Strawberry cinnamon rolls are my go-to when I want to elevate the traditional cinnamon roll into something fruity and fun. They’re soft, fluffy, and filled with a delicious mix of strawberries and cinnamon, then topped with a bright, tangy lemon cream cheese glaze. I love baking these for brunches, holidays, or just a cozy weekend treat.

Why You’ll Love This Recipe

I love how these rolls blend the warm, comforting flavor of cinnamon rolls with the sweet, juicy flavor of strawberries. The dough is soft and pillowy, the strawberry filling adds a burst of fruitiness, and the glaze on top ties it all together with a zesty twist. Plus, I can make them ahead of time, which is super convenient.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the dough:

milk
unsalted butter
all-purpose flour
instant yeast
granulated sugar
salt
egg
water

for the filling:

strawberry preserves or homemade strawberry compote
ground cinnamon
granulated sugar

for the glaze:

cream cheese
unsalted butter
powdered sugar
lemon juice
lemon zest
vanilla extract

directions

Make the dough: I warm the milk and butter until melted, then let it cool to lukewarm. I whisk together flour, yeast, sugar, and salt, then mix in the egg, water, and cooled milk mixture. I knead the dough until smooth and elastic, then let it rise until doubled in size—usually about an hour.
Prepare the filling: I stir together the cinnamon and sugar. For the strawberry layer, I either use a good quality jam or make a quick compote by cooking down strawberries with sugar until thick.
Roll and fill: On a floured surface, I roll the dough into a rectangle. I spread the strawberry filling evenly, sprinkle the cinnamon-sugar mix over it, then roll it up tightly from the long side. I cut the log into equal slices and place them in a greased baking dish.
Second rise: I let the rolls rise again for about 25–30 minutes while the oven preheats.
Bake: I bake the rolls at 375°F (190°C) for 15–18 minutes until golden on top and cooked through.
Make the glaze: While the rolls cool slightly, I beat the cream cheese and butter until smooth, then mix in powdered sugar, lemon juice, zest, and vanilla. I spread the glaze over the warm rolls and serve.

Servings and timing

This recipe makes about 12 rolls. It takes around 2 hours from start to finish, including rising and baking time. Active prep time is about 30–35 minutes.

Variations

I sometimes add chopped fresh strawberries into the filling for a chunkier texture.
For a tropical twist, I mix in a bit of coconut flakes with the filling.
I’ve swapped the lemon glaze with a vanilla glaze when I want something milder.
If I want a smaller batch, I halve the recipe and bake it in a smaller dish.

storage/reheating

I keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. To reheat, I microwave individual rolls for about 15–20 seconds. They can also be frozen—just wrap them well and thaw overnight before warming up.

FAQs

Can I make these strawberry cinnamon rolls ahead of time?

Yes, I prepare them the night before, cover the pan, and refrigerate. In the morning, I let them come to room temperature before baking.

What kind of strawberries work best?

I use fresh strawberries when making my own compote, but frozen work too if I thaw and drain them first. For a shortcut, a good quality strawberry jam is perfect.

Why is my dough not rising?

This usually happens if the milk mixture was too hot and killed the yeast. I make sure the liquid is just lukewarm—like bath water.

Can I freeze the rolls after baking?

Yes, I wrap the baked and cooled rolls tightly and freeze them. When ready to eat, I thaw and warm them in the oven or microwave, then add fresh glaze.

How do I know when the rolls are done baking?

I check for a golden brown color on top and make sure the centers don’t feel doughy when gently pressed. A toothpick inserted in the center should come out clean.

Conclusion

Strawberry cinnamon rolls are a fun, fruity twist on the classic that I love making any time of year. The sweet berries, soft dough, and bright glaze make them absolutely irresistible. Whether I’m making them for a gathering or just because I’m craving something cozy and homemade, they always hit the spot.

Strawberry Cinnamon Rolls