Enjoy these easy Strawberry Shortcake Cinnamon Rolls for a sweet, juicy, and flavorsome recipe! Soft, pillowy dough is filled with fresh strawberries and topped with decadent frosting, making each bite better than the last!
Disclosure: I partnered with Fleischmann’s® Yeast for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
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I don’t think there is anything in the world that beats freshly baked cinnamon rolls. Warming spices, tender dough, and creamy frosting. I mean, it doesn’t get much better than that, right?
Inspired by traditional flavors, I decided to infuse another one of my favorite recipes with cinnamon rolls to create Strawberry Shortcake Cinnamon Rolls. I’m happy to report that this homemade recipe blows store-bought buns out of the water!
It’s so simple to make and doesn’t require much hands-on time at all. But even more than that, taking the first bite of something that you’ve made with your own two hands is something special, y’all. If you’re thinking that making cinnamon rolls sounds like a daunting task, you can count on Fleischmann’s® RapidRise® Instant Yeast to provide reliable results every single time.
What Are Cinnamon Rolls?
A cinnamon roll consists of rolled sheets of leavened dough, sprinkled with cinnamon and sugar over a thin layer of butter. Sometimes, other fillings are added (strawberries in this case), and the best ones are covered in a glaze or frosting.
The key to making soft and tender cinnamon rolls is a perfectly leavened dough, so I highly suggest giving Fleischmann’s® Yeast a try. There’s a reason why it’s trusted by bakers more than any other yeast!
Ingredients
- Flour: You will need both all-purpose flour and bread flour for these cinnamon rolls. Have an extra ¼ cup of bread flour at the ready as you may need a little more. Bread flour will absorb more liquid resulting in a moister roll however it creates more gluten and the all purpose flour offsets that so it won’t be tough.
- Granulated sugar: To provide the perfect amount of sweetness that doesn’t overpower the strawberries. Make sure to use the same for consistent results.
- Fleischmann’s® RapidRise® Instant Yeast: I love how much of a time saver Fleischmann’s® RapidRise® Instant Yeast is! No proofing is required, yet it still creates soft, tender, and pillowy cinnamon rolls. Talk about a win-win!
- Salt: For a perfect flavor enhancement, don’t forget the salt!
- Unsalted butter: To create a rich cinnamon roll dough and icing. Use unsalted butter so you can control the salt level more accurately.
- Egg: To bind the dough and create the perfect lift. Use one whole large egg.
- Strawberries: To make Strawberry Shortcake Cinnamon Rolls, you need fresh, ripe, and sweet strawberries! Add them to the filling and as a garnish on top.
- Strawberry jam: For even more bursts of juicy flavor, use strawberry jam in the filling. Store-bought works, but I always love the taste of homemade.
- Cinnamon: For the best results, use Ceylon (true) cinnamon over cassia cinnamon. It provides smooth, mellow notes that don’t overpower the berries.
- Confectioners sugar: Also known as icing sugar or powdered sugar, this creates the base of the frosting!
- Whole milk: Along with butter, I recommend using whole milk in the frosting for the creamiest, dreamiest texture.
- Vanilla: We’re going all out on these cinnamon rolls, so do not skimp on your vanilla! Pure vanilla extract makes a world of difference in the flavor of the frosting.
How to Make Strawberry Shortcake Cinnamon Rolls
Whisk The Dry Ingredients
Add a cup of all-purpose flour and a cup of bread flour along with the sugar, Fleischmann’s® RapidRise® Instant Yeast, and salt to a large mixing bowl and whisk together.
Melt The Butter
Heat the water and butter in a microwave-safe bowl until the mixture is warm. Keep heating in short increments as needed. Don’t worry if the butter hasn’t melted all the way, but it should be softened.
Mix The Dough
Add the butter-water mixture to the bowl of dry ingredients along with the egg, and begin mixing together with a wooden spoon. Stir in another cup each of all-purpose flour and bread flour, allowing the dough to become super thick and sticky.
Knead The Dough
Add in the final bit of all-purpose flour. The dough will be more difficult to mix at this point, so start using your hands to really bring the dough together and knead it. Add in the last of the bread flour and continue kneading.
If the dough still seems somewhat sticky in the center, add more bread flour little by little until it’s smooth and soft. You can visit Fleischmann’s website for some great tips on kneading techniques!
Rest The Dough And Roll
Rest the dough uncovered for about 10 minutes, or until it appears slightly bigger. Then, add the dough to a lightly floured surface and roll it into a large rectangular shape.
Add The Filling
Spread the strawberry jam over the dough evenly, then arrange the strawberries over the jam and sprinkle it with some cinnamon.
Roll The Dough
Starting from the far side close to you, roll the dough into a tight log shape. Once you reach the end, make sure to pinch the sides together to prevent the jam from escaping.
Using a piece of unflavored dental floss, cut the log into 12 pieces by sliding the floss under the dough. Then, bring the ends of the floss up and cross it over to cut the rolls.
Bake The Cinnamon Rolls
Add the cinnamon rolls to a greased 9×13 baking pan with the swirl side facing up. Cover the rolls with a clean towel, and leave them in a warm spot to rise for about an hour, or until they are doubled in size and fill the entire pan.
Bake them for 25-30 minutes at 350 degrees F, or until they are golden brown. Let them cool while you prepare the frosting.
Make The Frosting
Whisk together melted butter, confectioners sugar, whole milk, and vanilla extract. Add more milk as needed to thin the consistency to your liking. Generously spread over the cinnamon rolls, then top each roll with a few sliced berries and serve warm!
Tips For The Best Cinnamon Rolls
- Use the right yeast: Thanks to Fleischmann’s® RapidRise® Instant Yeast, the rising time is much quicker than with other varieties. You can learn more about yeast to determine which one is right for your needs.
- Knead properly: By using proper kneading techniques, your Strawberry Shortcake Cinnamon Rolls will turn out lighter and more voluminous than they otherwise would.
- Golden brown: Keep your eye on the cinnamon rolls while they bake, and look for a light golden brown color. White means they’re still undercooked, but dark means they’ll taste burnt.
What To Do With Leftovers
If for some reason you have leftover cinnamon buns, here’s what you need to do:
- Room temperature: Strawberry Shortcake Cinnamon Rolls can be stored for 2-3 days at room temperature. Just keep them in a sealed container.
- Refrigerator: If you can’t eat them within the first few days, store them in an airtight container in the fridge for up to 7 days.
- Freezer: Wrap the cinnamon buns in plastic wrap or aluminum foil, and keep them in a freezer-safe bag or container. You can store them for up to 3-4 months this way.
Reheating
Thaw your cinnamon rolls in the fridge overnight. To warm them again, heat them in the microwave in 15-second intervals. Alternatively, you can heat them in the oven or toaster oven for 2-3 minutes at 250 degrees F.
More Cinnamon Roll Recipes
If you enjoy cinnamon rolls as much as I do, then you’ll love these other twists on classic cinnamon roll recipes:
- Pumpkin Cinnamon Rolls with Maple Frosting
- Lemon Cinnamon Rolls
- Lazy Chai Cinnamon Rolls
- Cinnamon Roll Biscuits
- Bourbon Pecan Sticky Buns
- Cinnamon Roll Monkey Bread
Strawberry Shortcake Cinnamon Rolls
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Ingredients
For the Dough
- 2 1/2 cups all-purpose flour separated
- 2 1/2 cups bread flour separated
- 1/3 cup granulated sugar
- 2 packets Fleischmann’s® RapidRise® Yeast 4 1/2 tsp
- 1 tsp Kosher salt
- 1 1/2 cups water
- 6 tbsp unsalted butter
- 1 large egg
For the Filling
- 2/3 cup strawberry jam
- 1 cup strawberries fresh and chopped in small bits
- 1 tbsp ground cinnamon
For the Topping
- 4 tbsp unsalted butter room temperature
- 3 cups confectioners sugar
- 4-6 tbsp whole milk
- 1 tsp pure vanilla extract
- Sliced strawberries for garnish
Instructions
For the Dough
- Add 1 cup of all purpose flour and 1 cup of bread flour along with sugar, yeast and salt to a large mixing bowl and whisk together.
- Add the water and butter to a microwave safe bowl and heat between 120°—130°F, in 45 second increments until warm. Don’t worry if the butter hasn’t melted all the way but it should be softened.
- Then add the butter/water mixture to the mixing bowl along with the egg and begin mixing together with a wooden spoon.
- Stir in another cup each of all purpose flour and bread flour and allow the dough to become super thick and sticky.
- Add in the final 1/2 cup of all purpose flour and mix again. You should have a lot more difficulty this time so start using your hands to really bring the dough together and knead it.
- Then add in the final 1/2 cup of bread flour to the stick dough and continue kneading. Once it is smooth and soft (not sticky), it should be all good. Shape and roll into a ball.
- Rest the dough uncovered for about 10 minutes.
- The dough should have gotten a bit bigger. At this point, add the dough to a lightly floured surface and roll into a rectangle shape. Roll it out to about a 10x16 sized rectangle.
For the Filling
- Spread the strawberry jam over the dough evenly. Evenly arrange the strawberries over the jam and sprinkle with the cinnamon.
- Start rolling the dough into a log, tightly, starting from the far side close to you. When you reach the end make sure to pinch the sides together well so the jam doesn’t escape.
- Using a piece of unflavored dental floss, cut the log into 12 pieces by sliding the floss under the dough then bringing the ends of the floss up and crossing it over to cut the rolls. Do this by starting to split it in the center then cut the two pieces into 4 then cut the 4 into three leaving 12 equal rolls.
- Add the rolls directly to a greased 10x14 sized baking pan with the swirl side facing up separated by about a half inch. If you want, you can tuck a few bits of strawberry right on the top of the rolls in the filling so you can see them when they bake up.
- Cover the rolls with a towel and put in a warm spot to let the rolls rise for an hour or up to an hour and a half, allowing them to proof until they are doubled in size and fill the entire pan. You can also use a proof setting on your oven for about 30-45 minutes to speed things up..
- Preheat the oven to 350 F. Bake for 25-30 minutes or until they are golden then remove and allow them to cool.
For the Topping
- While the rolls cool, work on the icing.
- In a medium bowl, whisk together the melted butter, confectioners' sugar, 4 tablespoons of milk and vanilla extract. Start with 4 tablespoons of milk and add more as needed to thin it to your liking. Generously spread over the cooled cinnamon rolls, top each roll with a couple sliced berries and serve. Best enjoyed warm!
Notes
- Room temperature: Strawberry Shortcake Cinnamon Rolls can be stored for 2-3 days at room temperature. Just keep them in a sealed container.Â
- Refrigerator: If you can’t eat them within the first few days, store them in an airtight container in the fridge for up to 7 days.Â
- Freezer: Wrap the cinnamon buns in plastic wrap or aluminum foil, and keep them in a freezer-safe bag or container. You can store them for up to 3-4 months this way.Â
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Oh man…..how delicious are these?! Moist, fluffy, the perfect amount of strawberries – they were a huge hit!
These are so good! The strawberries are so perfect with the classic cinnamon roll flavor. I would give these 10 stars if I could!
These are simply fantastic. I am going to make them for the weekend street party.
Love this flavorful and delicious strawberry cinnamon roll.
These cinnamon rolls are gorgeous! I’ve never tried strawberry cinnamon rolls before, but now I clearly need to! YUM!
Omg…these looks absolutely amazing and incredibly delicious. Love it!