Strawberry Cinnamon Rolls
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There’s nothing quite like strawberry season to signal the start of summer! Sweet, juicy strawberries are at their peak this time of year, making them the perfect ingredient for brightening up your favorite baked treats. And what better way to celebrate than with these Strawberry Cinnamon Rolls?
This fruity twist on the classic breakfast favorite features soft, fluffy rolls swirled with a sweet strawberry filling and topped with a perfectly sweet strawberry glaze. They’re everything you love about homemade cinnamon rolls with a fresh burst of strawberry flavor in every bite. Perfect for spring and summer brunches, holidays, special occasions, or simply treating yourself on a weekend morning, these rolls are guaranteed to be a crowd favorite.
And if you’re looking for more of my favorite strawberry recipes, check out my Strawberry Shortcake Cookies, Classic Strawberry Shortcake, Glazed Strawberry Scones, Strawberry Iced Oatmeal Cookies, Homemade Strawberry Pop Tarts, Strawberry Pretzel Salad Parfaits, Strawberry Frozen Yogurt (Ninja Creami), Strawberry Cheesecake Ice Cream (No Churn), or Strawberry Ice Cream (Ninja Creami)!
Table Talk with Tawnie
- All-purpose flour: I made these cinnamon rolls using all-purpose flour, but I also love to use bread flour when making cinnamon rolls for more of a chew! Use whichever you prefer!
- Instant yeast: Using instant yeast helps to speed up the rise time (plus you don’t have to bloom it). However, you can use active yeast (just make sure to bloom it first and account for a little extra rise time).
- Unsalted Butter: This recipe calls for a lot of butter 🤣 melted butter is added to the dough for a rich, buttery flavor and tender cinnamon roll. You’ll also spread softened butter on the rolls with the cinnamon and brown sugar.
- Strawberry preserves: I recommend using something high-quality like Bonne Maman Strawberry Preserves. Avoid anything too runny, as it can leak out during baking. If your preserves are thin, you can simmer them for a few minutes to thicken. Using anything homemade or from your local farmer’s market would also be delicious!
- Fresh strawberries: Chop the strawberries finely and pat dry to remove any excess moisture (so it doesn’t make our cinnamons soggy). I also like to add a few extra chopped strawberries on top for serving!!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the dough
Start by combining all of the dry ingredients in a bowl. Then add the wet ingredients and mix a few times with a wooden spoon just until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. Then place in a lightly greased bowl and let rise for 1½ hours, or until doubled.
Add filling
Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle brown sugar and cinnamon on top. Carefully spread the strawberry preserves over the cinnamon layer (just a thin layer is all you need), then sprinkle the finely chopped strawberries on top. Roll the dough into a tight log and cut into 12 rolls.
Bake
Cover with plastic wrap and a towel again and let rise for ~45 minutes. Bake for 25-30 minutes.
Make icing
Whisk together glaze ingredients until smooth.
Glaze & enjoy!!
Spread glaze over warm rolls and serve with fresh strawberries!!🍓🍓🍓
Expert Tips
- Heat the milk to the proper temp: The sweet spot for warming milk is about 110°F. If the milk is too hot (120°F or higher), it can kill the yeast and prevent the dough from rising.
- Room-temperature eggs: Room-temperature eggs blend more easily into the dough and help maintain a warm environment for the yeast. Cold eggs can slow yeast activity and tighten the dough, while room-temperature eggs promote a smoother dough and better rise.
- Don’t use too much flour: The dough should feel soft and slightly tacky, not dry. Adding too much flour can make the rolls dense instead of light and fluffy. Add flour slowly and stop as soon as the dough pulls away from the bowl.
- Use the counter for final kneading: Knead the dough on the counter for the last minute or so of the kneading process. Sometimes mixing bowls miss small dry patches or streaks of flour along the sides, which means parts of the dough never fully hydrate or develop gluten. By turning the dough out onto the counter and giving it a quick hand-knead, you ensure every bit of dough is smooth, cohesive, and perfectly kneaded and help to strengthen the gluten further.
- Prepping the bowl for the 1st rise: Lightly grease a large bowl, then place the dough in the bowl. Then, spray the plastic wrap you’re using to cover the dough with oil or baking spray to prevent the dough from sticking as it rises.
