There’s something magical about the combination of soft, pillowy cinnamon rolls and bright, tangy strawberry filling. I first made these strawberry and cream cinnamon rolls for a weekend brunch, and they’ve since become one of my favorite sweet treats to serve. They’re a fun twist on a classic cinnamon roll, with a fruity burst that makes each bite taste like springtime — no matter the season. The cream cheese glaze drizzled on top finishes them off perfectly, making these rolls feel indulgent but fresh.
Let me show you why these strawberry and cream cinnamon rolls are worth baking and how you can easily make them from scratch.
Why This Recipe Works
These rolls are soft, gooey, and packed with flavor. Here’s why they’ve become a staple in my kitchen:
- Soft, tender dough: The homemade dough bakes up light and fluffy.
- Sweet and tangy strawberry filling: Fresh berries combined with sugar and a hint of cinnamon.
- Cream cheese glaze: Adds richness and balances the fruity sweetness.
- Perfect for brunch or dessert: They’re showstopping and always impress.
- Make-ahead friendly: Prep them the night before and bake in the morning.
Ingredients You’ll Need
(Makes about 12 rolls | Prep Time: 25 minutes | Rise Time: 1 hour 30 minutes | Bake Time: 25 minutes)
For the Dough:
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
For the Strawberry Filling:
- 1 1/2 cups fresh strawberries, finely chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (to thin, as needed)
How I Make Strawberry and Cream Cinnamon Rolls (Step-by-Step)
1. Make the Dough
In a large mixing bowl, I combine the warm milk and yeast and let it sit for about 5 minutes until foamy. I stir in the sugar, melted butter, and eggs, then slowly add the flour and salt. I knead the dough for about 5 minutes, either by hand or with a stand mixer, until smooth and elastic. I place it in a greased bowl, cover it, and let it rise in a warm place for about an hour or until doubled in size.
2. Prepare the Strawberry Filling
While the dough rises, I combine the chopped strawberries, sugar, cornstarch, and cinnamon in a saucepan over medium heat. I cook it until the mixture thickens and becomes jam-like, then let it cool completely.
3. Roll and Fill
Once the dough has risen, I roll it out on a floured surface into a large rectangle, about 1/4-inch thick. I spread the cooled strawberry filling evenly over the dough, leaving a small border around the edges.
4. Roll and Slice
Starting from the long side, I roll the dough up tightly into a log and slice it into 12 equal pieces. I place the rolls in a greased 9×13-inch baking dish, cover, and let them rise for another 30 minutes.
5. Bake
I preheat the oven to 350°F and bake the rolls for 25–28 minutes, until golden and cooked through.
6. Make the Glaze
While the rolls bake, I beat the cream cheese and butter until smooth. I add the powdered sugar, vanilla, and just enough milk to make it drizzle-able.
7. Glaze and Serve
I pour the glaze over the warm rolls and serve immediately. The strawberry swirls with the tangy cream cheese topping are absolute perfection.
My Favorite Tips for Perfect Strawberry and Cream Cinnamon Rolls
- Use room-temperature ingredients: This helps the dough come together smoothly.
- Cool the filling completely: Warm filling will make the dough soggy.
- Slice gently: Use a serrated knife or unflavored dental floss for clean cuts.
- Don’t overbake: Soft, slightly gooey centers are part of the charm.
- Prep ahead: Assemble the rolls the night before and bake fresh in the morning.
What I Serve with These Rolls
These rolls are perfect on their own but pair wonderfully with:
- Fresh fruit salad for brunch
- Hot coffee or a vanilla latte
- Sparkling mimosas for a celebratory breakfast
- A side of crisp bacon or sausage to balance the sweetness
FAQs (From My Kitchen to Yours)
Q: Can I use frozen strawberries?
A: Yes! Just thaw and drain them well before making the filling.
Q: Can I freeze the unbaked rolls?
A: Absolutely! Freeze them before the second rise, then thaw overnight in the fridge and bake fresh.
Q: Can I make these gluten-free?
A: Yes, use a 1:1 gluten-free flour blend, though the texture may be slightly different.
Q: How long do they stay fresh?
A: They’re best the day they’re made but can be stored in an airtight container for up to 3 days and reheated.
Why These Strawberry and Cream Cinnamon Rolls Deserve a Spot in Your Recipe Collection
These cinnamon rolls are everything I love in a breakfast treat — soft, sweet, fruity, and indulgent without being too heavy. The homemade strawberry filling adds a fresh, tangy twist that makes them feel special and memorable. Whether you’re making them for a holiday brunch, a special morning with family, or simply treating yourself, these rolls will become a recipe you’ll come back to again and again.
I hope you give them a try — they’ve become one of my favorite ways to start the day sweetly and deliciously.
My Favorite Sweet and Tangy Strawberry Cinnamon Rolls Recipe for Special Mornings
Ingredients
- 1 cup warm milk (about 110°F)
- 2 cups granulated sugar
- 3 cups unsalted butter, divided
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- In a large bowl, combine warm milk and 1 cup of sugar. Sprinkle yeast on top and let it sit for about 5 minutes until foamy.
- Add 1/2 cup melted butter, salt, and 2 cups of flour to the yeast mixture. Mix until combined.
- Gradually add more flour, about 1 cup at a time, until a soft dough forms. Knead for 5-7 minutes until smooth.
- Place dough in a lightly greased bowl, cover with a cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- In a separate bowl, mix together the remaining butter, sugar, cinnamon, cornstarch, and chopped strawberries to create the filling.
- Once the dough has risen, roll it out into a rectangle and spread the strawberry filling evenly over the dough.
- Roll the dough tightly into a log and slice into 12 equal rolls. Place rolls in a greased baking dish.
- Cover and let rise again for 30 minutes.
- Preheat the oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
- While rolls are baking, prepare the cream cheese glaze by beating the softened cream cheese with powdered sugar and vanilla extract until smooth. Add milk if necessary for desired consistency.
- Once the rolls are out of the oven, drizzle the cream cheese glaze over the warm rolls and serve.
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