These strawberry cinnamon rolls combine everything great about classic cinnamon rolls with fresh strawberry flavor. The berries cook down into a jammy filling that stays put instead of leaking out like some fruit fillings can.

I love making these in late spring when strawberries are at their peak – the fruit gives that familiar cinnamon-sugar mixture a bright, almost punch-like sweetness that works really well with the rich dough.

They’re perfect for weekend brunch, but I often make the dough the night before and let it rise slowly in the fridge so we can have warm rolls first thing in the morning. The cream cheese frosting is non-negotiable in my house.

What you need for Strawberry Cinnamon Rolls

Ingredients You’ll Need For For the Dough:

4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 cup warm milk
1/3 cup unsalted butter, melted
2 large eggs

Ingredients You’ll Need For The filling

2 cups fresh strawberries, diced
1/3 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 cup unsalted butter, softened

Ingredients You’ll Need For The cream cheese glaze

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

How to make Strawberry Cinnamon Rolls

Let me walk you through making these beauties – they’re a bit of work but totally worth it! I’ll help you get that perfect soft dough and jammy strawberry filling.

For the Dough:
1. Start by warming milk until it’s just warm to the touch – about like bath water. Too hot and it’ll kill the yeast, too cool and it won’t activate properly.

2. In a large bowl, whisk together 3 cups of the flour (we’ll save some for later), sugar, yeast, and salt. Make a well in the center – this helps everything mix evenly.

3. Pour in warm milk, melted butter (make sure it’s not hot!), and eggs. Mix with a wooden spoon until you get a shaggy dough. It’ll look a bit messy at this point – that’s perfect.

4. Now start adding the remaining flour, about 1/4 cup at a time, until the dough pulls away from the sides of the bowl. You might not need all the flour, and that’s okay. You want the dough to feel tacky but not sticky – if it sticks to your finger and doesn’t pull away cleanly, add a bit more flour.

5. Turn the dough onto a lightly floured surface and knead for about 8-10 minutes. You’ll know it’s ready when you can stretch a small piece thin enough to see light through it without it breaking – bakers call this the “windowpane test.”

6. Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm spot until doubled in size, about 1 hour. I like to turn my oven on for just a minute, then turn it off and use that slightly warm space.

For the Filling:
1. While the dough rises, mix your diced strawberries with sugar and cornstarch in a bowl. Let them sit for about 15 minutes – you’ll see juice starting to come out of the berries. This is good! The cornstarch will help thicken those juices when we bake.

2. After the dough has doubled, punch it down (literally just push your fist into the center) and roll it out on a floured surface into a roughly 18×12 inch rectangle. Don’t worry about perfect edges – we’ll fix those later.

3. Spread softened butter all over the dough, leaving about a 1/2 inch border around the edges. Sprinkle with cinnamon, then spread your strawberry mixture evenly over the butter. The border helps keep the filling from squishing out.

4. Starting from the long edge, roll the dough up tightly – like you’re rolling a sleeping bag. Keep it snug but don’t pull so hard that you tear the dough. Pinch the seam to seal it.

5. Using a sharp knife or unflavored dental floss (my secret weapon!), cut into 12 equal rolls. You can mark the dough first to make sure they’re even.

6. Place the rolls in a greased 9×13 inch pan, leaving some space between each one. They’ll grow together as they rise and bake. Cover and let rise again for about 30 minutes, until puffy.

7. Bake at 350°F for 25-30 minutes. You’re looking for golden brown tops, and when you gently pull two rolls apart, the dough should look fully baked, not doughy.

For the Glaze:
1. While the rolls are still warm (but not hot), beat together your softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and enough milk to make it drizzle-able. You want it thick enough to stay put but thin enough to spread nicely over the warm rolls.

2. Spread the glaze over your slightly warm rolls – if they’re too hot, the glaze will just melt and run off. If they’re too cool, it won’t settle into all the nooks and crannies like we want.

These are best eaten while still a bit warm, when the strawberry filling is all jammy and the glaze is perfectly melted into every bite!

🔍 Recipe Notes & Tips

Don’t rush the rising time – cold kitchens need longer
Use bread flour for chewier rolls, all-purpose for softer ones
Fresh strawberries work best – frozen ones are too wet
Room temp eggs and butter mix easier than cold
Dental floss trick: slide under roll, cross ends, pull tight for clean cuts
If dough springs back while rolling, let it rest 5 mins
Test yeast in warm water with pinch of sugar if unsure it’s fresh

🍽️ Serving Suggestions

Perfect with:
– Hot coffee or cold brew
– Black tea with milk
– Fresh orange juice
– Glass of cold milk
Add fresh strawberries on side for brunch presentation
Warm slightly before serving if made ahead

🎯 Make it Work for

Brunch gatherings: Make night before, reheat morning of
Bake sales: Package individually in clear wrap
Holiday breakfast: Prep dough evening before, do final rise in fridge
Potluck: Transport unglazed, add topping at destination
Special diets: Can sub plant milk and vegan butter (texture will change)

📦 Storage & Leftovers

Room temp: 2 days in airtight container
Fridge: Up to 5 days, warm slightly before eating
Freezer: Up to 3 months unglazed
To reheat: 10-15 seconds in microwave or 5 mins at 350°F
Store unfrosted rolls and glaze separately for best results
Don’t stack when storing – ruins the topping

Strawberry Cinnamon Rolls