Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

Once you try these strawberry cinnamon rolls, they’ll be a family staple! The secret? Freeze-dried strawberries and lemon zest in the glaze! They are seriously so good!

Why You Need These In Your Life!

Delicious Bright Flavor: I’m telling you, the combo of sweet strawberries, warm cinnamon, and that tangy lemon glaze is a total game-changer for cinnamon rolls.
Life Changing Glaze! The incredible glaze has the best strawberry flavor mixed with lemon and cream cheese, it is to die for!
Strawberry Season: This is a great way to use fresh strawberries! While I use pie filling, you can swap in my homemade strawberry sauce.

A Reader’s Review

The BEST rolls I’ve ever had, much less made. This frosting belongs on EVERYTHING. About to make another batch because I can’t stop thinking about how good they are!

Erika

Ingredients Needed

Overhead shot of labeled strawberry cinnamon roll dough ingredients.

Overhead shot of labeled strawberry cinnamon roll filling ingredients.

Filing Tip: If you can’t find canned pie filling, double my homemade strawberry sauce recipe and add 4 teaspoons cornstarch and 2 teaspoons water to thicken.

Overhead shot of labeled strawberry cinnamon roll glaze ingredients.

Glaze Tip: Freeze-dried strawberries are the key to the incredible strawberry flavor. If you can’t find them, use strawberry jam or jelly, but reduce the half & half to keep the glaze thick.

How to Make Strawberry Cinnamon Rolls

Even though this recipe uses homemade dough, these strawberry cinnamon rolls are super easy to make. The hardest part is waiting for them to come out of the oven!

Dough

Melt Butter: In a small saucepan over medium-low heat, add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until lukewarm temperature.
Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together 2 ¼ cups of the flour, yeast, sugar, and salt.
Combine: Add the egg and water and use a stand mixer fitted with the dough hook attachment to mix until combined.
Slowly Add Milk: Slowly add the milk mixture and the remaining 1 cup of flour to the dough until combined.
Knead: Knead on medium speed for 6-7 minutes until smooth and pulling away from the bowl. If too sticky, add 1-2 tablespoons of flour and knead 2-3 more minutes. To knead by hand, mix ingredients, then knead on a floured surface for about 10 minutes. Form into a ball, place in the bowl, and let rest for 10 minutes. place it back into the bowl. Set it aside to let it rest for about 10 minutes.
Roll Out Dough: On a lightly floured surface, roll out the strawberry cinnamon roll dough into a large 9 x 15-inch rectangle that is about ¼-½ inch thick.

Overhead shot of milk and butter in a saucepan.

Dry ingredients in the bottom of a stand mixer bowl.

Strawberry Filling

Spread: Spread the strawberry pie filling evenly over the dough. Combine the cinnamon and sugar in a small bowl, then sprinkle it evenly on top of the strawberry filling.
Roll: Roll up the 15-inch side into a log and pinch the seams. To avoid the filling squeezing out the other side, try lifting the rolled side up and placing it down on top of the filling before pulling it back towards you to make the roll tighter. Repeat this for the entire process of rolling the dough to prevent losing all the filling.
Slice: Use a very sharp knife to slice the rolled dough into 12 even rolls. I recommend using a clean kitchen towel or several paper towels to wipe the knife clean between each cut.
Let Rolls Rise: Place the rolls in a 9 x 13 x 2-inch baking pan, cover with a damp cloth, and set them aside to rise in a warm place for 30 minutes.
Bake: While the rolls rise, preheat the oven to 375 degrees Fahrenheit. Bake for 30 minutes or until just golden brown on the tops.

Strawberry pie filling spread out over the rolled out dough.

Cinnamon and sugar mixture sprinkled over the top of the strawberry pie filling that is spread on the dough.

Lemon Cream Cheese Glaze

Mix Glaze and Frost Rolls: In a medium bowl, combine the cream cheese, butter, and powdered sugar until smooth. Add the half & half, lemon juice, lemon zest, and freeze-dried strawberry powder and mix until combined.
Add Glaze: Spread over the warm strawberry cinnamon rolls after they cool for 10 minutes or so.

Overhead shot of strawberry cinnamon rolls frosted with lemon cream cheese glaze.

Storing Leftover Strawberry Cinnamon Rolls

Refrigerating: Store leftover strawberry cinnamon rolls in an airtight container in the fridge for up to 5 days. Warm in the microwave for 20–30 seconds before serving.
Freeze: You can freeze the cinnamon rolls right after rolling them, before the final rise. When you’re ready to bake, just let them come to room temperature and rise until doubled in size—then pop them in the oven.
Room Temperature: Since the glaze has cream cheese, avoid keeping these at room temp.

Side shot of a strawberry cinnamon roll being lifted out of the baking dish.

More Tasty Strawberry Recipes

If you loved these strawberry cinnamon rolls, then you’ve got to try a few more of my favorites!

Desserts

The Easiest Fresh Strawberry Pie

45 mins

Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

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These delicious strawberry cinnamon rolls are made with pie filling and a quick and easy dough. The flavor is out of this world amazing!

Course Breakfast, Dessert

Cuisine American

Keyword best cinnamon rolls, cinnamon roll recipes, fluffy cinnamon rolls, homemade strawberry cinnamon rolls, lemon glaze cinnamon rolls, quick and easy cinnamon roll recipe, strawberry cinnamon roll recipe, strawberry cinnamon rolls, strawberry cream cheese frosting

Prep Time 40

Cook Time 30

Total Time 1 10

Servings Servings

Calories 383kcal

Author Alyssa Rivers

Ingredients

Dough

¾ cup milk
⅓ cup softened unsalted butter
2 ¼ cups all-purpose flour,
2 teaspoons instant yeast
¼ cup granulated sugar
½ teaspoon salt
1 large egg
¼ cup water
1 cup all-purpose flour +2 tablespoons if the dough is very sticky

Filling

1 (21-ounce) can strawberry pie filling
2 teaspoons ground cinnamon
½ teaspoon granulated sugar

Strawberry Lemon Cream Cheese Glaze

4 ounce cream cheese softened
3 Tablespoons salted butter softened
1 cup powdered sugar
2 tablespoons freeze-dried strawberries crushed into powder about .5-ounces freeze-dried strawberries
3 tablespoons half & half
2 teaspoons lemon juice
1 tablespoon lemon zest about 1 large lemon

Instructions

Dough

In a small saucepan over medium-low heat, add ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter has melted and remove from heat. Let stand until lukewarm temperature.
In a large bowl or the bowl of a stand mixer, whisk together 2 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
Add 1 large egg and ¼ cup water and use a stand mixer fitted with the dough hook attachment to mix until combined.
Slowly add the milk mixture and 1 cup all-purpose flour to the dough until combined.
Knead on medium speed for 6-7 minutes or until the dough is smooth and pulls away from the sides of the bowl. If the dough is very sticky and won’t pull away from the sides even after 6-7 minutes, add 1-2 tablespoons of flour and knead again for 2-3 minutes. You can alternatively make the dough by hand. Stir all the ingredients together in a large bowl before kneading it on a lightly floured surface until smooth, about 10 minutes or so.
Form the dough into a ball and place it back into the bowl. Set it aside to let it rest for about 10 minutes.
On a lightly floured surface, roll the dough into a large 9 x 15-inch rectangle that is about ¼-½ inch thick.

Filling

Spread the 1 (21-ounce) can strawberry pie filling over the dough. Combine the 2 teaspoons ground cinnamon and ½ teaspoon granulated sugar in a small bowl, then sprinkle it evenly on top of the strawberry filling.
Roll up the 15-inch side into a log and pinch the seams. To avoid the filling squeezing out the other side, try lifting up the rolled side and placing it down on top of the filling before pulling it back towards you to make the roll tiger. Repeat this for the entire process of rolling the dough to prevent losing all the filling.
Use a very sharp knife to slice the rolled dough into 12 even rolls. I recommend using a clean kitchen towel or several paper towels to wipe the knife clean between each cut.
Place the rolls in a 9 x 13 x 2-inch baking pan, cover with a damp cloth, and set them aside to rise in a warm place for 30 minutes.
While the rolls rise, preheat the oven to 375 degrees Fahrenheit. Bake for 30 minutes or until just golden brown on the tops.

Glaze

In a medium bowl, combine 4 ounce cream cheese softened, 3 Tablespoons salted butter softened, and 1 cup powdered sugar until smooth. Add 3 tablespoons half & half, 2 teaspoons lemon juice, 1 tablespoon lemon zest, and 2 tablespoons freeze-dried strawberries crushed into powder and mix until combined. Spread over the warm rolls after they cool for 10 minutes or so.

Video

Notes

Originally posted April 15, 2014

Updated on August 31, 2023

Update March 18, 2025

Nutrition

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Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze