Soft, Fluffy Strawberry Cinnamon Rolls swirled with juicy strawberries and topped with a simple, sweet glaze — this fruity twist on the traditional cinnamon roll is everything I love about homemade baking. Whether it’s springtime or I just want something fresh and comforting, these strawberry cinnamon rolls always hit the spot.
Why You’ll Love This Recipe
I find this recipe perfect when I’m craving something sweet but also light and fruit-forward. The dough turns out beautifully soft, and the strawberry-cinnamon filling adds just the right amount of natural sweetness and flavor. I love how customizable it is too — vegan, gluten-free, and dairy-free friendly without sacrificing taste. It’s a great option for brunch, holidays, or any lazy weekend morning when I want a treat that feels special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
2 1/4 tsp active dry yeast
1 cup warm almond milk (or any milk of choice)
1/4 cup melted coconut oil (or vegetable oil)
3 tbsp maple syrup or sugar
1/2 tsp salt
3 cups all-purpose flour (or gluten-free 1:1 blend)
For the filling:
1 cup finely chopped fresh or frozen strawberries
1/3 cup coconut sugar or brown sugar
2 tsp ground cinnamon
2 tbsp softened vegan butter or coconut oil
For the glaze:
1/2 cup powdered sugar
1–2 tbsp milk of choice
1/4 tsp vanilla extract
Directions
In a large bowl, I mix the warm almond milk, maple syrup, and yeast. I let it sit for 5–10 minutes until it becomes frothy.
Then, I add the melted coconut oil, salt, and 2 1/2 cups of flour. I stir until a dough starts to form, then gradually add the remaining flour until the dough is soft but not sticky.
I knead the dough on a floured surface for 5–8 minutes (or let a stand mixer do the work). Once smooth, I place it in a greased bowl, cover it, and let it rise in a warm spot for about an hour until doubled in size.
While the dough rises, I mix the chopped strawberries, coconut sugar, and cinnamon in a small bowl.
After the dough has risen, I roll it out into a 1/4-inch thick rectangle on a floured surface. I spread it with softened vegan butter or coconut oil and sprinkle the strawberry mixture evenly over the top.
Then I roll the dough tightly from the long edge and cut it into 9–12 rolls. I place them in a greased baking dish, cover, and let them rise again for 30 minutes.
I preheat the oven to 350°F (175°C) and bake the rolls for 25–30 minutes, or until golden and cooked through.
While they bake, I whisk together the glaze ingredients. I drizzle it over the warm rolls just before serving.
Servings and timing
Servings: 12 rolls
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 2 hours (includes rise time)
Calories: Approximately 210 kcal per roll
Variations
I sometimes use raspberry or blueberry in place of strawberries for a different fruity twist.
For a richer dough, I replace coconut oil with vegan butter.
If I want a stronger cinnamon flavor, I add an extra 1/2 tsp to the filling.
I’ve also made a cream cheese glaze instead of the vanilla glaze for a tangier topping.
For a nutty crunch, I like sprinkling chopped pecans over the filling before rolling.
Storage/Reheating
I store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. To reheat, I warm them in the microwave for about 20 seconds or in the oven at 300°F for 5–7 minutes. If frozen, I thaw overnight in the fridge and reheat as needed.
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FAQs
How do I keep the strawberry filling from making the dough soggy?
I make sure to chop the strawberries finely and mix them with sugar and cinnamon. Letting the mixture sit a bit helps draw out excess moisture, and rolling the dough tightly helps keep it from leaking.
Can I make these ahead of time?
Yes, I often prepare the rolls the night before and store them covered in the fridge after the second rise. In the morning, I bring them to room temperature and bake as directed.
Can I use frozen strawberries?
I use frozen strawberries when fresh aren’t available. I thaw and drain them first to prevent too much moisture from affecting the dough.
Are these rolls gluten-free?
They can be! I just swap the all-purpose flour with a 1:1 gluten-free flour blend. The texture might vary slightly, but they still come out delicious.
Can I skip the glaze?
Absolutely. I’ve served them without glaze or with just a light dusting of powdered sugar, and they’re still sweet and satisfying.
Conclusion
These strawberry cinnamon rolls are a fun and flavorful way to upgrade a classic treat. I love how they combine the cozy comfort of cinnamon rolls with the bright, juicy flavor of strawberries. Whether I’m serving them for brunch, dessert, or just because, they always bring a little extra joy to the table.
📖 Recipe:
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Fluffy Strawberry Cinnamon Rolls
- Total Time: 2 hours
- Yield: 12 rolls
- Diet: Vegan
Description
Soft and fluffy cinnamon rolls filled with a sweet strawberry-cinnamon mixture and topped with a light vanilla glaze. A fruity, vegan-friendly twist on the classic treat — perfect for brunch or a cozy weekend breakfast.
Ingredients
2 1/4 tsp active dry yeast
1 cup warm almond milk (or any milk of choice)
1/4 cup melted coconut oil (or vegetable oil)
3 tbsp maple syrup or sugar
1/2 tsp salt
3 cups all-purpose flour (or gluten-free 1:1 blend)
1 cup finely chopped fresh or frozen strawberries
1/3 cup coconut sugar or brown sugar
2 tsp ground cinnamon
2 tbsp softened vegan butter or coconut oil
1/2 cup powdered sugar
1–2 tbsp milk of choice
1/4 tsp vanilla extract
Instructions
- In a large bowl, mix the warm almond milk, maple syrup, and yeast. Let sit for 5–10 minutes until frothy.
- Add melted coconut oil, salt, and 2 1/2 cups of flour. Stir to form a dough, gradually adding the remaining flour until soft but not sticky.
- Knead on a floured surface for 5–8 minutes or use a stand mixer until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- In a small bowl, mix chopped strawberries, coconut sugar, and cinnamon for the filling.
- Roll the risen dough into a 1/4-inch thick rectangle. Spread with softened vegan butter and sprinkle the strawberry mixture evenly.
- Roll the dough tightly from the long edge and cut into 9–12 rolls.
- Place rolls in a greased baking dish, cover, and let rise again for 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 25–30 minutes until golden and cooked through.
- Whisk together powdered sugar, milk, and vanilla for the glaze.
- Drizzle glaze over warm rolls just before serving.
Notes
Use finely chopped strawberries and drain excess moisture if using frozen to avoid soggy dough.
Swap strawberries for raspberries or blueberries for variation.
Add chopped nuts like pecans for extra crunch.
Store at room temperature for 2 days or refrigerate up to 5 days.
To reheat, microwave for 20 seconds or bake at 300°F for 5–7 minutes.
Can be made gluten-free with a 1:1 flour blend.
Make the night before and bake in the morning after bringing to room temp.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
