Introduction

These Strawberry Cinnamon Rolls are a delightful twist on a classic favorite. Made from scratch with fresh and frozen strawberries, they offer a perfect balance of sweet and tangy flavors. Enjoy them fresh from the oven with a luscious lemon-infused icing.

The image shows a close-up of a single piece of strawberry roll on a white plate with three visible layers: a flaky, light brown bread base with visible airy texture; a thick layer of pinkish cream spread unevenly over the bread; topped with a shiny, bright red strawberry glaze that drips onto the plate. The glaze contains small strawberry pieces adding texture and is spreading out from the base. A silver fork rests near the strawberry roll, partially covered in the red glaze. The background is a white marbled texture, with blurred white bowls and strawberries in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough:

1 ½ cup milk (355 ml)
4 to 4 ½ cups all-purpose flour (480-540 g)
¼ cup unsalted butter (57 g)
¼ cup sugar (50 g)
2 ¼ teaspoons dry active yeast (7.88 g)
1 teaspoon salt (2 g)
2 tablespoons salted butter melted (for brushing; 30 ml)

Filling:

2 cups frozen strawberries (300 g)
2 tablespoons lemon juice (30 ml)
1 tablespoon lemon zest (6 g)
½ cup sugar (100 g)
¼ teaspoon salt (0.5 g)
2 tablespoons cornstarch (20 g)
2 tablespoons cool water (30 ml)
½ cup fresh strawberries, tops removed and quartered (optional, 72 g)

Icing:

2 tablespoons lemon juice (30 ml)
2 tablespoons water (30 ml)
2 ½ cups powdered sugar (280 g)
2 tablespoons reserved strawberry filling (25 g)
¼ teaspoon salt (0.5 g)

Instructions

Step 1: In a saucepan over medium-low heat, combine the sugar, milk, and unsalted butter. Stir until the sugar dissolves and butter just melts. Warm the mixture to about 110°F (43°C) — warm enough to dip your finger comfortably but not hot enough to kill the yeast.
Step 2: In a large bowl or stand mixer fitted with a dough hook, combine 2 cups of flour, yeast, and salt.
Step 3: Pour the milk mixture into the flour mixture and stir to combine. The batter will be wet at this point.
Step 4: Gradually add the remaining flour, about ⅓ cup at a time, mixing on medium speed until you form a smooth dough that pulls away from the bowl sides.
Step 5: Turn dough onto a lightly floured surface and knead briefly if needed. Place dough in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm place for 1 ½ hours until doubled in size.
Step 6: While the dough rises, prepare the filling. In a saucepan, combine frozen strawberries, lemon juice, lemon zest, sugar, and salt. Cook over medium heat, stirring constantly until strawberries release juice and the mixture boils.
Step 7: Mix cornstarch and cool water in a small bowl to form a slurry. Add this to the boiling strawberry mixture and stir until thickened. Break up large chunks of strawberries with a spoon or masher. Remove from heat and cool completely in the refrigerator.
Step 8: Grease a 9×13-inch casserole dish. Roll out the dough on a floured surface into a 15″x20″ rectangle.
Step 9: Reserve 2 tablespoons of the cooled strawberry filling for the icing. Spread the remaining filling evenly over the dough. Sprinkle fresh quartered strawberries on top if using.
Step 10: Roll the dough tightly from the long side to form a log. Pinch the seam to seal, then cut into 12 equal rolls. Place them side by side in the prepared casserole dish.
Step 11: Cover the rolls and let them rest for 30 minutes. Preheat oven to 350°F (177°C).
Step 12: Brush the tops with melted salted butter and bake for 35-40 minutes or until golden brown.
Step 13: Meanwhile, whisk together lemon juice, water, powdered sugar, reserved strawberry filling, and salt to make the icing.
Step 14: Remove rolls from oven and place on a cooling rack while still in the pan. Pour the icing evenly over warm rolls. Let cool for about 20 minutes before serving.

Tips & Variations

Use a thermometer to keep your milk at 105–115°F when mixing to protect the yeast.
Let the filling cool completely before spreading to avoid slowing yeast activity.
If strawberries aren’t your favorite, swap in blueberries, raspberries, or peaches for the filling.
Use salted butter for brushing the tops before baking to add extra flavor; reduce added salt in dough accordingly.
Proof your dough in a warm spot like an oven with the light on (without turning the oven on) for consistent results.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped rolls for up to 3 months. Reheat gently in the microwave or oven until warmed through; add a drizzle of icing if desired.

How to Serve

A soft, fluffy cinnamon roll sits on a white plate covered in a shiny, pinkish glaze mixed with bright red strawberry jam that drips down the sides and pools on the plate beneath it; the roll shows its light golden brown layered dough inside, and a fork with some jam on it rests next to the roll, all set on a white marbled surface with a slightly blurred background of fresh strawberries in a white bowl and part of another pastry on a white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I store cinnamon rolls?

Keep them in an airtight container at room temperature for a couple of days or refrigerate for up to 5 days. To keep fresh longer, freeze the rolls individually wrapped for up to 3 months. Warm before serving for best texture and flavor.

What fruit goes well with cinnamon rolls?

Strawberries are a wonderful match, but you can also use blueberries, raspberries, peaches, or apples to create different flavor profiles in your cinnamon rolls.