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.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword Strawberry Sweet Rolls

Prep Time 15

Cook Time 30

rest 2

Total Time 2 45

Servings rolls

Calories 422kcal

Author Cathy Pollak

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.

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Nutrition