The Most Irresistible Strawberry Cinnamon Roll Recipe

These homemade strawberry cinnamon rolls with cream cheese frosting are soft, jammy, and ridiculously delicious—perfect for weekend brunch or any sweet craving.

What Makes This Strawberry Cinnamon Roll Recipe Special?

This strawberry cinnamon roll recipe transforms fluffy homemade dough into pillowy rolls bursting with homemade strawberry jam filling, warm cinnamon spice, and tangy cream cheese frosting swirled with more strawberry goodness. Each bite delivers soft bread, jammy fruit, and creamy topping in perfect harmony.

You know that moment when you pull apart a warm cinnamon roll and watch the filling peek out from those beautiful swirls? Now imagine that filling is bright, fresh strawberry jam you made yourself.

These strawberry rolls with cream cheese frosting take everything you love about classic cinnamon rolls and give them a fruity, spring-inspired twist that’ll have everyone asking for seconds.

I’ve been making cinnamon rolls for years, but these homemade strawberry cinnamon rolls have quickly become my family’s most-requested weekend treat. If you’re already a fan of fruit-filled pastries, you’ll also love our soft Italian ricotta almond cookies for another delightful homemade treat.

Why You’ll Love This Strawberry Cinnamon Roll Recipe

Homemade strawberry cinnamon rolls might sound ambitious, but trust me—they’re totally doable. Here’s why you’re going to fall head over heels:

They’re actually easier than you think. The dough comes together in one bowl with just basic ingredients you probably already have. No fancy equipment required, though a stand mixer makes things even simpler.

The strawberry filling is pure magic. You’re making real strawberry jam right on your stovetop, and it tastes infinitely better than anything from a jar. Plus, you control the sweetness and texture.

That cream cheese frosting though. We’re mixing actual strawberry filling into the frosting, so every creamy swipe is packed with berry flavor. It’s tangy, sweet, and absolutely swoon-worthy.

They’re gorgeous. When you slice into these rolls and see those ruby-red swirls, you’ll feel like a professional baker. They’re Instagram-worthy without even trying.

Nutritional Peek

Per Serving	Amount
Calories	385
Protein	7g
Carbs	58g
Fat	14g

Based on 9 servings

Ingredients for Your Strawberry Rolls with Cream Cheese Frosting

Making homemade strawberry cinnamon rolls starts with gathering quality ingredients—nothing fancy, just the good stuff. Here’s everything you’ll need for these beauties.

For the Cinnamon Roll Dough:

Amount	Ingredient
2 large	Eggs, room temperature (seriously, don’t skip the room temp part)
¼ cup	Granulated sugar
¼ cup	Unsalted butter, softened
1 cup	Milk, room temperature
4¼ cups	Unbleached all-purpose flour, plus more for shaping
2¼ teaspoons	Instant dry yeast (1 packet)
1 teaspoon	Kosher salt

For the Filling & Assembly:

Amount	Ingredient
1 pint	Fresh strawberries, about ¾ lbs (I love using the sweetest ones I can find)
½ cup	Granulated sugar
1 tablespoon	Lemon juice
1 tablespoon	Cornstarch
1 tablespoon	Water
2 teaspoons	Ground cinnamon
1 tablespoon	Unsalted butter, softened for the dish

For the Strawberry Cream Cheese Frosting:

Amount	Ingredient
4 ounces	Cream cheese, room temperature
2 tablespoons	Strawberry filling from above
⅓ cup	Powdered sugar
1 teaspoon	Lemon juice

Equipment You’ll Need

Here’s what’ll make your baking adventure smooth and easy:

Essential:

• Large mixing bowl or stand mixer with dough hook
• Medium saucepan for the strawberry filling
• Rolling pin
• 9×13 inch baking dish
• Sharp serrated knife
• Plastic wrap for rising

Optional but helpful:

• Bench scraper (amazing for handling sticky dough and rescuing escaped jam)
• Instant-read thermometer (takes the guesswork out)
• Silicone spatula for frosting

How to Make the Best Strawberry Cinnamon Roll Recipe

Let’s make some magic happen! This strawberry cinnamon roll recipe breaks down into three main parts: dough, filling, and assembly. Take your time and enjoy the process.

Prepare the Cinnamon Roll Dough:

1. Add eggs, sugar, softened butter, milk, flour, yeast, and salt to your large mixing bowl or stand mixer fitted with the dough hook attachment. Mix on low speed until everything comes together into a shaggy mass, about 1 minute.

