Strawberry Cinnamon Rolls (Fresh Strawberry Swirl, Soft and Fluffy)

by
Strawberry cinnamon rolls topped with pink strawberry icing in a baking dish

These strawberry cinnamon rolls are made with a quick homemade strawberry filling that tastes bright, fresh, and jammy in the best way. You still get that cozy cinnamon roll feel, but with a fruity twist that makes the pan look gorgeous and taste like spring brunch.

The filling cooks down into a thick strawberry swirl, and the icing can be plain cream cheese or lightly tinted with strawberry for a pretty pink finish. If you want rolls that feel bakery-worthy but still doable at home, this is the one.

Intro

Table of Contents show

The filling cooks down into a thick strawberry swirl, and the icing can be plain cream cheese or lightly tinted with strawberry for a pretty pink finish. If you want rolls that feel bakery-worthy but still doable at home, this is the one.

Why You’ll Love This Strawberry Cinnamon Rolls

  • Fresh strawberry flavor: A quick stovetop strawberry filling tastes brighter than straight jam.
  • Soft, fluffy rolls: The dough bakes tender with pillowy centers.
  • Pretty pink swirls: Looks festive for brunch and special mornings.
  • Customizable icing: Cream cheese, vanilla, or strawberry swirl—your choice.
  • Make ahead friendly: Prep the night before and bake in the morning.
  • Crowd-pleasing: Sweet, cozy, and fun without being complicated.

Ingredients for Strawberry Cinnamon Rolls

Ingredients for strawberry cinnamon rolls with fresh strawberries, flour, yeast, cinnamon, and cream cheese
Fresh strawberries, cinnamon sugar, and simple dough ingredients ready for rolling

Dough

  • Warm milk (3/4 cup) – Activates yeast and keeps the dough soft.
  • Instant yeast (2 1/4 teaspoons) – Quick rise, easy mixing.
  • Granulated sugar (1/4 cup) – Adds sweetness and helps browning.
  • Egg (1 large) – Helps structure and softness.
  • Melted butter (1/3 cup) – Richness and tender crumb.
  • Salt (1/2 teaspoon) – Balances sweetness.
  • All-purpose flour (3 to 3 1/2 cups) – Add gradually until the dough is soft but workable.

Fresh Strawberry Filling

  • Chopped strawberries (2 cups) – The main swirl.
  • Granulated sugar (1/4 cup) – Pulls out juices and thickens when cooked.
  • Lemon juice (1 tablespoon) – Brightens strawberry flavor.
  • Cornstarch slurry (2 teaspoons cornstarch + 2 teaspoons water) – Thickens to a spreadable filling.
  • Ground cinnamon (2 teaspoons) – Cozy flavor.
  • Brown sugar (2 tablespoons) – Adds warmth and caramel notes.
  • Softened butter (2 tablespoons) – Helps the filling spread smoothly.

Icing

  • Cream cheese (4 ounces) – Tangy, classic roll icing.
  • Butter (2 tablespoons) – Adds richness.
  • Powdered sugar (1 cup) – Sweetens and thickens.
  • Milk (2–4 tablespoons) – Adjusts texture to drizzle or spread.
  • Optional strawberry filling (a few tablespoons) – Swirl in for pink color and berry flavor.

How to Make Strawberry Cinnamon Rolls

Four-panel collage showing strawberry filling cooking, dough rolling, sliced rolls rising, and finished iced rolls
A simple four-panel guide to cooking the filling, rolling, baking, and icing
  • 1. Cook the filling. Simmer strawberries with sugar and lemon until thick and glossy, then stir in the cornstarch slurry and cool completely.
  • 2. Mix the dough. Combine warm milk, yeast, and sugar, then mix in egg, butter, salt, and flour until a soft dough forms.
  • 3. Knead and rest. Knead until smooth and elastic, then rest 10 minutes so it rolls easily.
  • 4. Roll out. Roll into a large rectangle on a lightly floured surface.
  • 5. Fill. Spread softened butter, then a thin layer of cooled strawberry filling. Sprinkle cinnamon and brown sugar over the top.
  • 6. Shape. Roll tightly into a log, pinch the seam, and slice into 12 rolls.
  • 7. Rise. Arrange in a greased 9 by 13 inch pan, cover, and rise until puffy.
  • 8. Bake. Bake at 350°F until set and lightly golden, about 25–30 minutes.
  • 9. Ice. Beat cream cheese and butter smooth, mix in powdered sugar, thin with milk, and swirl in strawberry for color if you want.
  • 10. Serve. Ice after a short cool and serve warm for the softest centers.

Tips for Perfect Strawberry Cinnamon Rolls

  • Cool the filling first: Warm filling makes rolling messy and can leak.
  • Soft dough is best: A slightly sticky dough bakes fluffier than a dry dough.
  • Slice cleanly: Use a sharp or lightly oiled knife and wipe between cuts.
  • Do not overbake: Pull when lightly golden for soft centers.
  • Icing timing: Ice after a short cool so it melts slightly but still stays creamy.

Variations & Substitutions

  • Lemon strawberry: Add lemon zest to the icing for a brighter finish.
  • Extra cinnamon: Add another 1/2 teaspoon cinnamon if you like a stronger spice note.
  • Vanilla icing: Skip cream cheese and use a simple vanilla glaze instead.
  • Berry mix: Swap half the strawberries for raspberries for a tangier swirl.
  • Swirl look: Drizzle icing, then dot with strawberry filling and drag a toothpick through.

Make Ahead & Storage

  • Overnight option: Shape the rolls, cover, and refrigerate. Bring to room temp and rise before baking.
  • Fridge: Store iced rolls in an airtight container up to 4 days.
  • Reheat: Warm gently so the centers soften and the filling turns jammy again.
  • Freeze: Freeze baked rolls without icing, then thaw and ice fresh.

What to Serve with Strawberry Cinnamon Rolls

  • Fresh fruit: Strawberries, blueberries, or a berry salad.
  • Eggs: Scrambled eggs or an omelet for a balanced brunch plate.
  • Coffee: A strong cup of coffee or a latte.
  • Yogurt bowl: Greek yogurt with honey on the side.
  • Extra icing: Always a crowd-pleaser for serving.

Reader Review: The fresh strawberry swirl tastes so bright and the rolls stay super soft. The pink icing makes them look bakery-perfect.

If you make these strawberry cinnamon rolls, leave a rating and a comment, and share a photo so others can find them. Would you add lemon zest to the icing or keep it pure strawberry?

Leave a Comment