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Strawberry Cinnamon Rolls

These Strawberry Cinnamon Rolls are all the best things about a traditional cinnamon roll but with sweet juicy strawberries added in! Top them off with classic cream cheese frosting for the ultimate treat.

Strawberry cinnamon rolls in a 9x13 baking dish topped with frosting and a spoon.

Cinnamon rolls are truly something special. With their swirls of dough and cinnamon sugar and a topping of sweet and tangy cream cheese frosting. Add diced strawberries and you have something deliciously familiar but unexpected at the same time!

Looking for more yummy baked goods? Try this Cinnamon Streusel Coffee Cake. Or these Banana Walnut Muffins with Honey Butter. For breakfast, you’ll love these Baked Blueberry Donuts with Vanilla Glaze!

Ingredients

Ingredients for strawberry cinnamon rolls.

Step-By-Step Instructions

Note: The recipe card below contains a full list of ingredients, their amounts, and instructions.

Step 1:

Frothy yeast in milk in a metal bowl.

Warm the milk to between 100 and 110 degrees F in 20-second increments in the microwave or on the stove over medium-low heat.

Pour the warmed milk, yeast, and 1 teaspoon of the sugar into the bowl of a stand mixer. Allow it to sit for 5 minutes or until the yeast becomes frothy.

Meanwhile, lightly oil a large bowl. Set aside.

Step 2:

Dough in a stand mixer bowl.

To the yeast mixture, add flour, the rest of the sugar, salt, melted butter, and an egg. Using the dough hook attachment, knead the dough on low speed for 5 minutes or until the dough becomes smooth.

Step 3:

Risen dough in a glass bowl.

Then, transfer the dough to the oiled bowl and cover it. Let the dough rise in a warm area for 1 to 1.5 hours or until doubled in size.

Step 4:

Lightly butter a 9×13 baking dish. Set aside.

Lightly floured dough ball and then rolled out into a rough rectangle.

Press the dough down and then dump it onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough out into a roughly 12×17-inch rectangle.

Step 5:

Rolled out dough brushed with butter and a pastry brush on the side.

Using a pastry brush, spatula, or your hands, spread softened butter over the entire surface of the dough.

Step 6:

Dough rectangle covered with a cinnamon brown sugar mixture.

Mix together the brown sugar and cinnamon. Sprinkle it over the buttered dough. Using your hands, gently press the sugar mixture into the butter.

Step 7:

Dough rectangle topped with cinnamon sugar and diced strawberries.

Spread the diced strawberries over the sugar and gently press them down to help keep them in place.

Step 8:

Working from the short side, tightly roll the dough down the length of the long side.

Once the dough has been rolled into a log, gently press the log to create a smoother more even shape.

Step 9:

Strawberry cinnamon roll log cut into slices next to a serrated knife.

Using a sharp serrated knife, cut about 1 inch off each end to create smooth even ends.

Then, cut the log into 12 slices. Each one should be about 3/4 inch thick.

Helpful Hint

Use a sharp serrated knife to mark the center of the log by creating a dent. Then, mark the center of each half. Finally, divide each half into three even pieces. Now, slice through the log at each mark. This will result in 12 even cinnamon roll pieces.

Step 10:

Place the cinnamon rolls into the prepared baking dish leaving a bit of space between each one.

Cover and place them somewhere warm to rise for another hour.

Strawberry cinnamon rolls in a 9x13 baking dish before rising and then after.

Note: As the rolls rise, the strawberries will release their juices into the bottom of the baking dish. Then, as the rolls bake, the dough will absorb the juices adding more flavor to the cinnamon rolls. The rolls will not be soggy from this.

Step 11:

Preheat the oven to 350 degrees F.

Bake the cinnamon rolls for 25 to 30 minutes or until the tops are lightly browned.

Strawberry cinnamon rolls baked but not frosted.

Step 12:

While the rolls are baking, cream together softened butter and cream cheese with a hand mixer on medium speed. Add powdered sugar and vanilla extract and cream until well combined.

Cream cheese frosting in a bowl with electric beaters.

Step 13:

Using a spatula or the back of a spoon, spread the frosting over the warm cinnamon rolls. Serve immediately.

Strawberry cinnamon roll on a plate with a fork and a fresh strawberry.

Tips & Tricks

  • Allow the dough to fully rise each time before moving on to get the fullest, fluffiest, most flavorful cinnamon rolls. This will take up to 1.5 hours the first time and up to 1 hour the second time.
  • Be sure to roll the dough tightly. This will result in rolls with nice swirls that won’t fall apart.

Substitutions & Variations

  • Switch up the strawberries with other fruit like blueberries, blackberries, and raspberries. You could also use diced apples or peaches.
  • If you don’t like cream cheese, you can use an equal amount of butter for a buttercream frosting.

Storage & Reheating

Storage

Keep the cinnamon rolls in an airtight container. They can be kept at room temperature for 1 to 2 days but they should be refrigerated if you’re keeping them for longer, up to 5 days.

Reheating

If you would like to reheat the rolls, place them on a microwave-safe plate and heat at 50% power for 20 seconds. Repeat until warmed.

Freezing

Cinnamon rolls can be frozen both before and after baking.

To freeze before baking:

Place the rolls in a freezer-safe container, cover them with foil, and freeze before rising. They can be frozen for up to 3 months.

