My Strawberry Cinnamon Rolls are soft, fluffy, buttery and packed with fresh strawberry flavor and topped with a lemony cream cheese frosting. I love them for dessert, a sweet treat or even an indulgent breakfast.
The secret to these incredibly soft strawberry cinnamon rolls is the tangzhong method, a simple cooked flour paste that creates a pillowy dough that stays fresh for days. If you’ve never tried making rolls this way, you’re in for a real treat.
Love strawberries? Try my Strawberry Rhubarb Crisp with Tahini Sesame Topping and Strawberry Rhubarb Galette with Almonds.
Strawberry Cinnamon Rolls: Recipe at a Glance
Prep Time
65 mins
Proofing + Cook Time
3 hrs 30 mins
Total Time
4 hrs 35 mins
Servings
12 Rolls
Calories*
337 kcal
Difficulty
Moderate
Main Ingredients
Bread flour, sugar, milk, eggs, butter, strawberries, lemon, cornstarch, cinnamon, and vanilla extract.
Technique
Preparing an enriched dough, letting it rise, making a quick strawberry jam, rolling, cutting and baking the rolls, making cream cheese icing, frosting and garnishing.
*Calories are estimated
Table of Contents
Why This Recipe Works
- Soft and easy to make. The tangzhong method creates an incredibly tender dough that’s easy to work with and produces bakery-style homemade cinnamon rolls.
- Perfect for strawberry season. Fresh strawberries are cooked down into a thick, jammy filling with just enough cinnamon to complement the fruit without overpowering it. Serve for Mother’s day, brunch or for any occasion.
- Tested and Reliable: Groceries are expensive! All my Dessert Recipes are tested by me, my team and/or recipe testers before posting.
Ingredients
This recipe is easier to make than you think, and with standard pantry and fridge ingredients. You can totally make it year-round, but I highly recommend making it at least once during strawberry season. Here is what you will need:
- Fresh Strawberries: When strawberry season rolls around, it’s time to take advantage. You can also use frozen strawberries but they need to be thawed and drained well. But do try to use fresh berries if you can. For more strawberry desserts, try my Strawberry Rhubarb Muffins with Lemon Streusel Topping, Strawberry Rhubarb Crisp with Tahini Sesame Topping, Strawberry Rhubarb Galette with Almonds or Macerated Strawberries.
- Bread Flour: Bread flour creates the chewy yet incredibly soft texture that makes these rolls so fluffy. All-purpose flour can work, though the rolls will be slightly less fluffy.
- Milk: You will need to use milk in both the tangzhong and the final dough. I recommend using whole milk, but 2% also works.
- Instant Yeast: You will find that most of my yeast-leavened Baking Recipes use Instant Yeast. It’s so much easier to work with, in my opinion. Active dry yeast can be substituted but will need to be bloomed first.
- Cream Cheese: I love cream cheese icing and I think it goes perfectly with these fluffy strawberry cinnamon rolls. Use full-fat cream cheese if you can, but if you prefer the low-fat option, the recipe will work just as well.
- Sugar: You will need both regular white sugar as well as powdered or confectioners’ sugar (for the icing).
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Strawberry Cinnamon Rolls Recipe
This recipe does have quite a few steps, so I definitely encourage you to read through everything and get familiar with the process.
Prepare the Dough
Step 1. Prepare the Tangzhong. Whisk together the bread flour, milk, and water in a small saucepan (Image 1). Cook over medium heat, stirring constantly, until a thick paste forms (Image 2). Transfer to a heat-proof bowl and allow it to cool completely to room temperature.
Step 2. Mix the Dough. Warm the milk to about 110°F and combine it with the cooled tangzhong, yeast, eggs, vanilla, bread flour, sugar, and salt in the bowl of a stand mixer (Image 3). Mix with the dough hook attachment on low speed until a shaggy dough forms.
