There’s nothing like a warm, soft cinnamon roll straight out of the oven, but when you add juicy strawberries and a delicate brioche dough, you’ve got something truly special. These Strawberry Cinnamon Rolls with Brioche take the classic cinnamon roll to the next level by adding a fruity twist. Whether you’re looking for the perfect brunch dish, a sweet treat to share with family, or something to spoil yourself with, these rolls are sure to impress.
Why You’ll Love This Recipe
The Strawberry Cinnamon Rolls with Brioche offer everything you want in a breakfast pastry—decadent, sweet, and absolutely irresistible. The brioche dough is lighter and fluffier than a traditional cinnamon roll, thanks to the rich butter and eggs that make it so tender. And with the added burst of fresh strawberries, every bite is a delightful combination of fruity sweetness and cinnamon spice.
Ingredients You’ll Need
For these delicious Strawberry Cinnamon Rolls with Brioche, you’ll need the following ingredients:
For the Brioche Dough:
- 1/2 cup warm milk (about 110°F / 45°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh strawberries, finely chopped
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Let’s Get Started
Step 1: Make the Brioche Dough
In a small bowl, combine the warm milk, yeast, and sugar. Stir to dissolve and let sit for about 5 minutes until the mixture becomes frothy. This step ensures that your yeast is activated and ready to make the dough rise.
In a large bowl, combine the flour and salt. Create a well in the center and add the yeast mixture, eggs, softened butter, and vanilla extract. Mix until the dough begins to come together, then knead for about 8-10 minutes until the dough is smooth and elastic. You can do this by hand or use a stand mixer with a dough hook.
Once the dough is kneaded, cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Step 2: Prepare the Cinnamon Filling
While the dough is rising, prepare the cinnamon filling. In a medium-sized bowl, mix together the softened butter, brown sugar, cinnamon, and salt until well combined. Set this aside.
Step 3: Roll Out the Dough
Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a floured surface and roll it out into a large rectangle, approximately 14×9 inches. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
Step 4: Add the Strawberries
Sprinkle the finely chopped fresh strawberries evenly over the cinnamon filling. The strawberries will add a burst of flavor and juiciness that makes these rolls stand out.
Step 5: Roll and Slice
Carefully roll the dough from the long side into a tight log. Pinch the seam to seal the roll. Slice the roll into 12 equal pieces using a sharp knife or dental floss (to avoid squishing the rolls).
Step 6: Let the Rolls Rise
Place the sliced rolls in a greased 9×13-inch baking dish, leaving a bit of space between each roll. Cover the dish and let the rolls rise again for about 30 minutes to 1 hour, or until they are puffed up and touching each other.
Step 7: Bake the Rolls
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through. You may want to check them after 20 minutes and cover them with aluminum foil if they’re browning too quickly.
Step 8: Make the Glaze
While the rolls are baking, make the glaze. In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth. If the glaze is too thick, add a little more cream until you reach your desired consistency.
Step 9: Glaze the Rolls
Once the rolls are done baking, let them cool for about 5 minutes before drizzling the glaze over the top. This will give the glaze a chance to set slightly, creating a beautiful, smooth finish on the rolls.
Servings and Pairing
These Strawberry Cinnamon Rolls with Brioche yield 12 rolls, making them perfect for a family brunch, a get-together with friends, or a sweet treat for the week ahead. They pair wonderfully with a hot cup of coffee, a fresh fruit salad, or even a dollop of whipped cream for extra indulgence.
Variations
Add Nuts: For added crunch, sprinkle chopped pecans or walnuts over the cinnamon filling before rolling up the dough.
Glaze Options: If you prefer a more decadent glaze, you can swap the powdered sugar glaze for a cream cheese glaze for a richer flavor.
Frozen Strawberries: If fresh strawberries are out of season, you can use frozen strawberries. Just be sure to thaw and drain them before chopping to avoid excess moisture in the filling.
Storage Tips
To store your leftover rolls, allow them to cool completely and then cover them tightly with plastic wrap or place them in an airtight container. They can be kept at room temperature for 1-2 days or in the refrigerator for up to 1 week. To reheat, simply microwave for 20-30 seconds or place them in a preheated oven at 350°F (175°C) for 5-7 minutes.
FAQs
Can I make the dough ahead of time?
Yes, you can! After kneading the dough, cover it and refrigerate it overnight. When you’re ready to bake, let the dough come to room temperature and continue with the recipe from Step 2.
Can I freeze the rolls?
Yes, you can freeze the rolls before or after baking. To freeze before baking, assemble the rolls and place them on a baking sheet. Freeze until firm, then transfer them to a freezer-safe bag or container. When you’re ready to bake, let them thaw and rise, then bake as directed. If freezing after baking, store the cooled rolls in an airtight container, and reheat them when needed.
Can I use a different fruit?
Absolutely! While strawberries are a perfect match for these rolls, you can substitute them with other berries like raspberries, blackberries, or blueberries for a similar fruity taste. You could also try sliced peaches or apples for a different spin.
Final Thoughts
These Strawberry Cinnamon Rolls with Brioche are the perfect combination of fruity sweetness and cinnamon spice, all wrapped in a tender, buttery brioche dough. They’re easy to make and sure to become a favorite in your baking repertoire. Whether you’re hosting a brunch or simply treating yourself, these rolls will always impress with their delicious flavor and beautiful presentation.
Print
Strawberry Cinnamon Rolls with Brioche
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Soft brioche dough filled with cinnamon sugar and fresh strawberries, topped with a smooth glaze, makes these rolls the perfect treat for breakfast or dessert.
Ingredients
For the Brioche Dough:
- 1/2 cup warm milk (about 110°F / 45°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh strawberries, finely chopped
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- In a small bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until frothy.
- In a large bowl, mix flour and salt. Add yeast mixture, eggs, butter, and vanilla. Knead for 8-10 minutes until smooth. Let rise for 1-1.5 hours.
- Roll dough into a 14×9-inch rectangle, spread with cinnamon filling, and top with chopped strawberries.
- Roll up the dough and slice into 12 pieces. Let rise for 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- While the rolls bake, whisk together powdered sugar, cream, and vanilla for the glaze.
- Drizzle glaze over warm rolls and serve.
Notes
- For a richer glaze, try adding a cream cheese glaze instead of powdered sugar glaze.
- Be sure to drain the strawberries well before adding them to the filling to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 25 minutes