These Strawberry Cinnamon Rolls are made from soft, pillowy dough filled with a vibrant strawberry compote and finished with a rich strawberry cream cheese frosting.
These rolls are a delightful twist on the classic cinnamon roll. The filling is a fresh strawberry compote—similar to jam but with bright lemon zest and juice for a subtle citrus lift. The dough is an enriched, tender cinnamon-roll dough that provides the perfect canvas for the fruit filling and the creamy frosting.
You don’t need an occasion to make them; they’re special enough for holidays like Valentine’s Day or Mother’s Day, yet simple enough for a relaxed weekend breakfast. The homemade compote and frosting make a noticeable difference compared with store-bought fillings.
If you enjoy strawberry treats, try other recipes like healthy strawberry jam, no-churn strawberry ice cream, or chocolate-covered strawberries after making these rolls.
Table of Contents
- Strawberry Cinnamon Rolls
- Ingredients Needed
- Recipe Variations
- Substitutions
- How To Make Strawberry Cinnamon Rolls
- Expert Tips For Strawberry Cinnamon Rolls
- Serving
- More Dessert Recipes
- Strawberry Cinnamon Rolls Recipe
Strawberry Cinnamon Rolls
There’s nothing better than homemade strawberry cinnamon rolls. These golden-brown, tender rolls make a decadent breakfast or brunch centerpiece, and the fruity filling makes them feel celebratory without being fussy.
If you’re new to working with yeast dough, this enriched dough is forgiving and yields wonderfully soft rolls. From making the compote to kneading and shaping the rolls, the steps are straightforward. The strawberry compote brings bold, fresh flavor, and the strawberry cream cheese frosting ties everything together with a creamy, slightly tangy finish.
Make sure to reserve a small portion of the compote for the frosting—this intensifies the strawberry flavor and gives the frosting a beautiful color and brightness. Serve the rolls warm for the best texture and flavor.
Ingredients Needed
This recipe has three components: strawberry compote, cinnamon roll dough, and strawberry cream cheese frosting. The compote is simple and fresh, while the dough is an enriched yeast dough that becomes soft and tender when baked.
The main ingredients for the dough and frosting are all-purpose flour, milk, yeast, butter, sugar, egg, and cream cheese. Fresh strawberries are essential for the compote—choose firm, ripe berries without many blemishes.
- Yeast: Use instant or active dry yeast to get a dependable rise and light texture.
- Butter: Both melted and softened butter are used—melted for the dough and softened for the frosting and kneading.
- Sugar: Granulated sugar sweetens the compote and dough; powdered sugar sweetens the frosting.
- Flour: All-purpose flour gives the best results for tender, classic rolls.
- Cream Cheese: Adds tang and richness to the frosting and balances the sweetness.
- Fresh Strawberries: Chopped and cooked into a compote that brightens the rolls.
Be precise when measuring ingredients—baker’s accuracy helps the dough rise and the final texture turn out right.
Recipe Variations
- Cinnamon Sugar Rolls: Sprinkle cinnamon sugar over the compote before rolling for a more classic cinnamon roll flavor.
- Brown Sugar Variation: Add a light dusting of brown sugar with the filling for deeper caramel notes, taking care not to overfill the rolls.
- Vanilla Infusion: Stir 1–2 teaspoons vanilla into the dough or frosting for a gentle vanilla undertone.
- Lemon Glaze: Boost the lemon flavor by adding extra lemon juice and zest to the frosting for a brighter finish.
Substitutions
- Flour: All-purpose is preferred; bread flour will work but alters the texture slightly.
- Yeast: If using fresh yeast, use approximately three times the weight of active dry yeast—use a scale for accuracy.
- Milk: Whole or 2% milk is best; plant-based milks can be substituted if needed.
- Strawberries: Thawed, well-drained frozen strawberries can be used—drain excess liquid before cooking the compote.
How To Make Strawberry Cinnamon Rolls
Strawberry Compote
- Combine strawberries, granulated sugar, lemon zest, and lemon juice in a saucepan. Cook uncovered over medium heat for about 10 minutes, then mash the berries.
2. Make a cornstarch slurry (cornstarch mixed with a little water), stir it into the fruit, and cook briefly until the compote thickens.
3. Cool completely before using. Reserve 1/4 cup of compote for the frosting.
Cinnamon Roll Dough
1. Proof the yeast: Warm the milk to about 110–115°F, combine with yeast and 1 tablespoon sugar, and let rest 5 minutes until foamy.
2. Make and knead the dough: Add the remaining sugar, melted butter, egg, salt, and flour. Mix and knead until smooth and elastic, then incorporate 1 tablespoon softened butter and continue kneading until incorporated.
3. Let the dough rise: Butter a large bowl, place the dough inside and turn to coat. Keep in a warm place until doubled in size (about 1 hour).
Placing the dough in a slightly warmed oven (turned off) speeds the rise without overheating the yeast.
