Strawberry Cinnamon Rolls

Try this fresh spin on a classic, family favorite treat! Strawberry Cinnamon Rolls are just as soft and gooey as classical cinnamon rolls but with the authentic taste of strawberries.

frosting strawberry cinnamon rolls

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Your family will love these super cute, super sweet Strawberry Cinnamon Rolls. With a pretty pink frosting and ravishingly red strawberry filling, this will soon become a mainstay treat in your home. Perfect for a fun Friday night or a special breakfast treat, no matter when you make these Strawberry Cinnamon Rolls, they are sure to go fast.

Featuring strawberry jam and fresh strawberries, the filling is delectable for all the strawberry lovers you know. On top of that, the frosting, made with cream cheese and strawberry jam, adds the most perfect pink touch.

It’s hard to find such fresh strawberry taste at the grocery store! These Strawberry Cinnamon Rolls are totally worth the time to cook up a pan. You can even store the uncooked rolls in the refrigerator to warm up the next day. That way, you’ll have no leftover mess, and you can enjoy them fresh out of the oven!

Ingredients to Make Strawberry Cinnamon Rolls:

  • flour
  • yeast
  • milk
  • granulated sugar
  • egg
  • butter
  • vanilla extract
  • strawberry jam
  • fresh strawberries
  • cinnamon
  • brown sugar

How to Make Strawberry Cinnamon Rolls:

Combine yeast, sugar, and warm milk. Let sit about 5 minutes until surface appears slightly bubbly. Add vanilla, egg, melted butter, and mix together. Slowly add in flour 1 cup at a time for a total of 3 cups, dough should come together into a tacky ball.

Pull dough out of the bowl and knead into a large ball. Place the ball of dough in a greased bowl, cover with a clean towel and let rise. Let rise until doubled in size, about 1 hour, and then roll out onto a clean surface.

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Roll and stretch into a large rectangle (about 10in x 20in) I use a rolling pin and then further stretch it by hand. Evenly spread the jam over the dough then sprinkle with cinnamon and brown sugar. Then cover with the chopped strawberries. 

Roll up dough the length-ways being careful not to pinch out the filling. Cut into 1 to 1 ½ inch rolls and place in a greased pan. 

Cover with a towel and let rise again. Rolls should double in size and fill all the empty spaces in the pan. Let rise 1 ½ hours on the countertop and another 30 minutes covered with foil in the oven on low. After fully risen, bake at 350° for 18-20 minutes.

strawberry cinnamon rolls served on white dishes with gold forks

Notes & Tips

How to Store Strawberry Cinnamon Rolls

You can store strawberry cinnamon rolls, frosted or unfrosted, in an airtight container on the counter for up to two days. If you need to store them longer than that you can refrigerate them.

They can also be wrapped in aluminum foil and plastic wrap and frozen for up to 3 months. To defrost, simple place them in the refrigerator overnight.

Expert Tips

  • These strawberry cinnamon rolls are perfect just how they are when they come out of the oven but if you love frosted cinnamon rolls simply cream together one block of softened cream cheese, three to four cups of powdered sugar and a few spoonfuls of strawberry jam.
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frosting strawberry cinnamon rolls

Strawberry Cinnamon Rolls

Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Rising Time:2 hours 30 minutes
Total Time:3 hours

Ingredients

Instructions

  • Combine yeast, sugar, and warm milk. Let sit about 5 minutes until the surface appears slightly bubbly/frothy.
  • Add vanilla, egg, melted butter, and mix together.
  • Slowly add in flour 1 cup at a time for a total of 3 cups, dough should come together into a tacky ball.
  • Pull dough out of the bowl and knead into a large ball. Place the ball of dough in a greased bowl, cover with a clean towel and let rise. Let rise until doubled in size, about 1 hour, and then roll out onto a clean surface.
  • Roll and stretch into a large rectangle (about 10in x 20in) I use a rolling pin and then further stretch it by hand. Evenly spread the jam over the dough then sprinkle with cinnamon and brown sugar. Then cover with the chopped strawberries.
  • Roll up dough the length-ways being careful not to pinch out the filling. Cut into 1 to 1 ½ inch rolls and place in a greased pan.
  • Cover with a towel and let rise again. Rolls should double in size and fill all the empty spaces in the pan. Let rise for 1 ½ hours on the countertop. After fully risen, bake at 350° for 18-20 minutes.
Course: Breakfast
Servings: 12 servings

More Strawberry Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


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