If you’re a fan of cinnamon rolls and crave something a bit more unique and indulgent, then this Strawberry Cinnamon roll recipe is the perfect treat for you! It’s a sweet twist on a classic favorite.

Imagine soft, pillowy, fresh strawberry rolls filled with cinnamon, topped with a simple cream cheese glaze. It’s the perfect way to elevate your morning routine, brunch gathering, or dessert table. This recipe combines the warmth of classic cinnamon rolls with strawberries’ bright, fresh flavors, creating a mouthwatering combination that’s hard to resist. Make this for your Valentine’s Day celebration to impress family and friends.
In this post, I’ll walk you through the step-by-step process of making these homemade strawberry cinnamon rolls, from the dough to the glaze, so you can easily recreate them at home.
Why You’ll Love These Strawberry Cinnamon Rolls
- Perfect Combination of Flavors: The rich cinnamon filling blends beautifully with the freshness of strawberries in the dough, creating a familiar and unique flavor profile.
- Soft and Fluffy: This recipe ensures your strawberry rolls are light, airy, and soft with just the right amount of fluff.
- Sweet cream cheese Glaze: The homemade glaze adds the perfect touch of sweetness to the roll.
- Great for Any Occasion: These strawberry cinnamon rolls are versatile and crowd-pleasing, whether for breakfast, brunch, or a special treat. You can customize it to the occasion.
Ingredients for Strawberry Cinnamon Rolls
For the Dough:
- all-purpose flour (plus extra for dusting)
- strawberry powder- made from freeze-dried strawberries
- active dry yeast
- strawberry puree
- sugar
- unsalted butter, melted
- egg
- vanilla extract
- salt
For the Cinnamon Filling:
- brown sugar, packed
- ground cinnamon
- unsalted butter, softened
For the Glaze:
- cream cheese
- powdered sugar
- unsalted butter, room temperature
- vanilla extract
How to Make Strawberry Cinnamon Rolls
Step 1: Prepare the Dough
- Combine the flour, strawberry powder, yeast, salt, and sugar in a stand mixer or a large bowl. Mix everything with a wooden spoon, then add the strawberry puree, egg, and melted butter to the dry ingredients. NB- I warmed the strawberries puree before adding to the dry ingredients to help activate the yeast
- Knead the dough: Stir until the dough comes together into a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook, and knead at a medium to low speed until smooth and elastic. The dough is ready when the dough pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, one tablespoon at a time, until the dough leaves the side of the bowl. This will take about 5-7 minutes. You can Knead the dough by hand, which will take about 7 – 10 minutes.
- Let It Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise for 10 minutes in a warm place until the filling is done.
Step 2: Make the Cinnamon Filling
- Prepare the Cinnamon Sugar: Mix the brown sugar and cinnamon in a small bowl. Set aside.
- Spread the Butter: Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a 12×18-inch rectangle. Spread the softened butter evenly over the entire surface of the dough.
- Add the Cinnamon Sugar: Sprinkle the cinnamon sugar mixture generously over the buttered dough, making sure it’s evenly distributed.
Step 3: Assemble the Rolls
- Roll the Dough: Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal the roll.
- Cut the Rolls: Using a sharp knife or dental floss, slice the roll into 12 equal pieces.
- Place the Rolls in a Pan: Grease a 9×13-inch baking dish and arrange the rolls in the dish. Leave a little space between each roll to allow for rising. Cover with a kitchen towel and let them rise for another 30-45 minutes until they puff up.
Step 4: Bake the Rolls
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Bake the Rolls: Bake the rolls for 25-30 minutes or until golden brown on top. Check them by inserting a toothpick into the center of one; it should come out clean.
Step 5: Make the Glaze
Prepare the Glaze: In a medium bowl, combine the cream cheese, powdered sugar, melted butter, and vanilla extract. Stir until smooth. If the glaze is too thick, add more milk, a teaspoon at a time, until it reaches your desired consistency.
Step 6: Glaze the Rolls
Once the rolls are baked and slightly cooled, drizzle the glaze generously over the top. The glaze will soak into the warm rolls, adding flavor.
Tips for the Perfect Strawberry Cinnamon Rolls
- Make Ahead: You can make the dough and store it in the fridge overnight. Just let it come to room temperature and rise before baking.
