Strawberry Cinnamon Rolls with Strawberry Glaze – Soft, Fruity, and Bakery-Style Delicious
Hey friends, Jackson here from Food Meld. Let’s talk about a universal truth: everything is better with strawberries. Especially when you swirl those juicy, sweet-tart berries into one of the world’s most perfect comfort foods—the cinnamon roll. What we’re making today isn’t just a recipe; it’s a mood. It’s the smell of warm dough and berries filling your kitchen on a lazy Saturday morning. It’s that moment you pull apart a soft, sticky, pink-swirled bun and see the steam rise. It’s a classic, but with a vibrant, fruity twist that makes people’s eyes light up.
Now, I know some of you might see “yeast dough” and think, “Nope, that’s for bakers, not me.” I’m here to tell you that’s the “what if we tried this?” energy we’re channeling today. This recipe is my love letter to cozy baking. It’s approachable, it’s forgiving, and I’ve packed it with all my best chef hacks to guarantee your success. We’re creating strawberry cinnamon rolls that are impossibly soft, packed with real berry flavor in every layer, and finished with a glossy, gorgeous strawberry glaze that takes them over the top. This is the kind of project that’s just as fun to make as it is to eat. So, tie on your apron, grab your favorite mixing bowl, and let’s turn your kitchen into the best bakery in town. Let’s cook something awesome together.
The “Aha!” Moment That Started It All
This recipe didn’t start in a fancy test kitchen. It started in my grandma’s kitchen, right at the tail end of a particularly ambitious (and messy) strawberry-picking trip. We had berries coming out of our ears. We’d made jam, shortcake, and pie, and we still had a huge bowl left. My grandma, never one to waste a thing, looked at the bowl, looked at the Sunday morning cinnamon roll recipe on the counter, and just shrugged. “What if we put the strawberries in here?”
Twelve-year-old me thought she was a genius. The result was… well, let’s be honest, a bit soupy the first time. Fresh berries release a lot of juice! But the *flavor* was a revelation. It was like eating a warm strawberry pie and a cinnamon bun at the same time. That “messy but magical” experiment stuck with me. Over the years, I’ve tweaked and tested to solve that sogginess issue (spoiler: the secret is in how we handle the berries), but the soul of the recipe is still that same playful, “why not?” spirit from my grandma’s kitchen. Every time I make these, it feels like a sweet little nod to her. It’s a reminder that the best food often comes from a happy accident and the courage to mix it up.
Gathering Your Flavor Toolkit
Here’s everything you’ll need. I’ve added my notes beside each one because knowing the *why* makes you a more confident cook!
For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast: This is our little engine that makes the dough rise and get fluffy. Make sure your yeast is fresh for the best rise.
- ¾ cup warm milk: Whole milk gives the richest flavor, but 2% works great too. “Warm” means baby-bottle warm—about 110°F. Too hot and you’ll cook the yeast; too cold and it won’t wake up.
- ¼ cup granulated sugar: Feeds the yeast and adds a touch of sweetness to the dough.
- ¼ cup unsalted butter, melted: Butter = tenderness and flavor. Using unsalted lets you control the salt level. Let it cool slightly before adding so you don’t scramble the egg.
- 1 large egg, at room temperature: The binder that gives the dough structure and richness. A room-temp egg incorporates more easily.
- ½ teaspoon fine sea salt: The flavor booster. It balances the sweetness and strengthens the gluten.
- 2 ¾ cups all-purpose flour, plus more for dusting: The backbone. I like all-purpose for its reliable, tender crumb. We’ll add it gradually.
For the Strawberry Cinnamon Filling:
- 1 cup finely chopped strawberries (fresh or frozen): Chef’s Key Insight: This is the big one! If using fresh, chop them small and pat them *very* dry with paper towels. If using frozen, do NOT thaw—chop them while frozen and toss them in straight from the freezer. This minimizes excess juice and prevents a soggy roll.
- ¼ cup granulated sugar: Mixes with the cinnamon and berries to create that classic sweet, gooey layer.
- 2 teaspoons ground cinnamon: The cozy, warm spice that pairs magically with strawberry. Don’t be shy with it.
- 2 tablespoons unsalted butter, softened: Spread on the dough before the filling. It acts like glue for the cinnamon sugar and helps the roll hold its swirl.
For the Strawberry Glaze:
- 1 cup powdered sugar, sifted: Sifting is non-negotiable for a silky-smooth, lump-free glaze.
