❤️ Why You’ll Adore These Strawberry Cinnamon Rolls

These strawberry cinnamon rolls are more than just a dessert; they’re an experience. Here’s why they’ll quickly become a cherished recipe:

• Unbelievably Soft and Fluffy: Thanks to the Japanese tangzhong method, these rolls boast a melt-in-your-mouth, bakery-quality texture that stays fresh and tender for an extended period.
• Bursting with Authentic Strawberry Flavor: Crafted with a luscious homemade strawberry filling, each bite delivers the genuine taste of ripe, sweet berries.
• Perfect Sweet-Tart Balance: The vibrant, zesty lemon glaze cuts through the sweetness, providing a refreshing and irresistible finish.
• Exciting Fruity Twist on a Classic: Elevate your breakfast or brunch with a creative and unexpected flavor combination that stands out from traditional cinnamon rolls.
• Convenient Make-Ahead Option: Prepare the rolls the day before, then simply bake them fresh in the morning for an effortless and impressive breakfast or brunch.
• Gooey, Swirly Indulgence: Experience layers of sweet dough, rich strawberry filling, and a balanced hint of cinnamon, creating a truly decadent treat.

Never Miss a Recipe!

Join our community and get the latest delicious recipes delivered straight to your inbox. Be the first to try new twists on classic favorites and discover your next baking adventure!

Sign up for our newsletter to receive exclusive recipes and baking tips!

Jump to the full recipe card for exact quantities and detailed instructions.

• Flour: For the ultimate chewiness and softness, bread flour is highly recommended. Its higher protein content develops gluten more effectively, resulting in that desirable pillowy texture. While all-purpose (plain) flour can be used, bread flour will undeniably yield superior results in terms of texture.
• Milk: Opt for whole milk. Its higher fat content contributes significantly to the richness and tender crumb of the rolls, enhancing their overall flavor profile.
• Sugar: This recipe uses two types of sugar. Granulated sugar sweetens the dough, providing structure and flavor, while fine icing sugar (also known as powdered sugar or confectioners’ sugar) is essential for creating the silky-smooth lemon glaze.
• Yeast: Instant yeast is a baker’s best friend for its convenience, requiring no proofing. However, active dry yeast can also be used; simply activate it first in warm milk before combining with other ingredients.
• Oil: A neutral-flavored vegetable oil, such as canola or sunflower oil, or a very light-flavored olive oil is ideal. These oils add moisture and tenderness without imparting any strong flavors that might interfere with the strawberry and lemon notes.
• Vanilla Extract: Always reach for pure vanilla extract. Its complex, aromatic notes elevate the flavor of the dough and filling. Avoid artificial vanilla essence, which can leave an unpleasant aftertaste.
• Eggs: Large eggs, preferably at room temperature, are used in the dough. They add richness, moisture, and help create a beautiful golden crust.
• Strawberries: Fresh, ripe strawberries are truly best for their vibrant flavor and aroma. However, frozen strawberries can be used as a convenient alternative; just be sure to thaw them and drain any excess liquid before preparing the filling.
• Lemon Zest and Juice: Fresh lemon is key for both the filling and the glaze. Always zest your lemon before juicing it – it’s much easier to grate the zest from a firm, whole lemon. The zest provides intense aromatic oils, while the juice adds that essential tangy brightness.
• Cornflour (Cornstarch): This finely milled starch acts as a thickening agent for the strawberry filling, ensuring it reaches a jam-like consistency that won’t make your rolls soggy. In the US, it’s commonly known as cornstarch.
• Cinnamon: A subtle touch of ground cinnamon in the strawberry filling adds a wonderful depth and a cozy, comforting spice that complements the fruit beautifully without overpowering it.

As you can see, the ingredient list is quite straightforward, mostly consisting of common pantry staples you likely already have on hand, making these rolls accessible for any home baker.

Proofing Dough in a Cool Kitchen: If your kitchen is cool, there are several tricks to encourage a good rise. Place the covered dough under your rangehood lamps, or inside a slightly warmed oven (preheat to 100°C/200°F for just 1-2 minutes, then turn it off and leave the door ajar). Another effective method is to place the dough on an upper rack in your oven with a bowl of hot water on the bottom rack, then close the oven door.

