Strawberry Cinnamon Rolls
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These homemade strawberry cinnamon rolls are made with an easy yeast dough made with fresh strawberries and sweet strawberry jam giving them maximum strawberry flavor. I top them with cream cheese icing for the best brunch treat. You can assemble these day before baking too!
Ok it’s probably obvious by now that I love a homemade cinnamon roll. Like my small batch cinnamon rolls, these banana bread cinnamon rolls (that are eggless too!) or my apple cinnamon rolls made with a fresh apple cider glaze. And when it comes to springtime, I just love finding any excuse to bake with fresh strawberries.
Like this strawberry pound cake, or these easy strawberry bars.
So it was only a matter of time my love of strawberries found their way into a cinnamon roll. Ok, ok, I mean there isn’t any cinnamon in these rolls like traditional cinnamon rolls. Instead of the traditional filling I rolled up the dough with fresh strawberry jam I made on the stovetop and fresh strawberries.
And after baking I slather on a cream cheese icing. Because every cinnamon roll needs a cream cheese frosting right? And if you have a little jam leftover, feel free to swirl that into the frosting for even more strawberry flavor!
I’ll give you all the tips, step by step photos, and show you how you can make these ahead of time! Let’s get baking!
Table of contents
Why You Will Love This Recipe
- These sweet rolls are made with fresh strawberries
- Perfect for a weekend breakfast!
- Easy yeast dough made in your stand mixer
- Can be assembled the day before and kept in the fridge
- Topped with quick cream cheese icing
Ingredients Needed
- Milk: I always use whole milk for my cinnamon rolls because it has a higher fat content which will yield a more tender roll, but low-fat milk could also be used.
- Butter
- Instant yeast- I used instant yeast, but you can also use active dry yeast in this recipe in a 1 to 1 exchange. However, the rising times will vary (I put the differences in times in the recipe for you). I always use and recommend Red Star’s yeast particularly their Platinum yeast which has dough enhancers – it’s by far the best yeast and always yields amazing results.
- Granulated sugar
- All-purpose flour I always use all-purpose flour for my cinnamon rolls. I know some recipes call for bread flour to give the dough more structure but I find that all-purpose flour works just fine.
- Salt
- Strawberries- You want fresh strawberries not frozen as they will release too much liquid.
- Strawberry jam – Any quality jam will work. You could even use a homemade strawberry jam (which I used and will include the recipe at the bottom)!
- Heavy Cream
- Cream cheese – Soften the cream cheese to room temperature. Read my tutorial on how to soften cream cheese.
- Vanilla extract
- Powdered Sugar – If you have run out, try making your own homemade powdered sugar.
How to Make Strawberry Cinnamon Rolls
Make the strawberry jam
In a small bowl, whisk together the cornstarch and water until the cornstarch dissolves.
In a saucepan, combine the cornstarch/water mixture, strawberries, sugar, and lemon juice.
Bring to a boil and let simmer over medium heat, for 10 to 15 minutes until strawberries have broken down and the mixture thickens to a jam-like consistency. Stir continuously with a wooden spoon or spatula to make sure the mixture doesn’t burn. I like to mash down the strawberries as they cook with the back of the spoon. If the mixture is drying our sticking to the bottom of the pan, lower the heat. You can always add an additional tablespoon of water if need be.
Once thickened, remove from the heat to let cool.Can be made up to 3 days in advance. Store in the fridge and bring back to room temperature before using.
Make the cinnamon rolls
Proof yeast. In your stand mixer, or large bowl, stir together the warmed milk, yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until the yeast mixture becomes foamy and bubbly.
Make dough. In a bowl of your stand mixer with a paddle attachment, add in the rest of the sugar, flour, salt, eggs, butter, and vanilla and stir to combine until a shaggy dough comes together.
Knead the dough. Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed.
If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand. Dough will be sticky at first, and get less sticky as you knead, so I add extra flour a tablespoon at a time if needed. The dough should still be slightly sticky to the touch but feel smooth and elastic. Do not use more than 5 cups of flour and not over knead or your cinnamon rolls will become out dense and chewy!
Let the dough rise. Lightly grease a large bowl, and place dough into the bowl, turning once to coat. Cover the bowl and allow to rise until doubled in size, about 1 to 1 1/2 hours. If you’re using active dry yeast, the rise time will take longer.
Roll out the dough. Turn the dough out onto a lightly floured surface, and roll out the dough into a 18×12 inches rectangle.
Spread filling. Spread the jam over the dough into an even layer, leaving about a ½-inch border at the top long edge. Sprinkle on the diced strawberries.
Cut rolls. Starting on the long edge with filling, roll up the dough tightly into a log. Pinch the dough to seal. Using a serrated knife cut the log into 12 equal rolls. You can also cut the rolls using a piece of thread or unflavored dental floss,nwhich I find gives the cleanest cuts. I place a long piece of thread underneath the dough, bring up the thread on each side, criss cross it, and then pull the thread through the dough so it cuts right through leaving the spiral intact.
