Strawberry Cinnamon Rolls with Cream Cheese Icing are soft, fluffy, and bursting with sweet strawberry flavor! They have simple ingredients like all-purpose flour, strawberry preserves, fresh strawberries, and a luscious cream cheese icing that takes these rolls from delicious to absolutely dreamy.
Why You’ll Love This Recipe
Soft, fluffy, and bursting with sweet strawberry flavor in every swirl. The warm rolls are filled with fruity cinnamon goodness and topped with a rich, tangy cream cheese icing that melts into every bite. Perfect for brunch, holidays, or special mornings, they’re a bakery-style treat made right at home
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Strawberry Cinnamon Rolls with Cream Cheese Icing
- Total Time: 2 hours 40 minutes
- Yield: 12 rolls
Description
Strawberry Cinnamon Rolls feature soft, pillowy yeast dough filled with sweet strawberry preserves and optional fresh strawberries, then topped with a luscious cream cheese icing. Perfect for Mother’s Day, Easter brunch, or any special spring morning when you want to serve something truly memorable.
Ingredients
For the Dough:
- 4½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2¼ teaspoons rapid-rise yeast
- 1 teaspoon salt
- 1½ cups milk
- 6 tablespoons unsalted butter
- 1 large egg, room temperature
For the Strawberry Filling:
- ⅔ cup strawberry preserves or jam
- Optional: ½–1 cup finely chopped fresh strawberries
For the Cream Cheese Icing:
- 1 cup powdered sugar
- 2 ounces cream cheese, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
In a large bowl, combine 2 cups of the flour, sugar, yeast, and salt. Give it a good whisk to make sure everything is evenly distributed — this helps the yeast work its magic throughout the dough.
Heat the milk and butter together in a small saucepan until warm.
Add the warm milk mixture and egg to your dry ingredients. Mix until everything comes together.
Gradually add the remaining flour, about ½ cup at a time, until a soft dough forms and pulls away from the sides of the bowl. You might not need all the flour, or you might need a tiny bit more — just go by feel!
Turn your dough onto a lightly floured surface and knead for 8–10 minutes until it’s smooth and elastic. You’ll feel the dough transform under your hands. If using a stand mixer, knead with the dough hook on medium-low speed for about 5–6 minutes.
Place the dough in a greased bowl, turning it once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place until doubled in size — this usually takes about 1 hour. I like to put mine in the oven with just the light on!
Once your dough has doubled, punch it down gently (so satisfying!) and turn it onto a lightly floured surface. Roll it into a rectangle about 18×12 inches. Spread the strawberry preserves evenly over the entire surface, leaving just a small border at the edges.
Starting from the long edge, roll the dough tightly into a log. Try to keep it even as you go. Once rolled, use a sharp knife or unflavored dental floss to slice into 12 even rolls.
Arrange your rolls in a greased 9×13-inch baking dish, leaving a little space between each one. Cover and let rise until puffy, about 45–60 minutes.
Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until they’re lightly golden on top and cooked through in the center.
While the rolls are baking, beat the softened cream cheese in a medium bowl until it’s smooth and fluffy. Add the powdered sugar, milk, vanilla, and a pinch of salt. Mix until creamy and pourable. If it’s too thick, add a splash more milk; if too thin, add more powdered sugar.
As soon as the rolls come out of the oven, spread that gorgeous cream cheese icing all over them while they’re still warm. It’ll melt slightly into all those swirls and create the most incredible glaze.
Notes
- Test your yeast: If your yeast is older, proof it first by mixing it with the warm milk and a pinch of sugar. Wait 5–10 minutes. If it gets foamy, you’re good to go!
- The poke test: Your rolls are ready to bake when you gently poke one and the indentation slowly springs back halfway. If it springs all the way back immediately, give them more time.
- Prevent dry rolls: Don’t add too much flour during kneading. The dough should be soft and slightly tacky to the touch.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes + Rising Time: 1 hour 45 minutes–2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredient List
For the Dough:
- 4½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2¼ teaspoons rapid-rise yeast
- 1 teaspoon salt
- 1½ cups milk
- 6 tablespoons unsalted butter
- 1 large egg, room temperature
For the Strawberry Filling:
- ⅔ cup strawberry preserves or jam
- Optional: ½–1 cup finely chopped fresh strawberries
For the Cream Cheese Icing:
- 1 cup powdered sugar
- 2 ounces cream cheese, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Substitution Notes:
- Can’t find strawberry preserves? Raspberry or mixed berry jam works beautifully too!
- No rapid-rise yeast? Use active dry yeast instead; just let it proof in the warm milk for 5 minutes first.
- Dairy-free option: Use plant-based milk and vegan butter, and swap the cream cheese icing for a simple powdered sugar glaze.
