Strawberry Cinnamon Rolls
These Strawberry Cinnamon Rolls are everything I love about baking: warm, fluffy, sweet, and filled with a bright burst of fresh fruit. I made them last weekend on a whim after picking up a big basket of strawberries at the farmer’s market, and I haven’t stopped thinking about them since. The cinnamon swirls mixed with juicy berries and finished with a silky glaze—it’s pure magic in every bite.
Making these rolls filled the house with the kind of cozy aroma that makes everyone come into the kitchen asking, “What smells so good?” They’re soft and buttery, with just the right amount of gooeyness from the brown sugar-cinnamon filling. The strawberries bake down into jammy pockets that give each bite a fresh, tart contrast.
What surprised me most was how beautifully the strawberries held up during baking. I sliced them a little thicker than I normally would for a topping, and that trick worked perfectly—they became tender without turning mushy. Once I drizzled over the creamy glaze, it all came together into the most delightful pan of sweet rolls I’ve made in ages.
Why You’ll Love This Strawberry Cinnamon Rolls Recipe
This recipe is a joyful twist on the classic cinnamon roll, and here’s why it’ll steal your heart. First, the dough is pillowy-soft and rises like a dream. Second, the combination of cinnamon-sugar with fresh strawberries brings a fruity brightness that balances the richness of the rolls perfectly. It’s not too sweet, and the glaze melts beautifully into the spirals.
Whether you’re baking for brunch, Mother’s Day, or simply want a treat to brighten the morning, these rolls are guaranteed to impress. And while they look fancy, the process is surprisingly straightforward—even for a first-time baker. You get the comfort of cinnamon rolls with a refreshing seasonal spin. What’s not to love?
How to Make the Strawberry Cinnamon Rolls
Step 1: Make the Dough
Start by activating the yeast in warm milk with a pinch of sugar. Once it foams up, mix it with melted butter, eggs, sugar, salt, and flour. Knead the dough until it’s smooth and elastic, then let it rise in a warm place until doubled in size—usually about an hour.
Step 2: Prepare the Filling
While the dough is rising, mix together brown sugar and cinnamon. Slice the strawberries, keeping them thick enough to hold their shape while baking.
Step 3: Roll and Fill
Roll out the dough into a rectangle, then spread softened butter over the surface. Sprinkle the cinnamon-sugar mixture evenly on top and lay the strawberry slices across. Gently roll it up into a tight log and cut into rolls.
Step 4: Second Rise and Bake
Place the rolls in a buttered baking dish, cover, and let them rise for another 20–30 minutes until puffy. Then bake in a preheated oven at 350°F (175°C) for 25–30 minutes until golden and cooked through.
Step 5: Glaze and Serve
Whisk together powdered sugar, cream cheese, a splash of milk, and a bit of vanilla extract to make the glaze. Drizzle it over the warm rolls and serve immediately.
Recipe Variations and Possible Substitutions
You can easily swap the strawberries for other fruits like raspberries or blueberries—just keep the same method of thick slices to maintain texture. For the filling, you can add a touch of nutmeg or orange zest to bring in a unique flavor profile.
For a dairy-free version, use plant-based milk, vegan butter, and a dairy-free cream cheese for the glaze. If you’re short on time, you can use store-bought dough like crescent roll dough or puff pastry as a shortcut, though the texture will be different.
And if you’re a fan of nuts, a handful of chopped pecans or walnuts in the filling adds a lovely crunch that pairs well with the strawberries. This recipe is very forgiving and welcomes creativity!
Serving and Pairing Suggestions
These Strawberry Cinnamon Rolls are best enjoyed warm, fresh out of the oven when the glaze is still melting into the swirls. They’re perfect for a leisurely weekend breakfast or as the star of a brunch spread. I like to serve them alongside a bowl of fresh strawberries and a pot of hot coffee or tea.
For a more indulgent pairing, try them with a vanilla latte or a cold glass of milk. They also make a lovely dessert when served with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re hosting guests, pair them with a citrus fruit salad to add a refreshing contrast to the richness of the rolls.
