These strawberry sweet rolls are soft, fluffy, and filled with a thick, jammy strawberry center. They’re finished with a rich strawberry cream cheese glaze that melts into every swirl.
Strawberry Sweet Rolls Start with the Best Kind of Dough
These strawberry sweet rolls are perfect for the season, especially when you’ve got a few extra berries to use up. The dough is soft and buttery, and it rises up light and fluffy after a long, slow proof. Instead of a spiced filling, it’s packed with thick, jammy strawberries that get cooked down first, so they don’t make the rolls soggy.
The process takes a little time, but it’s mostly hands-off – just a few rises and some gentle shaping. The filling spreads easily, and I like to toss in a handful of fresh strawberries right before rolling it all up. A piece of floss makes slicing them neat and clean, but a sharp knife works too.
Once they’re baked, I finish them with a strawberry cream cheese glaze made using a scoop of the filling I set aside earlier. It melts right into the warm rolls and gives them a tangy, sweet finish that’s just right. These are best the day they’re made, but honestly, I’ve never had any last much longer than that.
Why I Love This Recipe
- These sweet rolls are a fun change from the usual cinnamon rolls.
- I can prep it in steps throughout the day without rushing.
- They make the whole kitchen smell amazing while baking.
Ingredients
This recipe has three parts – filling, dough, and glaze – but most of the ingredients are everyday staples you’ll use more than once.
- Strawberries – Used in the filling (most of them get cooked down) and the rest get chopped and sprinkled over the rolled-out dough before shaping the rolls.
- Granulated sugar – Goes into the filling, helps activate the yeast, and sweetens the dough.
- Fresh lemon juice – Adds brightness to the strawberry filling.
- Cornstarch – Thickens the strawberry mixture as it simmers.
- Butter – Used three ways: cold in the filling to finish it off, softened in the dough, and again in the glaze.
- Active dry yeast – Proofed with warm water and a bit of sugar to get the dough rising.
- All-purpose flour – Forms the base of the dough; you’ll also want extra for dusting when rolling it out.
- Kosher salt – Just a pinch in the dough to balance the sweetness.
- Warm milk – Gets mixed into the dough along with the yeast and butter.
- Eggs – Mixed into the dough to give it richness and structure.
- Vanilla extract – Adds flavor to the dough.
- Cream cheese – Blended with butter and strawberry filling to make the glaze.
- Strawberry filling (reserved) – Set aside from the original batch and added to the glaze for color and flavor.
- Confectioners’ sugar – Sweetens and thickens the glaze.
How to Make Strawberry Sweet Rolls
Find the complete recipe with measurements in the printable recipe card at the bottom of the post.
- Step One (make the strawberry filling)
Add 2½ cups of chopped strawberries, sugar, and lemon juice to a medium saucepan over medium heat. Let it simmer for about 5 minutes, stirring occasionally, until the berries are soft and juicy.
Take the pan off the heat and blend the mixture until smooth—use a regular blender, food processor, or a stick blender right in the pot. Put it back on the stove and whisk in the cornstarch. Let it simmer again until it thickens up.
Pour it into a mixing bowl, stir in the cold butter until melted, and set it aside to cool while you work on the dough. - Step Two (proof the yeast)
In a small bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Let it sit for 5–10 minutes until it looks foamy. If nothing happens, toss it and start fresh—your yeast is probably dead. - Step Three (mix the dry ingredients)
In a separate bowl, whisk together the flour, remaining sugar, and salt. Set it aside—you’ll add this gradually later. - Step Four (mix the dough)
Pour the warm milk into the bowl of a stand mixer fitted with the dough hook. Add the foamy yeast mixture and stir it around with a spoon.
Turn the mixer on low and add the softened butter. It won’t fully mix in yet, and that’s fine. Add the eggs one at a time, then the vanilla extract.
With the mixer still on low, gradually add the dry ingredients. Once it starts coming together, bump the speed up to medium and mix for about 5 minutes, until it forms a soft dough. - Step Five (knead and rise)
Turn the mixer to medium-high and knead the dough for another 7 minutes. If you’re doing it by hand, knead on a floured surface until it’s smooth and stretchy.
Form the dough into a ball and place it in a greased bowl. Cover loosely with plastic wrap and let it rise in a warm place until doubled in size—about 2 hours.
Tip: You can use your oven for this. Turn it to 200°F, then shut it off and place the bowl inside. - Step Six (roll and fill the dough)
Grease a 9×13-inch baking dish. Roll the dough out on a floured surface into a 15×20-inch rectangle.
