These strawberry cinnamon rolls have a pillowy brioche texture swirled with a homemade strawberry filling and topped with a cream cheese frosting.
This is a fun twist on classic cinnamon rolls. These rolls are made with a simple soft dough, filled with a homemade strawberry compote filling that is made with fresh or frozen strawberries.
This is a great way to use up fresh and ripe strawberries and is perfect if you are a strawberry and cinnamon roll lover!
Imagine biting into a warm, soft cinnamon roll that's bursting with sweet strawberry flavor.
Each roll is filled with a gooey strawberry filling, adding a fruity surprise to every bite. The dough is light and fluffy, making them melt in your mouth.
To top it off, these rolls are covered in a creamy strawberry cream cheese icing that perfectly balances the sweetness.
For more cinnamon rolls recipes, check out my homemade cinnamon rolls, pumpkin cinnamon rolls, and apple cinnamon rolls with apple pie filling.
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Why this recipe works
- Flavor- these rolls are bursting with the sweet and tangy taste of fresh strawberries, infusing every bite with a delightful fruity essence.
- Texture- the rolls themselves have a soft, gooey, and slightly chewy, with a tender dough wrapped around a sweet, sticky strawberry filling.
- Filling- the filling is made with a homemade strawberry compote that is thickened with a cornstarch slurry which gives these a soft and fresh texture.
- Strawberry cream cheese glaze- these rolls are topped with strawberry cream cheese icing that is made with strawberry filling.
- Versatility- these strawberry rolls can be enjoyed warm for breakfast, as an indulgent dessert, or even as a unique afternoon snack, making them a versatile treat for any time of day.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the dough
Flour– when making cinnamon rolls, it's best to use all-purpose flour, as its moderate protein content provides the ideal balance of structure and tenderness.
Yeast- I used instant yeast for this recipe. make sure that your yeast isn't expired.
Sugar- I used granulated sugar for this recipe. You can use caster sugar as well.
Eggs- you will need 2 large eggs for this recipe. Make sure that you use room-temperature eggs in this recipe.
Melted butter- we used unsalted butter for this recipe. If you want to use salted butter, skip the salt in this recipe. Melt the butter over the stovetop or in the microwave and let it cool to room temperature.
Kosher salt- you will need 1 teaspoon of kosher salt for this recipe.
Milk- use whole milk in this recipe.
For the strawberry filling
Strawberries- we used fresh strawberries for the sauce, but you can use frozen strawberries as well! If you are using frozen strawberries, there is no need to defrost them. You will have to cook the mixture for longer.
Lemon juice- we used lemon from a fresh lemon. This balances the sweetness of the sauce.
Sugar- I used granulated sugar for the sauce, but you can use caster sugar as well.
Orange zest- the orange zest adds an aroma and a light flavor to this sauce. You can use lemon zest instead.
Cornstarch- to thicken the sauce. You will need to make a cornstarch slurry to prevent cornstarch lumps in the sauce. You simply mix water with cornstarch and pour it over the sauce.
For the strawberry cream cheese icing
Cream cheese– you will need to get your cream cheese to room temperature.
Butter– use room-temperature unsalted butter.
Vanilla extract- adds extra flavor. You can use regular vanilla extract or vanilla bean extract.
Powder sugar– powder sugar works best for the frosting.
Strawberry jam- you can use your favorite brand of strawberry jam or a homemade strawberry jam!
Instructions
In a bowl of a stand mixer, add the flour, dry yeast, and granulated sugar. Mix with a spoon until combined. Add the salt, and mix until combined.
Add the eggs, room-temperature milk, vanilla extract, and cooled melted butter. Start mixing on low until the dough forms.
Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
Make the strawberry filling
Cut the strawberries in half and place them in a saucepan. Add the sugar, orange zest, and lemon juice, and mix constantly over medium-high heat.
Decrease the heat to medium-low and simmer for 15 minutes mixing occasionally.
To thicken up the compote, mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture mixing constantly. Simmer for another 2-3 minutes.
Let the strawberry sauce cool to room temperature.
Punch the dough down and transfer it to a clean floured surface. Sprinkle flour generously on the dough and roll it into a ¼-inch thick rectangle, making sure that the bottom of the dough doesn’t stick to the surface.
Spread the strawberry filling over the rolled dough using an offset spatula. Then, sprinkle brown sugar on top of the strawberries.
