Strawberry Cinnamon Rolls are soft, fluffy rolls swirled with a buttery cinnamon filling, layered with homemade strawberry compote, and finished with cream cheese frosting.

I wanted these Strawberry Cinnamon Rolls to feel like a mashup of a classic homemade cinnamon rolls and strawberry shortcake or strawberry pound cake, without tipping into overly sweet or artificial territory. The base is a soft, enriched dough that can actually handle a generous filling, layered first with a buttery cinnamon sugar (because I'm not ready to abandon cinnamon entirely) and then a homemade strawberry compote that bakes down into the rolls instead of leaking everywhere. They're rich but not heavy, sweet but balanced, and exactly the kind of thing that makes you say you'll "just have half" and then immediately reconsider that plan.

If you love strawberry desserts or classic cinnamon rolls or even need some help with valentine's day or mother's day dessert with a little extra personality, this blueberry cinnamon rolls will be right up your alley.

Why You'll Love This Strawberry Cinnamon Rolls

If you're going to put in the effort to make cinnamon rolls, this is the kind of result you want.

The dough is soft, rich, and sturdy enough to hold a generous amount of filling without turning soggy or collapsing.
You get the best of both worlds with a classic brown sugar cinnamon layer and a homemade strawberry compote baked right into the rolls.
The strawberry flavor tastes fresh and real, not overly sweet or artificial.
Pouring cream over the rolls before baking makes them extra soft and bakery-style without feeling heavy.
Finished with cream cheese frosting and extra strawberry on top, they look impressive without requiring fancy techniques.

Ingredients Overview

This is a quick overview of the ingredients you'll need. Be sure to scroll down to the recipe card below for the full list and exact measurements.

Whole milk - Used to hydrate and enrich the dough; whole milk gives you softer rolls than anything lower-fat, which is the whole point here.
Active dry yeast - The leavening that makes these rolls fluffy and tall; make sure it's fresh or you'll be waiting a long time for very little payoff.
Bread flour - Higher protein means stronger dough, which matters when you're stuffing rolls with both cinnamon sugar and strawberries.
Butter - Adds richness and flavor throughout the dough and filling; use softened butter so it actually incorporates instead of fighting you.
Fresh or frozen strawberries - Cooked down into a compote so the strawberry flavor bakes into the rolls instead of leaking out everywhere.
Strawberry jam or strawberry pie filling (optional substitute) - A shortcut option if you're short on time; still good, just a little sweeter and less fresh-tasting.
Heavy cream - Poured over the rolls before baking to keep them soft and bakery-style; this is not optional if you want that plush interior.
Brown sugar - Creates that classic gooey cinnamon roll texture and adds depth that plain sugar just doesn't have.
Cinnamon - Grounds the sweetness and keeps these firmly in cinnamon roll territory, even with all the strawberry action.
Cream cheese - The base of the frosting; tangy enough to balance the sweetness without stealing the show.
Vanilla extract - Rounds everything out and makes the frosting taste finished instead of flat.

How to Make the Dough

Start by making the dough, since everything else builds from here.

In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, yeast, and a small amount of sugar. Let it sit for about 10 minutes until the mixture looks foamy - this is how you know the yeast is awake and ready.
Add the remaining sugar, eggs, bread flour, butter, and salt. Using the dough hook attachment, mix on medium speed until the dough forms and pulls away from the sides of the bowl. It should be soft and slightly tacky, not stiff.
Transfer the dough to a lightly greased large bowl, cover, and let rise at room temperature for about 1 hour, or until noticeably puffy.
After the first rise, perform one gentle stretch and fold directly in the bowl, then cover again.
Place the dough in the refrigerator to chill for at least 2 hours or up to overnight. This rest in the fridge makes the dough easier to roll and improves the overall texture.

Filling, Rolling, and Second Rise

This is where things start to look like cinnamon rolls.

