Name: Strawberry Cinnamon Rolls Recipe
Prep time: 40 min
Cook time: 35 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 2 cups frozen or fresh strawberries; 2 tablespoons brown sugar (packed); 1 teaspoon lemon juice; 2 teaspoons cornstarch; 1 tablespoon water; 2 teaspoons pure strawberry extract (optional); 3 2/3 cups bread flour (divided); 1/3 cup granulated sugar; 2 teaspoons instant yeast; 1 teaspoon fine sea salt; 1/3 cup whole milk (room temperature); 1/3 cup heavy cream (room temperature); 1 large egg (room temperature); 1 teaspoon vanilla extract; 1/4 cup bread flour (for tangzhong); 3/4 cup water (for tangzhong); 1/2 cup unsalted butter (room temperature); 6 tablespoons unsalted butter (softened, for kneading); 2/3 cup light brown sugar (packed); 1 teaspoon ground cinnamon; 4 tablespoons unsalted butter (room temperature); 1 ounce cream cheese (room temperature); 4 tablespoons unsalted butter (room temperature); 1 cup powdered sugar; 1-2 tablespoons reserved strawberry filling; 1 tablespoon whole milk; 1 teaspoon pure strawberry extract (optional)

Jump to Recipe

Oh my goodness, if you have a sweet tooth and love a fruity, cozy breakfast treat, you absolutely must try these Strawberry Cinnamon Rolls. This recipe takes the classic cinnamon roll to a whole new level by swirling in a luscious, homemade strawberry filling that bursts with fresh, tangy flavor alongside warm cinnamon spice. Each bite is soft, buttery, and delightfully jammy, making these Strawberry Cinnamon Rolls the perfect way to brighten any morning or impress guests with something truly special. Trust me, once you make them, they’ll quickly become your go-to recipe for weekend brunch or anytime you need a comforting little indulgence.

Strawberry Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients come together to create magic in this recipe. Each component plays an essential role—fresh strawberries bring brightness and natural sweetness, while bread flour gives the rolls the perfect chewy texture. The cinnamon and brown sugar add that classic warmth, and the tangzhong makes sure every bite is soft and tender. Let’s gather what you’ll need:

Frozen or fresh strawberries (2 cups): The star ingredient, providing vibrant color and juiciness.
Brown sugar (2 tablespoons and 2/3 cup): Adds sweetness with a hint of molasses for depth.
Lemon juice (1 teaspoon): A touch of acidity to balance the sweetness of the berries.
Cornstarch (2 teaspoons): Helps thicken the strawberry filling to jam-like perfection.
Water (3/4 cup + 1 tablespoon): Needed for the dough and the filling’s consistency.
Pure strawberry extract (2 teaspoons, optional): Amplifies the strawberry flavor in the filling and frosting.
Unsalted butter (1/2 cup + 6 tablespoons + 4 tablespoons): Provides rich moisture and flavor in dough, filling, and frosting.
Ground cinnamon (1 teaspoon): The signature spice that pairs beautifully with strawberries.
Bread flour (3 2/3 cups + 1/4 cup): The key to chewy, fluffy rolls with a tender crumb.
Granulated sugar (1/3 cup): Sweetens the dough gently without overpowering.
Instant yeast (2 teaspoons): Ensures the dough rises to pillowy perfection.
Fine sea salt (1 teaspoon): Enhances all the flavors perfectly.
Whole milk (1/3 cup) and heavy cream (1/3 cup): Adds richness and tenderness to the dough.
One large egg: For structure and a beautiful golden color.
Vanilla extract (1 teaspoon): Adds warmth and rounds out the sweetness.
Cream cheese (1 ounce): For the smooth, tangy frosting that balances the sweetness of the rolls.
Powdered sugar (1 cup): The base for that luscious frosting glaze.

How to Make Strawberry Cinnamon Rolls

Step 1: Make the Strawberry Filling

Start by cooking your strawberries with brown sugar and lemon juice over medium-high heat. Mash them gently as they soften to create a rustic texture. When the mixture begins to thicken, stir in a cornstarch-water slurry to make it jammy and thick like you want in a perfect filling. For an extra punch of flavor, add the strawberry extract, then set it aside to cool. This filling is what makes these rolls so addictively sweet and slightly tangy, like a homemade strawberry jam but with a fresh fruit twist.

Step 2: Prepare the Tangzhong

Tangzhong is a magical technique used in baking to keep bread extra soft and moist for days. Whisk together water and flour in a saucepan and cook until it thickens into a paste. Letting this cool adds that tender, custardy texture to your dough, ensuring your Strawberry Cinnamon Rolls feel like freshly baked cloud pillows.

