Strawberry Cinnamon Rolls

These Strawberry Cinnamon Rolls are my absolute favorite weekend breakfast indulgence! I love the combination of classic cinnamon rolls with the bright, fruity punch of fresh strawberries. When I’m craving something special for brunch or a holiday morning, these are always my go-to treat.

Why You’ll Love These

I’ve been making these Strawberry Cinnamon Rolls for years, and they never fail to impress! The homemade dough is pillowy soft, the filling has that perfect cinnamon-sugar warmth, and the fresh strawberry jam adds a delightful fruity twist to the classic recipe. Plus, that vanilla glaze on top? Pure heaven!

Recipe Ingredients

For Cinnamon Roll Dough:

• 1 cup warm milk
• 1 packet (8 grams) instant dry yeast
• 2 large eggs
• 3 tablespoons (38 grams) unsalted butter, melted but not hot
• 4½ cups (540 grams) all-purpose flour
• 1 teaspoon salt
• ½ cup (99 grams) granulated sugar

Homemade Strawberry Jam:

• 1½ cups (250 grams) strawberries
• Juice of ½ lemon
• 3 tablespoons (37 grams) granulated sugar
• 1½ teaspoons cornstarch
• 2 teaspoons water

For Cinnamon Roll Filling:

• 1 stick (113 grams) unsalted butter, softened
• 1 cup (213 grams) light brown sugar, packed
• 2 tablespoons ground cinnamon

For Vanilla Glaze:

• 1 cup (113 grams) powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons milk

How To Make Strawberry Cinnamon Rolls

1. Heat milk until warm to the touch (not hot) and pour into the bowl of a stand mixer. Sprinkle in the dry yeast and let sit for about 5 minutes to activate.
2. Add the eggs, butter, salt, sugar, and flour. Using the dough hook, mix on low until ingredients start to come together, then mix on medium speed for 5-7 minutes. The dough should be smooth but still sticky.
3. Spray a large bowl with non-stick spray and turn the dough out into it. Cover with a towel, set in a warm place, and allow to rise for about 30 minutes until doubled in size.
4. For the strawberry jam, combine strawberries, sugar, and lemon juice in a small saucepan over medium-low heat. Use a fork to mash the strawberries as best you can.
5. Turn the heat up to medium and cook for about 5 minutes, until the strawberries have formed a sauce.
6. Mix cornstarch and water in a small bowl, ensuring there are no lumps. Pour this slurry into the strawberry mixture and stir to combine.
7. Bring the jam to a low boil for about a minute until thick enough to coat the back of a spatula. Remove from heat and allow to cool completely.
8. For the cinnamon filling, combine softened butter, brown sugar, and cinnamon in a medium bowl and mix until fully combined.
9. Line a 12-inch cast-iron pan or similar-sized baking dish with parchment paper or spray with non-stick spray.
10. When the dough has doubled, sprinkle a clean surface with flour. Turn the dough out and roll into a rectangle about 12×15 inches.
11. Dust off any excess flour and spread the cinnamon-sugar filling out to the edges of the dough.
12. Spread about half of the cooled strawberry jam over the cinnamon-sugar filling in a thin layer.
13. Starting on one of the long edges, tightly roll the dough up, dusting any excess flour off as you go.
14. Using a sharp knife, cut the roll into 12 pieces and place in the prepared pan. If they start to unravel a bit, just push them back into place.
15. Spread the extra jam on top of the cinnamon rolls.
16. Preheat the oven to 375°F. Cover the rolls with a kitchen towel and allow them to rise for 20 minutes until doubled in size.
17. Once risen, bake for 17-20 minutes until browned and centers are cooked through.
18. Remove from oven and allow to cool slightly before icing.
19. For the vanilla glaze, combine all ingredients in a small bowl and whisk until smooth. Adjust consistency with more milk or powdered sugar as needed.
20. When the cinnamon rolls have cooled slightly, drizzle the vanilla glaze over them and serve.

Expert Tips

• Make sure your milk is warm, not hot, or you’ll kill the yeast.
• Let the dough rise in a warm, draft-free spot for best results.
• Don’t overfill with strawberry jam or it will leak out during rolling.
• Use dental floss instead of a knife for cleaner cuts through the roll.
• These Strawberry Cinnamon Rolls are best served warm and fresh from the oven!
• For make-ahead rolls, refrigerate after cutting and let come to room temperature before baking.

Recipe Variations & Possible Substitutions

I love experimenting with my Strawberry Cinnamon Rolls recipe! Sometimes I add a few tablespoons of cream cheese to the glaze for extra richness. You can also try raspberries or mixed berries instead of strawberries. If you’re in a hurry, store-bought jam works too, but I really recommend making your own for the best flavor. For a gluten-free version, substitute a 1:1 gluten-free flour blend.

Serving and Pairing Suggestions

These Strawberry Cinnamon Rolls are perfect for a special breakfast or brunch! I love serving them with a side of fresh fruit and a strong cup of coffee or tea. They’re also amazing with a scoop of vanilla ice cream for dessert. If you’re hosting a brunch, pair them with some savory options like a frittata or breakfast casserole for balance.

Storage and Reheating Tips

Store any leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual rolls for 15-20 seconds or warm in a 300°F oven for about 5 minutes. You can also freeze the baked rolls for up to 3 months – just thaw overnight in the refrigerator before reheating.

Recipe FAQs

Can I make these ahead of time? Yes! After placing the cut rolls in the pan, cover and refrigerate overnight. In the morning, let them sit at room temperature for about an hour before baking.

Can I use active dry yeast instead of instant? Absolutely! Just dissolve it in the warm milk first and let it sit until foamy before adding the other ingredients.

Why didn’t my dough rise? Your yeast might be old or the milk might have been too hot. Make sure your yeast is fresh and your milk is just warm to the touch.

Can I double the recipe? Yes! Just use two pans for baking and make sure you have enough counter space for rolling out the larger dough.

Troubleshooting Tips

If your Strawberry Cinnamon Rolls are browning too quickly in the oven, tent them with foil. If your jam is too runny, cook it a bit longer or add a little more cornstarch slurry. If your dough seems too sticky when rolling, dust with a bit more flour, but be careful not to add too much or the rolls will be dense. For a thicker glaze, add more powdered sugar; for a thinner one, add more milk.

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