Let rolls rise. Grease a 9”x13” baking dish with butter or non-stick cooking spray. Place rolls into pan spiral side up. Cover the baking dish and let rise in a warm, draft free place for 45 minutes until the rolls are slightly puffy, and nearly doubled in size. If you used active dry yeast, the second rise time will be near 75 minutes.
Bake rolls. Near the end of the second rise time, position a rack in the center of your oven and preheat the oven to 350°F/177°C. Pour the slightly warmed heavy cream over the rolls right before baking. Bake rolls in the preheated oven for 30-35 minutes until golden brown. Let cool in the pan for about 20 minutes, then spread the frosting on. I like to spread on the frosting on when they are still slightly warm so it melts into the rolls a bit.
Make icing:
In the bowl of the stand mixer fitted with the paddle attachment, mix together the powdered sugar, cream cheese, heavy cream, and vanilla extract until it all comes together.
Spread about half of the the icing on the warm rolls once while warm, then again once cooled.
Like my strawberry cream cheese frosting, you could add some freeze-dried strawberries to the icing, or stir in more jam! If you have any leftover jam, you can stir 1-2 Tablespoons into the icing.
Recipe Tips
- Warm Whole Milk- I always use whole milk for my cinnamon rolls. I haven’t tested these with non-dairy milk. You want your milk to be lukewarm, not cold straight from the fridge, so it can begin to activate the yeast. Cold milk will slow down the rising time. I aim to warm my milk somewhere between 105-110°F.
- Butter– I always bake with unsalted butter vs. salted butter because it’s fresher and I can control the salt amount. If you do you want to use salted butter than you will you want to reduce the salt in the dough by 1/4 teaspoon
- Cream Cheese- I used cream cheese in the frosting that gets spread on top after they bake. I recommend full-fat cream cheese, but low-fat would also work. I do not recommend fat-free or the whipped tub varieties.
- Before Baking: After the first rise, roll, fill and cut the rolls. Place in a freezer-safe pan, cover well and then freeze for up to 3 months. When ready to bake, let them thaw overnight in the fridge, then bring them out about an hour before baking them to bring them to room temperature and allow to rise. Then bake as normal.
- After Baking: Once they are baked, let them cool to room temperature before freezing. You can freeze the whole pan if you choose or individual cinnamon rolls. For individual rolls, place in a freezer safe container or bag and wrap well and freeze for 3 months. When ready to eat, you can defrost overnight in the fridge, or at room temperature quickly and warm in your microwave for 10-15 seconds, or in a 350oF preheated oven for 10-15 minutes.
- Use Parchment Paper: Consider lining the baking dish with parchment paper for easy removal and cleaning.
- Even Rolling: Roll the dough into a precise 15 by 5-inch rectangle for consistent and well-proportioned cinnamon rolls.
- Measure Correctly: You may want to use a kitchen scale like this one to make sure everything is measured correctly.
Recipe Variations
- Add Chocolate: For chocolate lovers, incorporate chocolate chips into the filling or drizzle a little bit of melted chocolate or ganache over the rolls before serving, transforming them into a chocolate strawberry sweet roll.
- Try my easy cinnamon roll icing if you’re short on time!
- Use a store-bought strawberry jam. You could save on time and use a quality store-bought strawberry jam.
Make Ahead And Storage Instructions
After the first rise, roll out the dough, add the filling, roll up, and cut the rolls. Place them in the baking pan, cover with plastic wrap, and refrigerate overnight. Then bring them to room temperature the next morning and let go through the second rise until puffy.
You can also par-bake these once assembled and then freeze. Bake them for 10 minutes then let cool and freeze. Then when ready to bake store in the fridge for a few hours. Then finish baking!
Due to the cream cheese icing, it’s recommended to store the rolls in the fridge in an airtight container to maintain freshness and prevent the icing from softening too much. You can store the rolls in the fridge for up to 5 days. Beyond this period, the texture and flavor may be affected.
You can freeze them after baking for up to 3 months. Wrap well. Then thaw at room temperature quickly or overnight in the fridge.
Recipe FAQs
Whole wheat flour can inhibit the dough from rising properly. If you want to try using wheat flour I recommend replacing only half of the regular flour.
Yes, you can substitute active dry yeast in a 1 to 1 exchange. Keep in mind that the rising times may vary, and you may need to extend them.
Add additional flour a little at a time if needed if you find you are dealng with a super sticky dough. The dough should be slightly sticky but feel smooth and elastic.
If it’s winter, or your kitchen is always cold try placing in your oven with just the oven light on. Or place it up high, like on top of your fridge.
More Recipes to Try
If you’re craving more strawberry then be sure to try my strawberry cheesecake recipe made with a homemade strawberry topping! And don’t forget to try my Strawberry Swirl Cheesecake.
And if you’re craving cookies then be sure to try my strawberry cheesecake cookies!
