This Strawberry Cinnamon Roll is an easy brunch treat that starts with packaged cinnamon rolls. Bake and fill with sweetened Greek yogurt and sliced strawberries, roll up, then drizzle with icing and chocolate. Perfect for kids to make for mom on Mother’s Day or just for a quick dessert for those unexpected guests.
Easy Cinnamon Roll
This strawberry roll is the perfect treat for Mom. The kids will have no trouble helping Dad make it or, in fact, have no trouble helping eat it either! It’s the best of both worlds, a delicious cinnamon roll, complete with icing, and fresh delicious strawberries and cream for a filling. It’s like breakfast and dessert rolled into one.
The great thing about this roll is how quick and easy it is to make and how beautiful it looks when it’s done. The kids could also opt for this Easy Almond Danish or Overnight Blueberry French Toast Bake but this Strawberry Cinnamon Roll has to be one of the easiest and showiest breakfast treats.
Just look at that creamy, sweet filling oozing out of the roll. Not to mention the chocolate drizzle! I’m hungry just looking at it. 🙂
It looks beautiful when sliced and the flavor of sweet cream, strawberries and cinnamon pair so well together. By the way, this cinnamon roll works great as an everyday dessert too and delicious enough to serve to company.
Go ahead, take a bite! It’s rich and creamy and filled with the taste of warm cinnamon rolls, creamy yogurt and fresh sweet strawberries. Now check out how easy it is to make with the step by step directions below.
How to Make a Strawberry Cinnamon Roll
- Gather ingredients.
- Place each cinnamon roll, 2 across and 4 down, in pan with edges close to each other.
- Press down and spread them out trying to close all gaps between them.
- Bake for 11 minutes.
- While rolls are baking, make yogurt filling.
- Place yogurt in bowl and mix with powdered sugar and vanilla.
- When rolls are done, move pan to wire rack. Immediately spoon yogurt onto rolls and smooth to within ½-inch of edges.
- Place sliced strawberries on top.
- Carefully roll starting with short end. It will be a little warm but you can guide it with the parchment paper and use a pot holder.
- Place seam-side down on a long serving plate.
- Sprinkle with confectioner’s sugar.
- Drizzle with cinnamon roll icing and chocolate.
- Slice and serve warm.
Variations for Sweet Roll
Try adding your favorite fruit in lieu of strawberries. Blueberries, kiwi, raspberries and sliced blackberries work well.
Substitute Nutella and bananas for yogurt and strawberries for a delicious kids favorite.
Substitute frosting, ice cream or whipped cream for yogurt.
Frequently Asked Questions
What is the best pan to use to cook the cinnamon roll?
I like to use a quarter sheet pan. It’s the exact size needed for this recipe. If you don’t have a quarter sheet pan, a regular half-sized sheet pan will work (essentially a cookie sheet with sides) but you will only use half the sheet.
How do you heat cinnamon roll icing?
Take the top off the cinnamon icing container and place in microwave. Heat for 10 seconds on high. The icing is now ready to easily drizzle on roll.
Does the sweet roll need to be refrigerated?
Basic cinnamon rolls can stay at room temperature for 2 days when wrapped in plastic wrap or up to one week in the refrigerator. When stuffed with yogurt and strawberries, the roll must be covered and stored in the refrigerator. It will keep for about 5 days.
Make mom feel special this Mother’s Day and serve her this easy Strawberry Roll with a cup of coffee. She deserves it! And don’t forget to tell her how much you love her.
- 1 can Pillsbury Flaky Cinnamon Rolls
- 5.3-7 oz plain Greek yogurt
- 1 Tablespoon powdered sugar
- 1 teaspoon vanilla
- 1/2 pint strawberries sliced
- Garnish: Confectioner’s Sugar dark chocolate for drizzle, strawberries
Preheat oven to 375 degrees.
Spray a 1/4 sheet pan with nonstick spray and line with parchment paper. Spray parchment paper with nonstick spray as well. (note that you can use a larger pan just keep the rolls close together and do not spread all the way across the larger cookie sheet.)
Place each cinnamon roll, 2 across and 4 down, in pan with edges almost touching.
Press down and spread them out trying to close all gaps between them.
Bake for 11 minutes.
While rolls are baking, make yogurt filling.
Place yogurt in bowl and mix with powdered sugar and vanilla.
When rolls are done, move pan to wire rack. Immediately spoon yogurt onto rolls and smooth to within ½-inch of edges.
Place sliced strawberries on top then carefully roll starting with short end.
It will be a little warm but you can guide it with the parchment paper and use a pot holder.
Place seam-side down on a long serving plate.
Sprinkle with confectioner’s sugar.
Take icing from cinnamon roll can and remove top. Place in microwave for 10 seconds to melt it enough that it can be drizzled.
Melt about 3 ounces dark chocolate in a microwave safe bowl in 30-second increments, stirring in-between until melted.
Using a spoon, drizzle cinnamon roll icing on first, followed by drizzles of chocolate.