Strawberry Rolls
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My Strawberry Rolls have all the best parts of a cinnamon roll, but with a sweet, fruity twist. The dough is filled with strawberry jam and fresh berries, then topped with a homemade cream cheese glaze.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Strawberry Rolls
- More Strawberry Recipes
I'm such a huge fan of sweet rolls. You've probably seen my Orange Sweet Rolls, Peanut Butter Sweet Rolls with Chocolate Glaze, and these Homemade Cinnamon Rolls are basically legendary. But when I had the thought of adding strawberry to the mix? Shut.the.front.door.
I like to make these when I want cinnamon rolls but feel like something a little fruitier. The mix of jam and fresh strawberries is perfect, and the cream cheese glaze brings it all together. They do take some time to rise and rest, but most of it is hands-off, so the process is easier than it seems.
Here's Why You'll Love This Recipe
- The filling really stands out. Using both strawberry jam and fresh strawberries gives you lots of flavor and juicy pieces of fruit in every bite.
- The dough is soft and rich. Much like brioche, so the rolls turn out tender instead of dense.
- You can make these ahead of time. Just shape the rolls, chill them in the fridge for up to 48 hours, and bake when you're ready.
- They freeze well. You can bake a batch now and save some for later.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Dough
- Bread flour: This gives the rolls their structure. If you don't have bread flour, you can use all-purpose flour instead.
- Milk: It helps activate the yeast and makes the dough richer.
- Heavy cream: This makes the dough even softer and more tender.
- Granulated sugar: It sweetens the dough and helps feed the yeast.
- Active dry yeast: Leavens the dough. Make sure it's fresh so the rolls rise properly.
- Eggs: They add both structure and richness to the dough.
- Unsalted butter: This gives the dough extra richness and makes it tender.
- Kosher salt: It helps balance out the sweetness.
For the Strawberry Filling
- Unsalted butter: Spread this over the dough to start the filling.
- Strawberry jam: This brings lots of strawberry flavor and sweetness to the rolls.
- Fresh strawberries: Hull and chop them to add juicy bites of real fruit along with the jam.
For the Cream Cheese Glaze
- Powdered sugar: This is the main ingredient for the glaze.
- Cream cheese: It adds tang and richness. Let it soften first so it mixes in easily.
- Milk: This helps thin the glaze so it's easy to spread.
- Lemon juice: It adds a bit of brightness to balance the glaze's sweetness.
In Photos: How To Make Strawberry Rolls
Step 1: Make the Dough
To start the dough, put the bread flour in a large mixing bowl and make a well in the center. Add the milk, cream, and sugar, then sprinkle the yeast on top. Let it sit for about 5 minutes so the yeast can dissolve.
Next, add the eggs. Stir the dough on medium-low speed, adding one egg at a time and letting each mix in fully before adding the next.
Add the butter. While continuing to mix, add the butter a tablespoon at a time, letting each addition incorporate before adding the next.
Add the salt and knead the dough for at least 10 minutes. This helps develop the gluten and makes the dough stretchy.
Cover the bowl with plastic wrap and let the dough rise in a warm spot for 1 hour, or put it in the fridge to chill overnight.
Step 2: Fill and Shape the Rolls
Roll the dough into a rectangle about ⅛ inch thick, with the short side around 16 inches long.
Spread softened butter over the dough, leaving a ½-inch border on one short side. Add a thin layer of strawberry jam on top of the butter. Then sprinkle the chopped fresh strawberries on top.
Cut the dough into eight strips, each about 2 inches wide, and roll each strip into a tight spiral.
Put the rolls spiral-side up in an 8x10-inch glass or ceramic baking dish.
Cover with plastic wrap and let them rise in a warm place for 1 hour, or chill in the fridge for up to 48 hours.
If the rolls were chilled, let them sit at room temperature for 30 to 45 minutes before baking.
Step 3: Make the Glaze
While the rolls are rising, make your glaze.
Add the cream cheese and powdered sugar into a bowl.
Beat the cream cheese and powdered sugar together until the mixture is smooth.
Stir in the milk to thin out the glaze.
Add the lemon juice and stir until the glaze is smooth.
Step 4: Bake
Preheat your oven to 350°F. Take off the plastic wrap and bake the rolls until they are puffed, set, and golden brown, about 25 to 35 minutes.
Spread the cream cheese glaze over the rolls while they're still warm, then serve.
Helpful Tips and Tricks
- Chill the dough overnight for easier scheduling. Letting it rise in the fridge overnight also adds more flavor.
- Freeze for later. You can freeze the shaped, unbaked rolls for up to 2 weeks. When you're ready to bake, thaw them and let them come to room temperature first.
- Watch your pan. If you use a metal baking dish, your rolls might bake faster than in glass or ceramic. Check them a few minutes early to see if they're done.
- Storage: To store, keep baked rolls covered at room temperature for a day or in the fridge for up to 4 days. Warm them gently before serving.
More Strawberry Recipes
- Strawberry Tiramisu
- Strawberry Bars
- Strawberry Cake
- Strawberry Rhubarb Crisp
- Strawberry Tart
- Strawberry Scones
- Get all of my Strawberry Recipes here!
Ingredients
For the Dough
- 3 ½ cups bread flour, (all-purpose flour may be substituted)
- ½ cup milk, (any kind)
- 3 tablespoons heavy cream
- ⅓ cup granulated sugar
- ¼ ounce active dry yeast, (1 packet or approx. 2 teaspoons)
- 3 eggs, large
- 6 tablespoons unsalted butter, softened
- 1 ¾ teaspoons kosher salt
For the Strawberry Filling
- ½ cup unsalted butter, softened
- 12 ounces strawberry jam
- 8 ounces fresh strawberries, hulled and roughly chopped
For the Cream Cheese Glaze
- 1 cup powdered sugar
- 4 ounces cream cheese, softened
- 2 tablespoons milk, any kind
- 1 tablespoon lemon juice, (juice of half a lemon)
Instructions
To Make the Dough
- Place the bread flour in a large mixing bowl and make a well in the center.
- Add the milk, cream, and sugar to the well, then sprinkle the yeast on top and allow it to dissolve (approx. 5 minutes).
- Stir the dough together on medium-low speed, adding the eggs one at a time (allow each egg to fully incorporate before adding the next).
- While continuing to mix, add the butter a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
- Add the salt and knead the dough for at least 10 full minutes to develop the glutens and encourage elasticity.
- Cover the bowl with plastic wrap and allow the dough to rest in a warm place for one hour (or chill overnight in the fridge).
To Fill, Shape, and Bake the Strawberry Rolls
- Roll the dough out into a rectangle shape with a thickness of about ⅛-inch (aim for about 16 inches on the short side of the rectangle).
- Spread soft butter all over the surface, leaving a ½-inch clean margin on one of the short sides.
- Spread a thin layer of strawberry jam over the butter, then top with the chopped fresh strawberries.
- Cut into eight 2-inch wide strips, then roll each one into a tight spiral.
- Place the unbaked rolls in an 8x10-inch glass or ceramic baking dish* (spiral side up), cover with plastic wrap, and allow to rise in a warm place for 1 hour (or chill for up to 48 hours in the fridge).**
- If chilled, allow the rolls to come to room temperature (approx. 30 to 45 minutes).
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap and bake the rolls until puffed, set, and golden brown (approx. 25 to 35 minutes).
- Top with glaze
To Make the Cream Cheese Glaze
- Beat the cream cheese and powdered sugar together until smooth.
- Stir in the milk.
- Add the lemon juice and stir until smooth.
Notes
**May also be frozen for up to 2 weeks. Thaw and bring to room temp before baking.
