This post may contain affiliate links. Please read our disclosure policy.
No Yeast Strawberries And Cream Cinnamon Rolls are the shortcut you didn’t know you needed. Soft, buttery, and swirled with a creamy strawberry filling, these rolls deliver all the flavor of traditional cinnamon rolls without waiting for dough to rise. With Mother’s Day around the corner, this easy strawberry cinnamon rolls recipe turns any morning into something special.
Oh. These. Just. Completed. Me. And I’m pretty sure they’ll do the same for every mum out there too.
What Makes This Recipe So Good
These Strawberries And Cream Cinnamon Rolls prove that homemade baking doesn’t have to take all day. The no-yeast dough makes them soft and fluffy in a fraction of the time, while the rich strawberry cream filling melts into every swirl for a flavor that’s both comforting and fresh.
Unlike other strawberry sweet rolls, this recipe keeps the balance just right. The vanilla glaze ties everything together, giving each bite that bakery-style finish you’d expect from a special brunch. Once you try these strawberry cream rolls, you’ll never go back to ordinary cinnamon rolls again.
What Goes Into Strawberries and Cream Cinnamon Rolls
These Strawberries And Cream Cinnamon Rolls use simple pantry staples to create soft, fluffy rolls filled with real strawberry flavor and topped with creamy frosting.
- Flour: The foundation of the dough. Using all-purpose flour keeps the texture light and soft while still giving enough structure for easy rolling.
- Buttermilk: Adds gentle tang and helps create a tender crumb without yeast. It reacts with the baking powder and soda to give the rolls lift and fluffiness.
- Fresh Strawberries: Whether fresh or frozen, strawberries cook down with sugar and vanilla to form a naturally sweet jam that fills each swirl.
- Cream Cheese: Softened cream cheese blends with buttermilk and lemon juice for a smooth, balanced icing that adds richness without feeling heavy.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Strawberries and Cream Cinnamon Rolls
- Preheat The Oven: Before you start any other preparation, you need to set your oven to 220°C (425°F) for preheating and lightly grease or spray an 11×8-inch baking dish with cooking oil spray.
- Cook Strawberries: In a saucepan, combine strawberries, sugar, water, vanilla, and cinnamon. Boil, then reduce heat and simmer while stirring until the mixture thickens into a syrup.
- Mix The Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Mix the buttermilk with melted butter, then pour mix with the dry ingredients. Stir slowly until a dough forms.
- Shape The Dough: Turn the dough out onto a lightly floured surface and shape or roll it into a 13×10-inch rectangle. Dust your hands or rolling pin with flour to prevent sticking.
- Fill And Roll: Spread half of the cooled syrup over the dough. Starting from the long edge, roll it up. If the dough sticks, use a knife to gently lift as you roll. Press the seam to seal and trim off the ends.
- Slice And Bake: Cut the log into 9–12 rolls, depending on your preferred size. Arrange them in the prepared dish, brush with the remaining melted butter, and bake for 25–30 minutes or until golden brown.
- Make Frosting And Serve: Whisk cream cheese and powdered sugar until smooth. Add buttermilk and lemon juice and mix until creamy. Spread over warm rolls and drizzle with the remaining strawberry syrup before serving.
These Strawberries And Cream Cinnamon Rolls make the perfect sweet finish after a savory meal. Try serving them as dessert after Beef and Pumpkin Shepherd’s Pie or Garlic Herb Chicken and Sweet Potato for a cozy dinner that ends on a bright, fruity note. They also pair beautifully with Creamy Garlic Mushroom, adding a soft, sweet contrast to rich and buttery flavors.
Tips For Making Strawberries and Cream Cinnamon Rolls
- Use cold buttermilk if you can. It helps the dough come together easily without turning sticky.
- Don’t skip letting the strawberry syrup cool before spreading. Warm syrup can make the dough too soft to roll.
- If your dough feels sticky, sprinkle a little extra flour on your hands and surface. It should be soft but easy to handle.
- Slice with a sharp knife or unflavored dental floss for clean, even rolls that hold their shape.
Recipe FAQ’s
Yes, absolutely. Store-bought jam works fine in a pinch, though homemade strawberry syrup gives a fresher flavor and better texture inside the rolls.
Cover them with foil while baking if they start to brown too quickly. After baking, store in an airtight container to keep them pillowy and moist.
No yeast is needed. Baking powder and baking soda are what make these rolls rise and stay fluffy without any proofing time.
No Yeast Strawberries And Cream Cinnamon Rolls
Ingredients
- 2 1/2 cups flour
- 1/4 cup extra flour for working the dough
- 1/4 cup natural granulated sweetener or granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk* See Notes
- 5 tablespoons melted butter
Strawberry Jam:
- 1 cup fresh or frozen strawberries halved
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Cream Cheese Icing/Frosting:
- 4 tablespoons low fat/fat free cream cheese soft and at room temp
- 4 tablespoons buttermilk* See Notes
- 3/4 cup icing/confectioners sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 220℃ | 425℉.
For The Strawberry Syrup:
- Combine strawberry ingredients in a small saucepan; bring to the boil; reduce heat and simmer gently while stirring occasionally until a syrup forms and thickens. Set aside and allow to cool.
For The Rolls:
- In a large bowl, whisk together the 2 1/2 cups of flour, sugar, baking powder, baking soda and salt. Measure out the buttermilk in a jug; add 4 tablespoons of butter to the buttermilk; mix well; then pour the milk/butter mixture onto the dry ingredients. Slowly stir together until a 'shaggy' dough forms (do not over mix or the dough, or it will become hard when baking). If the dough is too sticky and wet to work with, add 2 tablespoons flour.
- Transfer the dough onto a lightly floured surface; coat your hands in a little flour, and shape the dough with your hands (or roll with a lightly floured rolling pin) into a 13×10-inch rectangle.
- Evenly spread half of the cooled strawberry jam/syrup over the surface. Start rolling the dough from on the long edge until rolled to opposite end. (The dough will be a little wet. If needed, gently scrape the bottom of the dough off of the bench with the flat side of a knife while rolling over the jam).
- Press together the seam and trim off the ends. Using a sharp knife, slice into 9-12 pieces (depending on how thick you like your rolls).
- Place rolls into an11×8-inch greased or sprayed with cooking oil spray baking dish (or pan). Brush cinnamon rolls with remaining Tablespoon of melted butter and bake for 25-30 minutes, or until they are golden brown.
For The Icing:
- Combine together the cream cheese and powdered sugar with a small whisk or fork until smooth. Whisk in buttermilk and lemon juice and beat until creamy. Drizzle onto hot cinnamon rolls and spread evenly.
- To serve, drizzle the remaining strawberry syrup over the rolls.
Notes
Adapted From: Cooks Illustrated
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
These are absolutely amazing!! Instead of the strawberry filling (didn’t have strawberrys and was in the mood for plain cinnamon rolls) I buttered the dough, sprinkled lots of cinnamon and splenda on top of it and rolled it up). They taste like the real deal maybe even better cause guilt free just tastes sooo much better. I baked them only for 20 minutes because baking with splenda it tends to bake faster and I love my rolls moist and soft and boy they were! Thanks!
Oh yum Sabrina! That sounds incredible! I’m going to try them now this weekend! Thank you for your feedback!
One question: First I melt butter or measure the scoops?
Sorry for the silly question, but English is not my first language, so I have to make sure I’m understanding correctly.
Hi Fernanda! First measure the butter out; then melt 🙂 Not a silly question at all! X
These just look totally amazing. No yeast?! I can hardly believe it! Love the strawberries with the cream cheese glaze!
Homygosh that means SO MUCH coming from you! Wow! I’m honoured and speechless…which doesn’t happen often believe me! Thank you for stopping by and commenting Xxxx You’ve definitely made my whole entire month 😀