This Glazed Strawberry Cinnamon Roll Bread is like a deconstructed cinnamon roll means strawberry shortcake vibe with layers of cinnamon roll bread with homemade strawberry filling and a strawberry glaze on top. Gluten-free, dairy-free and nut-free.
You know when you’re craving a cinnamon roll but also want something a little more “bread-like” that works for breakfast or dessert? That’s where this Strawberry Cinnamon Roll Bread comes in and totally saves the day. Think gooey cinnamon filling, sweet bursts of strawberry jammy goodness, and a soft, moist crumb that is so satisfying — and yes, it’s gluten-free and refined sugar free optional!
I love a recipe that feels indulgent but still uses real, simple ingredients. This one’s made with a mix of gluten-free flours, frozen strawberries, coconut sugar (or brown sugar if that’s what you have!), and it gets a swirl of cream cheese glaze that’s straight-up bakery vibes. Plus, it’s super easy to throw together — no yeast, no waiting for dough to rise, and everything comes together in just one bowl and a blender (or food processor!).
We’ve been making this on repeat in our house — it’s perfect for weekend brunch, an afternoon snack with a cup of coffee, or honestly as a little after-dinner treat. And my kids devour it every time, which is always a win.
What Ingredients You Need
- Frozen strawberries
- Coconut sugar – or use brown sugar
- Lemon juice
- Cinnamon
- Tapioca flour
- Egg
- Milk of choice
- Avocado oil
- Vanilla extract
- Gluten-free all purpose flour – or sub all purpose flour
- Gluten-free oat flour – or sub regular oat flour
- Cream cheese
- Powdered sugar
Let’s Talk About That Strawberry Swirl
This isn’t your average store-bought jam situation. We’re using frozen strawberries (because they’re always in season in the freezer!) and simmering them down with a little coconut sugar and lemon juice until they get nice and thick and syrupy. A pinch of tapioca flour helps the swirl hold its shape when baked, so you still get those dreamy ribbons of berry throughout the bread.
It’s bright, sweet, and the perfect pairing to cinnamon and cream cheese. And if your kids are like mine — they’ll want to eat the strawberry filling by the spoonful. No judgment. It’s perfect for weekend brunch, an afternoon snack with a cup of coffee, or honestly as a little after-dinner treat. And my kids devour it every time, which is always a win.
How To Make Strawberry Glaze Cinnamon Bread:
- Make the strawberry filling: Cook the strawberries, coconut sugar, lemon juice, cinnamon, tapioca flour over medium-high heat for 15-20 minutes, stirring occasionally.
- Cook the strawberry filling: Use a potato masher or the back of a wooden spoon to mash the berries as they cook. Cook until the jam is super thick and paste-like. Set aside 1-2 tablespoons of the jam (for the glaze), then transfer the rest to a bowl and set it in the fridge to cool.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. Set aside.
- Mix wet ingredients: In a large mixing bowl, whisk together the egg, milk, avocado oil, and vanilla extract until well combined. This will ensure the bread has a moist and tender texture.
- Combine dry ingredients: Mix the gluten-free flour, protein powder, coconut sugar, baking powder, and cinnamon in with the wet ingredients. Avoid overmixing to keep the bread light and fluffy.
- Create the swirl: Pour half of the bread batter into the prepared loaf pan. Sprinkle half of the strawberry mixture over the batter. Pour the remaining batter on top and sprinkle the rest of the strawberry filling mixture over it. Use a knife or skewer to gently swirl the filling into the batter for a marbled effect.
- Bake: Bake the bread in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so start checking around the 45-minute mark.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before adding the glaze.
- Mix the Glaze Ingredients: In a medium-sized bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing well. Add the milk and vanilla extract, strawberry filling stirring until the glaze reaches your desired consistency. If it’s too thick, add a little more milk; if it’s too thin, add more powdered sugar.
- Drizzle the Glaze: Once the bread is completely cool, drizzle the cream cheese glaze over the top. Use a spoon or piping bag for even coverage. Allow the glaze to set for a few minutes before slicing the bread.
Why You’ll Love It:
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No yeast = no waiting around
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Gluten-free and easy to make dairy-free
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Perfectly sweet but not over-the-top
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That strawberry swirl is EVERYTHING
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Tastes like a cinnamon roll and coffee cake had a baby
You can even prep the strawberry swirl in advance and store it in the fridge for a couple of days until you’re ready to bake — a little head start goes a long way on busy mornings.
Swaps & Customizations:
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Flours: If you don’t need gluten-free, feel free to use regular all-purpose and oat flour. You can also try white whole wheat or spelt, just note it might change the texture slightly.
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Dairy-Free: Use a plant-based cream cheese and non-dairy milk to keep it fully dairy-free.
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Fruit: Swap in blueberries or raspberries for a fun twist, or mix a few berries together!
