Warm, gooey mornings start here — these rolls bake up soft, jammy, and impossible to resist. Whether you’re saving them for a special brunch or a cozy weekend treat, the tender dough and bright strawberry cream cheese glaze make every bite feel like a celebration. For a playful brunch mashup, try pairing them with a stack of cinnamon roll pancakes for a morning your feed (and family) will love.
introduction
This Strawberry Cinnamon Rolls recipe delivers tender, slightly sweet dough swirled with bright strawberry filling and finished with a creamy pink glaze — perfect for brunch, holidays, or an indulgent weekend bake.
Why You’ll Love This Strawberry Cinnamon Rolls:
- Bursting with fresh strawberry flavor and a tangy cream cheese glaze
- Soft, pillowy dough that stays tender even the next day
- Great for make-ahead prep — make filling and dough the day before
- Family-friendly: kids love the color and sweetness
- Picture-perfect for Pinterest and party tables
Ingredients Needed
Dough
- 260 ml (1 cup) warm milk
- 10 g (1 tbsp) instant dry yeast
- 540 g (4 ¼ cups) all-purpose flour
- 65 g (⅓ cup) granulated sugar
- 1 tsp salt
- 1 large egg, room temperature
- 80 g (⅓ cup) unsalted butter, very soft
Filling
- 250 g (1 ¾ cups) fresh or frozen strawberries
- 50 g (¼ cup) granulated sugar (for filling)
- Juice of half a lemon
Glaze / Topping
- 100 g (½ cup) cream cheese, softened (Philadelphia recommended)
- 40 g (3 tbsp) unsalted butter, softened (for glaze)
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strawberry puree, cold (from the filling)
Step-by-Step Instructions
- Make the strawberry filling: Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar. Cook over medium heat about 10 minutes, stirring occasionally, until thickened to a jam-like consistency. Remove from heat, blend until smooth, cover with plastic wrap, and refrigerate until completely cool.
- Mix the dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, granulated sugar, salt, and instant dry yeast. Add warm milk, softened butter, and the egg. Knead 5–7 minutes on medium speed until smooth, elastic, and slightly pulling away from the bowl. The dough should be soft but not overly sticky. Cover and let rise in a warm, draft-free spot about 2 hours, or until doubled.
- Roll and fill: Lightly flour a surface. Roll the risen dough into a rectangle about 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly, leaving a small border along one long edge. Starting from the opposite long edge, roll into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even slices.
- Second rise: Arrange rolls in a greased 9×13-inch baking dish, leaving a little space between each. Cover and let rise 30–60 minutes until puffy. Meanwhile preheat oven to 350°F (180°C). Bake 20–25 minutes until lightly golden and soft to the touch. Let cool slightly in the dish.
- Make the glaze: In a medium bowl, beat the softened cream cheese, softened butter, powdered sugar, vanilla, and 2 tablespoons cold strawberry puree with an electric mixer 1–2 minutes until smooth, creamy, and light pink. Adjust thickness or sweetness with more powdered sugar or a splash of milk.
- Finish and serve: Spread the glaze generously over the slightly warm rolls so it melts into those nooks and crannies. Serve immediately and enjoy warm.
For a brunch-worthy twist that combines two favorites, consider the more detailed pancake-cinnamon-roll technique in the ultimate guide to fluffy cinnamon roll pancakes.
Serving Suggestions Strawberry Cinnamon Rolls
- Serve warm with extra glaze on the side for dunking.
- Pair with a bright citrus salad or a pot of coffee for brunch.
- Add a scoop of vanilla ice cream for an indulgent dessert twist.
- Plate alongside a slice of banana bread for a variety spread — the cinnamon swirl hits a similar comforting note when you serve it with cinnamon swirl banana bread.
Tips for Success Strawberry Cinnamon Rolls
- Use room-temperature egg and softened butter so ingredients incorporate smoothly.
- Warm milk should be around 105–115°F — too hot will kill the yeast.
- If your dough is sticky, add flour a tablespoon at a time; aim for slightly tacky but manageable.
- Chill the strawberry filling thoroughly before spreading so it doesn’t soak the dough.
