There’s something magical about the aroma of freshly baked cinnamon rolls wafting through the kitchen, but when you add the sweetness of strawberries to the mix, it becomes a whole new experience. Strawberry cinnamon rolls are the ultimate comfort food—a perfect blend of fruity freshness, warm cinnamon, and gooey glaze that feels like a hug in dessert form.
I first stumbled upon this recipe during a spring family brunch when strawberries were in season and overflowing at our local farmers’ market. I wanted to bring something unique to the table but still grounded in classic flavors everyone loves. These rolls did not disappoint—they were the star of the day, with everyone asking for seconds (and the recipe).
What I love most about these rolls is how versatile they are. Whether you’re making them as a weekend treat, a sweet breakfast indulgence, or a festive dessert for gatherings, they always deliver on flavor and presentation. Plus, there’s something deeply satisfying about making them from scratch—it’s the kind of kitchen project that warms your soul as much as your oven warms your home.
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of cinnamon and strawberries creates a unique twist on a classic cinnamon roll. The fruity tang complements the spice perfectly.
- Homemade Comfort: There’s nothing like the joy of baking your own rolls from scratch. It’s a labor of love, but the results are worth every minute.
- Perfect for Any Occasion: Whether you’re serving these for breakfast, brunch, or dessert, they’re a showstopper that fits every occasion.
- Freezer-Friendly: Make a double batch and freeze extras so you can enjoy these rolls anytime the craving strikes.

Ingredients You’ll Need
For the Dough:
- 1 cup warm milk (around 110°F)
- 2 ¼ teaspoons active dry yeast
- ⅓ cup granulated sugar
- 2 large eggs
- ⅓ cup unsalted butter, softened
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
For the Filling:
- 1 cup chopped fresh strawberries
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, softened
For the Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk (adjust for consistency)
- ½ teaspoon vanilla extract

How to Make Strawberry Cinnamon Rolls
Step-by-Step Instructions
- Activate the Yeast: Start by warming your milk to about 110°F (warm but not hot). In a large mixing bowl, combine the milk, yeast, and a tablespoon of sugar. Let it sit for about 5–10 minutes until it gets frothy—this is the yeast waking up and doing its magic.
- Make the Dough: Add the rest of the sugar, eggs, softened butter, and salt to the bowl. Mix until combined. Slowly add the flour, one cup at a time, mixing as you go. Once the dough comes together, knead it on a floured surface for about 8–10 minutes, until it’s smooth and slightly tacky.
- Let It Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for about 1–1.5 hours in a warm place. It should double in size during this time.
- Prepare the Filling: While the dough rises, chop your strawberries and mix them with sugar and cinnamon. Mash them slightly with a fork to create a juicy mixture. Set aside.
- Roll Out the Dough: Once the dough has risen, punch it down and roll it out into a large rectangle (about 12×18 inches). Spread the softened butter evenly across the dough, then sprinkle the strawberry mixture on top.
- Roll and Slice: Starting at one long edge, roll the dough into a tight log. Use a sharp knife or dental floss (yes, really!) to slice the log into 12 even pieces.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between each one. Cover again and let them rise for another 30–45 minutes.
- Bake: Preheat your oven to 350°F. Bake the rolls for 25–30 minutes, or until they’re golden brown on top and cooked through.
- Make the Glaze: While the rolls are cooling slightly, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm rolls for that irresistible finishing touch.

Helpful Tips
- Fresh vs. Frozen Strawberries: Fresh strawberries work best for this recipe because they have less moisture, which prevents the filling from getting too watery. If you only have frozen strawberries, thaw them completely and drain any excess liquid before using.
- Cutting Clean Slices: To get clean slices of your rolled dough, use unflavored dental floss instead of a knife. Simply slide the floss under the roll, cross the ends over the top, and pull tight to slice through.
- Make Ahead: You can assemble the rolls the night before and refrigerate them overnight. Just bring them to room temperature and let them rise for about 30 minutes before baking.
Details
Prep Time: 20 minutes (plus rising time)
Cook Time: 25–30 minutes
Total Time: About 2.5–3 hours (including rising)
Yield: 12 rolls
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes
- If you like a thicker glaze, use less milk in the glaze recipe, or add more powdered sugar for a creamier texture.
- For an extra pop of flavor, sprinkle a little lemon zest into the glaze. It adds a subtle citrusy brightness that pairs beautifully with the strawberries.
Nutritional Information
Per Roll (estimated):
Calories: 250 | Carbohydrates: 45g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Sugar: 25g
Frequently Asked Questions
Q: Can I freeze the strawberry cinnamon rolls?
A: Yes! You can freeze them either before or after baking. If freezing unbaked rolls, let them thaw and rise before baking. For baked rolls, let them cool completely before wrapping tightly and freezing.
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, but keep in mind that whole wheat flour will make the rolls denser. Consider using half whole wheat and half all-purpose for a better texture.
Q: How do I prevent my rolls from getting soggy?
A: Make sure the strawberries are well-drained and not overly juicy before adding them to the filling.

Related Recipes
If you liked this recipe, you’ll definitely enjoy these other sweet and fruity treats:
- Super Soft Chocolate Espresso Rolls
- Crumbl Pecan Pie Cookies Recipe: A Slice of Comfort in Every Bite
Conclusion
There’s something so rewarding about pulling a tray of freshly baked strawberry cinnamon rolls out of the oven. They’re soft, fluffy, and loaded with sweet, spiced strawberry goodness in every bite. Whether you’re sharing them with loved ones or treating yourself to a well-deserved indulgence, these rolls are guaranteed to bring a smile to your face. So, roll up your sleeves and give this recipe a try—you might just find yourself baking these on repeat!
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Strawberry Cinnamon Rolls
Description
There’s something magical about the aroma of freshly baked cinnamon rolls wafting through the kitchen, but when you add the sweetness of strawberries to the mix, it becomes a whole new experience. Strawberry cinnamon rolls are the ultimate comfort food—a perfect blend of fruity freshness, warm cinnamon, and gooey glaze that feels like a hug in dessert form.
I first stumbled upon this recipe during a spring family brunch when strawberries were in season and overflowing at our local farmers’ market. I wanted to bring something unique to the table but still grounded in classic flavors everyone loves. These rolls did not disappoint—they were the star of the day, with everyone asking for seconds (and the recipe).
What I love most about these rolls is how versatile they are. Whether you’re making them as a weekend treat, a sweet breakfast indulgence, or a festive dessert for gatherings, they always deliver on flavor and presentation. Plus, there’s something deeply satisfying about making them from scratch—it’s the kind of kitchen project that warms your soul as much as your oven warms your home.
Ingredients
For the Dough:
- 1 cup warm milk (around 110°F)
- 2 ¼ teaspoons active dry yeast
- ⅓ cup granulated sugar
- 2 large eggs
- ⅓ cup unsalted butter, softened
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
For the Filling:
- 1 cup chopped fresh strawberries
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, softened
For the Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk (adjust for consistency)
- ½ teaspoon vanilla extract
Instructions
- Activate the Yeast: Start by warming your milk to about 110°F (warm but not hot). In a large mixing bowl, combine the milk, yeast, and a tablespoon of sugar. Let it sit for about 5–10 minutes until it gets frothy—this is the yeast waking up and doing its magic.
- Make the Dough: Add the rest of the sugar, eggs, softened butter, and salt to the bowl. Mix until combined. Slowly add the flour, one cup at a time, mixing as you go. Once the dough comes together, knead it on a floured surface for about 8–10 minutes, until it’s smooth and slightly tacky.
- Let It Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for about 1–1.5 hours in a warm place. It should double in size during this time.
- Prepare the Filling: While the dough rises, chop your strawberries and mix them with sugar and cinnamon. Mash them slightly with a fork to create a juicy mixture. Set aside.
- Roll Out the Dough: Once the dough has risen, punch it down and roll it out into a large rectangle (about 12×18 inches). Spread the softened butter evenly across the dough, then sprinkle the strawberry mixture on top.
- Roll and Slice: Starting at one long edge, roll the dough into a tight log. Use a sharp knife or dental floss (yes, really!) to slice the log into 12 even pieces.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between each one. Cover again and let them rise for another 30–45 minutes.
- Bake: Preheat your oven to 350°F. Bake the rolls for 25–30 minutes, or until they’re golden brown on top and cooked through.
- Make the Glaze: While the rolls are cooling slightly, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm rolls for that irresistible finishing touch.
Notes
- If you like a thicker glaze, use less milk in the glaze recipe, or add more powdered sugar for a creamier texture.
- For an extra pop of flavor, sprinkle a little lemon zest into the glaze. It adds a subtle citrusy brightness that pairs beautifully with the strawberries.