Soft, fluffy, and filled with sweet strawberries and warm cinnamon, these Strawberry Cinnamon Rolls are a delicious twist on the classic cinnamon roll. Each roll is filled with buttery cinnamon sugar and juicy strawberries, then baked until golden and finished with a creamy vanilla glaze.
They’re perfect for breakfast, brunch, holidays, or a cozy weekend baking project.
Ingredients
For the Dough
- 3 cups (375 g) all-purpose flour
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- ¾ cup (180 ml) warm milk
- ¼ cup (60 g) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Cinnamon Filling
- ½ cup (100 g) packed brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup (56 g) unsalted butter, softened
- 1 cup (150 g) fresh strawberries, finely diced
- 1 tablespoon all-purpose flour
For the Creamy Glaze
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
1. Prepare the Dough
Warm the milk until it is comfortably warm, not hot.
Combine the warm milk, yeast, and a teaspoon of the sugar in a small bowl. Let it sit for 5–10 minutes, until the mixture becomes slightly foamy.
In a large bowl, combine the flour, remaining sugar, and salt.
Add the yeast mixture, melted butter, egg, and vanilla.
Mix until a soft dough forms.
2. Knead the Dough
Transfer the dough to a lightly floured surface and knead for approximately 6–8 minutes, until smooth and elastic.
You can also use a stand mixer fitted with a dough hook.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1–1½ hours, or until doubled in size.
3. Prepare the Filling
While the dough rises, combine the brown sugar and cinnamon in a small bowl.
Toss the diced strawberries with 1 tablespoon of flour. This helps absorb some of their moisture and reduces the chance of the filling becoming excessively wet.
4. Roll Out the Dough
Once the dough has doubled in size, gently punch it down.
Roll it into approximately a 14 × 10-inch rectangle on a lightly floured surface.
Spread the softened butter evenly over the surface.
Sprinkle the cinnamon-brown sugar mixture over the butter, followed by the diced strawberries.
Leave a small border around the edges.
5. Roll and Slice
Starting from one long side, carefully roll the dough into a tight log.
Using a sharp knife or unflavored dental floss, cut the log into approximately 10–12 equal rolls.
Arrange the rolls in a greased 9 × 13-inch baking dish, leaving a little space between them.
Cover and let them rise again for about 30–45 minutes, until noticeably puffy.
6. Bake
Preheat the oven to 350°F (175°C).
Bake the rolls for approximately 22–28 minutes, or until lightly golden on top and cooked through in the center.
Avoid overbaking them, as this can make the rolls dry.
7. Make the Glaze
While the rolls are baking, beat together the softened cream cheese and butter until smooth.
Add the powdered sugar and vanilla.
Mix until creamy, adding milk a little at a time until you reach your preferred consistency.
8. Glaze the Rolls
Allow the cinnamon rolls to cool for about 10 minutes after removing them from the oven.
Spread the cream cheese glaze generously over the warm rolls.
For an extra strawberry flavor, top with a few thinly sliced fresh strawberries just before serving.
Tips for Perfect Strawberry Cinnamon Rolls
Use ripe but firm strawberries: Very watery or overripe berries can make the filling excessively wet.
Don’t add too many strawberries: A generous amount is delicious, but too much fruit can make the rolls difficult to roll and bake evenly.
Let the dough rise properly: The first rise should roughly double the dough in size. A warm, draft-free location works best.
Don’t add excessive flour: The dough should be soft and slightly tacky rather than stiff.
Let them cool slightly before glazing: Warm rolls are ideal, but piping-hot rolls can cause the cream cheese frosting to melt completely.
Easy Variations
Strawberry Lemon Rolls
Add 1 teaspoon lemon zest to the filling and a little fresh lemon juice to the glaze.
Strawberry Cream Cheese Rolls
Add small dollops of softened cream cheese over the cinnamon filling before adding the strawberries.
Strawberry Chocolate Rolls
Add a handful of mini chocolate chips to the filling.
Strawberry Vanilla Rolls
Replace the cream cheese glaze with a simple vanilla powdered-sugar glaze.
Mixed Berry Rolls
Combine strawberries with raspberries or blueberries for a delicious berry-filled variation.
Make-Ahead Instructions
Prepare the rolls through the second rise, then cover the baking dish tightly and refrigerate overnight.
The next morning, remove the rolls from the refrigerator and allow them to sit at room temperature for approximately 30–60 minutes before baking.
Prepare the glaze while they bake and spread it over the warm rolls.
Storage
Store leftover rolls in an airtight container in the refrigerator for up to 3–4 days because of the cream cheese glaze.
Warm individual rolls gently in the microwave before serving.
Final Thoughts
Strawberry Cinnamon Rolls combine everything wonderful about a classic cinnamon roll with the fresh sweetness of strawberries. The soft, fluffy dough, buttery cinnamon filling, juicy berries, and creamy glaze make every bite comforting and delicious.
They’re especially wonderful served warm for a weekend breakfast or brunch, when the smell of freshly baked cinnamon rolls can fill the entire kitchen.