Strawberry cinnamon rolls are super soft and gooey cinnamon rolls with strawberry filling and strawberry cream cheese icing. This fun twist on a classic breakfast favorite is the ultimate summery treat!
We love strawberry recipes here at Cambrea Bakes! From strawberry shortcake cookies to strawberry crepe cake, and now these strawberry cinnamon rolls!
This fresh twist on classic cinnamon rolls is perfect for a weekend breakfast or brunch, especially in spring or summer. These strawberry rolls are sweet, super gooey, and soft for days! They are filled with fresh strawberry jam and finished with tangy strawberry cream cheese icing.
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why you'll love these strawberry rolls
- They are packed with strawberry flavor from the fresh berries (no artificial flavors)!
- Even though they are not traditional cinnamon rolls, they still have delicious tangy strawberry cream cheese icing on top.
- Stays soft and moist for days: This recipe uses an Asian technique called "tangzhong" which results in extra soft, tender, and gooey rolls that stay that way for days, just like in my peach rolls!
ingredient notes & substitutions
Strawberries: You can use frozen or fresh strawberries for the filling.
Yeast: I tested with both active dry and instant yeast and both work well. If you want more of a "yeasty" flavor in the dough, use instant yeast!
Milk: Whole or 2% milk is best and will give the rolls the best structure and texture. I use whole milk in my apple pie rolls, too!
All-purpose flour: For best results, use all-purpose flour. You can also use bread flour if you don't have any on hand.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
STEP ONE: Make the strawberry filling. In a small saucepan, combine the strawberries, lemon juice, and brown sugar. Stir in the water and cornstarch slurry when it has started to thicken.
Continue cooking, stirring frequently, until the filling is very thick and paste-like. Transfer the strawberry jam to a bowl. Chill the jam in the fridge until ready to use.
STEP TWO: Make the tangzhong. In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes or until it starts to thicken and is a paste-like slurry.
Scrape the tangzhong into a bowl and set aside until ready to use.
STEP THREE: Mix the dry ingredients. In a stand mixing bowl, mix together the all-purpose flour, salt, yeast, and sugar until combined.
STEP FOUR: Mix in the wet ingredients. Add the egg, milk, and tangzhong to the bowl.
STEP FIVE: Mix in the butter. Knead with the dough hook until it starts to form a shaggy dough ball. Then with the mixer running on low, add in the softened butter one tablespoon at a time, letting it fully incorporate into the dough before adding more.
STEP SIX: Knead the dough. Continue kneading the dough until the dough looks smooth and elastic. With lightly buttered hands, remove the dough and pull the sides down into the bottom center, to create a smooth round ball.
Place it seam-side down into a large, lightly buttered bowl. Cover with plastic wrap and let rise in a warm place until doubled in size.
The dough should be sticking to the bottom of the bowl. If it seems too wet or is sticking to the sides of the bowl, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.
STEP SEVEN: Roll the dough. On a lightly floured surface, roll the dough out into a 14x18 rectangle, with the long (18-inch) side closest to you.
STEP EIGHT: Spread the cinnamon roll filling. Use an offset spatula to spread the strawberry jam in an even layer all the way to the edges.
STEP NINE: Cut and roll! Use a pizza cutter to cut 12, 1 ½ inch strips. Roll each strip away from you, then carefully transfer it to a parchment-lined 9x13 baking tray.
Cover the pan with plastic wrap and set it aside to rise for another 45-60 minutes or until the rolls double in size.
STEP TEN: Bake! Bake the rolls until the tops are lightly golden brown. Remove the pan from the oven and let it cool on a wire rack while you make the glaze.
STEP ELEVEN: Make the strawberry cream cheese glaze. In a medium bowl, whisk together the powdered sugar, melted butter, softened cream cheese, and milk until smooth.
STEP TWELVE: Glaze the cinnamon rolls. Spread the glaze over the tops of the cinnamon rolls and enjoy!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use fresh yeast! Check the freshness of your yeast before you start. There's nothing worse than spending all of the time on the dough for it to not rise!
- Don't overbake them. The tops should be golden brown when they are done. If you want soft, gooey centers, don't bake them past this point!
- Make the jam thick. Cook the jam until it is very thick and paste-like, you don't want too much water in it or it will pool out of the rolls.
Storage and Reheating
Storage: Store any leftovers in an airtight container or keep them in the baking pan and wrap the top tightly with plastic wrap.
You can reheat them in a 300 F oven for 10-15 minutes or until warmed through.
Make ahead: You can prepare the rolls ahead of time and keep them in the fridge overnight. Place the cut rolls in the baking pan and cover the top with plastic wrap.
The next day, pull the rolls out of the fridge and let them come to room temperature for a few hours before baking.
Freezing: You can freeze the cinnamon rolls after rolling (and before the final proof). When you are ready to bake them, allow them to come to room temperature and double in size before baking!
FAQs
Yes! After kneading, transfer the dough to the greased bowl and cover the top tightly with plastic wrap or a lid. The next day, pull the dough out and let it rise until doubled which could take a few hours!
They can still be baked and eaten, however, they likely won't taste very good and will be very dense.
Using too much flour can result in rolls that are dry and tough.
Rolls that are dry in the center are caused by overbaking.
Yes, they can be baked the day before and reheated when you are ready to serve them.
I haven't tested it with store-bought jam but I'm sure it would be just fine!