- 2–3 tablespoons strawberry puree: Simply blend a handful of fresh or thawed frozen strawberries until smooth. The vibrant pink color and pure berry flavor are unbeatable.
- ½ teaspoon pure vanilla extract: The finishing note that rounds out all the flavors beautifully.
Let’s Build Some Deliciousness: Step-by-Step
Follow these steps, read my chatter along the way, and you’ll have perfect rolls. I promise!
Step 1: Wake Up the Yeast. In the bowl of your stand mixer (or a large mixing bowl), combine the warm milk and a pinch of the sugar from your ¼ cup. Sprinkle the yeast over the top and give it a gentle stir. Let it sit for 5-10 minutes. You’re looking for a frothy, creamy-looking foam on top. This is called “proofing” and it’s your sign the yeast is alive and ready to party. If it doesn’t foam, your liquid was too hot/cold or your yeast is old—start over.
Step 2: Make the Dough. To the yeasty milk, add the remaining sugar, melted (and slightly cooled) butter, egg, and salt. Give it a quick mix with the paddle attachment. Now, with the mixer on low, start adding the flour, one cup at a time, until a shaggy dough forms. Switch to the dough hook and knead on medium-low for 5-7 minutes. The dough should pull away from the sides, feel soft, and be slightly tacky but not sticky. Chef Hack: No stand mixer? No problem! Use a wooden spoon and then turn the dough out onto a floured surface and knead by hand for 8-10 minutes. It’s a great arm workout and super satisfying.
Step 3: First Rise (Let it Nap!). Shape the dough into a ball. Place it in a lightly oiled bowl, turning once to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size. My favorite warm spot? The oven with just the light on. Story Time: I used to be impatient and skip the full rise. The rolls were always dense. Trust the process—let that gluten relax and the yeast do its thing!
Step 4: Roll & Fill. Punch down the risen dough (always a fun step) and turn it out onto a lightly floured surface. Roll it into a roughly 9×13 inch rectangle. Spread the 2 tablespoons of softened butter evenly over the surface, leaving a ½-inch border along one long edge. In a small bowl, mix the ¼ cup sugar and cinnamon, then sprinkle it all over the butter. Now, evenly scatter your *well-dried or frozen* chopped strawberries. Gently press them into the sugar layer.
Step 5: Roll & Slice. Starting with the long edge opposite the clean border, tightly roll the dough into a log, pinching the clean edge at the end to seal. Pro Tip: I sometimes use a floured tea towel under the roll to help me get a tight, even roll without sticking. With a sharp serrated knife or unflavored dental floss, cut the log into 9-12 even rolls. For 12, cut the log in half, then each half into six.
Step 6: Second Rise & Bake. Place the rolls cut-side up in a greased 9×13 inch baking dish or a 10-inch round cake pan for more pull-apart style. Cover and let rise again for 30-45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C). Bake for 20-25 minutes, until the tops are golden brown and the centers are set. If they’re browning too fast, tent with foil.
Step 7: The Glaze (The Pink Crown). While the rolls bake, make your puree: blend about ½ cup of strawberries until smooth. For the glaze, whisk sifted powdered sugar, 2 tablespoons of puree, and vanilla. Add more puree, a teaspoon at a time, until you get a thick but pourable consistency. Let the baked rolls cool in the pan for about 10-15 minutes—they should be warm, not piping hot—then drizzle the glorious pink glaze all over them.
Serving These Berry Beauties
Presentation is part of the fun! I love serving these right from the baking dish, family-style, letting everyone grab their own. The glaze will pool deliciously in the bottom. For a brunch spread, place them on a big platter and scatter a few extra fresh strawberry slices and maybe a dusting of powdered sugar around for a “chef-y” touch. The absolute best way to eat them? Warm, with a big cup of strong coffee or a cold glass of milk. The contrast is perfect. These rolls are rich, so one is often plenty, but I won’t judge if you go back for “just a half” of another. They’re also fantastic at room temperature, making them perfect for potlucks or a picnic treat.
Mix It Up! Creative Twists on the Classic
Once you’ve mastered the base recipe, the playground is open. Here are a few of my favorite spins:
- Lemon-Strawberry Zing: Add the zest of one lemon to the dough and a tablespoon of lemon juice to the glaze. The bright citrus cuts the sweetness and makes the strawberry flavor pop even more.
