Strawberry Cinnamon Rolls : Soft, Gooey, and Bursting with Berry Swirls

The Ultimate Brunch Treat: Strawberry Cinnamon Rolls That Taste Like a Hug

Picture this: It’s a lazy weekend morning. The sun is streaming through the kitchen window, and there’s a quiet hum to the house. Then, the scent hits you—warm, sweet, fruity, and impossibly cozy. It’s the smell of homemade strawberry cinnamon rolls baking in the oven, a promise that something truly special is about to happen. That first pull-apart, gooey, berry-studded bite isn’t just breakfast; it’s a moment of pure, unadulterated joy.

If you’ve ever looked at a fancy pastry in a bakery window and thought, “I could never make that,” I’m here to tell you—with a virtual high-five—that you totally can. Today, we’re taking the classic cinnamon roll and giving it a vibrant, juicy twist. These Strawberry Cinnamon Rolls are everything you love about the original: impossibly soft, fluffy dough and that iconic warm spice, but with bursts of sweet-tart strawberry swirled through every layer. Topped with a luscious cream cheese glaze, they’re a showstopper that’s surprisingly straightforward to make. I promise, no fancy chef skills required. Just a little time (mostly hands-off for rising!), a few simple ingredients, and a whole lot of love. So, tie on your apron, friend. We’re about to make your kitchen smell incredible and create a treat that’ll have everyone asking for the recipe.

A Strawberry-Stained Memory

My love for these rolls runs deep, straight back to my grandma’s sun-drenched kitchen. She wasn’t a “cinnamon roll purist.” Oh no. She was a “use-what’s-in-season-and-make-it-sing” kind of cook. One early summer morning, I remember trailing behind her to the farmer’s market, where we bought a flat of strawberries so red they looked like jewels. Back home, as she started her usual Sunday dough, she handed me a bowl and a knife. “Here, Isla,” she said. “Chop these up small. We’re going on an adventure.”

I was skeptical. Cinnamon rolls were sacred! But as we mixed the berries with the sugar and spice, the kitchen filled with this magical, jammy aroma. When we pulled the pan from the oven, the rolls had puffed up like clouds, with deep pink, glossy swirls peeking out from the edges. That first bite was a revelation—the familiar comfort of cinnamon, now bright and lifted by the fresh, tangy strawberry. It felt playful, special, and deeply delicious. It taught me one of my core cooking philosophies: don’t be afraid to play with your food. The best recipes often start with a “what if?” This one is my happy, strawberry-stained tribute to her.

Strawberry Cinnamon Rolls : Soft, Gooey, and Bursting with Berry Swirls

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• Author: islamerrick
• Total Time: 2 hours 30 minutes
• Yield: 10–12 rolls 1x
• Diet: Vegetarian

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Description

Strawberry Cinnamon Rolls are soft, fluffy rolls filled with sweet strawberry swirls and warm cinnamon sugar, then topped with a creamy glaze. They’re gooey, fruity, and perfect for breakfast, brunch, or a special dessert.

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Ingredients

Scale 1x2x3x

• For the dough:
• 3 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 packet)
• 1 cup warm milk (about 110°F)
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• For the filling:
• 1 cup fresh or frozen strawberries, finely chopped
• 1/3 cup brown sugar
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, softened
• For the glaze:
• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• 1/2 tsp vanilla extract

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Instructions

1. In a small bowl, combine warm milk and yeast with 1 tsp sugar. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix flour, remaining sugar, and salt. Add melted butter, egg, and yeast mixture. Knead until smooth and elastic, about 8–10 minutes.
3. Cover dough and let rise in a warm place for 1–1.5 hours, until doubled in size.
4. Meanwhile, make the strawberry filling by cooking strawberries, brown sugar, cornstarch, and cinnamon in a small saucepan over medium heat until thickened. Cool completely.
5. Roll risen dough into a large rectangle. Spread softened butter evenly over the surface.
6. Spread cooled strawberry mixture evenly over the dough.
7. Roll dough tightly from the long side and cut into 10–12 rolls.
8. Place rolls in a greased baking dish. Cover and let rise for 30–45 minutes.
9. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until lightly golden.
10. Whisk powdered sugar, milk, and vanilla to make glaze. Drizzle over warm rolls before serving.

Notes

• Frozen strawberries work well—thaw and drain excess liquid first.
• For extra richness, add a swirl of cream cheese frosting instead of glaze.
• Let filling cool completely to avoid leaking during rolling.
• Overnight rise is possible—refrigerate shaped rolls and bake in the morning.
• Serve warm for the best gooey texture.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 340
• Sugar: 20g
• Sodium: 190mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 55mg

Keywords: strawberry cinnamon rolls, berry cinnamon rolls, strawberry breakfast rolls, gooey sweet rolls, homemade cinnamon rolls

Gathering Your Flavor Crew: Ingredients & Why They Matter

Let’s meet the team! Each ingredient here plays a specific role in creating those perfect, soft, gooey rolls. Here’s what you’ll need, with a little chef’s insight on each one.

• 3½ cups all-purpose flour (plus more as needed): The backbone of our dough. I like to start with 3½ cups and keep the extra ½ cup nearby. Flour humidity varies, so you might need a touch more during kneading. Chef’s Tip: For an even softer, chewier roll, you can swap one cup of the all-purpose flour for bread flour!
• 2¼ tsp instant yeast (1 packet): Our little miracle worker! Instant yeast doesn’t need to be proofed in liquid first, so we can mix it right in with the dry ingredients. Make sure your packet is fresh for the best rise.
• ¼ cup granulated sugar: Just enough to gently feed the yeast and add a hint of sweetness to the dough itself.
• ½ tsp salt: Crucial for balancing all the sweetness and enhancing flavor. Never skip it!
• ¾ cup warm milk (about 110°F): The liquid that brings our dough together. Warmth activates the yeast. Chef’s Hack: Test the milk on your wrist—it should feel warm like a bath, not hot. You can use any milk you have, whole, 2%, or even a plain, unsweetened non-dairy alternative.
• ¼ cup unsalted butter, melted: This adds richness, tenderness, and flavor to the dough. Using unsalted lets us control the salt level.
• 1 large egg: Our binding agent, adding structure and a beautiful golden color to the baked dough.
• For the filling: 1 cup finely chopped fresh strawberries: The star! Fresh berries give the best bright flavor and juicy texture. Substitution Tip: In a pinch, you can use frozen (thawed and well-drained) or even a thick, high-quality strawberry jam.
• ⅓ cup granulated sugar + 1 tbsp cinnamon: The classic sweet-spicy duo. The sugar caramelizes with the berries, creating that irresistible goo.
• 1 tbsp cornstarch: Our secret weapon! It thickens the strawberry juices as they bake, preventing a soggy bottom and keeping the swirls defined.
• 2 tbsp unsalted butter, softened: Spread on the dough before adding the filling. It acts like glue, helping the strawberry mixture stick and adding another layer of rich flavor.
• For the glaze: 4 oz cream cheese, softened: The base of our tangy, creamy glaze. Full-fat gives the best texture and flavor.
• 1 cup powdered sugar: Sweetens and thickens the glaze beautifully.
• 1–2 tbsp milk & ½ tsp vanilla extract: To thin the glaze to a drizzle-able consistency and add a whisper of warmth.

Let’s Get Baking: Step-by-Step to Strawberry Swirl Heaven

Ready to create some magic? Follow these steps, and lean in for my little commentary and hacks along the way. We’ve got this!

1. Make the Dough: In a large bowl (or the bowl of your stand mixer fitted with a dough hook), whisk together 3½ cups of flour, the instant yeast, sugar, and salt. This ensures the yeast is evenly distributed. Pour in the warm milk, melted butter, and crack in the egg. Mix on low speed (or with a sturdy wooden spoon) until a shaggy dough forms. Chef’s Note: If it looks too wet, add the extra flour one tablespoon at a time. The dough should be soft and slightly tacky, but not stick to your hands.
2. Knead to Perfection: If using a mixer, knead on medium-low speed for 5-7 minutes. If doing it by hand, turn the dough onto a lightly floured surface and knead for 7-9 minutes. You’re looking for a smooth, elastic dough that springs back slowly when you poke it. This kneading develops the gluten, which gives our rolls their wonderful soft, pillowy texture. Don’t rush this step!
3. The First Rise: Place your beautiful ball of dough in a lightly greased bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot until doubled in size. This usually takes about 1 hour. Chef’s Hack: No warm spot? Turn your oven on to the lowest setting for 1 minute, then turn it OFF. Place the covered bowl in the turned-off, warm oven. Perfect rising environment!
4. Prep the Starry Filling: While the dough rises, mix your chopped strawberries, sugar, cinnamon, and cornstarch in a medium bowl. The cornstarch will seem like overkill now, but trust me, it’s what keeps the filling from turning into a soup. Set this aside.
5. Roll & Fill: Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll it into a roughly 10×14 inch rectangle. It doesn’t have to be perfect! Spread the 2 tablespoons of softened butter evenly over the entire surface, leaving a tiny border along one long edge (this will help seal the roll). Sprinkle the strawberry mixture evenly over the buttered dough, pressing it in gently with your hands.
6. Roll, Pinch, and Slice: Starting from the long side opposite the clean border, roll the dough up tightly, using your fingers to keep the filling tucked in as you go. When you reach the end, pinch the seam firmly to seal. Using a sharp serrated knife or even a piece of unflavored dental floss (slide it underneath, cross over the top, and pull!), cut the log into 9-12 equal rolls. Pro Tip: For cleaner cuts and less squishing, wipe your knife/floss between each slice.
7. The Second Rise: Place the cut rolls, cut-side up, in a greased 9×13 inch baking dish. They should be cozy but not crammed. Cover the dish and let them rise again for 30-40 minutes. They’ll get nice and puffy. Meanwhile, preheat your oven to 350°F (175°C).
8. Bake to Golden Glory: Bake the risen rolls for 25-30 minutes. You’re looking for a deep golden brown on top, and the centers should look set, not doughy. The incredible smell will be your first clue they’re done! Chef’s Check: If the tops are browning too quickly, loosely tent the pan with aluminum foil for the last 10 minutes.
9. Glaze While Warm: While the rolls bake, make the glaze. Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, then add 1 tablespoon of milk and the vanilla. Add more milk, a teaspoon at a time, until you reach a thick but pourable consistency. Once you pull the rolls from the oven, let them cool in the pan for just 5-10 minutes before drowning them in that creamy glaze. The warmth helps the glaze melt into every nook and cranny.

How to Serve These Berry Beauties

Presentation is part of the fun! I love serving these right from the baking dish, family-style, letting everyone pull apart their own gooey roll. For a special touch, place a roll on a simple plate with a few extra fresh strawberry slices and a sprinkle of powdered sugar or a tiny mint leaf. They’re perfect with a hot cup of coffee, a glass of cold milk, or a mimosa if you’re feeling fancy. These are best served the day they’re made, but let’s be real—they never last that long!

Ride Your Own Flavor Wave: Fun Variations

Once you master the base recipe, the swirl world is your oyster! Here are a few delicious twists:

• Mixed Berry Bliss: Swap the strawberries for a mix of raspberries, blueberries, and blackberries.
• Lemon-Zested Joy: Add the zest of one lemon to the cream cheese glaze for a bright, sunny twist that pairs beautifully with the berries.
• Chocolate-Strawberry Dream: Sprinkle ½ cup of mini chocolate chips over the strawberry filling before rolling.
• Vegan-Friendly Version: Use plant-based milk and butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegan cream cheese.
• Orange Cardamom Twist: Replace the cinnamon in the filling with ½ tsp cardamom and add 1 tsp of orange zest to the dough.

Isla’s Chef Notes & Kitchen Confessions

This recipe has been my brunch MVP for years, and it’s evolved with me. I once, in a pre-coffee haze, forgot the cornstarch. The result was delicious but…structural integrity was not its strong suit. We ate them with spoons and called it “strawberry cinnamon roll cobbler.” It was still a hit! The point is, don’t stress. Baking is supposed to be fun. These rolls are incredibly forgiving. Your dough might rise faster on a hot day, slower on a humid one. Your berries might be sweeter or tarter than mine. Taste your filling before you roll—you can always adjust the sugar. Make it yours. That’s where the real magic happens, right in your own cozy kitchen.

Your Questions, Answered (FAQs & Troubleshooting)

Q: My dough didn’t rise much. What went wrong?
A: The most common culprits are old/expired yeast or milk that was too hot (which can kill the yeast). Always check the date on your yeast packet and use a thermometer if you’re unsure. Also, make sure your rising spot is truly warm and draft-free!

Q: Can I make these the night before?
A> Absolutely! For overnight rolls, complete all steps through slicing and placing them in the baking dish. Instead of letting them rise at room temperature, cover the dish tightly and refrigerate overnight. The next morning, take them out and let them sit on the counter (still covered) for about 45-60 minutes to come to room temperature and finish rising, then bake as directed.

Q: My filling leaked out and got really sticky/caramelized on the bottom of the pan. Is that bad?
A> That’s not bad—that’s a BONUS! Some leakage is totally normal with fresh fruit. Those sticky, caramelized bits on the bottom and sides of the pan are chef’s treats. Just be sure to grease your pan well so you can easily lift the rolls out.

Q: Can I freeze the baked rolls?
A> Yes! Let the baked (and unglazed) rolls cool completely. Wrap the whole pan tightly in plastic wrap and then foil, or place individual rolls in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge, warm in a 300°F oven until heated through, and then add the glaze.

Nutritional Information*

*This is an estimate per roll (based on 12 servings) and is provided for informational purposes. Values may vary based on specific ingredients used.

• Calories: 290
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 160mg
• Carbohydrates: 44g
• Sugars: 20g
• Protein: 5g