Step 3. Knead. Knead the dough for 7 to 10 minutes until smooth and elastic. Add the softened unsalted butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next (Image 4). Continue mixing until the dough becomes soft, smooth, and slightly tacky (Image 5). This should take about 5 minutes.
Step 4. Rise. Transfer the dough to a lightly greased bowl, cover with a towel or plastic wrap, and let it rise until nearly doubled in size, about 60 to 90 minutes (Images 6-7).
Prepare the Filling and Rolls
Step 5. While the dough rises, prepare the strawberry filling. Use a potato masher to mash up the strawberries. Then add them to a saucepan over medium-low heat. Stir in the sugar and lemon juice (Image 8). Allow the strawberry mixture to simmer, while stirring frequently, for about 20 minutes. The mixture should darken in color and reduce. Cook until the mixture is thick enough that you can see a streak when you run your spatula on the bottom of the pan (Image 9).
Step 6. Add Cornstarch Slurry. Combine the cornstarch and water to create a slurry. Stir it into the strawberry mixture (Image 10). Continue to cook while stirring constantly until it becomes a thick jam.
Step 7. Add Cinnamon. Remove from heat and stir in the cinnamon (Image 11). Transfer to a wide shallow dish, like a pie plate, or small baking pan to cool. Spreading it onto a wide surface will allow the filling to cool quicker.
Step 8. Roll and Spread. Grease a 9×13-inch baking dish with about 1 tablespoon of butter or cooking spray. After the dough has risen, remove the plastic wrap and punch down the dough. Then turn the dough out onto a lightly floured surface and roll it out into a rectangle measuring 12 inches by 18 inches (Image 12). Spread the cooled strawberry filling over the dough using an offset spatula. Leave an edge of about ½ inch on one long edge (Image 13).
Step 9. Cut and Roll. Trim the edges for clean rolls if desired, then cut the dough into 12 equal strips using a sharp knife or preferably a pizza cutter, about 1.5 inches wide (Image 14). Roll each strip of dough up individually to create the cinnamon rolls. Place rolls in the prepared baking dish (Image 15).
Step 10. Let the Rolls Rise. Cover with plastic wrap and let rise again until quite puffy, at least 60 minutes (Image 16). Meanwhile, preheat your oven to 350°F.
Step 11. Bake. Bake for 23 to 26 minutes, or until golden brown and the centers reach an internal temperature of 185 to 190°F. Allow the rolls to cool for about 10 to 15 minutes (Image 17).
Prepare the Cream Cheese Icing and Garnish
Step 12. Make Cream Cheese Frosting. Combine the cream cheese and butter in the bowl of an electric mixer (Image 18). Beat on medium speed until smooth. Add in the vanilla extract, lemon juice, lemon zest, and salt and mix again until combined (Image 19). Finally, add the powdered sugar and stir on the lowest speed until it is creamy and all dry ingredients have been incorporated (Image 20).
Step 13. Spread Frosting. Spread the cream cheese frosting over the warm rolls (Image 21).
Step 14. Garnish. Garnish with fresh diced strawberries and lemon zest before serving (Image 22).
Troubleshooting
I’ve made these homemade Strawberry Cinnamon Rolls several times, and here are a few common issues you might run into:
- My dough feels too sticky. Don’t be tempted to add a lot of extra flour. This is a soft, enriched dough, and a slightly sticky texture is normal. It will become smoother as you knead and much easier to handle after the first rise.
- My strawberry filling is too runny. Keep cooking it until it’s thick and jam-like before adding the cinnamon. If the filling is too loose, it can seep out of the rolls while you’re shaping or baking them.
- My rolls didn’t rise very much. Make sure your yeast is fresh and give the dough enough time to proof in a warm spot. Rising times can vary depending on the temperature of your kitchen, so focus on the dough nearly doubling in size rather than watching the clock.
- The filling is leaking while I roll the dough. This usually means the filling is still warm or wasn’t cooked down enough. Let it cool completely before spreading it over the dough for the easiest assembly.