Spread the cooled strawberry filling over the surface of the dough, but save ¼ cup of it for the glaze. Sprinkle the remaining 1 cup of chopped strawberries on top.
Roll it up tightly from the long side to form a log. - Step Seven (slice and rise again)
Use a piece of dental floss or a sharp knife to cut the log into 12 even slices. Place them in the greased baking dish.
Cover the dish and let the rolls rise again in a warm spot until they’re puffy and nearly doubled—anywhere from 1 to 2 hours. - Step Eight (bake the rolls)
Preheat your oven to 350°F. Bake the rolls for 25–30 minutes, until they’re golden on top and cooked through. Let them cool slightly while you make the glaze. - Step Nine (make the glaze)
With a stand or hand mixer, beat together the butter, cream cheese, and that reserved ¼ cup of strawberry filling until smooth. Slowly add the powdered sugar and mix until it’s creamy.
Frost the rolls while they’re still a little warm so the glaze melts into all the layers.
Recipe Tips
Here are a few tips to help your strawberry sweet rolls turn out their best:
- Make sure your yeast is fresh – expired yeast won’t rise properly and will waste your time.
- Use full-fat milk and cream cheese for the richest flavor and texture.
- If you can, go with European-style butter like Kerrygold—it really does make a difference.
- Let the dough and rolls rise in a warm spot to speed things up and get the best lift.
- Roll the dough to about ¼-inch thick so it holds the filling without being too dense.
- Let the strawberry filling cool completely before spreading so it doesn’t make the dough soggy.
- If the dough feels sticky while kneading, sprinkle in a little extra flour a tablespoon at a time.
- Use dental floss to slice the rolls cleanly without smashing them.
- Don’t forget to grease your pan well – the filling can bubble up and stick as it bakes.
Storage and Freezing
Here’s how I store any leftover strawberry rolls, plus a few tips if you want to freeze them:
- Cover and store leftover rolls at room temperature for a day, or in the fridge for up to 3 days.
- To reheat, pop one in the microwave for 15–20 seconds to soften it back up.
- You can freeze the baked (and unglazed) rolls – just wrap them tightly and freeze for up to 2 months.
- Thaw overnight in the fridge, then warm them in the oven at 300°F for about 10 minutes before glazing.
- I don’t recommend freezing them after glazing – the texture gets a little off.
Frequently Asked Questions
- Do I have to use a stand mixer?
No, you can mix and knead the dough by hand – it’ll just take a little more time and elbow grease. - What if I don’t have fresh strawberries?
Frozen strawberries work fine in the filling, just simmer a little longer to cook off the extra liquid. - Can I use store-bought jam instead of making the filling?
You could, but the homemade filling really makes a difference – it’s thicker, less sweet, and stays put when you roll. - Can I make the strawberry sweet rolls the night before?
Yes – just follow the recipe up to the point where the rolls are assembled in the baking dish. Instead of the second rise, cover the pan with plastic wrap and refrigerate overnight. In the morning, let the rolls sit at room temperature for about an hour to rise and double in size before baking. While they’re in the oven, you can make the cream cheese glaze. I encourage the same make-ahead method for my orange knot rolls.
More Strawberry Recipes to Try Next
If you’ve got extra strawberries on hand, here are a few more ways to put them to good use.
- Strawberry Sauce
- No-Bake Strawberry Cheesecake Bars
- Strawberry Pizza
- Strawberry Marbled Pound Cake
- Strawberry Buttermilk Pancakes
- Strawberry-Banana Crumble
- Strawberry Goat Cheese Tart
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Strawberry Sweet Rolls
Strawberry Sweet Rolls are soft, buttery sweet rolls filled with thick strawberry filling and topped with a strawberry cream cheese glaze. These rolls are perfect for strawberry season and bake up beautifully.
Servings: 12 rolls
Calories: 422kcal
Equipment
- measuring cups and spoons For measuring all ingredients.
- mixing bowls For mixing the filling, dough and glaze.
- Knife For chopping strawberries.
- Saucepan For cooking the strawberry filling.
- Blender For pureeing the filling until smooth.
- whisk For mixing ingredients.
- baking dish 9 x 13 For baking the rolls.
- Stand Mixer For mixing and kneading the dough.
- rolling pin For rolling out the dough.
