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, not artificial.
I tested this filling to stay spreadable but thick enough to roll, so you get clean layers and pretty pink swirls after baking.
Why you'll love this recipe
- Soft & fluffy rolls: tender brioche-style texture, not dry.
- Real strawberry flavor: homemade strawberry filling, not jam-heavy sweetness.
- Make-ahead friendly: prep the night before, bake fresh in the morning.
Ingredients you need
Everything you 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, sugar, lemon juice
- Strawberry cream cheese glaze - Cream cheese, powdered sugar, vanilla, strawberry filling
Tips for this recipe
- Weigh your ingredients: Using a kitchen scale gives consistent, bakery-style strawberry cinnamon rolls.
- Let the dough fully rise: The dough should double in size for soft, fluffy rolls.
- Thicken the strawberry filling: A well-cooked filling prevents leaking during baking.
- Soften the cream cheese: Room-temperature cream cheese blends smoothly into the glaze.
- Bake just until golden: Slightly underbaked rolls stay tender and moist inside.
How to make strawberry cinnamon rolls
Cook strawberries with sugar (and a little lemon if using) until thick, then blend and chill completely.
Mix dry ingredients, add warm milk, egg, and butter, then knead until smooth and elastic.
Cover and let rise until doubled in size.
Roll the dough into a large rectangle on a lightly floured surface. Spread an even layer of strawberry filling over the dough.
Cut into strips and roll into spirals, then place in a greased baking dish. Let rise again until puffy, about 30–45 minutes.
Bake at 350°F / 180°C until golden, about 20–25 minutes.
Beat cream cheese and butter, then add powdered sugar, vanilla, and strawberry filling until smooth.
Top warm rolls with the glaze and serve.
Serving Suggestions
- Best served warm, straight from the oven
- Perfect for breakfast or brunch with coffee or latte
- Add fresh strawberries on top for extra flavor
Storage
Store covered in the fridge up to 3 days. Reheat briefly for soft rolls.
Recipe Variations
- Mixed berry rolls: use strawberry + raspberry filling
- Lemon strawberry rolls: add lemon zest to the filling
- Chocolate strawberry rolls: add chocolate chips
- Mini rolls: cut smaller for individual portions
- Glaze-free version: serve plain or dusted with sugar
Recipe Questions
Can I use frozen strawberries?
Yes. Cook them longer to reduce excess moisture.
Can I make them ahead of time?
Yes. Prepare the rolls, refrigerate overnight, and bake the next day.
Why is my filling leaking?
The strawberry filling may be too thin. Make sure it’s thick before spreading.
How do I reheat strawberry cinnamon rolls?
Reheat gently in the microwave or oven until just warm.
More Cinnamon Roll Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Strawberry Cinnamon Rolls
- Total Time: 1 hour 20 minutes
- Yield: 12 rolls
Description
Strawberry cinnamon rolls filled with homemade strawberry compote and topped with a creamy strawberry cream cheese glaze. Soft, fluffy rolls with real strawberry flavor (makes 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 tsp 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 - Philadelphia
- 40 g (3 tbsp) unsalted butter, softened
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strawberry puree, cold (from the filling)
Instructions
Strawberry Filling
- Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar.
- Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens until thick and jam-like.
- Remove from heat and blend with an immersion blender or in a food processor until smooth.
- Cover with plastic wrap and refrigerate until cool.
Cinnamon rolls dough
- In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. (If using active dry yeast, rehydrate it in warm milk for 10 minutes before starting the recipe.)
- Mix with the dough hook, then add the warm milk, softened butter, and the egg, and the egg.
- Knead for 5 to 7 minutes on medium speed until the dough is smooth and slightly pulls away from the sides of the bowl.
- Cover the dough with a cloth and let it rise for about 2 hours, until doubled in size. (See notes for overnight rising in the fridge or accelerated rising in the oven.)
- Roll out the dough on a lightly floured surface to form a large rectangle, about 40 x 30 cm. Spread a layer of cooled strawberry filling evenly over the surface.
- Cut the dough into 12 strips using a pizza cutter. Gently roll up the strips and place them in a large, greased baking dish.
- Cover again with a cloth and let rise for about 30 minutes to 1 hour.
- Preheat the oven to 180°C (350°F) and bake the rolls for about 20-25 minutes until lightly golden and soft. Allow the cinnamon rolls to cool slightly in the dish.
Strawberry Cream Cheese Glaze
- In a bowl, beat the cream cheese, softened butter, powdered sugar, vanilla, and strawberry puree with an electric mixer for 1-2 minutes until smooth and pink.
- Spread the glaze over slightly warm rolls.
Notes
Storage: Store strawberry cinnamon rolls in an airtight container in the fridge for up to 4 days. Reheat briefly before serving for best texture.
Tips:
- Use a kitchen scale for accurate measurements and consistent results
- Milk should be warm, not hot to activate the yeast properly
- Cool the strawberry filling completely before spreading it on the dough
- Don’t overfill the rolls to prevent leaking during baking
- Bake until just lightly golden to keep the rolls soft and fluffy
- Tips & Tricks:
- Overnight Rise: Prepare the dough the night before and let it rise in the refrigerator overnight, then proceed directly to assembling the rolls.
- Oven Proofing: Speed up the rising time by placing the bowl with the dough in an oven preheated to 40-50°C (104-122°F).
- Chilling the Dough: After the first rise, place the dough in the refrigerator for an hour to make it easier to assemble the rolls.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Brioches, breads
- Cuisine: American
Shayla
These strawberry rolls are a delight and would make a perfect addition to a spring or summer time brunch
Shannon
Can you use frozen strawberries?
Fadela
Yes, you can use frozen strawberries — no problem at all! It’s actually even more convenient. Just make sure to cook them down a bit longer if they release a lot of liquid