Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls are a fruity, indulgent twist on the classic cinnamon roll, filled with juicy strawberries and warm cinnamon sugar, then topped with a rich cream cheese glaze. Every bite is soft, sweet, and packed with comforting flavor, making these rolls perfect for breakfast, brunch, or a sweet treat any time of day.

Why You’ll Love This Recipe

I love how these rolls bring together the nostalgia of traditional cinnamon rolls with the bright, fresh flavor of strawberries. The dough is fluffy and tender, the filling is gooey and bursting with strawberry goodness, and the glaze ties it all together with a creamy, tangy finish. Whether I’m baking them for a special morning or sharing with friends, they always impress and satisfy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour

• Active dry yeast

• Granulated sugar

• Whole milk

• Unsalted butter

• Eggs

• Salt

For the filling:

• Fresh strawberries, finely chopped

• Brown sugar

• Ground cinnamon

• Cornstarch (to thicken the filling)

• Unsalted butter, softened

For the cream cheese glaze:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Milk or heavy cream

directions

1. I start by warming the milk slightly and mixing it with sugar and yeast. I let it sit for 5–10 minutes until foamy.

2. In a mixing bowl, I combine the yeast mixture with melted butter, eggs, flour, and salt, kneading until a smooth dough forms.

3. I cover the bowl and let the dough rise in a warm spot for about 1 hour or until doubled in size.

4. While the dough rises, I prepare the filling by cooking chopped strawberries with brown sugar, cinnamon, and cornstarch until thickened. I let it cool completely.

5. Once the dough is ready, I roll it out into a rectangle, spread softened butter over the surface, then evenly spread the strawberry filling on top.

6. I roll the dough up tightly from the long edge and slice it into 9–12 rolls.

7. I place the rolls in a greased baking dish, cover, and let them rise again for 30–40 minutes.

8. I bake the rolls at 350°F (175°C) for 25–30 minutes until golden and cooked through.

9. While they bake, I mix the cream cheese, powdered sugar, vanilla, and a splash of milk to make the glaze.

10. I let the rolls cool slightly before drizzling with the glaze and serving warm.

Servings and timing

This recipe makes 9–12 rolls.
Prep time: 25 minutes (plus rise time)
Cook time: 25–30 minutes
Total time: About 2 hours 15 minutes

Variations

• I sometimes use strawberry jam or preserves in place of the cooked filling for a quicker version.

• For added texture, I sprinkle chopped nuts like pecans or almonds into the filling.

• If I want an extra decadent treat, I drizzle white chocolate over the glaze once the rolls cool.

• I’ve also made this recipe with mixed berries instead of just strawberries for a different twist.

storage/reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I microwave one roll for about 15–20 seconds or warm several in a low oven (around 300°F/150°C) for 10–15 minutes. I sometimes add a little extra glaze after reheating to freshen them up.

FAQs

Can I use frozen strawberries?

Yes, I’ve used frozen strawberries successfully. I just thaw them first and drain off any excess liquid before cooking them into the filling.

Can I make these rolls ahead of time?

Absolutely. I usually assemble the rolls the night before, cover the pan, and refrigerate overnight. In the morning, I let them come to room temperature and rise before baking.

What type of yeast should I use?

I use active dry yeast, but instant yeast works too. If using instant yeast, I skip the proofing step and add it directly to the flour.

How do I keep the filling from leaking out?

I leave a small border around the edges when spreading the filling and roll the dough tightly. Chilling the filled roll before slicing also helps keep everything intact.

Can I freeze these rolls?

Yes. I freeze the unbaked, cut rolls on a tray until solid, then transfer to a bag. When I want to bake them, I thaw and rise them fully before baking as usual. Baked rolls also freeze well—just wrap tightly and thaw before reheating.

Conclusion

Strawberry Cinnamon Rolls are a delicious way to upgrade a classic breakfast favorite. With soft dough, juicy fruit filling, and a silky glaze, they offer a perfect mix of comforting and fresh flavors. Whether I’m serving them for a weekend brunch or a holiday breakfast, they always bring smiles to the table.