- Where to rise the dough: Don’t stress about this too much. Dough does rise best in a warm, draft-free environment, but if your kitchen runs a little cool, the rise may just take a bit longer. I usually place my bowl right on the kitchen counter, and it typically rises within 1½–2 hours for the first rise. If your oven has a proof setting, that’s a great option too as it provides a gentle, consistent warmth that helps the dough rise evenly.
- Go by look, not the clock: Rise times can vary based on room temperature, yeast type, and dough hydration. The dough is ready when it has doubled in size and gently springs back when pressed, not just because a certain amount of time has passed.
- Flour your surface: Be sure to lightly flour your clean work surface, rolling pin, hands, and the dough to prevent anything from sticking.
- Roll dough evenly: Try to roll the dough into an even rectangle with consistent thickness. This helps the rolls bake evenly so you don’t end up with doughy centers or dry outer rolls.
- Tent with foil (if needed): If the tops of the rolls are browning too quickly in the oven, loosely tent them with foil during the last part of baking. This keeps them soft and prevents over-browning.
- Glaze while warm, not hot: Let the rolls cool for about 10 minutes before frosting. This allows the glaze to gently melt into the rolls without completely sliding off.
To Make Ahead Overnight
The cinnamon roll dough can be made, filled, rolled, covered with plastic wrap or foil, and placed in the fridge overnight or up to 24 hours. The dough will slowly rise in the fridge, but still needs more time the next morning. So, in the morning, allow to rise ~1 hour on the counter (for the second rise), and then bake as directed until golden and cooked through in the center.
Variations / Substitutions
- Different fruit flavor: Fill with different flavors of jams (peach, raspberry, apricot, blueberry, etc.) and fresh fruit (just make sure it’s dry and chopped small).
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Different icing: If you prefer a thicker icing or cream cheese frosting, use the base of this frosting recipe and add in your strawberry preserves!
Storage / Freezing
- Room temperature: Store frosted or unfrosted cinnamon rolls in an airtight container at room temperature for up to 2 days. Re-warm in the microwave until soft and gooey again, ~15-45 seconds.
- Refrigerator: Store the frosted or unfrosted rolls tightly covered or in an airtight container in the fridge for up to 5 days. Re-warm in the microwave.
- Freezer: To freeze the baked cinnamon rolls, allow them to cool completely, tightly cover, and then freeze for up to 3 months. Thaw overnight in the fridge, then rewarm and enjoy.
FAQ
Can I use bread flour instead of all-purpose flour?
Yes! You know I normally love making my cinnamon rolls with bread flour; however, for these, I really like how light and fluffy there are. Ultimately, it comes down to personal preference and what texture you prefer in your cinnamon rolls. Both types of flour can yield delicious results, so you can experiment with each to see which you like best.
What type of strawberry preserves should I use?
I recommend using something high-quality like Bonne Maman Strawberry Preserves. Avoid anything too runny, as it can leak out during baking. If your preserves are thin, you can simmer them for a few minutes to thicken. Using anything homemade or from your local farmer’s market would also be delicious!
Why isn’t my dough rising?
It can be due to a couple of reasons. 1. Expired or Old Yeast: Check the expiration date on the yeast package. 2. Milk temperature: the liquid (in our case the milk) added to the yeast and sugar needs to be at the perfect temperature, around 110°F. is perfect. If it’s too hot, 120°F+, the yeast will begin to die and this hinders its ability to rise properly. 3. Cold kitchen: if the external environment is too cold, the dough will take longer to rise. Don’t stress about this too much, I place my dough in a lightly oiled bowl with plastic wrap and a towel on top on the kitchen counter near a sunny window.
Why did the centers of my cinnamon rolls pop out?
This could be for a few reasons: 1. If the dough is rolled too tightly, the centers can become compressed and pop out as the rolls expand and bake. 2. If the dough is not rolled out evenly, some parts may be thicker or thinner, causing uneven baking and resulting in the centers popping out. 3. Allow for proper proofing: if the rolls haven’t risen enough during the second rise, they might expand too quickly in the oven, pushing the centers out. Sometimes you can just press the middle back down and no one will even know!
How long will it take my dough to rise?
The first rise takes 1.5-2 hours, or until the dough doubles in size. The 2nd rise takes about 30-60 minutes. However, rise times can vary based on room temperature, yeast type, and dough hydration. The dough is ready when it has doubled in size and gently springs back when pressed, not just because a certain amount of time has passed.
When do I know my cinnamon rolls are done?