2. Increase speed to medium and knead for 5 minutes in a stand mixer (8-10 minutes by hand if you’re getting your arm workout in). The dough should pull up with the hook and stretch without immediately tearing—it’ll still be slightly sticky, and that’s exactly what you want for tender rolls.

3. Lightly spray or oil a large bowl, shape your dough into a smooth ball, and plop it in. Turn it once to coat all sides with oil, then cover tightly with plastic wrap. Let it rise in a warm spot for 1½ to 2 hours until doubled in size. (I like to put mine near a sunny window or on top of the fridge.)

Make the Strawberry Filling:

4. Wash, dry, and dice your strawberries into small pieces—think ¼ inch chunks. Combine them in a medium saucepan with sugar and lemon juice, then bring everything to a boil over medium heat.

5. Reduce heat to low and let it simmer for about 10 minutes, stirring occasionally. The berries will break down and release their juices, creating this gorgeous ruby-red mixture that smells absolutely incredible.

6. Whisk together cornstarch and water in a small bowl until completely smooth with no lumps. Slowly pour this slurry into your bubbling strawberry mixture while whisking constantly—this thickens everything into proper jam consistency. Continue cooking for 1 more minute.

7. Pour your homemade strawberry filling into a shallow dish and let it cool completely. Refrigerate for at least 1 hour (or overnight if you’re prepping ahead). Trust me, cold filling is so much easier to spread.

Assemble, Proof & Bake Your Strawberry Rolls:

8. Generously butter your 9×13 inch baking dish—I use a full tablespoon because we’re not messing around here. Set it aside.

9. Punch down your beautiful risen dough (so satisfying!) and turn it out onto a lightly floured surface. Gently shape it into a rectangle with the long side facing you, then roll it into an approximately 18×13 inch rectangle. Don’t stress about perfect measurements.

10. Sprinkle the ground cinnamon evenly over the entire surface of the dough. Reserve 2 tablespoons of your strawberry jam in a small bowl for the frosting—don’t skip this step or you’ll be sad later!

11. Spread the remaining strawberry filling over the cinnamon-dusted dough, leaving about a ½ inch gap along one long edge. Here’s the key technique: starting from the long edge without the gap, roll the dough gently around the filling rather than squeezing it tight like traditional cinnamon rolls. (If you roll too tightly, you’ll just squish all that gorgeous jam out the sides.)

12. Some jam will escape out the rolled sides—this is completely normal and expected. Keep rolling until you’re about 2 inches from the end, then take that clean edge and pull it up and over the top of your log. Pinch it firmly to seal.

13. Using a serrated knife or very sharp chef’s knife, slice the log into 9 equal pieces. Work quickly because gravity is not your friend here—the weight of each roll will push more filling out. Embrace the mess!

14. Arrange the rolls cut-side up in your buttered dish in a staggered pattern. Use a bench scraper or spatula to scoop up any escaped jam from your work surface and drizzle it over rolls that look a bit sparse or into the gaps between them.

15. Cover with plastic wrap and let rise for 30 minutes at room temperature. Meanwhile, preheat your oven to 350°F (no convection fan).

16. Bake for 30-35 minutes until the tops are gorgeously golden brown and a toothpick inserted into the center roll comes out clean. If you’re fancy with a thermometer, the center roll should read 185°F internally.

17. Let the rolls cool about 90% before frosting—or as long as your family’s patience allows. Mine lasted approximately 47 seconds.

Prepare the Strawberry Cream Cheese Frosting:

18. In a small bowl, use a silicone spatula to stir together softened cream cheese, your reserved strawberry jam, powdered sugar, and lemon juice until smooth and creamy. The jam adds both flavor and this beautiful pink color.

19. Spread the frosting generously over your barely-cooled rolls. Serve immediately and prepare for the compliments!

Pro Tips for Perfect Homemade Strawberry Cinnamon Rolls

Room temperature ingredients are non-negotiable. Cold eggs and milk won’t incorporate properly into your dough, creating an uneven texture.

According to King Arthur Baking, ingredients at similar temperatures create a stable emulsion that results in tender, even crumb structure. A temperature difference greater than 10°C can cause the dough to develop unevenly. Let everything sit on the counter for 30-60 minutes before mixing.

