Strawberry Cinnamon Rolls

Update : March 24, 2026

why make this recipe

These strawberry cinnamon rolls are soft, sweet, and fresh. The strawberry filling gives a bright flavor. The cream cheese glaze makes each bite rich and creamy. This recipe is great for a weekend breakfast or a special treat.

introduction

This recipe makes 12 warm strawberry cinnamon rolls. The dough is soft and slightly sweet. The filling uses cooked strawberries that turn into a smooth jam. A strawberry cream cheese glaze tops the rolls. The steps are simple and clear.

how to make Strawberry Cinnamon Rolls

Follow the steps below in order. Start the strawberry filling first so it can cool while the dough rises. Use a stand mixer with a dough hook if you have one. If not, knead by hand until the dough is smooth and elastic. Cut the roll log with a sharp knife or dental floss for clean slices. Bake until the tops are light golden, then spread the glaze while the rolls are still warm.

Ingredients :

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, 250 g (1 ¾ cups) fresh or frozen strawberries, 50 g (¼ cup) granulated sugar (for filling), Juice of half a lemon, 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)

Directions :

Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar. Cook over medium heat for about 10 minutes, stirring now and then until the mixture thickens to a jam-like consistency.
Remove from heat and blend with an immersion blender or in a food processor until smooth. Cover with plastic wrap and refrigerate until completely cool.
In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly.
Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl. It should be soft but not overly sticky.
Cover the dough with a clean cloth and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
Lightly flour a clean surface. Roll out the risen dough to form a large rectangle, approximately 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly over the entire surface of the dough, leaving a small border at one of the longer edges.
Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.
Arrange the cut rolls in a large, greased baking dish (a 9×13 inch dish works well), leaving a little space between each roll. Cover the dish again with a clean cloth and let the rolls rise for another 30 minutes to 1 hour, or until visibly puffy. Meanwhile, preheat your oven to 180°C (350°F).
Bake the rolls for about 20-25 minutes, or until they are lightly golden brown on top and soft to the touch. Remove from oven and let them cool slightly in the dish.
While the rolls are cooling, prepare the glaze. In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree with an electric mixer for 1-2 minutes, until the glaze is smooth, creamy, and a light pink color. Adjust sweetness or thickness if desired by adding more powdered sugar.
Spread the freshly made strawberry cream cheese glaze generously over the slightly warm rolls. The warmth of the rolls will let the glaze melt slightly and seep into the nooks. Serve immediately.

how to serve Strawberry Cinnamon Rolls

Serve warm for the best texture and flavor. Use a spatula to lift each roll from the dish. These rolls pair well with coffee, tea, or a glass of milk. Add fresh strawberry slices on top for a pretty touch.

how to store Strawberry Cinnamon Rolls

Room temperature: Store in an airtight container for up to 2 days. Refrigerate: Keep in the fridge for up to 4 days. Warm gently before serving. Freezer: Freeze unglazed rolls in a single layer on a tray, then move to a freezer bag for up to 2 months. Thaw and warm, then add glaze.

tips to make Strawberry Cinnamon Rolls

Make the filling ahead and chill it fully before using.
If dough is sticky, add a little flour while kneading, a tablespoon at a time.
Use cold strawberry puree from the filling for the best color in the glaze.
Cut rolls with dental floss for clean edges.
Bake just until light gold to keep rolls soft.

variation (if any)

Add a thin layer of cinnamon sugar under the strawberry filling for a mild cinnamon flavor.
Use frozen strawberries if fresh are not available. Thaw and drain a bit before cooking.
Swap some of the strawberry puree in the glaze for a little milk if you want a thinner glaze.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw them first and drain any extra liquid, then cook as the recipe says.

Q: Can I make the dough by hand?
A: Yes. Knead on a floured surface for about 10 minutes until smooth and elastic.

Q: How do I keep the rolls soft after baking?
A: Do not overbake. Store in an airtight container while still slightly warm to keep them soft.

Q: Can I make the rolls ahead and bake later?
A: Yes. After shaping, cover and refrigerate overnight. Bring to room temperature and bake the next morning.

Q: Can I use low-fat milk?
A: Yes, but the rolls may be a bit less rich. Whole milk gives the best texture.

Conclusion

For an easy strawberry twist on a classic, this recipe gives soft rolls with a bright strawberry filling and creamy glaze. For step-by-step photos and a few quick tips, see Strawberry Cinnamon Rolls Recipe – A Few Shortcuts. For another clear guide and serving ideas, check Strawberry Cinnamon Rolls – The Baker Chick.