Name: Strawberry Cinnamon Rolls
Prep time: 2 h 10 min
Cook time: 40 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1/2 cup water; 43 g bread flour; 2/3 cup warm milk; 2 1/4 teaspoons instant or active dry yeast; 1/2 cup white granulated sugar; 520 g bread flour; 1/2 teaspoon salt; 1/4 cup vegetable oil; 1 1/2 teaspoons vanilla extract; 2 large eggs, room temperature; 525 g whole fresh strawberries, hulled and diced; 1 tablespoon lemon juice; 3 teaspoons cornflour (cornstarch); 1/4 cup white sugar; 1/2 teaspoon ground cinnamon; 1 1/2 cups icing sugar (powdered sugar); 2-3 teaspoons lemon juice; 1 teaspoon lemon zest

Why You’ll Love Strawberry Cinnamon Rolls Recipe

These cinnamon rolls are packed with fresh strawberry flavor and have a wonderfully soft texture thanks to the tangzhong starter. The strawberry filling tastes like homemade jam with a hint of cinnamon, while the lemon glaze adds the perfect balance of sweetness and freshness. They are ideal for holidays, weekend baking, or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup water
43 g bread flour
⅔ cup warm milk
2 ¼ teaspoons instant or active dry yeast
½ cup white granulated sugar
520 g bread flour
½ teaspoon salt
¼ cup vegetable oil
1 ½ teaspoon vanilla extract
2 large eggs
525 g whole fresh strawberries, hulled and diced
1 tablespoon lemon juice
3 teaspoons cornflour (cornstarch)
¼ cup white sugar
½ teaspoon ground cinnamon
1 ½ cups icing sugar (powdered sugar)
2–3 teaspoons lemon juice
1 teaspoon lemon zest

Directions

Make the tangzhong starter by whisking the water and flour together in a small saucepan until smooth. Cook over low-medium heat while whisking constantly until a thick paste forms. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir lightly and let sit for 5 minutes until foamy.

Add the remaining sugar, bread flour, salt, vegetable oil, vanilla extract, eggs, and tangzhong starter to the bowl. Mix using a dough hook on low speed until combined.

Increase the speed slightly and knead the dough for about 7 minutes. The dough will remain sticky.

Lightly oil a large bowl and your hands. Shape the dough into a rough ball and place it in the bowl. Cover and let rise for 1 hour, or until doubled in size.

To make the filling, combine the lemon juice and cornflour in a saucepan over low heat. Stir until smooth, then add the strawberries and sugar.

Cook gently for about 10 minutes, stirring occasionally. Mash the strawberries and continue cooking for another 10 minutes until the mixture becomes thick like jam.

Stir in the cinnamon and chill the filling in the refrigerator until cool.

Grease a 9×13-inch baking dish.

Transfer the dough to a lightly floured surface and roll it into a 14×16-inch rectangle.

Spread the cooled strawberry filling evenly over the dough.

Roll the dough tightly from the long side into a log. Slice into 12 even rolls using floss or a sharp knife.

Arrange the rolls in the prepared baking dish. Cover and let rise again for 45–60 minutes until puffy.

Preheat the oven to 350°F (180°C).

Bake for 20–22 minutes, rotating the tray halfway through, until lightly golden brown.

Allow the rolls to cool slightly.

For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable. Drizzle over the warm rolls before serving.

Servings and timing

Servings: 12 rolls
Prep time: 40 minutes
Rise time: 2 hours
Bake time: 20–22 minutes
Total time: About 2 hours 50 minutes

Variations

Add cream cheese frosting instead of lemon glaze for a richer finish. Mix white chocolate chips into the strawberry filling for extra sweetness. Use raspberries or mixed berries instead of strawberries for a different fruit flavor. Add chopped nuts like pecans or almonds for added texture.

Storage/Reheating

Store the cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 15–20 seconds until warm. You can also freeze the rolls for up to 2 months and thaw overnight before reheating.

FAQs

What is tangzhong?

Tangzhong is a cooked flour paste that helps create softer, fluffier bread and keeps it fresh longer.

Can I make these rolls ahead of time?

Yes, you can assemble the rolls and refrigerate them overnight before the second rise and baking.

Can I use frozen strawberries?

Yes, but thaw and drain them first to avoid excess moisture in the filling.

Why is my dough sticky?

This dough is naturally soft and sticky, which helps create tender rolls. Avoid adding too much extra flour.

Can I make these without a stand mixer?

Yes, but kneading by hand will take longer and the dough may be harder to handle.

How do I know when the rolls are fully baked?

They should be lightly golden on top and cooked through in the center.

Can I use all-purpose flour instead of bread flour?

Yes, though bread flour gives the rolls a slightly chewier and fluffier texture.

How thick should the filling be?

The filling should be thick like jam so it stays inside the rolls during baking.

Can I freeze the baked rolls?

Yes, freeze them without the glaze for best results.

What pairs well with strawberry cinnamon rolls?

They pair wonderfully with coffee, tea, or a glass of cold milk.

Conclusion

These Strawberry Cinnamon Rolls are soft, fruity, and packed with homemade flavor. With their fluffy dough, sweet strawberry filling, and bright lemon glaze, they make a beautiful treat for breakfast, brunch, or dessert any time of year.