Strawberry Cinnamon Rolls – Irresistible & Soft

If you love soft, bakery-style cinnamon rolls but want something extra special, these Strawberry Cinnamon Rolls will completely steal your heart. They’re fluffy, sweet, swirled with juicy strawberry filling, and topped with the dreamiest glaze. Every bite tastes like spring and comfort wrapped into one.

I love making Strawberry Cinnamon Rolls for weekend brunch, Valentine’s Day, or when I simply want to surprise my family with something warm and homemade. They look impressive, but trust me — they’re easier than you think. The dough turns out pillowy soft, and the strawberry swirl adds the perfect fruity twist to classic cinnamon rolls.

Once you try these Strawberry Cinnamon Rolls fresh out of the oven, you’ll never look at plain cinnamon rolls the same way again.

More Recipes

• Banana Bread Cinnamon Rolls
• Cinnamon Rolls Recipe

INGREDIENTS

Here’s everything you need to make the softest, most irresistible Strawberry Cinnamon Rolls. I’ve listed everything in both US and metric measurements to make it super easy for you 💕

For the Dough

• 3 ½ cups all-purpose flour (440 g)
• 1 cup warm whole milk (240 ml), about 110°F (43°C)
• 2 ¼ teaspoons active dry yeast (7 g)
• ¼ cup granulated sugar (50 g)
• 1 large egg (room temperature)
• ¼ cup unsalted butter, melted (60 g)
• ½ teaspoon salt (3 g)

For the Strawberry Filling

• 1 cup finely chopped fresh strawberries (150 g)
• ⅓ cup granulated sugar (65 g)
• 1 tablespoon cornstarch (8 g)
• 1 tablespoon lemon juice (15 ml)
• 2 tablespoons unsalted butter, softened (30 g)
• 1 tablespoon ground cinnamon (8 g)

For the Creamy Glaze

• 1 cup powdered sugar (120 g)
• 2–3 tablespoons milk (30–45 ml)
• ½ teaspoon vanilla extract (2.5 ml)

INSTRUCTIONS

Let’s make these soft, bakery-style Strawberry Cinnamon Rolls step by step. Don’t worry — I’ll guide you through everything 💕

Activate the Yeast

Warm the milk to about 110°F (43°C). It should feel warm, not hot.

Pour it into a large bowl and stir in the sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes foamy. If it doesn’t foam, start again with fresh yeast.

Make the Dough

Add the egg, melted butter, and salt to the yeast mixture. Mix gently.

Gradually add the flour, one cup at a time, mixing until a soft dough forms.

Knead the dough for 8–10 minutes on a lightly floured surface until smooth and elastic. The dough should feel soft but not sticky.

Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.

💡 Tip: If your kitchen is cool, place the bowl in an oven turned off but with the light on.

Prepare the Strawberry Filling

In a small saucepan over medium heat, combine the chopped strawberries, sugar, lemon juice, and cornstarch.

Cook for 5–7 minutes, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely.

In a separate small bowl, mix the softened butter with the cinnamon.

Roll and Fill

Punch down the risen dough and roll it out into a rectangle about 14 x 9 inches (35 x 23 cm).

Spread the cinnamon butter evenly over the dough. Then spread the cooled strawberry mixture on top, leaving a small border around the edges.

Shape the Rolls

Roll the dough tightly from the long side into a log.

Slice into 9–12 even rolls using a sharp knife or unflavored dental floss for clean cuts.

Place the rolls into a greased 9 x 13-inch baking dish (23 x 33 cm). Cover and let them rise again for 30–45 minutes until puffy.

Bake

Preheat your oven to 350°F (175°C).

Bake the Strawberry Cinnamon Rolls for 20–25 minutes until lightly golden on top. Do not overbake — you want them soft and fluffy.

Make the Glaze

Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to reach your desired consistency.

Drizzle the glaze generously over the warm Strawberry Cinnamon Rolls.

TIPS & VARIATIONS

Let’s make your Strawberry Cinnamon Rolls absolutely perfect every single time 💕

Pro Baking Tips

• Use room temperature ingredients. Your egg and butter blend better into the dough and help create soft, fluffy rolls.
• Don’t overheat the milk. If it’s hotter than 115°F (46°C), it can kill the yeast.
• Don’t overbake. Slightly underbaked Strawberry Cinnamon Rolls stay soft and tender. They will continue cooking slightly from residual heat after you remove them from the oven.
• Cool the strawberry filling completely before spreading it. Warm filling makes the dough harder to roll.

Flavor Variations

• Add cream cheese glaze. Replace the basic glaze with 4 oz (115 g) softened cream cheese blended with powdered sugar for a richer topping.
• Use strawberry jam. Short on time? Spread ¾ cup (240 g) thick strawberry jam instead of homemade filling.
• Add white chocolate chips. Sprinkle ½ cup (85 g) inside the rolls before rolling for a sweet twist.
• Make them extra cinnamon-forward. Add an extra ½ teaspoon (2 g) cinnamon to the filling for deeper warmth.

Storage & Make-Ahead

• Store Strawberry Cinnamon Rolls in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days. Reheat in the microwave for 15–20 seconds to bring back that soft texture.
• Make ahead tip: After shaping the rolls, cover and refrigerate overnight. Let them sit at room temperature for 45–60 minutes before baking.

