A warm pan of sweet rolls studded with bright strawberries and a soft cream-cheese glaze is the best wake-up call. These strawberry-studded spirals bake up tender, fruity, and impossibly comforting.
They’re easier than they look and make a bakery-worthy brunch with pantry basics.
Follow a few technique notes below and you’ll nail the pillowy texture every time.
Try one of my green-dyed variations for a holiday twist like the playful green St. Patrick’s Day rolls for a festive spin.
Why You’ll Love This Strawberry Cinnamon Rolls
– Bright, fresh strawberry pockets in every bite.
– Soft, pillowy dough that stays tender for days.
– A cream-cheese glaze that balances sweetness and tang.
– Uses simple pantry staples with one fresh produce addition.
– Perfect for brunches, bake sales, and special breakfasts.
– Quick-rise method keeps prep time reasonable.
The taste is a warm, buttery roll with a sweet strawberry ribbon and a whisper of cinnamon. The crumb is soft and slightly chewy with a moist center from the chopped strawberries, while the cream-cheese glaze adds a silky, tangy finish that cuts the sweetness.
"Absolutely delicious — bakery-level rolls with fresh strawberry bursts. I could eat the whole pan. Five stars!" — Reader review
Key Ingredients for Strawberry Cinnamon Rolls
All-purpose flour
All-purpose flour gives the rolls structure without making them dense. Choose a brand you trust and spoon-and-level when measuring for consistency. Substituting with bread flour yields a chewier, taller roll; using cake flour will make them too tender and prone to collapse.
Instant yeast
Instant yeast ensures a reliable, quick rise and is tolerant of slightly cooler liquid temperatures. Buy fresh packets and store them in the fridge or freezer to preserve potency. If you swap for active dry yeast, proof it first in warm milk (105–115°F) and expect a slightly longer rise.
Fresh strawberries
Fresh strawberries bring juiciness and bright acidity that balance the dough’s richness. Pick firm, ripe berries with a deep red color and hull them before chopping for even distribution. Frozen berries will release more water; if using frozen, thaw and drain well to avoid soggy rolls.
Cream cheese + powdered sugar (glaze)
Cream cheese gives the glaze a tangy, luxurious mouthfeel that pairs perfectly with strawberry sweetness. Use full-fat cream cheese at room temperature for smooth blending. A butter-based glaze is an acceptable swap but will lack the same tang and silkiness.
Full Ingredient List for Strawberry Cinnamon Rolls
– 2 cups all-purpose flour
– 1/2 cup sugar
– 1 packet instant yeast
– 1/2 teaspoon salt
– 1/2 cup milk
– 1/4 cup butter, melted
– 1 large egg
– 1 cup fresh strawberries, chopped
– 1 tablespoon cinnamon
– 1/4 cup brown sugar
– 1/2 cup cream cheese, softened
– 1 cup powdered sugar
– 1/2 teaspoon vanilla extract
– 1–2 tablespoons milk (to thin glaze)
Step-by-Step Instructions for Strawberry Cinnamon Rolls
Step 1: Mix dry and wet ingredients separately
In a large bowl, whisk together the flour, sugar, instant yeast, and salt. In a separate bowl warm the milk (it should be lukewarm, not hot) and whisk in the melted butter and the egg until combined.
Pro Tip: The wet mix should feel comfortably warm to the touch and not smell yeasty.
Step 2: Combine to form dough and knead
Pour the wet mixture into the dry mix and stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead until smooth and slightly elastic, about 6–8 minutes by hand.
Pro Tip: The dough should be tacky but not sticky; it will form a smooth ball and spring back slightly when poked.
Step 3: Roll out and spread filling
Roll the dough into a roughly 12×8-inch rectangle. Brush with a thin layer of butter, then evenly sprinkle the cinnamon and brown sugar over the surface. Scatter the chopped strawberries across the sugar layer for even distribution.
Pro Tip: The dough should lay flat with no large bubbles; the filling will look glossy where butter meets sugar.
Step 4: Roll and slice into individual rolls
Starting on the long side, roll the dough tightly into a log. Use a sharp knife or dental floss to slice the log into equal rolls (about 9–12 pieces). Place the rolls cut-side up in a greased baking dish with a little space between each.
Pro Tip: The spiral edges should be distinct and you’ll see visible layers of dough, sugar, and strawberry.
Step 5: Proof the rolls
Cover the dish and let the rolls rise for 30 minutes in a warm, draft-free spot while you preheat the oven to 350°F (175°C). The rolls will puff slightly.
Pro Tip: Look for rolls that almost double in size and show soft, rounded tops before baking.
Step 6: Bake until golden brown
Bake the rolls in the preheated oven for 25–30 minutes, or until the tops are a deep golden brown and the centers are cooked through. If the tops brown too quickly, tent loosely with foil.
Pro Tip: The aroma will be warmly cinnamon-sweet and the tops should be evenly golden, not dark brown or pale.
Step 7: Make the cream-cheese glaze
While the rolls bake, beat the softened cream cheese with powdered sugar, vanilla, and 1 tablespoon milk until smooth. Add an extra tablespoon of milk if you need a looser glaze.
Pro Tip: The glaze should be glossy and thick enough to coat the back of a spoon, yet pourable.
Step 8: Glaze and serve
Remove the rolls from the oven and let them cool for 5–10 minutes, then drizzle or spread the cream-cheese glaze over the warm rolls. Serve immediately for the best texture.
Pro Tip: The glaze will melt slightly into the spirals and make glossy pockets where the strawberries peek through.
Expert Tips for Strawberry Cinnamon Rolls
– Use lukewarm milk (about 100–110°F) to activate yeast without killing it.
