A seasonal twist on cinnamon rolls, these gooey and fluffy strawberry sweet rolls, with strawberry cream cheese glaze are the best answer to sweet, summertime breakfast cravings.
Strawberry Sweet Rolls Recipe
When you spy trays of perfect, jewel-like strawberries at the farmer’s market, you’ll know it’s time to make a batch of these sticky and sweet strawberry rolls. Smeared with the most delicious strawberry cream cheese glaze, these rolls will be the star of show for your next weekend breakfast or brunch gathering.
Go ahead and skip the breakfast casserole because these are truly the morning treat of the moment. Think coffee cake meets your favorite cinnamon roll, but way better. Not only do they look beautiful, they tend to elicit quite the happy response after everyone’s first bite. Every bite offers the promise of soft dough and juicy, rich berries.
If you’ve emptied your wallet for more summer strawberries than you know what to do with, consider this a sign to make a batch of these storied rolls.
Fear Not the Yeast!
Despite any intimidation factor you might feel regarding fancier baked goods, especially for first-time bakers, I can assure you, having made numerous batches of cinnamon rolls, these are surprisingly simple to create.
It’s true, dealing with yeast and double rises may seem daunting, and the instructions might appear lengthy, but none of it is rocket science. Even if you’re the most hesitant baker, you will still easily master this recipe.
I’ve made sure this dependable yeasted dough recipe works perfectly every time. While it’s a little different than my lemon buns recipe, it’s the best alternative for the strawberry filling.
Prep At Night, Bake In The Morning
Get a jumpstart on your morning buns by preparing them in advance.
Simply follow the directions to prepare the buns until they’re assembled and placed in the baking dish. Instead of allowing the dough to rise again, cover the pan with plastic wrap and refrigerate overnight.
The next morning, take the pan out and let the buns rest at room temperature for about an hour, allowing the dough to rise once more and double in size. When the buns are baking, whip up the cream cheese glaze. It’s that simple.
RECIPE TIPS FOR STRAWBERRY ROLLS
- Make sure the yeast you are using is fresh/not expired.
- Use full fat ingredients when it comes to the milk and cream cheese. It really makes a difference in the final taste.
- For the best flavor, use European butter such as Kerrygold brand.
- As suggested in the recipe, have dough and rolls rise in a warm spot for the quickest results.
- Roll out dough is rolled to a 1/4″ thickness for best results.
To properly store strawberry sweet rolls, follow these steps:
By following these steps, you can keep your strawberry sweet rolls fresh and delicious for a longer time. Enjoy them whenever you’re in the mood for something sweet and satisfying.
- Allow the Rolls to Cool: Before storing the sweet rolls, let them cool completely to room temperature. This will prevent condensation and sogginess in the storage container.
- Choose an Airtight Container: Place the cooled strawberry sweet rolls in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag.
- Layer with Parchment Paper: To prevent the rolls from sticking together, consider layering them with parchment paper or wax paper. This is only important if you have multiple layers of sweet rolls in the container.
- Refrigerate or Freeze: Depending on your consumption timeline, you have two options: a. Refrigeration: If you plan to consume the sweet rolls within a few days, store them in the refrigerator. They should stay fresh for up to 3-4 days. b. Freezing: For longer storage, freeze the sweet rolls. Seal them well and place in the freezer. They will stay good for up to 1-2 months.
- Thawing: If you freeze the sweet rolls, thaw them at room temperature or gently reheat in the oven when you’re ready to enjoy them. Avoid microwaving, as it can make them soggy.
- Optional: Glaze Before Serving: If you prefer your sweet rolls with glaze, it’s best to apply the glaze just before serving rather than during storage.
More Ways to Use Your Abundance of Strawberries
Let strawberries steal the show this season and make something you know everyone will enjoy.
- Keep a steady supply of this strawberry sauce in your pantry to drizzle over ice cream, pancakes and cheesecake.
- Indulge in these dreamy delights: No-bake strawberry cheesecake bars with a heavenly cream cheese filling.
- Strawberry pizza is the perfect twist on a light and airy fruit galette.
- Celebrate the swirls with strawberry marbled pound cake, a festive dessert infusing vanilla and strawberry flavors in an eye-catching pattern.
- Strawberry buttermilk pancakes, where sweet meets tanginess and breakfast.
- An irresistible strawberry-banana crumble is the perfect celebration of a comforting, summer dessert.
Strawberry Sweet Life!
This recipe is the cinnamon roll change-up you didn’t know you needed. Don’t forget to snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM when you make a batch this weekend!
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How to Make Homemade Strawberry Rolls
Strawberry Rolls Filling:
Strawberry Cream Cheese Glaze:
- 4 tbsps. butter, softened
- 4 oz. cream cheese, sofetened
- 1/4 cup strawberry filling (reserved from filling recipe)
- 2 cups confectioners' sugar
Strawberry Rolls Filling:
- In a medium saucepan over medium heat, combine 2-1/2 cups of the strawberries, sugar and lemon juice. Simmer, stirring occasionally for about 5 minutes or until strawberries are soft. Remove from heat and blend mixture in a blender, food processor or right in the pan with a stick blender. Place back on the heat in the same saucepan and whisk in cornstarch, continue to simmer until thickened. Transfer to a medium-sized mixing bowl and add cold butter. Combine until butter has melted. Set aside and let cool while making the dough.3-1/2 cups chopped strawberries (reserve 1 cup to be used later in the recipe), 1 cup granulated sugar, 3 tbsps. fresh lemon juice, 3 tbsps. cornstarch, 6 tbsps. butter, cold
- Proof your yeast in a small bowl by combining warm water, 1 teaspoon of sugar and yeast. Let stand for 5-10 minutes until a foam forms on top. (If the yeast does not dissolve and foam, start over with fresh yeast.)1/2 cup warm water (not hotter than 120 °F ., 1 tsp granulated sugar, 1 packet (2-1/4 tsps.) active dry yeast
- In a mixing bowl, whisk together flour, sugar and salt.5 cups all purpose flour, more for dusting, 1/3 cup granulated sugar, 1/8 tsp kosher salt
- Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment (or use a handheld mixer). With a spoon, stir in the yeast mixture. With the mixer on low speed, beat in the softened butter. (The butter is not going to fully incorporate and that's ok.) Add eggs, one at a time and vanilla extract. Continue on low speed, gradually adding the flour mixture. Then beat on medium until a soft dough forms, about 5 minutes.3/4 cup warm milk**, 3/4 cup butter, room temperature, 2 large eggs, room temperature, 1 tsp. vanilla extract
- Increase to medium-high speed and continue to beat the dough until soft, about 7 minutes longer. (If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough ball to a lightly floured surface and knead it/punch it down with your hands for at least 1 minute. Form it into a ball and transfer to a lightly greased bowl. Cover loosely with plastic wrap and let sit in a warm environment until it doubles in size, approximately two hours. (The oven is a great place to rise dough. Warm your oven to 200 degrees F and turn it off. Place dough inside to rise.)
- Grease the bottom of a 9 x 13 baking dish. With a rolling pin, roll dough into a 15 x 20 rectangle. (Set aside 1/4 cup of the strawberry filling for the glaze.)
- Spread the remaining cooled strawberry filling on top of the dough and sprinkle the remaining 1 cup of chopped strawberries on top. Carefully roll dough into a log.
- Using a string of floss, wrap around the dough and pull to cut twelve equal slices (you can also use a knife). Arrange in the baking pan. Cover and let rise in a warm place until doubled in size, about 1-2 hours.
- Preheat oven to 350 °F .
- Bake for 25-30 minutes or until strawberry sweet rolls are golden. Remove from oven and let cool while making the glaze.
Strawberry Cream Cheese Glaze:
- With a stand or hand mixer, beat butter, cream cheese and reserved strawberry filling until smooth. Gradually add confectioner's' sugar until combined. Frost rolls while still slightly warm.4 tbsps. butter, softened, 4 oz. cream cheese, sofetened, 1/4 cup strawberry filling (reserved from filling recipe), 2 cups confectioners' sugar
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