SERVING IDEAS

Now let’s talk about the fun part — serving these gorgeous Strawberry Cinnamon Rolls 🍓💕

Perfect for Brunch

Serve Strawberry Cinnamon Rolls warm with:

• Freshly brewed coffee
• Vanilla latte
• Iced strawberry matcha
• Fresh orange juice

They instantly turn any weekend into a cozy bakery-style brunch at home.

Special Occasion Favorite

These rolls are absolutely beautiful for:

• Valentine’s Day breakfast
• Mother’s Day brunch
• Baby showers
• Spring gatherings
• Easter morning

The pink strawberry swirl makes them look festive without extra decoration.

Make Them Dessert-Worthy

Want to take your Strawberry Cinnamon Rolls to the next level?

• Add a scoop of vanilla ice cream
• Drizzle extra strawberry sauce on top
• Sprinkle freeze-dried strawberry powder for a bold pop of color
• Add fresh sliced strawberries before serving

Cozy Night Treat

Warm one roll for 15–20 seconds in the microwave and enjoy it with a glass of cold milk before bed. It feels comforting and indulgent at the same time.

FAQs

How do I store Strawberry Cinnamon Rolls?

Store Strawberry Cinnamon Rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Warm them in the microwave for 15–20 seconds before serving to make them soft again.

Can I freeze Strawberry Cinnamon Rolls?

Yes! You can freeze baked Strawberry Cinnamon Rolls without the glaze for up to 2 months. Wrap them tightly in plastic wrap and foil. Thaw overnight in the refrigerator, then warm and glaze before serving.

You can also freeze unbaked rolls after shaping. Let them thaw and rise before baking.

Can I use frozen strawberries instead of fresh?

Absolutely. Thaw and drain frozen strawberries well before cooking the filling. Extra liquid can make the filling too runny and harder to spread inside the Strawberry Cinnamon Rolls.

Why didn’t my dough rise?

Your yeast may have expired, or your milk may have been too hot. Always check that the milk stays around 110°F (43°C). If the yeast does not foam during activation, start again with fresh yeast.

Can I make Strawberry Cinnamon Rolls ahead of time?

Yes. Prepare and shape the rolls, then cover and refrigerate overnight. Let them sit at room temperature for 45–60 minutes before baking at 350°F (175°C).

How do I keep the rolls soft?

Avoid overbaking them. Slightly golden tops are perfect. Also, cover them loosely with foil during baking if they brown too quickly.

Recipe

Yield: 9–12 rolls

Strawberry Cinnamon Rolls

Print

Soft, fluffy Strawberry Cinnamon Rolls swirled with sweet strawberry filling and topped with a creamy vanilla glaze. Perfect for brunch, holidays, or a cozy weekend treat.

Prep Time: 20 minutes

Cook Time: 25 minutes

Rise Time:: 1 hour 30 seconds

Total Time: 1 hour 45 minutes 30 seconds

Ingredients

For the Dough

• 3 ½ cups all-purpose flour (440 g)
• 1 cup warm whole milk (240 ml), about 110°F (43°C)
• 2 ¼ teaspoons active dry yeast (7 g)
• ¼ cup granulated sugar (50 g)
• 1 large egg (room temperature)
• ¼ cup unsalted butter, melted (60 g)
• ½ teaspoon salt (3 g)

For the Strawberry Filling

• 1 cup finely chopped fresh strawberries (150 g)
• ⅓ cup granulated sugar (65 g)
• 1 tablespoon cornstarch (8 g)
• 1 tablespoon lemon juice (15 ml)
• 2 tablespoons unsalted butter, softened (30 g)
• 1 tablespoon ground cinnamon (8 g)

For the Glaze

• 1 cup powdered sugar (120 g)
• 2–3 tablespoons milk (30–45 ml)
• ½ teaspoon vanilla extract (2.5 ml)

Instructions

1. Warm milk to 110°F (43°C). Stir in sugar and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
   
2. Add egg, melted butter, and salt. Gradually mix in flour until a soft dough forms. Knead 8–10 minutes until smooth.
   
3. Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
   
4. In a saucepan over medium heat, combine strawberries, sugar, lemon juice, and cornstarch. Cook 5–7 minutes until thickened. Cool completely.
   
5. Roll dough into a 14 x 9-inch rectangle (35 x 23 cm). Spread cinnamon butter, then strawberry filling evenly over the dough.
   
6. Roll tightly into a log and cut into 9–12 rolls. Place in a greased 9 x 13-inch baking dish (23 x 33 cm). Cover and let rise 30–45 minutes.
   
7. Preheat oven to 350°F (175°C). Bake 20–25 minutes until lightly golden. Do not overbake.
   
8. Whisk glaze ingredients until smooth. Drizzle over warm Strawberry Cinnamon Rolls before serving.

Notes

Do not overheat milk or the yeast will not activate.

Cool the filling completely before spreading.

Slightly underbaked rolls stay softer and fluffier.

Nutrition Information:

Yield: 12 Serving Size: 1 roll
Amount Per Serving: Calories: 320

Nutrition information is estimated and may vary based on ingredients used.

I truly hope you fall in love with these soft, fluffy Strawberry Cinnamon Rolls as much as I have. They’re sweet, comforting, and just a little bit special — perfect for when you want something homemade that feels bakery-level without the stress.

Whether you make these Strawberry Cinnamon Rolls for a cozy weekend brunch, a holiday morning, or just because you’re craving something warm and fruity, they always bring smiles to the table. And that strawberry swirl? It makes every bite feel extra indulgent.

Happy baking, friend 🍓✨