Before we dive in—thank you for being here. Truly. Sharing these recipes and stories is one of my greatest joys, and knowing you’re here baking alongside me (or maybe just browsing for now!) means more than you know. Now, Strawberry Cinnamon Rolls.
Today’s recipe? A soft, gooey, gloriously pink dream. These Strawberry Cinnamon Rolls are pillowy swirls of homemade dough layered with a sweet strawberry filling and topped with a luscious strawberry glaze that’s just the right kind of sticky. This isn’t just breakfast—it’s a celebration.
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Why You’ll Fall in Love with These Strawberry Cinnamon Rolls
This recipe takes everything you love about classic cinnamon rolls—the soft dough, the buttery center, the warm, comforting aroma—and layers it with a vibrant, slightly tart strawberry twist.
They’re sweet without being cloying. The strawberry glaze is glossy and naturally pink (thank you, real berries!). And the taste? Think cinnamon toast meets strawberry jam meets bakery-level indulgence. They’re soft, fruity, buttery, and just the right amount of sticky.
I promised you versatile, and here’s proof! These rolls are just as at home on a Sunday brunch table as they are in a Valentine’s Day spread, baby shower, or quiet morning with a big mug of coffee.
Why These Rolls Are a Must-Bake
They look like something from a fancy bakery—but they’re totally doable at home
Real strawberries bring bright, fresh flavor (no artificial pink here!)
Make-ahead friendly—perfect for overnight rising
The glaze alone is enough to make you lick the spoon… and the pan
Ingredients You’ll Need For Strawberry Cinnamon Rolls
For the Dough:
3 ½ cups all-purpose flour
¼ cup granulated sugar
2 ¼ tsp (1 packet) active dry yeast
¾ cup whole milk (warm)
¼ cup unsalted butter (melted)
1 egg
½ tsp salt
For the Filling:
½ cup strawberry jam (preferably homemade or high-quality store-bought)
¼ cup brown sugar
1 tbsp ground cinnamon
For the Strawberry Glaze:
1 cup powdered sugar
2–3 tbsp strawberry puree (fresh or thawed frozen strawberries, blended)
1–2 tsp milk (as needed for consistency)
½ tsp vanilla extract
Tools You’ll Need
Stand mixer or large mixing bowl
Rolling pin
Sharp knife or unflavored dental floss (trust me!)
9×13 inch baking dish
Saucepan or microwave-safe bowl for glaze
Ingredient Swaps & Additions
No fresh strawberries? Use frozen—but make sure to thaw and strain them before pureeing for the glaze.
Want extra berry punch? Add chopped fresh strawberries inside the filling before rolling.
Gluten-free? Try swapping the all-purpose flour for a 1:1 gluten-free baking flour mix.
Vegan option? Use dairy-free butter and milk, and substitute a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
How to Make Strawberry Cinnamon Rolls (Step-by-Step)
Step 1: Make the Dough
Warm the milk and mix with sugar and yeast. Let it sit until foamy, about 5 minutes. Add melted butter, egg, and salt. Gradually mix in flour until dough forms. Knead until smooth and elastic, about 6–8 minutes. Let rise in a greased bowl for 1 hour, or until doubled in size.
Step 2: Roll & Fill
Punch down the dough and roll out on a floured surface into a large rectangle (about 16×12 inches). Spread jam over the dough, sprinkle with brown sugar and cinnamon.
Step 3: Roll & Slice
Roll tightly from the long side. Cut into 12 even pieces using a sharp knife or dental floss. Place in a greased baking dish. Cover and let rise again for 30–40 minutes.
Step 4: Bake
Bake at 350°F (175°C) for 20–25 minutes, until golden and puffed. Let cool slightly before glazing.
Step 5: Glaze
Whisk together powdered sugar, strawberry puree, milk, and vanilla until smooth and pourable. Drizzle generously over warm rolls.
