Strawberry cinnamon rolls are what I bake when I want something brighter and more fun than a classic cinnamon roll. Think pillowy milk bread dough, homemade strawberry jam baked into every swirl, a brown sugar-cinnamon filling that makes the berries taste even better, and all topped with a tangy strawberry cream cheese frosting.
They’re just as soft and gooey as all of my cinnamon roll recipes, but with jammy strawberry swirls that make them perfect for spring mornings, weekend brunch, or anytime strawberries are in season!
How to Make Them
1
Cook the strawberry filling down until it’s thick enough to hold its shape.
This is what keeps the rolls from leaking or being hard to roll up. It’s the same approach I use in my blueberry cinnamon rolls.
2
You’re looking for a smooth, thick, pudding-like tangzhong with no lumps. This step is what gives the dough its signature soft, pillowy texture, which stays tender days after baking.
3
Fully kneaded dough will look smooth, feel slightly tacky, and be elastic. It should stretch without tearing right away (a quick windowpane check helps here).
4
An even layer all the way to the edges is key. Spread the brown sugar filling first, then the strawberry jam on top. It’s the same layering I use in my peach cobbler cinnamon rolls.
5
Cut the dough into strips. As you roll, keep it snug but not too tight, or the centers will pop up when they bake.
Place them into the baking pan and let them double in size until the sides are barely touching.
6
Look for lightly golden tops and a set center. Underbaked rolls will feel doughy in the middle, while overbaked ones lose that soft, gooey texture.
Checking the internal temp with a thermometer is my best tip!
I hope you love these as much as I do!
I usually buy a big bag of berries during strawberry season and use half for this recipe and the rest for my strawberry cake with strawberry filling when I want something a little more dessert-like.
When berries aren’t in season, I’ll make my strawberry glazed donuts, which use freeze-dried strawberries for that same bold flavor.
— Cambrea 🫶🏻
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Strawberry Cinnamon Rolls
Equipment
Ingredients
For the Strawberry Jam Filling
- 2 cups frozen or fresh strawberries
- 2 tablespoons brown sugar, packed
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 teaspoon pure strawberry extract, optional
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the Dough
- 3 2/3 cups bread flour, *see notes for measuring below*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk, room temperature
- 1/3 cup heavy cream, room temperature
- 1 large egg, room temperature
- Tangzhong, from recipe above
- 8 tablespoons unsalted butter, room temperature
For the Brown Sugar Cinnamon Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
For the Strawberry Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature
- 4 ounces cold cream cheese
- 1 cup powdered sugar
- 2 tablespoons reserved strawberry jam
- 1 tablespoon heavy cream
Instructions
Make the Strawberry Filling
- Cook the strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Use a potato masher or the back of a wooden spoon to mash the berries as they cook. When they start to thicken, whisk the cornstarch and water together, then stir it into the berries. Continue cooking until the jam is super thick and paste-like, about 2-4 minutes longer. Stir in the strawberry extract if using, transfer to a bowl, and set aside to cool. (Reserve 2 tablespoons in a separate bowl for the frosting)2 cups (245 g) frozen or fresh strawberries, 2 tablespoons (30 g) brown sugar, 1 teaspoon lemon juice, 2 teaspoons (6 g) cornstarch, 1 tablespoon (15 g) water, 1 teaspoon (2 g) pure strawberry extract
Make the Tangzhong
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
Make the Cinnamon Roll Dough
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes, until the dough forms a rough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1/3 cup (78 g) whole milk, 1/3 cup (78 g) heavy cream, 1 (55 g) large egg, Tangzhong
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 12 minutes, until the dough appears smooth and elastic. Set aside while you make the filling.8 tablespoons (113 g) unsalted butter
- In a large bowl, make the brown sugar filling. Combine the butter, brown sugar, and cinnamon with a spoon until smooth.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 1 teaspoon (2 g) ground cinnamon
- Line a metal 9×13 baking pan with parchment paper.
- Roll out the dough on a lightly floured surface into a 21×15 rectangle. Spread the brown sugar filling across the entire surface of the dough. Then spread the strawberry jam filling on top.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162 °C).
- Bake for 30-40 minutes, or until the center roll's internal temperature reaches 185°F.
- While the rolls are baking, make the cream cheese frosting. In a stand mixer bowl, combine the cream cheese and butter until smooth and lump-free. Then mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the heavy cream and reserved strawberry jam.
- In a medium bowl, combine the butter, cream cheese, and powdered sugar until smooth. Then whisk in the milk, reserved strawberry jam, and strawberry extract. Spread over the tops and enjoy!4 ounces cold cream cheese, 6 tablespoons (84 g) unsalted butter, 1 cup (120 g) powdered sugar, 2 tablespoons reserved strawberry jam, 1 tablespoon (12 g) heavy cream
Does the milk have to be whole milk or can it be regular milk?
Whole milk is preferred but you can sub regular milk.
These are so delicious. Love the easy to follow recipe. They were really hard to roll up, did you chill the jam in fridge for a bit before spreading on? Or maybe chill the dough as well before rolling out. Will have to try something next time to make it easier.
They can be a bit messy because of the jam, but it could be that the jam just wasn’t cooked long enough to get really thick.
Why don’t you pour heavy cream over these rolls?
I don’t use heavy cream because the dough is already rich and soft on its own. Adding cream on top isn’t necessary and can actually make the rolls feel overly wet or heavy.