Strawberry Cinnamon Rolls

How fun are these strawberries-and-cream cinnamon rolls? If there were ever a perfect dessert for breakfast in the summer, I’d say this is it. The sweet cream cheese filling in these strawberry cinnamon rolls reminds me of strawberry frosting or the filling in a strawberry cheesecake. It’s tangy, creamy, and packed with juicy fresh strawberries and strawberry-flavored cream cheese.

These strawberry rolls start with a can of crescent roll dough, which makes the steps super quick. Once baked, the rolls become all golden and ooey-gooey. I think these would be perfect for a special brunch or breakfast, but really, they’re welcome anytime.

Everything to Love About This Strawberry Cinnamon Rolls Recipe

Using the strawberry cream cheese from Challenge Dairy boosts the flavor in these rolls even more. If you’ve been around here for a while, you know how I love Challenge Dairy! Here are just a few reasons to make these strawberry cinnamon rolls:

• Full of fresh strawberry flavor. I stuff the strawberry cream cheese filling with juicy chopped strawberries for double the flavor. Plus, it’s a great way to use up an abundance of summer berries.
• Semi-homemade. This recipe uses refrigerated crescent rolls for extra convenience. Of course, you could always use my homemade cinnamon rolls recipe if you wanted to make the dough from scratch.
• Cinnamon rolls, with a twist. I made these rolls with fans of strawberry recipes, like my strawberry cobbler and strawberry buttermilk muffins, in mind. They’re such a delicious spin on classic cinnamon rolls, especially when summer strawberries are in season.

What You’ll Need

Refrigerated crescent dough brings your shopping list for these strawberry rolls down to just 7 ingredients! See the printable recipe card for exact amounts.

• Strawberries – You can make the strawberry cinnamon roll filling with fresh or frozen strawberries. If you’re using frozen strawberries, make sure to thaw them completely and pat them dry with paper towels.
• Cornstarch – Tossing the chopped strawberries with cornstarch absorbs excess moisture and keeps them from leaking juice into the filling. Don’t skip it!
• Strawberry Cream Cheese – Brought to room temperature. You can use any brand of strawberry-flavored cream cheese. My favorite is Challenge Dairy. If flavored cream cheese isn’t available where you are, I’d suggest making it yourself! Combine 8 ounces of plain cream cheese with 1-2 tablespoons of store-bought or homemade strawberry syrup (or to taste), and whip until smooth. If you find it’s a bit runny, mix a little extra powdered sugar into the filling.
• Powdered Sugar – Add more powdered sugar for a thicker or sweeter filling. I recommend starting with ½ cup and going from there.
• Vanilla – Pure vanilla extract or vanilla paste. For a stronger strawberry flavor in the filling, you could replace some of the vanilla with strawberry extract.
• Crescent Roll Dough – I buy the seamless crescent rolls from the refrigerator aisle. Homemade crescent rolls or yeasted cinnamon roll dough would also work wonderfully for a from-scratch version of these strawberry rolls.
• Milk – To mix with additional powdered sugar, vanilla, and butter to make the simple cinnamon roll icing.

How to Make Strawberry Cinnamon Rolls

Unlike traditional cinnamon roll recipes, I can have these strawberry rolls in the oven without any yeast or extended rising time. The rolls will need to chill in the fridge before baking, but the hands-on steps are quick and easy.

• Make the strawberry filling. First, toss the diced strawberries with cornstarch to coat. Meanwhile, beat the cream cheese, powdered sugar, and vanilla until smooth. Fold the strawberries into the filling.
• Roll out the dough. Now, roll out the crescent roll dough on a flat, clean surface. Use your hands to shape it into a rectangle. If your dough has seams, gently pinch and smooth them over.

• Assemble. Next, spread the prepared strawberry filling evenly over the dough. Leave a one-inch border around the edges so you can seal them. Afterward, roll the dough lengthwise into a tight log.
• Refrigerate. Wrap the log tightly in plastic wrap and place it into the fridge for at least 2 hours or overnight. This step is very important! If you don’t chill the cinnamon rolls, the filling will leak out while they bake.

• Bake. When you’re ready to bake, unroll the dough log. Carefully slice the dough into 1 ½-inch rolls, and arrange these in a greased baking dish. Bake at 350ºF for 30 minutes, or until the cinnamon rolls are lightly golden and baked through.
• Add the glaze. Whisk the glaze ingredients in a bowl, and pour it over the freshly baked strawberry cinnamon rolls. Enjoy these warm for maximum gooeyness! 

FAQ

How to Store These Rolls

• Refrigerate. Keep the baked strawberry cinnamon rolls covered airtight in the fridge for up to 3 days.
• Reheat. The leftover rolls are great warmed up or served at room temperature. To warm them up again before serving, place the rolls in a 300ºF oven or reheat them gently in the microwave.

More Strawberry Recipes

• Strawberry Bread
• Strawberry Buckle
• Strawberry Cupcakes
• Strawberry Shortcake Icebox Cake