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 perfectly sweet, super gooey, and stay soft for days! They are filled with fresh strawberry jam and finished with tangy strawberry cream cheese icing.
If you need more homemade cinnamon rolls, my cookies and cream and coffee rolls use the same delicious base recipe!
why you'll love these strawberry rolls
- Strawberry flavor: They are packed with fresh berries and no artificial flavors!
- Tangy cream cheese icing: Even though they are not traditional cinnamon rolls, they still have a delicious strawberry cream cheese glaze 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!
ingredient notes & substitutions
Find the full ingredient measurements and instructions in the recipe card below!
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 have not tested them with any other kind of milk which is why I don't recommend substituting it.
All-purpose flour: For best results, use all-purpose flour. You can also use bread flour if you don't have any on hand.
STEP ONE: Make the strawberry filling. In a small saucepan, combine the strawberries, lemon juice, and brown sugar. When it has started to thicken, stir in the water and cornstarch slurry.
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 icing. 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 & 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!
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 breakfast recipes to try
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!
Strawberry Cinnamon Rolls
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
- Tangzhong from recipe above
- 4 tablespoon unsalted butter softened
For the Glaze
- 1 ounce cream cheese room temperature
- 4 tablespoon unsalted butter melted
- 1 cup powdered sugar
- 1-2 tablespoon reserved strawberry filling
- 1 tablespoon whole milk
- 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.
- 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, 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
- 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, whisk together the powdered sugar, melted butter, softened cream cheese, milk and reserved strawberry jam until smooth. 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
- 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.
We can't stop eating (and making) them! Turned out amazing with our local strawberries!
I’ve made these continuously in the past 4 days and I can say that everyone I’ve made them for thinks they are unreal! Even used the same recipe base with different fillings and they’re just unreal! 🙌❤️
Cambrea Gordon says
That is so great to hear!! Thanks so much for the kind review!
They turned out so good! We loved the strawberry flavor and were so soft and gooey. I felt like I was eating just the middle the whole time!!
Cambrea Gordon says
That is amazing to hear, thanks so much for the kind review Bethany!