Fluffy Strawberry Cinnamon Rolls Recipe: Soft, Sweet, and Surprisingly Easy.

There’s something about cinnamon rolls that feels like a warm hug on a Sunday morning. But when you add fresh strawberries to the mix, you’re taking that comfort to a whole new level. These fluffy strawberry cinnamon rolls combine the classic charm of yeasted pastry with bright, jammy strawberry filling that cuts through the richness in the best way possible.

I started making these after strawberry season hit and I had more berries than I knew what to do with. Instead of the usual jam or shortcake, I thought—why not work them into cinnamon rolls? The result was better than expected. The strawberries cook down into a sweet-tart filling that pairs perfectly with cinnamon and butter, and the dough itself stays soft and pillowy even the next day. Whether you’re looking for a special breakfast, a weekend baking project, or just want to impress someone, this strawberry cinnamon roll recipe hits all the right notes without being overly complicated.

Ingredients

For the Dough:

1 cup whole milk, warmed to about 110°F
2¼ teaspoons active dry yeast (one standard packet)
¼ cup granulated sugar
4 tablespoons unsalted butter, melted and slightly cooled
1 large egg, room temperature
1 teaspoon vanilla extract
3½ cups all-purpose flour, plus more for dusting
¾ teaspoon salt

For the Strawberry Filling:

2 cups fresh strawberries, hulled and diced small
⅓ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
4 tablespoons unsalted butter, softened
⅓ cup brown sugar, packed
1½ teaspoons ground cinnamon

For the Cream Cheese Glaze:

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

Instructions

Make the Dough:

Start by warming your milk until it’s just slightly warmer than body temperature—too hot and it’ll kill the yeast, too cold and nothing will happen. Pour it into a large mixing bowl, then sprinkle the yeast and a pinch of the sugar over the top. Let it sit for about 5 minutes until it gets foamy. This is your sign that the yeast is alive and ready to work.

Once the yeast blooms, add the rest of the sugar, melted butter, egg, and vanilla. Whisk it all together until smooth. Now add the flour and salt. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for about 6 to 8 minutes until the dough is smooth and elastic. It should feel slightly tacky but not sticky. If it’s too wet, add a tablespoon of flour at a time.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1½ hours, or until it’s doubled in size. This step is crucial for getting that fluffy texture.

Prepare the Strawberry Filling:

While the dough rises, make your strawberry filling. In a small saucepan, combine the diced strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens—about 5 to 7 minutes. You want it jammy but not watery. Remove from heat and let it cool completely. If there’s excess liquid, drain a bit off so your rolls don’t get soggy.

Assemble the Rolls:

Once your dough has doubled, punch it down gently to release the air. Roll it out on a floured surface into a large rectangle, about 12 by 18 inches. Spread the softened butter evenly across the dough, leaving a small border along one long edge.

In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture over the buttered dough. Then spoon the cooled strawberry filling on top, spreading it as evenly as you can. Don’t worry if it’s not perfect—it’ll all taste great in the end.

Starting from the long edge closest to you, roll the dough up tightly into a log. Pinch the seam to seal it. Using a sharp knife or unflavored dental floss, cut the log into 12 even rolls. Place them in a greased 9×13-inch baking pan, leaving a little space between each one. They’ll expand as they rise.

Cover the pan with a towel and let the rolls rise again for about 30 to 45 minutes, until they’re puffy and touching each other.

Bake:

Preheat your oven to 350°F. Once the rolls have risen, bake them for 22 to 28 minutes, until the tops are golden brown and the edges are set. If they’re browning too quickly, tent them loosely with foil halfway through.

Make the Glaze:

While the rolls bake, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar, 2 tablespoons of milk, and vanilla. Mix until the glaze is smooth and pourable. Add more milk if needed to reach your desired consistency.

When the rolls come out of the oven, let them cool for about 10 minutes, then drizzle the cream cheese glaze generously over the top while they’re still warm.

Flavor & Texture Notes

These strawberry cinnamon rolls are soft and tender with a slight chew from the yeast dough. The strawberry filling adds a fruity brightness that balances the sweetness of the brown sugar and cinnamon. You get little pockets of jammy strawberry in every bite, and the cream cheese glaze adds a tangy richness that ties everything together. The texture is fluffy without being dense, and the rolls stay moist thanks to the fruit and butter in the filling. They’re sweet, but not cloyingly so—the lemon juice and strawberries keep things lively.

Tips & Variations

Use Frozen Strawberries: If fresh strawberries aren’t in season, frozen work just fine. Thaw them first and drain off excess liquid before cooking them down.

Try Other Berries: Raspberries or blackberries can be used the same way. Just cook them down with sugar and cornstarch until thickened.

Make It Dairy-Free: Swap the milk for almond or oat milk, use vegan butter, and skip the cream cheese glaze in favor of a simple powdered sugar and lemon juice drizzle.

Add Lemon Zest: A teaspoon of lemon zest in the dough or filling brightens everything up even more.

Reduce Sugar: If your strawberries are very sweet, you can cut back on the granulated sugar in the filling by a tablespoon or two.

Use a Stand Mixer: If you have one, use the dough hook attachment to knead the dough for about 5 minutes on medium speed. Saves your arms and ensures even kneading.

Overnight Option: After cutting the rolls and placing them in the pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then bake as directed.

Storage & Make-Ahead

Store leftover strawberry cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat individual rolls in the microwave for 15 to 20 seconds to bring back that fresh-baked softness.

You can also freeze the baked rolls. Wrap them individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the oven at 300°F for about 10 minutes.

If you want to prep ahead, you can make the dough and filling the night before. Let the dough do its first rise, then punch it down, cover, and refrigerate. The next day, roll it out and continue with assembly.

Serving Suggestions

These rolls are perfect on their own for breakfast or brunch, but here are a few ways to serve them:

Pair with hot coffee or a vanilla latte
Serve alongside scrambled eggs and crispy bacon for a full breakfast spread
Warm them slightly and add a scoop of vanilla ice cream for dessert
Pack them for a picnic or potluck—they travel well and everyone loves them
Dust with extra powdered sugar for a prettier presentation

FAQ

Can I use instant yeast instead of active dry yeast?

Yes. You can skip the blooming step and mix instant yeast directly into the dry ingredients. The rise times will be similar.

Why is my dough not rising?

Check your yeast’s expiration date, and make sure your milk wasn’t too hot. Yeast needs warmth to activate, but temperatures above 120°F will kill it. If your kitchen is cold, try placing the dough in an oven with just the light on.

Can I make these without a stand mixer?

Absolutely. Mixing and kneading by hand works perfectly. It just takes a little more time and elbow grease.

How do I know when the rolls are done baking?

The tops should be golden brown, and the edges should look set. You can also insert a toothpick into the center of a roll—if it comes out clean or with just a few moist crumbs, they’re ready.

Can I make mini rolls instead?

Yes. Cut the log into 18 to 24 smaller pieces and reduce the baking time to about 15 to 20 minutes. Keep an eye on them so they don’t overbake.

Conclusion

Making strawberry cinnamon rolls from scratch might sound like a project, but once you get the hang of it, it’s a recipe you’ll come back to again and again. The dough is forgiving, the filling is simple, and the result is a batch of rolls that taste way better than anything you’d find at a bakery. Whether you’re baking for a crowd or just treating yourself on a lazy Saturday, these fluffy strawberry cinnamon rolls deliver comfort, flavor, and that homemade touch that makes everything better. Give them a try—you won’t regret it.