What to Serve with Strawberry Cinnamon Rolls
A big mug of coffee or tea (because nothing pairs better)
Fresh fruit for a balanced brunch
A dollop of whipped cream if you’re going full-on dessert mode
Mimosas for weekend flair
Tips for Perfect Rolls
Don’t skip the second rise—it makes them extra fluffy!
If your strawberry jam is very runny, chill it slightly so it spreads more easily.
Want to prep ahead? Assemble the rolls and refrigerate overnight. Bake fresh in the morning.
Use a serrated knife or dental floss to slice clean, uniform rolls.
Storage Instructions
Store rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and gently reheat before serving.
They also freeze beautifully! Wrap individually and store in freezer bags. Reheat in the microwave for 30–60 seconds or in a warm oven.
Frequently Asked Questions
Can I use store-bought dough?
Yes! If you’re short on time, you can use pre-made dough, but nothing beats homemade for that soft, fluffy texture.
Can I make these dairy-free?
Absolutely. Swap in plant-based butter and milk, and use a dairy-free glaze.
What’s the best strawberry jam to use?
I recommend a slightly chunky, real-fruit jam for the best flavor and texture. If it’s too runny, reduce it slightly on the stovetop before spreading.
In Conclusion
These Strawberry Cinnamon Rolls are anything but boring. They’re soft, bursting with fresh strawberry flavor, and topped with the prettiest pink glaze you’ve ever seen. Whether it’s for a celebration or a lazy morning, this recipe is a keeper.
Craving more fruit-filled baking? Try my Peach Cobbler Muffins, Peach & Cream Cheese Danish, or the ever-loved Peach Upside-Down Cake!
Let’s Connect
Did you make these rolls? I’d love to hear how they turned out! Leave a review below and tag your photos on Pinterest—seeing your bakes truly makes my day.
Nutritional Information (Per Roll – Approximate)
Calories: 290
Carbohydrates: 45g
Protein: 4g
Fat: 9g
Sugar: 20g
Fiber: 1g
Warm dough, sweet strawberries, and that creamy glaze—what’s not to love?
Strawberry Cinnamon Rolls
Description
These soft and fluffy Strawberry Cinnamon Rolls are swirled with sweet strawberry jam and cinnamon, then finished with a gorgeous pink strawberry glaze. They’re perfect for brunch, breakfast, or any occasion that calls for a little homemade love and color!
Ingredients
- Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup whole milk (warm)
- ¼ cup unsalted butter (melted)
- 1 large egg
- ½ tsp salt
- Filling:
- ½ cup strawberry jam
- ¼ cup brown sugar
- 1 tbsp ground cinnamon
- Strawberry Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp strawberry puree (fresh or thawed frozen strawberries, blended)
- 1 –2 tsp milk (as needed for consistency)
- ½ tsp vanilla extract
Instructions
- Activate Yeast: In a bowl, combine warm milk and sugar, then stir in yeast. Let sit 5–10 minutes until foamy.
- Make Dough: Add melted butter, egg, and salt. Gradually mix in flour until dough forms. Knead for 6–8 minutes until smooth.
- First Rise: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll & Fill: On a floured surface, roll dough into a 16×12 inch rectangle. Spread jam evenly, then sprinkle with brown sugar and cinnamon.
- Shape Rolls: Roll tightly from the long edge. Cut into 12 even rolls using dental floss or a sharp knife.
- Second Rise: Place in a greased 9×13 inch pan. Cover and let rise for 30–40 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden and cooked through.
- Make Glaze: Whisk together powdered sugar, strawberry puree, milk, and vanilla until smooth.
- Glaze & Serve: Drizzle glaze over warm rolls and enjoy!
Notes
Use high-quality or homemade strawberry jam for best flavor.
Add chopped fresh strawberries inside the rolls for extra fruity bursts.
Can be prepped the night before and refrigerated; bake fresh in the morning.
Store at room temp for 2 days, refrigerated for up to 5, or freeze for longer storage.
For a dairy-free version, use plant-based butter and milk.