- My rolls browned too quickly. Every oven is a little different. If the tops are getting too dark before the centers are fully baked, loosely tent the pan with foil for the remainder of the baking time.
Expert Tips
- Let the tangzhong cool completely before mixing your dough so it doesn’t affect the yeast activity.
- Don’t add too much extra flour. This dough should feel soft and slightly sticky, which helps produce incredibly fluffy rolls.
- Cook the strawberry filling until it becomes thick and spreadable. If it’s too loose, it may leak out during baking.
- Always cool the filling before spreading it onto the dough. Warm filling can soften the dough and make rolling difficult.
- Allow both rises to finish naturally. Under-proofed rolls won’t have the same light texture.
- For perfectly baked rolls, check the internal temperature instead of relying only on color. Around 185 to 190°F gives soft, fully baked centers.
- The tangzhong method helps the rolls stay soft for several days by increasing moisture retention, making these an excellent make-ahead recipe.
- If your kitchen is warm, chill the filled dough for 10 to 15 minutes before slicing if it feels too soft to handle.
Strawberry Cinnamon Rolls Recipe FAQs
Yes. Assemble the rolls, cover tightly, and refrigerate overnight after shaping. The next morning, let them sit at room temperature for 45 to 60 minutes before baking.
Store the frosted rolls in an airtight container in the refrigerator for up to 3 days. Warm individual rolls in the microwave for 15 to 20 seconds before serving.
Yes. Freeze baked, unfrosted rolls for up to 3 months. Thaw overnight in the refrigerator, warm in the oven, then frost before serving. You can also freeze shaped, unbaked rolls after assembling and thaw overnight before the second rise and baking.
Absolutely. Thaw them completely and drain off any excess liquid before cooking the filling.
Tangzhong pre-gelatinizes a small portion of the flour, allowing the dough to hold more moisture. The result is softer, fluffier rolls that stay fresh much longer than traditional cinnamon rolls.
I have tried this in the testing process; however, using strawberry jam out of the jar will still yield a runny filling. You would need to cook the jam down to thicken it further. Making your own quick jam using fresh berries allows you to control the taste and sweetness.
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Strawberry Cinnamon Rolls (Soft and Fluffy)
Ingredients
For the Tangzhong
- 4 tablespoon Bread flour – 30 grams
- ⅓ cup Water – 75 grams
- ⅓ cup Milk – 75 grams
For the Dough
- 7 tablespoon Milk (warm) – 100 grams
- 2½ teaspoon Instant yeast
- 2 Large eggs (room temperature, lightly beaten)
- 1 teaspoon Vanilla extract
- 4¼ cups Bread flour – 510 grams
- ½ cup Sugar – 100 grams
- 1¼ teaspoon Kosher salt
- 6 tablespoon Unsalted butter (softened) – 85 grams
For the Filling
- 2 cups Strawberries (stems removed and mashed) – 228 grams
- ½ cup Sugar – 100 grams
- 2 teaspoon Lemon juice
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 1 teaspoon Cinnamon
For the Frosting and Garnish
- 3 oz Cream cheese (room temperature) – 85 grams
- 3 tablespoon Unsalted butter (room temperature) – 42 grams
- 1½ cup Powdered sugar (sifted) – 180 grams
- 2 teaspoon Lemon juice
- ½ teaspoon Lemon zest
- ½ teaspoon Vanilla extract
- ⅛ teaspoon Kosher salt
- Additional diced strawberries & lemon zest for garnish
Instructions
Prepare the Dough
- Prepare the Tangzhong. Whisk together the bread flour, milk, and water in a small saucepan. Cook over medium heat, stirring constantly, until a thick paste forms. Transfer to a heat-proof bowl and allow it to cool completely to room temperature.
- Mix the Dough. Warm the milk to about 110°F and combine it with the cooled tangzhong, yeast, eggs, vanilla, bread flour, sugar, and salt in the bowl of a stand mixer. Mix with the dough hook attachment on low speed until a shaggy dough forms.
