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–+ servings
Five strawberry cinnamon rolls on a large oval plate with spoon and extra fresh strawberries.
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Strawberry Cinnamon Rolls

These Strawberry Cinnamon Rolls are soft, fluffy, and filled with a sweet strawberry filling, then topped with a strawberry glaze. They’re perfect for a summer brunch, holiday, or a special breakfast treat!
Course Breakfast
Cuisine American
Keyword strawberry cinnamon rolls
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 2 hours 15 minutes
Total Time 3 hours 15 minutes
Servings 12 rolls
Calories 431kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of mixing together the dry ingredients for strawberry cinnamon rolls.
  • 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
    Three images showing adding in the wet ingredients then mixing the dough.
  • 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
    Side-by-side of placing the dough in a slightly oiled bowl then allowing to rise until doubled in size.
  • Roll out the dough: On a lightly floured surface, roll the dough into a 12x18-inch rectangle.
    Side-by-side image of rolling out the dough into a large 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
    Three images showing adding the butter, cinnamon and strawberry filling.
  • 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 9x13-inch pan.
    Side-by-side image of rolling up the dough and cutting into 12 rolls.
  • Second rise: Cover with plastic wrap and a towel again and let rise for ~45 minutes, until puffy.
    Side-by-side image of placing cut rolls into 9x13 pan and allowing them to rise again 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.
    Strawberry cinnamon rolls baked in 9x13 pan.
  • 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
    Side-by-side image of mixing together the glaze ingredients in a small bowl.
  • Finish: Spread glaze over warm rolls and serve with fresh strawberries.
    Sliced or diced strawberries
    Side-by-side image of spooning the strawberry glaze over the cinnamon rolls then adding a few extra strawberries on top.

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

Serving: 1cinnamon roll | Calories: 431kcal | Carbohydrates: 69g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 190mg | Potassium: 140mg | Fiber: 2g | Sugar: 35g | Vitamin A: 473IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 2mg