Strawberry Cinnamon Roll Cookies

By Becky Hardin

Updated Jul 24, 2025

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I love making special treats for the people I care about, and these Strawberry Cinnamon Roll Cookies are my new go-to for Valentine’s Day! They’re sweet, swirly, and just the right mix of fruity and cozy. I mean, who wouldn’t love a cookie that tastes like a strawberry cinnamon roll? They’re super easy to whip up, and they make the cutest little gift for friends, family, or that special someone. Whether you’re baking for a classroom party, a Galentine’s get-together, or just to treat yourself, these cookies are sure to make hearts melt.

Easy Strawberry Cinnamon Roll Cookies

These strawberry cinnamon roll cookies look just like cinnamon rolls, but don’t be fooled. Filled with strawberry jam and topped with icing, they make the perfect Valentine’s Day treat!

I’m slowly working on baking more. Trust me, it’s a struggle! I’m just still intimidated and too impatient and not exact enough. But…baby steps, right? These totally cute (and totally huge) Strawberry Cinnamon Roll Cookies are just perfect for Valentine’s Day, and if I can do it, so can you!

Strawberry jam is rolled into the cookies, they’re baked, and then topped with icing. They look so much like cinnamon rolls, and I love how the flavor is swirled into them. They make the best Valentine’s Day cookies, perfect for sharing with everyone you love.

Recipe Card

Strawberry Cinnamon Roll Cookies

4.47 from 15 votes

Prep: 10 minutes mins

Cook: 14 minutes mins

Chill Time: 2 hours hrs

Total: 2 hours hrs 24 minutes mins

Servings: 24 cookies

Author: Becky Hardin

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These strawberry cinnamon roll cookies are so cute and delicious, perfect for Valentine's Day or any occasion that calls for a sweet treat.

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Equipment

• Kitchen Scale (optional)
• Stand Mixer
• Rolling Pin
• Baking Sheet

Ingredients 

1x2x3x

• ▢ 2 cups granulated sugar 400 grams
• ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
• ▢ 3 large eggs 150 grams, room temperature
• ▢ 1 tsp pure vanilla extract 4 grams
• ▢ 2 tsp baking soda 12 grams
• ▢ 2 tsp baking powder 8 grams
• ▢ 1 cup sour cream 227 grams, room temperature
• ▢ ½ tsp kosher salt
• ▢ 6 cups all-purpose flour 720 grams
• ▢ ¼ cup strawberry jam 85 grams (or strawberry ice cream topping)
• ▢ 1 cup white chocolate chips 170 grams
• ▢ 1 tbsp olive oil 13 grams

Optional Garnishes

• ▢ sanding sugar
• ▢ strawberries cut into hearts

Instructions 

• In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter together until light and fluffy, about 2-3 minutes. Once creamed, mix in the eggs, vanilla, baking soda, baking powder, sour cream, and salt. Add the flour one cup at a time, mixing as you go.
  2 cups granulated sugar, 1 cup unsalted butter, 3 large eggs, 1 tsp pure vanilla extract, 2 tsp baking soda, 2 tsp baking powder, 1 cup sour cream, 6 cups all-purpose flour, ½ tsp kosher salt
• Form the dough into a large disc and wrap it in plastic wrap. Chill in the refrigerator for at least 2 hours.
• Towards the end of chilling, preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
• Once chilled, cut the dough into two sections. (If you'd like the cookies to be smaller, you can cut the dough into 4 pieces) Work with one section at a time. On a well-floured (important) surface, roll out each section until about ¼-½" thick. Spoon 2 tbsp of jam onto each rolled section and smooth out evenly. Roll each section lengthwise, making 2 logs. Use a sharp knife to cut each log into about 10-12 1-inch cookies. I used a bread knife. If you're making smaller cookies, you can make them thinner as well.
  ¼ cup strawberry jam
• Place cookies on the prepared sheet, making sure they're about 1½ inches apart.
• Bake for 10-14 minutes for the bigger cookies and 8-10 minutes for the smaller cookies. Watch closely because ovens vary. Cookies are done when the edges begin to brown and the middles are totally set.
• Let cool for 5 minutes on the baking sheet before transferring to cooling rack.
• While the cookies cool, microwave the white chocolate and olive oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between sessions. When fully melted, use a spoon to put the white chocolate "icing" on each cookie.
  1 cup white chocolate chips, 1 tbsp olive oil
• Sprinkle each with some sanding sugar for extra sweetness and top with strawberry hearts if desired.
  sanding sugar, strawberries

Becky’s Tips

• Nutritional information does not include optional garnishes.

Serving: 1cookieCalories: 330kcalCarbohydrates: 48gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 51mgSodium: 197mgPotassium: 81mgFiber: 1gSugar: 23gVitamin A: 332IUVitamin C: 0.4mgCalcium: 56mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Strawberry Cinnamon Roll Step by Step

Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, cream 2 cups sugar and 1 cup butter together until light and fluffy, about 2-3 minutes. Once creamed, mix in 3 eggs,  1 tsp vanilla,  2 tsp baking soda, 2 tsp baking powder, 1 cup sour cream, and ½ tsp salt. Add 6 cups flour, one cup at a time, mixing as you go.

Chill the dough: Form the dough into a large disc and wrap it in plastic wrap. Chill in the refrigerator for at least 2 hours. Towards the end of chilling, preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

Cut the and roll dough: Once chilled, cut the dough into two sections. (If you’d like the cookies to be smaller, you can cut the dough into 4 pieces). Work with one section at a time. On a well-floured surface, roll out each section until about ¼-½” thick. Spoon 2 tbsp of jam onto each rolled section and smooth out evenly. Roll each section lengthwise, making 2 logs. Use a sharp knife to cut each log into about 10-12 1-inch cookies. I used a bread knife. If you’re making smaller cookies, you can make them thinner as well.

Place on cookie sheet: Place cookies on the prepared sheet, making sure they’re about 1½ inches apart.

Bake: Bake for 10-14 minutes for the bigger cookies and 8-10 minutes for the smaller cookies. Watch closely because ovens vary. Cookies are done when the edges begin to brown and the middles are totally set.

Cool: Let cool for 5 minutes on the baking sheet before transferring to cooling rack.

Melt chocolate: While the cookies cool, microwave the 1 cup white chocolate and 1 tbsp olive oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between sessions. When fully melted, use a spoon to put the white chocolate “icing” on each cookie.

Garnish: Sprinkle each with some sanding sugar for extra sweetness and top with strawberry hearts if desired.

How to Store

Store strawberry cinnamon roll cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.

Serving Suggestions

For the ultimate Valentine’s Day treat buffet, I like to serve these cookies with a batch of strawberry fudge and creamy red velvet ice cream. And, of course, no Valentine’s Day celebration is complete without a Love Potion #9 Martini!

more valentine’s day treats

Strawberry Brownies (Chocolate Covered Strawberry Brownie Recipe)

Blueberry, Raspberry, Strawberry Tiramisu (Triple Berry Dessert)

Red Velvet Cupcakes Recipe

Red Velvet Cheesecake Dessert Lasagna