Strawberry Cinnamon Rolls
Ingredients
Strawberry Jam:
- 2 teaspoons corn starch
- 1 Tablespoon cold water
- 1 cup (150 g) chopped strawberries
- 3 Tablespoons (36 g) granulated sugar
- 2 teaspoons lemon juice
Dough:
- 1 cup (240 ml) whole milk
- ½ cup (100 g) granulated sugar divided
- 2 ¼ teaspoons instant yeast
- 4 ½ cups (540 g) all purpose flour spooned and leveled
- 1 teaspoon fine sea salt
- 6 tablespoons (85 g) unsalted butter, softened
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Filling
- ½ cup strawberry jam
- 1 cup fresh strawberries chopped
For the icing
- 1 cup (113 g) powdered sugar
- 2 tablespoons cream cheese softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Optional: 1-2 Tablespoons strawberry jam
Instructions
Make the strawberry jam:
- In a small bowl, whisk together the cornstarch and water until the cornstarch dissolves. 2 teaspoons corn starch 1 Tablespoon cold water
- In a saucepan, combine the cornstarch/water mixture, strawberries, sugar, and lemon juice. 1 cup (150 g) chopped strawberries 3 Tablespoons (36 g) granulated sugar 2 teaspoons lemon juice
- Bring to a boil and let simmer over medium heat, for 10 to 15 minutes until strawberries have broken down and the mixture thickens to a jam-like consistency. Stir continuously with a wooden spoon or spatula to make sure the mixture doesn’t burn. I like to mash down the strawberries as they cook with the back of the spoon. If the mixture is drying our sticking to the bottom of the pan, lower the heat. You can always add an additional tablespoon of water if need be.
- Once thickened, remove from the heat to let cool.Can be made up to 3 days in advance. Store in the fridge and bring back to room temperature before using.
Make the cinnamon rolls
- Proof yeast. In your stand mixer, or large bowl, stir together the warmed milk, yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until the yeast mixture becomes foamy and bubbly. 1 cup (240 ml) whole milk 2 ¼ teaspoons instant yeast
- Make dough. In a bowl of your stand mixer with a paddle attachment, add in the rest of the sugar, flour, salt, eggs, butter, and vanilla and stir to combine until a shaggy dough comes together. ½ cup (100 g) granulated sugar 4 ½ cups (540 g) all purpose flour 1 teaspoon fine sea salt 6 tablespoons (85 g) unsalted butter, 2 large eggs 2 teaspoons vanilla extract
- Knead the dough. Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand. Dough will be sticky at first, and get less sticky as you knead, so I add extra flour a tablespoon at a time if needed. The dough should still be slightly sticky to the touch but feel smooth and elastic. Do not use more than 5 cups of flour and not over knead or your cinnamon rolls will become out dense and chewy!
- Let the dough rise. Lightly grease a large bowl, and place dough into the bowl, turning once to coat. Cover the bowl and allow to rise until doubled in size, about 1 to 1 1/2 hours. If you're using active dry yeast, the rise time will take longer.
- Roll out the dough. Turn the dough out onto a lightly floured surface, and roll out the dough into a 18×12 inches rectangle.
- Spread filling. Spread the jam over the dough into an even layer, leaving about a ½-inch border at the top long edge. Sprinkle on the diced strawberries. ½ cup strawberry jam 1 cup fresh strawberries
- Cut rolls. Starting on the long edge with filling, roll up the dough tightly into a log. Pinch the dough to seal. Using a serrated knife cut the log into 12 equal rolls. You can also cut the rolls using a piece of thread or unflavored dental floss,which I find gives the cleanest cuts. I place a long piece of thread underneath the dough, bring up the thread on each side, criss cross it, and then pull the thread through the dough so it cuts right through leaving the spiral intact.
- Let rolls rise. Grease a 9”x13” baking dish with butter or non-stick cooking spray. Place rolls into pan spiral side up. Cover the baking dish and let rise in a warm, draft free place for 45 minutes until the rolls are slightly puffy, and nearly doubled in size. If you used active dry yeast, the second rise time will be near 75 minutes.
- Bake rolls. Near the end of the second rise time, position a rack in the center of your oven and preheat the oven to 350°F/177°C. Bake rolls in the preheated oven for 30-35 minutes until golden brown. Let cool in the pan for about 20 minutes before icing.
Make icing:
- In the bowl of the stand mixer fitted with the paddle attachment, mix together the powdered sugar, cream cheese, heavy cream, and vanilla extract until it all comes together. Stir in jam if using. 1 cup (113 g) powdered sugar 2 tablespoons cream cheese 2 tablespoons heavy cream 1 teaspoon vanilla extract Optional: 1-2 Tablespoons strawberry jam
- Spread about half of the the icing on the warm rolls once while warm, then again once cooled.
Notes
- After the first rise, roll out the dough, add the filling, roll up, and cut the rolls. Place them in the baking pan, cover with plastic wrap, and refrigerate overnight. Then bring them to room temperature the next morning and let go through the second rise until puffy. Due to the cream cheese icing, it’s recommended to store the rolls in the fridge in an airtight container to maintain freshness and prevent the icing from softening too much. You can store the rolls in the fridge for up to 5 days. Beyond this period, the texture and flavor may be affected. You can freeze them before or after baking for up to 3 months.
