Strawberry Cinnamon Rolls Recipe

If you’ve ever wondered what happens when juicy, sun-ripened strawberries meet the soft swirl of a classic breakfast treat, you’re in for something magical. Strawberry Cinnamon Rolls are a glorious twist on the timeless cinnamon roll, combining fluffy, pillowy dough with a ribbon of sweet-tart strawberries and warming cinnamon throughout. Finished with a silky glaze, every bite is like a celebration of summer mornings, but honestly, these rolls are pure happiness any time of year.

Ingredients You’ll Need

With just a handful of familiar ingredients, you’ll be amazed at how every piece contributes to these bakery-worthy Strawberry Cinnamon Rolls. From the lush dough to the irresistible strawberry filling and dreamy glaze, nothing here is just a supporting player—each ingredient plays a starring role in flavor, texture, or that gorgeous blushing swirl.

  • Warm milk: Helps activate the yeast for a soft, lofty dough—don’t let it get too hot or it might kill the yeast.
  • Active dry yeast: The driving force behind those fluffy, cloud-like rolls; just one packet will do the trick.
  • Granulated sugar: Feeds the yeast and lightly sweetens the dough base for that perfect breakfast treat flavor.
  • Large egg: Adds richness, structure, and that signature tender crumb you crave in homemade rolls.
  • Unsalted butter: Brings flavor and moisture to both the dough and the filling—use unsalted for full control of the taste.
  • All-purpose flour: The reliable backbone of the dough, ensuring soft, sturdy rolls every time.
  • Salt: Balances sweetness and brings out the nuanced flavors in the dough and filling alike.
  • Fresh strawberries: Star of the show—finely chopped for even distribution and bursts of sweet-tart flavor in every spiral.
  • Brown sugar: Melts beautifully into the filling, giving a caramel note that pairs perfectly with strawberries.
  • Ground cinnamon: Delivers classic warmth and spice, deepening the fruitiness of the strawberries.
  • Powdered sugar: Whisked into the glaze for that velvety finish you’ll want to drizzle over everything.
  • Vanilla extract: Just a half teaspoon in the glaze transforms it into something truly fragrant and special.

How to Make Strawberry Cinnamon Rolls

Step 1: Activate the Yeast

Pour your warm milk into a small bowl, then sprinkle the yeast and a pinch of sugar over the top. Give it a gentle stir and set it aside for about 5 to 10 minutes. If the yeast gets nice and foamy, you’re ready to roll—this is the secret to pillow-soft Strawberry Cinnamon Rolls every time. If nothing happens, the yeast may be old, so try again with a new packet.

Step 2: Make the Dough

In a large mixing bowl, whisk together the granulated sugar, egg, melted butter, and salt until everything is perfectly blended. Pour in the activated yeast mixture, then gradually add the all-purpose flour. Stir until a soft, slightly tacky dough forms. Tip it out onto a floured surface and knead briskly for 5 to 7 minutes, until smooth and elastic. Place your dough in a greased bowl, cover with a towel, and let it sit in a warm spot for about an hour or until it doubles in size—the anticipation is worth every minute.

Step 3: Prepare the Filling

While your dough is rising, get your filling ready. Mix the brown sugar and cinnamon together in a small bowl and have your finely chopped strawberries at arm’s reach. Soften your butter to a spreadable consistency; you’ll need it soon to create that buttery, flavorful base that holds the fruity swirl in place.

Step 4: Assemble the Rolls

Once your dough has risen, punch it down gently to release any air bubbles, then roll it out on a floured surface into a 10×14-inch rectangle. Spread the softened butter all over, right up to the edges. Sprinkle the cinnamon-brown sugar mixture equally on top, then scatter the chopped strawberries for pops of color and sweetness in each roll. Now, roll the dough tightly into a log, starting from the long side, and slice into 9 to 12 rolls—each slice reveals that gorgeous Strawberry Cinnamon Rolls swirl.

Step 5: Second Rise

Arrange your rolls cut-side up in a greased 9×13-inch baking dish, leaving a little space between each one so they have room to rise. Cover gently with a towel and let them puff up for another 20 to 30 minutes while you preheat your oven. This extra rise makes all the difference, ensuring soft, bakery-style rolls.

Step 6: Bake

Bake the rolls at 350°F for 20 to 25 minutes, or until golden brown and fragrant. The strawberries will bubble just slightly along the edges, and the whole kitchen will smell irresistible. Let the Strawberry Cinnamon Rolls cool slightly in the pan while you prepare the glaze—you don’t want to miss the magical moment of pouring it over warm rolls.

Step 7: Glaze and Enjoy

Whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle generously over the tops of the still-warm rolls so it melts into every swirl. Serve immediately and watch the smiles appear—these are best enjoyed fresh, when that glaze is decadently gooey and the strawberries burst with flavor.

How to Serve Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls Recipe - Recipe Image

Garnishes

These rolls are stunning on their own, but for that showstopper finishing touch, try scattering a few extra fresh strawberry slices or a dusting of powdered sugar over the glaze. A tiny sprinkle of lemon zest in the glaze brings a hint of brightness that complements the sweetness and spice—your Strawberry Cinnamon Rolls will look and taste bakery-perfect.

Side Dishes

Pair these delightful rolls with a big bowl of mixed berries, a dollop of Greek yogurt, or even a side of crisp bacon if you’re going for a hearty brunch. A frothy cappuccino or fresh-pressed orange juice alongside balances the sweetness while rounding out any breakfast or brunch table.

Creative Ways to Present

For a brunch party, arrange your Strawberry Cinnamon Rolls in a spiral on a wide platter, or place them in cupcake wrappers for easy, grab-and-go portions. Serve with tiny dessert forks and pretty napkins for an extra-special touch. You can also drizzle a contrasting chocolate or berry glaze alongside the vanilla for a colorful twist guests won’t forget.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have Strawberry Cinnamon Rolls left over, store them in an airtight container at room temperature for up to two days. For maximum freshness, pop them in the fridge if you plan to keep them longer, but always let them come to room temperature before enjoying for the best flavor and texture.

Freezing

These rolls freeze beautifully! After baking and cooling (but before glazing), wrap each Strawberry Cinnamon Roll tightly in plastic wrap, then foil, and place in a zip-top freezer bag. They’ll keep well for up to three months—just glaze them after thawing for that fresh-baked vibe.

Reheating

To reheat, simply pop a roll in the microwave for 15 to 20 seconds or warm in a 300°F oven wrapped loosely in foil until heated through. If you’ve frozen your Strawberry Cinnamon Rolls, let them thaw overnight in the fridge before reheating and glazing.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Frozen strawberries work well in this recipe; just be sure to thaw and drain them thoroughly to prevent excess moisture, which can make the filling runny.

Can I make the dough ahead of time?

Yes! Prepare the dough and let it rise overnight in the refrigerator for a slow, flavorful ferment. When you’re ready to bake, take the dough out, assemble, and follow the rest of the steps as usual.

What can I use instead of active dry yeast?

If you only have instant yeast, you can substitute it in equal amounts and skip the activation step. Mix it directly with your flour instead, and the rolls will still rise beautifully.

Can I add other fruit to the filling?

Certainly! Raspberries, blueberries, or even thin-sliced peaches add wonderful flavor and color. Stick to about a cup total of fruit so the filling isn’t too juicy.

How do I keep the rolls soft for longer?

After baking, cover your Strawberry Cinnamon Rolls tightly with foil or store in an airtight container to lock in moisture. If they seem a bit dry after a day or two, a zap in the microwave along with the glaze will help revive their tender texture.

Final Thoughts

I can hardly imagine a cheerier start to the day than a tray of homemade Strawberry Cinnamon Rolls, their spirals bursting with color and flavor. Whether you’re making them for a special brunch or just to treat yourself, every soft, fruity bite is guaranteed to brighten up the morning. Give these a try soon—you’ll fall in love at first swirl!

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Strawberry Cinnamon Rolls Recipe

Strawberry Cinnamon Rolls Recipe

4.9 from 29 reviews

Indulge in the delightful sweetness of these homemade Strawberry Cinnamon Rolls. Soft, fluffy dough encases a luscious filling of fresh strawberries and warm cinnamon, topped with a vanilla glaze for the perfect finishing touch.

  • Author: nadia
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 50 minutes (including rise time)
  • Yield: 9–12 rolls 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

For the dough:

  • 3/4 cup warm milk
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup unsalted butter (melted)
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt

For the filling:

  • 1 cup finely chopped fresh strawberries
  • 1/3 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter (softened)

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, mix the sugar, egg, melted butter, and salt. Add the yeast mixture and stir to combine.
  3. Gradually add flour and mix until a soft dough forms. Knead on a floured surface for 5–7 minutes, or until smooth and elastic.
  4. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
  5. Preheat oven to 350°F. Punch down the dough and roll into a 10×14-inch rectangle.
  6. Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon. Evenly distribute the chopped strawberries over the top.
  7. Roll the dough tightly from the long side and slice into 9–12 rolls. Place in a greased 9×13-inch baking dish. Cover and let rise for 20–30 minutes.
  8. Bake for 20–25 minutes, or until golden and cooked through. Let cool slightly.
  9. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle glaze over warm rolls before serving.

Notes

  • Use strawberry jam instead of chopped strawberries for a smoother filling.
  • Add lemon zest to the glaze for a fresh twist.
  • Best served warm.

Nutrition

  • Serving Size: 1 roll
  • Calories: 260
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg

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