These strawberry cinnamon rolls are a fresh, bakery-style take on a classic breakfast favorite. Soft, tender dough is filled with strawberry preserves, fresh diced strawberries, and cinnamon sugar, then rolled into neat spirals and finished with a smooth vanilla cream cheese frosting. The result is a pan of rolls that bake up light, structured, and full of real strawberry flavor.
Let’s Dish: About These Strawberry Rolls
Main Ingredients: Whole milk, butter, eggs, instant yeast, strawberry preserves, fresh strawberries, cinnamon, cream cheese
Quick Steps: Make dough, rest and roll, add strawberry filling, cut into strips, shape rolls, rise, bake, frost
Total Time & Yield: About 2½–3 hours total, makes 12 rolls
Why This Recipe
This strawberry cinnamon roll recipe is designed for structure, consistency, and real strawberry flavor. Instead of relying on canned fillings or shortcuts, the dough is enriched with milk, butter, and eggs, giving it a soft crumb that holds up to a fruit-filled interior.
Strawberry preserves provide an even base layer, while diced fresh strawberries add texture without flooding the dough. Cutting the dough into strips before rolling creates uniform spirals and helps keep the filling neatly contained. The vanilla cream cheese frosting finishes the rolls without overpowering the fruit, making this version balanced, reliable, and easy to serve.
Strawberry Cinnamon Rolls Ingredients
If you want cinnamon rolls that feel bakery-made but are still approachable at home, this recipe delivers. The dough rolls easily, the filling stays in place, and the frosting spreads smoothly over warm rolls.
You’ll need:
Dough
- 1 cup whole milk
- 5 tablespoons unsalted butter, melted and cooled slightly
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3½ cups all-purpose flour (plus more for rolling)
- 2¼ teaspoons instant yeast
- ½ teaspoon salt
Strawberry Filling
- ⅔ cup strawberry preserves
- 1 cup small diced fresh strawberries
- 1½ tablespoons granulated sugar
- ½ teaspoon cinnamon
Frosting
- 3 ounces cream cheese, softened
- 1½ tablespoons unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon whole milk
- ½ teaspoon vanilla extract
Substitutions And Additions
STRAWBERRY PRESERVES: Strawberry jam can be substituted for preserves. Use a thick variety for best results.
FRESH STRAWBERRIES: If your strawberries are very juicy, pat them dry before adding to the filling to prevent excess moisture.
YEAST: This recipe is written specifically for instant yeast. Active dry yeast requires blooming and is not a direct swap.
How To Make This Strawberry Cinnamon Rolls Recipe
For The Dough
STEP ONE: In a microwave safe liquid measuring cup, heat the milk for 35–45 seconds or just until the milk reaches 105°–110°F on an instant read thermometer. It should feel like warm bath water to the touch.
STEP TWO: Whisk together in a small bowl the warm milk, melted butter, granulated sugar, whole egg and egg yolk until all the ingredients are fully combined.
STEP THREE: To the bowl of a stand mixer fitted with a dough hook, add the all-purpose flour, instant yeast and salt. Stir to combine.
STEP FOUR: With the mixer running on low speed, slowly drizzle the warm milk mixture into the flour until all the liquids have been absorbed by the flour.
STEP FIVE: Increase the speed to medium-low and knead the dough for 5–6 minutes until the dough forms a ball around the dough hook and is no longer sticky to the touch.
STEP SIX: Remove the bowl from the stand mixer, gently form the dough into a rough ball in the bowl then cover the bowl with a clean tea towel or piece of plastic wrap. Allow the dough to rest in the bowl for 30 minutes. This allows the gluten in the dough to relax making rolling the dough easier.
STEP SEVEN: Gently turn out the rested dough onto a lightly floured clean work surface or large silicone mat. Gently pat the dough into a rough rectangle (approximately 6×10 inches) being careful not to overwork the dough.
STEP EIGHT: Using a lightly floured rolling pin, gently roll the dough to a larger rectangle approximately 12×18 inches and ¼ inch thick. If your dough starts to pull back when rolling, stop and allow the dough to rest for 3–4 minutes before proceeding.
For The Filling and Shaping
STEP NINE: Spread the strawberry preserves evenly over the rolled out dough being sure to leave a ¼ inch around the edges with no preserves.
STEP TEN: Sprinkle the small diced fresh strawberries evenly over the strawberry preserves.
STEP ELEVEN: Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle evenly over the strawberries.
STEP TWELVE: Lightly butter or spray a 9×13 baking dish with non-stick baker’s spray.
STEP THIRTEEN: Using a pastry cutter, cut the strawberry coated dough into 12 equal strips (about 1¼–1½ inches wide). For uniform rolls, trim the dough into a straight-sided rectangle before cutting the strips.
