These soft, pillowy strawberry cinnamon rolls are loaded with homemade strawberry jam, a hint of warm cinnamon, and a tangy strawberry cream cheese frosting that melts right into the swirls. I first made these on a Sunday morning when Lily asked if we could "put strawberries in everything," and honestly, she was onto something. The dough is surprisingly easy to work with, and the fresh strawberry filling tastes like summer baked into every bite.
If you love a cozy breakfast that feels special without being fussy, these are it. They're just as good as my [Baked Ham and Cheese Croissants Recipe | 18 Minutes], but sweeter and perfect for lazy weekend mornings when you want something that smells like a bakery.
Why You'll Love These Strawberry Cinnamon Rolls
They're soft and fluffy with a tender crumb that pulls apart in those perfect spirals. The strawberry filling is sweet, jammy, and bright, not artificial or overly sugary like store-bought versions. You get real strawberry flavor in every bite, plus that cozy cinnamon warmth we all crave in a good cinnamon roll.
These strawberry cinnamon rolls are impressive enough for Mother's Day brunch or Easter morning, but simple enough to make on a regular Saturday. The dough comes together in one bowl, the filling cooks in about 10 minutes, and the frosting is just four ingredients stirred together in a small dish.
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strawberry cinnamon rolls Ingredients
Here's everything you'll need to make these from scratch, including the dough, filling, and frosting.
See Recipe Card Below This Post For ingredient Quantites
For the Cinnamon Rolls
Eggs: Two large eggs add richness, moisture, and help the dough stay soft and fluffy.
Granulated sugar: Sweetens the dough just enough without making it taste like dessert.
Unsalted butter: Adds tenderness and a rich, buttery flavor. Make sure it's softened so it mixes in smoothly.
Milk: Brings the dough together and keeps it soft. Room temperature milk works best so it doesn't slow down the yeast.
Unbleached all-purpose flour: Forms the structure of the strawberry cinnamon rolls. You'll need a little extra for shaping and rolling.
Instant dry yeast: Helps the dough rise and gives you those fluffy, airy rolls. One packet is just the right amount.
Kosher salt: Balances the sweetness and brings out all the flavors in the dough.
For the Filling & Assembly
Strawberries: Fresh strawberries are cooked down into a thick, jammy filling that's sweet, bright, and full of real fruit flavor.
Granulated sugar: Sweetens the strawberries and helps them break down into a syrupy filling.
Lemon juice: Adds a little brightness and helps the strawberries taste even more like themselves.
Cornstarch: Thickens the filling so it doesn't run out of the strawberry cinnamon rolls when you slice them.
Water: Mixes with the cornstarch to make a slurry that thickens the jam quickly.
Ground cinnamon: Sprinkled over the dough before you add the strawberry filling. It adds warmth without overpowering the fruit.
Unsalted butter: Used to grease the baking dish so the strawberry cinnamon rolls don't stick.
For the Strawberry Cream Cheese Frosting
Cream cheese: Adds tang and richness to the frosting. Make sure it's softened so it mixes smoothly.
Strawberry filling: A few spoonfuls of the homemade jam go right into the frosting for extra strawberry flavor.
Powdered sugar: Sweetens and thickens the frosting just enough to spread easily.
Lemon juice: Balances the sweetness and keeps the frosting from tasting too heavy.
how to make strawberry cinnamon rolls
Here's how to make these step by step, from mixing the dough to spreading on that creamy strawberry frosting.
Prepare the Cinnamon Roll Dough
Mix the dough: Add all the dough ingredients to a large mixing bowl or the bowl of a stand mixer fitted with the dough hook. Mix on low speed until everything comes together.
Knead until smooth: After about a minute, increase the speed to medium and knead for 5 minutes if you're using a stand mixer, or 8 to 10 minutes by hand. The dough should pull away from the hook or bowl and stretch without tearing. It'll still feel a little sticky, and that's okay.
Let it rise: Lightly spray or oil a large bowl, shape the dough into a ball, and place it inside. Turn it once to coat the surface. Cover with plastic wrap and let it rise in a warm spot for 1½ to 2 hours, or until it's doubled in size.
Prepare the Strawberry Filling
Prep the strawberries: Wash, dry, and dice the strawberries into small pieces.
Cook the filling: In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring everything to a boil over medium heat, then lower the heat and let it simmer for about 10 minutes, stirring now and then. The strawberries will break down and release their juices.
Thicken the jam: In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry into the simmering strawberry mixture while whisking constantly. Let it boil for 1 minute to thicken up.
Cool completely: Pour the filling into a shallow dish and refrigerate for at least 1 hour, or overnight if you're prepping ahead.
Assemble, Proof & Bake
Prep the pan: Generously butter a 9 x 13-inch baking dish using the softened butter.
Roll out the dough: Punch down the risen dough and turn it out onto a lightly floured surface. Gently shape it into a rectangle with the long side facing you, then roll it into an 18 x 13-inch rectangle.
Add cinnamon: Sprinkle the cinnamon evenly over the dough.
Spread the filling: Reserve 2 tablespoons of the strawberry jam for the frosting and set it aside. Spread the rest of the jam over the dough, leaving a ½-inch gap along one long edge.
Roll it up: Starting at the long end without the gap, roll the dough around the filling, working slowly to keep the jam from squishing out. Stop rolling about 2 inches from the end, then pull the clean edge up and over the log. Pinch to seal.
Slice into rolls: Use a serrated or very sharp knife to slice the log into 9 pieces. Work quickly so the dough doesn't squish.
Arrange in the pan: Place the rolls cut-side up in the prepared dish, staggering them slightly. If any jam escapes, scoop it up and redistribute it over the rolls.
Proof again: Cover with plastic wrap and let the rolls proof at room temperature for 30 minutes.
Bake: Preheat your oven to 350°F. Bake the rolls for 30 to 35 minutes, until they're golden brown on top. A toothpick or tester inserted into the center roll should come out clean, or the internal temperature should read 185°F.
Cool before frosting: Let the rolls cool almost completely before you add the frosting. This keeps the frosting from melting into the strawberry cinnamon rolls too much.
Prepare the Strawberry Cream Cheese Frosting
Mix the frosting: In a small bowl, stir together the softened cream cheese, reserved strawberry jam, powdered sugar, and lemon juice until smooth and creamy.
Frost and serve: Spread the frosting over the cooled strawberry cinnamon rolls. Serve warm or at room temperature and enjoy every bite.
Substitutions and Variations
You can make a few simple swaps depending on what you have on hand or what flavors you're craving.
Use frozen strawberries: If fresh strawberries aren't in season, frozen strawberries work just as well. Thaw and drain them first, then cook them down the same way.
Swap the fruit: Try raspberries, blueberries, or blackberries instead of strawberries. You might need to adjust the sugar depending on how tart the fruit is.
Make it dairy-free: Use plant-based butter and milk in the dough, and swap the cream cheese for a dairy-free version in the frosting.
Add vanilla: A teaspoon of vanilla extract in the dough or frosting adds extra warmth and depth.
Skip the cinnamon: If you want the strawberry flavor to really shine, leave out the cinnamon and just use the jam filling.
Equipment for strawberry cinnamon rolls
You don't need any fancy tools to make these, just a few basic kitchen items.
Stand mixer with dough hook: Makes kneading the dough easy and hands-free. If you don't have one, you can mix and knead by hand in a large bowl.
Measuring cups and spoons: For accurate ingredient amounts.
Rolling pin: To roll the dough into a rectangle.
Medium saucepan: For cooking the strawberry filling.
Small bowl: To mix the cornstarch slurry and the frosting.
Whisk: For stirring the filling and frosting.
Silicone spatula: Great for spreading the jam and frosting.
9 x 13-inch baking dish: The perfect size for 9 large strawberry cinnamon rolls.
Plastic wrap: To cover the dough while it rises.
Serrated or very sharp knife: For slicing the strawberry cinnamon rolls cleanly without squishing them.
Bench scraper (optional): Helps lift and move the dough.
Toothpick or cake tester: To check if the strawberry cinnamon rolls are done.
Instant-read thermometer (optional): For checking the internal temperature of the strawberry cinnamon rolls.
Storage and Make-Ahead Tips
These strawberry cinnamon rolls keep well and taste amazing even a day or two later.
Store leftovers: Keep the strawberry cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Freeze for later: Wrap individual strawberry cinnamon rolls tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and warm in the microwave for 20 to 30 seconds.
Make the dough ahead: You can make the dough the night before, let it rise in the fridge overnight, then roll and bake the next morning.
Freeze before baking: Assemble the strawberry cinnamon rolls , place them in the baking dish, cover tightly, and freeze. When you're ready to bake, thaw overnight in the fridge, let them proof for 30 minutes, then bake as directed.
Reheat gently: Warm leftover strawberry cinnamon rolls in the microwave for 15 to 20 seconds, or in a 300°F oven for 5 to 10 minutes.
Expert Tips
Use room temperature ingredients: Room temperature eggs, milk, and butter mix together more easily and help the dough rise evenly.
Don't over-flour the dough: The dough should be slightly sticky. If you add too much flour, the rolls will turn out dense and dry.
Let the filling cool completely: If the strawberry filling is warm when you spread it on the dough, it'll melt the butter and make the dough soggy.
Slice with confidence: Use a sharp serrated knife and work quickly. If the dough starts to squish, chill it in the fridge for 10 minutes, then try again.
FAQ
What is the secret to the best cinnamon rolls?
The secret is using room temperature ingredients, kneading the dough until it's smooth and elastic, and letting it rise in a warm place until it's doubled in size. Don't skip the second proof after you've rolled and sliced the rolls. It makes them extra fluffy and soft. Also, don't overbake them. Pull them out when they're just golden and still a little soft in the center.
Do cinnamon and strawberries go together?
Yes, they do. Cinnamon adds a warm, cozy flavor that balances the bright sweetness of the strawberries without overpowering them. It's a classic pairing that shows up in strawberry pies, fruit crisps, and now these rolls. If you're not sure, start with just a teaspoon of cinnamon and see how you like it.
What are some common mistakes when making cinnamon rolls?
The biggest mistakes are using cold ingredients, not letting the dough rise long enough, adding too much flour, and overbaking. Also, if you roll the dough too tightly, the filling will squish out when you slice it. Roll it gently and leave a little space for the filling to spread as it bakes.
What does pouring milk over cinnamon rolls before baking do?
Pouring a little milk or heavy cream over the rolls before baking keeps them soft and adds extra moisture. It also helps the tops brown evenly and creates a slightly creamy sauce at the bottom of the pan. It's optional, but it's a nice touch if you want extra-soft, bakery-style rolls.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with strawberry cinnamon rolls:
Strawberry Swirl Cinnamon Rolls
Ingredients
Method
- Combine all dough ingredients in a large bowl or stand mixer fitted with a dough hook and mix on low until incorporated, then knead on medium until elastic and slightly sticky.
- Transfer the dough to a lightly oiled bowl, turning once to coat, then cover and let rise in a warm area until doubled in size.
- Place chopped strawberries, sugar, and lemon juice into a saucepan and cook over medium heat until bubbling, then reduce heat and simmer until the fruit breaks down.
- Stir cornstarch and water together until smooth, then whisk into the simmering strawberries and cook briefly until thickened before cooling completely.
- Butter a 9x13-inch baking dish generously, then punch down the risen dough and roll it into a large rectangle on a lightly floured surface.
- Dust the surface evenly with cinnamon, reserve a portion of the jam for frosting, and spread the remaining jam over the dough leaving a small border.
- Roll the dough gently from the long edge, allowing space for the filling, then seal the clean edge over the log and press to close.
- Slice the roll into 11 portions using a sharp knife and place them cut-side up in the prepared dish, redistributing any escaped filling.
- Cover the dish and allow the rolls to proof briefly while the oven preheats to 350°F.
- Bake until golden and cooked through, then cool most of the way before frosting.
- Stir together cream cheese, reserved jam, powdered sugar, and lemon juice until smooth, then spread generously over the rolls before serving.
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