Everyone loves cinnamon rolls! And y’all know I do. I’ve made them all kinds of ways, but these strawberry cinnamon rolls stay in my breakfast rotation. I didn’t want to over-complicate the recipe, so I used puff pastry as a base for these strawberry cinnamon rolls (just like my lazy cinnamon rolls) and a 3-ingredient strawberry filling.
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How To Make Strawberry Cinnamon Rolls With Puff Pastry
Assemble the Rolls
Step 1: Roll out the puff pastry and brush it with melted butter, leaving a small border. Spread strawberry jam evenly over the buttered surface, top with sliced strawberries, and sprinkle with ground cinnamon.
Step 2: Roll up the pastry, making sure it’s tight but not overly so. Use a bit of melted butter to seal the open edge of the roll.
Slice and Bake
Step 3: Slice the roll into individual pieces and place them in a parchment paper-lined baking dish.
Step 4: Pop the rolls into the preheated oven.
Make the Icing and Drizzle the Rolls!
Step 5: Whisk together confectioner’s sugar, melted butter, milk, and a bit of strawberry jam until smooth. Adjust the liquid as needed until it’s thin enough to drizzle.
Step 6: Drizzle the icing over your fresh-out-of-the-oven strawberry rolls!
PRO TIP: I swap the icing for my cream cheese frosting whenever I’m craving a strawberry cheesecake roll. And y’all should do it too!
Easy Strawberry Cinnamon Roll Recipe
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Ingredients
- 1 package frozen puff pastry thawed
- 2 tablespoons melted butter
- 1 cup strawberry jam
- 2-3 cups strawberries sliced thinly
- 1 teaspoon ground cinnamon
- ¾ cup confectioner’s sugar
- 3 tablespoons butter melted
- 1 ½ tablespoons milk add more if you need to thin out the mixture
- 1 teaspoon strawberry jam
Instructions
- Preheat oven to 400 degrees.
- Lightly flour your surface and roll out crescent roll (or 1 sheet thawed puff pastry) until about 1/4 inch thick (leave the other sheet in the refrigerator).
- Brush puff pastry with melted butter, leaving 1 inch of space around the edges.
- Evenly add strawberry jam then layer with strawberry slices and sprinkle on ground cinnamon over buttered area.
- Tightly but gently roll the dough up. Use a little melted butter on the open edge of the roll to seal the seam.
- Using a sharp knife, slice the roll into six pieces.
- Place each roll inside a parchment paper lined baking dish. Place the dish in the refrigerator as you repeat the above steps with the last sheet of puff pastry if using.
- Bake the cinnamon rolls in preheated oven for 25-30 minutes or until golden (watch carefully!).
- While rolls are baking, make the icing by mixing all remaining ingredients together (confectioner’s sugar, butter, milk and jam) until nice and smooth and pourable. If needed, add a teaspoon more of milk until it is pourable.
- Drizzle over cinnamon rolls when they are fresh out of the oven and enjoy. Happy Baking!
Notes
- Use good jam, boos. This strawberry cinnamon rolls recipe needs real strawberry chunks!
- Don’t pack them too tight. Space out the rolls in your baking dish so they have room to puff up. Overcrowding could make them bake unevenly.
- Keep an eye on the oven. These bake a little longer than usual, but they can go from golden to burnt real quick.
- Get that icing right. You want it pourable but not watery. Add a little milk at a time, or if it’s too thin, mix in more powdered sugar until it looks right.
- Serve them hot. These rolls are best served fresh out of the oven while the pastry is still flaky and the icing is gooey.
- Room Temp: Keep them in an airtight container at room temp for up to 2 days. The pastry stays nice and flaky that way.
- Fridge: They will stay fresh in there for 5 days. Make sure they’re sealed up so they don’t dry out!
- Freezer: Freeze the rolls BEFORE icing them. Once they’ve cooled, place them in an airtight container and freeze for up to 2 months. Thaw in the fridge overnight.
- Reheating: Cover with foil and bake at 350°F until heated through. The microwave works too for single rolls. Enjoy each ooey gooey bite!
Nutrition
Serving Suggestions
- Eggs: Some favorite egg recipes you might enjoy are this chicken potato frittata and everyone’s favorite sausage breakfast casserole.
- Sides: Don’t forget your favorite brunch and breakfast sides like some sweet potato grits, homemade hash browns, and candied bacon.
- Serving a Crowd: This hearty biscuit and gravy casserole or a hashbrown casserole are other options for serving your guests a slammin’ brunch next to your easy strawberry cinnamon rolls.
- Sweet Stuff: Brown sugar pancakes, blueberry waffles, and apple crisp French toast are popular sweet options everyone will get down on.
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Recipe Help
It probably got too warm. Puff pastry needs to be cold when it hits the oven. Keep it chilled until you’re ready to bake, and refrigerate the rolls after prepping if they’ve been sitting out.
They likely overbaked or sat too close to the oven’s hot spots. Bake them on the center rack and pull them out as soon as they’re golden.
They should be golden brown and feel a little firm on top.
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I feel you on being tired and lacking me time. Finally this past week I felt like I was getting some inspiration for baking back. One night I just said to heck with baking and my laptop, got into bed, painted my nails and watched crap tv. We have to make time for ourselves sometimes. 🙂 I love these lazy cinnamon rolls. Just the way I’d do it! And with strawberries too – yummmmm!
Girl I have totally been doing this too. Just trying to relax more. Sometimes we need to treat ourselves and put the site to the side.
Loved this recipe! I added orange zest to the glaze it added a little something extra! Can’t wait to make them again!
Thanks so much Alana! I love these too. So glad you enjoyed them!
Wow, these look so amazing! Thank you SO much for this recipe. Definitely giving this one a try 🙂 xx
The Cheap Chef
Thanks so much Kristin! I love how easy they are!
Can these be made the night before? And baked the next morning??
Hi Sara, I actually haven’t tried this but I would recommend it honestly. The preserves and berries would give off a lot of liquid and wouldn’t allow the puff pastry to be as crispy in the end. It really is a quick recipe so I would (if you have time) try to make them in the morning.
Jocelyn,
I saw these a few weeks ago on Pillsbury’s sight and of course ALL over Pinterest – I was making Meyer Lemon Strawberry Marmalade at the time and thought, what that sets up, I’m going to make these. Well, guess what? I’m goign to make these!! I cannot wait to put my spin on ;your innovative recipe! I’ve got my marmalade and I bought some more strawberries last night – here I go. Wish me luck!!
Hooray Kelli! Good luck and that sounds like such an awesome twist. Can you forward me photos of your finished product?
Can I substitute the strawberries for apples. Or have you tried this?.
Hi Deann, great question. I haven’t tried it but I would either slice the apples very thinly to make sure they cook through or I would sauté them first.
Did you use the puff pastry or the crescent roll sheets? Because whichever you used looks delish.
This one was shot with puff pastry but feel free to try both and see which one you love! Both ways are awesome 😉