Deep in the heart of my cozy tavern, where the air hums with the warmth of flickering lanterns and the scent of sweet spice dances through the rafters, a special treat emerges from the hearth just in time for St. Patrick’s Day. These Strawberry Lucky Nut Cinnamon Rolls are kissed by the first blush of spring berries, swirled with golden cinnamon magic, and crowned with a drizzle of creamy enchantment. Each bite is a promise of fortune and flavor, a spellbinding blend of nutty crunch and soft, pillowy sweetness.
They say the fae bless those who celebrate the turning of the seasons with food made from the heart. So gather ‘round, weary travelers, and savor a roll—or two—before setting off on your next grand adventure. Who knows? With a bite of this lucky delight, fortune may just favor you on the road ahead.
Though these Strawberry Lucky Nut Cinnamon Rolls were crafted in honor of St. Patrick’s Day, their magic isn’t bound to just one celebration. With the sweetness of ripe berries, the warmth of cinnamon, and a delightful nutty crunch, they bring a touch of enchantment to any season. Whether you’re welcoming the first blush of spring, savoring a cozy autumn morning, or simply craving a bit of whimsy, these rolls are a treat to be enjoyed all year round.
This was inspired by my magical blueberry lavender breakfast rolls, and is perfect after a hearty meal like the companion's meatball bake with grilled leeks.
Jump to:
Ingredients
~*~See recipe card for quantities~*~
Dough
- Unsalted butter
- Instant yeast
- Almond milk
- Brown sugar
- Celtic sea salt
- Unbleached all-purpose flour
Filling
- Strawberries
- Pistachios
- Brown Sugar
- Cinnamon
Icing
- Powdered sugar
- Almond milk
- Cream cheese
- Strawberries
Instructions
Let's get crafting!
- In a mixing bowl, combine warm almond milk, butter, yeast sugar, salt, flour and matcha powder then stir. Knead the dough for a minute then leave to rise for one hour.
- Create the filling by combining minced strawberries and pistachios, brown sugar and cinnamon.
- Roll out the dough in a thin rectangle, brush the filling along the surface, tightly roll up the dough slice them into 1.5 inch sections and transfer to baking pan.
- Bake rolls for 20 minutes at 350F. Once cooled, top with icing and enjoy!
Substitutions
- Dairy free - swap butter and cream cheese for vegan alternatives.
Equipment
- 1 wooden cutting board
- 1 large mixing bowl
- 1 wooden mixing spoon
- Measuring cups
- Measuring spoons
- 1 small towel
- 1 cutting knife
- 2 small bowl (for the filling & icing)
- 1 rolling pin
- 1 baking pan
- 1 sifter (for the powdered sugar)
Strawberry Lucky Nut Cinnamon Rolls
Equipment
- 1 Wooden Cutting Board
- 1 Large Mixing Bowl
- 1 wooden spoon for mixing
- Measuring cups
- Measuring spoons
- 1 small towel to cover the dough while it rises
- 1 Cutting Knife
- 2 small mixing bowls for the filling & icing
- 1 Rolling Pin
- 1 Baking Pan
- 1 Sifter for the powdered sugar
Ingredients
Dough
- 3 tbsp unsalted
- 1 packet instant yeast
- 1 cup almond milk
- 1 tbsp brown sugar
- ¼ tsp salt
- 2 ½ cups all-purpose flour
- 2 tbsp matcha powder
Filling
- 6 strawberries minced
- 2 tbsp pistachios finely chopped
- 2 tbsp brown sugar
- 1 tbsp ground cinnamon
Strawberry Cream Cheese Glaze
- ¾ cup powdered
- 1 ½ tbsp almond milk
- 1 tsp vanilla
- 1 tbsp cream cheese
Instructions
- In a medium sized sauce pan, heat the butter and almond milk until they are melted and warm. Do not boil.
- Transfer the butter/milk mixture to a large mixing bowl, sprinkle in yeast, let activate for 10 minutes, then add 1 tbsp brown sugar and the salt then stir.
- Add the flour in ½ cup increments, stirring as you go. Once all flour is added, add the matcha and mix until it is too thick to stir. Then, transfer to lightly powdered surface and knead for one minute. Clean your mixing bowl, coat in coconut oil or olive oil then add your dough back in. Cover with your small kitchen towel and let rise for one hour.
- While the dough is rising, create the filling by minced strawberries with chopped pistachios, brown sugar and cinnamon then mix.
- Once the dough has risen, lightly flour your cutting board or other surface, then roll out your dough into a thin rectangle. Spread the filling across all the dough.
- Roll the dough into a long long then take a sharp knife and lightly slice the dough into 1.5 inch sections and place in a round baking pan. Depending how how thick you decide to cut the rolls, it should yield 8-10 sections.
- Bake rolls at 350F for 20 minutes or until they are golden brown. In the meantime, create the strawberry cream cheese glaze by combining the sifted powdered sugar, almond milk, cream cheese, vanilla and minced strawberries. Once the rolls are done baking, let cool, top with the glaze and enjoy!
Storage
The rolls should be good for about 2-3 days in an airtight container in the fridge.
Freeze the rolls before baking them if you'd like to bake them at a different time!
FAQs
No, but the matcha gives the dough its signature green hue and a subtle earthy flavor. If you prefer a different color, you can use food coloring or simply omit it for a classic cinnamon roll look.
You can use active dry yeast instead, but you’ll need to let it proof in the warm milk and sugar for about 10–15 minutes until foamy before adding the rest of the ingredients.
Yes, but thaw and drain them well before mincing to prevent excess moisture from making the filling too wet.
Related
Looking for other recipes like this? Try these:
