Strawberry Cinnamon Rolls

Last Updated on March 2, 2021 by Michele Tripple

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Looking for an exciting twist on a classic treat? Try these strawberry cinnamon rolls. They are sweet, soft, and tangy, and are the perfect addition to any breakfast.

Strawberry Rolls

Cinnamon rolls are one of our favorite sweet breakfast treats. There are very few things more indulgent than an amazing cinnamon roll. Except for maybe these incredible strawberry cinnamon rolls. All of the sweetness of a cinnamon roll meets the tang and tartness of strawberries in this perfect marriage of flavor.

Serve these decadent strawberry rolls at your next breakfast alongside these breakfast tortilla wraps and white chocolate hot chocolate bombs, it is sure to be a breakfast combination you won’t be able to get enough of!

Cinnamon Rolls like this are amazing because they are so versatile. You can mix and match whatever flavors you want to fit your preference and there are so many times when these are appropriate. Make these strawberry rolls for a special breakfast or as a dessert. Whip up a batch for your neighbors and watch as they marvel at how delicious they are! No matter the time or place, your family is sure to ask for these rolls again and again.

Strawberry Cinnamon Rolls

Prep Time: 20 minutes

Rise Time: 2 hours 10 minutes

Rest Time: 10 minutes

Bake Time: 30 minutes

Total Time: 3 hours 10 minutes

Yield: 12 rolls

Ingredients

Dough:

  • ¾ cup milk
  • ⅓ cup unsalted butter, softened
  • 3 ¼ cups all purpose flour
  • 1 packet instant yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 1 egg
  • ¼ cup water

Filling:

  • 1 – 18oz jar strawberry jam
  • ½ tsp cinnamon
  • 2 cups strawberries, coarsely chopped
  • 2 Tbsp flour

Icing:

  • 1 – 8oz package cream cheese, softened
  • 4 Tbsp unsalted butter, softened
  • ¼ tsp vanilla
  • 1 cup powdered sugar
  • 2 Tbsp milk

The Following Tools Will Be Helpful When Making These!

Large Mixing Bowl

Saucepan

9×13 Cake Pan

Measuring Cups and Spoons

Stand Mixer

Electric Hand Mixer

How to Make Strawberry Cinnamon Rolls

  • In a stand mixer, combine 1 ½ cups flour and yeast. Set aside.
  • In a saucepan, heat the milk, ⅓ cup butter, sugar, and salt until 120 degrees Fahrenheit. Remove from head and stir until butter is melted. Add to the flour and yeast.
  • Mix on low, using a regular paddle. Add the egg.
  • Change the mixer attachment to the dough hook. Beat the dough on low, adding the remaining flour a bit at a time. Increase speed to medium and beat until a soft dough forms, about 3 minutes.
  • Place dough in a lightly greased bowl, turning once to coat both sides. Cover with a clean dish towel.
  • Allow the dough to rise in a warm place until doubled in size (about 1 ½ hours).
  • Punch down the dough and turn out onto a floured surface. Cover and allow dough to rest for 5-10 minutes.
  • Combine the filling ingredients together.
  • Roll the dough into a rectangle, about 20 inches by 10 inches. Spread half of the filling mixture. Be sure to leave a 1-inch border along the edge of the dough.
  • Starting on one side of the rectangle, roll the dough up, working it tightly without pulling on it too much. Seal the long edge by pinching it shut.
  • Cut the dough into 12 even slices. (Cut the dough in half. Then cut each half in half and cut each of those quarters into three slices.)
  • Prepare a 9×13 casserole dish with cooking spray.
  • Place remaining filling in the bottom of the casserole dish. Put each roll in the dish, allowing about one inch between them. Cover and allow to rise in a warm place about 40 minutes or until about doubled.
  • Bake at 350 degrees Fahrenheit for 25-30 minutes.
  • Using an electric hand mixer, combine cream cheese, butter, and vanilla, stirring until well blended. Add the milk a little at a time until icing reaches desired consistency.
  • Remove rolls from the oven and spread with icing.

Tips Tricks and FAQs

  • Do not skimp on the proofing time! Cutting the rise time will result in dense, underbaked rolls. Make sure with both rises that you allow the dough to rise until it has doubled in size!
  • Use a sharp knife to cut the roll into twelve sections OR us a 24-inch piece of clean fishing line. Simply slide it under roll and bring the fishing line together across the roll to make a clean cut. Repeat for each cut.
  • Set butter and egg out ahead of time so they will be at room temperature. This ensures that the yeast will activate without killing it. 
  • Do not overmix the dough! Mix only until a soft dough forms. Overmixing can result in a tough dough.
  • Go easy on the flour! A little bit of flour goes a long way. Make sure to mix the flour in a little bit at a time to avoid adding too much. When rolling the dough out on the floured surface, use as little flour as possible so as not to dry out the dough.

Storage

Strawberry cinnamon rolls should be wrapped tightly and can be stored at room temperature for up to 3 days. For longer life, store in an airtight container in the fridge for up to a week.

Can I make these rolls ahead of time?

Yes! Prepare rolls as directed. Prior to the final rise, cover rolls tightly and place in the refrigerator. They will keep for 24 hours! When ready to bake, let rolls rise for 40 minutes in a warm place. Bake and cover with icing!

Love what you see? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! Don’t forget to tag me on Instagram @micheletripple to show me your finished product!

Love strawberries? Try these other delicious recipes! 

Strawberry Cake Mix Cookies

Homemade Strawberry Sauce

Instant Pot Strawberry Cheesecake

Healthy Strawberry Smoothie

Strawberry Cheesecake Cookies

Yield: 12

Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls

Looking for an exciting twist on a classic treat? Try these strawberry cinnamon rolls. Sweet, soft, and tangy, these rolls are the perfect addition to any breakfast set-up.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 2 hours 20 minutes
Total Time 3 hours 10 minutes

Ingredients

  • Dough:
  • ¾ cup milk
  • ⅓ cup unsalted butter softened
  • 3 ¼ cups all-purpose flour
  • 1 packet instant yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 1 egg
  • ¼ cup water
  • Filling:
  • 1 - 18oz jar strawberry jam
  • ½ tsp cinnamon
  • 2 cups strawberries, coarsely chopped
  • 2 Tbsp flour
  • Icing:
  • 1 - 8oz package cream cheese, softened
  • 4 Tbsp unsalted butter, softened
  • ¼ tsp vanilla
  • 1 cup powdered sugar
  • 2 Tbsp milk

Instructions

    1. In a stand mixer, combine 1 ½ cups flour and yeast. Set aside.
    2. In a saucepan, heat the milk, ⅓ cup butter, sugar, and salt until 120 degrees Fahrenheit. Remove from head and stir until butter is melted. Add to the flour and yeast.
    3. Mix on low, using a regular paddle. Add the egg.
    4. Change the mixer attachment to the dough hook. Beat the dough on low, adding the remaining flour a bit at a time. Increase speed to medium and beat until a soft dough forms, about 3 minutes.
    5. Place dough in a lightly greased bowl, turning once to coat both sides. Cover with a clean dish towel.
    6. Allow the dough to rise in a warm place until doubled in size (about 1 ½ hours).
      Punch down the dough and turn out onto a floured surface. Cover and allow dough to rest for 5-10 minutes.
    7. Combine the filling ingredients together.
    8. Roll the dough into a rectangle, about 20 inches by 10 inches. Spread half of the filling mixture. Be sure to leave a 1-inch border along the edge of the dough.
    9. Starting on one side of the rectangle, roll the dough up, working it tightly without pulling on it too much. Seal the long edge by pinching it shut.
    10. Cut the dough into 12 even slices. (Cut the dough in half. Then cut each half in half and cut each of those quarters into three slices.)
    11. Prepare a 9x13 casserole dish with cooking spray.
    12. Place remaining filling in the bottom of the casserole dish. Put each roll in the dish, allowing about one inch between them. Cover and allow to rise in a warm place about 40 minutes or until about doubled.
    13. Bake at 350 degrees Fahrenheit for 25-30 minutes.
    14. Combine cream cheese, butter, and vanilla, stirring until well blended. Add the milk a little at a time until icing reaches desired consistency.
    15. Remove rolls from the oven and spread with icing.

Notes

  • Do not skimp on the proofing time! Cutting the rise time will result in dense, underbaked rolls. Make sure with both rises that you allow the dough to rise until it has doubled in size!
  • Use a sharp knife to cut the roll into twelve sections OR us a 24-inch piece of clean fishing line. Simply slide it under roll and bring the fishing line together across the roll to make a clean cut. Repeat for each cut.
  • Set butter and egg out ahead of time so they will be at room temperature. This ensures that the yeast will activate without killing it.
  • Do not overmix the dough! Mix only until a soft dough forms. Overmixing can result in a tough dough.
  • Go easy on the flour! A little bit of flour goes a long way. Make sure to mix the flour in a little bit at a time to avoid adding too much. When rolling the dough out on the floured surface, use as little flour as possible so as not to dry out the dough.

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