Strawberry Rolls

Strawberry Rolls are a delightful combination of fluffy dough and the sweet, tangy burst of fresh strawberries. Picture this: warm, soft rolls topped with a luscious cream cheese frosting, perfect for a breakfast treat or a dessert that will impress your family and friends. These rolls have a cheerful, fruity flavor that’s reminiscent of summer days – a nostalgic hug in each bite.

Thank you for reading this post, don't forget to subscribe!

It was on a lovely, sunlit morning that I first made these Strawberry Rolls. The kitchen filled with the sweet aroma of strawberries as they simmered down to a rich sauce. I watched as the dough transformed into something beautiful. The first bite sent me straight into a nostalgic memory of childhood summers spent picking strawberries, and I knew I had discovered something special. They’re irresistibly delicious, and I couldn’t wait to share the magic of these rolls with you!

Why You’ll Love This Recipe

• Simple & Quick: With a prep time of just 30 minutes, these rolls are easy to whip up for any occasion.
• Irresistible Flavor: The combination of fresh strawberries and creamy frosting creates a mouthwatering experience.
• Eye-Catching Appeal: The pink hues of the strawberry sauce and frosting make these rolls look as good as they taste.
• Flexible Serving: Perfect for breakfast, a snack, or dessert – they are versatile enough for any time of day.
• Diet-Friendly Options: Consider gluten-free or dairy-free alternatives to cater to various dietary needs.

Ingredients You’ll Need

• 4 cups strawberries, quartered (600g): Fresh strawberries provide a sweet and tangy flavor. Look for ripe berries for the best taste.
• 1 cup granulated sugar (200g): Sweetness for the strawberry sauce; you can adjust based on your taste preference.
• 4 tbsp lemon juice: This brightens the flavor and helps balance the sweetness of the strawberries.
• 1 cup whole milk (240ml): Serves as the base for activating yeast and gives the dough its tenderness.
• ¼ cup granulated sugar (50g): Added to help activate the yeast in the dough.
• 1½ tbsp active yeast (14g): Essential for helping the dough rise; make sure it’s fresh for best results.
• 6 tbsp unsalted butter, room temperature (84g): Adds richness to the rolls and helps keep them soft.
• 2 large eggs, whisked: Provide structure and moisture to the dough.
• ¼ cup strawberry sauce from above: This infuses flavor into the rolls themselves.
• 5 cups all-purpose flour (625g): The backbone of the roll dough; you can substitute with bread flour for a chewier texture.
• 1 oz. freeze dried strawberry powder: Offers concentrated strawberry flavor without the moisture content.
• ½ tsp salt: Enhances the flavors and balances the sweetness.
• ¼ cup unsalted butter, room temperature (56g): For spreading on the dough; use room temperature for easy application.
• ¾ cup strawberry sauce or jam: Added for flavor filling; feel free to use store-bought if you’re short on time.
• 1 cup cream cheese, room temperature (356g): The base for the dreamy frosting.
• 4 tbsp unsalted butter, room temperature (56g): Works together with the cream cheese for a smooth frosting.
• 2 tbsp strawberry sauce from above: Adds color and flavor to the frosting.
• 1¾ cup powdered sugar (218g): Sweetens the frosting; adjust for your preferred sweetness.
• ½ tsp vanilla extract: Enhances the flavor profile in the frosting.

How to Make Strawberry Rolls

1. Prepare the Strawberry Sauce: In a saucepan, combine 4 cups quartered strawberries, 1 cup granulated sugar, and 4 tablespoons lemon juice. Cook over medium-high heat, stirring occasionally, until the mixture boils. Reduce heat to medium-low, continuing until it thickens and darkens, reaching about 200 to 220ºF on a thermometer (or until it looks dark and thick and starts to stick). Remove from heat, transfer to a bowl, and let cool in the refrigerator for a couple of hours.

2. Activate the Yeast: Warm 1 cup whole milk in the microwave to 110ºF. In a large bowl or stand mixer, combine the warm milk with ¼ cup granulated sugar and 1½ tablespoons active yeast. Stir gently and let sit for 5 to 10 minutes until it becomes foamy.

