Name: Strawberry Cinnamon Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb frozen bread dough (thawed); 2 tsp ground cinnamon; 2 tsp granulated sugar; 21 oz strawberry pie filling; ½ cup heavy cream (for baking); 1½ cups powdered sugar; ⅛ cup heavy cream (for glaze); 4 oz cream cheese, softened; 2 tsp lemon juice

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Sweet, fluffy, and filled with fruity goodness, these strawberry cinnamon rolls are a delicious twist on the classic morning treat. Made with strawberry pie filling and finished with a rich cream cheese glaze, they bring just the right balance of warm cinnamon spice and tangy-sweet fruit flavor. Using frozen bread dough keeps things simple, while the result feels anything but basic.

Strawberry Cinnamon Rolls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb frozen bread dough (thawed)

2 teaspoon ground cinnamon

2 teaspoon granulated sugar

21 oz strawberry pie filling

½ cup heavy cream

1½ cups powdered sugar

⅛ cup heavy cream (for glaze)

4 oz cream cheese, softened

2 teaspoon lemon juice

Directions

I preheat the oven to 350°F (175°C) and grease a baking dish.

On a lightly floured surface, I roll out the thawed bread dough into a large rectangle.

I sprinkle the cinnamon and granulated sugar evenly over the surface of the dough.

Then I spread the strawberry pie filling over the dough, making sure to leave a small border around the edges.

Starting from the long edge, I roll the dough tightly into a log and slice it into 1½-inch thick rolls.

I place the rolls in the greased baking dish and pour ½ cup of heavy cream over them.

The rolls bake for 25–30 minutes until golden and bubbly.

While they bake, I prepare the glaze by beating together the softened cream cheese, lemon juice, powdered sugar, and ⅛ cup heavy cream until smooth.

Once the rolls are out of the oven, I let them cool for about 5 minutes before spreading the glaze on top.

Servings and timing

This recipe makes 8 strawberry cinnamon rolls.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 310 kcal per roll

Variations

I sometimes swap the strawberry pie filling for cherry or raspberry for a different fruit flavor.

To add some texture, I sprinkle chopped nuts like pecans or almonds before rolling the dough.

A dash of vanilla extract or a pinch of cardamom in the glaze gives it a fun twist.

If I want a richer dough, I use homemade sweet dough instead of frozen bread dough.

Storage/Reheating

I store leftover rolls in an airtight container in the refrigerator for up to 4 days.
To reheat, I microwave one roll at a time for about 20–30 seconds, or place them in a low oven (around 300°F) for 10 minutes until warmed through. I like to add a drizzle of extra glaze after reheating for that fresh-from-the-oven feel.

FAQs

What kind of bread dough should I use?

I use any standard frozen white bread dough — the kind found in the freezer section of most grocery stores. It thaws easily and works great for rolls.

Can I make these ahead of time?

Yes, I often assemble the rolls the night before, cover them, and store in the fridge. In the morning, I pour on the cream and bake as directed.

Can I use fresh strawberries instead of pie filling?

Fresh strawberries can work if I cook them down with sugar and a bit of cornstarch to create a thick, jammy consistency like pie filling.

What can I use instead of cream cheese in the glaze?

If I’m out of cream cheese, I mix powdered sugar, heavy cream, and a splash of vanilla extract for a simple glaze — it’s not as tangy, but still delicious.

Why pour cream over the rolls before baking?

The heavy cream soaks into the rolls as they bake, making them extra soft, moist, and indulgent — it’s one of my favorite tricks for bakery-style results.

Conclusion

These strawberry cinnamon rolls are a fun, fruity upgrade to a classic breakfast treat. With simple ingredients, minimal prep, and a delicious flavor combo of strawberries, cinnamon, and cream cheese, they’re a go-to in my kitchen when I want something special without the fuss. Perfect for weekend brunches, holidays, or just a cozy morning at home, they never disappoint.

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Strawberry Cinnamon Rolls

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Author: Cheryl
Total Time: 50 minutes
Yield: 8 rolls
Diet: Vegetarian

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Description

Sweet, fluffy, and fruity, these strawberry cinnamon rolls are an easy yet indulgent twist on a breakfast classic. Made with frozen bread dough, strawberry pie filling, and topped with a tangy cream cheese glaze, they’re perfect for brunch or a cozy treat.

Instructions

Preheat the oven to 350°F (175°C) and grease a baking dish.
On a lightly floured surface, roll out the thawed bread dough into a large rectangle.
Sprinkle the ground cinnamon and granulated sugar evenly over the dough.
Spread the strawberry pie filling over the dough, leaving a small border around the edges.
Roll the dough tightly from the long edge into a log and slice into 1½-inch thick rolls.
Place the rolls in the greased baking dish and pour ½ cup of heavy cream over them.
Bake for 25–30 minutes until golden and bubbly.
While the rolls bake, prepare the glaze by beating together cream cheese, lemon juice, powdered sugar, and ⅛ cup heavy cream until smooth.
Let the rolls cool for about 5 minutes after baking, then spread the glaze on top.