Soft and Fluffy Strawberry Cinnamon Rolls

Introduction

A warm welcome to a classic made tender and bright.
As a baker I always chase that perfect balance between pillowy richness and a bright, jammy contrast that sings against a creamy finish. These rolls were developed to deliver exactly that experience: tender, enriched dough that yields soft layers you almost float through with each bite, combined with a glossy, slightly tangy finish that melts into every spiral.
I want you to imagine the day you pull these from the oven — the soft steam that lifts, the scent that folds into your kitchen, and the irresistible urge to test one while it's still warm. This recipe is written to be approachable for home bakers who love a tactile process and for weekend brunch hosts who want to impress with something that looks elevated but is truly forgiving to make.
In the following sections you'll find a careful ingredient list, a clear, stepwise assembly and baking method, and lots of practical tips from my test bakes. Whether you're shaping by hand or using a stand mixer, there are small techniques here to help guarantee an airy crumb and balanced sweetness. Expect guidance on handling enriched dough, managing fruit fillings so they don't make the dough soggy, and finishing with a glaze that both looks and tastes luxurious.
Read on for the why, the how, and the little tricks I reach for when I want bakery-level results at home.

Why You’ll Love This Recipe

Built for comfort and celebration alike.
This recipe was developed with three goals in mind: texture, balance, and ease. You get a dough that is enriched enough to be tender and soft without being heavy, and a filling that provides a lively sweetness to cut through the dough’s richness. The finish is intentionally glossy and slightly tangy to add contrast and to help keep each bite interesting.
What makes this roll especially appealing is how adaptable it is. The structure of the dough stands up to a slightly juicy filling without turning soggy, thanks to a careful sequence of steps in the assembly stage. The enriched dough proofs to a golden softness and bakes with a delicate crust that yields easily under a fork.
From a host’s perspective, these rolls are forgiving: the dough tolerates short delays in proofing, the filling can be chilled and spread later, and the glaze benefits from being made ahead and adjusted to your preferred drizzle thickness. For those who love a hands-on morning, the act of rolling, slicing, and arranging is quietly satisfying and produces an impressive result that rewards a little time and patience.
If you enjoy a pastry that combines bakery technique with homey warmth, this recipe is aligned with that desire. It’s a brunch centerpiece that feels indulgent without being fussy.

Flavor & Texture Profile

What your palate will notice first and last.
These rolls are conceived to deliver layered sensations: the first impression is a soft, yielding bite from the enriched dough, followed by bursts of concentrated fruit-sweetness in the spirals, and finished by a creamy, slightly tangy glaze that ties the whole mouthfeel together. The dough’s crumb is airy and delicate, but substantial enough to carry the swirl without collapsing into sogginess when warm.
There is an interplay between heat and cool here: warm dough carries aromas and releases steam that slightly loosens the glaze on contact, creating glossy ribbons across the top. The fruit component gives brightness and tiny textural pockets, while the sweet-spice layer deepens the overall flavor without overwhelming the pastry. A slight saltiness in the dough serves to anchor the sweetness and enhance aroma.
Texture-wise, aim for a dough that is soft, springy, and smooth to the touch before proofing. When rolled, the interior layers should show clear spiral definition and a moist but not wet filling. After baking, the exterior should have gentle color and a tender crust; the interior remains soft and pull-apart friendly. The glaze should be silky enough to sink slightly into the swirls but thick enough to hold a visible sheen.
These contrasts — soft dough, jammy pockets, creamy finish — are what make each bite rewarding and memorable.

Gathering Ingredients

Everything you need, organized for success.
Before you begin, measure and set out each ingredient so the process flows without interruption. Cold vs. warm textures and the order of addition matter for enriched doughs, so arrange everything you’ll use within reach: dry goods in bowls, dairy at room temperature where called for, and the fruit prepared and drained as needed.
Use the list below to assemble precisely what you’ll need. Accurate measuring of flour and sugars and ensuring the milk is warm (but not hot) for the yeast activation are small details that produce a more consistent dough.

• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 tsp salt
• 1 cup warm milk (about 110°F / 43°C)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 cups fresh strawberries, diced
• 1/3 cup brown sugar (for filling)
• 2 tsp ground cinnamon
• 1/4 cup unsalted butter, softened (for filling)
• 1 cup powdered sugar (for glaze)
• 4 oz (115g) cream cheese, softened
• 2–3 tbsp milk (to thin glaze)
• 1 tsp vanilla extract
• Extra butter for the pan

Take a moment to prep the strawberries as directed and soften or melt the dairy items as specified in the method. Having a bowl for your finished filling and a small bowl for the glaze ready will keep assembly smooth and prevent temperature shocks to the dough.

Preparation Overview

A clear path from dough to swirls.
This section outlines the phases of the bake so you can mentally prepare and arrange your workflow. The process divides naturally into: dough mixing and kneading, first rise, filling preparation, rolling and slicing, a second rise, baking, and finishing with a creamy glaze. Knowing these distinct phases helps you time the work and multitask effectively — for example, preparing the filling while the dough proofs.
Start by proofing the yeast and developing a smooth, elastic dough. Enriched doughs like this respond well to gentle kneading and a warm rise; watch for a noticeable increase in volume rather than a strict clock. While the dough rests, prepare the fruit-based filling separately so it cools and thickens; this prevents the filling from leaking into the dough during rolling and keeps the spirals neat.
When rolling, aim for an even rectangle and a thin, uniform layer of fat and filling so each slice bakes evenly. A tight roll with a sealed seam helps maintain spiral shape through slicing and baking. After slicing, arrange the pieces with a small gap to allow expansion during the second rise. Bake until the tops are gently golden and the innermost dough is set.
Finish with a cream-forward glaze that melts slightly when applied warm. The final presentation should look relaxed and inviting — ribbons of glaze and visible spiral structure are the goal. In the next section you’ll find the step-by-step assembly and baking instructions with exact measurements and times.

Cooking / Assembly Process

Step-by-step instructions.

1. Prepare the dough: In a small bowl, whisk 1 cup warm milk with a pinch of sugar, then sprinkle 2 1/4 tsp active dry yeast on top. Let stand 5–10 minutes until foamy.
2. Mix dry ingredients: In a large bowl combine 3 1/2 cups all-purpose flour, 1/3 cup granulated sugar, and 1/2 tsp salt. Add the foamy yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg. Mix until a shaggy dough forms.
3. Knead: Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5–7 minutes.
4. First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 45–60 minutes, until doubled in size.
5. Make the strawberry filling: In a saucepan over medium heat, combine 2 cups diced fresh strawberries and 1/3 cup brown sugar. Cook 5–7 minutes until strawberries break down and mixture thickens slightly. Let cool. Optionally pulse for a smoother jam.
6. Roll and fill: On a lightly floured surface, roll dough into a 16x12-inch (40x30 cm) rectangle. Spread 1/4 cup softened unsalted butter evenly over the dough. Sprinkle 2 tsp ground cinnamon over the butter, then spoon the cooled strawberry mixture over the cinnamon layer, leaving a 1/2-inch border.
7. Form the log and slice: Roll tightly from the long side into a log, pinch the seam to seal, and cut into 12 equal rolls using a sharp knife or dental floss.
8. Second rise: Arrange the rolls in a greased 9x13-inch (23x33 cm) baking pan, leaving a little space between each. Cover and let rise another 20–30 minutes until puffy.
9. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown and cooked through. If tops brown too quickly, tent lightly with foil.
10. Make the glaze: While the rolls bake, beat together 4 oz (115g) softened cream cheese, 1 cup powdered sugar, 1 tsp vanilla extract, and 2 tbsp milk until smooth. Add more milk if needed for desired drizzle consistency. Stir in 2 tbsp reserved finely chopped fresh strawberries if desired.
11. Finish: When rolls come out of the oven, let cool 5–10 minutes, then spoon the cream cheese-strawberry glaze generously over the warm rolls so it melts into the swirls.
12. Serve: Serve warm. These are best fresh but can be reheated briefly before serving.

Follow these steps in order and pay attention to dough feel during kneading and proofing; gentle adjustments based on temperature and humidity will help achieve the ideal rise and texture.

Serving Suggestions

How to present and pair these rolls for maximum appeal.
These swirls are happiest served warm and slightly messy — the glaze should still be ribboned across the spirals for the ideal look and mouthfeel. For a relaxed brunch, arrange the rolls in a shallow basket lined with a cloth napkin to absorb any excess glaze and to keep them soft. If presenting to guests, consider serving on a platter with a small dish of extra glaze at the side for those who want more drizzle.
Beverage pairings work best when they offer balance: a bright, slightly acidic drink will cut through the richness and refresh the palate, while a creamy option will harmonize with the glaze for an indulgent experience. Offer a cold or hot beverage that contrasts temperature or acidity to highlight the pastry’s layers.
For families or gatherings, set out simple accoutrements: a bowl of extra fruit compote, a small dish of softened butter for those who prefer, and a selection of napkins. If you plan to serve these over an extended time, keep a low oven (very low heat) nearby to revive the texture briefly before serving additional batches.
If you want to elevate the look, scatter a few fresh berries on the platter edge and dust a tiny bit of powdered sugar over the glaze just before serving. Keep the styling loose and inviting — the best presentations let the pastry’s swirls and glaze speak for themselves.

Storage & Make-Ahead Tips

Make ahead, store smart, and refresh like a pro.
There are multiple ways to make these rolls ahead depending on how much time you have and when you want them fresh. You can assemble and slice the rolls, then refrigerate them covered for a slow overnight rise and bake the next morning for freshly baked warmth. Alternatively, you can freeze the unbaked rolled log or individual cut rolls for longer storage — thaw and complete the second rise before baking when ready.
After baking, allow the rolls to cool slightly before glazing, then store leftovers in an airtight container to preserve softness. They keep well chilled for a few days; when ready to serve, reheat gently to bring back that just-baked texture. For reheating, choose a brief burst of low oven heat or a short microwave interval, monitoring closely so you don’t overheat the filling or glaze.
If you make extra glaze, store it separately in the refrigerator and whisk briefly before using to reincorporate any separated liquids. For frozen make-ahead batches, flash-freeze the cut rolls on a tray, transfer to a sealed bag, and bake from thawed after the second rise for the best texture. Label containers clearly so you can track freshness.
Small tips from test bakes: avoid storing hot rolls sealed tightly until completely cooled to prevent condensation; if a batch softens too much after refrigeration, a low oven refresh restores structure without drying the interior. These approaches keep the rolls tasting freshly baked even when you spread the work across days.

Frequently Asked Questions

Answers to common questions and troubleshooting tips.

• Can I use frozen fruit for the filling?
  Yes; thaw and drain well, then cook until thickened. Be mindful that frozen fruit often releases more liquid, so cook longer to reach the right consistency.
• My dough didn’t rise — what went wrong?
  Check yeast freshness and that the milk used for activation was warm but not hot. Also, ensure the environment is warm enough for proofing and that excessive salt didn’t come into direct contact with the yeast.
• How do I prevent a soggy bottom from the filling?
  Cool the filling well before spreading and use a thin layer of softened fat between dough and filling to create a moisture barrier. Also, avoid overfilling close to the edges.
• Can I make the dough in a stand mixer?
  Absolutely — use a dough hook and knead until the dough is smooth and elastic, checking for the windowpane test if you’re familiar with it.
• How to get an even spiral?
  Roll the rectangle evenly, spread fillings in a uniform layer, and roll tightly with consistent pressure. Trim the edges cleanly before slicing and use dental floss for neat cuts if preferred.

Final note: If you still have questions about timing, dough feel, or substitutions, try one small test roll to experiment with adjustments before committing a whole batch. Small tweaks in proofing time or filling thickness often solve common issues quickly.