Preventing Burned Jam: Keep a close eye on your strawberry jam as it simmers. Berries contain natural sugars that can easily caramelize and burn on the bottom of the pan. Regular stirring, especially as it thickens, is essential to prevent sticking and ensure an evenly cooked, delicious filling.

Thick vs. Runny Glaze: The consistency of your lemon glaze is entirely up to personal preference. For a thicker, more opaque glaze, add a little more icing sugar. For a thinner, more translucent drizzle, add a few more drops of lemon juice, milk, or water. Remember that if the rolls are very warm when you glaze them, the glaze will melt and run off more easily, creating a lighter coating. For a distinct glaze layer, allow the rolls to cool slightly more.

Expert Baking Tips for Perfect Strawberry Cinnamon Rolls

Achieving bakery-quality cinnamon rolls at home is totally possible with a few insider tips:

• Embrace Your Kitchen Scale: For consistent and professional results, weighing your ingredients, especially flour, is paramount. Volume measurements (cups) can vary wildly depending on how you scoop, leading to inconsistent dough. A digital kitchen scale is an affordable investment that guarantees accuracy and minimizes guesswork, often resulting in less cleanup too!
• Resist Adding Too Much Flour to the Dough: The tangzhong dough is designed to be quite soft and sticky – this is its secret to staying incredibly moist and fluffy after baking. While it might feel counterintuitive, avoid the temptation to add excessive amounts of flour to make it easier to handle. A sticky dough will yield beautifully soft strawberry rolls; an overly floured dough will result in dry, dense rolls. A dough scraper can be your best friend for managing sticky dough.
• Ensure the Strawberry Filling is Sufficiently Thick: The filling must be reduced and thickened to a jam-like consistency. If it’s too runny, it will seep out of the rolls during rolling and baking, potentially making them soggy or causing the filling to burn in the pan. A thick filling stays contained and contributes to the gooey center.
• Master the Art of Slicing Rolls: For perfectly round, clean-cut rolls, a piece of unflavored dental floss or strong cotton thread is far superior to a knife. Gently slide a long piece of floss under the rolled dough log to the center. Cross the two ends over the top and pull in a swift, firm motion to slice cleanly through. Repeat this for all 12 rolls, ensuring even thickness.
• Handle the Soft Dough with Care: This tangzhong-based dough is exceptionally soft and delicate. When cutting and transferring the rolls, be incredibly gentle. The dough may try to seal itself back together after being cut, so keep a sharp knife handy to gently separate any sticky joins. Use very light fingers to transfer the rolls to the baking tray and make any minor adjustments there. Your patience will be rewarded with the softest, fluffiest rolls you’ve ever made.
• Optimal Yeast Activation: Ensure your milk is warm (not hot!) for blooming the yeast – ideally between 40-46°C (105-115°F). Water that is too hot will kill the yeast, while water that is too cold won’t activate it effectively. If using active dry yeast, allow it to proof in the warm milk with a pinch of sugar for 5-10 minutes until foamy before adding other ingredients.

Storage and Make-Ahead Options

While these strawberry cinnamon rolls are undeniably best enjoyed fresh from the oven, their tangzhong dough ensures they remain delightfully soft for 2-3 days after baking.

Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days. To revive their fresh-baked softness, gently warm them in the microwave for 10-15 seconds (even with the glaze!) before serving. This brief warming can work wonders, especially if they’ve started to firm up slightly.

For longer storage, you can freeze baked and cooled strawberry cinnamon rolls in an airtight, freezer-safe container or freezer bag for up to 1 month. Thaw at room temperature and warm gently before serving.

Can these be made ahead? Yes!

Absolutely! These strawberry buns are perfect for preparing in advance. You can assemble them up to the point just before their second rise. Once the individual rolls are cut and placed in their baking tray, cover the tray tightly with plastic wrap and refrigerate overnight (for up to 12-18 hours). The next morning, remove the tray from the fridge and let the rolls come to room temperature for about 60-90 minutes before proceeding with the egg wash and baking instructions. This slow, cold proofing can even enhance the flavor and texture of the dough.

FAQs About Strawberry Cinnamon Rolls

More Sweet Roll Recipes You’ll Love

If you’ve fallen in love with these strawberry cinnamon rolls, you’ll definitely want to try these other delightful sweet roll variations from our collection:

If you try this delightful strawberry cinnamon rolls recipe,
please show it some love with a ⭐⭐⭐⭐⭐ rating below. Your feedback is greatly appreciated and incredibly helpful!

Strawberry Cinnamon Rolls

These strawberry cinnamon rolls are incredibly soft, wonderfully gooey, and packed with a vibrant homemade strawberry filling. Crowned with a zesty, sticky lemon glaze, they are irresistibly zingy and truly a treat for any occasion.

Yield: 12 rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Rising Time: 2 hours

Total Time: 2 hours 50 minutes

Rating: 5 out of 5 stars (from 4 ratings)

Print Recipe
Pin Recipe

Ingredients

For best results, always weigh ingredients where a weight is provided.

FOR THE TANGZHONG STARTER

• ½ cup water (125ml)
• 43 g bread flour (⅓ cup / 1 ½oz)

FOR THE DOUGH

• ⅔ cup warm milk (160ml)
• 2 ¼ teaspoons instant or active dry yeast (1 sachet / 7g)
• ½ cup white granulated sugar (66g / 2 ⅓oz)
• 520 g bread flour (4 cups / 18 ⅓oz)
• ½ teaspoon salt
• ¼ cup vegetable oil
• 1 ½ teaspoon vanilla extract
• 2 large eggs, room temperature

FOR THE STRAWBERRY FILLING

• 525 g whole fresh strawberries (3 cups hulled & diced) (1 ¼lb)
• 1 tablespoon lemon juice
• 3 teaspoons cornflour (US cornstarch)
• ¼ cup white sugar
• ½ teaspoon ground cinnamon

FOR THE LEMON GLAZE

• 1 ½ cups icing sugar (powdered sugar), sifted
• 2-3 teaspoons lemon juice
• 1 teaspoon lemon zest

Equipment

• Stand mixer with dough hook
• Rolling Pin
• 9×13 inch baking tray
• Small saucepan
• Large mixing bowl
• Potato masher
• Dough scraper (helpful)
• Sharp knife or unflavored dental floss for cutting
• Medium mixing bowl for glaze

Instructions

1. Make the Tangzhong Starter: In a small saucepan, whisk together the ½ cup water and 43g bread flour until completely smooth. Place over low-medium heat and cook, whisking constantly, until the mixture thickens into a very thick paste. Remove from heat and set aside to cool completely.
2. Bloom the Yeast: In the bowl of a stand mixer, add the ⅔ cup warm milk, 2 ¼ teaspoons instant or active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5 minutes until foamy, indicating the yeast is active.
3. Create the Dough: To the yeast mixture, add the remaining granulated sugar, 520g bread flour, ½ teaspoon salt, ¼ cup vegetable oil, 1 ½ teaspoon vanilla extract, 2 large eggs, and the cooled tangzhong starter. Arrange ingredients such that the salt does not directly touch the yeast. Use a rubber spatula to ensure all the tangzhong is incorporated. (Note: This is a very sticky dough, best made in a mixer. If kneading by hand, use a bench scraper and avoid adding too much extra flour.)
4. Knead: Attach the dough hook to your stand mixer. Start on low speed until ingredients are just combined. Increase speed to level 2 and knead for about 7 minutes. The dough will remain quite sticky and cling to the sides of the bowl, which is desired for softness.
5. First Rise: Lightly oil a large, clean bowl. With lightly oiled hands and a dough scraper, scrape the dough from the mixer bowl, gently form it into a ball, and transfer it to the oiled bowl. Flip the dough once to coat lightly with oil. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
6. MAKE THE FILLING: In a heavy-based saucepan, whisk together the 1 tablespoon lemon juice and 3 teaspoons cornflour until smooth. Add the 525g whole fresh (or thawed frozen and drained) strawberries and ¼ cup white sugar. Mix well.
7. Cook the Filling: Heat the mixture gently over low heat, stirring occasionally to prevent sticking. Cook for about 10 minutes until the strawberries soften and release a good amount of liquid. Mash the strawberries with a potato masher to your desired consistency. Bring to a gentle simmer.
8. Thicken the Filling: Continue to cook for another 10 minutes or so, stirring regularly, until the mixture is very thick, resembling jam.
9. Finish Filling: Stir in the ½ teaspoon ground cinnamon. Transfer the strawberry filling to a dish and place in the fridge to cool completely before use.
10. ASSEMBLING THE CINNAMON ROLLS: Grease a 9×13 inch baking tray generously with butter.
11. Prepare Dough for Rolling: Gently punch down the risen dough and transfer it to a lightly floured surface.
12. Roll Dough: Gently stretch or roll the dough out into a large rectangle, approximately 35x40cm (14×16 inches) and about 7mm thick.
13. Spread Filling: Evenly spread the completely cooled strawberry filling over the entire surface of the dough, leaving a small border (about ½ inch) on one of the longest sides.
14. Roll into Log: Starting from the longest side nearest you, tightly roll the dough into a log, ensuring not to squeeze out the filling.
15. Cut Rolls: Using a piece of unflavored cotton thread or dental floss, cut the log into 12 even slices. Slide the floss under the log, cross the ends over the top, and pull to cut. (This dough is very soft; use a sharp knife to carefully slice through any joins if needed when transferring.) Handle with light fingers to transfer the rolls to the greased baking tray, adjusting their position slightly once in the pan for even spacing.
16. THE SECOND RISE: Arrange the rolls evenly spaced, cut-side up, on the baking tray. Cover loosely with plastic wrap or a clean towel and let them rest and rise for another 45-60 minutes, or until they are puffy and roughly 1½ times their size.
17. Preheat Oven: While the rolls are completing their second rise, preheat your oven to 180°C (160°C fan forced) / 350°F.
18. BAKE: Bake for around 20-22 minutes, rotating the tray at the halfway mark, until the rolls are pale golden brown and fully baked through (internal temperature should reach 88°C/190°F).
19. Cool Slightly: Let the rolls cool in the pan for about 10-15 minutes before glazing. They should be warm and fluffy but not piping hot.
20. FOR THE LEMON GLAZE: Sift the 1 ½ cups icing sugar into a medium mixing bowl.
21. Prepare Glaze: Add 2 teaspoons of lemon juice and 1 teaspoon lemon zest to the sifted sugar. Mix until smooth and runny. Add a little more lemon juice, a tiny bit at a time, if needed, to achieve a thick, pourable consistency that still clings to a spoon.
22. Glaze and Serve: Drizzle the lemon glaze generously over the warm strawberry cinnamon rolls. Serve immediately and enjoy!
23. Please take a moment to leave a comment & rating below if you tried this recipe. It’s appreciated and so helpful!

Recipe Notes

1. Tablespoon Size: This recipe uses a standard Australian 20ml tablespoon (equal to 4 US teaspoons). Please check your measuring spoons to ensure accuracy.
2. Weighing Ingredients: For the most consistent and best results, always weigh ingredients where a weight is provided. Kitchen scales are inexpensive and greatly improve baking accuracy. If you cannot weigh, use the “spoon and level” method for flour (lightly spoon flour into a measuring cup and level off, do not scoop directly from the bag).
3. Oven Variations: All ovens can vary in temperature. It’s always a good idea to test for doneness 2-3 minutes before the recipe’s suggested bake time.
4. Yeast Type: You can use either instant or active dry yeast. If using rapid rise yeast, your dough may double in size quicker. If using active dry yeast, ensure it’s “bloomed” first: add it to the warm milk mixture and let it sit for 5-10 minutes until it becomes frothy before proceeding with the rest of the dough ingredients.
5. Freshness & Reheating: These strawberry cinnamon rolls are best enjoyed fresh but will remain fairly soft for 2-3 days when stored in an airtight container. They can be gently warmed in the microwave for 10-15 seconds (even with the glaze) to refresh their softness.
6. Make Ahead Option: The rolls can be assembled and placed in the baking tin the day before baking. Cover the tin tightly with plastic wrap and refrigerate overnight. On baking day, remove the tray from the fridge and allow the rolls to come to room temperature for approximately 60-90 minutes before baking.
7. Cutting with Dental Floss/Cotton: For perfectly clean slices, take a long piece of unflavored dental floss or strong cotton thread. Gently slide it underneath the dough log to the center. Cross the two ends over the top of the log, then pull the ends away from each other in a quick, firm motion to cut straight through the dough. Repeat this process until you have 12 even pieces.

EXPLORE MORE BREAKFAST AND BRUNCH IDEAS!

Nutrition Facts

Nutrition information is approximate and derived from an online calculator. The brands and specific ingredients you use may cause variations.

Have you tried this recipe? Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you.