Dessert

Irresistible Strawberry Cinnamon Rolls Recipe

ByElla Hart March 8, 2026March 8, 2026

Introduction

These irresistible strawberry cinnamon rolls combine a soft, tender dough with a sweet and tangy strawberry filling, all topped with a luscious cream cheese icing. Perfect for breakfast or brunch, they offer a fresh twist on a classic favorite. Get ready to fill your kitchen with the delightful aroma of cinnamon and strawberries.

Two soft cinnamon rolls are placed on a round wooden plate, each roll featuring multiple spiraled layers of golden dough swirled tightly. A thick, white glaze with tiny red bits is generously spread over the top and sides, slowly dripping down, highlighting the texture and softness of the rolls. The red bits look like small pieces of strawberry mixed into the glaze, adding a touch of bright color against the white icing and light brown bread. In the background, there is a clear glass bowl filled with fresh strawberries, slightly out of focus, resting on a white marbled surface that adds a clean and elegant touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dough:

3/4 cup milk
1/4 cup sugar
2 1/4 tsp yeast (Red Star Platinum recommended)
1/3 cup butter (melted and cooled to room temperature)
2 eggs
3 1/2 cups bread flour (King Arthur recommended)
1/2 tsp salt
3 tbsp cream

For the filling:

2 cups strawberries (finely chopped into 1/4-inch pieces)
1/2 cup sugar
1 1/2 tsp lemon juice (freshly squeezed)
1 tbsp cornstarch
1/2 tsp cinnamon

For the icing:

4 oz cream cheese (softened to room temperature)
2 tbsp butter
1 1/4 cups powdered sugar (sifted)
2 tbsp strawberry filling
2 tbsp milk
1/2 tsp vanilla extract

Instructions

Step 1: Warm the milk to about 110°F (just warm to the touch). In a large mixing bowl, combine the milk, sugar, and yeast. Let it sit for 10 minutes until the mixture is foamy to activate the yeast.
Step 2: Add the cooled melted butter, eggs, bread flour, and salt to the yeast mixture. Using a stand mixer with a dough hook, mix on medium speed for 6–8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
Step 3: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 1 hour until it doubles in size.
Step 4: While the dough rises, prepare the strawberry filling. Combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for about 5 minutes, stirring occasionally.
Step 5: Mix cornstarch with 2 tablespoons water to make a slurry. Whisk it into the strawberry mixture along with cinnamon. Simmer for 1 more minute until thickened, then cool completely to prevent sogginess in the dough.
Step 6: Once the dough has doubled, turn it onto a floured surface and roll into a 12×16 inch rectangle. Spread the cooled strawberry filling evenly, leaving a 1/2 inch border.
Step 7: Starting from the long side closest to you, roll the dough tightly into a log and pinch the seam closed. Cut into 12 equal pieces and arrange cut-side up in a greased 9×13 inch baking pan.
Step 8: Cover the rolls and let them rise at room temperature for 45 minutes until puffy and nearly touching.
Step 9: Preheat the oven to 375°F. Bake the rolls uncovered for 20–25 minutes until golden brown and set. Let cool in the pan for 5 minutes.
Step 10: Prepare the icing by beating cream cheese and butter until light and fluffy. Add sifted powdered sugar, strawberry filling, milk, and vanilla, and mix until smooth.
Step 11: Spread the icing generously over the warm rolls. Serve warm or at room temperature.

Tips & Variations

Use freshly squeezed lemon juice for a brighter, fresher filling flavor.
Let the strawberry filling cool completely before spreading to avoid soggy dough.
Substitute frozen strawberries if fresh are unavailable, just thaw and drain excess liquid before using.
For extra flavor, sprinkle chopped nuts or add a pinch of nutmeg to the cinnamon in the filling.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 15–20 seconds or in a warm oven before serving to restore softness. The icing may melt slightly upon reheating but adds to the delicious experience.

How to Serve

Two soft cinnamon rolls sit on a round wooden plate, each with three visible spiral layers of dough that are light golden brown on the outside and creamy white inside. The rolls are thickly coated with glossy, pale pink icing that drips down the sides, showing small bits of red fruit mixed in. Behind the rolls, a clear glass bowl filled with fresh, bright red strawberries is placed on a white marbled surface. A few whole strawberries are also placed next to the rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. After the first rise, cover it tightly and refrigerate overnight. Let it come to room temperature before rolling and assembling.

Can I freeze these cinnamon rolls?

Absolutely. Freeze the assembled but unbaked rolls in a baking pan covered securely with plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and allow a second rise before baking.