Strawberry cinnamon rolls filled with homemade strawberry compote and topped with a strawberry cream cheese glaze.
These strawberry cinnamon rolls bake up soft and fluffy, with a real strawberry swirl that tastes bright and fresh rather than overly sweet or artificial.
The strawberry filling is tested to remain spreadable but thick enough to roll without leaking, so you end up with clean layers and attractive pink swirls after baking.
Why you’ll love this recipe
- Soft & fluffy rolls: tender, brioche-style texture that stays moist.
- Real strawberry flavor: a homemade strawberry filling gives a bright fruit taste without relying on store-bought jam.
- Make-ahead friendly: assemble or proof the rolls overnight and bake fresh the next morning.
Ingredients you need
A concise list of what you’ll need to make soft strawberry cinnamon rolls with real strawberry flavor.
- Brioche dough: flour, sugar, yeast, salt, egg, milk, unsalted butter.
- Strawberry filling: fresh or frozen strawberries, granulated sugar, lemon juice.
- Strawberry cream cheese glaze: cream cheese, powdered sugar, vanilla, a bit of the prepared strawberry filling.
Tips for this recipe
- Weigh your ingredients: a kitchen scale ensures consistent, bakery-style results.
- Let the dough fully rise: allow the dough to double in size for the lightest texture.
- Thicken the strawberry filling: cook the fruit until it reaches a jam-like consistency to avoid leaking while baking.
- Soften the cream cheese: use room-temperature cream cheese so the glaze mixes smoothly and spreads easily.
- Bake until lightly golden: avoid overbaking; slightly underbaked rolls remain tender and moist inside.
How to make strawberry cinnamon rolls
This version starts with a rich, enriched dough and a cooked strawberry filling that is blended and chilled. The steps below outline how to prepare the filling, make the brioche-style dough, assemble the rolls, and finish them with a strawberry cream cheese glaze.
Strawberry filling:
- Place fresh or frozen strawberries in a saucepan with granulated sugar and the juice of half a lemon.
- Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.
- Remove from the heat and blend until smooth using an immersion blender or food processor. Chill completely before spreading on the dough.
Dough: Combine dry ingredients, then add warm milk, one egg, and softened butter. Knead until the dough is smooth and slightly elastic.
Cover and let the dough rise until doubled in size. This can take roughly two hours at room temperature; for an overnight option, refrigerate to slow the rise and bake the next day.
Assemble: Roll the dough into a large rectangle on a lightly floured surface. Spread an even layer of chilled strawberry filling across the dough, leaving a small border around the edges. Cut into 12 strips, gently roll each strip into a spiral, and place the spirals into a greased baking dish. Cover and let rise again until puffy, about 30–45 minutes.
Bake at 350°F / 180°C until lightly golden, about 20–25 minutes. Allow the rolls to cool slightly in the dish before glazing.
Strawberry cream cheese glaze: Beat cream cheese and softened butter, then add powdered sugar, vanilla, and two tablespoons of chilled strawberry puree. Mix until smooth and slightly pink. Spread the glaze over the rolls while they are still slightly warm so it melts into the layers.
Serving Suggestions
- Best served warm straight from the oven, when the glaze is slightly melted into the rolls.
- Perfect for breakfast or brunch alongside coffee, tea, or a latte.
- Add fresh strawberries on top or a light dusting of powdered sugar for an extra touch.
Storage
Store covered in the refrigerator for up to 3–4 days. Reheat briefly in the microwave or warm oven to restore tenderness and serve warm for the best texture and flavor.
Recipe Variations
- Mixed berry rolls: combine strawberries with raspberries for a mixed filling.
- Lemon strawberry rolls: add lemon zest to the filling for bright citrus notes.
- Chocolate strawberry rolls: sprinkle chocolate chips into the filling for a decadent twist.
- Mini rolls: cut smaller pieces for individual-size rolls that bake faster.
- Glaze-free version: serve plain or dusted lightly with powdered sugar.
Recipe Questions
Can I use frozen strawberries?
Yes. If using frozen berries, cook them a bit longer to reduce excess moisture and ensure the filling thickens properly.
Can I make them ahead of time?
Yes. You can prepare the rolls, refrigerate them overnight, and bake the next morning for fresh, warm rolls with minimal morning effort.
Why is my filling leaking?
Leaking usually means the filling is too thin. Make sure the strawberry mixture is cooked down to a jam-like thickness and chilled before spreading on the dough.
How do I reheat strawberry cinnamon rolls?
Reheat gently in the microwave for short bursts or warm in a low oven until just heated through to preserve softness.
More Cinnamon Roll Recipes
- Oreo cinnamon rolls
- Chocolate cinnamon rolls
- Biscoff cinnamon rolls
- Blueberry cinnamon rolls
I hope you’ll love this recipe! If you try it, leave a quick comment or rating — feedback always helps. Happy baking!
Strawberry Cinnamon Rolls
- Author: Fadela
- Total Time: 1 hour 20 minutes
- Yield: 12 rolls
Description
Strawberry cinnamon rolls filled with a homemade strawberry compote and finished with a creamy strawberry cream cheese glaze. Soft, fluffy rolls with genuine strawberry flavor — makes about 12 rolls.
Ingredients
Brioche Dough
- 260 ml (1 cup) warm milk
- 10 g (1 tbsp) instant dry yeast
- 540 g (4 ¼ cups) flour
- 65 g (⅓ cup) granulated sugar
- 1 teaspoon salt
- 1 egg, room temperature
- 80 g (⅓ cup) unsalted butter, very soft
Strawberry Filling
- 250 g (1 ¾ cups) strawberries
- 50 g (¼ cup) granulated sugar
- Juice of half a lemon
Strawberry Cream Cheese Glaze
- 100 g (½ cup) cream cheese
- 40 g (3 tbsp) unsalted butter, softened
- 60 g (½ cup) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cold strawberry puree (from the filling)
Instructions
Strawberry Filling
- Combine strawberries, lemon juice, and sugar in a saucepan.
- Cook over medium heat until the mixture thickens to a jam-like consistency, about 10 minutes.
- Blend until smooth and refrigerate until completely cool.
Cinnamon rolls dough
- In a large bowl or stand mixer, combine flour, sugar, salt, and yeast. If using active dry yeast, dissolve it in warm milk first.
- Add warm milk, softened butter, and the egg. Mix to combine.
- Knead for 5–7 minutes until the dough is smooth and elastic.
- Cover and let rise until doubled in size, about 1.5–2 hours (or refrigerate overnight).
- Roll the dough into a rectangle (about 40 x 30 cm) and spread the cooled strawberry filling evenly.
- Cut into 12 strips, roll each into a spiral, and place in a greased baking dish.
- Cover and let rise for 30–60 minutes, then bake at 180°C (350°F) for 20–25 minutes until lightly golden.
Strawberry Cream Cheese Glaze
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and strawberry puree and mix until pink and creamy.
- Spread the glaze over slightly warm rolls and serve.
Notes
Storage: Keep rolls in an airtight container in the refrigerator for up to 3–4 days. Reheat briefly before serving.
Tips:
- Use a kitchen scale for accurate measurements.
- Milk should be warm, not hot, to avoid killing the yeast.
- Cool the strawberry filling completely before spreading to prevent a soggy dough.
- Don’t overfill the rolls to avoid leakage during baking.
- For an overnight method, assemble and refrigerate the rolls before the final rise, then bake in the morning.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Brioches, breads
- Cuisine: American