Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze (Easy, Jammy, Bakery Style)

These strawberry cinnamon rolls are made with strawberry pie filling for an easy, jammy swirl, then finished with a bright lemon cream cheese glaze. They bake up soft and fluffy with sweet strawberry pockets and a cozy cinnamon scent that feels like a bakery morning at home.

If you love classic cinnamon rolls but want something fresher and more fun, this version delivers big flavor without complicated steps. The glaze is tangy, slightly sweet, and turns the whole pan into a brunch centerpiece.

Intro

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Why You’ll Love This Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

Jammy strawberry swirl: Pie filling makes the center sweet, glossy, and easy.
Bright lemon glaze: Cream cheese + lemon keeps every bite balanced, not overly sweet.
Soft and fluffy texture: A quick homemade dough that bakes up tender.
Great for brunch: Pretty, crowd-pleasing, and perfect for weekends.
Make-ahead option: You can prep and refrigerate or freeze before baking.
Simple ingredients: Mostly pantry basics plus one can of filling.

Ingredients for Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

Ingredients for strawberry cinnamon rolls including strawberry pie filling, flour, yeast, butter, lemon, and cream cheese — Everything you need for strawberry cinnamon rolls and lemon cream cheese glaze

Dough

Milk (3/4 cup) – Warmed with butter, then cooled to lukewarm.
Unsalted butter (1/3 cup, softened) – Adds richness and a soft crumb.
All-purpose flour (2 1/4 cups + 1 cup) – The recipe uses 3 1/4 cups total, plus up to 2 tablespoons more if needed.
Instant yeast (2 teaspoons) – Quick rise, easy mixing.
Granulated sugar (1/4 cup) – Light sweetness and browning.
Salt (1/2 teaspoon) – Balances the filling and glaze.
Egg (1 large) – Helps structure and softness.
Water (1/4 cup) – Helps bring the dough together.

Filling

Strawberry pie filling (1 can, 21 ounces) – The easy, jammy swirl.
Ground cinnamon (2 teaspoons) – Classic warm spice.
Granulated sugar (1/2 teaspoon) – Boosts the cinnamon layer.

Strawberry Lemon Cream Cheese Glaze

Cream cheese (4 ounces, softened) – Tangy and smooth.
Salted butter (3 tablespoons, softened) – Adds richness.
Powdered sugar (1 cup) – Sweetens and thickens.
Freeze dried strawberries (2 tablespoons, crushed) – Adds color and berry flavor.
Half and half (3 tablespoons) – Loosens to a creamy glaze.
Lemon juice (2 teaspoons) – Brightens.
Lemon zest (1 tablespoon) – Fresh citrus aroma.

How to Make Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

Four-panel collage showing dough mixing, filling spread, rolls in a pan, and finished glazed strawberry cinnamon rolls — A quick four-panel guide to rolling, baking, and glazing strawberry cinnamon rolls

1. Warm the milk and butter. Heat just until the butter melts, then let the mixture cool to lukewarm so the yeast stays active.
2. Mix the dry base. Whisk flour, instant yeast, sugar, and salt in a large bowl or stand mixer bowl.
3. Add egg and water. Mix until a shaggy dough forms, then slowly add the lukewarm milk mixture.
4. Add remaining flour. Mix in the extra flour until combined, then knead until smooth and elastic. If the dough stays very sticky, knead in 1–2 tablespoons more flour.
5. Roll out. Roll the dough into a rectangle about 9 by 15 inches.
6. Fill and spice. Spread strawberry pie filling over the dough, then sprinkle evenly with cinnamon and a touch of sugar.
7. Roll and slice. Roll into a log and slice into 12 even pieces, wiping the knife between cuts for cleaner spirals.
8. Rise. Place rolls in a 9 by 13 inch pan, cover, and rise in a warm spot for about 30 minutes.
9. Bake. Bake at 375°F until the tops are just golden, about 30 minutes.
10. Glaze. Beat cream cheese, butter, and powdered sugar smooth, then mix in half and half, lemon juice, lemon zest, and crushed freeze dried strawberries.
11. Finish. Let the rolls cool about 10 minutes, then spread the glaze over the warm rolls and serve.

Tips for Perfect Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

Cool the milk mixture: Lukewarm is key—hot liquid can slow or damage yeast.
Wipe the knife between slices: It keeps the strawberry spirals neat and pretty.
Do not overflour: A slightly soft dough bakes up more tender than a stiff dough.
Glaze after a short cool: About 10 minutes keeps the glaze creamy instead of disappearing into the rolls.
Watch the tops: Pull them when lightly golden to keep centers soft.

Variations & Substitutions

Extra strawberry: Add a handful of diced strawberries on top right after glazing.
More citrus: Add a touch more lemon zest to the glaze for a brighter finish.
No freeze dried berries: Skip them or use a tiny spoon of strawberry jam in the glaze for color.
Creamier glaze: Add an extra tablespoon of half and half for a thinner drizzle.
Make it pretty: Finish with a sprinkle of crushed freeze dried strawberries.

Make Ahead & Storage

Refrigerate: Because the glaze contains cream cheese, store leftovers in the fridge up to 5 days.
Reheat: Warm a roll for about 20–30 seconds so it turns soft and gooey again.
Freeze before baking: Freeze the rolls after shaping, before the final rise. Thaw, let rise until puffy, then bake.

What to Serve with Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

Fruit side: Fresh strawberries or a mixed berry bowl.
Brunch plate: Scrambled eggs or a simple veggie scramble.
Coffee pairing: Latte, cappuccino, or a strong black coffee.
Extra glaze: Put a small bowl of glaze on the table for drizzle lovers.
Fresh finish: Add a little extra lemon zest right before serving.

Reader Review: The strawberry swirls are so pretty and the lemon glaze makes them taste bright and not too sweet. Perfect weekend brunch treat.

If you bake these strawberry cinnamon rolls, leave a rating and a comment, and share a photo so others can find them. Are you team extra glaze or extra strawberry swirl?