STEP FOURTEEN: Carefully roll up one strip at a time into a spiral. Place the single strawberry cinnamon roll into the prepared 9×13 baking dish. Repeat until all 12 strips are rolled and placed in the baking dish being sure to allow ¼–½ inch space between the rolls. This allows space for the dough to proof and rise before baking.
STEP FIFTEEN: Cover the rolls with plastic wrap or a clean tea towel and place into a draft free spot for 1–1½ hours. Allow the rolls to rise until they are pressing against each other in the dish. They will not quite double in size at this point. They will continue to rise and expand in size when baked. The time it takes for your rolls to rise depends on the warmth of your home.
STEP SIXTEEN: While your strawberry cinnamon rolls are rising in the baking dish, preheat the oven to 350°F.
STEP SEVENTEEN: Remove the plastic wrap, or tea towel, from the baking dish and bake the rolls for 25–28 minutes until lightly browned and the dough reaches an internal temperature of 190°–200°F on an instant read thermometer.
STEP EIGHTEEN: Allow the strawberry cinnamon rolls to cool on the counter for 5 minutes before frosting and serving.
For The Frosting
STEP NINETEEN: Beat the cream cheese and unsalted butter for 1–2 minutes or until smooth and fluffy using a handheld mixer on medium speed. Add the powdered sugar and beat again until all the powdered sugar is fully incorporated.
STEP TWENTY: Mix in the whole milk and vanilla extract, beating just until smooth and spreadable.
STEP TWENTY ONE: Spread the frosting over the slightly cooled strawberry cinnamon rolls and serve while the rolls are still warm for best flavor and texture.
How To Serve
These strawberry cinnamon rolls are best served warm, straight from the pan. They pair well with coffee, tea, or a simple breakfast spread. For brunch, serve alongside eggs or fresh fruit to balance the sweetness.
Serve with a warm mug of homemade hot chocolate or a pumpkin spice latte.
For a heartier option, consider serving eggs and bacon, which will balance out the sweetness of the rolls.
We have plenty of easy recipes for gooey cinnamon rolls that we are sure you will love.
MORE CINNAMON ROLL RECIPES
Our caramel pecan cinnamon rolls are over-the-top delicious, and our crescent roll cinnamon rolls are a fun twist on the classic.
Storing Cinnamon Rolls with Pie Filling
These rolls can be kept in the freezer, perfect for a morning when you are looking for something a little indulgent but don’t have time to make a batch.
MAKE AHEAD: Assemble the rolls the night before, cover, and refrigerate. Let sit at room temperature for 30–40 minutes before baking.
ROOM TEMPERATURE: Store leftovers in an airtight container for up to 24 hours.
IN THE FRIDGE: Store the cooled strawberry cinnamon rolls with lemon cream cheese frosting in an airtight container in the refrigerator for three to four days.
IN THE FREEZER: Freeze homemade cinnamon rolls for up to three months.
REHEATING: No matter where you’ve stored your strawberry cinnamon rolls, reheating is a breeze.
In the oven, preheat to 350°F (175°C) and warm them for about 10 minutes. A microwave works wonders, too. Pop them in for 20-30 seconds, but remember to watch them closely to prevent overheating.
Frequently Asked Questions
Yes. Assemble the rolls and refrigerate overnight, then bake in the morning.
Yes, but use a thick jam to avoid excess moisture.
This method creates more uniform rolls and keeps the strawberry filling from squeezing out.
Why We Love This Recipe
REAL STRAWBERRY FILLING: Fresh strawberries and preserves give the rolls true fruit flavor.
SOFT, STRUCTURED DOUGH: The enriched dough stays tender without collapsing under the filling.
CONSISTENT RESULTS: From shaping to baking, every step is designed for predictable, bakery-style rolls.
These strawberry cinnamon rolls bake up soft, fragrant, and full of fruit, making them a standout choice for any special morning.
More Strawberry Recipes
- Strawberry Delight
- Raspberry Breakfast Braid
- Strawberry Cream Cheese Frosting
- Strawberry Lemon Blondies
- Strawberry Shortcake Cheesecake
- Strawberry Dump Cake
Strawberry Cinnamon Rolls
Ingredients
Dough
- 1 cup whole milk
- 5 tablespoons unsalted butter, melted and cooled slightly
- ⅓ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 3 ½ cups all-purpose flour, plus additional for dusting and rolling out the dough
- 2 ¼ teaspoons instant yeast 0.25 ounce packet (Red Star Platinum brand used)
- ½ teaspoon salt
Strawberry Filling
- ⅔ cup strawberry preserves, also known as fruit spread (Smucker’s Natural brand used)
- 1 cup small diced fresh strawberries
- 1 ½ tablespoons granulated sugar
- ½ teaspoon cinnamon
Frosting
- 3 ounces cream cheese, softened to room temperature
- 1 ½ tablespoons unsalted butter, softened to room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon whole milk
- ½ teaspoon vanilla extract
Instructions
Dough
- In a microwave safe liquid measuring cup, heat the milk for 35-45 seconds or just until the milk reaches 105°-110°F on an instant read thermometer. It should feel like warm bath water to the touch.
