If you’ve ever sat with a warm cinnamon roll and thought, “This could use a little sunshine,” this recipe is for you.
These strawberry lemon cinnamon rolls don’t just replace the usual brown sugar swirl. They brighten the whole experience. You still get that soft, pillowy dough, but inside is a burst of strawberry jam and fresh lemon—like summer wrapped in a blanket. I started making these on spring Sundays when regular cinnamon rolls felt too heavy, too expected. Now they’re a permanent rotation.
You’ll learn how to make them from scratch, how to keep the filling from getting runny, and how to make that glaze hit the right sweet-tart note. This isn’t a mashup for the sake of novelty. It’s a smart, simple way to bring new life to something familiar.
Why Strawberry and Lemon Work Better Than You Think
The jam gives you the fruit, but the lemon cuts through the sugar and keeps each bite clean. You won’t feel like you need a nap after eating one.
That’s what I didn’t expect. Strawberry jam alone felt flat, too close to toast. But once I added lemon zest and juice, it changed. It turned vibrant, balanced, and honestly more interesting than any cinnamon roll I’ve ever made.
The cinnamon is still there. You taste it around the edges, quiet but grounding.
Dough That’s Soft, Never Dry
Warm milk helps activate the yeast properly. I let it sit until foamy—usually 8 minutes is enough. Once that starts, I mix in the sugar and eggs, then the butter, salt, and flour. I stop adding flour as soon as the dough pulls away from the bowl.
The key is kneading just long enough. Seven minutes on the counter, no more. Too long, and the rolls come out tough. Too little, and they don’t rise with that same plush feel.
I place it in a lightly greased bowl, covered with a towel, and let it rise near my oven. One hour, sometimes a little more, and it’s doubled and ready.
How to Keep the Strawberry Lemon Filling from Leaking
I mix strawberry preserves with lemon zest and juice. Sometimes I add vanilla if I’m in a mood for it, but it’s not necessary.
The texture matters here. If your jam is too runny, it’ll leak out during rolling and baking. I’ve had batches where the filling pooled under the rolls and burned. It helps to choose a thick jam and leave a half-inch border all around the edges when you spread it on.
Once you’ve rolled it tightly, cut with floss—not a knife. Dental floss slides cleanly without squashing the roll.
Why the Second Rise Makes the Difference
After you’ve sliced and placed the rolls into your greased dish, don’t skip this rise. The second proof lets the rolls puff up and fill the gaps. This is the moment that gives you that signature soft texture and even baking.
I cover the dish and let it sit for 35 minutes. On colder mornings, I place the pan near the stovetop while the oven preheats. Once the rolls are puffy, I bake at 350°F for about 24 minutes.
Cream Cheese Glaze with a Lemon Edge
I beat the cream cheese first, then add powdered sugar, lemon juice, and a touch of milk. The lemon cuts the sweetness. The vanilla smooths it out. It should be thick enough to drizzle, but not so runny it disappears.
Let the rolls cool slightly before glazing. If they’re too hot, the glaze melts and slides off. Ten minutes is enough to hold the glaze without losing the warmth.
Serving Tips and My Favorite Way to Store Them
You can serve these rolls fresh from the oven or bake them the night before. I often prep everything the evening before, cover the pan, and refrigerate overnight. In the morning, I bring them to room temperature while the oven heats. No need to re-roll or reshape anything.
To store leftovers (if there are any), place the rolls in an airtight container and refrigerate. Reheat in the microwave for 20 seconds and they come back soft, with the glaze slightly melted—almost better than the first time.
You can freeze unglazed baked rolls. Wrap them individually and freeze for up to a month. Reheat and glaze when needed.
Why These Replaced My Regular Rolls
I’ve made cinnamon rolls dozens of ways—classic, pecan, blueberry, even cookie dough-filled. But this combination stands out because it’s honest and bright. It doesn’t pretend to be a dessert or a breakfast. It’s just good.
These rolls are fresh without being fussy. Sweet without being sugary. And they always disappear fast.
They remind me of the mornings I want to remember—sunlight through the kitchen window, a mug of coffee, and something warm on the plate that actually makes me pause.
📌 Save This for Later + Join the Conversation
Pin these Strawberry Lemon Cinnamon Rolls so you don’t forget them next time you’re baking for brunch or just want something new.
And if you try them, I’d love to hear how they turned out. Share in the comments—what jam did you use, how lemony did you go, or did you sneak in anything extra? Let’s trade notes.
More Cinnamon Roll Recipes You’ll Want to Bake Next:
- Caramel Pecan Cinnamon Rolls
- Cinnamon Babka
- Cookie Monster Cinnamon Rolls
- Nutella Cinnamon Rolls
- Cinnamon Roll Honey Bun Cheesecake
- Blueberry Cinnamon Rolls
- Brown Butter Cinnamon Rolls
Strawberry Lemon Cinnamon Rolls Recipe
Soft, fluffy, and filled with strawberry and lemon for a fresh take on the classic sweet roll. These rolls are finished with a tangy cream cheese glaze and make a bright addition to any brunch table.
Ingredients
- FOR THE DOUGH
- 1 cup warm milk (about 110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- 2 eggs, room temperature
- ⅓ cup unsalted butter, melted
- 1 teaspoon salt
- 4 ½ cups all-purpose flour (plus more for dusting)
- FOR THE STRAWBERRY LEMON FILLING
- 1 ½ cups strawberry preserves or jam
- 1 tablespoon fresh lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract (optional)
- FOR THE CREAM CHEESE GLAZE
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 to 2 tablespoons milk (as needed for consistency)
- ½ teaspoon vanilla extract
Instructions
- MAKE THE DOUGH: In a large bowl, stir together the warm milk and yeast and let sit for 5 to 10 minutes until the mixture becomes foamy. Add the sugar, eggs, melted butter, and salt, then mix until combined. Gradually add the flour, one cup at a time, stirring until a soft dough forms and begins to pull away from the sides. Knead the dough on a lightly floured surface for 5 to 7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover it with plastic wrap or a damp towel, and let rise in a warm area for 1 to 1 ½ hours, or until doubled in size.
- PREPARE THE FILLING: In a small bowl, stir together the strawberry jam, lemon zest, and lemon juice. Add the optional vanilla extract if desired. Set aside.
- ROLL AND FILL: After the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it into a rectangle approximately 16x20 inches. Spread the strawberry lemon filling evenly over the surface, leaving a ½-inch border along the edges. Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss.
- SECOND RISE: Place the rolls cut-side up in a greased 9x13-inch baking dish. Cover with a towel and let rise for 30 to 45 minutes, or until the rolls look puffy and have expanded.
- BAKE: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 26 minutes, or until golden brown and cooked through in the center. Allow the rolls to cool for 10 to 15 minutes before adding the glaze.
- MAKE THE GLAZE: In a mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, lemon juice, vanilla extract, and 1 tablespoon of milk. Beat until smooth, adding more milk a little at a time until the glaze reaches your desired consistency. Drizzle the glaze over the warm rolls and serve.
Notes
For best results, use good-quality strawberry preserves with a thick consistency to prevent excess moisture in the filling. Rolls can be assembled the night before and refrigerated before the second rise; bring to room temperature before baking.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 567Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 58mgSodium 331mgCarbohydrates 98gFiber 3gSugar 42gProtein 9g
