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    Home » Recipes » Bread & Rolls

    Strawberry Cinnamon Rolls

    Published: Apr 17, 2023 by brooke · This post may contain affiliate links · Leave a Comment

    78 shares
    Jump to Recipe

    Strawberry cinnamon rolls are a pillowy soft sweet dough filled with a homemade strawberry jam and topped with a strawberry lemon buttercream frosting.

    These strawberry cinnamon rolls taste like summer to me. They're filled with the sweet and vibrant taste of strawberries with the perfect hint of tart lemon coming through.

    If you're looking for other cinnamon rolls to try you should try my Mom's famous cinnamon rolls, apple pie cinnamon rolls, or oreo cinnamon rolls.

    Jump to:
    • Why You Will Love These
    • Ingredient Notes
    • Step By Step Instructions
    • Overnight Option
    • FAQ
    • Storing and Freezing
    • Other Popular Fruity Recipes To Try
    • Strawberry Cinnamon Rolls

    Why You Will Love These

    MOIST & SOFT: These rolls practically melt in your mouth.

    SO FLAVORFUL: The strawberries and lemon brings on such a light and sweet summer vibe. 

    CAN PREPARE AHEAD: I have overnight instructions in the notes if you need to make these beforehand.

    Ingredient Notes

    • Strawberries: You can use fresh or frozen. If using frozen you'll want to thaw them first so that you can mash them before starting to cook.
    • Cornstarch: Mixing it with the water will help so that it doesn't clump up when you add it to the jam. This is used to help thicken it.
    • Milk: I use 2% usually, but have even used water in a pinch and it worked just fine.
    • Yeast: I always use active dry.
    • Eggs: Make sure they are room temperature.
    • Butter: Make sure it's soft.
    • Flour: Bread flour or all-purpose is great. I have never tried with wheat or gluten free.
    a single strawberry cinnamon roll on a plate.

    Step By Step Instructions

    Start with the Strawberry Jam

    Step 1: To make filling, add mashed strawberries to a medium saucepan then add brown sugar, lemon zest, lemon juice, vanilla and salt. Cook over medium heat for about 15 minutes until very thick.

    Step 2: In a separate bowl mix together the cornstarch and water. Once jam is thick add the cornstarch mixture and continue to cook for a few more minutes. You want the jam to be like a paste. Remove from heat and cool. Place in an airtight container and stick in the fridge until ready to use. This makes about ⅔ cup of thick jam when done cooking and setting up.

    strawberry jam

    Now Let's make the Cinnamon Rolls

    Step 1: Pour warm milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly. Add butter and eggs and mix together again. Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.

    yeast after active
    adding butter and eggs

    Step 2: Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.

    Step 3: Place dough in greased bowl, cover with a cloth and let rise until doubled in size, about 1½ hours.

    dough before rise.
    dough after rise.

    Step 4: Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18.

    punching down the dough.

    Step 5: Remove strawberry jam filling from the fridge and take 1 tablespoon out to save for the frosting. Spread the rest of the jam evenly all over the rolled out dough, leaving about 1 inch on the the long end uncovered.

    jam covering the dough of the strawberry cinnamon rolls.
    all rolled up and pinched together.

    Step 6: Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together. Cut the dough into 12 rolls total. I like to make little marking first to help make sure they are all about the same size.

    Step 7: Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.

    Step 8: Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.

    Step 9: Preheat oven to 375 F. Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.

    before rising
    after rising
    strawberry cinnamon rolls after baking.

    Make the Frosting

    Step 1: Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or lemon juice or milk to get your desired consistency or flavor. We love lemon, so we added a bit more. Let rolls cool a bit before frosting or it will melt.

    strawberry frosting
    strawberry cinnamon rolls all frosted.

    Overnight Option

    After cutting and placing the rolls in the pan, cover in plastic wrap and place in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions. I love doing this to have fresh rolls the morning of a holiday. 

    FAQ

    Can I use store bought strawberry jam?

    Yes, you will need about ⅔ cup of jam and can use whichever you prefer. I suggest chilling it before so that it is a little more firm.

    How can you tell if cinnamon roll dough is done rising?

    You can tell if you're dough is done rising if when you lightly tough the dough with your finger, the dough springs back, then you know it is ready.

    Why didn't my rolls rise?

    Usually if you have a problem with your rolls rising it is because you didn't activate your yeast. Make sure that your yeast is fresh and that it bubbles and is active.

    a close up of the strawberry cinnamon rolls inside the pan.

