Strawberry Cinnamon Rolls

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I’ve always had a soft spot for warm, gooey cinnamon rolls fresh out of the oven, but the moment I combined that classic comfort with juicy strawberries, something magical happened. These Strawberry Cinnamon Rolls take everything I love about traditional cinnamon rolls—the soft, fluffy dough and the buttery cinnamon swirl—and elevate it with a vibrant, fruity burst of fresh strawberries. The glaze? A dreamy vanilla drizzle that brings it all together in the most irresistible way.

This recipe came from one of those spontaneous kitchen moments where I had ripe strawberries that needed using and a weekend morning begging for something indulgent. The result was a pan of sticky, sweet, and slightly tart rolls that have become a beloved brunch favorite in my house. Whether it’s for a lazy Sunday or a special breakfast treat, these rolls never fail to delight.

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Why You’ll Love These Strawberry Cinnamon Rolls

• Bright and Fruity: The strawberries melt into a sweet jammy filling that balances beautifully with the cinnamon sugar.
• Soft and Pillowy Dough: Homemade or store-bought, the dough bakes into perfectly fluffy rolls every time.
• Perfect for Brunch or Dessert: These rolls feel decadent enough for a dessert, but are right at home on a breakfast table.
• That Glaze Though: Vanilla icing drips into every crevice, making each bite even more indulgent.
• Aromatic and Eye-Catching: The scent while baking is divine, and they look as good as they taste.

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What Kind of Dough Should I Use for Strawberry Cinnamon Rolls?

I prefer using a homemade enriched dough with eggs and butter because it creates a tender, bakery-style texture that pulls apart beautifully. That said, if you’re short on time or just not in the mood to knead, refrigerated pizza dough or frozen bread dough works surprisingly well too. Just make sure to let it rise properly so the rolls stay fluffy and light.

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Options for Substitutions

Don’t have fresh strawberries? No problem. You can use frozen strawberries—just thaw and drain them first to avoid too much moisture. Strawberry preserves or jam also work in a pinch for a thicker, gooier filling.

Looking to cut back on refined sugar? Swap the granulated sugar in the filling for coconut sugar or maple sugar for a deeper flavor.

Dairy-free? Use plant-based butter and non-dairy milk in the dough and glaze. Almond, oat, or soy milk all work great.

For a fun twist, try mixing in a handful of blueberries or raspberries for a berry medley. And if you love a little crunch, chopped pecans or walnuts sprinkled in the filling add great texture.

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Ingredients for These Strawberry Cinnamon Rolls

All-Purpose Flour
This is the base of the dough, providing structure and softness when balanced with fats like butter and eggs.

Granulated Sugar
Used in both the dough and filling, it sweetens the rolls and helps activate the yeast.

Whole Milk
Adds richness and helps create that soft, pillowy crumb in the dough.

Active Dry Yeast
Crucial for making the dough rise and giving the rolls their airy, light texture.

Unsalted Butter
Melted into the dough and spread in the filling, butter adds richness and a melt-in-your-mouth quality.

Eggs
These bind the dough and contribute to its soft, enriched character.

Salt
Enhances all the other flavors—don’t skip it!

Fresh Strawberries
Chopped and layered in the filling, they release their juices while baking, creating that jammy, fruity core.

Brown Sugar
Combined with cinnamon, it creates a rich, caramel-like filling that pairs perfectly with the strawberries.

Ground Cinnamon
Adds that warm spice flavor that defines a good cinnamon roll.

Vanilla Extract
Used in the glaze, it gives a sweet, fragrant finish.

Powdered Sugar
Whisked with milk and vanilla for that dreamy, drizzly glaze.

Heavy Cream (optional)
Pouring this over the rolls before baking gives an extra gooey, tender result—it’s a trick I swear by.

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Step 1: Prepare the Dough

Warm the milk until it’s just lukewarm—not hot—then whisk in the sugar and yeast. Let it sit for about 10 minutes until it becomes frothy. This means the yeast is activated and ready to go. In a large bowl, mix in the eggs, melted butter, and salt. Gradually add the flour and knead until a smooth, elastic dough forms. Let it rise in a greased bowl, covered, for about 1 to 1½ hours until doubled in size.

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Step 2: Make the Strawberry Filling

While the dough rises, toss chopped fresh strawberries with brown sugar and cinnamon in a bowl. Let them sit for 10–15 minutes so the juices begin to release. This makes for a naturally sweet, jammy filling.

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Step 3: Roll and Fill

Once the dough has risen, roll it out on a floured surface into a large rectangle—about ¼ inch thick. Spread softened butter across the surface, then sprinkle evenly with the strawberry-cinnamon mixture. Make sure the strawberries are spread evenly from edge to edge.

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Step 4: Roll It Up

Starting from the long side, carefully roll the dough into a tight log. Use a serrated knife or dental floss to slice it into even rolls—usually 12 pieces. Place them into a greased baking dish, spacing them just slightly apart.

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Step 5: Second Rise

Cover the rolls with a clean towel and let them rise again for about 30–45 minutes. They should puff up and fill the pan nicely.