- For evenly sized rolls, mark the log into 12 sections before cutting.
- If you want taller rolls, bake in a pan with higher sides and pack the rolls closer together.
variation (if any)
- Lemon-Strawberry: Add 1 tsp lemon zest to the glaze for added brightness.
- Cream Cheese Swirl: Fold ¼ cup softened cream cheese into the filling before spreading for extra tang.
- Mini Rolls: Cut the log into 18–20 pieces and reduce bake time by 5–7 minutes for bite-sized pastries.
FAQs
Q: Can I use frozen strawberries?
A: Yes — frozen strawberries work great. Thaw and drain slightly before cooking, then proceed to reduce into a jam. Chill completely before spreading.
Q: How do I reheat leftover rolls?
A: Warm individual rolls in the microwave for 12–20 seconds or reheat the whole pan covered with foil at 300°F for 10–12 minutes until warmed through. Add a little extra glaze after reheating if you like.
Q: Can I make the dough or filling ahead of time?
A: Absolutely. Make the filling up to 3 days ahead and refrigerate. You can also make the dough, shape the rolls, cover tightly, and refrigerate overnight; allow them to come to room temperature and finish the second rise before baking.
Q: Why didn’t my rolls rise enough?
A: Check yeast freshness and milk temperature. Also ensure a warm rising environment — cooler kitchens slow or stall the rise.
Q: Can I freeze these?
A: Freeze baked rolls (unfrosted) for up to 2 months in an airtight container. Thaw and warm, then add fresh glaze before serving.
Ingredients
Dough
- 260 ml 1 cup warm milk Warm milk should be around 105-115°F.
- 10 g 1 tbsp instant dry yeast Ensure yeast is fresh.
- 540 g 4 ¼ cups all-purpose flour Use as needed for dough consistency.
- 65 g ⅓ cup granulated sugar Part of the dough mix.
- 1 tsp salt
- 1 large egg, room temperature Ensure the egg is at room temperature.
- 80 g ⅓ cup unsalted butter, very soft Butter should be very soft, not melted.
Filling
- 250 g 1 ¾ cups fresh or frozen strawberries If using frozen strawberries, thaw slightly.
- 50 g ¼ cup granulated sugar (for filling)
Glaze / Topping
- 100 g ½ cup cream cheese, softened (Philadelphia recommended) Recommended brand.
- 40 g 3 tbsp unsalted butter, softened (for glaze)
- 60 g ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strawberry puree, cold (from the filling) Use from the prepared filling.
Instructions
Make the strawberry filling
- Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar. Cook over medium heat about 10 minutes, stirring occasionally, until thickened to a jam-like consistency. Remove from heat, blend until smooth, cover with plastic wrap, and refrigerate until completely cool.
Mix the dough
- In the bowl of a stand mixer fitted with a dough hook, combine flour, granulated sugar, salt, and instant dry yeast.
- Add warm milk, softened butter, and the egg. Knead 5–7 minutes on medium speed until smooth, elastic, and slightly pulling away from the bowl. The dough should be soft but not overly sticky.
- Cover and let rise in a warm, draft-free spot about 2 hours, or until doubled.
Roll and fill
- Lightly flour a surface. Roll the risen dough into a rectangle about 40 x 30 cm (16 x 12 inches).
- Spread the cooled strawberry filling evenly, leaving a small border along one long edge.
- Starting from the opposite long edge, roll into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even slices.
Second rise
- Arrange rolls in a greased 9×13-inch baking dish, leaving a little space between each. Cover and let rise 30–60 minutes until puffy.
- Meanwhile preheat oven to 350°F (180°C). Bake 20–25 minutes until lightly golden and soft to the touch. Let cool slightly in the dish.
Make the glaze
- In a medium bowl, beat the softened cream cheese, softened butter, powdered sugar, vanilla, and 2 tablespoons cold strawberry puree with an electric mixer 1–2 minutes until smooth, creamy, and light pink. Adjust thickness or sweetness with more powdered sugar or a splash of milk.
Finish and serve
- Spread the glaze generously over the slightly warm rolls so it melts into those nooks and crannies. Serve immediately and enjoy warm.
