Why You’ll Love This Recipe

Soft and pillowy: Tender dough that melts in your mouth.
Bursting with flavor: Sweet strawberries pair perfectly with cinnamon sugar.
Beautifully homemade: Looks and tastes like a bakery treat.
Perfect for any occasion: Ideal for holidays, brunches, or a cozy weekend morning.
Customizable: Works with fresh or frozen strawberries and can be topped with cream cheese frosting or a simple glaze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

All-purpose flour
Active dry yeast
Warm milk
Granulated sugar
Unsalted butter, softened
Large eggs
Salt

For the Strawberry Filling:

Fresh or frozen strawberries, diced
Granulated sugar
Cornstarch (for thickening)
Ground cinnamon
Lemon juice

For the Cinnamon Sugar Layer:

Brown sugar
Ground cinnamon
Softened butter

For the Glaze or Frosting:

Powdered sugar
Milk or cream
Vanilla extract
Optional: Cream cheese for a richer frosting

Directions

Activate the yeast: In a small bowl, mix warm milk (about 110°F/43°C) with sugar and yeast. Let sit for 5–10 minutes until foamy.
Make the dough:
- In a large bowl, combine flour and salt.
- Add yeast mixture, softened butter, and eggs. Mix until a soft dough forms.
- Knead for 5–7 minutes (by hand or mixer) until smooth and elastic.
- Place in a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
Prepare the strawberry filling:
- In a saucepan, combine strawberries, sugar, cornstarch, cinnamon, and lemon juice.
- Cook over medium heat for 5–7 minutes, stirring frequently, until thickened.
- Cool completely before spreading on the dough.
Make the cinnamon sugar: In a small bowl, mix brown sugar and cinnamon together.
Assemble the rolls:
- Roll out the dough into a large rectangle (about ¼ inch thick).
- Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
- Spread the cooled strawberry filling evenly over the surface.
- Roll the dough tightly from one long edge and slice into 12 even rolls.
Second rise: Arrange the rolls in a greased baking pan. Cover and let rise for 30–40 minutes, or until puffy.
Bake: Preheat the oven to 350°F (175°C) and bake for 25–30 minutes, or until golden brown.
Prepare the glaze: Whisk together powdered sugar, milk, and vanilla (or cream cheese for a thicker frosting).
Glaze and serve: Drizzle or spread the glaze over warm rolls and enjoy.

Servings and timing

Servings: 12 rolls
Prep time: 25 minutes (plus rising time: 1 hour 30 minutes)
Cook time: 25–30 minutes
Total time: About 2 hours 15 minutes

Variations

Cream Cheese Strawberry Rolls: Use a rich cream cheese frosting for an indulgent finish.
Strawberry Lemon Rolls: Add lemon zest to the filling and glaze for a bright, tangy twist.
Mixed Berry Rolls: Combine strawberries with raspberries or blueberries for extra color and flavor.
Chocolate Strawberry Rolls: Add a sprinkle of mini chocolate chips to the filling before rolling.
Vegan Version: Substitute with plant-based butter, milk, and egg replacer for a dairy-free option.
Shortcut Version: Use store-bought pizza or crescent dough to save time.

Storage/Reheating

Room temperature: Store covered for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days.
Freezer: Freeze unglazed rolls for up to 2 months. Thaw and glaze after reheating.
Reheat:
- Microwave: Heat individual rolls for 15–20 seconds.
- Oven: Warm at 325°F (160°C) for 8–10 minutes for a fresh-baked taste.

FAQs

Can I use frozen strawberries?

Yes! Just thaw and drain them before cooking to remove excess liquid.

Why is my dough not rising?

Make sure your yeast is active and your milk isn’t too hot or too cold—110°F (43°C) is ideal.

Can I make these overnight?

Yes. Assemble the rolls, cover, and refrigerate overnight. Bake them the next morning after letting them come to room temperature for 30 minutes.

How do I prevent soggy rolls?

Cool the strawberry filling before spreading and don’t overfill the dough. Excess moisture can make the centers soft.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend and check that your yeast and other ingredients are certified gluten-free.

What can I use instead of milk?

Any non-dairy milk like almond, soy, or oat milk works perfectly in the dough and glaze.

Can I use jam instead of fresh strawberries?

Yes, strawberry jam or preserves make a quick and easy substitute—just spread it thinly to avoid excess moisture.

How thick should I roll the dough?

About ¼ inch thick—thin enough to roll easily but thick enough to hold the filling.

What’s the best way to cut the rolls neatly?

Use unflavored dental floss or a sharp serrated knife to prevent squishing the dough.

Can I add nuts or other toppings?

Absolutely. Chopped pecans, almonds, or white chocolate chips make delicious additions.

Conclusion

Strawberry Cinnamon Rolls are a delightful blend of sweet strawberries and warm cinnamon wrapped in soft, golden dough. Perfect for brunch, special occasions, or simply treating yourself, these rolls bring a bakery-quality touch to your kitchen. With their fruity filling and luscious glaze, they’re guaranteed to impress anyone lucky enough to enjoy one fresh from the oven.

Strawberry Cinnamon Rolls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Strawberry Cinnamon Rolls are soft, fluffy pastries swirled with sweet strawberry filling and warm cinnamon sugar, then finished with a creamy glaze or frosting. They’re the perfect blend of cozy comfort and fruity freshness — ideal for breakfast, brunch, or dessert.

Author: Laura
Prep Time: 25 minutes (plus 1 hour 30 minutes rise time)
Cook Time: 25–30 minutes
Total Time: 2 hours 15 minutes
Yield: 12 rolls
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Activate the yeast: Combine warm milk, yeast, and 1 tbsp sugar in a small bowl. Let sit 5–10 minutes until foamy.
Make the dough: In a large bowl, mix flour, salt, remaining sugar, softened butter, eggs, and yeast mixture. Knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 hour until doubled.
Prepare the strawberry filling: In a saucepan, cook strawberries, sugar, cornstarch, cinnamon, and lemon juice over medium heat for 5–7 minutes until thickened. Cool completely.
Mix the cinnamon sugar: Combine brown sugar and cinnamon in a bowl.
Assemble the rolls: Roll out dough into a ¼-inch-thick rectangle. Spread softened butter evenly, sprinkle with cinnamon sugar, then spread the cooled strawberry filling on top. Roll tightly and cut into 12 rolls.
Second rise: Arrange rolls in a greased pan. Cover and let rise 30–40 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Bake 25–30 minutes, until golden brown.
Glaze: Whisk powdered sugar, milk, and vanilla (plus cream cheese if using). Drizzle or spread over warm rolls before serving.

Notes

Ensure strawberry filling is fully cooled before spreading to prevent soggy dough.
Use unflavored dental floss to slice the rolls neatly without flattening them.
For overnight prep, assemble and refrigerate rolls, then bake the next morning after bringing to room temperature.
Try adding lemon zest or white chocolate chips for a flavor twist.
To freeze, store unglazed rolls and thaw before reheating and glazing.

Nutrition

Serving Size: 1 roll
Calories: 290
Sugar: 22g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg