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Cinnamon rolls, but make them pink and fruity! These Strawberry Cinnamon Rolls are the ultimate mashup of cozy and fun. They’re soft, jammy, and glazed with a tangy strawberry lemon icing that I could practically drink! Once you try them, you might never go back to plain cinnamon rolls again.
why you’ll love these Strawberry Rolls
I’ve made more versions of cinnamon rolls than I can count! From red velvet cinnamon rolls to Snickers-inspired cinnamon rolls, I can’t get enough of those delicious sweet buns. This strawberry version has quickly become a favorite!
The strawberry cake mix gives the dough a subtle fruity flavor, while the strawberry filling adds just the right tang. Given that gorgeous pink color, they are perfect for a Valentine’s day brunch or dessert!
Here’s what makes these Strawberry Rolls special:
❥ Flavor: Sweet, buttery, and bursting with strawberry goodness. The soft pink dough and homemade strawberry filling give these rolls a fruity twist!
❥ Ease: No complicated steps here! The strawberry cake mix does half the work for you, and the dough comes together beautifully in a stand mixer. It’s a fun, approachable baking project you can tackle on a weekend morning.
❥ Recommended Equipment: A stand mixer with a dough hook makes kneading effortless, while a rolling pin helps you get that perfect even rectangle.
❥ Serving Ideas: These rolls are perfect for brunch, Mother’s Day, or a Valentine’s breakfast. Pair them with a creamy latte, a bowl of fresh berries, or even a mimosa for something extra special.
NikkiIngredients For This Strawberry Cinnamon Rolls Recipe
- Warm milk: Helps activate the yeast. Make sure it’s around 110°F. It’ll be warm to the touch but not hot.
- Active dry yeast: The key to light, fluffy rolls. Check that it’s not expired!
- Granulated sugar: Feeds the yeast and adds a hint of sweetness to the dough.
- Unsalted butter: Adds richness and tenderness. Let it cool slightly before adding.
- Strawberry cake mix: Adds color and flavor! Different brands may vary slightly in size, so check your flour amounts.
- All-purpose flour: The backbone of your dough. Start with less and add more as needed.
- Frozen strawberries: Perfect for that thick, jammy filling. Fresh strawberries will work, too!
- Lemon juice and zest: To brighten up the filling!
- Sugar and salt: You need a little bit of both to balance out all the flavors.
- Cornstarch slurry: Thickens the filling so it doesn’t ooze out during baking.
- Strawberry glaze: You will need powdered sugar, lemon juice, and some reserved strawberry filling for a tangy glaze that ties everything together!
How To Make The Best Strawberry Cinnamon Rolls
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make the Dough
To the bowl of your stand mixer, add the warmed milk, dry active yeast, and granulated sugar. With the whisk attachment added, stir until just combined. Allow to sit for about 5 minutes until bubbles start to form on the top.
Add the melted and cooled unsalted butter and strawberry cake mix. Stir to combine so the butter and cake mix are fully incorporated into the milk-yeast mixture.
Switch the whisk attachment for the dough hook. Slowly start working the flour into the mixture by adding ½ cup at a time. The dough will be slightly sticky but come away from the sides of the bowl when it is being mixed. You may notice that it sticks to the bottom of the bowl but pulls away from the sides of the bowl. That is enough flour.
Set your stand mixer to medium speed and allow the dough to knead for about 5 minutes. This will soften and strengthen the dough. Cover the bowl with plastic wrap or a damp tea towel and allow to rise for about 90 minutes or until it has doubled in size.
Step 2 | Make the Filling
To a saucepan add the frozen strawberries, lemon juice, lemon zest, sugar, and salt. Set over medium heat and allow the strawberries to thaw, stirring occasionally to prevent sticking.
Once the strawberries have thawed, and a sauce has formed, remove from heat and using a potato masher or an immersion blender, break up the strawberries so the mixture becomes a chunky sauce.
Add the cornstarch slurry and place back over medium heat, stirring constantly to prevent over-thickening. Allow the mixture to thicken. You want the consistency of a jam.
Remove from heat and transfer to a bowl. Allow to cool for 15 minutes then transfer to the fridge to cool. **This is an important step. You do not want this mixture hot when adding it to your dough as it will affect the texture of the rolls.
Step 3 | Assemble the Rolls
Once the dough has doubled in size, turn the dough out onto a lightly floured surface. Roll the dough out to an 18”-26” rectangle (about the size of a baking sheet).
Add the strawberry mixture over the top, reserving about 2 tablespoons for the icing. Spread the mixture out so it is evenly distributed and touching the edges.
Place a piece of parchment paper into a 9×13 baking dish and spray it with some baking spray. Set aside.
Using a pizza cutter, slice the dough into 12 equal strips. Roll each strip up into a roll. Transfer them to the prepared baking dish.
Cover with plastic wrap or a damp tea towel and allow them to rise for 30 minutes.
Step 4 | Bake the Rolls
Bake the rolls for 30 minutes or until baked all the way through with an internal temperature of 190 degrees F.
Remove from the oven and allow them to cool for 15-20 minutes.
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Step 5 | Make the Icing
Prepare the icing by adding the powdered sugar, reserved strawberry filling and lemon juice to a medium bowl. Stir to combine.
Drizzle the icing over the top and serve.
