Strawberry Cinnamon Rolls

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Strawberry Cinnamon Rolls are soft, fluffy, gooey, and filled with a homemade strawberry filling. Topped with a strawberry cream cheese icing and makes the perfect breakfast, brunch, or summer dessert recipe!

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strawberry cinnamon rolls

Strawberry Cinnamon Rolls are soft, fluffy, and packed with sweet strawberry flavor in every bite. These homemade rolls are swirled with a buttery brown sugar cinnamon filling, layered with homemade strawberry jam, and topped with a strawberry cream cheese icing. You can use either fresh or frozen strawberries, making them perfect to enjoy all year long.

Strawberries and cinnamon make a delicious match especially when swirled together in a cinnamon roll. Similar to a classic Cinnamon Roll recipe but with a fruity twist, these sweet rolls are perfect for breakfast, brunch, spring and summer gatherings, Valentine’s Day, Mother’s Day, or any special occasion.

More strawberry recipes to make is this Fresh Strawberry Cake, Strawberry Galette, Strawberry Shortbread Cookies and No Bake Strawberry Pie.

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key ingredients

• Active dry yeast, rapid or quick rise yeast or instant yeast: You can use either one for these, just note the rising time will vary.
• Warm milk: Activates yeast and makes the dough tender. Whole milk is preferred but you could also use low-fat milk.
• Sugar: We use both granulated white sugar and light or dark brown sugar to add sweetness.
• Eggs: We add whole eggs to add richness and structure.
• Butter: Adds a buttery flavor to the dough and makes the cinnamon rolls filling extra gooey. We use salted butter if you use unsalted butter add 1/4 teaspoon of salt to the dough.
• All-purpose flour:  Be sure not to add too much flour, other wise the rolls can be dry. You could also use 1/2 bread flour if you wanted your Orange Sweet Rolls to be a little on the chewier.
• Freeze-dried strawberries: Gives the frosting a fruity flavor, a little goes a long ways.
• Strawberries: The star ingredient! Fresh or frozen strawberries could be used to make the homemade strawberry filling.

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how to make strawberry cinnamon rolls

To Make Strawberry Jam

Make strawberry jam: In a small or medium saucepan on medium heat, add strawberries, sugars, lemon juice and vanilla extract. Cook until tender and then mash with a fork. Whisk together the water and corn starch and pour into the strawberry mixture. Mix and let thicken. Transfer jam to a bowl and set aside to cool until ready to use.

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To Make Cinnamon Rolls

Activate the yeast and add liquids: Warm milk and butter in a small pot on the stove or microwave until it’s 110 degrees F. Make sure it isn’t too hot and it should feel like warm bath water. I highly recommend using a food thermometer. Add the milk mixture and yeast to the bowl of a stand mixer or large mixing bowl and whisk together until combined and the milk is frothy. Let sit for 2 minutes. Add sugar, eggs, vanilla extract and yogurt. Mix until well combined.

Make dough: Add the flour and cinnamon to the dough and mix in with a wooden spoon until dough begins to form. Place the mixing bowl on the stand mixer and knead the dough with a dough hook for about 8 minutes until a dough ball is formed, scrape down the sides of the bowl a few times. The dough will be slightly sticky but shouldn’t stick to your hands. If it is too sticky add 2 tablespoons of flour. If you don’t have a stand mixer you could use your hands and knead the dough on a well-floured surface.

First rise: Transfer the dough ball to a lightly greased bowl, cover with a warm damp cloth and let dough rise for an 1 – 1 1/2 hours, or until it has doubled in size. The time will vary depending on the humidity and temperature in your home. To make your towel warm, place the damp towel in the microwave for 30 seconds

Roll dough out and add filling: After the dough has doubled in size, transfer to a lightly floured work surface and with a rolling pin, roll out to about 16×12 inch rectangle. Mix the softened butter, brown sugar and cinnamon in a small bowl and mix with a fork until combined. Then spread the mixture over the dough, covering every inch. Then spread the strawberry jam all over the cinnamon filling.

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Cut and let rolls rise again: Lightly grease a 13 x 9 inch pan with parchment paper. With a pizza cutter or sharp knife, cut into 12 strips from the longer side dough. Roll into a cinnamon roll and place on the prepared baking dish.  Cover the rolls again and place a warm damp towel on top. Let rise for another 30-45 minutes. They will get a little puffy and rise a bit.

Bake: Preheat oven to 350 degrees F. Bake cinnamon rolls for 23-28 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft and gooey in the middle.

Make frosting and spread on warm rolls: While the cinnamon rolls are cooling, add all of the frosting ingredients together and beat with an electric mixer or whisk until smooth, light and fluffy. Spread the frosting over warm Strawberry Cinnamon Rolls and serve immediately. Top with more freeze-dried strawberries or fresh strawberries and enjoy!

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Can You Use Frozen Strawberries?

Yes! Frozen strawberries work great in these Strawberry Cinnamon Rolls and are an easy option when fresh strawberries aren’t in season. Be sure to thaw the strawberries first and drain any excess liquid so the filling doesn’t become too watery.

For the best texture, chop the strawberries into small pieces and cook the filling for a few extra minutes if needed to help it thicken. You can also add an extra teaspoon of cornstarch to keep the filling perfectly jammy instead of runny.

tips

• Frost the cinnamon rolls immediately: The frosting on the cinnamon rolls will slightly melt into the rolls making them extra delicious and gooey! They will be perfect. 
• Let the rolls get cozy in the baking pan: Let the rolls touch on all sides of the baking dish. When they rise for the second time they should get so puffy they touch, this will ensure that all of the centers and sides are nice and soft. Making them gooey!
• Extra gooey centers: Underbake the cinnamon rolls to make these ultra gooey and delicious!
• Make perfect swirls: Use a pizza cutter to cut the dough into even strips then roll each strip up into a swirl and place in your baking dish.
• Make sure the rolls won’t stick: Be sure to use parchment paper or cooking spray to the bottom of the baking pan.

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variations

• Zesty flavor: Add a little lemon zest to the filling or frosting for a bright strawberry flavor boost.
• Mixed Berry Cinnamon Rolls: Swap some of the strawberries for mixed berries such as raspberries or blueberries.
• Overnight Strawberry Cinnamon Rolls: Assemble the rolls the night before and refrigerate until ready to bake the next morning (I almost always do this!).
• Frosting: Use a classic cream cheese frosting, glaze or icing instead of the strawberry flavor. Brown the butter for an even rich, caramel flavor.
• Make a double batch: You’ll be glad you did!
• Strawberry Shortcake Rolls: Top the baked rolls with whipped cream and fresh strawberries instead of frosting.
• Extra decadent: Pour 1 cup of heavy cream all over the tops of the cinnamon rolls so it seeps into the gaps. This will make the rolls extra gooey, rich and delicious!
• Jam-Filled Rolls: Use strawberry jam or preserves instead of fresh strawberries for an easier shortcut version.

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make-ahead cinnamon rolls

If you want to save a few hours during the day, you can make these cinnamon rolls the day or night before.

1. After completing steps 1-5, cover the baking pan that your sliced rolls are in and place them in the fridge.
2. When you are ready to bake the cinnamon rolls, remove cinnamon rolls from the oven and bring them to room temperature so they can rise for the second time. Make sure to cover them with a warm damp towel. 
3. Once they are at room temperature bake accordingly to the instructions in the recipe.

To bring the cinnamon rolls to room temperature: Leave them on the counter for 30-45 minutes before baking. 

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leftovers & storage

Strawberry Cinnamon Rolls make great leftovers for the next morning! Simply cover the cinnamon rolls with plastic wrap or transfer them to an airtight container and store them at room temperature for 2-3 days.

If you want to store them longer, place them in the refrigerator for up to 6 days. Reheat in the microwave or oven on 350 degrees F for a few minutes.

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HOW TO FREEZE cinnamon rolls

1. Tightly wrap the assembled cinnamon rolls, completing steps 1-5. Cover the cinnamon rolls in the baking pan with plastic wrap, foil or a lid. 
2. Place the cinnamon rolls in the freezer up for up 2 months max.
3. When ready to bake, remove the cinnamon rolls from the refrigerator and let them come to room temperature overnight. They will need to complete the second rise. Place a warm damp towel over the rolls when they rise for the second time. 
4. Bake according to the recipe instructions and make the frosting.

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