- Flavor Variations: Feel free to experiment with other fruits, like raspberries or blueberries, in the dough. You can even add a little lemon zest for an extra tangy twist.
- Storage: These rolls are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Don’t add more flour than you need. You can add a little more flour to bring the dough into a knead-able consistency, but adding too much will give you dense, dry rolls.
- Don’t kill the yeast. If your liquid mixture is too hot, it will kill the yeast, and you won’t notice until you’re far into the recipe… when the rolls don’t rise! Keep the temperature warm to the touch, around 100–110°F (38–43°C).
Frequently Asked Questions (FAQs)
Can I freeze these strawberry cinnamon rolls?
Yes! After baking, let the rolls cool completely. Wrap them tightly in plastic wrap and aluminum foil, then freeze. To reheat, bake from frozen at 350°F for 10-15 minutes.
Can I make these rolls without the strawberry glaze?
Of course! The cinnamon rolls are delicious on their own, but the strawberry glaze really adds a special touch. You could also substitute with a cream cheese glaze or a simple powdered sugar glaze.
How do I make these rolls vegan?
To make these strawberry cinnamon rolls vegan, you can substitute the dairy ingredients:
- Replace the butter with vegan butter or coconut oil.
- Use a flax egg or another egg substitute for the egg.
Make Ahead Instructions
Make Ahead Instructions: This dough can be made the night before. Here is how: After slicing the dough, arrange it in your baking pan, cover it with plastic wrap, and let it rest in the refrigerator overnight. Remove it from the refrigerator the following day and allow it to rise in a warm environment for about 1 hour. Continue with the baking instructions.
Freezing Instructions: Baked rolls can be frozen for 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy Baking!
Linda!!
Strawberry Cinnamon Roll Recipe
Equipment
Ingredients
- For the Dough:
- 2¾ cups All-purpose flour plus extra for dusting
- ¼ cup Strawberry powder- made from freeze-dried strawberries
- 2¼ teaspoons Active dry yeast
- 1 cup Strawberry puree -warm
- ¼ cup Sugar
- 3 tablespoons Unsalted butter melted
- 1 Large egg
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- For the Cinnamon Filling:
- ¼ cup brown sugar packed
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter softened
- For the Glaze:
- 4 oz cream cheese
- ½ cup powdered sugar
- 2 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Dough
- Combine the flour, strawberry powder, yeast, salt, and sugar in a stand mixer or a large bowl. Mix everything with a wooden spoon, then add the strawberry puree and melted butter to the dry ingredients.
- Knead the dough: Stir until the dough comes together into a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook, and knead at a medium to low speed until smooth and elastic. The dough is ready when the dough pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, one tablespoon at a time, until the dough leaves the side of the bowl. This will take about 5-7 minutes. You can Knead the dough by hand, which will take about 7 – 10 minutes.
- Let It Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rest for about 10 minutes in a warm place while you make the filling.
- Step 2: Make the Cinnamon Filling
- Prepare the Cinnamon Sugar: Mix the brown sugar and cinnamon in a small bowl. Set aside.
- Spread the Butter: Transfer the dough onto a lightly floured surface once the filling is ready. Roll it out into a 12×18-inch rectangle. Spread the softened butter evenly over the entire surface of the dough.
- Add the Cinnamon Sugar: Sprinkle the cinnamon sugar mixture generously over the buttered dough, making sure it’s evenly distributed.
- Step 3: Assemble the Rolls
- Roll the Dough: Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal the roll.
- Cut the Rolls: Using a sharp knife or dental floss, slice the roll into 12 equal pieces.
- Place the Rolls in a Pan: Grease a 9×13-inch baking dish and arrange the rolls in the dish. Leave a little space between each roll to allow for rising. Cover with a kitchen towel and let them rise for another 60 – 90 minutes until they puff up.
- Step 4: Bake the Rolls
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Bake the Rolls: Bake the rolls for 25-30 minutes or until golden brown on top. Check them by inserting a toothpick into the center of one; it should come out clean.
- Step 5: Make the Glaze
- Prepare the Glaze: In a medium bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese at high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners' sugar and vanilla until combined. Spread the icing over the warm rolls using a knife or icing spatula and serve immediately.
- Step 6: Glaze the Rolls
- Once the rolls are baked and slightly cooled, drizzle the glaze generously over the top. The glaze will soak into the warm rolls, adding flavor.
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