4. Grease the baking pan while the dough rises.
5. Roll out the dough on a lightly floured surface into a rectangle. Spread the cooled compote evenly to the edges.
6. Cut into 10 strips and roll each strip away from you to form individual rolls.
7. Place the rolls in the prepared pan, cover with a clean cloth, and let rise again until nearly doubled (about 30 minutes).
8. Preheat the oven to 350°F and bake the rolls for 20–25 minutes until golden brown and set.
Strawberry Cream Cheese Frosting
- Combine softened cream cheese, softened butter, powdered sugar, and the reserved 1/4 cup compote. Whip until smooth and well combined.
2. As soon as the rolls come out of the oven, spread the frosting evenly over them with an offset spatula so it melts slightly into the warm rolls.
3. Serve warm and enjoy.
Expert Tips For Strawberry Cinnamon Rolls
- Use only a light dusting of flour on the work surface so the dough stays soft.
- Store leftover rolls in an airtight container; if using a pan, wrap tightly with plastic and foil.
- Brush rolls with beaten egg yolk or cream before baking for a deeper golden color.
- Add flour gradually when mixing so it incorporates evenly without drying the dough.
- Cover dough with a damp cloth during rising to prevent a dry crust from forming.
Love cinnamon rolls? Try other fillings like apple pie filling for a different twist.
Serving
These strawberry cinnamon rolls pair well with light breakfast dishes such as iced coffee, scrambled eggs with vegetables, tropical fruit salad, or an easy quiche.
Iced Coffee Recipe
Scrambled Eggs With Vegetables
Tropical Fruit Salad
Easy Quiche Recipe
More Dessert Recipes
Red Velvet Cake Recipe Without Buttermilk
Cinnamon Rolls With Cream Cheese Frosting (VIDEO)
Plain Cake Recipe
Old Fashioned Carrot Cake
Southern Lemon Pound Cake Recipe
Pineapple Upside Down Cake
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Strawberry Cinnamon Rolls
Equipment
- Stand mixer or bread machine for mixing dough
Ingredients
Strawberry Compote Filling
- 1 pound strawberries, washed, hulled, and quartered
- 1 cup granulated sugar
- Juice and zest of one lemon
- 1 Tablespoon cornstarch
Cinnamon Roll Dough
- 1½ cups whole milk (or 2%)
- 2¼ teaspoons instant or active dry yeast
- 3 Tablespoons granulated sugar, divided
- 1 teaspoon salt
- 3 Tablespoons unsalted butter, melted
- 1 large egg, room temperature
- 4¾ cups all-purpose flour, plus 1 Tablespoon for dusting
- 1 Tablespoon softened butter
- 2 Tablespoons more softened butter to grease bowl and pan (or cooking spray)
Strawberry Cream Cheese Frosting
- 8 oz cream cheese, softened
- 4 Tablespoons butter, softened
- ¼ cup powdered sugar
- ¼ cup reserved strawberry compote
Instructions
Strawberry Compote
- Combine strawberries, sugar, lemon zest, and juice in a medium pot. Cook uncovered over medium heat for 10 minutes, then mash the berries.
- Make a cornstarch slurry with 2–3 tablespoons water, add to the pot, and cook until thickened, about 5 minutes. Cool completely and reserve ¼ cup for the frosting.
Cinnamon Roll Dough
- Proof the yeast: Warm milk to 110–115°F, stir in yeast and 1 tablespoon sugar, and let sit until foamy, about 5 minutes.
- To the milk, add remaining sugar, melted butter, egg, salt, and most of the flour. Mix and knead until smooth; add the 1 Tablespoon softened butter and continue kneading until incorporated.
- Place dough in a buttered bowl, turn to coat, and let rise in a warm place until doubled, about 1 hour.
- Butter two 9-inch pie dishes or a 9×13 pan. Punch down the dough and roll into a 10×18-inch rectangle on a lightly floured surface.
- Spread cooled compote to the edges, cut into ten 1-inch strips, and roll each strip up away from you to form rolls.
- Place rolls in the prepared pan, cover, and let rise about 30 minutes until nearly doubled. Preheat oven to 350°F.
- Bake 20–25 minutes until golden and set. If centers rise unevenly, gently press them down after baking before frosting.
Strawberry Cream Cheese Frosting
- Whip cream cheese, softened butter, powdered sugar, and reserved compote until smooth.
- Spread frosting over warm rolls and serve.
Notes
Make Ahead: Assemble rolls in the pan (omit first rise), cover, and refrigerate overnight. Bring to room temperature for an hour before baking.
Storing & Reheating: Store in an airtight container in the refrigerator up to 5 days. Reheat a roll about 15 seconds in the microwave or warm in a 300°F oven for about 10 minutes.
Freezing: Freeze baked rolls in a freezer-safe container for up to 3 months. Thaw and reheat before serving.