Roll the dough as tightly as your can into a log and pinch the edges of the dough to keep the roll sealed tightly. Use a serrated knife or unflavored dental floss and cut the rolls into 12 even rolls
Place the rolls in a lightly greased 9x13 inch baking pan, cover with a towel, and let the rolls rise until doubled in size.
Remove the towel, and bake the rolls in a 180c (350f) oven for 20-25 minutes or until the tops of the rolls are a bit browned. Don't overbake these so they won't dry out.
Make the strawberry cream cheese icing. In a medium-sized bowl, add the softened cream cheese, softened butter, strawberry compote, strawberry jam, powdered sugar, and vanilla extract.
Mix with a spoon or a tiny whisk until creamy and smooth. Top the warm rolls with the cream cheese glaze and serve!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your dough mixes into a homogenous mixture and bakes perfectly.
- Do not overfill the rolls! If you make extra strawberry filling, do not add it to the rolls since it will be hard to roll them up. If you put too much filling, it will leak out once the rolls bake.
- Cut the strawberries into thick or small pieces. If you like larger pieces of strawberries in your sauce, keep the strawberry chunks larger.
- Taste the strawberries before making the sauce. If they are sourer and less sweet, add more sugar. If they are very sweet, use less sugar.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overheat your milk! Overheating your milk is one of the most common mistakes in making cinnamon rolls. If you heat your milk over 110f, it might kill your yeast and stop your dough from rising.
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have great dough to work with.
- Be patient! Let the dough rise at least until it doubles its size. The more the dough rises, the more fluffy the cinnamon rolls will be.
- Make sure that your yeast isn’t expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
Faq's
You can knead the dough by hand! Start by mixing the ingredients in a big mixing bowl, then transfer the dough to a clean floured surface and knead the dough for at least 10 minutes, or until the dough is super smooth and elastic.
The milk should be warm to the touch. We suggest using whole milk for this recipe.
If you warm up your milk too much, it can kill the yeast, so either use room temperature milk or measure the temperature of the milk with a thermometer, it shouldn't go past 100f.
The best flour for cinnamon rolls and yeast dough is bread flour. It contains a higher percentage of gluten which is the protein in the flour that makes the dough silky, stretchy, and smooth.
All-purpose flour works great for this recipe as well.
Yes! If you are using frozen strawberries, there is no need to defrost them. You will have to cook the mixture for longer.
Storing
It’s okay to store these cinnamon rolls at room temperature if they are not frosted.
Make sure that you store the rolls in an airtight container so they won’t dry out. The cream cheese frosting contains cream cheese which needs to be refrigerated.
Freezing
For baked rolls, let them cool completely, then wrap them tightly in plastic wrap and aluminum foil.
Place them in a freezer-safe bag and freeze for up to 2 months. When you're ready to eat, thaw them in the fridge overnight and warm them in the oven.
For unbaked rolls, prepare them as usual but don't let them rise. Wrap the pan tightly with plastic wrap and foil, then freeze for up to 1 month.
To bake, let them thaw and rise in the fridge overnight, then bake as directed. Both methods help you enjoy fresh-tasting rolls whenever you want without the hassle of making them from scratch each time.
Overnight cinnamon rolls instructions
After rolling, place the rolls in a greased baking dish with space between each. Cover tightly to prevent drying. Refrigerate overnight (8-12 hours) for cold fermentation, enhancing flavor and texture.
Before baking, let rolls sit at room temperature for 1-2 hours to complete rising. This process ensures light, fluffy rolls are ready for golden-brown baking.
Reheating
For the best results, use an oven preheated to 350°F (175°C). Place the rolls on a baking sheet lined with parchment paper and cover them loosely with aluminum foil to prevent over-browning.
Heat for about 7-10 minutes or until warm throughout. If you're short on time, a microwave can work in a pinch.
Place the roll on a microwave-safe plate and heat for 20-30 seconds, checking frequently to avoid overheating.
For a crispy exterior, try using an air fryer set to 350°F for 2-3 minutes.
Substitutions
Dairy-free- you can make this dairy-free by replacing the milk with vegan milk and the butter with vegan butter.
Variations
Add-ins- make this recipe your own and add your favorite add-ins: white chocolate chips, chopped nuts, chopped fruit, etc.
Almond- sprinkle sliced almonds on top for a delish crunch. The nutty flavor adds depth to the soft, fruity rolls.
Lemon glaze- add a zesty twist with a bright lemon glaze. The citrus flavor brings out the freshness of the strawberries and balances the sweetness.
