Strawberries and Cream Cinnamon Rolls

There's something magical about biting into a warm, freshly baked cinnamon roll. When you add juicy strawberries and fresh cream, it's a game-changer! These strawberry cinnamon rolls strike the perfect balance between sweet, tangy, and indulgently soft - everything you love about traditional cinnamon rolls but with a delicious berry twist. 

For this strawberry cinnamon rolls recipe, instead of using my homemade strawberry jam for the filling, I chose my Strawberry Filling For Cakes. The perfect blend of fresh strawberries and luscious homemade cinnamon rolls!

Looking for more sweet bread inspiration? Check out my Classic Homemade Cinnamon Rolls, my Swirled Raisin Bread, or my Greek Easter Bread - Tsoureki.

❤️ Why You'll Love These Strawberries and Cream Sweet Rolls

• Practically effortless: These rolls come together quickly and easily—perfect for any skill level.
• Bursting with fresh flavor: Sweet, juicy strawberries and rich cream make every bite irresistible.
• Pillowy-soft texture: Light, fluffy, and melt-in-your-mouth tender—just the way cinnamon rolls should be.
• Versatile for any occasion: Great for holidays, Sunday mornings, or special brunches.
• Made with simple ingredients: This recipe uses everyday baking staples you probably already have on hand.

What you'll need

Ingredients for the dough

• Flour - I use all purpose flour.
• Sugar - I use regular granulated sugar.
• Yeast - For this recipe, I use instant yeast, which doesn't need to be proofed.
• Milk - Use fresh whole milk or reduced fat milk (I use 2%).
• Cream - Heavy cream or heavy whipping cream to pour over rolls before baking.
• Egg - You'll need a beaten egg.
• Butter - I use unsalted butter.
• Salt - It enhances the flavor of the dough.

Equipment you'll need

• mixing bowls
• stand mixer
• saucepan
• rolling pin
• 9x13 inch (23x33 cm) baking dish

How to make strawberry sweet rolls

This recipe is divided into 4 parts:

1) Making the strawberry filling.

2) Making the dough & letting it rise.

3) Assembling the cinnamon rolls & letting it rise a 2nd time.

4) Baking the rolls.

Step-by-step Instructions

Make the strawberry filling.

1. Whisk together the water and the cornstarch.

2. Add the strawberries, sugar, and lemon juice and cook over medium heat for 10-15 minutes.

3. Once the strawberries soften, use a potato masher to mash them up.

4. Gently simmer the strawberries until they get darker in color and the mixture thickens, about 5 minutes. Then transfer it to a bowl to cool completely. 

Now make the dough.

1. Heat the milk and butter.

2. Stir in the beaten egg.

3. Mix the flour, yeast, the sugar, and the salt.

4. Pour the egg/milk mixture into the dry ingredients and beat the dough until it's smooth and elastic.

5. Place the dough in a lightly greased bowl.

6. Cover the bowl with plastic wrap and then a clean kitchen towel and let it rise until it's double in size.

7. Place the dough out on a lightly floured surface and roll it out into a rectangle. Spread the strawberry filling all over the surface.

8. Cut the dough into twelve even strips using a pizza cutter or a sharp knife.

9. Roll each strip away from, creating rolls.

10. Place the rolls in a baking dish, about 2 inches (5cm) apart. I place 4 rolls in 3 rows. Then cover them and let them rise a second time.

11. When they've risen and are puffy, pour the heavy cream all over the top of the rolls.

12. Then bake!

Recipe Notes

Make-ahead / Overnight Option

After assembling and cutting the rolls, cover the pan tightly with plastic wrap and refrigerate overnight (or up to 16 hours). The next day, take them out of the fridge and, while keeping them covered, allow the cinnamon rolls to rise at room temperature for 1 to 1 ½ hours, or in a 100°F oven for about 35 minutes, until they become puffy before baking as directed.

Substitutions

Instead of making this homemade strawberry filling, you could use your favorite jam.

Storage Tips & Freezing Instructions

• Fresh is Best: These rolls are at their peak when freshly baked and warm.
• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days in a sealed container.
• Freezer: Individually wrap baked rolls (unfrosted) and freeze for up to about 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: I prefer to reheat unfrosted cinnamon rolls in a preheated 350°F (180°C) oven. Cover the pan with foil and heat the rolls for about 10 minutes.

Delicious Variations to Try

• Chocolate Strawberry Rolls – Sprinkle mini chocolate chips over the strawberry filling before rolling.
• Strawberry Lemon Rolls – Add some lemon zest to both the filling and the frosting to enhance the lemon flavor.
• Mixed Berry Version – Substitute half the strawberries with raspberries or blueberries for a berry medley.
• Tropical Strawberry Rolls – For strawberry coconut cinnamon rolls, add some sweetened shredded coconut flakes or dried desiccated coconut (unsweetened) over the strawberry filling. Personally, I prefer unsweetened shredded coconut.
• Extra Indulgent – Add a streusel topping or my strawberry crunch topping before baking for added crunch and sweetness.

Using Different Types of Yeast

When making strawberry sweet rolls, it’s important to know how to use different types of yeast properly.

Instant or Quick-Rise Yeast:

No need to proof—simply add it directly to the dry ingredients and continue with the recipe as instructed.

Active Dry Yeast:

Active dry yeast needs to be proofed before using. Follow these simple steps:

1. Warm the milk: Heat the milk to 105°F-115°F (40°C-46°C). If you don’t have a thermometer, the milk should feel comfortably warm on your wrist—like bath water—but not hot.
2. Add yeast and sugar: Sprinkle the yeast and 1 teaspoon of sugar into the warm milk and stir gently to combine.
3. Let it sit: Allow the mixture to rest for about 10 minutes until it becomes foamy and bubbly. This means the yeast is activated and ready to use.
4. Proceed with the recipe: Once proofed, add the yeast mixture to the remaining ingredients and continue as directed.