Soft, fluffy Strawberry Cinnamon Rolls are the perfect sweet breakfast or brunch treat. These homemade rolls are filled with fresh strawberry filling, warm cinnamon butter, and finished with a smooth vanilla glaze for a bakery-style result right from your kitchen.
Why You’ll Love This Recipe
These Strawberry Cinnamon Rolls are irresistibly soft and packed with flavor. The fresh strawberry filling adds a bright fruity sweetness that pairs beautifully with warm cinnamon. They are simple enough for home bakers, family-friendly, and perfect for weekend breakfasts, brunch gatherings, or special occasions.
Ingredients
For the Dough
- 3 ½ cups all-purpose flour (440 g)
- 1 cup warm whole milk (240 ml)
- 2 ¼ teaspoons active dry yeast (7 g)
- ¼ cup granulated sugar (50 g)
- 1 large egg (room temperature)
- ¼ cup unsalted butter, melted (60 g)
- ½ teaspoon salt (3 g)
For the Strawberry Filling
- 1 cup finely chopped fresh strawberries (150 g)
- ⅓ cup granulated sugar (65 g)
- 1 tablespoon cornstarch (8 g)
- 1 tablespoon lemon juice (15 ml)
- 2 tablespoons unsalted butter, softened (30 g)
- 1 tablespoon ground cinnamon (8 g)
For the Glaze
- 1 cup powdered sugar (120 g)
- 2–3 tablespoons milk (30–45 ml)
- ½ teaspoon vanilla extract (2.5 ml)
Instructions
- Warm the milk to about 110°F (43°C). Stir in the sugar and sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy.
- Add the egg, melted butter, and salt. Gradually mix in the flour until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled in size.
- In a saucepan over medium heat, combine strawberries, sugar, lemon juice, and cornstarch. Cook for 5–7 minutes until thickened, then cool completely.
- Roll the dough into a 14 x 9-inch rectangle. Spread the cinnamon butter, then evenly spread the strawberry filling.
- Roll tightly into a log and cut into 9–12 rolls. Arrange in a greased baking dish. Cover and let rise for 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake the Strawberry Cinnamon Rolls for 20–25 minutes until lightly golden.
- Whisk glaze ingredients until smooth and drizzle over warm rolls before serving.
Tips & Tricks
- Use fresh strawberries for the best flavor and color.
- Allow the strawberry filling to cool completely before spreading.
- Do not overbake the rolls to keep them soft and fluffy.
- If your kitchen is cool, let the dough rise in a slightly warm oven with the light on.
Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Yield: 9–12 rolls
Category: Breakfast / Brunch
Method: Baking
Cuisine: American
Difficulty: Easy–Intermediate
Dietary: Vegetarian
Notes
- You can substitute frozen strawberries if fresh are not available. Thaw and drain them first.
- For extra richness, add a cream cheese glaze instead of vanilla glaze.
- Serve these strawberry sweet rolls warm with coffee or tea.
Nutrition (Approximate per roll)
Calories: 280
Protein: 5 g
Carbohydrates: 45 g
Fat: 9 g
FAQ
Can I make Strawberry Cinnamon Rolls ahead of time?
Yes. Prepare the rolls the night before, cover, and refrigerate. Let them come to room temperature before baking.
Can I use frozen strawberries?
Yes, just thaw and drain them well to avoid excess moisture.
How do I keep the rolls soft?
Avoid overbaking and store them in an airtight container.
Can I freeze these rolls?
Yes. Freeze baked rolls without glaze for up to 2 months.
Why didn’t my dough rise?
The yeast may have been inactive or the milk temperature too hot.
Storage
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze baked rolls for up to 2 months.
Reheating:
Warm in the microwave for 15–20 seconds or in the oven at 300°F for 5 minutes.
Similar Recipes
Strawberry Cinnamon Rolls
Ingredients
For the Dough
- 3 ½ cups all-purpose flour 440 g
- 1 cup warm whole milk 240 ml
- 2 ¼ teaspoons active dry yeast 7 g
- ¼ cup granulated sugar 50 g
- 1 large egg room temperature
- ¼ cup unsalted butter melted (60 g)
- ½ teaspoon salt 3 g
For the Strawberry Filling
- 1 cup finely chopped fresh strawberries 150 g
- ⅓ cup granulated sugar 65 g
- 1 tablespoon cornstarch 8 g
- 1 tablespoon lemon juice 15 ml
- 2 tablespoons unsalted butter softened (30 g)
- 1 tablespoon ground cinnamon 8 g
For the Glaze
- 1 cup powdered sugar 120 g
- 2 –3 tablespoons milk 30–45 ml
- ½ teaspoon vanilla extract 2.5 ml
Instructions
- Warm the milk to about 110°F (43°C). Stir in the sugar and sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy.
- Add the egg, melted butter, and salt. Gradually mix in the flour until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled in size.
- In a saucepan over medium heat, combine strawberries, sugar, lemon juice, and cornstarch. Cook for 5–7 minutes until thickened, then cool completely.
- Roll the dough into a 14 x 9-inch rectangle. Spread the cinnamon butter, then evenly spread the strawberry filling.
- Roll tightly into a log and cut into 9–12 rolls. Arrange in a greased baking dish. Cover and let rise for 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake the Strawberry Cinnamon Rolls for 20–25 minutes until lightly golden.
- Whisk glaze ingredients until smooth and drizzle over warm rolls before serving.
Notes
- You can substitute frozen strawberries if fresh are not available. Thaw and drain them first.
- For extra richness, add a cream cheese glaze instead of vanilla glaze.
- Serve these strawberry sweet rolls warm with coffee or tea.
Conclusion
These homemade Strawberry Cinnamon Rolls combine fluffy dough, warm cinnamon, and sweet strawberry filling into one irresistible treat. Perfect for brunch, holidays, or cozy mornings, this recipe is guaranteed to become a favorite in your kitchen.