Strawberry Cinnamon Rolls – Gooey, Homemade & Irresistible

There’s something magical about waking up to the scent of freshly baked strawberry cinnamon rolls. The sweet jammy aroma of simmering strawberries swirled with warm cinnamon instantly fills the kitchen with joy. These rolls are soft, fluffy, and dripping with gooey goodness—just like a cozy weekend hug in edible form. Made entirely from scratch, they’re the perfect treat for brunch, Mother’s Day, or any morning that needs a little extra sweetness. Whether you’re new to baking or a seasoned pro, these homemade strawberry cinnamon rolls are sure to become a family favorite.

Why This Strawberry Cinnamon Rolls Recipe Is So Special

A family moment wrapped in dough

Every time I make these strawberry cinnamon rolls, my kitchen smells like a warm summer memory. You know the kind—early morning light streaming in, strawberries simmering gently on the stove, a toddler dancing with flour-dusted cheeks. There’s something comforting about how strawberries and cinnamon melt together into the kind of gooey swirl that invites everyone to gather. These rolls started as a Mother’s Day surprise from my daughter and turned into a weekend ritual we all look forward to. And now? They’re a favorite on the blog and at family brunches.

Homemade strawberry cinnamon rolls aren’t just a treat. They’re a little gift to yourself. They’re pillowy soft, filled with fresh strawberry jam and cinnamon sugar, and topped with a velvety cream cheese glaze that melts into every golden swirl. Whether you’re baking for a special occasion or just craving something sweet and cozy, these rolls promise pure joy with every bite.

And yes, strawberry cinnamon rolls are exactly as magical as they sound.

If you love charmingly creative bakes like our Lemon Bundt Cake or nostalgic Strawberry Banana Pudding, this one belongs on your list too.

Do strawberries and cinnamon go together?

Surprisingly, they pair beautifully! Cinnamon adds warmth and spice to the brightness of strawberries. The sugar in the filling deepens their flavor into something jammy and rich, while the yeast dough soaks up every drop. It’s a cozy twist on a classic fruit combo that tastes like late spring mornings and backyard picnics.

Stay tuned for Part 2, where I’ll walk you through the ingredients and smart swaps!

Ingredients That Make These Strawberry Cinnamon Rolls Extra Special

Every ingredient plays a role

What makes these strawberry cinnamon rolls different from the rest? It’s the balance—a soft, buttery dough, a vibrant fresh strawberry filling, and a silky cream cheese glaze kissed with lemon. Every bite delivers something special. Below, you’ll find everything you need to bring these rolls to life, including a few smart swaps in case your pantry is missing a thing or two.

Here’s what you’ll need to make the full recipe from scratch:

For the Strawberry Filling:

• 1½ lbs fresh strawberries (frozen works too, just thaw and drain)
• ¼ cup sugar
• 2 tbsp lemon juice (fresh is best)
• 1 tbsp cornstarch/ta
• 2 tbsp water

For the Dough:

• 3 cups bread flour (or use all-purpose if needed)
• 3 cups all-purpose flour
• 1 cup + 2 tbsp whole milk (don’t substitute low-fat here)
• ½ cup granulated sugar
• 2 tsp cinnamon
• ¼ tsp nutmeg (optional, but adds warmth)
• 1½ tsp kosher salt
• 2¼ tsp active dry yeast
• 2 large eggs
• 1 cup salted butter, room temperature

For the Strawberry Glaze:

• 4 oz cream cheese, softened
• 2 tbsp salted butter, room temperature
• 2 cups powdered sugar
• 2 tbsp heavy cream
• 2 tsp lemon zest
• 3 tbsp reserved strawberry filling

Smart substitutions to fit your kitchen

• Strawberries: You can swap in raspberries or a mix of berries if that’s what you have. Just adjust the sugar to taste.
• Flour: Using a mix of bread and all-purpose gives the rolls that ideal chewy-yet-soft texture. But if you only have one or the other, they’ll still come out beautifully.
• Yeast: Active dry yeast is most reliable here, but instant yeast also works—just skip the proofing step and add it directly.
• Cream Cheese: For a dairy-free version, substitute with a plant-based cream cheese alternative and coconut cream instead of heavy cream.
• Lemon Zest: Adds brightness to the glaze! If you don’t have fresh lemons, a splash of vanilla or almond extract can do the trick.

Want to experiment further? Try using Greek Yogurt Cake style dough for added moisture or explore the richness of our Baklava Cake for Middle Eastern flair.