Step 3: Make the Cinnamon Roll Dough

Mix the bread flour, sugar, yeast, and salt in your mixer bowl. Combine milk, cream, egg, vanilla, and the tangzhong, then add to the dry ingredients. Knead on low with a dough hook until a rough dough forms. Add room temperature butter one tablespoon at a time, and keep kneading for about 8–10 minutes until the dough becomes silky and elastic. This step is key to developing that perfect roll structure with a soft but sturdy crumb.

Step 4: First Rise and Preparing the Filling Spread

After shaping the dough into a smooth, round ball, let it rest covered for 30 minutes. Meanwhile, prepare the cinnamon sugar filling by mixing butter, brown sugar, and cinnamon until smooth. This ensures the classic cinnamon roll flavor blends beautifully with the strawberry layer.

Step 5: Assemble the Rolls

On a floured surface, roll out the dough into a rectangle, then spread an even layer of the cinnamon filling all over it, leaving a small border. Next comes the star—spread almost all of the cooled strawberry jam on top, reserving a little for the frosting later. Cut the dough into strips, roll each tightly, and place them in a baking pan for the final proof. Watching these rolls rise and puff up is almost as satisfying as the taste you’ll enjoy shortly.

Step 6: Baking

Cover and let the rolls rise until doubled in size, around 1–2 hours. Bake them at 325°F for 30 to 40 minutes until the center hits 185°F internally. The result is gorgeous golden-brown rolls with a soft interior that tastes like breakfast heaven with every bite.

Step 7: Frosting and Finishing Touches

Whip together butter, cream cheese, powdered sugar, and the reserved strawberry jam along with a splash of milk and strawberry extract to create a pink-hued, creamy frosting that melts over the warm rolls like a dream. This final touch makes those Strawberry Cinnamon Rolls not just a treat to eat but a feast for the eyes as well.

How to Serve Strawberry Cinnamon Rolls

Garnishes

To make your rolls truly pop, scatter a few fresh strawberry slices or a light dusting of powdered sugar on top. A handful of chopped toasted pecans or slivered almonds can add a lovely crunch that contrasts beautifully with the soft, tender rolls. These little details add both texture and visual appeal, taking your strawberry cinnamon experience up a notch.

Side Dishes

Serve these rolls alongside a cup of freshly brewed coffee or a glass of cold milk to balance their sweetness. For a brunch spread, pair with scrambled eggs or a light fruit salad to add savoriness and freshness to the table. The strawberries in the rolls echo a fruity theme, making these a fantastic centerpiece paired with simple, bright flavors.

Creative Ways to Present

Want to wow your guests? Serve these rolls warm in a lined basket or a rustic wooden tray garnished with whole strawberries and a sprig of mint. You can even place them in individual ramekins for a single-serving presentation, perfect for bridal showers or a special breakfast in bed. A drizzle of additional strawberry glaze or a dollop of whipped cream makes them feel extra festive and indulgent.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to 2 days to keep them soft and fresh. They taste best when enjoyed within this timeframe since the strawberry filling remains vibrant and the dough stays tender.

Freezing

These Strawberry Cinnamon Rolls freeze beautifully. Wrap individual rolls tightly in plastic wrap and place them in a freezer bag for up to three months. When you want a sweet treat, simply thaw them overnight in the refrigerator or at room temperature for a few hours.

Reheating

To reheat, warm the rolls in a 350°F oven for about 10 minutes until heated through and soft. You can also microwave them for 20 to 30 seconds on a plate covered with a damp paper towel—perfect for a speedy indulgence. Top with a bit more frosting or fresh jam right after warming to revive that fresh-baked feeling.

FAQs

Can I use frozen strawberries for the strawberry filling?

Absolutely! Frozen strawberries work just as well as fresh ones, especially if fresh berries are out of season. Just make sure to thaw and drain them a bit before cooking to prevent excess water from thinning the jam.

What is tangzhong, and why is it important?

Tangzhong is a cooked mixture of flour and water that helps keep bread soft and moist for longer periods. For these rolls, it ensures that every bite is pillowy soft rather than dry or tough, which is especially important when you want fresh-tasting buns over several days.

Can I substitute cream cheese in the frosting?

If you don’t have cream cheese, you can try using mascarpone or even a bit of Greek yogurt for tang. However, cream cheese gives that classic rich and creamy texture that balances out the sweetness perfectly.

How long do the rolls need to rise before baking?

The rolls should rise until they’ve doubled in size, typically about 1 to 2 hours depending on your room temperature. This long rise helps develop flavor and ensures the rolls are airy and soft.

Can I make these rolls vegan or dairy-free?

While this recipe includes butter, cream, and milk, you can experiment with plant-based alternatives like vegan butter, almond milk, and coconut cream. Just be mindful that the texture and flavor might vary slightly, but the strawberry cinnamon goodness will still shine through!