Variations and Substitutions
- Cake mix: Try swapping the strawberry cake mix for lemon or vanilla for a different flavor twist. Keep in mind the dough won’t be pink, though!
- Filling: Add a teaspoon of cinnamon to the filling for a “strawberry cinnamon jam” if you miss the cinnamon flavor!
- Frosting: Swap the lemon glaze for cream cheese frosting if you love that classic cinnamon roll flavor. A cream cheese frosting would give more strawberry cheesecake cinnamon roll vibes!
- Strawberries: You can use fresh strawberries! Just add 2 tablespoons of water to the filling since they release less moisture than frozen.
Strawberry Sweet Roll FAQs
Yes! After assembling and placing the rolls in the pan, cover them tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30–45 minutes before baking.
Yes! If you use instant yeast, you can skip the 5-minute bloom step and mix it directly with the other ingredients.
Yes! Cinnamon and strawberry pair perfectly together. While I didn’t add cinnamon to these “cinnamon rolls”, you definitely could if you want. I wanted a more fresh, summery flavor. The cinnamon adds a cozy flavor which makes these good for colder months, too!
What to Serve with Strawberry Sweet Rolls
These strawberry cinnamon rolls are perfectly delicious on their own, but you can add them to your next brunch spread! Try serving them with a refreshing berry fruit salad, a hearty overnight breakfast casserole, or a cozy morning beverage like a whipped dalgona coffee. For double the strawberry flavor, try serving them alongside a cold, sweet strawberry iced tea!
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Strawberry Sweet Rolls
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Ingredients
- 1 ¼ cup warm 2% milk - about 110°F
- 1 packet of dry active yeast - 2 ¼ tsp
- 1 tablespoon granulated sugar
- ¼ cup unsalted butter - melted and cooled
- 13.25 oz strawberry cake mix - **See notes
- 3 ¼ – 3 ¾ cups all purpose flour - 390 grams
- 1 cup about 8 oz frozen strawberries
- 1 lemon zested and juiced
- ¼ cup granulated sugar
- ½ teaspoon sea salt
- 1 tablespoon cornstarch + 1 tablespoon water - cornstarch slurry
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 2 tablespoons reserved strawberry filling
Instructions
- To the bowl of your stand mixer, add the warmed milk, dry active yeast, and granulated sugar. With the whisk attachment added, stir until just combined. Allow to sit for about 5 minutes until bubbles start to form on the top.
- Add the melted and cooled unsalted butter and strawberry cake mix. Stir to combine so the butter and cake mix are fully incorporated into the milk-yeast mixture.
- Switch the whisk attachment for the dough hook.
- Slowly start working the flour into the mixture by adding ½ cup at a time. The dough will be slightly sticky but come away from the sides of the bowl when it is being mixed. You may notice that it sticks to the bottom of the bowl but pulls away from the sides of the bowl. That is enough flour.
- Set your stand mixer to medium speed and allow the dough to knead for about 5 minutes. This will soften and strengthen the dough.
- Cover the bowl with plastic wrap or a damp tea towel and allow to rise for about 90 minutes or until it has doubled in size.
- To a saucepan add the frozen strawberries, lemon juice, lemon zest, sugar, and salt. Set over medium heat and allow the strawberries to thaw, stirring occasionally to prevent sticking.
- Once the strawberries have thawed, and a sauce has formed, remove from heat and using a potato masher or an immersion blender, break up the strawberries so the mixture becomes a chunky sauce.
- Add the cornstarch slurry and place back over medium heat, stirring constantly to prevent over-thickening. Allow the mixture to thicken. You want the consistency of a jam.
- Remove from heat and transfer to a bowl. Allow to cool for 15 minutes then transfer to the fridge to cool. **This is an important step. You do not want this mixture hot when adding it to your dough as it will affect the texture of the rolls.
- Once the dough has doubled in size, turn the dough out onto a lightly floured surface. Roll the dough out to an 18”-26” rectangle (about the size of a baking sheet).
- Add the strawberry mixture over the top, reserving about 2 tablespoons for the icing. Spread the mixture out so it is evenly distributed and touching the edges.
- Place a piece of parchment paper into a 9×13 baking dish and spray it with some baking spray. Set aside.
- Using a pizza cutter, slice the dough into 12 equal strips. Roll each strip up into a roll. Transfer them to the prepared baking dish.
- Cover with plastic wrap or a damp tea towel and allow them to rise for 30 minutes.
- Preheat the oven to 375°F.
- Bake the rolls for 30 minutes or until baked all the way through with an internal temperature of 190°F.
- Remove from the oven and allow them to cool for 15-20 minutes.
- Prepare the icing by adding the powdered sugar, reserved strawberry filling and lemon juice to a medium bowl. Stir to combine.
- Drizzle the icing over the top and serve.
Notes
- Cake mix notes: Depending on the brand and size of the cake mix will determine how much flour you will need. I tested a Duncan Hines and a Betty Crocker cake mix for this recipe. One is measured at 15.25 oz, and the other is measured at 13.25 oz. There was a ½ cup difference depending on the size/brand that is used.
- If you are using fresh strawberries, add an additional 2 tablespoons of water to the saucepan. Frozen strawberries give off more moisture, and that will be lacking when using fresh strawberries.
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