How to Make Strawberry Cinnamon Rolls from Scratch

Step-by-step, the StarsCake way

Making homemade strawberry cinnamon rolls takes time, but it’s so worth it. With a little planning and patience, you’ll create soft, gooey rolls that make your kitchen smell like heaven. Here’s how to do it, one simple step at a time.

1. Make the strawberry filling
Start by cooking the strawberries, lemon juice, and sugar over medium heat for about 20 minutes. As the berries soften, mash them gently with a fork or spoon to release juices. Once slightly thickened, stir in the cornstarch slurry (cornstarch mixed with water). Simmer for 3–5 minutes until it reaches a jam-like texture. Let cool. Don’t forget to reserve 3 tablespoons for the glaze later!

2. Make the strawberry filling
In a large bowl, whisk together bread flour and all-purpose flour. Remove 3 cups of that mixture and place it into a stand mixer bowl. Add 1 cup of whole milk and mix to form a shaggy dough. Cover and let it rest for 30 minutes.

In another bowl, combine the remaining flour with sugar, cinnamon, nutmeg, and salt. In a small bowl, warm ½ cup of milk, then add yeast and 1 tablespoon sugar. Let it sit until foamy—this step ensures your yeast is alive and active. Whisk in eggs and vanilla extract.

Pour the dry ingredients and the foamy yeast mixture into the shaggy dough already in the stand mixer bowl. Knead with your hands briefly to bring it together, then attach the dough hook and mix for 2–5 minutes until smooth.

3. Add butter and knead again
Gradually add the softened butter, 2 tablespoons at a time, beating well between additions. Keep mixing until the dough is smooth and passes the windowpane test (stretch it between your fingers—if it’s see-through, it’s ready). If it tears, mix 2 more minutes and try again.

Let it rise, roll, and bake

4. First rise (proof)
Spray a large bowl with cooking spray and place your dough inside. Cover with plastic wrap and let it rise in a warm spot until doubled in size—about 1 hour 30 minutes.

5. Shape the rolls
Turn the dough onto a lightly floured surface and stretch it into an 18×12-inch rectangle with your hands. Spread the cooled strawberry filling evenly, avoiding the very edges. Cut the dough into 12 strips using a pizza cutter or sharp knife. Roll each strip tightly into a spiral and place them spiral-side up in a greased 9×13 baking dish.

6. Second rise (proof again)
Cover the rolls and let them rise again for 25–40 minutes until puffy.

7. Bake
Preheat your oven to 350°F (180°C). Bake the rolls for 30–35 minutes, or until the tops are golden brown and your kitchen smells like a strawberry dream.

8. Make the glaze
Using a bowl, cream together the softened butter and cream cheese. Add powdered sugar, heavy cream, lemon zest, and the reserved strawberry filling, then mix until the glaze is smooth and lightly pink.

9. Frost and serve
Spread the glaze over warm rolls for a melty finish, or wait 30–45 minutes for a thicker, cake-like topping.

If you love creative spins on classic bakes, try our wildly fun Pickle Cake or elegant Cannoli Cake next.

Tips, Storage & FAQs for Perfect Strawberry Cinnamon Rolls

Pro tips from Emma’s baking notebook

As a professional cake maker, I’ve had my fair share of sticky dough mishaps and overbaked spirals. So here are my best-tested tips to guarantee your strawberry cinnamon rolls come out dreamy every time:

• Use a kitchen scale. Accurate measurements = consistent, fluffy rolls.
• Check your yeast. If your yeast doesn’t foam during proofing, it’s likely expired—start fresh.
• Use dental floss to cut the rolls. It sounds odd, but unflavored dental floss gives you the cleanest cut without squishing the dough.
• Roll tight. Tightly rolled dough holds in more filling and gives that perfect spiral.
• Use room temperature butter. Cold butter won’t incorporate smoothly into the dough.

Looking for more cozy bakes like this? Don’t miss our soft Smash Cakes or vibrant Bluey Cake that are kid- and party-approved.

Storing & make-ahead tips

Storing:
Keep leftover strawberry cinnamon rolls in an airtight container in the refrigerator, where they’ll stay fresh for up to four days. The cream cheese frosting means refrigeration is best. Reheat individual rolls in the microwave for 10–15 seconds to bring back their gooey magic.

Make-ahead:
Prepare the dough the night before. Let it rise once, then refrigerate it overnight (no more than 24 hours). The next day, let the dough come to room temperature for 30 minutes before rolling, shaping, and baking. You’ll save time in the morning without sacrificing flavor or texture.

FAQs About Strawberry Cinnamon Rolls