Final Thoughts

There’s truly nothing quite like sinking your teeth into warm, soft Strawberry Cinnamon Rolls fresh from the oven. The combination of sweet strawberries, spicy cinnamon, and creamy frosting creates a comfort-food masterpiece that’s perfect for sharing or treating yourself. Whether you make them for a special occasion or a cozy weekend morning, these rolls promise smiles, happy taste buds, and perhaps a little dance around the kitchen. So gather your ingredients and get ready to create a batch of joy—you’re going to love every sticky, fruity bite!

Strawberry Cinnamon Rolls Recipe

★★★★★

5.2 from 27 reviews

Author: Harry
Total Time: 3 hours 15 minutes
Yield: 12 rolls 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these luscious Strawberry Cinnamon Rolls, featuring a soft and fluffy dough enriched with tangzhong, filled with a sweet cinnamon brown sugar mixture and vibrant strawberry jam. Baked to golden perfection and topped with a creamy strawberry-infused frosting, this recipe transforms traditional cinnamon rolls into a summery berry treat perfect for breakfast or dessert.

Instructions

Make the Strawberry Filling: In a medium saucepan over medium-high heat, combine strawberries, brown sugar, and lemon juice. Stir occasionally, mashing the berries with a potato masher or wooden spoon. Once the mixture begins to thicken, mix cornstarch with water to form a slurry, then stir into the strawberry mixture. Continue cooking and stirring until the filling is very thick and paste-like, about 2-4 minutes more. Stir in strawberry extract if using, transfer to a bowl, and let cool.
Make the Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat while whisking constantly for 4-5 minutes, until the mixture forms a thick paste. Remove from heat and let it cool to room temperature.
Prepare the Dough: In a stand mixer bowl, mix 3 2/3 cups bread flour, granulated sugar, instant yeast, and salt. Add the cooled tangzhong, cream, milk, egg, and vanilla extract. Knead on low speed with the dough hook attachment until a rough dough forms, about 2 minutes.
Incorporate Butter and Knead: While the mixer runs on low, add softened butter one tablespoon at a time, ensuring each tablespoon is fully absorbed before adding the next. Continue kneading for 8-10 minutes until the dough becomes smooth and elastic.
First Proofing: Remove dough from the bowl and shape into a smooth round ball by pulling sides underneath. Place dough seam-side down in the mixing bowl, cover with plastic wrap, and let rest for 30 minutes at room temperature.
Prepare Cinnamon Sugar Filling: In a large bowl, mix softened butter, light brown sugar, and ground cinnamon until smooth.
Roll Out Dough and Add Fillings: On a lightly floured surface, roll the rested dough into a 15×21 inch rectangle with the longest side nearest you. Spread the cinnamon sugar filling evenly over the dough, leaving a 1/2-inch border at the top edge. Then spread all but 1-2 tablespoons of the cooled strawberry filling over the cinnamon sugar layer, reserving the leftover filling for frosting.
Shape the Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch wide strips. Roll each strip tightly away from you and place them individually into a parchment-lined 9×13 inch baking pan.
Second Proofing: Cover the baking pan with plastic wrap and let the rolls rise for 1-2 hours, or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
Bake the Rolls: Bake the rolls for 30-40 minutes, checking to ensure the internal temperature reaches 185°F. Cool the baked rolls on a wire rack while you prepare the frosting.
Make the Frosting and Serve: In a medium bowl, beat together cream cheese, butter, and powdered sugar until smooth. Whisk in reserved strawberry filling, milk, and strawberry extract if using until creamy. Spread the frosting generously over the warm cinnamon rolls and serve.

Notes

Measure bread flour by spooning it into the measuring cup and leveling off with a knife to avoid packing and ensure accuracy.
If fresh strawberries are not available, frozen strawberries work well; thaw before using.
The strawberry extract is optional but enhances the fruity flavor significantly.
Tangzhong method keeps the rolls exceptionally soft and fresh longer.
If you prefer a stronger cinnamon flavor, increase ground cinnamon in the filling up to 1 1/2 teaspoons.
For dairy-free adaptation, substitute milk and cream with plant-based alternatives and use dairy-free butter and cream cheese.
Rolls can be stored covered at room temperature for 2 days or refrigerated up to 5 days; reheat before serving.

Prep Time: 40 minutes
Cook Time: 35 minutes
Category: Breakfast, Dessert, Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cinnamon roll (without frosting)
Calories: 320 kcal
Sugar: 20 g
Sodium: 220 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.3 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 50 mg

Keywords: Strawberry cinnamon rolls, strawberry jam cinnamon rolls, soft cinnamon rolls, tangzhong cinnamon rolls, berry cinnamon rolls, homemade cinnamon buns, sweet breakfast rolls