– If your dough is sticky, add small tablespoons of flour while kneading; sticky dough will produce a denser roll.
– For ultra-soft rolls, replace 2 tablespoons of the flour with an equal amount of potato starch or use a tangzhong starter for extended softness.
– Chill your chopped strawberries briefly to reduce bleeding into the dough while assembling.
– Use a sharp serrated knife or unflavored dental floss to slice neat, even rolls without squashing.
– Rotate the baking dish halfway through if your oven has hot spots to ensure even browning.
– Overproofing causes flat, overly gassy rolls; underproofing yields tight, doughy centers — watch the size and springiness rather than time alone.
– A baking thermometer can confirm doneness; center temperature around 190–200°F indicates fully baked rolls.
Storage & Freezing for Strawberry Cinnamon Rolls
Refrigerator storage: Store cooled, glazed rolls in an airtight container for up to 3 days. Line the container with parchment to prevent sticking and refrigerate promptly.
Freezer storage: Freeze unbaked rolls on a tray until firm, then wrap tightly and place in a freezer bag for up to 3 months. You can also freeze fully baked rolls after cooling by wrapping individually and storing in a freezer-safe container.
Thawing and reheating: For frozen unbaked rolls, thaw in the fridge overnight and allow a final 30–60 minute proof before baking. For baked rolls, thaw at room temperature and warm in a 300°F oven for 8–12 minutes or microwave single servings for 20–30 seconds. Use airtight containers or freezer bags and remove excess air for best results.
Pro Tip: For make-ahead convenience, prepare and slice rolls, then cover and refrigerate overnight before baking in the morning.
Variations & Substitutions for Strawberry Cinnamon Rolls
– Lemon-Strawberry Rolls: Add 1 tablespoon lemon zest to the dough and the glaze, and swap half the milk in the glaze for fresh lemon juice. The result is a brighter, tangier roll that complements the strawberries.
– Chocolate-Strawberry Swirl: Sprinkle 2–3 tablespoons of cocoa powder mixed with a teaspoon of sugar into the filling and add chocolate chips. Expect a rich, dessert-like roll with deeper flavor.
– Berry Medley Rolls: Replace half the strawberries with chopped raspberries or blueberries. This yields a more complex berry flavor and a brighter color palette in the spirals.
– Vegan Strawberry Rolls: Use non-dairy milk and vegan butter, swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water), and use a vegan cream cheese for the glaze. Texture will be slightly different but still tender and fruity.
Frequently Asked Questions About Strawberry Cinnamon Rolls
Q: Can I use frozen strawberries for Strawberry Cinnamon Rolls?
A: Yes, but thaw and drain frozen strawberries very well, then pat dry with paper towels to remove excess moisture. Frozen berries release more juice which can make the filling soggy or cause the dough to be wet; using a quick toss in a bit of cornstarch can help stabilize the filling.
Q: How do I stop my rolls from getting soggy in the center?
A: Avoid overfilling with wet fruit and ensure the strawberries are well-drained and slightly patted dry. Roll the log tightly to reduce pockets where juice can pool, and bake until the internal temperature reaches around 190–200°F. If centers remain soggy, tent with foil and bake 5–10 minutes longer.
Q: Can I make the dough ahead of time for Strawberry Cinnamon Rolls?
A: Yes — make the dough and shape into rolls, then cover and refrigerate overnight. Remove and let them come to room temperature and rise for 30–60 minutes before baking. This slow proof improves flavor while fitting busy schedules.
Q: My rolls are dense — what went wrong?
A: Dense rolls often result from too much flour, under-kneading, or using water that was too hot or too cold which affects yeast activity. Weighing the flour or using the spoon-and-level method helps, and kneading until the dough is smooth and slightly elastic is key.
Q: How can I make the glaze thinner or thicker?
A: To thin, add milk 1 teaspoon at a time until you reach the desired consistency. To thicken, add more powdered sugar in small amounts. Room-temperature cream cheese blends more smoothly than cold; if your glaze is lumpy, beat it longer or briefly blitz with a hand mixer.
Final Thoughts on Strawberry Cinnamon Rolls
These rolls marry the comfort of classic cinnamon buns with fresh strawberry brightness for a summery twist. Try them for weekend brunch or to impress at potlucks.
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Conclusion: Strawberry Cinnamon Rolls
For helpful shortcut ideas and alternate assembly techniques, see this practical guide on Strawberry Cinnamon Rolls Recipe – A Few Shortcuts.
If you want a different take on the same concept, this baker’s version explains rolling and filling tips well: Strawberry Cinnamon Rolls – The Baker Chick.
For more inspiration and a slightly different glaze approach, check out this detailed recipe walkthrough: Strawberry Cinnamon Rolls – Cambrea Bakes.
Strawberry Cinnamon Rolls
Ingredients
Method
- In a large bowl, whisk together the flour, sugar, instant yeast, and salt. In a separate bowl, warm the milk and whisk in the melted butter and the egg until combined.
- Pour the wet mixture into the dry mix and stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead until smooth and slightly elastic, about 6–8 minutes by hand.
- Roll the dough into a 12x8-inch rectangle. Brush with butter, sprinkle cinnamon and brown sugar, and scatter chopped strawberries.
- Roll the dough tightly into a log and slice into 9–12 equal pieces. Place the rolls cut-side up in a greased baking dish.
- Cover and let the rolls rise for 30 minutes. Preheat the oven to 350°F (175°C).
- Bake for 25–30 minutes until golden brown.
- While rolls bake, beat cream cheese with powdered sugar, vanilla, and milk until smooth. Adjust milk for desired consistency.
- Drizzle or spread glaze over warm rolls after cooling slightly.