Storage and Reheating Tips
If you have leftovers (which is rare!), you can store the rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Make sure they are fully cooled before covering to prevent sogginess.
To reheat, microwave individual rolls for about 20 seconds or warm them in a 300°F (150°C) oven for 10 minutes. You can also refresh them with a little extra glaze or a pat of butter before serving.
Frequently Asked Questions
Can I make these rolls ahead of time?
Yes, you can prepare the rolls the night before, cover the pan tightly with plastic wrap, and refrigerate them. In the morning, let them come to room temperature for about 30 minutes before baking.
Can I freeze the unbaked rolls?
Absolutely. After cutting the rolls, place them on a baking tray and freeze until solid. Then transfer to a freezer-safe bag or container. When ready to bake, let them thaw and rise before baking as usual.
What type of yeast should I use?
I recommend active dry yeast for this recipe. Make sure to activate it in warm milk with a bit of sugar to get it going. Instant yeast can work too, just reduce the rise time slightly.
Can I use frozen strawberries?
Fresh strawberries are best for texture, but if using frozen, thaw them completely and pat them dry to avoid adding too much moisture to the dough.
What can I use instead of cream cheese in the glaze?
You can make a simple glaze with just powdered sugar, milk, and a splash of vanilla if you prefer. Greek yogurt is another creamy alternative with a bit of tang.
Related Recipe You’ll Like
If you loved these Strawberry Cinnamon Rolls, then you have to try my Lemon Blueberry Sweet Rolls. They have the same soft dough base, but are filled with tangy blueberries and a bright citrus twist that makes every bite irresistible. Another delightful option is my Raspberry Almond Danish Braid, which combines flaky pastry with a creamy almond filling and sweet-tart raspberry jam.
These fruity takes on classic pastries are perfect for spring and summer mornings or anytime you want something a little extra special. They’re great to bake for family gatherings, brunch with friends, or even just to treat yourself on a cozy weekend morning.
Don’t Forget to Save and Share This Recipe for Later
If these Strawberry Cinnamon Rolls made your morning brighter, don’t keep them to yourself! Pin this recipe to your breakfast or brunch boards on Pinterest so you’ll always have it handy. Share it on Facebook to inspire your friends, or send it in a text to someone who loves strawberries as much as you do.
And if you bake them, tag me in your photos—I love seeing your creations and how you make the recipe your own. Whether it’s a family breakfast or a sweet surprise for someone special, these rolls are too good not to share!
Strawberry Cinnamon Rolls
These Strawberry Cinnamon Rolls are a delightful twist on the classic breakfast favorite, filled with a warm cinnamon-sugar mixture and fresh, juicy strawberries. Baked to golden perfection and topped with a luscious cream cheese glaze, these sweet rolls are soft, fluffy, and irresistibly fruity. Perfect for spring and summer brunches, Mother’s Day breakfasts, or as a show-stopping addition to your holiday morning spread. The combination of tender dough, fragrant spices, and berries creates an unforgettable, bakery-style treat you can make at home.
Ingredients
- 1 cup warm milk (about 110°F)
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 tsp salt
- 1/2 cup softened butter (for filling)
- 1 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 1 1/2 cups fresh strawberries, sliced
Instructions
- In a large mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- Add melted butter, eggs, remaining sugar, salt, and flour. Mix and knead until the dough is smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Roll out the dough on a floured surface into a large rectangle.
- Spread softened butter over the dough. Mix brown sugar and cinnamon together and sprinkle over the butter. Lay sliced strawberries evenly on top.
- Carefully roll the dough into a log and cut into 12 equal rolls.
- Arrange the rolls in a greased baking dish. Cover and let rise for 20–30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown.
- While rolls bake, mix cream cheese, powdered sugar, milk, and vanilla extract until smooth.
- Drizzle glaze over warm rolls and serve.
Notes
- For best results, slice strawberries thick to prevent them from becoming mushy during baking.
- Store leftover rolls in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
- You can prep the rolls the night before and bake them fresh in the morning.
- Feel free to add chopped nuts or switch strawberries with other berries like blueberries or raspberries.
