There’s something magical about the aroma of cinnamon rolls baking in the oven—it feels like a warm hug on a weekend morning.
Now, add the sweet, sun-kissed flavor of strawberries, and you’ve got a twist that feels like a celebration of the best of spring and summer.
These Strawberry Cinnamon Rolls are everything you love about the classic treat, with a fruity, jammy surprise in every bite.
This recipe came to life one rainy Saturday when a basket of ripe strawberries sat on my counter begging to be used before they spoiled.
It reminded me of the comfort found in Spicy Pear Cookies, where unexpected flavors come together beautifully. The result? A dough so pillowy, a filling so vibrant, and a glaze so creamy, I couldn’t believe how quickly these became a family favorite.
The strawberry filling strikes a perfect balance between tangy and sweet, while the cinnamon adds a cozy warmth that ties it all together.
Using fresh strawberries makes this recipe indulgent yet light—like a bakery luxury you can make at home.
What I Didn’t Expect About This Recipe?
- The fresh strawberry filling: It’s bursting with natural sweetness, making the rolls taste like sunshine in every bite. Perfect for spring or summer mornings.
- How versatile it is: I’ve swapped in raspberries or even a mix of berries with amazing results. This recipe is a flavor playground!
- The ease of the dough: Even if you’re not a seasoned baker, the steps are simple enough to follow, and the dough comes together beautifully every time.
- How well it freezes: These rolls are great to bake ahead, freeze, and reheat for busy mornings when you want a quick homemade treat.
- The “wow” factor: Whether for a brunch spread or dessert, everyone raves about how unique and delicious they are.
Strawberry Cinnamon Rolls Recipe
Equipment
- Small Saucepan
- Large mixing bowl
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Rolling Pin
- 15×10 inch baking surface
- Knife or dough scraper
- 11×13 inch baking dish
- Damp towel
Ingredients
- 3/4 cup milk
- 1/3 cup margarine or butter; softened
- 3 1/4 cups all-purpose flour
- 2 tsps instant yeast or 1 packet
- 1/4 cup sugar
- 1/2 tsp salt
- 1 egg
- 1/4 cup water
Filling
- 1 cup strawberry jam
- 1/2 teaspoon cinnamon
- 2 cups strawberries sliced
Icing
- 1 cup powdered sugar
- 1/4 tsp cinnamon
- 1-2 tbsp milk
Instructions
- Heat milk in a small saucepan until warm, then mix in butter until melted. Let it cool to lukewarm.
- In a large bowl, combine 2 1/4 cups flour, yeast, sugar, and salt. Mix well.
- Stir in egg and 1/4 cup water. Mix, then add the milk mixture and stir until dough forms.
- Add another cup of flour and stir. When dough forms, turn it onto a floured surface and knead until smooth.
- Place the dough ball back in the bowl, cover with a damp towel, and let rest for 10 minutes.
- Roll dough into a 15×10 inch rectangle. Spread strawberry jam, sprinkle with cinnamon, and top with chopped strawberries.
- Roll up the dough, pinch the seam to seal, and cut into 12 equal rolls.
- Place rolls cut-side up in a greased 11×13 dish, cover, and let rise for 30 minutes. Preheat oven to 375°F.
- Bake for 30 minutes or until golden brown. For the icing, mix powdered sugar, cinnamon, and milk, then drizzle over the rolls.
Nutrition
Tips for the Perfect Strawberry Cinnamon Rolls
- Let the Dough Rest Properly: Don’t rush the resting and rising times. Allowing the dough to rise fully ensures soft, fluffy rolls with a perfect texture.
- Warm, Not Hot Milk: When heating the milk, ensure it’s warm (about 110°F) but not too hot, as overly hot milk can kill the yeast and prevent the dough from rising.
- Use Fresh Strawberries: Opt for ripe, juicy strawberries for the filling to enhance the fruity flavor. If fresh strawberries aren’t available, frozen ones work well—just thaw and drain excess liquid first.
- Prevent Sticky Dough: When kneading the dough, add flour gradually to avoid making it too dense. The dough should be soft and slightly tacky but not sticky.
- Roll Tightly: Roll the dough tightly when creating the spiral to prevent the filling from oozing out during baking.