3. Make the Dough: Add 6 tablespoons unsalted butter, 2 whisked large eggs, and ¼ cup of the cooled strawberry sauce to the yeast mixture. Mix briefly for about 30 seconds. Then, add 5 cups all-purpose flour, 1 ounce freeze-dried strawberry powder, and ½ teaspoon salt. Mix with a paddle attachment or by hand until everything comes together into a shaggy dough.

4. Knead the Dough: Switch to a dough hook and knead on low speed for 8 to 10 minutes. Alternatively, knead by hand on a floured surface. The dough should be soft, tacky but not overly sticky. If it clings to the bowl, gradually add more flour until it no longer sticks to the sides.

5. First Rise: Shape the dough into a smooth ball and place it in a greased bowl, turning to coat. Cover with plastic wrap or a clean towel. Let it rise at room temperature for about 2 hours until it doubles in size. Alternatively, you can refrigerate the dough overnight.

6. Prepare the Pan: Grease a 9×9” or 9×13” baking pan, depending on whether you prefer taller rolls (9-12) or a more spread-out version (12).

7. Shape the Rolls: After the first rise, turn the dough onto a lightly floured surface and roll it into a 20×12-inch rectangle, about ½ inch thick. Relax the dough if it keeps shrinking. Spread ¼ cup unsalted butter evenly over the surface, followed by ¾ cup of strawberry sauce and sprinkling of 1 cup chopped strawberries. Roll the dough tightly from the long end, creating a log, and cut it into 12 or 9 pieces, using dental floss for clean edges.

8. Second Rise: Arrange the rolls in the greased baking pan, covering them with plastic wrap. Let them rise for about 1 hour until puffy while preheating the oven to 350ºF.

9. Bake the Rolls: Once risen, bake the rolls for approximately 25-30 minutes. The edges should be golden, and the center must be fully baked (190ºF). If the center looks undercooked, cover with foil and bake for another 3 to 5 minutes.

10. Prepare the Frosting: In a mixing bowl, beat together 1 cup cream cheese and 4 tablespoons unsalted butter for one minute. Gradually add 1¾ cup powdered sugar, mixing on low to combine. Stir in 2 tablespoons of the strawberry sauce and ½ teaspoon vanilla extract. Adjust the mixture’s consistency with more sugar or milk as needed.

11. Frost the Rolls: Allow the rolls to cool for 20 minutes before generously spreading the frosting on top. Serve warm for the best experience!

Storing & Reheating

Store any leftover rolled in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for up to a week. If you want to enjoy the freshness later, freeze the un-frosted rolls in a freezer-safe bag for up to 3 months. To reheat, simply pop them in a toaster oven or regular oven at 350ºF for about 5–10 minutes until warm. Note that refrigeration can slightly change the texture, so enjoy them fresh when possible!

Chef’s Helpful Tips

• Ensure your yeast is active by confirming the foamy bloom; if not, it may need replacing.
• Knead the dough until it barely sticks to the sides of the bowl for the fluffiest rolls.
• Try adding a pinch of cinnamon to the filling for a warm, spiced flavor!
• If your dough keeps shrinking while rolling, let it rest for a few minutes to relax the gluten.
• Using room temperature ingredients, particularly for butter and cream cheese, guarantees a smooth and well-blended frosting.
• Make the strawberry sauce ahead of time for a quick assembly when you’re ready to bake.

These Strawberry Rolls combine all the warmth of homemade bread with the refreshing burst of strawberries in every bite. With a bit of time and effort, you’ll end up with a batch worthy of breakfast celebrations or cozy afternoon treats. Feel free to experiment with different fillings or toppings too; the sky’s the limit when it comes to creating your own unique version!

Recipe FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are preferred for their texture and flavor, frozen strawberries can be used in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in your rolls.

How can I make this recipe dairy-free?

To make these rolls dairy-free, substitute the whole milk with almond, soy, or oat milk, and use dairy-free butter and cream cheese alternatives in the frosting.

What can I do if my dough isn’t rising?

If your dough isn’t rising, ensure that your yeast is active and the environment is warm enough. Drafts can hinder the rising process. Consider placing it in an oven (turned off) with just the light on to create a warm area.

Can I prepare the rolls the night before baking?

Absolutely! You can prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. Let them come to room temperature for about 20 minutes before baking the next day for perfectly risen rolls!

Print