PrintStrawberry Crunch Cinnamon Rolls: Nostalgic Weekend Baking
Make these strawberry crunch cinnamon rolls for a fun, visual weekend breakfast treat inspired by strawberry shortcake ice cream bars.
- Prep Time: 25 min
- Cook Time: 22 min
- Total Time: 77 min
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package (13.2 ounces) refrigerated cinnamon roll dough
- 1/2 cup fresh or frozen strawberries, thawed and mashed
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- For the Crunch Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup freeze-dried strawberries, crushed into a powder
- For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Prepare the strawberry filling: In a small saucepan, combine the mashed strawberries, 1/4 cup granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens into a jam-like consistency, about 5 to 7 minutes. Remove from heat and let cool completely.
- Prepare the crunch topping: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the crushed freeze-dried strawberry powder. Place the bowl in the freezer while you prepare the rolls.
- Assemble the rolls: Unroll the cinnamon roll dough onto a clean surface. Spread the cooled strawberry filling evenly over the surface of the dough. Roll the dough up tightly starting from one short end. Cut the log into 8 equal rolls.
- Bake the rolls: Place the rolls in a lightly greased 9×13 inch baking dish. Cover the dish loosely with plastic wrap and let the rolls rise in a warm place for 30 minutes. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake for 18 to 22 minutes, or until golden brown.
- Make the glaze: While the rolls bake, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a smooth, pourable consistency.
- Finish the rolls: Remove the rolls from the oven. Immediately sprinkle the chilled crunch topping evenly over the hot rolls. Drizzle generously with the cream cheese glaze. Serve warm for the best flavor.
Notes
- For the best strawberry shortcake flavor, use fresh, ripe strawberries for the filling.
- If you do not have freeze-dried strawberries, you can omit the crunch topping or substitute with a simple streusel topping made from flour, butter, and sugar.
- You can prepare the strawberry filling a day ahead and store it in the refrigerator.
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 35g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg