Cinnamon Rolls Recipe

This Cinnamon Rolls Recipe adds a scrumptious strawberry topping to the traditional baked dessert for an extra sweet treat. Surprise Mom on her special day with these for breakfast in bed.

Raw cinnamon rolls ready for baking


  • 1 (16 oz.) pkg. hot roll mix
  • 4 Tbsp of sugar, divided
  • 1 cup warm water (120-130 degrees)
  • 1 egg, lightly beaten
  • 2 Tbsp + 1/2 cup butter, softened and divided
  • 2 cups frozen strawberries, sliced
  • 1/2 cup brown sugar, packed
  • 1/2 cup light corn syrup
  • 2 tsp ground cinnamon


Combine hot roll mix, yeast, 2 Tbsp sugar, warm water, egg and 2 Tbsp of the softened butter in a mixing bowl.

Blend well into a soft dough.

Lightly flour a flat surface and turn the dough onto the flour.

Knead the dough until smooth (about 5 minutes) then cover with a kitchen towel and allow it to stand for 5 minutes.

Place the strawberries, brown sugar, corn syrup and remaining butter into a saucepan and bring to a boil over medium heat.

Cook for 3 minutes stirring continually.

Pour the mixture into the bottom of an ungreased 13x9 baking dish.

Preheat the oven to 375F degrees.

Roll the dough out into a rectangle shape on a lightly floured cutting board.

Combine remaining sugar and cinnamon in a small bowl. Mix well.

Sprinkle the cinnamon-sugar over the entire piece of dough.

Roll the dough into a jelly roll starting with the longer side.

Pinch at the seam to seal, then cut into 12 slices.

Arrange rolls cut-side down into the strawberry sauce in the pan.

Bake until golden brown, about 22 minutes.

Invert onto a platter to serve.

Makes 12 rolls.


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