These strawberry cinnamon rolls are soft, sweet, and extra special thanks to a bright lemon cream cheese glaze. The strawberry filling bakes into the spirals so every bite tastes like a bakery treat. And the glaze? It’s tangy, creamy, and made even more strawberry-forward with a little freeze-dried strawberry powder (a tiny trick that makes a big difference).
If you need a weekend-brunch showstopper or a cozy “just because” treat, these strawberry cinnamon rolls deliver. They’re a total crowd-pleaser, and yes—people will absolutely ask you for the recipe.
Why You’ll Love This Strawberry Cinnamon Rolls
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- Better than bakery: Soft, fluffy rolls with a bold strawberry swirl feel like a special treat at home.
- That life-changing glaze: Cream cheese + lemon zest + strawberry flavor = dreamy, tangy-sweet frosting.
- Easy homemade dough: No complicated steps—just mix, knead, rest, roll.
- Perfect for weekends: Great for brunch, holidays, or a cozy Saturday morning.
- Make-ahead friendly: Prep the rolls, chill or freeze, and bake when you’re ready.
- Family-friendly: Sweet, fruity, and cinnamon-warm—kid-approved and party-approved.
Ingredients for Strawberry Cinnamon Rolls
Dough
- Milk (3/4 cup): Keeps the rolls tender. Whole or 2% milk both work.
- Unsalted butter, softened (1/3 cup): Adds rich flavor. If you use salted butter, keep the added salt light.
- All-purpose flour (2 1/4 cups + 1 cup, plus up to 2 tablespoons if sticky): Builds structure. Add extra flour slowly so you don’t dry out the dough.
- Instant yeast (2 teaspoons): Quick rise and beginner-friendly. Active dry yeast works too, but it can take longer.
- Granulated sugar (1/4 cup): Sweetness + helps yeast do its job.
- Salt (1/2 teaspoon): Balances everything so it doesn’t taste flat.
- Egg (1 large): Makes the dough soft and slightly rich.
- Water (1/4 cup): Helps bring the dough together and keeps it easy to mix.
Strawberry Filling
- Strawberry pie filling (1 can, 21 ounces): The easiest way to get a thick, jammy strawberry layer.
- Swap: Use a thick homemade strawberry sauce. If it’s loose, cook it longer until thick.
- Ground cinnamon (2 teaspoons): That classic cinnamon roll warmth.
- Granulated sugar (1/2 teaspoon): Helps the cinnamon melt into the filling.
Strawberry Lemon Cream Cheese Glaze
- Cream cheese, softened (4 ounces): Creamy, tangy base for the glaze.
- Salted butter, softened (3 tablespoons): Adds richness and helps the glaze spread smoothly.
- Powdered sugar (1 cup): Sweetens and thickens.
- Freeze-dried strawberries, crushed into powder (2 tablespoons): Big strawberry flavor without extra liquid.
- Swap: Strawberry jam or jelly works too—just use a little less half & half so it stays thick.
- Half & half (3 tablespoons): Loosens the glaze to the perfect spreadable texture. Milk works in a pinch.
- Lemon juice (2 teaspoons): Adds pop and brightness.
- Lemon zest (1 tablespoon, about 1 large lemon): The secret “wow” flavor—trust me, don’t skip it.
How to Make Strawberry Cinnamon Rolls
- 1. Melt and cool. Warm 3/4 cup milk and 1/3 cup butter in a small saucepan over medium-low heat just until the butter melts. Remove from heat and let it cool to lukewarm (warm to the touch, not hot).
- 2. Whisk the dry mix. In a large bowl (or stand mixer bowl), whisk together 2 1/4 cups flour, 2 teaspoons instant yeast, 1/4 cup sugar, and 1/2 teaspoon salt.
- 3. Mix in the egg and water. Add 1 egg and 1/4 cup water. Mix on low until it looks shaggy and thick.
- 4. Pour in the milk mixture and build the dough. Slowly stream in the lukewarm milk-butter mixture while mixing. Add the remaining 1 cup flour gradually until the dough looks smooth.
- 5. Knead until silky. Knead on medium for 6–7 minutes (or by hand for about 10 minutes) until the dough is smooth and pulls away from the bowl. If it’s super sticky, add 1–2 tablespoons flour, then knead 2–3 minutes more. Let the dough rest 10 minutes.
- 6. Roll it out. Roll the dough into a 9 x 15-inch rectangle, about 1/4–1/2 inch thick. Lightly flour the counter if needed so it doesn’t stick.
- 7. Fill, roll, slice. Spread 1 can (21 ounces) strawberry pie filling evenly over the dough. Mix 2 teaspoons cinnamon with 1/2 teaspoon sugar and sprinkle it on top. Roll up from the long side into a tight log, pinch the seam, and slice into 12 rolls. Pro tip: wipe the knife between slices for cleaner spirals.
- 8. Rise and bake. Place rolls in a 9 x 13-inch baking dish, cover, and let rise in a warm spot for 30 minutes. Bake at 375°F for about 30 minutes, until the tops are lightly golden.
- 9. Glaze and enjoy. Beat 4 ounces cream cheese, 3 tablespoons butter, and 1 cup powdered sugar until smooth. Mix in 3 tablespoons half & half, 2 teaspoons lemon juice, 1 tablespoon lemon zest, and 2 tablespoons freeze-dried strawberry powder. Let the rolls cool 10 minutes, then spread the glaze over the warm spirals.
Tips for Perfect Strawberry Cinnamon Rolls
- Lukewarm milk matters: Too hot can slow yeast. Warm and cozy is perfect.
- Soft dough = soft rolls: Add flour slowly so you don’t end up with a dry dough.
- Keep the filling inside: Roll tight and pinch the seam well so it doesn’t leak out.
- Don’t overbake: Pull when the tops are just golden for the softest centers.
- Glaze at the right time: Warm rolls help it melt in, but don’t glaze while piping hot or it can slide off.
Variations & Substitutions
- Homemade strawberry sauce: Great when berries are in season—just thicken it so it spreads.
- Different fruit fillings: Try cherry, raspberry, or blueberry pie filling for a new flavor.
- Extra lemon twist: Add more zest to the glaze for a brighter bite.
- No freeze-dried strawberries: Use strawberry jam or jelly and reduce the half & half a bit.
- Nutty topping: Sprinkle chopped pecans or sliced almonds over the glaze.
- Lazy version: Use store-bought dough and keep the strawberry filling + glaze for a faster brunch win.
Make-Ahead & Freezing
- Fridge: Store glazed rolls in an airtight container in the refrigerator for up to 5 days.
- Reheat: Warm one roll in the microwave for 20–30 seconds until soft.
- Freeze before baking: Freeze rolls after slicing and placing in the pan, before the final rise. When ready, thaw, let rise until puffy, then bake as directed.
- Room temp note: Since the glaze has cream cheese, don’t leave these out for long.
Serving Suggestions
- Pair with coffee or hot tea for a cozy breakfast.
- Add eggs on the side for a full brunch plate.
- Serve with fresh fruit to balance the sweetness.
- Perfect for holidays, sleepovers, and meal prep breakfasts.
Reader Review: I made these for Sunday brunch and everyone went back for seconds. That lemon strawberry glaze is unreal and the rolls stayed soft for days.
If you make these strawberry cinnamon rolls, leave a rating, drop a comment, and share a photo. What would you add—extra lemon zest, more strawberry filling, or a sprinkle of nuts on top?