Delicious Strawberry Cinnamon Rolls

If you ask me, strawberry cinnamon rolls are where breakfast gets interesting.

This sweet twist on classic cinnamon rolls brings together fluffy homemade dough with a fresh strawberry filling that’s cooked down with brown sugar and a hint of citrus. The rolls get swirled with cinnamon sugar and real butter for that bakery-style taste.

They’re topped with a strawberry cream cheese frosting that brings everything together. The strawberries add a fruity sweetness that makes these feel special without being too fancy.

It’s a weekend baking project that’s worth the effort, perfect for spring mornings or anytime you want to impress your family.

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What Kind of Strawberries Should I Use?

Both fresh and frozen strawberries work great for these cinnamon rolls, so use whatever you have on hand. If you’re using fresh strawberries, look for ones that are ripe and sweet – they’ll give you the best flavor in your filling. Frozen strawberries are actually a solid choice year-round since they’re picked at peak ripeness and can be more consistent than out-of-season fresh berries. Just don’t bother thawing them first – you can toss them right into the pan frozen, which actually helps them hold their shape better while cooking down into that jammy filling.

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Options for Substitutions

While some ingredients in this recipe are pretty important to keep, there’s still room for a few swaps:

• Bread flour: Bread flour is really key here – it gives these rolls their soft, pillowy texture. I’d recommend sticking with it if possible, but in a pinch, you can use all-purpose flour. Just know your rolls might be slightly less fluffy.
• Strawberries: Fresh or frozen both work great. If you only have one or the other, don’t worry about it. Frozen strawberries might release a bit more liquid, so you may need to cook the filling a minute or two longer to thicken it up.
• Heavy cream: You can replace the heavy cream in the dough with whole milk if that’s what you have. For the frosting, half-and-half works as a substitute, though the frosting might be slightly thinner.
• Instant yeast: Active dry yeast can replace instant yeast, but you’ll need to activate it first in warm water (about 110°F) for 5-10 minutes before adding it to your dough.
• Cream cheese: If you’re not a cream cheese frosting fan, you can make a simple powdered sugar glaze instead using powdered sugar, milk, and a bit of the strawberry jam.
• Strawberry extract: This is totally optional anyway, so feel free to skip it. The fresh strawberries provide plenty of flavor on their own.

Watch Out for These Mistakes While Baking

The biggest mistake when making cinnamon rolls is adding the butter to the dough too quickly, which can cause it to break down instead of incorporating smoothly – add it one tablespoon at a time and wait until each piece is fully mixed in before adding the next.

Another common error is skipping the tangzhong step or not cooking it long enough, as this flour paste is what keeps your rolls soft and fluffy for days, so make sure it reaches a thick, pudding-like consistency before adding it to the dough.

Don’t spread your strawberry filling all the way to the edges of the dough – leave about a half-inch border so the filling doesn’t ooze out during rolling and baking.

Finally, resist the urge to frost your rolls while they’re still hot from the oven, as the frosting will melt into a puddle instead of creating that thick, creamy layer you want.

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What to Serve With Strawberry Cinnamon Rolls?

These strawberry cinnamon rolls are pretty filling on their own, but I love serving them alongside a hot cup of coffee or a cold glass of milk for the perfect breakfast or brunch. If you’re feeding a crowd, scrambled eggs and crispy bacon make great additions to round out the meal. For a lighter option, fresh berries or a simple fruit salad complements the sweet strawberry flavor without making things too heavy. You could also set out some extra strawberry jam on the side for anyone who wants an extra burst of fruity goodness.

Storage Instructions

Store: Keep your strawberry cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The fridge helps preserve that cream cheese frosting, but they might firm up a bit when cold.

Freeze: You can freeze these rolls either before or after baking. For unbaked rolls, freeze them after shaping and let them thaw overnight in the fridge before the final rise and baking. For baked rolls, freeze without frosting for up to 3 months, then add fresh frosting after thawing.

Warm Up: To bring back that fresh-baked softness, microwave individual rolls for about 15-20 seconds, or warm the whole pan in a 300°F oven for 10 minutes. If they’ve been in the fridge, let them sit out for a few minutes first so the frosting doesn’t melt too quickly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4100
• Protein: 50-60 g
• Fat: 180-200 g
• Carbohydrates: 470-520 g

Ingredients

For the strawberry jam filling:

• 2 cups strawberries (finely diced into 1/4-inch pieces)
• 3 tbsp brown sugar
• 1 tsp lemon juice
• 1/2 tsp orange zest
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp strawberry essence

For the tangzhong (starter):

• 2/3 cup water
• 1/4 cup plus 1 tbsp flour

For the dough:

• 3.75 cups flour
• 1/3 cup sugar
• 2 1/4 tsp yeast
• 1 1/4 tsp salt
• 1/3 cup milk (warmed to about 110°F)
• 1/3 cup cream
• 1 egg (room temperature, about 70°F)
• 8 tbsp butter (softened, not melted)
• 1 tsp vanilla extract

For the cinnamon filling:

• 1/2 cup butter (room temperature)
• 3/4 cup brown sugar
• 1 1/2 tsp cinnamon

For the cream cheese frosting:

• 6 tbsp butter
• 4 oz cream cheese
• 1 1/4 cups confectioners sugar (sifted)
• 2 tbsp reserved strawberry jam
• 1 1/2 tbsp heavy cream

Step 1: Prepare the Strawberry Jam Filling

• 2 cups strawberries
• 3 tbsp brown sugar
• 1 tsp lemon juice
• 1/2 tsp orange zest
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp strawberry essence

In a medium saucepan over medium-high heat, combine the diced strawberries, 3 tablespoons brown sugar, lemon juice, and orange zest.