More Cinnamon Roll Recipes
- Blueberry sweet rolls
- Cookies and cream filled cinnamon rolls
- Cinnamon bun muffins
- Coffee rolls
- Lemon curd rolls
- Cookie dough cinnamon rolls
If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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!
Recipe 📖
Strawberry Cinnamon Rolls
Equipment
Ingredients
For the Strawberry Filling
- 3 cups frozen or fresh strawberries
- 3 tablespoon brown sugar packed
- 2 teaspoon lemon juice
- 1 tablespoon + 1 tsp cornstarch
- 2 tablespoon water
For the Tangzhong
- ¼ cup all-purpose flour
- ¾ cup water
For the Dough
- 3 ½ cups all-purpose flour *see notes for measuring below*
- ⅓ cup granulated sugar
- 2 teaspoon instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- Tangzhong from recipe above
- 4 tablespoon unsalted butter softened
For the Glaze
- 1 ounce cream cheese room temperature
- 4 tablespoon unsalted butter room temperature
- 1 cup powdered sugar
- 1-2 tablespoon reserved strawberry filling
- 1 tablespoon whole milk
Instructions
Strawberry Filling
- Cook the strawberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally. Use a potato masher or the back of a wooden spoon to mash the berries as they cook.3 cups frozen or fresh strawberries, 3 tablespoon brown sugar, 2 teaspoon lemon juice
- When the berries are completely mashed and have started to thicken, dissolve the cornstarch in the water and stir it into the jam.1 tablespoon + 1 teaspoon cornstarch, 2 tablespoon water
- Continue cooking, stirring frequently for 5 minutes longer, until the jam is super thick and paste-like. Set aside 1-2 tablespoon of the jam (for the glaze), then transfer the rest to a bowl and set it in the fridge to cool.
Tangzhong
- In a small saucepan, whisk together the water and all-purpose 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.¼ cup all-purpose flour, ¾ cup water
Cinnamon Roll Dough
- In a stand mixing bowl, mix together the all-purpose sugar, yeast, and salt until combined.3 ½ cups all-purpose flour, ⅓ cup granulated sugar, 2 teaspoon instant yeast, ¾ teaspoon fine sea salt
- Add the egg, milk, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it starts to form a shaggy dough ball.½ cup whole milk, 1 large egg, Tangzhong, 1 teaspoon vanilla extract
- With the mixer running on low, add the softened butter ½ tablespoon at a time, letting it fully incorporate into the dough before adding more.4 tablespoon unsalted butter
- Once all the butter is added, continue kneading the dough for another 8-10 minutes or until the dough looks smooth and elastic. The dough should be sticking to the bottom of the bowl. If it seems too wet and is sticking to the sides of the bowl, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.
- With lightly buttered hands, remove the dough from the bowl and pull the sides down into the bottom center, to create a smooth round ball.
- Place the dough seam side down into a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 45-60 minutes, or until doubled in size.
- Roll the dough out on a lightly floured surface into a 14x18 rectangle, with the long (18-inch) side closest to you.
- Use an offset spatula to spread the strawberry jam in an even layer all the way to the edges.
- Then use a pizza cutter to cut 12, 1 ½ inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9x13 baking tray.
- Cover the pan with plastic wrap and set it aside to rise for another 45-60 minutes, or until the rolls double in size. Meanwhile, preaheat the oven to 325 F/162 C.
- Bake the rolls for 23-26 minutes, or until the tops are lightly golden brown. Let the pan cool on a wire cooling rack while you make the glaze.
- In a medium bowl, combine the butter, cream cheese, and powdered sugar until smooth. Then whisk in the milk and reserved strawberry jam. Spread over the cinnamon rolls and enjoy!1 ounce cream cheese, 4 tablespoon unsalted butter, 1 cup powdered sugar, 1-2 tablespoon reserved strawberry filling, 1 tablespoon whole milk
Notes
- Step-by-step process photos are provided above, in the body of this post.
- Storage: Store any leftovers in an airtight container or keep them in the baking pan and wrap the top tightly with plastic wrap. You can reheat them in a 300 F oven for 10-15 minutes or until warmed through.
- Make ahead: You can prepare the rolls ahead of time and keep them in the fridge overnight. Place the cut rolls in the baking pan and cover the top with plastic wrap. The next day, pull the rolls out of the fridge and let them come to room temperature for a few hours before baking.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Melissa says
The best!! We went strawberry picking and I thought this would be the perfect recipe. Very time intensive, but my kids enjoyed helping me make it and then of course getting to eat! I did make them and had them sit in the fridge overnight. I only had them sitting at room temp about 30 minutes and they turned out great.
Rebecca says
I might have put too much glaze on them but they were delicious!
Billy says
Love your recipes and want to try these rolls! I noticed there’s no brown sugar/butter spread on these like on your blueberry rolls. What’s the reasoning to use it or not use it? Thanks!
Cambrea Gordon says
Great question! I really wanted the strawberry flavor to shine in these rolls so I left out the butter spread. You can totally add some if you want to though! 🙂
Patrice says
We have a “sisters brunch” every other month for our families to get together. I am telling you that these strawberry cinnamon rolls were a big hit! The flavor was so amazing combined with the soft gooey dough! Mere words can’t even describe what I am trying to say! You just have to try them! You will not be disappointed.
kailyn says
when laid the jam out and tried rolling it the jam was coming out why is that ? it made a huge mess
Cambrea Gordon says
Hi Kailyn, it sounds like the jam wasn't cooked long enough. If it's not super thick it will come out of the dough.