Don’t over-knead your dough. You want it smooth and elastic, but overworking develops too much gluten, which creates tough, chewy rolls instead of pillowy soft ones. Stop kneading as soon as the dough passes the windowpane test.

Make your filling in advance. The strawberry jam needs time to cool and thicken completely. I usually make mine the night before, which also lets the flavors deepen and meld together beautifully.

The rolling technique makes all the difference. Think of it as wrapping the dough around the filling rather than rolling it up tightly. Leave a little breathing room for that jam—it’ll settle into the spirals as they bake.

Use a sharp knife and work quickly. A dull knife will squish your beautiful rolls and force more filling out. One quick, confident slice per roll is better than sawing back and forth.

What If Things Don’t Go Perfectly?

Why is my dough not rising? Check your yeast’s expiration date and make sure your liquid wasn’t too hot (over 110°F kills yeast). If your kitchen is cold, try placing the covered bowl in a turned-off oven with just the light on for gentle warmth.

What if my strawberry filling is too runny? No worries! Just return it to the saucepan, whisk together another teaspoon of cornstarch with a teaspoon of water, and simmer for another minute or two. It’ll thicken right up as it cools.

My rolls are oozing filling everywhere—help! First, this is totally normal. Second, just scoop up that escaped jam and spoon it back over the rolls before baking. It’ll create delicious caramelized bits around the edges.

The centers are doughy even though the tops are brown. Your oven might be running hot. Tent the rolls with foil and continue baking until the internal temperature reaches 185°F. An oven thermometer is a worthwhile investment!

Fun Variations & Creative Twists

Try these delicious spins on this strawberry cinnamon roll recipe:

Berry medley rolls: Mix in ¼ cup of raspberries or blueberries with your strawberries for a more complex flavor. The different berries create gorgeous color variations.

Nutty addition: Sprinkle ⅓ cup of chopped pecans or sliced almonds over the filling before rolling. The crunch is incredible against all that soft dough.

Lemon lovers: Add 1 teaspoon of lemon zest to your cream cheese frosting for an extra citrusy punch that really makes the strawberries pop.

Make them mini: Cut 12-15 smaller rolls instead of 9 large ones, perfect for brunches or parties. Just reduce baking time by 5-7 minutes.

For more fruit-filled inspiration, explore our best coffee cake mix for another breakfast treat!

How to Serve, Store & Reheat These Beauties

Serving: These strawberry rolls with cream cheese frosting are absolutely divine warm from the oven, but they’re also wonderful at room temperature. Serve them for brunch alongside fresh coffee, or embrace dessert-for-breakfast energy any day of the week.

Storage: Keep leftover rolls covered at room temperature for up to 2 days, or refrigerate them for up to 5 days. The cream cheese frosting means they need to stay cool if you’re keeping them longer than a day.

Reheating: Warm individual rolls in the microwave for 20-30 seconds, or reheat the whole pan covered with foil at 300°F for 10-15 minutes. They’ll taste freshly baked again!

Freezing: You can freeze unfrosted baked rolls for up to 3 months. Thaw overnight in the fridge, warm them up, and add fresh frosting before serving.

Creative Ways to Use Leftover Bits

Got a little extra strawberry filling or a lonely roll getting stale? Here’s how to give them new life:

Leftover filling magic: Swirl extra strawberry jam into yogurt, spread it on toast, or use it as a topping for pancakes and waffles. It also makes an incredible filling for thumbprint cookies.

Day-old rolls transformed: Cube slightly stale rolls and turn them into a decadent bread pudding. Or toast slices and serve them with ice cream for an unexpected dessert.

Frosting dreams: Extra cream cheese frosting is perfect for spreading on graham crackers, dolloping onto fresh berries, or mixing into your morning oatmeal for a treat.

Strawberry Cinnamon Roll FAQs

Celebrate Your Delicious Strawberry Cinnamon Roll Creation!

There’s something absolutely magical about pulling a pan of homemade strawberry cinnamon rolls from your oven—the way your whole kitchen smells like spring, strawberries, and cinnamon all wrapped into one warm hug. These beauties prove that scratch baking doesn’t have to be complicated to be impressive.

I’d absolutely love to see how yours turn out! Snap a photo and share your creation in the comments below. Did the kids devour them? Did you try one of the variations? Let me know what you think!

Baked with love by Rebeccah Ellene.