Chocolate- for a strawberry and chocolate combo, top these rolls with a chocolate drizzle of melted chocolate. The sweet chocolate pairs perfectly with the tangy strawberry filling.
Toppings- these can be topped with cream cheese frosting, cinnamon cream cheese frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most.
Cinnamon- add 1 teaspoon of cinnamon to the filling just like you would do in regular cinnamon rolls.
Equipment
More strawberry desserts
Strawberry bundt cake- This strawberry bundt cake is made with fresh strawberries, and fresh strawberry puree and is topped with a strawberry glaze.
Mini strawberry cheesecakes- These mini strawberry cheesecakes are made with a graham cracker crust, topped with an easy and creamy cheesecake filling, and topped with homemade strawberry topping.
Strawberry shortcake cake- This strawberry shortcake cake is made with a tender vanilla cake, filled with whipped cream and fresh juicy strawberries.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Most Amazing Strawberry Cinnamon Rolls
Ingredients
Dough
- 5 cups Flour AP, plain flour
- 1 tablespoon Dried yeast
- ⅓ cup Granulated sugar
- 1 teaspoon Kosher salt
- 2 Eggs
- ¼ cup Butter unsalted, melted and cooled
- 1 ¼ cups Milk
Strawberry compote filling
- 1 lbs Strawberries
- ⅓ cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Orange zest or lemon zest
- 2 teaspoon Cornstarch for the cornstarch slurry
- 2 tablespoon Water for the cornstarch slurry
Strawberry cream cheese icing
- ½ cup Cream cheese unsalted, softened, full-fat
- ¼ cup Butter softened, unsalted
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
- 2 cups Powdered sugar
- 2 tablespoon Strawberry sauce from the strawberry compote filling that we made
- 1 tablespoon Strawberry jam
Instructions
- In a bowl of a stand mixer, add the flour, dry yeast, and granulated sugar. Mix with a spoon until combined. Add the salt, and mix until combined.
- Add the eggs, room-temperature milk, vanilla extract, and cooled melted butter. Start mixing on low until the dough forms.
- Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
Make the strawberry filling
- Cut the strawberries in half and place them in a saucepan. Add the sugar, orange zest, and lemon juice, and mix constantly over medium-high heat.
- Decrease the heat to medium-low and simmer for 15 minutes mixing occasionally.
- To thicken up the compote, mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture mixing constantly. Simmer for another 2-3 minutes.
- Let the strawberry sauce cool to room temperature.
- Punch the dough down and transfer it to a clean floured surface. Sprinkle flour generously on the dough and roll it into a ¼-inch thick rectangle, making sure that the bottom of the dough doesn’t stick to the surface.
- Spread the strawberry filling over the rolled dough using an offset spatula.
- Then, sprinkle brown sugar on top of the strawberries.
- Roll the dough as tightly as your can into a log and pinch the edges of the dough to keep the roll sealed tightly. Use a serrated knife or unflavored dental floss and cut the rolls into 12 even rolls.
- Place the rolls in a lightly greased 9x13 inch baking pan, cover with a towel, and let the rolls rise until doubled in size.
- Remove the towel, and bake the rolls in a 180c (350f) oven for 20-25 minutes or until the tops of the rolls are a bit browned. Don't overbake these so they won't dry out.
- Make the strawberry cream cheese icing. In a medium-sized bowl, add the softened cream cheese, softened butter, strawberry compote, strawberry jam, powdered sugar, and vanilla extract. Mix with a spoon or a tiny whisk until creamy and smooth.
- Top the warm rolls with the cream cheese glaze and serve!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your dough mixes into a homogenous mixture and bakes perfectly.
- Do not overfill the rolls! If you make extra strawberry filling, do not add it to the rolls since it will be hard to roll them up. If you put too much filling, it will leak out once the rolls bake.
- Cut the strawberries into thick or small pieces. If you like larger pieces of strawberries in your sauce, keep the strawberry chunks larger.
- Taste the strawberries before making the sauce. If they are sourer and less sweet, add more sugar. If they are very sweet, use less sugar.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overheat your milk! Overheating your milk is one of the most common mistakes in making cinnamon rolls. If you heat your milk over 110f, it might kill your yeast and stop your dough from rising.
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have great dough to work with.
- Be patient! Let the dough rise at least until it doubles its size. The more the dough rises, the more fluffy the cinnamon rolls will be.
- Make sure that your yeast isn’t expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
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