Strawberry Rolls

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.

Course Breakfast

Cuisine American

Keyword Strawberry Cinnamon Rolls, Strawberry Rolls, Strawberry Rolls Recipe, Strawberry Sweet Rolls

Prep Time 15

Cook Time 30

rest 2

Total Time 2 45

Servings rolls

Calories 597kcal

Author Cathy Pollak

Equipment

Ingredients

Strawberry Rolls 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 warm milk**
3/4 cup butter, room temperature
2 large eggs, room temperature
1 tsp. vanilla extract

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

Instructions

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

Dough:

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

Notes

*Whole milk is going to taste best. 2% is okay, but whole is better due to its higher fat content. For the best texture and taste, I do not recommend any other milk or milk substitutions.

**Warming milk: In a small saucepan, warm milk over low heat until lukewarm only—about 95°F otherwise it will burn. Hot milk would also cook your eggs.

Make sure to read through the whole recipe before making.

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition