Strawberry cinnamon rolls<\/strong> are soft, buttery, and swirled with fresh strawberry jam. Lemon-bright frosting and jam give these rolls balance, sweetness, and real berry flavor!<\/p>\n I use the same dough in these strawberry cinnamon rolls as my hot cross cinnamon rolls<\/a>! It is my absolute favorite, and, trust me, I\u2019ve tried a lot! It has a lightly sweet, buttery flavor and a tender, delicate texture. Both the jam and frosting are homemade with fresh lemon for added brightness. These pink-tinted rolls are perfect for Mother\u2019s Day, Valentine\u2019s Day, or any day you want to feel like Spring!<\/p>\n What sets these strawberry rolls apart is the not-too-sweet, homemade strawberry jam. Sugar is part of what helps thicken quick jams, so it is a delicate balance. This jam is based on my easy strawberry jam recipe<\/a> but thickened with cornstarch, and is the same one I use to flavor my strawberry cake<\/a> and strawberry cupcakes<\/a>.\u00a0<\/p>\n<\/div>\n For the cinnamon rolls:<\/strong><\/p>\n For the filling & assembly:\u00a0<\/strong><\/p>\n For the strawberry cream cheese icing:<\/strong><\/p>\n See the recipe card for full information on ingredients and quantities.<\/p>\n<\/div>\n Use these instructions to make soft, fluffy strawberry cinnamon rolls with a quick strawberry jam and strawberry cream cheese frosting! Further details and measurements can be found in the recipe card below.<\/p>\n Prepare the cinnamon roll dough:\u00a0<\/strong><\/p>\n Step 1:<\/strong> In a large mixing bowl or bowl of stand mixer fitted with dough attachment, add all the ingredients and mix on low speed to combine. After 1 minute, increase to medium speed and continue to knead in a stand mixer 5 minutes (8-10 minutes by hand) until dough pulls up with the dough hook or you can see the dough pulling when you stretch it apart. It will still stick but that\u2019s ok.<\/p>\n Step 2:<\/strong> Lightly spray a large bowl with cooking spray or lightly oil with vegetable oil. Shape dough into a ball and place in a bowl; turn to coat with oil. Cover bowl with plastic wrap and let rise in a warm place 1 \u00bd \u2013 2 hours, or until doubled.\u00a0<\/p>\n<\/div>\n Prepare the strawberry filling:<\/strong><\/p>\n Step 3:<\/strong> Wash, dry and dice strawberries. In a medium saucepan combine strawberries, sugar, and lemon juice. Bring to a boil over medium heat and then reduce heat to low and simmer, stirring occasionally for about 10 minutes. The strawberries should release their juices and break down.\u00a0<\/p>\n If you didn\u2019t cut your strawberries small enough or your jam is still chunky, mash it using a potato masher or give a couple pulses using a hand blender. I like to keep some texture for the rolls, so some bites will get pieces of strawberries.\u00a0<\/p>\n<\/div>\n Step 4:<\/strong> In a small bowl whisk together the cornstarch and water until smooth. Slowly pour into the cooking jam while whisking constantly. Continue boiling for 1 minute, pour into a shallow dish to cool. Refrigerate 1 hour to overnight.\u00a0<\/p>\n The more surface area, the faster the jam will cool. I usually pour it out into a baking dish, pop it in the fridge or freezer, then stir occasionally.\u00a0<\/p>\n Assemble, proof & bake strawberry rolls:\u00a0<\/strong><\/p>\n Step 5:<\/strong> Generously butter a 9 x 13 inch baking dish. I used a whole tablespoon of butter, but you do you.\u00a0<\/p>\n Step 6:<\/strong> Punch down dough (degas); turn out onto lightly floured surface and gently shape into rectangle, long side facing you. Use rolling pin to roll into approximately 18\u00d713-inch rectangle.<\/p>\n<\/div>\n Step 7:<\/strong> Sprinkle the cinnamon over the dough.\u00a0<\/p>\n Adding 1-2 tablespoons of granulated sugar to the cinnamon will help it spread more evenly over the dough, but it is your choice. I found the sweetness of the frosting and the jam to be plenty for me. The cinnamon adds a lovely savory, earthy note.\u00a0<\/p>\n Step 8:<\/strong> Reserve 2 tablespoons of the jam for the frosting. Set aside in a small bowl.\u00a0Spread the remaining jam over the cinnamon sprinkled dough, leaving about \u00bd inch gap at one of the long ends.\u00a0<\/p>\n It\u2019s a lot of jam, but I don\u2019t want sad, empty cinnamon rolls. Have everything you need to finish the rolls nearby. You will need your buttered pan, serrated knife, something to spread the jam and a strong will to keep going even when your hands are dirty!