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Healthy Strawberry Cinnamon Rolls

Healthy Strawberry Cinnamon Rolls
With their juicy fresh berry filling, these cinnamon rolls are perfect for spring and summer brunches! The dough is light and tender, and the fruit filling is such a fun twist on classic cinnamon rolls.
Yield 12 rolls




  • 3/4 cup (180ml) warm nonfat milk (100-110°F)
  • 1/2 tablespoon (7g) unsalted butter, melted
  • 2 tablespoons (24g) coconut sugar
  • 1/2 teaspoon table salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 2 to 2 1/2 cups (240-300g) whole wheat flour


  • 2 cups (240g) ripe, fresh strawberries (diced)
  • 1 tablespoon (7g) ground cinnamon
  • 1 tablespoon (8g) cornstarch


  • Lightly coat a 9-inch round pan with nonstick cooking spray. Set aside. (See Notes.)
  • In a large bowl, stir together the milk, butter, sugar, and salt. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
  • Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest while preparing the filling.
  • To prepare the filling, gently toss together the strawberries, cinnamon, and cornstarch in a medium bowl.
  • On a clean, well-floured surface, roll the dough out into a 16×10-inch rectangle. Spread the filling on top, leaving a ½-inch border on one longer side and a 1 ½-inch border on the other longer side. Carefully roll up the dough into a log, starting at the ½-inch border long edge and rolling towards the other 1 ½-inch border long edge. (The filling tends to squish towards the second longer edge, which is why there’s a larger border!) Pinch the ends to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.
  • Slice the log into 12 pieces using dental floss (recommended) or a sharp serrated knife. Place the rolls into the prepared pan, and cover the pan with a clean towel. Set the pan in a warm, draft-free spot, and let the rolls rise for 45 minutes or until doubled in size.
  • Preheat the oven to 350°F. Bake the cinnamon rolls for 18-22 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.


Recipe notes:
I highly recommend using a 9”-round springform pan! Springform pans have taller sides than most traditional cake pans, so this allows your cinnamon rolls to rise properly without touching the top of the towel in while rising in pan.
Any milk may be substituted in place of the nonfat milk.
For a vegan version, substitute your favorite non-dairy milk and stick-style vegan butter in place of the butter. (You may substitute coconut oil, but the cinnamon rolls will taste different, and the yeast won’t turn frothy when proofing.)
Brown sugar may be substituted in place of the coconut sugar.
I haven’t had good luck substituting gluten-free flours in this recipe. The cinnamon rolls don’t rise the way they do with wheat-based flour due to the lack of gluten.
I highly recommend using a silicone baking mat and a silicone rolling pin to roll out the dough. The dough doesn’t stick to those nearly as much!
It’s really important to finely dice your strawberries. They should be no larger than the size of miniature chocolate chips. This small size ensures (a) that they don’t poke holes through the dough while you roll it up and (b) they fully cook through while baking. I know it takes more time to cut them so small, but it’s completely worth it!
If your strawberries aren’t overly ripe and sweet, then add 1-2 tablespoons (12-24g) of coconut sugar or brown sugar to the filling.
Leftovers will keep for at least four days if stored in an airtight container in the refrigerator.
Recipe by Amy’s Healthy Baking

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