Dreamy Strawberry Rolls are loaded with fresh berries and drizzled with cream cheese icing. Just like cinnamon rolls, but with strawberries! Perfect for a spring weekend breakfast and ready in an hour.

one roll on a grey plate with icing and strawberries

If you love cinnamon rolls, just wait until you try these strawberry rolls! They are big, fluffy and oh-so-tender with fresh strawberries in every bite. When drizzled with cream cheese icing, they are so heavenly!

Feel free to add a little lemon zest/lemon juice for strawberry lemon flavored rolls, or make all sorts of varieties with different berries or even peaches. Get creative depending on which fruit is in season!

Why these rolls are the best

  • Fluffy and tender with just 20 minutes of rising
  • They are ready in about an hour and can be prepped the night before!
  • Incredible fresh strawberry flavor in every bite
  • Drizzled with cream cheese icing for ‘strawberries and cream’ cinnamon rolls
cooked strawberry rolls with icing in dish

How to make strawberry rolls

Find the complete recipe with measurements below.

Make the dough: Warm your milk to begin for about 1 minute in the microwave. In the bowl of a stand mixer (or you can mix by hand) add the milk, sugar and instant yeast. Stir, then add the melted vegan butter, salt and flour. Stir with the dough hook (or spoon) until the mixture pulls away from the sides of the bowl, adding additional flour as needed. It should still be a bit sticky and not too dry.

Rise: Place the dough in a greased bowl and let it rise in a warm place for 20 minutes.

Assemble: Sprinkle a clean counter with flour, and flour your hands and a rolling pin. Roll dough into a large rectangle. Spread strawberry jam all over the dough, then arrange the strawberries on top. Roll up and slice into 8 rolls.

cinnamon roll dough on counter spread out with berries and jam on it

Bake: Arrange the rolls in a pan and bake for 30-35 minutes until golden brown and cooked through.

Make the icing

While the rolls bake, prepare the icing by adding all ingredients to a small bowl and mix until smooth and creamy.

rolls with strawberries, unbaked in a white dish

Once the rolls are done, remove them from the oven and if possible, let them cool for 15 minutes before icing. If you can’t wait, that’s okay too!

Sweet roll variations

  • Strawberry Lemon – Add a tablespoon of lemon zest to the filling plus a tablespoon of fresh lemon juice.
  • Blueberry – Use blueberries and blueberry jam.
  • Blackberry – Blackberries and blackberry jam.
  • Raspberry – Try raspberries with raspberry jam.
  • Peach – Use peeled and chopped peaches along with peach jam. Yum!
  • Mixed berry/fruit – Use any combination of fruit you like.
many berry filled cinnamon rolls in a round dish, cooked

Tips for successful rolls

  • The dough should be a bit sticky and not too dry, or your rolls will be dry. Make sure to flour your hands, counter and rolling pin so the dough doesn’t stick.
  • Don’t heat the milk too much or it could kill the yeast. Warm bathwater temperature is what you want.
  • To help the rolls rise quickly, I turn my oven on to 170 degrees F and then as soon as it warms to that temperature turn it off. Place the bowl with the dough inside, covered with the oven door cracked.
  • Leave an inch around the dough bare so the jelly/strawberries don’t leak out too much.
fork cutting into a strawberry roll with icing

Want more delicious breakfast sweets?

square image of a roll with strawberries on a plate

Strawberry Rolls

Dreamy Strawberry Rolls are loaded with fresh berries and drizzled with a cream cheese icing. Just like cinnamon rolls, but with strawberries! Perfect for a spring weekend breakfast and ready in an hour.
5 stars (6 ratings)


For the dough

  • 1 cup unsweetened soy milk
  • 1/4 cup granulated sugar
  • 1 packet (2.5 tsp) quick rise yeast (instant yeast)
  • 4 tablespoons vegan butter, melted
  • 1/4 teaspoon salt
  • 2 1/4 cups all purpose flour, plus more as needed

For the filling

  • 1 cup chopped small strawberries
  • 3/4 cup strawberry jam

For the icing

  • 1/2 cup vegan cream cheese
  • 3 tablespoons vegan butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar


Make the dough

  • Warm the soy milk in the microwave for 1 minute. Make sure it is warm, like bathwater, not too hot or it will kill the yeast.
  • In the bowl of a stand mixer (or a large bowl), add the warm soy milk, sugar and yeast. Stir.
  • To the yeast mixture, add the melted vegan butter, salt and 2 cups of flour. Stir with the dough hook or a large spoon until the mixture comes together. Add additional flour, 1/4 cup at a time, as needed until the mixtures pulls away from the sides of the bowl. It should still be soft and slightly sticky. If using a stand mixer, this should take about 4-5 minutes.
  • If not using a stand mixer, turn the dough out onto a lightly floured surface and knead for 3-4 minutes, until you have a fairly smooth ball of dough. Place the dough back in the bowl, cover with a towel and let it rise in a warm place for 20 minutes. Here's what I do: Turn the oven to 170 degrees F. Once heated, turn it off, place the covered bowl inside the oven, and leave the oven door cracked.
  • Preheat the oven to 350 degrees F and grease a 9 inch pie dish.

Assemble the rolls

  • Sprinkle a clean counter or pastry mat with flour. Punch the dough down, and use a rolling pin to roll the dough into a large rectangle, about 1/2 inch thick. Sprinkle more flour on top while rolling to prevent sticking.
  • Spread the strawberry jam all over the dough, leaving an inch around the edges. Arrange the strawberries on top of the jam.
  • Starting with the long end closest to you, roll the dough into a tight log. Place seam side down. Using a serrated knife, cut off the two ends. Then slice into 8 rolls and place in the prepared pie plate.
  • Bake for about 30-35 minutes, until lightly golden brown and cooked through. Let them cool for 10-15 minutes before drizzling with icing.

Make the icing and serve

  • In a medium bowl, add the vegan cream cheese, vegan butter, powdered sugar and vanilla. Using a hand mixer (or stand mixer), beat until smooth and creamy.
  • Drizzle the rolls with icing, serve and enjoy!


  1. May substitute any non-dairy milk for the soy milk.
  2. You can use regular active yeast but the rolls will need to rise for an hour and a half instead of 20 minutes.
  3. FOR OVERNIGHT PREP: Follow the instructions until you have cut, uncooked rolls in the baking dish. At this point, cover with plastic wrap and refrigerate overnight. In the morning, remove from the refrigerator and allow to sit for an hour. Then, simply preheat the oven to 350 degrees and bake for 30-35 minutes until done. 
  4. These rolls work with other fruit as well, such as blueberries and blueberry jam, peaches and peach jam or blackberries with blackberry jam. Or you could do a mixed fruit variety! 
  5. I haven’t tried the rolls gluten free, but I would try an all purpose gluten free flour for best results.


Serving: 1of 8 servings, Calories: 458kcal, Carbohydrates: 81g, Protein: 6g, Fat: 13g, Saturated Fat: 4g, Trans Fat: 1g, Sodium: 229mg, Potassium: 131mg, Fiber: 3g, Sugar: 45g, Vitamin A: 533IU, Vitamin C: 13mg, Calcium: 62mg, Iron: 2mg

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