- Whisk together in a small bowl the warm milk, melted butter, granulated sugar, whole egg and egg yolk until all the ingredients are fully combined.
- To the bowl of a stand mixer fitted with a dough hook, add the all-purpose flour, instant yeast and salt. Stir to combine.
- With the mixer running on low speed, slowly drizzle the warm milk mixture into the flour until all the liquids have been absorbed by the flour.
- Increase the speed to medium-low and knead the dough for 5-6 minutes until the dough forms a ball around the dough hook and is no longer sticky to the touch.
- Remove the bowl from the stand mixer, gently form the dough into a rough ball in the bowl then cover the bowl with a clean tea towel or piece of plastic wrap. Allow the dough to rest in the bowl for 30 minutes. This allows the gluten in the dough to relax making rolling the dough easier.
- Gently turn out the rested dough onto a lightly floured clean work surface or large silicone mat. Gently pat the dough into a rough rectangle (approximately 6×10 inches) being careful not to overwork the dough.
- Using a lightly floured rolling pin, gently roll the dough to a larger rectangle approximately 12×18 inches and ¼ inch thick. If your dough starts to pull back when rolling, stop and allow the dough to rest for 3-4 minutes before proceeding.
Filling and Shaping
- Spread the strawberry preserves evenly over the rolled out dough being sure to leave a ¼ inch around the edges with no preserves.
- Sprinkle the small diced fresh strawberries evenly over the strawberry preserves.
- Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle evenly over the strawberries.
- Lightly butter or spray a 9×13 baking dish with non-stick baker’s spray.
- Using a pastry cutter, cut the strawberry coated dough into 12 equal strips (about 1 ¼ – 1 ½ inch wide). For uniform rolls, trim the dough into a straight-sided rectangle before cutting the strips.
- Carefully roll up one strip at a time into a spiral. Place the single strawberry cinnamon roll into the prepared 9×13 baking dish. Repeat until all 12 strips are rolled and placed in the baking dish being sure to allow ¼-½ inch space between the rolls. This allows space for the dough to proof and rise before baking.
- Cover the rolls with plastic wrap or a clean tea towel and place into a draft free spot for 1-1 ½ hours. Allow the rolls to rise until they are pressing against each other in the dish. They will not quite double in size at this point. They will continue to rise and expand in size when baked. The time it takes for your rolls to rise depends on the warmth of your home.
- While your strawberry cinnamon rolls are rising in the baking dish, preheat the oven to 350°F.
- Remove the plastic wrap, or tea towel, from the baking dish and bake the rolls for 25-28 minutes until lightly browned and the dough reaches an internal temperature of 190°- 200°F on an instant read thermometer.
- Allow the strawberry cinnamon rolls to cool on the counter for 5 minutes before frosting and serving.
Frosting
- Beat the cream cheese and unsalted butter for 1 – 2 minutes or until smooth and fluffy using a handheld mixer on medium speed. Add the powdered sugar and beat again until all the powdered sugar is fully incorporated.
- Mix in the whole milk and vanilla extract, beating just until smooth and spreadable.
- Spread the frosting over the slightly cooled strawberry cinnamon rolls and serve while the rolls are still warm for best flavor and texture.
Notes
- For best flavor, be sure to use a high quality strawberry preserve and ripe fresh strawberries for the filling of these cinnamon rolls. Strawberry jam can be substituted for the preserves in this recipe.
- If you do not have a stand mixer fitted with a dough hook, you can mix the dough in a large bowl then knead by hand for 6-7 minutes or until the dough is no longer sticky to the touch. When kneading by hand, you may need to add a small amount of flour to a clean work surface to prevent the dough from sticking to your hands. Do not add more than 2-3 tablespoons additional flour to prevent yielding a tough dough when baked.
- Be sure to use a high quality instant yeast for best results for the rise of your dough. Instant yeast does not need to bloom in warm water before being added to the dough. It can also be labeled rapid rise yeast depending on the brand used.
- This recipe is not written for the use of active dry yeast which must be bloomed before adding to a recipe.
- If your strawberries are very juicy, gently pat them dry with a paper towel before adding to the cinnamon roll filling to avoid making the dough soggy.
Nutrition
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