Easy Strawberry Cinnamon Rolls with Rosé Icing are a delightful, quick-bake treat for breakfast or dessert. Fluffy, strawberry-filled cinnamon rolls are finished with a light, rosé-infused glaze—ready in about an hour for a simple, elegant bake.
Working from home has reshaped my mornings. I love not racing out the door, sitting in traffic, or being stuck at a desk all day. Being home also means I finally have time to tackle long-postponed tasks—like sorting through old journals, calendars, and keepsakes that have been gathering dust for years.
I’m finding it surprisingly difficult to simply throw some things away. Old t-shirts, wedding gifts I never use, and stacks of notebooks that I’ll likely never open again make decluttering feel oddly emotional. Still, the fewer distractions and less clutter I have, the calmer I feel—so I’m slowly letting go.
Before I get too deep into my decluttering project, I want to share these Easy Strawberry Cinnamon Rolls with Rosé Icing. This was my first time making homemade cinnamon rolls, and this quick method works beautifully. It’s designed to be made in about an hour, so if you want the flavor of fresh-baked rolls without an all-day commitment, this is a great option.
Strawberries are especially good right now, so I used a lightly chunky strawberry puree mixed with preserves as the filling. The rolls bake until golden and are finished with a rosé icing made from rosé wine, butter, powdered sugar, and a touch of vanilla. The result is sweet, slightly fruity rolls with a delicate, boozy-sweet glaze.
These cinnamon rolls are comforting and a little bit fancy—perfect for weekend brunch, a special breakfast, or an easy dessert to brighten a weekday. They’re approachable for home bakers who want a fast, impressive baked good.
Print Recipe
Easy Strawberry Cinnamon Rolls with Rosé Icing
Yield: Makes 12 cinnamon rolls
Prep Time: 45 minutes
Cook Time: 15 minutes
Ingredients:
for the strawberry cinnamon rolls:
2 3/4 cups all-purpose flour
1 pkg instant (quick rise) yeast (2 1/4 tsp)
1 tsp kosher salt
1/4 cup granulated sugar
2 tbsp unsalted butter
1/2 cup water
1/4 cup whole milk
for the filling:
1/3 cup strawberries, halved
1/2 cup strawberry preserves
3 tbsp unsalted butter, room temperature
for the rosé icing:
4 tbsp unsalted butter
2 cups powdered sugar
1 tsp vanilla extract
3 to 4 tbsp rosé wine
Directions:
for the strawberry cinnamon rolls:
In a stand mixer or large bowl, combine the flour, instant yeast, and kosher salt. In a microwave-safe bowl, add the sugar, butter, water, and milk. Stir, then microwave on high about 1 minute 45 seconds, until the butter is almost melted.
Pour the warm milk mixture into the flour mixture in thirds, stirring after each addition to incorporate. The dough will be sticky. If using a stand mixer, attach the dough hook and mix; if mixing by hand, turn the dough out onto a lightly floured surface. Knead for about 3 to 4 minutes, until the dough becomes elastic.
Cover the dough and let it rest for about five minutes. Meanwhile, preheat the oven to 200°F. Lightly grease a 9 x 13-inch baking dish and set aside.
Roll the rested dough into a 16 x 9-inch rectangle. Spread the 3 tablespoons of softened butter evenly over the dough. Combine the mashed strawberries and preserves (see filling instructions below), then spread the mixture over the butter. Starting from the long edge, roll the dough tightly into a log and cut into 12 equal rolls. Place the rolls in the prepared pan, cover with foil, and put the pan in the turned-off oven to rise for about 25 minutes.
After rising, remove the foil and bake at 375°F for about 15 minutes, or until the rolls are golden brown. Let cool slightly before icing.
for the filling:
Pulse the halved strawberries in a food processor a few times so they’re slightly chunky. Transfer to a bowl and stir in the strawberry preserves until combined.
for the rosé icing:
Melt 4 tablespoons of butter in a microwave-safe bowl for about one minute. Whisk in the powdered sugar and vanilla until smooth. Gradually add rosé wine, spoonful by spoonful, until you reach a thick but spreadable consistency. Spread over warm rolls.
All images and text ©Lauren Grier for The Curious Plate
In summary, these Easy Strawberry Cinnamon Rolls with Rosé Icing pair sweet strawberries and warm baked dough with a delicate rosé glaze for a treat that’s both simple and a little sophisticated. They make a lovely addition to any brunch or dessert spread and are quick enough for a special weekday morning.