When you want to make them, allow the rolls to thaw at room temperature and then continue with the instructions for rising and baking.

To freeze after baking:

Cover the entire baking dish with foil or place individual rolls on a baking sheet and flash freeze for 2 hours before transferring them to a freezer-safe container or bag. Freeze for up to 3 months. Allow them to thaw at room temperature and then reheat in the microwave at 50% in 20-second increments.

Strawberry cinnamon rolls in a baking dish with 2 missing and a spoon in the empty space.

Recipe FAQ’s

Can I make these the day before baking?

Sure. Follow the recipe up to the point of making the rolls and transferring them to a prepared baking dish. Then, cover and refrigerate the rolls overnight. The next day, allow the rolls to come to room temperature and then rise until doubled in size. This may take up to 2 hours depending on the temperature in your home. Finally, bake, frost, and enjoy!

Why did the centers of my rolls pop up?

This typically is caused by the rolls being too close together in a pan. To fix it, simply press the centers back down with the back of a spoon.

Should I pour heavy cream over the rolls just before baking?

Pouring heavy cream over cinnamon rolls right before baking is a very popular technique for getting soft pillowy rolls. These rolls are soft and pillowy without the cream but you can certainly do that if you’d like. However, because the strawberries release their juices, you’ll only need about 1/2 cup of heavy cream and they will mix to make a strawberry-flavored mixture.

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Strawberry cinnamon roll on a plate with a fork and fresh strawberry.

Strawberry Cinnamon Rolls

All the best things about a traditional cinnamon roll but with sweet juicy strawberries added in! Top them off with classic cream cheese frosting for the ultimate treat.
5 from 2 votes
Print Pin Rate Save Recipe
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes
Servings: 12 rolls
Author: Alicia S.

Equipment

  • Stand Mixer
  • Rolling Pin
  • Serrated Knife
  • Hand Mixer

Ingredients

Dough

  • 1 cup whole milk
  • 2 1/4 teaspoons active dry yeast or 1 packet
  • 3 1/4 cups all-purpose flour plus more
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup unsalted butter melted
  • 1 large egg

Filling

  • 1/4 cup unsalted butter softened to room temp
  • 3/4 cup brown sugar packed
  • 1 tablespoon cinnamon
  • 2 cups strawberries diced

Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Make The Dough

  • Heat the milk in the microwave or on the stove over medium-low heat until warmed to 100 to 110 degrees F. Meanwhile, lightly oil a large bowl and set it aside.
  • Add the milk, yeast, and 1 teaspoon of the granulated sugar to the bowl of a stand mixer fitted with a dough hook. Allow the mixture to sit for 5 minutes or until the top becomes frothy.
  • Add the flour, the rest of the sugar, salt, melted butter, and egg. Mix on low speed for 5 to 7 minutes or until the dough becomes smooth. The dough should be a bit sticky but if it is too wet add a tablespoon of flour at a time as needed.
  • Transfer the dough to the oiled bowl. Cover and place the dough somewhere warm to rise for 1 to 1.5 hours or until doubled in size.

Make The Rolls

  • Once the dough has risen, press it down and then dump it onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough out into a rough 12×17-inch rectangle.
  • Lightly butter a 9×13 baking dish and set it aside.
  • With a pastry brush, spatula, or your hands, spread the softened butter over the top of the rolled-out dough.
  • Mix the cinnamon and brown sugar together and then sprinkle it over the buttered dough. Gently press it down to help it stick to the butter.
  • Spread the diced strawberries over the top and again gently press to secure the berries.
  • Working from the short end, tightly roll the dough down the length of the long side to create a log. Using a sharp serrated knife, cut about 1/2 inch off each end of the log. Then, cut the log into 12 equal pieces.
  • Transfer the rolls to the prepared baking dish. Cover and allow them to rise for another 45 minutes to 1 hour or until doubled in size.
    Note: As the rolls rise, the strawberries will release their juices into the bottom of the baking dish. Then, as the rolls bake, the dough will absorb the juices adding more flavor to the cinnamon rolls. The rolls will not be soggy from this.

Bake And Frost The Rolls

  • Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes or until lightly browned on top.
  • Meanwhile, using a hand mixer on medium speed, cream together the butter and cream cheese. Then, add the powdered sugar and vanilla, and cream until well combined.
  • If the centers popped up a bit, you can press them down with the back of a spoon. Spread the frosting over the rolls while they are still warm. Serve warm.

Notes

Storage:
Store in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 5 days.
Reheat in the microwave in 20-second increments at 50% power until warmed through.
 
Can I make these the day before baking?
Sure. Follow the recipe up to the point of making the rolls and transferring them to a prepared baking dish. Then, cover and refrigerate the rolls overnight. The next day, allow the rolls to come to room temperature and then rise until doubled in size. This may take up to 2 hours depending on the temperature in your home. Finally, bake, frost, and enjoy!

Nutrition

Serving: 1roll | Calories: 378kcal | Carbohydrates: 58g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 244mg | Potassium: 152mg | Fiber: 2g | Sugar: 30g | Vitamin A: 482IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg
Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen!
5 from 2 votes (2 ratings without comment)

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2 Comments

    1. There may be a way but vegan food isn’t my specialty. I’m not sure how to advise you especially for the egg in the dough.