Why These Ingredients Work
All-purpose flour creates the perfect structure — sturdy enough to hold that gorgeous strawberry filling but still soft and pillowy.
Rapid-rise yeast cuts down on rising time without sacrificing flavor or texture. It’s my secret weapon for homemade rolls that don’t require all-day babysitting!
Strawberry preserves provide concentrated fruity flavor and just the right amount of sweetness. Adding fresh strawberries gives you those lovely pockets of real fruit throughout.
Cream cheese icing is THE perfect partner for strawberry. It’s tangy enough to balance the sweetness and creamy enough to make every bite feel luxurious.
Room temperature egg incorporates more smoothly into the dough, creating a more uniform, tender crumb.
Essential Tools and Equipment
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook
- Small saucepan (for warming milk and butter)
- Rolling pin
- 9×13-inch baking dish
- Clean kitchen towels or plastic wrap (for covering dough)
- Sharp knife or dental floss (for cutting rolls)
- Medium bowl (for icing)
- Hand mixer or whisk
How To Make Strawberry Cinnamon Rolls with Cream Cheese Icing
Step 1: Prepare the Dough
In a large bowl, combine 2 cups of the flour, sugar, yeast, and salt. Give it a good whisk to make sure everything is evenly distributed — this helps the yeast work its magic throughout the dough.
Step 2: Warm the Liquids
Heat the milk and butter together in a small saucepan until warm.
Step 3: Mix the Dough
Add the warm milk mixture and egg to your dry ingredients. Mix until everything comes together.
Step 4: Add Remaining Flour
Gradually add the remaining flour, about ½ cup at a time, until a soft dough forms and pulls away from the sides of the bowl. You might not need all the flour, or you might need a tiny bit more — just go by feel!
Step 5: Knead the Dough
Turn your dough onto a lightly floured surface and knead for 8–10 minutes until it’s smooth and elastic. You’ll feel the dough transform under your hands. If using a stand mixer, knead with the dough hook on medium-low speed for about 5–6 minutes.
Step 6: First Rise
Place the dough in a greased bowl, turning it once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place until doubled in size — this usually takes about 1 hour. I like to put mine in the oven with just the light on!
Step 7: Roll and Fill
Once your dough has doubled, punch it down gently (so satisfying!) and turn it onto a lightly floured surface. Roll it into a rectangle about 18×12 inches. Spread the strawberry preserves evenly over the entire surface, leaving just a small border at the edges.
Step 8: Roll and Cut
Starting from the long edge, roll the dough tightly into a log. Try to keep it even as you go. Once rolled, use a sharp knife or unflavored dental floss to slice into 12 even rolls.
Step 9: Second Rise
Arrange your rolls in a greased 9×13-inch baking dish, leaving a little space between each one. Cover and let rise until puffy, about 45–60 minutes.
Step 10: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until they’re lightly golden on top and cooked through in the center.
Step 11: Make the Icing
While the rolls are baking, beat the softened cream cheese in a medium bowl until it’s smooth and fluffy. Add the powdered sugar, milk, vanilla, and a pinch of salt. Mix until creamy and pourable. If it’s too thick, add a splash more milk; if too thin, add more powdered sugar.
Step 12: Ice the Rolls
As soon as the rolls come out of the oven, spread that gorgeous cream cheese icing all over them while they’re still warm. It’ll melt slightly into all those swirls and create the most incredible glaze.
You Must Know
The milk temperature matters! If it’s too hot, it’ll kill the yeast. If it’s too cold, the yeast won’t activate properly. Aim for around 110–115°F — it should feel pleasantly warm, not hot.
Don’t skip the second rise. I know you’re excited to bake them, but this rise is what makes your rolls extra fluffy and light. Patience pays off here!
Room temperature egg is crucial. Cold eggs can cool down your dough and slow yeast activity. Let your egg sit out for 30 minutes, or place it in warm water for 5 minutes before using.
Personal Secret: I always use a kitchen scale to divide my dough log into 12 equal portions. It guarantees perfectly uniform rolls that bake evenly.
Pro Tips & Cooking Hacks
- Flour measuring tip: Spoon flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag or you’ll end up with too much flour and dry rolls.
- Use dental floss for cutting: Slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull tight. You get perfect slices without squishing!
- Test your yeast: If your yeast is older, proof it first by mixing it with the warm milk and a pinch of sugar. Wait 5–10 minutes. If it gets foamy, you’re good to go!
- The poke test: Your rolls are ready to bake when you gently poke one and the indentation slowly springs back halfway. If it springs all the way back immediately, give them more time.
- Prevent dry rolls: Don’t add too much flour during kneading. The dough should be soft and slightly tacky to the touch.