Mash the strawberries as they cook to release their juices, about 2-3 minutes.

In a small bowl, whisk together the cornstarch and 1 tablespoon water to create a slurry, then stir it into the strawberry mixture.

Continue cooking for 2-4 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon.

Remove from heat, reserve 2 tablespoons of the jam for the frosting, then spread the remaining jam on a plate to cool while you prepare the dough.

Step 2: Make the Dough Base with Tangzhong (Cooked Flour Paste)

• 2/3 cup water
• 1/4 cup plus 1 tbsp flour

In a small saucepan, whisk together 2/3 cup water with 1/4 cup plus 1 tablespoon flour over medium heat, stirring constantly for 4-5 minutes until the mixture forms a smooth, thick paste.

This technique, called tangzhong, gelatinizes the starch and creates incredibly tender, moist rolls—I always use this method because it keeps the dough from drying out during baking.

Remove from heat and let cool for a few minutes while you gather your other dough ingredients.

Step 3: Mix and Knead the Dough

• 3.75 cups flour
• 1/3 cup sugar
• 2 1/4 tsp yeast
• 1 1/4 tsp salt
• 1/3 cup milk
• 1/3 cup cream
• 1 egg
• 1 tsp vanilla extract
• 8 tbsp butter
• cooked flour paste from Step 2

In the bowl of a stand mixer, combine 3.75 cups flour, 1/3 cup sugar, 2 1/4 teaspoons yeast, and 1 1/4 teaspoons salt.

Add the warmed milk (110°F), cream, room-temperature egg (70°F), and 1 teaspoon vanilla extract, then add the cooled flour paste from Step 2.

Mix on low speed for 2 minutes until combined.

Increase to medium-low speed and add 8 tablespoons softened butter one spoonful at a time, allowing each addition to incorporate before adding more.

Knead for 12 minutes total until the dough becomes smooth, elastic, and slightly tacky but not sticky—it should pull away from the bowl sides.

I like to do a quick windowpane test by stretching a small piece; if it stretches thin without tearing, the gluten development is perfect.

Step 4: Prepare the Filling and Shape the Rolls

• 1/2 cup butter
• 3/4 cup brown sugar
• 1 1/2 tsp cinnamon
• cooled strawberry jam from Step 1

While the dough rises (you can do this during the first rise if preparing ahead), stir together 1/2 cup room-temperature butter, 3/4 cup brown sugar, and 1 1/2 teaspoons cinnamon in a bowl until well combined.

Line a 9×13-inch baking pan with parchment paper.

Once the dough has risen to roughly 1.5 times its original size (about 45 minutes), turn it out onto a lightly floured surface and roll it into a 21×15-inch rectangle.

Spread the cinnamon-butter mixture evenly over the dough, then spread the cooled strawberry jam from Step 1 over top.

Step 5: Roll and Proof the Cinnamon Rolls

Starting from the long end of the rectangle, roll the dough tightly toward you, creating a long log.

Using a sharp knife or dental floss, cut the log into twelve equal pieces (approximately 1 3/4 inches each), then arrange them cut-side up in the prepared 9×13-inch pan, spacing them evenly.

Cover loosely with a damp towel or plastic wrap and let rise in a warm place for 1-2 hours until the rolls are puffy, nearly doubled, and they touch each other slightly.

About 20 minutes before the rolls finish rising, preheat your oven to 325°F.

Step 6: Bake the Rolls

Place the pan in the preheated 325°F oven and bake for 30-40 minutes until the rolls are golden brown on top and the centers reach an internal temperature of 185°F (use an instant-read thermometer inserted into the center roll).

The lower oven temperature ensures the rolls bake through evenly without over-browning the tops.

Remove from the oven and let cool in the pan for 5 minutes—this brief rest prevents the frosting from melting too quickly.

Step 7: Make the Frosting and Finish

• 6 tbsp butter
• 4 oz cream cheese
• 1 1/4 cups confectioners sugar
• 2 tbsp reserved strawberry jam from Step 1
• 1 1/2 tbsp heavy cream

While the rolls cool, prepare the frosting by beating 6 tablespoons butter and 4 ounces softened cream cheese together until fluffy, about 1-2 minutes.

Sift in 1 1/4 cups confectioners sugar and beat until smooth.

Add the 2 tablespoons reserved strawberry jam from Step 1 and 1 1/2 tablespoons heavy cream, beating until the frosting is spreadable but not runny.