Visually, the edges should be slightly pulled away from the sides of the pan and they should look golden brown. The center of the rolls should have an internal temperature of 190°F-200°F. If you notice the tops browning too quickly, tent a piece of aluminum foil over the tops.
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Strawberry Cinnamon Rolls
Ingredients
For the dough
- 2¼ tsp. instant yeast (1 packet (0.25oz))
- 3¾ cups all-purpose flour (spooned & leveled)
- 1/4 cup granulated sugar
- 1 tsp. fine salt
- 1/3 cup unsalted butter (melted and slightly cooled (warm, not hot ~90-100°F))
- 1 cup whole milk (warmed to ~110°F)
- 1 large egg + 1 large egg yolk (room temperature)
For the cinnamon filling
- 1/2 cup unsalted butter (softened)
- 2/3 cup light brown sugar (packed)
- 1 Tbsp. ground cinnamon
For the strawberry filling
- 1/2-2/3 cup thick strawberry preserves
- 1/2 cup fresh strawberries (very finely chopped (pat dry to remove excess moisture))
For the strawberry glaze
- 1 cup powdered sugar
- 1-2 Tbsp. milk
- 1-2 Tbsp. strawberry preserves
- 1/2 tsp. vanilla extract
- Pinch of salt
- Sliced or diced strawberries (for garnish)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix dry ingredients: In a large bowl, combine flour, sugar, yeast, and salt.2¼ tsp. instant yeast, 3¾ cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp. fine salt
- Add wet ingredients: Add warm milk, melted butter, egg, and egg yolk. Mix a few times with a wooden spoon just until a soft dough forms, and then knead for 8-10 minutes (by hand or mixer) Start Timer until smooth and elastic. I usually use the dough hook on my stand mixer for this.1/3 cup unsalted butter, 1 cup whole milk, 1 large egg + 1 large egg yolk
- Rise: Place in a lightly greased bowl (I grease mine with a little vegetable oil or olive oil), cover with plastic wrap and a warm kitchen towel, and let rise for 1½ hours, or until doubled. Start Timer
- Roll out the dough: On a lightly floured surface, roll the dough into a 12×18-inch rectangle.
- Add the filling: Spread the softened butter evenly over the dough. Sprinkle brown sugar and cinnamon evenly over the butter, and I like to use my fingertips to gently work the cinnamon sugar into the butter. Carefully spread the strawberry preserves over the cinnamon layer (just a thin layer is all you need), then sprinkle the finely chopped strawberries on top.1/2 cup unsalted butter, 2/3 cup light brown sugar, 1 Tbsp. ground cinnamon, 1/2-2/3 cup thick strawberry preserves, 1/2 cup fresh strawberries
- Roll and cut: Starting from the long side, roll the dough tightly but gently into a log (to prevent filling from squeezing out). Cut into 12 rolls and place into a greased 9×13-inch pan.
- Second rise: Cover with plastic wrap and a towel again and let rise for ~45 minutes, until puffy.
- Bake: Preheat oven to 350°F. Bake for 25-30 minutes Start Timer, or until lightly golden. If browning too quickly, loosely tent with foil. The cinnamon rolls will reach an internal temperature of 190-195°F when done.
- Make the glaze: In a small bowl, whisk together powdered sugar, milk, strawberry preserves, vanilla, and salt until smooth and pourable.1 cup powdered sugar, 1-2 Tbsp. milk, 1-2 Tbsp. strawberry preserves, 1/2 tsp. vanilla extract, Pinch of salt
- Finish: Spread glaze over warm rolls and serve with fresh strawberries.Sliced or diced strawberries
Notes
- Active yeast: To substitute active yeast, bloom the yeast by adding the yeast, warm milk, and sugar to a bowl and gently stirring. Allow to sit for about 10 minutes, or until foamy on top, before adding the flour, warm whole milk, eggs, and melted butter.
- Storage:
- Room temperature: Store frosted or unfrosted cinnamon rolls in an airtight container at room temperature for up to 2 days. Re-warm in the microwave until soft and gooey again, ~15-45 seconds.
- Refrigerator: Store the frosted or unfrosted rolls tightly covered or in an airtight container in the fridge for up to 5 days. Re-warm in the microwave.
- Freezer: To freeze the baked cinnamon rolls, allow them to cool completely, tightly cover, and then freeze for up to 3 months. Thaw overnight in the fridge, then rewarm and enjoy.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
