If you’re craving something cozy but a little bright, Strawberry Cinnamon Rolls fit the bill. Think warm, tender spirals with a classic cinnamon-sugar swirl, plus juicy strawberries that bake into little pockets of jammy goodness. These Strawberry Cinnamon Rolls feel special enough for a weekend treat, but they’re not fussy. Just simple, honest baking that makes your kitchen smell like a bakery and a summer patch at the same time.

Ingredients for this Strawberry Cinnamon Rolls

Makes about 12 rolls in a 9×13 inch pan.

3 1/2 to 4 cups all-purpose flour, plus extra for dusting
1 packet instant yeast, 2 1/4 teaspoons (or active dry, see note below)
1 cup warm milk, about 110°F or 43°C
1/3 cup granulated sugar
1/2 teaspoon fine salt
1 large egg, room temperature
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

For the filling:

1/3 cup unsalted butter, very soft
2/3 cup light brown sugar, packed
1 tablespoon ground cinnamon
2 cups diced strawberries, small pieces
1 1/2 tablespoons cornstarch
1 teaspoon lemon zest, optional but lovely
Pinch of salt

For the glaze:

4 ounces cream cheese, softened
1 to 1 1/4 cups powdered sugar, sifted if lumpy
2 tablespoons strawberry jam or puree
1 to 3 tablespoons milk, as needed
1/2 teaspoon vanilla extract
Pinch of salt

Note on yeast: If using active dry yeast, bloom it in the warm milk with a teaspoon of the sugar for 5 to 10 minutes until foamy before mixing. Instant yeast can go straight into the dry ingredients.

Instructions

Make the dough. In a large bowl, whisk 3 1/2 cups flour, yeast, sugar, and salt. Add warm milk, egg, melted butter, and vanilla. Stir with a wooden spoon until a shaggy dough forms. If it’s very sticky, add more flour a tablespoon at a time. You’re aiming for soft and slightly tacky, not wet.
Knead. Turn the dough onto a lightly floured surface. Knead 6 to 8 minutes until smooth and elastic. You can use a stand mixer with a dough hook on medium-low for about 5 minutes. If the dough sticks to your hands like gum, dust with a bit more flour, but avoid overdoing it. Soft dough makes soft rolls.
First rise. Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm, draft-free spot until doubled, about 60 to 90 minutes. I like the oven with the light on. Cozy and consistent.
Prep the filling. Toss the diced strawberries with cornstarch, lemon zest, and a pinch of salt. In a separate small bowl, mix the brown sugar and cinnamon. Have your softened butter ready. This little step keeps the berries from leaking too much juice while they bake.
Roll it out. Punch down the dough. Roll into a 12 by 16 inch rectangle on a lightly floured counter. Spread the soft butter all over, right to the edges. Sprinkle the cinnamon sugar evenly, leaving a small 1/2 inch border along one long side so the seam seals.
Add the strawberries. Scatter the berries evenly over the sugar. If they look super juicy, dab once with a paper towel. No need to be fussy. A little juice is flavor.
Roll and chill briefly. Starting from the long side opposite your clean border, roll up fairly tight. Pinch the seam to seal. If the roll feels soft or slippery from berry juice, pop it onto a tray and chill 10 to 15 minutes. This makes slicing neat and easy.
Slice. Use unflavored dental floss or a very sharp knife to cut 12 even rolls. Floss trick: slide under the log, cross the ends over the top, pull tight. Clean cuts, no smooshing.
Second rise. Arrange the rolls in a parchment-lined or greased 9×13 pan with a little space between them. Cover loosely and let rise until puffy, about 30 to 45 minutes. Meanwhile, preheat the oven to 350°F or 175°C.
Bake. Bake 22 to 26 minutes, until lightly golden and the centers of the middle rolls no longer look doughy. If they brown too fast, tent with foil for the last 5 minutes. The berries will bubble and smell like warm jam. So good.
Glaze. Beat the cream cheese until smooth. Add powdered sugar, jam or puree, vanilla, and a pinch of salt. Thin with milk to your favorite consistency, thick or drippy. Spread over warm rolls. The glaze melts into the swirls a bit and makes everything glossy and pink.
Serve. Let the pan sit 10 minutes so the filling settles. Then pull apart a roll, admire those strawberry freckles, and enjoy while cozy-warm.

Tip: If you want an extra berry pop, sprinkle crushed freeze-dried strawberries over the glazed rolls. Pretty and bright, no extra moisture.

Cook and Prep Times

Prep time: 30 to 40 minutes active
First rise: 60 to 90 minutes
Second rise: 30 to 45 minutes
Bake time: 22 to 26 minutes
Cooling and glazing: 10 to 15 minutes
Total time: About 2 1/2 to 3 hours, much of it hands-off

Nutritional information

Approximate per roll, based on 12 rolls with glaze:

Calories: 360
Total fat: 12 g
Saturated fat: 7 g
Carbohydrates: 57 g
Fiber: 2 g
Sugars: 24 g
Protein: 6 g
Sodium: 260 mg

These numbers are estimates and will vary based on brands, exact measurements, and how generous you are with that glaze. No judgment.

Frequently asked questions

Can I make Strawberry Cinnamon Rolls ahead of time or overnight?

Yes. After you slice the rolls and place them in the pan, cover tightly and refrigerate up to 16 hours. In the morning, take the pan out, uncover, and let the rolls sit at room temperature until puffy, about 45 to 75 minutes depending on your kitchen. Then bake as directed. You can also freeze the baked rolls without glaze for up to 2 months. Thaw, warm in a low oven, and glaze before serving.

Can I use frozen strawberries instead of fresh?

Definitely. Thaw them fully, then drain well and pat dry. Dice any large pieces. Toss with cornstarch as written. Frozen berries have more moisture, so I like to roll the log tighter and chill before slicing to keep things tidy. If you’re worried about leaks, swap half the berries with a few tablespoons of strawberry jam spread very thin. You still get that berry flavor without the extra juice.

How do I keep the filling from leaking and the rolls from getting soggy?

A few simple tricks help. Toss the berries with cornstarch so the juices thicken as they bake. Leave a small clean border along the edge so the seam seals. Roll the log fairly snug. If the dough feels slippery, chill the log 10 to 15 minutes before slicing. Line the pan with parchment so any runaway syrup doesn’t burn, and avoid overbaking, which can push out more juice. Even with a few drips, they turn out soft and lovely.

Small note from experience: flour on your hands, a warm oven humming, the sweet-cinnamon smell mingling with strawberry… it’s the kind of bake that slows you down in the best way. If you’ve got someone wandering into the kitchen asking when they’re ready, you’re doing it right. Enjoy every sticky-fingered bite.