These Strawberry Cinnamon Rolls are filled with a homemade strawberry jam and are topped with a strawberry cream cheese icing. This is a perfect breakfast treat for the spring and summertime!
These sweet strawberry rolls are a step-up from your traditional cinnamon rolls. The insides are coated with a cinnamon butter and on top of that is a fresh strawberry filling.
The dough is pillowy soft, tender, and fluffy. When combined with the strawberry flavor, it's the perfect bite!
Why You'll Love These Sweet Rolls
- They're made with fresh strawberries.
- The fluffy dough is super soft and smooth.
- They're topped with a sweet and tangy cream cheese frosting.
- Each bite you can taste both cinnamon and strawberries.
- They'd be perfect to serve for special occasions such as Easter or Mother's Day!
I absolutely love homemade cinnamon rolls, especially when they're filled with fresh berries!
If you're looking for an extra special breakfast treat to serve, then these strawberry rolls are a must-try!
Expert Baking Tips
- Baking Pan: These rolls are baked in a 9x13-inch baking dish. I used a glass pan.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Rising Method: If possible, I recommend the first rise to happen in the oven. If you can't, then the dough can rise on the counter. I prefer the oven method when I can.
- Room Temperature Ingredients: For best results, I recommend removing the butter, eggs, and cream cheese 1 hour before you want to start baking.
- Strawberry Filling: Be sure this is completley cooled before spreading onto the dough.
- Glaze: As soon as the rolls come out of the oven, spread the icing over the top. That way it'll melt into all of the cracks, which is the best part!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Milk: You need warm milk that has been heated to about 110 degrees fahrenheit so the yeast can rise.
- Butter: This needs to be at room temperature for both the filling and icing.
- Yeast: I used active rise yeast. You could also use instant yeast or active dry yeast.
- Eggs: Two large eggs are needed for the dough.
- Flour: I used all purpose flour.
- Strawberries: I used fresh. I'm not sure how it would work to use frozen strawberries.
- Cream Cheese: Use the block-style cream cheese, not the spreadable kind.
Here are the step by step instructions on how to make these strawberry cinnamon rolls.
Step 1: Prepare the milk. In a small bowl, heat the milk and cubed butter for about 40 seconds. Pour into the bowl of a stand mixer and mix in the yeast, white sugar, beaten eggs, and salt.
Step 2: Combine the wet and dry ingredients. Using the dough hook attachment, add in the flour and mix on low speed until the dough starts to form.
Increase to medium speed and knead until the dough is soft and slightly tacky.
Step 3: Rise the dough. Place the dough into a lightly greased large bowl, cover with plastic wrap, and let it rise for 1 hour in a warm place.
Step 4: Make the jam. In a medium saucepan over medium heat, mix together the pureed strawberries and sugar. Occasionally stir until thickened and cool completely in the refrigerator.
Step 5: Cinnamon butter. In the bowl of a stand mixer, beat the softened butter and cinnamon on high speed until completely combined. Set aside.
Step 6: Roll out the dough. On a lightly floured surface using a rolling pin, roll out the dough to ¼ inch thick rectangle.
Use a rubber spatula to spread on the cinnamon butter and then the strawberry jam.
Step 7: Roll, cut the dough, and second rise. Roll the dough into a log and use a serrated knife to cut and make 15 rolls. Place into a prepared 9x13 inch baking pan, cover, and let the dough rise for 25 minutes.
Step 8: Bake. Preheat the oven to 375 degrees and bake the sweet dough for 20-25 minutes, or just until lightly golden brown on top.
Immediately frost the rolls with the icing. I used a silicone spatula to spread it over every part of the rolls.
Keep any leftover rolls in an airtight container in the refrigerator for up to 4 days.
To reheat, place one cinnamon roll on a plate and heat for 20-25 seconds in the microwave.
Frequently Asked Questions
The cinnamon rolls rise best in a warm area and that's why I do it in the oven. If you can't, you can let the dough rise at room temperature.
You can just make a regular cream cheese icing or add lemon juice instead of strawberries to make a tangy lemon glaze.
This can happen if you added too much flour (be sure to properly measure your flour) or you overbaked them. This dough should turn out super soft for you.
It brings me so much joy to see you make my recipes. 🙂
More Breakfast Recipes
Strawberry Cinnamon Rolls
- 9x13 Glass Baking Pan
- Electric Stand Mixer
- Rolling Pin
- 1 cup milk, warmed to 110°F
- 4 tablespoons unsalted butter, cubed
- 2 packets active rise yeast (4 ½ teaspoons)
- ¼ cup sugar
- 2 large eggs, room temperature & beaten
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
Strawberry Jam Filling
- 2 cups strawberries, about 17 medium-sized
- ½ cup sugar
- ½ cup unsalted butter, room temperature
- 1 ½ teaspoons ground cinnamon
Strawberry Cream Cheese Icing
- 3 ounces block-style cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- In a microwaveable-safe bowl, heat the milk and cubed butter for 30-40 seconds, or until around 110°F. Pour into the bowl of a stand mixer and mix in the yeast, sugar, beaten eggs, and salt with a fork or whisk.
- Using the dough hook attachment, add in the flour and mix on low speed until the dough starts to form. Once formed, increase the speed to medium and knead until the dough is soft and slightly tacky (2-3 minutes). If the dough sticks to your fingers when trying to remove it, mix in 1 tablespoon of flour at a time until it doesn't (I usually add just 1 tablespoon).
- Transfer the dough to a lightly greased large bowl and cover with plastic wrap or a kitchen towel. Preheat the oven to 200 degrees and once preheated turn it off, place the bowl in the oven and keep the door slightly open. Allow the dough to rise in that warm space for 1 hour.*If you can't do this in your oven, let the dough rise on the counter.
Strawberry Jam Filling
- Slice the tops off of the strawberries and puree them in a food processor or blender for 5 seconds. Place them in a medium-sized saucepan and mix in the sugar.
- Cook over medium heat until thickened (about 15-20 minutes). Be sure to stir occasionally.
- Once thickened, transfer the strawberry jam to a heat-safe bowl and place it into the refrigerator to completely cool.
- In the bowl of a stand mixer using the paddle attachment, beat the softened butter and cinnamon on high speed until completely combined. Set aside.
- After the dough has risen, roll it out on a lightly floured surface to ¼ inch thick and into a rectangle. Use a rubber spatula to spread the cinnamon butter all over the dough.
- Spread on the strawberry jam. Be sure to save 2 tablespoons of that jam for the icing.
- Starting on the long end, roll the dough up as tightly as you can into a log shape (it will be slightly messy). Use a serrated knife and cut off the uneven ends. Then cut the log into 15 rolls (about 1 inch wide).
- Spray a 9x13-inch pan with non-stick spray and place the rolls inside of it. Cover with a towel and rise for 25 minutes on the counter.
- Preheat the oven to 375 degrees and bake for 20-25 minutes, or until the rolls are lightly golden brown on top and the center of the rolls are cooked through.
Strawberry Cream Cheese Icing
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until combined and creamy (2-3 minutes).
- Add the powdered sugar, 2 tablespoons of the strawberry jam, and vanilla extract and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.
- Spread the icing over the hot cinnamon rolls and serve immediately.
- Keep any leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days.