Name: Strawberry Shortcake Cinnamon Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds fresh strawberries, hulled and sliced, divided; 1 cup granulated sugar (for sauce); 1 cup unsalted butter, grated and cold; 4 cups all-purpose flour; 2 tablespoons granulated sugar (for dough); 1/2 teaspoon baking soda; 2 tablespoons baking powder; 2 cups buttermilk; 1/2 cup strawberry jam; 1/4 teaspoon cinnamon; 3/4 cup finely diced fresh strawberries (for filling); 2 ounces cream cheese, softened; 1/2 cup granulated sugar (for whipped cream); 2 cups heavy cream; 1/2 teaspoon vanilla extract; 1 pinch kosher salt; 1/4 cup finely diced fresh strawberries (for garnish)

I bring together the bright sweetness of strawberry shortcake and the warm comfort of cinnamon rolls in this Strawberry Shortcake Cinnamon Rolls recipe. I layer tender, buttery dough with strawberry jam and fresh berries, then finish everything with stabilized whipped cream and a generous drizzle of homemade strawberry sauce. The result is soft, fruity, creamy, and perfect for brunch or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds fresh strawberries, hulled and sliced, divided

1 cup granulated sugar

1 cup unsalted butter, grated and cold

4 cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon baking soda

2 tablespoons baking powder

2 cups buttermilk

½ cup strawberry jam

¼ teaspoon cinnamon

¾ cup finely diced fresh strawberries

2 ounces cream cheese, softened

½ cup granulated sugar

2 cups heavy cream

½ teaspoon vanilla extract

1 pinch kosher salt

¼ cup finely diced fresh strawberries

Directions

I start by making the strawberry sauce. In a medium saucepan over medium-high heat, I combine 4 cups of sliced strawberries with 1 cup of granulated sugar. I bring the mixture to a boil and let it simmer for 2 to 3 minutes until the sugar dissolves and a syrup forms.

Then I remove it from the heat, puree it until smooth, then stir in the remaining sliced strawberries. I cover and chill the sauce in the refrigerator while I prepare the rolls.

I preheat the oven to 400°F and spray a 9×13-inch baking dish with nonstick baking spray.

Next I grate the cold butter onto parchment paper and place it in the freezer while I mix the dry ingredients. In a large bowl, I whisk together the flour, 2 tablespoons of granulated sugar, baking soda, and baking powder. I then cut the chilled grated butter into the dry mixture until it resembles coarse crumbs.

I pour in the buttermilk and gently stir until just combined. Then I make sure not to overmix. The dough should look slightly shaggy but hold together.

I turn the dough onto a lightly floured surface, press it together, and roll it into a 10×15-inch rectangle about ¼-inch thick.

In a small bowl, I mix the strawberry jam with the cinnamon and spread it evenly over the dough. I pat the diced strawberries dry and sprinkle them over the jam.

Starting from the long edge, I roll the dough tightly into a log and cut it into 12 equal rolls. I arrange them in the prepared baking dish and bake for 18 to 22 minutes, until golden brown and cooked through. I let them cool slightly.

To make the stabilized whipped cream, I chill my mixing bowl and whisk attachment in the freezer for 15 minutes. I beat the cream cheese and ½ cup granulated sugar until smooth. With the mixer off, I add the heavy cream, then beat until soft peaks form. I continue mixing until stiff peaks form, then add the vanilla extract and kosher salt.

I spread or pipe the whipped cream over the slightly cooled rolls, drizzle with chilled strawberry sauce, and garnish with additional diced strawberries before serving.

Servings and Timing

I prepare this recipe in about 25 minutes, bake it for 20 minutes, and have it ready in approximately 45 minutes total.

This recipe makes 12 servings.

Each serving contains approximately 520 kcal.

Variations

I sometimes swap the strawberry jam for raspberry or mixed berry jam for a slightly different flavor profile. I also like adding a bit of lemon zest to the filling when I want a brighter citrus note.

If I want extra richness, I add a light drizzle of white chocolate over the whipped cream. For a more traditional cinnamon roll feel, I increase the cinnamon slightly and add a touch of brown sugar to the filling.

Storage/Reheating

I store leftover rolls in an airtight container in the refrigerator for up to 3 days because of the whipped cream topping.

When reheating, I prefer to warm the rolls slightly in the microwave for about 15 to 20 seconds before adding extra strawberry sauce. If possible, I store the whipped cream separately and add it fresh after reheating for the best texture.

FAQs

Can I use frozen strawberries instead of fresh?

I can use frozen strawberries for the sauce if needed, but I make sure to thaw and drain them well. For the filling and garnish, I prefer fresh strawberries for better texture.

How do I keep the rolls tender?

I avoid overmixing the dough and handle it gently. Keeping the butter very cold also helps create a soft and tender texture.

Can I make these rolls ahead of time?

I like preparing the strawberry sauce a day in advance and storing it in the refrigerator. I can also bake the rolls earlier in the day and add the whipped cream and sauce just before serving.

What makes the whipped cream stabilized?

I use cream cheese along with heavy cream, which helps the whipped topping hold its shape longer without deflating.

Can I freeze these cinnamon rolls?

I freeze the baked rolls without the whipped cream topping. I wrap them tightly and freeze for up to 2 months, then thaw and add fresh whipped cream and sauce before serving.

Conclusion

I find these Strawberry Shortcake Cinnamon Rolls to be the perfect blend of fruity freshness and comforting baked goodness. The buttery layers, sweet strawberry filling, and creamy topping create a dessert that feels both nostalgic and special. Whenever I make these rolls, I know I am serving something that looks impressive and tastes even better.

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