Strawberry Honeybun Cinnamon Rolls

If you’re a fan of soft, sweet cinnamon rolls with a fruity twist, these Strawberry Honeybun Cinnamon Rolls are just the treat you need. With fluffy dough, a luscious strawberry filling, and a sticky honey glaze, they’re perfect for breakfast, brunch, or a sweet snack. Plus, this recipe walks you through every step, making it easier than you’d expect to bake bakery-style cinnamon rolls right at home!

Recipe Overview

• Prep Time: 20 minutes

• Dough Rising Time: 1 hour 30 minutes

• Bake Time: 20–25 minutes

• Total Time: Approximately 2 hours 15 minutes

• Difficulty: Moderate (requires yeast dough rising and rolling)

• Yield: 12 cinnamon rolls

Ingredients

For the Dough:

• 1 cup whole milk, warmed (about 110°F/43°C)

• 2 1/4 tsp (1 packet) active dry yeast

• 1/3 cup granulated sugar

• 1/3 cup unsalted butter, melted

• 2 large eggs, room temperature

• 1 tsp salt

• 4 cups all-purpose flour (plus extra for rolling)

For the Strawberry Filling:

• 1 cup fresh strawberries, finely chopped

• 1/2 cup granulated sugar

• 1/4 cup unsalted butter, softened

• 1 tsp ground cinnamon

• 2 tbsp cornstarch

• 2 tbsp water

For the Honey Glaze:

• 1/4 cup honey

• 2 tbsp unsalted butter

• 1/4 cup powdered sugar (optional for extra sweetness)

Equipment Needed

• Large mixing bowls

• Stand mixer with dough hook (optional) or wooden spoon

• Rolling pin

• Baking dish (9×13 inch works well)

• Small saucepan

• Pastry brush

• Plastic wrap or clean kitchen towel

Preparation and Cooking Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm milk and yeast. Stir gently and let it sit for about 5–10 minutes, until it becomes foamy and bubbly. This means the yeast is active and ready to use.

Step 2: Make the Dough

In a large bowl or the bowl of a stand mixer, mix together the sugar, melted butter, eggs, and salt. Add the activated yeast mixture and stir well. Gradually add the flour, 1 cup at a time, mixing until the dough starts to come together.

If using a stand mixer, knead on medium speed for about 6–8 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for 8–10 minutes.

Place the dough in a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 3: Prepare the Strawberry Filling

While the dough rises, make the strawberry filling. In a small saucepan, combine chopped strawberries, sugar, cinnamon, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes jam-like (about 5–7 minutes).

Remove from heat and let it cool completely.

Step 4: Roll Out the Dough

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 16 x 12 inches.

Step 5: Spread the Filling

Evenly spread the softened butter over the dough rectangle. Then spread the cooled strawberry filling over the butter, leaving about a 1/2-inch border around the edges.

Step 6: Roll and Cut

Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.

Using a sharp knife, slice the log into 12 equal pieces (about 1.5 inches thick).

Step 7: Second Rise

Place the rolls cut-side up in a greased 9×13 inch baking dish, leaving a little space between each one.

Cover with a towel and let them rise for another 30–45 minutes, or until puffy.

Step 8: Bake the Rolls

Preheat your oven to 350°F (175°C).

Bake the rolls for 20–25 minutes or until they are golden brown and cooked through.

Step 9: Make the Honey Glaze

While the rolls bake, melt the butter and honey together in a small saucepan over low heat. Stir well to combine. If you want it sweeter, whisk in powdered sugar until smooth.

Step 10: Glaze and Serve

Remove the rolls from the oven and immediately brush the warm honey glaze over the top.

Serve warm and enjoy!

Tips for Perfect Strawberry Honeybun Cinnamon Rolls

• Use fresh, ripe strawberries for the best flavor.

• If your kitchen is cold, warm the milk to about 110°F to help activate the yeast.

• Don’t skip the second rise — it’s key for light, fluffy rolls.

• For an extra special touch, drizzle some cream cheese frosting on top instead of honey glaze.

• These rolls freeze well — just thaw and warm them up before serving.

Serving Suggestions

Serve these cinnamon rolls fresh and warm, either as a breakfast treat or dessert. They pair beautifully with a cup of coffee or tea.

Storage

• Room Temperature: Store cooled rolls in an airtight container for up to 2 days.

• Refrigerator: Keeps for up to 5 days. Warm before serving.

• Freezer: Freeze in a ziplock bag or airtight container for up to 2 months. Thaw overnight in the fridge and warm in the oven or microwave.

Nutrition Information (per roll, approx.)

• Calories: 320 kcal

• Fat: 12g

• Saturated Fat: 7g

• Carbohydrates: 45g

• Sugars: 20g

• Protein: 5g

• Fiber: 1g

• Sodium: 200mg

Final Thoughts

These Strawberry Honeybun Cinnamon Rolls bring together the classic comfort of cinnamon rolls with a fresh, fruity twist. The honey glaze adds just the right touch of sweetness without being overpowering, making them perfect for a weekend breakfast or a special occasion. The recipe requires some patience with rising times, but the results are totally worth it.