\u00a0<\/p>\n<\/div>\n Step 9:<\/strong> Starting at the long end without the gap, roll the dough around the filling. Unlike with cinnamon rolls, you will need to make room for the filling. Rolling too tightly will only squish the filling out the sides and bottom. Instead, imagine rolling around the filling. It is inevitable that the jam will come out the rolled up sides.<\/strong> Just keep going. Stop rolling about 2 inches from the end of the dough.\u00a0<\/p>\n<\/div>\n Step 10:<\/strong> Take the edge of the dough where you kept the dough clear of jam, and pull it up and over the top of the log you just rolled. Pinch to seal the dough.\u00a0<\/p>\n This is a little different than how you roll typical cinnamon rolls. This is for maximum filling retention!\u00a0<\/p>\n Step 11:<\/strong> Slice the log into 9 pieces using a serrated or very sharp knife, working quickly because the weight of the roll will force the jam out the sides. This makes 9 large cinnamon rolls. I initially wanted to cut 12, but that just isn\u2019t feasible with the jam.\u00a0<\/p>\n Step 12:<\/strong> Stagger the cinnamon rolls cut side up in the buttered dish. Scoop any jam that squished onto the work surface (a bench scraper<\/a> works nicely here) and pour over any rolls that look a little light on filling or in between the rolls.\u00a0<\/p>\n<\/div>\n Step 13:<\/strong> Cover with plastic wrap and final proof for 30 minutes at room temperature. The yeast is kicking now, so you don\u2019t have to wait long. While your rolls are proofing, preheat the oven to 350\u00b0F (no fan).\u00a0<\/p>\n<\/div>\n Step 14:<\/strong> Bake 30-35 minutes until the tops are golden brown or until a toothpick or cake tester inserted into the center roll comes out clean. You can also take the temperature of the center-most roll. It should read 185\u00b0F.<\/p>\n Step 15:<\/strong> Let the rolls cool 90% before frosting, or as much as your family will allow. Mine allowed less than 1 minute.\u00a0<\/p>\n Prepare strawberry icing & frost:<\/strong><\/p>\n Step 16:<\/strong> In a small bowl using a silicone spatula, stir together softened cream cheese, reserved jam, powdered sugar and lemon juice.\u00a0<\/p>\n Step 17:<\/strong> Spread the frosting over the tops of the cooled rolls. Serve and enjoy!<\/p>\n The frosting doesn\u2019t have enough sugar to preserve it at room temperature, so I recommend storing leftovers covered or in an airtight container in the refrigerator for up to 4 days. The fridge will slowly dry out the rolls, but you can reheat them in a microwave or wrapped in foil in the oven.\u00a0\u00a0 I would not recommend freezing baked strawberry rolls. They really are best the day they are baked, and freezing does not preserve the freshness as it does in some other yeasted bread recipes<\/a>.<\/p>\n<\/p><\/div>\n You can absolutely use store-bought jam of any flavor instead of the homemade strawberry quick jam, but it will be a bit sweeter and also thicker. Store-bought jam will still make delicious strawberry cinnamon rolls but I do love the added moisture and tempered sweetness of the homemade.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n![\"Iced](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/05\/strawberry-cinnamon-rolls-white-plate.jpg\")
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<\/p>\nWhy These are the Best Strawberry Cinnamon Rolls<\/h2>\n
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![\"\"](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/05\/strawberry-cinnamon-rolls-homemade-jam-e1747668191254.jpg\")
<\/figure>\n<\/div>\nProfessional Tips for Making Strawberry Rolls<\/h2>\n
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Ingredients & Substitutions<\/h2>\n
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Possible Variations<\/h2>\n
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How to Make Strawberry Cinnamon Rolls<\/h2>\n
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<\/figure>\n<\/div>\n![\"Strawberry](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/05\/strawberry-cinnamon-rolls-process-frosting-clear-bowl.jpg\")
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<\/figure>\n<\/div>\n<\/div>\n<\/div>\nFrequently Asked Questions<\/h2>\n
Storing them unfrosted will also dry them out faster, so it is better to frost and refrigerate!<\/p>\n<\/p><\/div>\n![\"Cinnamon](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/05\/strawberry-cinnamon-rolls-jammy-inside.jpg\")
<\/figure>\nFor the filling & assembly:<\/h4>\n<\/div>\n
For the strawberry cream cheese frosting:<\/h4>\n<\/div>\n<\/div>\n