Ingredients
Filling:
- 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
Dough:
- 1/2 cup warm water not hotter than 120 °F
- 1 tsp. granulated sugar
- 1 packet (2-1/4 tsps.) active dry yeast
- 5 cups all-purpose flour more for dusting
- 1/3 cup granulated sugar
- 1/8 tsp kosher salt
- 3/4 cup whole warm milk**
- 3/4 cup butter room temperature
- 2 large eggs room temperature
- 1 tsp. vanilla extract
Glaze:
- 4 tbsps. butter softened
- 4 oz. full-fat cream cheese softened
- 1/4 cup strawberry filling (reserved from filling recipe)
- 2 cups confectioners' sugar
Instructions
Filling:
- In a medium saucepan over medium heat, combine 2½ cups of the strawberries, sugar, and lemon juice. Simmer, stirring occasionally, for about 5 minutes or until the strawberries are soft.3-1/2 cups chopped strawberries , 1 cup granulated sugar, 3 tbsps. fresh lemon juice
- Remove from heat and blend the mixture using a blender, food processor, or stick blender right in the pan. Return to the same saucepan and whisk in the cornstarch. Simmer again until thickened.3 tbsps. cornstarch
- Transfer the mixture to a medium-sized mixing bowl and stir in the cold butter until melted. Set aside and let cool while you prepare the dough.6 tbsps. butter
Dough:
- Proof the yeast by combining the warm water, 1 teaspoon of sugar, and yeast in a small bowl. Let stand for 5–10 minutes, until a foam forms on top. (If the yeast doesn’t dissolve and foam, start over with fresh yeast.)1/2 cup warm water , 1 tsp. granulated sugar, 1 packet (2-1/4 tsps.) active dry yeast
- In a separate bowl, whisk together the flour, remaining sugar, and salt.5 cups all-purpose flour, 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. Stir in the yeast mixture with a spoon. With the mixer on low speed, beat in the softened butter. (It’s okay if the butter doesn’t fully incorporate.)3/4 cup whole warm milk**, 3/4 cup butter
- Add the eggs one at a time, then add the vanilla extract. Continue mixing on low speed, gradually adding the flour mixture. Increase to medium speed and beat until a soft dough forms, about 5 minutes.2 large eggs, 1 tsp. vanilla extract
- Increase to medium-high speed and beat for another 7 minutes until the dough becomes smooth and elastic. (If not using a stand mixer, knead the dough by hand during this step.)
- Transfer the dough to a lightly floured surface and knead it for at least 1 minute. Form into a ball and place in a lightly greased bowl. Cover loosely with plastic wrap and let rise in a warm spot until doubled in size, about 2 hours.
- (Tip: You can warm your oven to 200°F, turn it off, and place the dough inside to rise.)
To Assemble:
- Grease a 9×13-inch baking dish. On a lightly floured surface, roll the dough out into a 15×20-inch rectangle. (Set aside ¼ cup of the strawberry filling for the glaze.)
- Spread the remaining filling over the dough, then sprinkle the remaining 1 cup of chopped strawberries on top. Carefully roll the dough into a log.
- Using unflavored dental floss or a sharp knife, slice the log into 12 equal pieces. Arrange them in the prepared baking dish. Cover and let rise in a warm place until doubled in size, about 1–2 hours.
Bake:
- Preheat the oven to 350°F.
- Bake for 25–30 minutes, or until the rolls are golden. Remove from the oven and let cool slightly while you make the glaze.
Glaze:
- With a stand or hand mixer, beat the butter, cream cheese, and reserved strawberry filling until smooth. Gradually add confectioners’ sugar and beat until combined.4 tbsps. butter, 4 oz. full-fat cream cheese, 1/4 cup strawberry filling , 2 cups confectioners' sugar
- Frost the rolls while they’re still slightly warm.
Notes
Make sure to read through the whole recipe before making.
**Milk: Whole milk gives the best flavor and texture. You can use 2% if needed, but I don’t recommend anything lower or any milk alternatives.
Warming milk: Warm the milk in a small saucepan over low heat just until it’s lukewarm, around 95°F. If it’s too hot, it can scorch or start cooking the eggs later.
Make sure to read through the whole recipe before making.
For optimal outcomes when making these strawberry sweet rolls, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.
Nutrition
Nutrition Facts
Strawberry Sweet Rolls
Amount Per Serving (152 g)
Calories 422
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Polyunsaturated Fat 1.3g
Monounsaturated Fat 6.8g
Cholesterol 97mg32%
Sodium 248mg11%
Potassium 183mg5%
Carbohydrates 84g28%
Fiber 3g13%
Sugar 40g44%
Protein 9g18%
Vitamin A 226IU5%
Vitamin C 27mg33%
Calcium 50mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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