Spread the frosting generously over the warm rolls while they’re still slightly warm—the warmth helps it set beautifully.

Serve immediately or at room temperature.

Delicious Strawberry Cinnamon Rolls

Delicious Delicious Strawberry Cinnamon Rolls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 4 hours hrs 5 minutes mins

Servings 12 rolls

Calories 3900 kcal

Ingredients

  

For the strawberry jam filling

• 2 cups strawberries (finely diced into 1/4-inch pieces)
• 3 tbsp brown sugar
• 1 tsp lemon juice
• 1/2 tsp orange zest
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp strawberry essence

For the tangzhong (starter)

• 2/3 cup water
• 1/4 cup plus 1 tbsp flour

For the dough

• 3.75 cups flour
• 1/3 cup sugar
• 2 1/4 tsp yeast
• 1 1/4 tsp salt
• 1/3 cup milk (warmed to about 110°F)
• 1/3 cup cream
• 1 egg (room temperature, about 70°F)
• 8 tbsp butter (softened, not melted)
• 1 tsp vanilla extract

For the cinnamon filling

• 1/2 cup butter (room temperature)
• 3/4 cup brown sugar
• 1 1/2 tsp cinnamon

For the cream cheese frosting

• 6 tbsp butter
• 4 oz cream cheese
• 1 1/4 cups confectioners sugar (sifted)
• 2 tbsp reserved strawberry jam
• 1 1/2 tbsp heavy cream

Instructions

 

• In a medium saucepan over medium-high heat, combine the diced strawberries, 3 tablespoons brown sugar, lemon juice, and orange zest. Mash the strawberries as they cook to release their juices, about 2-3 minutes. In a small bowl, whisk together the cornstarch and 1 tablespoon water to create a slurry, then stir it into the strawberry mixture. Continue cooking for 2-4 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon. Remove from heat, reserve 2 tablespoons of the jam for the frosting, then spread the remaining jam on a plate to cool while you prepare the dough.
• In a small saucepan, whisk together 2/3 cup water with 1/4 cup plus 1 tablespoon flour over medium heat, stirring constantly for 4-5 minutes until the mixture forms a smooth, thick paste. This technique, called tangzhong, gelatinizes the starch and creates incredibly tender, moist rolls—I always use this method because it keeps the dough from drying out during baking. Remove from heat and let cool for a few minutes while you gather your other dough ingredients.
• In the bowl of a stand mixer, combine 3.75 cups flour, 1/3 cup sugar, 2 1/4 teaspoons yeast, and 1 1/4 teaspoons salt. Add the warmed milk (110°F), cream, room-temperature egg (70°F), and 1 teaspoon vanilla extract, then add the cooled flour paste from Step 2. Mix on low speed for 2 minutes until combined. Increase to medium-low speed and add 8 tablespoons softened butter one spoonful at a time, allowing each addition to incorporate before adding more. Knead for 12 minutes total until the dough becomes smooth, elastic, and slightly tacky but not sticky—it should pull away from the bowl sides. I like to do a quick windowpane test by stretching a small piece; if it stretches thin without tearing, the gluten development is perfect.
• While the dough rises (you can do this during the first rise if preparing ahead), stir together 1/2 cup room-temperature butter, 3/4 cup brown sugar, and 1 1/2 teaspoons cinnamon in a bowl until well combined. Line a 9x13-inch baking pan with parchment paper. Once the dough has risen to roughly 1.5 times its original size (about 45 minutes), turn it out onto a lightly floured surface and roll it into a 21x15-inch rectangle. Spread the cinnamon-butter mixture evenly over the dough, then spread the cooled strawberry jam from Step 1 over top.
• Starting from the long end of the rectangle, roll the dough tightly toward you, creating a long log. Using a sharp knife or dental floss, cut the log into twelve equal pieces (approximately 1 3/4 inches each), then arrange them cut-side up in the prepared 9x13-inch pan, spacing them evenly. Cover loosely with a damp towel or plastic wrap and let rise in a warm place for 1-2 hours until the rolls are puffy, nearly doubled, and they touch each other slightly. About 20 minutes before the rolls finish rising, preheat your oven to 325°F.
• Place the pan in the preheated 325°F oven and bake for 30-40 minutes until the rolls are golden brown on top and the centers reach an internal temperature of 185°F (use an instant-read thermometer inserted into the center roll). The lower oven temperature ensures the rolls bake through evenly without over-browning the tops. Remove from the oven and let cool in the pan for 5 minutes—this brief rest prevents the frosting from melting too quickly.
• While the rolls cool, prepare the frosting by beating 6 tablespoons butter and 4 ounces softened cream cheese together until fluffy, about 1-2 minutes. Sift in 1 1/4 cups confectioners sugar and beat until smooth. Add the 2 tablespoons reserved strawberry jam from Step 1 and 1 1/2 tablespoons heavy cream, beating until the frosting is spreadable but not runny. Spread the frosting generously over the warm rolls while they're still slightly warm—the warmth helps it set beautifully. Serve immediately or at room temperature.