- Knead. Knead the dough for 7 to 10 minutes until smooth and elastic. Add the softened unsalted butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue mixing until the dough becomes soft, smooth, and slightly tacky. This should take about 5 minutes.
- Rise. Transfer the dough to a lightly greased bowl, cover with a towel or plastic wrap, and let it rise until nearly doubled in size, about 60 to 90 minutes.
Prepare the Filling and Rolls
- While the Dough Rises, Prepare the Strawberry Filling. Use a potato masher to mash up the strawberries. Then add them to a saucepan over medium-low heat. Stir in the sugar and lemon juice. Allow the strawberry mixture to simmer, while stirring frequently, for about 20 minutes. The mixture should darken in color and reduce. Cook until the mixture is thick enough that you can see a streak when you run your spatula on the bottom of the pan.
- Add Cornstarch Slurry. Combine the cornstarch and water to create a slurry. Stir it into the strawberry mixture. Continue to cook while stirring constantly until it becomes a thick jam.
- Add Cinnamon. Remove from heat and stir in the cinnamon. Transfer to a wide shallow dish, like a pie plate, or small baking pan to cool. Spreading it onto a wide surface will allow the filling to cool quicker.
- Roll and Spread. Grease a 9×13-inch baking dish with about 1 tablespoon of butter or cooking spray. After the dough has risen, remove the plastic wrap and punch down the dough. Then turn the dough out onto a lightly floured surface and roll it out into a rectangle measuring 12 inches by 18 inches. Spread the cooled strawberry filling over the dough using an offset spatula. Leave an edge of about ½ inch on one long edge.
- Cut and Roll. Trim the edges for clean rolls if desired, then cut the dough into 12 equal strips using a sharp knife or preferably a pizza cutter, about 1.5 inches wide. Roll each strip of dough up individually to create the cinnamon rolls. Place rolls in the prepared baking dish.
- Let the Rolls Rise. Cover with plastic wrap and let rise again until quite puffy, at least 60 minutes. Meanwhile, preheat your oven to 350°F.
- Bake. Bake for 23 to 26 minutes, or until golden brown and the centers reach an internal temperature of 185 to 190°F. Allow the rolls to cool for about 10 to 15 minutes.
Prepare the Cream Cheese Icing and Garnish
- Make Cream Cheese Frosting. Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium speed until smooth. Add in the vanilla extract, lemon juice, lemon zest, and salt and mix again until combined. Finally, add the powdered sugar and stir on the lowest speed until it is creamy and all dry ingredients have been incorporated.
- Spread Frosting. Spread the cream cheese frosting over the warm rolls.
- Garnish. Garnish with fresh diced strawberries and lemon zest before serving.
Notes
- Fresh Strawberries: When strawberry season rolls around, it’s time to take advantage. You can also use frozen strawberries but they need to be thawed and drained well. But do try to use fresh berries if you can.
- Bread Flour: Bread flour creates the chewy yet incredibly soft texture that makes these rolls so fluffy. All-purpose flour can work, though the rolls will be slightly less fluffy.
- Milk: You will need to use milk in both the tangzhong and the final dough. I recommend using whole milk, but 2% also works.
- Cream Cheese: I love cream cheese icing and I think it goes perfectly with these fluffy strawberry cinnamon rolls. Use full-fat cream cheese if you can, but if you prefer the low-fat option, the recipe will work just as well.
- Sugar: You will need both regular white sugar as well as powdered or confectioners’ sugar (for the icing).
- Let the tangzhong cool completely before mixing your dough so it doesn’t affect the yeast activity.
- Don’t add too much extra flour. This dough should feel soft and slightly sticky, which helps produce incredibly fluffy rolls.
- Cook the strawberry filling until it becomes thick and spreadable. If it’s too loose, it may leak out during baking.
- Always cool the filling before spreading it onto the dough. Warm filling can soften the dough and make rolling difficult.
- Allow both rises to finish naturally. Under-proofed rolls won’t have the same light texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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