Flavor Variations / Suggestions
Mixed Berry Bliss: Use mixed berry preserves and add a handful of fresh blueberries or raspberries along with the strawberries.
Strawberry Lemon: Add 1 tablespoon of lemon zest to the dough and 2 teaspoons to the icing for a bright, citrusy twist.
Chocolate Strawberry: Sprinkle mini chocolate chips over the preserves before rolling. It’s like chocolate-covered strawberries in cinnamon roll form!
Cinnamon Sugar Addition: Mix 2 tablespoons of cinnamon with 3 tablespoons of granulated sugar and sprinkle over the preserves for a more traditional cinnamon roll flavor with a strawberry twist.
Nutty Crunch: Add ½ cup of finely chopped pecans or sliced almonds to the filling.
Make-Ahead Options
Overnight Option: Prepare the rolls through Step 9 (after arranging in the baking dish). Cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 30–45 minutes while the oven preheats, then bake as directed.
Freeze Before Baking: After cutting the rolls and placing them in the baking dish, cover tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight, let rise at room temperature for 45–60 minutes, then bake.
Freeze After Baking: Bake the rolls completely but don’t ice them. Let cool, wrap individually in plastic wrap, and freeze for up to 3 months. Thaw, warm in the microwave for 20–30 seconds, and add fresh icing.
Prep the Icing Ahead: Make the icing up to 3 days in advance and store in an airtight container in the fridge. Let it come to room temperature and give it a good stir before using.
Recipe Notes & Baker’s Tips
- If your strawberry preserves are very chunky, you might want to pulse them briefly in a food processor for easier spreading.
- Fresh strawberries release moisture during baking, which is why they’re optional. If you use them, make sure they’re finely chopped and well-drained.
- These rolls are best enjoyed the same day, but they’re still delicious the next day when warmed slightly.
- Don’t worry if some filling leaks out during baking — it just creates delicious caramelized edges!
- The dough should be soft and supple, not stiff. If it feels too firm, it needs less flour or a bit more liquid.
Serving Suggestions
These Strawberry Cinnamon Rolls are absolutely perfect for:
- Mother’s Day or Easter brunch — they’re so pretty and festive!
- Valentine’s Day breakfast in bed — nothing says love like homemade rolls
- Spring celebrations when strawberries are in season
- Weekend brunch with fresh fruit and mimosas
Garnish ideas:
- Fresh strawberry slices on top
- A light dusting of powdered sugar
- Chopped pistachios for a pop of color and crunch
- Fresh mint leaves for an elegant touch
Serve warm with hot coffee, tea, or cold milk. They’re also wonderful alongside scrambled eggs and bacon for a complete brunch spread!
How to Store Your Strawberry Cinnamon Rolls
Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days. The icing makes them a bit more perishable than plain rolls.
Refrigerator: For longer storage, keep them covered in the refrigerator for up to 5 days.
Freezer: Freeze iced or un-iced rolls in an airtight container or freezer bag for up to 3 months.
Reheating: Microwave individual rolls for 15–20 seconds, or warm the whole pan covered with foil at 300°F for 10–15 minutes. You can add a fresh drizzle of icing after reheating if desired!
Allergy Information
Contains: Wheat (gluten), dairy (milk, butter, cream cheese), eggs
Dairy-Free Option: Substitute plant-based milk, vegan butter, and make a simple glaze with powdered sugar and plant-based milk instead of cream cheese icing.
Egg-Free Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).
Gluten-Free: Use a 1:1 gluten-free flour blend designed for yeast baking. Note that texture and rise may be slightly different.
Nut-Free: This recipe is naturally nut-free!
Questions I Get Asked A Lot
Can I use active dry yeast instead of rapid-rise yeast?
Absolutely! Just dissolve the active dry yeast in the warm milk with a pinch of sugar and let it sit for 5–10 minutes until foamy before adding to the flour mixture. The rising times might be slightly longer, so just watch your dough rather than the clock.
My dough isn’t rising. What went wrong?
The most common culprit is dead yeast or liquid that was too hot (over 120°F kills yeast). Make sure your yeast is fresh (check the expiration date!) and your liquid is just warm, not hot. Also, make sure your rising spot is warm enough — a cold kitchen can slow things way down.
Can I make these without a stand mixer?
Yes! I actually gave you the hand-mixing method in the recipe. You’ll need to knead by hand for 8–10 minutes, which is great for building arm strength! The dough should feel smooth and elastic when it’s ready.
The filling is leaking out during baking. How do I prevent this?
Don’t overfill! A thin, even layer of preserves is better than a thick one. Also, make sure you roll the dough tightly and pinch the seam closed. A little leakage is normal and creates yummy caramelized bits — but if it’s excessive, you might be using too much filling.
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Strawberry Cinnamon Rolls turned out and any fun variations you tried.
