Strawberries and Cream Sweet Rolls
These rolls strike a perfect harmony between rich dough, vibrant strawberry filling, and velvety icing. They are ideal for breakfast, brunch, or a special treat, offering a warm, comforting pastry that looks as impressive as it tastes. The dough is soft and pillowy, while the filling adds a refreshing contrast.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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All-purpose flour
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Warm milk
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Active dry yeast
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Granulated sugar
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Butter
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Eggs
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Salt
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Fresh strawberries
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Brown sugar
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Cornstarch
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Cream cheese
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Vanilla extract
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Powdered sugar
Directions
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Activate the yeast by combining it with warm milk and a pinch of sugar until foamy.
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Mix flour, sugar, salt, melted butter, eggs, and the yeast mixture into a soft dough.
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Knead the dough until smooth, then allow it to rise until doubled in size.
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Prepare the strawberry filling by simmering chopped strawberries with brown sugar and cornstarch until thickened.
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Roll out the dough into a large rectangle and spread the cooled strawberry filling evenly over the surface.
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Roll tightly into a log and slice into equal pieces.
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Arrange the rolls in a baking dish and allow them to rise again.
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Bake until lightly golden and fully cooked through.
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Prepare the cream cheese icing by blending cream cheese, powdered sugar, vanilla, and a small amount of milk.
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Spread the icing over the warm rolls and garnish with additional strawberry puree if desired.
Servings and Timing
Makes 12 sweet rolls.
Preparation time: 25 minutes
Rising time: 1 hour 30 minutes
Baking time: 22–25 minutes
Total time: 2 hours 20 minutes
Variations
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Add lemon zest to the filling for a brighter flavour.
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Use raspberry or mixed berry filling instead of strawberry.
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Add a swirl of cream cheese filling inside the rolls.
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Top with a simple vanilla glaze instead of cream cheese frosting.
Storage/Reheating
Store in an airtight container at room temperature for 1 day or refrigerate for up to 4 days.
Reheat individual rolls in the microwave for 10–15 seconds or warm in a low oven for best texture.
FAQs
Can I make the dough the night before?
Yes, refrigerate overnight and allow to come to room temperature before shaping.
Why is my dough not rising?
The yeast may be expired or the milk too hot.
Can I use frozen strawberries?
Yes, but drain excess liquid before making the filling.
Can I replace the cream cheese icing?
A powdered sugar glaze works as well.
How do I keep the rolls soft?
Do not overbake, and cover with icing while slightly warm.
Can I knead the dough by hand?
Yes, though a stand mixer speeds the process.
Why did my filling leak out?
Some leakage is normal; chilling the filling reduces excess run-off.
Can I freeze the rolls?
Yes, freeze before icing and thaw before reheating.
Should the filling cool before spreading?
Yes, hot filling can melt the dough.
Can I add cinnamon to the filling?
Yes, a light dusting enhances the flavour.
Conclusion
Strawberries and Cream Sweet Rolls deliver a comforting, tender pastry with a burst of fresh fruit flavour and luscious icing. Their soft texture and vibrant appearance make them an excellent addition to any breakfast or dessert table.
PrintStrawberries and Cream Sweet Rolls
Soft, fluffy sweet rolls filled with a fresh strawberry mixture and topped with a creamy vanilla glaze, making a perfect fruity twist on classic cinnamon rolls.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 1 hr 45 mins
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Dough:
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
- For the Strawberry Filling:
- 2 cups fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- For the Cream Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
- Add remaining sugar, melted butter, egg, salt, and 2 cups of flour. Mix until dough forms, then add remaining flour as needed.
- Knead dough for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
- While dough rises, make the filling: in a saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened. Let cool completely.
- Once dough has risen, roll it out into a rectangle (about 12×16 inches).
- Spread cooled strawberry filling evenly over the dough.
- Roll the dough tightly from the long side and slice into 12 rolls.
- Place rolls in a greased baking dish, cover, and let rise for another 20–30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 22–26 minutes or until golden.
- Make the glaze: whisk cream cheese, powdered sugar, milk, and vanilla until smooth.
- Spread glaze over warm rolls before serving.
Notes
- Ensure the strawberry filling cools completely to prevent soggy rolls.
- Add freeze-dried strawberry powder to the glaze for extra flavor.
- Rolls can be prepared the night before and baked in the morning.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: strawberries and cream rolls, sweet rolls, strawberry rolls, breakfast pastry