On medium heat, cook the frozen or fresh strawberries with sugar and water until softened and jammy. Transfer the strawberry filling to a container and let it cool completely before using.
Lightly grease a 9×13 dish or pan with cooking spray and set aside.
On a lightly floured surface, roll the chilled dough into a large rectangle using a rolling pin, keeping the thickness as even as possible.
Spread the cinnamon-sugar filling evenly over the top of the dough, then layer on most of the cooled strawberry filling.
Using a pizza cutter or sharp knife, cut the dough into equal strips.
Roll each strip into a tight spiral and place the rolls into the prepared pan.
Cover and let the rolls rise again for the second rise, about 45-60 minutes, until puffy and touching.
Preheat the oven while the rolls rise. Just before baking, warm the cream briefly in the microwave and pour it over the rolls.
Bake until deeply golden brown, then let cool slightly before frosting.

Tips for Success - Strawberry Cinnamon Rolls

Use room temperature ingredients for the dough and frosting. Cold eggs or butter slow everything down and make mixing harder than it needs to be.
Don't rush the rises. The dough should look visibly puffy before moving on - if it's not there yet, give it more time. You can always place a warm damp cloth over the top to help speed things u.
Chill the dough before rolling. Cold dough is easier to handle and helps keep the filling where it belongs instead of melting out.
Let the strawberry filling cool completely. Warm filling will soften the dough too much and make rolling messy.
Keep the dough evenly rolled. An even rectangle means evenly baked rolls, which is always the goal.
Pour the cream slowly and evenly. This helps it soak into the rolls instead of pooling in one spot.
Bake until deeply golden brown. Pale cinnamon rolls are usually underbaked in the center, especially with added filling.
Let the rolls cool slightly before frosting. Warm is good, hot is not - unless you want the frosting to disappear completely.

What Strawberries Should I Use to Make Strawberry Cinnamon Rolls?

You can use either fresh or frozen strawberries for these cinnamon rolls, and both work really well. Fresh strawberries are great when they're in season and flavorful, but frozen strawberries are often more consistent and actually break down faster when cooked into a filling. If you're short on time, strawberry jam or strawberry pie filling will also work as a shortcut. Just keep in mind they tend to be sweeter and a little more uniform in texture. No matter which route you take, the key is cooking the strawberries down first so the filling is thick and concentrated, not watery. This keeps the rolls from getting soggy and lets the strawberry flavor actually shine through once baked.

Troubleshooting

My rolls are leaking strawberry filling. A little leakage is normal, but too much usually means the strawberry filling was too warm or too loose. Make sure it's fully cooled and thick before spreading, and avoid overfilling.
My rolls are doughy in the center. This is a sign they're underbaked. Strawberry cinnamon rolls need more time in the oven because of the added moisture, so bake until the tops are deep golden brown and tent with foil if needed.
My dough is too sticky to roll. The dough likely needs more chilling time. Cold dough is much easier to handle and helps keep the filling where it belongs.
The rolls didn't rise much. This can happen if the yeast is old or the dough didn't have enough time to rise. Always check that your yeast is fresh and let the dough rise until visibly puffy, even if it takes longer than expected.

Frequently Asked Questions

Can I make these ahead of time? Yes. You can assemble the rolls, cover them tightly, and refrigerate overnight. Let them come to room temperature and complete the second rise before baking.
Can I freeze strawberry cinnamon rolls? You can freeze the baked rolls without frosting. Let them cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and warm before frosting.
Do I have to use homemade strawberry filling? No. Homemade gives the best flavor and texture, but strawberry jam or strawberry pie filling works if you're short on time. Just expect a slightly sweeter result.
Why do these take longer to bake than regular cinnamon rolls? The added moisture from the strawberry filling and the cream poured over the rolls means they need extra time in the oven to fully bake through.

Storing and Freezing

Store leftovers strawberry cinnamon rolls covered with plastic wrap or a airtight container at room temperature on the counter for up to 1 day, or in the refrigerator for up to 4 days. Reheat gently in the microwave until just warm.

For longer storage, freeze unfrosted rolls tightly wrapped for up to 2 months in the freezer. Thaw overnight in the refrigerator, then warm and frost before serving for best results.

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Recipe

Strawberry Cinnamon Rolls

Molly Murphy

Strawberry Cinnamon Rolls are soft, fluffy rolls swirled with a buttery cinnamon filling, layered with homemade strawberry compote, and finished with cream cheese frosting.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings Rolls

Ingredients

Dough

1 ½ cups lukewarm milk 360g
2 teaspoons instant dry yeast 7 g
½ cup + 2 teaspoons granulated sugar 120g
3 large eggs room temperature
5 ¾ cups bread flour plus more for dusting 720g
½ cup unsalted butter softened 113
2 ¼ teaspoons salt 14g

Strawberry Filling (You can also use canned strawberry pie filling)

1 pound strawberries fresh or frozen hulled tops cut off
½ cup white granulated sugar
¼ cup water

To Pour on Before Baking

½ cup heavy whipping cream 120g

Filling

1 cup packed brown sugar
2 tablespoons ground cinnamon
¾ cup unsalted butter softened to touch

Frosting

4 oz cream cheese softened
½ cup unsalted butter softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1-2 tablespoon milk or heavy cream
Pinch of salt

Instructions

For the dough

In the bowl of a stand mixer, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 2 teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
1 ½ cups lukewarm milk 360g, 2 teaspoons instant dry yeast 7 g
Add the remaining sugar, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if it's too sticky it will be firm up.
½ cup + 2 teaspoons granulated sugar 120g, 3 large eggs room temperature, 5 ¾ cups bread flour plus more for dusting 720g, ½ cup unsalted butter softened 113, 2 ¼ teaspoons salt 14g
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out.

For The Strawberry Filling

Prepare the strawberries by removing the stems and cutting them in halves if they're small, or quarters if they're large.
In a saucepan, combine the prepared strawberries, sugar, and water. Place the pan over medium heat.
1 pound strawberries fresh or frozen hulled, ½ cup white granulated sugar, ¼ cup water
Stir the mixture regularly to ensure all ingredients are combined. As the sugar melts, the strawberries will release their juices within a few minutes.
Allow the mixture to simmer for 8-10 minutes, stirring occasionally. The strawberries will soften and begin to break down, though the process may take longer if the fruit is less ripe.
Once done, remove the saucepan from the heat and transfer the compote to a jar or container to cool.
Refrigerate the compote before spreading on top of the cinnamon rolls. It can be stored in an airtight container for up to 7 days.

Filling and Shaping Instructions

In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together brown sugar, 2 tablespoons ground cinnamon, and unsalted butter on medium speed until smooth and well combined. Set aside.
1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter softened to touch
Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.
Then spread about ¾ of the strawberry compote on top.
Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
Working one at a time, roll each strip into a semi tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
Arrange the rolls cut-side up in the prepared pan. 3 across and 4 down. They should have a little space between them - they'll puff and rise into each other during proofing and baking.
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 45-60 minutes, or until puffy and nearly doubled in size.

Baking Instructions

Once the rolls have finished their second rise, preheat the oven to 375°F.
Warm the heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
½ cup heavy whipping cream 120g
Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.
If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting.
While the rolls are cooling making the cream cheese frosting.

For the cream cheese frosting

In the bowl of a stand mixer, beat butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
4 oz cream cheese softened, ½ cup unsalted butter softened
With the mixer on low, add powdered sugar, then vanilla, cinnamon, and salt. Mix until combined.
3 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1-2 tablespoon milk or heavy cream, Pinch of salt
Increase speed to medium-high and beat 2-3 more minutes until light and fluffy. If too soft to pipe, chill for 10-15 minutes.

Assembly

While the cinnamon rolls are still warm, spread the cream cheese buttercream evenly over the tops of the rolls. Then spoon over the extra strawberry compote on top.
I did dollops with a piping bag for a pretty look, but you can do whatever you like!
Serve warm or at room temperature.

Keyword cinnamon rolls, cinnamon roll, strawberry, spring

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Classic Strawberry Cinnamon Rolls Recipe