonstick cooking spray. Transfer the dough into the bowl. Cover the bowl with plastic wrap, then a kitchen towel, and move to a warm place in your house.
- Let the dough rise until doubled in size. (This took my dough around 2 hours. This will be dependent on the temperature in your kitchen, as a warmer room will cause a faster rise.)
Make the filling
- In a medium-sized bowl, combine the brown sugar, maple syrup, cinnamon and salt. Stir until combined. Chop the strawberries and set them aside. (Do not mix them into the filling yet because the mixture will become watery.)
- Once the dough has doubled in size, punch it down in the bowl, then transfer onto a floured work surface.
- Roll the dough into a rectangular shape that is about ½" thick rectangle.
- Spread the filling mixture evenly on top of the dough, leaving a ½"-1" border. This will prevent the filling from spilling out onto your countertop.
- Sprinkle the chopped strawberries evenly on top of the filling .
- Starting on a long side, roll the dough into a log, pinching gently to keep it rolled. Be gentle, and keep in mind that this part can get messy. (You've been warned! But it's totally worth it.) Pinch the seal closed gently.
- With the seam side down, cut the dough crosswise with a sharp knife into 18 slices. I've found that making a cut in the middle, then making cuts in the middle of those (and so on and so forth) is the easiest way to get evenly-cut rolls.
- Place the cinnamon rolls in two greased 8" round cake pans. (You could probably also do this in a 9"x13" baking pan.)
- Let the dough rise for another 1-2 hours, or until doubled in size. (The filling will get gooey during this stage. Don't fret if a lot of it is in the bottom of the pan! Also, if you want to make these buns in advance, transfer them to the fridge at this point. Bring them out 1-2 hours before baking, let them come to room temperature and complete their second rise)
Bake the Cinnamon Rolls
- Preheat the oven to 375°F.
- When the oven has preheated, place the baking dishes in the oven. Bake for 25-30 minutes, or until the tops are golden, then remove from the oven.
- Invert the rolls onto a plate (so the sticky topping is front and center!), and let cool for 10 minutes.
- While the rolls are cooling, make the Strawberry Glaze.
- In a blender or food processor, mix the strawberries and powdered sugar together until smooth.
- When rolls have cooled slightly, serve individually, and drizzle the icing on top of the rolls. Enjoy!
Note that the prep time includes rising time and rest time.
If you make these the night before, put them in the refrigerator in the baking dishes BEFORE the second rise. The morning of, be sure to pull them out of the fridge in time to do their second rise. This will take a little longer, as they'll be cold, so allot about an hour and a half for them to sit out and rise, then bake as directed.
Serving Size:1 roll
Amount Per Serving: Calories: 202Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 183mgCarbohydrates: 41gFiber: 1gSugar: 21gProtein: 3g
Nutrition facts are an estimate and not guaranteed to be accurate.