- Cheesecake Swirl: Before adding the strawberry filling, spread a layer of softened cream cheese mixed with 2 tablespoons of sugar over the buttered dough. Then add your cinnamon sugar and berries. It’s decadent and incredible.
- Mixed Berry Bonanza: Swap the strawberries for a mix of raspberries, blackberries, and blueberries (all frozen and unthawed). You get a beautiful jewel-toned filling and a more complex berry flavor.
- Chocolate-Strawberry Dream: Sprinkle ½ cup of semi-sweet chocolate chips over the cinnamon sugar before adding the strawberries. It’s like a chocolate-covered strawberry in roll form.
- Savory-Sweet & Herby: For a truly unexpected twist, reduce the cinnamon to 1 tsp and add 1 tsp of freshly cracked black pepper and 1 tbsp of chopped fresh basil to the filling sugar. Sounds wild, but the strawberry-pepper-basil combo is a showstopper for a fancy brunch.
Jackson’s Chef Notes & Kitchen Stories
This recipe is a living thing in my kitchen. The first version, as I mentioned, was a juicy mess. I tried macerating the berries, coating them in flour, you name it. The frozen berry trick was the game-changer. Also, I used to make the glaze with just milk and strawberry jam, but switching to a fresh berry puree was a revelation—the flavor is so much brighter and fresher. One time, I was filming myself making these and got so into explaining the rolling technique that I rolled the entire log the wrong way (the short way!). I ended up with giant, fat “cinnamon rolls” that were more like individual strawberry bread loaves. They were hilarious… and still delicious. The lesson? Baking is forgiving. Have fun with it. Your kitchen, your rules.
FAQs & Quick Fixes
Q: My dough didn’t rise much. What went wrong?
A: The usual suspects are old/dead yeast, liquid that was too hot (it should feel warm, not hot, on your wrist), or a drafty, cold rising spot. Yeast is a living thing—it likes to be cozy!
Q: My filling leaked a lot of juice and made the bottoms soggy.
A: This is the #1 issue! Next time, be militant about drying fresh berries or using frozen berries straight from the freezer. Also, ensure your roll is tight and the seal at the end is secure.
Q: Can I make these the night before?
A> Absolutely! Do everything through Step 6 (shaping and placing in the pan). Instead of the second rise at room temp, cover the pan tightly and refrigerate overnight. In the morning, take them out, let them sit on the counter for 30-60 minutes to take the chill off, then bake as directed. You can also freeze the unbaked rolls for up to a month.
Q: My glaze is too runny/thick.
A> Easy fix! Too runny: whisk in more sifted powdered sugar, a tablespoon at a time. Too thick: add more strawberry puree or a tiny splash of milk or lemon juice, a teaspoon at a time.
A Note on Nutrition (Let’s Be Real!)
Friends, these are a treat. A glorious, indulgent, special-occasion treat. I’m all about balance, so let’s enjoy these fully when we make them. The approximate nutrition per roll (based on 12 rolls) is around 260 calories, with 9g fat, 38g carbs, and 5g protein. The sugar content comes from the natural fruit sugars and the added sugars we need for texture and yeast activation. You could use a sugar alternative in the filling, but I haven’t found one that works perfectly in the dough yet. My philosophy? Make real food with real ingredients, share it with people you love, and savor every single bite without guilt. Life’s too short for bad desserts—and these are very, very good.
Your Kitchen Awaits…
And there you have it—my full-hearted, kitchen-tested guide to Strawberry Cinnamon Rolls with Strawberry Glaze. These rolls are a celebration of everything I love about baking: bold flavor, cozy vibes, a little creativity, and that unbeatable moment when someone takes a bite and immediately asks for the recipe.
They’re soft without being fragile, fruity without being soggy, and indulgent in a way that feels joyful—not fussy. Whether you make them for a special brunch, a holiday morning, or just because you want to turn an ordinary weekend into something memorable, these rolls deliver every single time.
So take your time. Let the dough rise. Let the glaze drip where it wants to. Bake with music on and coffee nearby. And when you finally pull that pan from the oven, remember—you didn’t just make cinnamon rolls. You made a moment.
If you bake these, I’d love to see them. Tag me with #FoodMeld or drop a comment and tell me how yours turned out. Until next time, keep asking “what if?”—that’s where the best recipes begin.
— Jackson 🍓🥐
