Delish Strawberry Shortcake Cinnamon Rolls

I made these Delish Strawberry Shortcake Cinnamon Rolls because I wanted breakfast to taste like dessert and because my kitchen clearly needed one more reason to be sticky. Think soft cinnamon rolls married a strawberry shortcake and then refused to pick a lane — glorious, slightly messy, and worth every napkin sacrificed to the gods of glaze.

Once, I tried to impress my husband by making these for Sunday brunch. He took one bite, announced he was “too full” and then ate three more while pretending to admire the lawn. Our toddler decided the icing was a spread and painted his high chair like a modern art masterpiece. Yes, this pan is too small. No, I won’t wash fewer dishes. Also, I learned that strawberries are apparently a toddler’s secret weapon for redecorating faces.

Time-Saving Hacks

– Use store-bought biscuit dough or crescent roll dough in a pinch — I won’t tell if you don’t.
– Heat jam in the microwave for 10–15 seconds to make it more spreadable, because knives have feelings too.
– Line the pan with parchment so your rolls slide out like they meant to. Also, fewer dishes = better life choices.
– Make the glaze while the rolls bake; multi-tasking in the kitchen means more time to stare at the oven and hope.

Serving Ideas

– A dollop of whipped cream or a scoop of vanilla ice cream — dessert-for-breakfast vibes, intensified.
– Brewed coffee so strong it apologizes for being awake.
– Serve with fruit salad if you want to pretend this is still remotely healthy.
– Serve with wine if the kids drove you nuts during the roll-assembly (I won’t judge).

What to Serve It With

If you’re going full brunch mode: crispy bacon or breakfast sausage for the salty contrast, and a green salad if you like to tell people you eat vegetables. For a dessert situation: fresh strawberries, a drizzle more glaze, and someone chirpy to fetch napkins.

✔Tips & Mistakes

Pro tip: Don’t overfill the rolls with jam — they’ll erupt like a tiny, delicious volcano and become the sticky evidence of your reckless generosity.
– Let the dough rest; impatient hands make dense rolls. I learned that the hard way and now have the dense-roll shame tote bag.
– If your glaze is too thin, add more powdered sugar. Too thick? A splash of milk or cream and some dignity restored.
– Warning: Crowding the pan makes the rolls steam instead of brown. They’ll still taste good, but not photogenic.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. If you must keep them longer, wrap tightly and refrigerate up to 4 days; rewarm gently in the oven or microwave — not too long unless you like wearing your pastry.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try lemon zest in the glaze, cream cheese frosting for tang, or use frozen strawberries if impulse shopping isn’t your vibe.

Delish Strawberry Shortcake Cinnamon Rolls

A delightful twist on classic cinnamon rolls filled with fresh strawberries and whipped cream.

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Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.5 cups sugar
• ▢ 1 tablespoon baking powder
• ▢ 0.5 teaspoon salt
• ▢ 0.25 cups unsalted butter melted
• ▢ 0.5 cups milk
• ▢ 1 cup fresh strawberries sliced
• ▢ 1 cup whipped cream

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a large bowl, mix flour, sugar, baking powder, and salt.
• Stir in melted butter and milk until a dough forms.
• Fold in sliced strawberries gently.
• Roll out the dough, spread whipped cream, and roll up tightly.
• Cut into rolls and place in a greased baking pan.
• Bake for 25 minutes or until golden brown.
• Serve warm and enjoy!

Notes

These cinnamon rolls are best served warm with extra strawberries on top.