These strawberry mint cinnamon rolls have a fluffy brioche dough filled with a strawberry mint filling, and topped with a light strawberry cream cheese glaze. Best of all, you can prep them the night before and then just pop them in the oven first thing in the morning for breakfast!
Strawberry cinnamon rolls is a bit of a misnomer because there isn't actually any cinnamon in the filling...but you get the idea!
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Why You'll Love These Strawberry Mint Sweet Rolls
- Soft and fluffy brioche dough
- Filled with sweet strawberry mint jam
- Topped with light strawberry frosting
- Rise overnight so they're easy to just pop in the oven for breakfast
- Perfect for a springtime breakfast or brunch
You might also like these blood orange sweet rolls or these strawberry shortcakes!
Ingredient Notes
You just need a few ingredients to make these strawberry mint cinnamon rolls!
Whole Milk - The whole milk helps keep the brioche dough tender, but you can substitute skim milk or water if you prefer.
Instant Yeast - The yeast is what helps the dough rise! I like using instant yeast (as opposed to active dry yeast) because you don't need to bloom it first.
Vanilla Bean Paste - I like using vanilla bean paste because it has a much stronger, richer flavor! However, you can easily substitute pure vanilla extract.
Strawberries - I prefer fresh strawberries, but frozen will also work well for the filling!
Fresh Mint - I just love fresh mint and strawberries together, but you could also use fresh basil! Or just leave out the herbs all together.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Strawberry Jam
Cut the strawberries into large chunks (or leave whole if using frozen strawberries) and add to a pot with the sugar and lemon juice.
Cook gently over medium heat for 5-10 minutes or until the strawberries begin to break down.
Mix together the cornstarch and water to make a slurry and then slowly add to the strawberry jam until thickened. Then stir in the fresh mint.
Refrigerate until ready to use.
How to Make Strawberry Mint Cinnamon Rolls
Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, sugar, instant yeast, salt, eggs, melted butter, milk, and vanilla bean paste) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes).
The dough should be slightly sticky. If it's too dry and won't come together, add an additional tablespoon or two of milk. If the dough is too sticky, add in an additional tablespoon or two of flour.
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 hour. It will roughly double in size.
Grease the bottom and sides of a 9x13 inch baking dish and set aside.
Place the dough on a lightly floured work surface and roll into a large 13x15 inch rectangle. Try to make the edges as even as possible. If the dough keeps shrinking back as you roll it out, cover and let it rest for 5-10 minutes to help the gluten relax before rolling again.
Spread the strawberry mint filling in an even layer over the top of dough, leaving about an inch of space at the top of the long end (this helps to seal the log).
Beginning at the long end, roll up tightly and pinch to seal. If desired, trim about ½ inch off of each end so that the log is 12 inches long.
For even slices, measure the dough and score the top at even intervals (about 1 inch apart).
Then using a very sharp serrated knife, or unflavored dental floss, cut the log into 12 1-inch pieces. [To cut with dental floss, break off a long piece and carefully slide underneath the dough. Then pull the ends of the floss and cross over the top. Pull gently to slice cleanly through the dough.]
Arrange the strawberry mint rolls in the greased baking dish.
Same Day Option: Cover loosely and let rise at room temperature for about 1 hour or until the dough has puffed up and filled in some of the empty space.
Overnight Option: Cover the pan tightly with plastic wrap and place in the refrigerator to rise overnight (8-16 hours). The next morning, remove from the fridge at let rise at room temperature for 1 hour before baking.
Preheat the oven to 350°F.
Bake the strawberry mint rolls for 20-30 minutes or until they are golden brown and cooked through. The filling will be bubbly.
Remove from the oven and let cool slightly while you make the glaze.
Spread the glaze over the top of the warm strawberry mint rolls and enjoy!
These rolls are best eaten immediately but will keep in the fridge for up to 4 days.
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Recipe FAQ's
These strawberry mint sweet rolls are best eaten immediately, but you can cover and store in the fridge for up to 5 days. They can be stored either frosted or unfrosted!
Pop in the microwave for about 30 seconds and they'll taste like they just came out of the oven!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Strawberry Mint Cinnamon Rolls
Special Equipment
Ingredients
Strawberry Filling
- 3 cups strawberries, fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon fresh mint, finely chopped
Dough
- 4 cups all purpose flour
- ¼ cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon kosher salt
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted
- 1 cup whole milk
- 2 teaspoons vanilla bean paste, or vanilla extract
Glaze
- 4 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 ½ cups powdered sugar
- 2 tablespoons strawberry jam
- 2-4 tablespoons milk
Instructions
Strawberry Filling
- Cut the strawberries into large chunks (or leave whole if using frozen strawberries) and add to a pot with the sugar and lemon juice.
- Cook gently over medium heat for 5-10 minutes or until the strawberries begin to break down.
- Mix together the cornstarch and water to make a slurry and then slowly add to the strawberry jam until thickened. Then stir in the fresh mint.
- Refrigerate until ready to use.
Dough
- Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, sugar, instant yeast, salt, eggs, melted butter, milk, and vanilla bean paste) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes).
- The dough should be slightly sticky. If it's too dry and won't come together, add an additional tablespoon or two of milk. If the dough is too sticky, add in an additional tablespoon or two of flour.
- Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 hour. It will roughly double in size.
Assembly
- Grease the bottom and sides of a 9x13 inch baking dish and set aside.
- Place the dough on a lightly floured work surface and roll into a large 13x15 inch rectangle. Try to make the edges as even as possible. If the dough keeps shrinking back as you roll it out, cover and let it rest for 5-10 minutes to help the gluten relax before rolling again.
- Spread the strawberry mint filling in an even layer over the top of dough, leaving about an inch of space at the top of the long end (this helps to seal the log).
- Beginning at the long end, roll up tightly and pinch to seal. If desired, trim about ½ inch off of each end so that the log is 12 inches long.
- For even slices, measure the dough and score the top at even intervals (about 1 inch apart).
- Then using a very sharp serrated knife, or unflavored dental floss, cut the log into 12 1-inch pieces. [To cut with dental floss, break off a long piece and carefully slide underneath the dough. Then pull the ends of the floss and cross over the top. Pull gently to slice cleanly through the dough.]
- Arrange the strawberry mint rolls in the greased baking dish.
- Same Day Option: Cover loosely and let rise at room temperature for about 1 hour or until the dough has puffed up and filled in some of the empty space.Overnight Option: Cover the pan tightly with plastic wrap and place in the refrigerator to rise overnight (8-16 hours). The next morning, remove from the fridge at let rise at room temperature for 1 hour before baking.
- Preheat the oven to 350°F.
- Bake the strawberry mint rolls for 20-30 minutes or until they are golden brown and cooked through. The filling will be bubbly.
- Remove from the oven and let cool slightly while you make the glaze.
Glaze
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese and softened butter until fully combined and smooth. Then add in the powdered sugar and mix until fully incorporated.
- Then mix in the strawberry jam.
- If needed, then slowly drizzle in the milk until the glaze reaches your desired consistency. [I like mine thick like frosting, but you can add in a little extra milk to make it more like a thin glaze.]
- Spread the glaze over the top of the warm strawberry mint rolls and enjoy!
- These cinnamon rolls are best eaten immediately, but you can cover and store in the fridge for up to 5 days. They can be stored either frosted or unfrosted! Tip: only frost the cinnamon rolls you're planning to eat right away and keep the extra frosting in the fridge!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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