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Step 6: Bake

Preheat your oven to 350°F (175°C). If using the heavy cream trick, pour it over the rolls now. Bake for 25–30 minutes until golden brown and bubbly.

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Step 7: Glaze and Serve

Whisk together powdered sugar, milk, and vanilla extract until smooth. Once the rolls are slightly cooled (but still warm), drizzle the glaze over the top. Serve immediately and enjoy every warm, sticky bite.

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How Long to Cook the Strawberry Cinnamon Rolls

The strawberry cinnamon rolls typically bake for 25 to 30 minutes in a preheated 350°F (175°C) oven. You’ll know they’re done when the tops are golden brown, the centers are set (not doughy), and the strawberries are bubbling around the edges. If you notice the tops browning too quickly, loosely tent the pan with foil during the last 10 minutes.

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Tips for Perfect Strawberry Cinnamon Rolls

• Don’t Rush the Rise: Give the dough enough time to rise until doubled. Under-proofed dough can lead to dense rolls.
• Use Room-Temperature Ingredients: Cold eggs or milk can inhibit the yeast’s activity. Let everything warm up a bit before mixing.
• Strain Excess Strawberry Juice: If your strawberries release a lot of liquid, gently drain some off to avoid soggy centers.
• Slice Cleanly: Use unflavored dental floss to cut the dough into rolls without squishing them.
• Cream Trick = Game-Changer: Pouring warm heavy cream over the rolls before baking makes them extra gooey and soft.
• Let Them Cool Slightly Before Glazing: This prevents the glaze from melting too thin and helps it cling nicely to the rolls.

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Watch Out for These Mistakes While Cooking

• Using Cold Ingredients: Cold milk or eggs can slow down yeast activity, leading to poor rise.
• Overloading with Filling: Too many strawberries or too much liquid can make the rolls soggy or cause them to fall apart.
• Skipping the Second Rise: This step is crucial for achieving that light, airy texture—don’t cut it short.
• Underbaking the Center: Always check the middle roll—it should be cooked through, not doughy.
• Overbaking: Too much time in the oven can dry out the dough and turn your soft rolls into tough ones.

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What to Serve With Strawberry Cinnamon Rolls?

Freshly Brewed Coffee

The rich bitterness of coffee balances the sweetness of the rolls perfectly.

Berry Fruit Salad

Keep the strawberry theme going with a fresh mix of berries and a light honey-lime dressing.

Crispy Bacon

The salty crunch of bacon adds a savory contrast that pairs beautifully with sweet rolls.

Fresh Orange Juice

Bright and tangy OJ helps cut through the richness and keeps things refreshing.

Scrambled Eggs or Egg Bake

Something protein-packed like eggs helps round out the meal and keeps you fuller longer.

Vanilla Almond Milk

For a dairy-free drink that complements the vanilla glaze.

Coconut Yogurt Parfait

Layered with granola and more fresh strawberries for a tropical, creamy side.

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Storage Instructions

If you have leftovers (which is rare in my house!), store the strawberry cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. To reheat, pop a roll in the microwave for about 15–20 seconds or warm them in the oven at 300°F (150°C) for 10 minutes.

For make-ahead ease, you can refrigerate the unbaked, sliced rolls in the pan overnight. Let them come to room temperature and rise in the morning before baking as usual.

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Estimated Nutrition (per roll, assuming 12 rolls total)

• Calories: ~310
• Carbohydrates: 45g
• Sugar: 22g
• Fat: 11g
• Saturated Fat: 6g
• Protein: 5g
• Fiber: 2g
• Sodium: 160mg

Note: These values are estimates and can vary depending on the specific brands and substitutions used.

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Frequently Asked Questions

What type of strawberries work best for the filling?

Fresh strawberries are ideal because they hold their shape and flavor. If using frozen, thaw and drain them well before using.

Can I make the dough ahead of time?

Yes! You can prepare the dough the night before and refrigerate it. Let it come to room temperature and rise before rolling out.

What if I don’t have yeast?

Unfortunately, this recipe relies on yeast for its signature fluffy texture. Baking powder won’t work as a direct substitute here.

Can I freeze these cinnamon rolls?

Absolutely. Freeze baked rolls (without glaze) tightly wrapped. Reheat and glaze when ready to serve.

Is there a way to make them vegan?

Yes! Use non-dairy milk, vegan butter, and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) to make them completely plant-based.

How can I make the glaze thicker?

Add more powdered sugar, a tablespoon at a time, until you reach your desired consistency.

Why do my rolls unroll while baking?

This often happens if the rolls weren’t rolled tightly enough or were sliced unevenly. Use dental floss for clean cuts.

Can I add nuts or chocolate chips?

Yes! Chopped pecans, walnuts, or white chocolate chips make tasty additions to the filling.

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Conclusion

Strawberry Cinnamon Rolls are a beautiful fusion of comforting cinnamon spice and juicy summer fruit, wrapped in a soft, buttery dough. Whether you’re baking them for a brunch gathering, a sweet treat with your morning coffee, or just because your kitchen needs to smell amazing, they deliver every time. With a little love and a few simple ingredients, you get a tray full of golden, sticky, fruit-filled goodness that’s hard to resist. Bake them once, and they’ll become a cherished favorite.

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