Strawberry Rhubarb Cinnamon Rolls

Sticky, moist, perfectly sweet, Strawberry Rhubarb Cinnamon Rolls. AMAZING <3 |

Say hello to strawberry & rhubarb season!

Drew and I made our first trip to a strawberry farm right near our house the other day, picked a TON of beautiful, sweet strawberries and now I’m here. With these warm, gooey, sticky, perfectly sweet cinnamon rolls with seriously yummy strawberry & rhubarb filling! Twist. My. Arm.

Sticky, moist, perfectly sweet, Strawberry Rhubarb Cinnamon Rolls. AMAZING

Since I knew that I wasn’t the only one to be either picking strawberries or baking with them, I figured ya’ll needed a recipe to make with all those beautiful strawberries you’ll have available to you. And heres the thing, I’ve never made cinnamon rolls. EVAH. So, this was totally new and slightly foreign to me…Which explains why it took a lot of tries for this to actually come out successful.

But rather than sticking to the original cinnamon sugar flavor, this seasonal (dangerously yummy) strawberry & rhubarb filling is uhhhh-mazing. Like, gimme three of these warm rolls, a cup of coffee, and let me veg. These are heavenly, satisfying, and only take 1 hour to make! If you make them, comment/rate below and let me know what you think. I can’t wait for you guys to try them!

Sticky, moist, perfectly sweet, Strawberry Rhubarb Cinnamon Rolls. AMAZING

If you try this recipe or any other recipe, I would love to hear how you enjoyed it! Review and comment below and let me know your thoughts. Also share your pictures on instagram #asimplepalate - I love seeing your recipe creations! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK.

Strawberry & Rhubarb Cinnamon Rolls

Prep Time
30 mins
Total Time
55 mins
Author: A Simple Palate



  • 4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/3 cup butter
  • 3/4 cup milk
  • 1 packet fast-acting dry yeast
  • 1/4 cup lukewarm water
  • 1 egg
  • 1/2 tsp salt

Strawberry Rhubarb Filling

  • 1 cup Strawberries, diced
  • 1/2 cup rhubarb, diced
  • 1 Tbsp sugar
  • 1/2 tsp corn starch
  • dash salt
  • splash lemon juice

Cinnamon Sugar Mixture

  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp cinnamon
  • 3 tbsp melted butter

Cream Cheese Icing

  • 2 cups powdered sugar, sifted
  • 1/4 cup milk
  • 1/2 tsp vanilla
  • 4 oz cream cheese, room temperature



  1. In a sauce pan warm 3/4 cup milk. Add butter and let melt, set aside. In an electric mixing bowl, mix flour, yeast, sugar, and salt together. Add warm milk & melted butter mixture. Add egg and water and mix until dough forms. 

  2. Place dough in bowl that has been greased/sprayed with oil. Cover with plastic wrap and set in a warm place for 20 minutes or until dough has risen. 

Strawberry Rhubarb Filling

  1. Add all ingredients into a sauce pan on medium heat. Let simmer and stir often until mixture has thickened. Let cool completely before using. 

Cinnamon Sugar

  1.  Mix ingredients together in a small bowl and set aside. 

Cream Cheese Icing

  1. Add all ingredients to an electric mixer and whip until creamy and smooth. Important: Make sure to SIFT powdered sugar, this will avoid your icing from being clumpy. 

Preparation for Rolls

  1. Lay dough out on a lightly floured surface. Roll into a 16x9 inch rectangle shape. Sprinkle evenly with cinnamon sugar mixture first. Use 1 cup of strawberry rhubarb filling and spread evenly over top. Roll dough up tightly and carefully. **this process will get messy with the filling, unfortunately theres no way around it. 

  2. Using a bread knife cut 9-12 roll slices, depending how big you want them to be. Wet your knife in between cuts to help the dough from sticking. Place rolls in a greased 8x8inch pan (for 9 rolls) or 9x10inch pan (for 12 rolls). Bake in oven preheated at 350F for 25-30 minutes, until rolls are golden brown and cooked through the center. 

  3. When rolls have slightly cooled, spread icing over top and enjoy! Store in refrigerator to keep fresh and microwave when serving. YUM! <3 


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