Strawberry Cinnamon Rolls Soft, Sweet, and Swirled with Homemade Jam

Introduction

These strawberry cinnamon rolls are everything you want in a homemade breakfast treat: pillowy-soft dough, that familiar sweet cinnamon swirl, and a punchy layer of homemade strawberry jam that makes them feel like something special. Drizzle a quick vanilla glaze on top, and what you get is part classic cinnamon roll, part fruity jam bun, and all joy.

Now, I’ve had a love affair with cinnamon rolls since childhood. My grandma used to make the kind that stuck to the pan just enough to get those caramelized corners. But add strawberries to the mix? Game changer. That tart-sweet fruit balances the richness of butter and sugar like a dream.

Oh—and if you’re into fruity twists like this one, check out my lemon brownies or lemon curd cookies after. They’re just as bright and zippy.

Why You’ll Love This Recipe

• It’s a fun twist on a classic cinnamon roll.
• The combo of sweet strawberry jam and warm cinnamon hits all the right notes.
• You get that beautiful strawberry swirl that looks as good as it tastes.
• Perfect for brunch, holiday mornings, or “just because” weekends.
  

Ingredients

For the Dough:

• 1 cup warm milk (about 110°F)
  Acts as the activation medium for the yeast and hydrates the dough. Whole milk gives the best flavor and richness.
• 2 ¼ teaspoons active dry yeast (1 standard packet)
  Essential for leavening. When bloomed properly, it helps the dough rise into soft, fluffy layers.
• 2 large eggs, room temperature
  Adds structure, richness, and moisture. Room temp eggs incorporate better into the dough.
  
• 6 tablespoons unsalted butter, melted and slightly cooled
  Gives the rolls their soft, tender crumb. Melted butter ensures it mixes easily into the dough.
• ½ cup granulated sugar
  Feeds the yeast and adds a touch of sweetness to balance the savory richness of the butter.
• 1 teaspoon salt
  Enhances overall flavor and controls yeast activity so the dough doesn’t rise too quickly.
• 4 cups all-purpose flour (spooned and leveled or weighed)
  Provides structure and elasticity. Using the right amount is key to soft—not dense—rolls.

For the Strawberry Jam:

• 2 cups chopped strawberries (fresh or frozen and thawed)
  The star of the show. Brings natural sweetness and that vibrant red swirl.
• 2 tablespoons lemon juice
  Balances sweetness and boosts the berry flavor with a little acid.
• ¼ cup sugar
  Sweetens the jam and helps it break down into a glossy filling.
• 1 tablespoon cornstarch + 2 tablespoons water
  This slurry thickens the jam so it stays put inside the rolls instead of leaking out during baking.

For the Filling:

• 4 tablespoons unsalted butter, softened
  Soft enough to spread. This creates that gooey layer when mixed with sugar and cinnamon.
• ½ cup brown sugar (light or dark)
  Adds depth and a slight molasses flavor. Dark brown sugar = richer flavor.
• 1 tablespoon ground cinnamon
  Warm and aromatic—it balances the tartness of the strawberries beautifully.
  

For the Glaze:

• 1 cup powdered sugar
  Dissolves quickly and gives a smooth, sweet finish.
• ½ teaspoon vanilla extract
  Adds a fragrant, dessert-like touch to the glaze.
• 2–3 tablespoons milk (adjust for consistency)
  Loosens the glaze for drizzling. Use whole milk for best richness.

Ingredient Notes (Simplified)

• Yeast: Use fresh active dry yeast. Bloom it in warm milk with sugar—if it foams in 10 minutes, it’s alive. No foam? Toss it.
• Strawberries: Fresh is best for flavor and color. Frozen works—just thaw and drain well to avoid soggy jam.
• Lemon Juice: Adds acidity to brighten the strawberry flavor. Don’t skip it.
• Cornstarch Slurry: Thickens the jam so it stays put in the rolls.
• Butter: Use unsalted. For filling, make sure it’s soft enough to spread without tearing the dough.
• Flour: Measure carefully. Use a scale (480g = 4 cups) to avoid dense rolls.
• Milk: Whole milk adds richness to both the dough and glaze.

Substitutions and Variations (Condensed)

Strawberry Cinnamon Roll Bake:
Slice the rolls and bake them close together in a dish for a gooey, pull-apart version—great for crowds or brunch tables.
Pro Tip: Add extra spoonfuls of jam between the rolls before baking for more strawberry flavor in every bite.

Cream Cheese Frosting:
Swap glaze for a tangy cream cheese version. Just mix 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, ½ tsp vanilla, and 1–2 tbsp milk.

Store-Bought Options:
Use thick, quality jam or even Pillsbury strawberry cinnamon rolls for a shortcut. Homemade still wins on flavor.

Berry Alternatives:
Try blueberries, raspberries, or cherries. Each offers a fun flavor twist with the cinnamon filling.

Step-by-Step Instructions

Step 1: Make the Dough & Let It Rise

• Warm the Milk (110°F): Pour the milk into a small saucepan or microwave-safe bowl. Heat until just warm to the touch—not hot. It should feel like a warm bath, not a hot tub.
• Activate the Yeast: Stir in the active dry yeast and a pinch of sugar. Let it sit for 5–10 minutes until foamy. If nothing happens, your yeast is dead—start over with fresh.
• Mix the Dough: In a large bowl or stand mixer, combine the foamy yeast mixture, eggs, melted butter (slightly cooled), sugar, and salt. Mix until combined.
• Add Flour Gradually: Add flour 1 cup at a time until a shaggy dough forms. Switch to kneading when the dough starts pulling from the sides.
• Knead Until Smooth: Knead by hand or with a dough hook for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
• First Rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm, draft-free area for 1 to 1.5 hours—until doubled in size.

Chef’s Tip: If your kitchen is cold, turn your oven to 200°F for 2 minutes, then turn it off. Place the dough inside to rise.

Step 2: Make the Strawberry Jam

• Cook the Strawberries: Add chopped strawberries, sugar, and lemon juice to a medium saucepan. Cook over medium heat, stirring often, until the berries start to break down—about 8–10 minutes.
• Thicken the Jam: Mix the cornstarch with 2 tablespoons of water to make a slurry. Stir it into the simmering berries and cook for another 2–3 minutes until the jam thickens.
• Cool Completely: Remove from heat and let it cool fully. This is key—hot jam will melt your dough filling and cause a soggy mess.

Pro Tip: If using frozen strawberries, thaw and drain them before cooking to avoid excess liquid.

Step 3: Roll, Fill, and Shape the Rolls

• Roll the Dough: Lightly flour your surface and roll the dough into a large rectangle—about 12×18 inches. Aim for even thickness throughout.
• Add the Filling: Spread softened butter over the dough, all the way to the edges. Sprinkle evenly with brown sugar and cinnamon.
• Spread the Jam: Dollop cooled strawberry jam across the dough and gently spread it using the back of a spoon or offset spatula.

This is key: Don’t overdo the jam or it’ll ooze out during rolling. Less is more here.

• Roll Tightly: Starting from the long edge, roll the dough into a tight log. Use two hands and roll firmly to keep it even.

Step 4: Cut, Arrange, and Let Rise Again

• Slice the Rolls: Use a serrated knife or unflavored dental floss to slice the log into 12 equal rolls. Slice gently to avoid squishing the spiral.
• Arrange in the Pan: Place each roll into a greased 9×13-inch baking dish, leaving just a little space between them to allow for rising.
• Second Rise: Cover and let the rolls rest for 20–30 minutes until slightly puffy. Meanwhile, preheat your oven to 375°F.

Overnight Option: At this point, you can refrigerate the rolls overnight. In the morning, let them come to room temp for 30 minutes before baking.

Step 5: Bake and Glaze

• Bake the Rolls: Place the pan in the center of the oven and bake for 17–20 minutes, or until the tops are golden and the centers are set. Don’t overbake—soft and fluffy is the goal.
• Make the Glaze: In a bowl, whisk together powdered sugar, vanilla, and milk until smooth and pourable.
  
• Glaze While Warm: Drizzle the glaze over the warm rolls so it melts slightly into the crevices—pure heaven.

Final Tip: Let the rolls cool for 10–15 minutes before serving. They’ll be easier to handle, and the flavors will settle perfectly.

Strawberry Cinnamon Rolls

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• Author: Emilio
• Total Time: 2 hours
• Yield: 12 rolls 1x
• Diet: Vegetarian

Print Recipe

Description

These strawberry cinnamon rolls are everything you want in a homemade breakfast treat: pillowy-soft dough, a sweet cinnamon swirl, and a punchy layer of homemade strawberry jam. Finished with a quick vanilla glaze, they’re part classic cinnamon roll, part fruity jam bun, and 100% joy.

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Ingredients

Scale 1x2x3x

• 1 cup warm milk (about 110°F)
• 2 ¼ teaspoons active dry yeast (1 standard packet)
• 2 large eggs, room temperature
• 6 tablespoons unsalted butter, melted and slightly cooled
• ½ cup granulated sugar
• 1 teaspoon salt
• 4 cups all-purpose flour (spooned and leveled or weighed)
• 2 cups chopped strawberries (fresh or frozen and thawed)
• 2 tablespoons lemon juice
• ¼ cup sugar
• 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
• 4 tablespoons unsalted butter, softened
• ½ cup brown sugar (light or dark)
• 1 tablespoon ground cinnamon
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 2–3 tablespoons milk

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Instructions

1. Warm the milk to about 110°F, then stir in the yeast and a pinch of sugar. Let sit until foamy (5–10 minutes).
2. In a bowl, mix the yeast mixture, eggs, melted butter, sugar, and salt. Gradually add flour until a dough forms.
3. Knead the dough for 8–10 minutes until smooth and elastic. Let rise in a greased bowl for 1 to 1.5 hours or until doubled.
4. In a saucepan, cook strawberries, lemon juice, and sugar over medium heat until berries break down (8–10 minutes).
5. Add cornstarch slurry and simmer 2–3 minutes until thickened. Cool completely.
6. Roll dough into a 12×18-inch rectangle. Spread softened butter, sprinkle brown sugar and cinnamon evenly.
7. Spread cooled jam thinly over the dough. Roll tightly from the long edge into a log.
8. Slice into 12 rolls using floss or a serrated knife. Place in a greased 9×13-inch pan.
9. Cover and let rise again for 20–30 minutes while preheating oven to 375°F.
10. Bake 17–20 minutes until golden and set. Cool slightly.
11. Whisk together powdered sugar, vanilla, and milk. Drizzle over warm rolls before serving.

Notes

Let the jam cool fully before spreading to avoid soggy dough. For a make-ahead option, refrigerate sliced rolls overnight and bake fresh in the morning.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 320
• Sugar: 18g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 55mg

Keywords: strawberry cinnamon rolls, breakfast, brunch, jam swirl, sweet rolls

Expert Baking Tips

• Use an oven thermometer. Most ovens lie. You want real 375°F.
• Weigh your ingredients. Cups are inconsistent. A scale gives you precision.
• Warm place for rising: Try the inside of your (off) oven with the light on.
• Don’t rush the dough. Let it fully rise or you’ll get dense rolls.
• Patience pays off. Let the jam cool so your dough doesn’t go gummy.

Benefits of Making Strawberry Cinnamon Rolls at Home

Recipe FAQs

Why didn’t my rolls rise?

Your yeast might’ve been dead or your kitchen too cold. Make sure the milk was warm, not hot, and always check for foaming during activation.

Can I use store-bought dough or jam?

Yep. Use Pillsbury cinnamon rolls and just add your own strawberry jam. Or go full-store-bought with Pillsbury strawberry cinnamon rolls if you’re short on time.

Can these be made ahead?

Definitely. After rolling and slicing, refrigerate overnight. Bring to room temp and bake in the morning.

How should I store them?

Room temp for 1–2 days, fridge up to 5 days. Reheat in the microwave for 10–15 seconds.

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Conclusion + Call to Action

These strawberry cinnamon rolls aren’t just beautiful—they’re ridiculously delicious. They prove that yes, strawberry and cinnamon absolutely go together, and when you add buttery dough and a rich vanilla glaze? That’s brunch perfection.

So go ahead—make a batch this weekend. Whether it’s for a lazy Sunday, a holiday morning, or just because you need something cozy, these rolls deliver. And if you do bake them, tag me or drop a pic—I want to see that jammy swirl!

Still craving more strawberry magic? Don’t miss my Strawberry Cheesecake Cookies Recipe they’ve got the creamy, fruity bite of cheesecake wrapped in a soft cookie shell. A total crowd-pleaser.

Let’s bake something amazing together. You’ve got this.