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Sweetener: Maple sugar or brown sugar works great if you don’t have coconut sugar on hand.
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Oil: You can sub avocado oil with melted butter or coconut oil if you prefer.
The Vibe: Cozy, Gooey, & Berry-Loaded
This strawberry cinnamon roll bread is the kind of recipe you make when you want something that feels like a treat, but still has ingredients you feel good about using. It’s cozy and comforting, with warm cinnamon spice and a sweet berry ribbon that tastes like strawberry pie meets coffee cake. And that glaze? It’s the cherry on top (or… the cream cheese on top? 😂).
If you’re serving it for brunch, it pairs perfectly with eggs, smoothies, or a yogurt parfait. Or just go all-in and enjoy a thick slice with your favorite nut butter and a hot cup of coffee. Trust me — you won’t regret it.
Kid-Approved & Mom-Approved
My boys love this one, especially because it looks like cake and tastes like dessert. And I love that it’s made with simple, nourishing ingredients that keep them full and happy. Plus, getting those little swirls of strawberries in every bite is such a fun surprise — and if your kids love helping in the kitchen, let them swirl the strawberry layer in themselves. It’s messy in the best way.
More Breakfast Treats You’ll Love:
If you’re into this strawberry cinnamon roll bread, here are a few more recipes to try next:
This recipe is for those days when you need a little something cozy, a little something sweet, and a whole lot of strawberry-cinnamon goodness. Whether you’re hosting brunch, meal prepping for the week, or just treating yourself to a slow morning, this one hits every single time.
I hope you love it as much as we do! Be sure to tag me @rachlmansfield if you make it — I absolutely love seeing your creations. 💕🍓
PrintGlazed Strawberry Cinnamon Roll Bread
This Glazed Strawberry Cinnamon Roll Bread is like a deconstructed cinnamon roll means strawberry shortcake vibe with layers of cinnamon roll bread with homemade strawberry filling and a strawberry glaze on top. Gluten-free, dairy-free and nut-free.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 70 mins
Yield: 8–10 slices 1x
Ingredients
Strawberry filling:
- 1 cup frozen strawberries
- 2 tablespoons coconut sugar (or use brown sugar)
- 1 tablespoon filtered water
- 1 tablespoon lemon juice
- 1/2 teaspoons cinnamon
- 1 tablespoon tapioca flour
Cinnamon roll bread:
- 1 egg
- 1 cup milk of choice
- 1/4 cup avocado oil
- 1 teaspoons vanilla extract
- 1 1/2 cups gluten-free all purpose flour (or sub all purpose flour)
- 1 cup gluten-free oat flour (or sub regular oat flour)
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
Glaze:
- 2 ounces cream cheese, softened room temp
- 1 1/2 cups powdered sugar
- 2 tablespoons milk of choice
- 1/4 teaspoons vanilla extract
- 1–2 tablespoons reserved strawberry filling
Instructions
- Make the strawberry filling: Cook the strawberries, coconut sugar, lemon juice, cinnamon, tapioca flour over medium-high heat for 15-20 minutes, stirring occasionally.
- Cook the strawberry filling: Use a potato masher or the back of a wooden spoon to mash the berries as they cook. Cook until the jam is super thick and paste-like. Set aside 1-2 tablespoons of the jam (for the glaze), then transfer the rest to a bowl and set it in the fridge to cool.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. Set aside.
- Mix wet ingredients: In a large mixing bowl, whisk together the egg, milk, avocado oil, and vanilla extract until well combined. This will ensure the bread has a moist and tender texture.
- Combine dry ingredients: Mix the gluten-free flour, protein powder, coconut sugar, baking powder, and cinnamon in with the wet ingredients. Avoid overmixing to keep the bread light and fluffy.
- Create the swirl: Pour half of the bread batter into the prepared loaf pan. Sprinkle half of the strawberry mixture over the batter. Pour the remaining batter on top and sprinkle the rest of the strawberry filling mixture over it. Use a knife or skewer to gently swirl the filling into the batter for a marbled effect.
- Bake: Bake the bread in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so start checking around the 45-minute mark.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before adding the glaze.
- Mix the Glaze Ingredients: In a medium-sized bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing well. Add the milk and vanilla extract, strawberry filling stirring until the glaze reaches your desired consistency. If it’s too thick, add a little more milk; if it’s too thin, add more powdered sugar.
- Drizzle the Glaze: Once the bread is completely cool, drizzle the cream cheese glaze over the top. Use a spoon or piping bag for even coverage. Allow the glaze to set for a few minutes before slicing the bread.
Notes
*Store in airtight container for 2 days at room temperature, 5 days in fridge or 2 months in freezer.
Rebecca Blitz
HOT DAMN!!! strawberries and cinnamon rolls = perfection. Thanks Rachel!
Rachel Mansfield
YAAYY!