Transform your breakfast routine with these Strawberry Cinnamon Rolls featuring the perfect blend of butter, sugar, cinnamon, and juicy diced strawberries for an easy morning treat that’s bursting with flavor. They’re easy to make with crescent roll dough and perfect for Valentine’s Day, Mother’s Day, Easter or any special weekend brunch.
Updated February 2024
Strawberry Cinnamon Rolls: A Sweet Twist to Your Breakfast Delight
Craving a delightful and unique breakfast treat? These Strawberry Cinnamon Rolls are the perfect fusion of sweet, fruity goodness and classic cinnamon roll comfort.
They have the the perfect harmony of strawberries and cinnamon and can be baked in the oven or slow-cooked for a hassle-free experience. Using crescent roll dough in this easy Strawberry Cinnamon Rolls recipe offers a convenient and time-saving advantage.
The flaky and soft texture of crescent roll dough complements the sweet and fruity filling, creating a deliciously satisfying breakfast treat with minimal effort. Whether you’re gluten-free or not, these rolls are a surefire way to kickstart your day with a burst of flavor. Treat yourself to a breakfast that’s as easy as it is delicious!
Ingredients You’ll Need:
- Crescent Roll Dough: A gluten-free or regular option for the perfect soft and flaky texture. Feel free to use a homemade cinnamon roll dough recipe if you prefer.
- Butter: Unsalted or dairy-free, adding richness and a luscious melt-in-your-mouth quality.
- Granulated Sugar: Opt for pure maple sugar, coconut sugar, or your preferred sugar-free sweetener such as Lakanto Monk Fruit Sweetener or Swerve for a touch of sweetness.
- Cinnamon: The essential spice that elevates the flavor profile and gives that classic cinnamon roll aroma.
- Diced Strawberries: Fresh and juicy, these berries bring a burst of fruity goodness to each bite.
For the Glaze:
- Powdered Sugar: This sweet component not only adds a delightful sweetness but also contributes to the smooth texture of the glaze, giving your rolls that perfect finishing touch.
- Dairy-free (or Regular) Milk: Whether you choose a dairy-free alternative or regular milk, this ingredient serves to thin the glaze to your desired consistency.
- Pure Vanilla Extract: Infusing the glaze with a hint of pure vanilla extract enhances the flavor profile, providing a warm and sweet undertone that beautifully complements the strawberry and cinnamon combination in the rolls.
Instructions: How to make Strawberry Cinnamon Rolls
- Preparation: Unroll the dough, spread butter, sprinkle sugar and cinnamon, then add a layer of diced strawberries.
- Rolling: Roll the dough tightly into a log, cut into even pieces for perfect portions.
To Make in the Oven:
Baking: Grease a pan, bake until golden brown, and follow package directions.
To Make in the Slow Cooker:
Setup: Melt butter and sugar in the slow cooker, arrange rolls, cover with paper towels, cook on high, then low.
- Glaze: In a small bowl, mix powdered sugar, vanilla, and enough milk for the desired consistency.
- Serve: Drizzle over rolls before serving.
Tips for Success:
- Sealing the Dough: Gently unroll and seal the seams to create a seamless sheet, ensuring a uniform texture in every bite.
- Even Strawberry Distribution: Distribute strawberries evenly for a balanced flavor throughout the roll.
Serving Suggestions:
Serve these Strawberry Cinnamon Rolls warm, drizzled with the delectable glaze, for an indulgent breakfast or a delightful dessert. Here are a few more ideas:
- Glaze Drizzle: Customize the glaze with flavored extracts for an extra layer of taste.
- Ice Cream Pairing: Serve with a scoop of vanilla ice cream for a decadent dessert.
- Fruit Compote: Top with a homemade strawberry compote for an extra burst of flavor.
Variations and Substitutions:
- Mixed Berry Twist: Experiment with different berries or a mix for a unique twist.
- Dough Swap: Swap out gluten-free dough for a traditional version.
- Gluten-Free Glaze: Make a gluten-free glaze using powdered sugar alternatives.
Storage and Freezer Instructions:
- Storage: Store leftovers in an airtight container for up to three days.
- Make-Ahead: Prepare the rolls the night before, refrigerate, and bake in the morning for a fresh breakfast.
- Freezer: Once your unfrosted cinnamon rolls are cool to room temperature, freeze rolls individually for a quick grab-and-go breakfast option. Tightly wrap the baking pan with plastic wrap or transfer to a resealable airtight container and store in the freezer. They will keep in the freezer for up to 2 months.
- Freezing Raw Dough: Simply place the sliced dough in a pan and cover with plastic wrap and freeze the entire pan. You can store the dough in the freezer for up to 3 months.
- How to thaw: When you are ready to bake, remove the pan from the freezer and let the dough thaw in the fridge overnight. Move to a warm spot for 1 hour before baking to allow the dough to rise. When ready, bake the cinnamon rolls as per the instructions.
- Reheating: When ready to eat, remove the pan from the oven and allow to thaw at room temperature. Bake in the oven at 350F for 10-15 minutes or heat them up in the microwave individually on medium heat for about 30 seconds or until warm.
Frequently Asked Questions (FAQs):
- Can I use frozen strawberries?
- Yes, ensure they are thawed and well-drained before adding to the rolls.
- Can I make these ahead and refrigerate overnight?
- Absolutely! Prepare the rolls, cover, and refrigerate. Bake in the morning for a fresh, warm treat.
- Can I use a different sweetener in the glaze?
- Certainly, experiment with your preferred sweetener for a personalized touch.
More fluffy cinnamon roll recipes you will love:
These Easy Strawberry Cinnamon Rolls take less than 10 minutes to put together with crescent roll dough, cinnamon sugar and sweet strawberries with the option to make them in the slow cooker or the oven. They're easily dairy-free, refined-sugar and make the perfect breakfast, brunch or dessert for spring or summer!
- 1 8 ounce tube refrigerated gluten-free (or regular) crescent roll dough Feel free to use a homemade cinnamon roll dough recipe if you prefer.
- 2 tbsp unsalted (or dairy-free) butter , softened (+ 2 more tablespoons if cooking in the slow cooker)
- 1/4 cup granulated pure maple sugar , coconut sugar or preferred granulated sugar of choice (Monk Fruit etc. for lower sugar)
- 2 tsp cinnamon
- 2/3 cup diced strawberries
- 1/2 cup powdered sugar / sweetener of choice
- 1-2 teaspoons dairy-free (or regular) milk , of choice
- 1/3 teaspoon pure vanilla extract
- Gently unroll dough (do not separate) and pinch the seams to seal to create one big sheet.
Spread or brush the butter over the dough. Sprinkle with sugar and cinnamon. Add an even layer of strawberries.
- Roll the dough tightly into a log, starting at the short end and pinch seam to seal. Cut into even pieces (about 6).
- To Make in the Oven
Preheat oven to 375 F. Grease an 8 or 9 inch baking pan or 2.5 quart casserole dish and place the rolls inside.
- Bake according to package direction - about 15 to 19 minutes or until golden brown.
- To Make In the Slow Cooker
Add 2 tablespoons melted butter and 1 tablespoon granulated sugar of choice to the bottom of a 4.5-5 quart slow cooker. Arrange buns neatly in the bottom.
- Place two pieces of paper towels to cover the slow cooker (this prevents condensation from dripping) then place lid carefully over the paper towel.
- Cook on HIGH for 1 hour then set to LOW for the remaining 30 minutes to 1 hour. (**VERY IMPORTANT: If your slow cooker runs hot, check on the rolls earlier to prevent burning).
- For the GlazeIn a small bowl, mix powdered sugar, vanilla and enough milk for desired consistency.
- Drizzle over rolls. Serve warm.
- Storage: Store leftovers in an airtight container for up to three days.
- Make-Ahead: Prepare the rolls the night before, refrigerate, and bake in the morning for a fresh breakfast.
- Freezer: Once your unfrosted cinnamon rolls are cool to room temperature, freeze rolls individually for a quick grab-and-go breakfast option. Tightly wrap the baking pan with plastic wrap or transfer to a resealable airtight container and store in the freezer. They will keep in the freezer for up to 2 months.
- Freezing Raw Dough: Simply place the sliced dough in a pan and cover with plastic wrap and freeze the entire pan. You can store the dough in the freezer for up to 3 months.
- How to thaw: When you are ready to bake, remove the pan from the freezer and let the dough thaw in the fridge overnight. Move to a warm spot for 1 hour before baking to allow the dough to rise. When ready, bake the cinnamon rolls as per the instructions.
- Reheating: When ready to eat, remove the pan from the oven and allow to thaw at room temperature. Bake in the oven at 350F for 10-15 minutes or heat them up in the microwave individually on medium heat for about 30 seconds or until warm.
Ann -
Oh my GOODNESS, your strawberry cinnamon rolls look delicious, I can’t wait to try them. Kelly, Thanks for sharing.
Erica H-T -
It looks divine, thank you.
Emma -
I am so desperate for these rolls they look amazing. I bet they went down a treat with all those sweet strawberries.
Anu - My Ginger Garlic Kitchen -
These strawberry cinnamon rolls look so pretty and delicious. Making cinnamon rolls in a slow cooker is a lovely idea. Now I am craving for these rolls.
Pamela (BrooklynFarmGirl) -
These cinnamon rolls look divine! 🙂