    Storing and Freezing

    Strawberry cinnamon rolls can be stored in an airtight container at room temperature for 2-3 days while remaining fresh. Refrigerating them will make them dry out quicker. You can throw them in the microwave for about 10 seconds to "refresh" them if needed.

    Freezing

    You can freeze freshly baked cinnamon rolls in an airtight container for 3 months to keep fresh. I will individually wrap them in saran wrap and then pull them out one at a time when needed for a quick breakfast. You can also freeze the whole pan, just allow to come to room temperature before serving. I do this sometimes if I need to make them ahead of time for an event.

    the strawberry cinnamon rolls in the pan with some missing.

    Other Popular Fruity Recipes To Try

    Almond Raspberry Cake

    Lemon Blueberry Cookies

    Key Lime Cookies

    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do. 

    Make sure to leave a star review below!

    the whole pan of strawberry cinnamon rolls.

    Strawberry Cinnamon Rolls

    brooke
    Strawberry cinnamon rolls are a pillowy soft sweet dough filled with a homemade strawberry jam and topped with a strawberry lemon buttercream.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    1 hour hr 30 minutes mins
    Total Time 2 hours hrs 15 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12
    Calories 298 kcal

    Ingredients
     
     

    Strawberry Jam

    • 2 cups strawberries, fresh or frozen and thawed mashed
    • 3 tablespoon brown sugar
    • zest of large lemon
    • 2 teaspoon lemon juice
    • 1 teaspoon vanilla
    • ⅕ teaspoon salt
    • 1 tablespoon cornstarch mixed with 1 tablespoon water

    Cinnamon Roll Dough

    • ½ cup warm milk about 105-110 degrees
    • ¼ cup granulated sugar
    • 1 tablespoon yeast I use active dry yeast
    • 2 large eggs room temp
    • 6 tablespoon butter softened
    • ¾ teaspoon salt
    • 2½-3 cups bread flour all-purpose can be used also

    Strawberry Lemon Buttercream Frosting

    • 4 tablespoon butter softened
    • 1 tablespoon strawberry jam
    • 1 teaspoon vanilla
    • 1½ cups powdered sugar
    • 1 tablespoon lemon juice
    • 1-2 tablespoon cream or milk depending on how much you need
    • pinch of salt

    Instructions
     

    Strawberry Jam

    • To make filling, add mashed strawberries to a medium saucepan then add brown sugar, lemon zest, lemon juice, vanilla and salt. Cook over medium heat for about 15 minutes until very thick.
    • In a separate bowl mix together the cornstarch and water. Once jam is thick add the cornstarch mixture and continue to cook for a few more minutes. You want the jam to be like a paste. Remove from heat and cool. Place in an airtight container and stick in the fridge until ready to use. This makes about ⅔ cup of thick jam when done cooking and setting up.

    Cinnamon Rolls

    • Pour warm milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly.
    • Add butter and eggs and mix together again.
    • Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
    • Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
    • Place dough in greased bowl, cover with a cloth and let rise until doubled in size, about 1½ hours.
    • Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18.
    • Remove strawberry jam filling from the fridge and take 1 tablespoon out to save for the frosting. Spread the rest of the jam evenly all over the rolled out dough, leaving about 1 inch on the the long end uncovered.
    • Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together. 
    • Cut the dough into 12 rolls total. I like to make little marking first to help make sure they are all about the same size.
    • Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.
    • Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
    • Preheat oven to 375 F.
    • Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.

    To make the frosting:

    • Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or lemon juice or milk to get your desired consistency or flavor. We love lemon, so we added a bit more.
    • Let rolls cool a bit before frosting or it will melt.

    Notes

    You can use store-bought strawberry jam if you prefer. Just add a bit of lemon zest and juice to it to give it some lemon flavor. You will need about ⅔ cup of jam to cover the roll dough.
    OVERNIGHT CINNAMON ROLLS – After cutting and placing the rolls in the pan, cover in plastic wrap and place in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions. I love doing this to have fresh rolls the morning of a holiday. 
    If you want to bake the rolls the night before you want to eat them, rewarm in the oven at 275 F for about 8-10 minutes.
    I have used water instead of milk before and it works too. Not as rich of a dough, but great none the less.
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

    Nutrition

    Calories: 298kcalCarbohydrates: 45gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 278mgPotassium: 106mgFiber: 1gSugar: 25gVitamin A: 359IUVitamin C: 15mgCalcium: 33mgIron: 1mg
    Keyword Cinnamon rolls, strawberry cinnamon rolls, strawberry lemon cinnamon rolls
    Tried this recipe?Let us know how it was!

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