Go Back
Strawberry Rolls with soft fluffy yeast dough filled with fresh strawberry jam and topped with sweet cream cheese frosting on a wooden board

Strawberry Rolls

Soft, fluffy rolls filled with a thick homemade strawberry filling and finished with a simple vanilla glaze. Made with an enriched yeasted dough that bakes up pillowy and tender with a jammy pink spiral inside every roll.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour, plus extra for dusting
  • 2 1/4 tsp active dry yeast one standard packet
  • 3/4 cup whole milk, warmed to 110°F
  • 3 tbsp granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 1/2 tsp salt
  • 2 cups fresh or frozen strawberries, hulled and diced filling
  • 3 tbsp granulated sugar filling
  • 1 tbsp cornstarch filling
  • 1 tsp lemon juice filling
  • 1/2 tsp vanilla extract filling
  • 1 cup powdered sugar, sifted glaze
  • 2-3 tbsp whole milk or cream glaze
  • 1/2 tsp vanilla extract glaze

Equipment

  • Stand Mixer or Large Mixing Bowl
  • 9x13 inch baking pan
  • Small Saucepan
  • Rolling Pin

Method
 

  1. Cook strawberry filling ingredients in a saucepan over medium heat until thick and jammy, about 8 to 10 minutes. Cool completely.
  2. Activate yeast in warm milk with a pinch of sugar for 5 minutes, then mix into flour, butter, egg, sugar, and salt to form a soft dough.
  3. Knead for 8 minutes by hand or 5 minutes in a stand mixer, then cover and let rise 1 hour until doubled.
  4. Roll dough into a 12x16 inch rectangle, spread cooled filling evenly, roll tightly, and cut into 12 rolls.
  5. Arrange in a greased 9x13 pan, let rise 30 to 45 minutes, then bake at 350°F for 22 to 26 minutes until golden. Glaze while warm.

Notes

  • Cool the strawberry filling completely before spreading on the dough.
  • Use dental floss instead of a knife for clean, even cuts.
  • Do not skip the second rise for soft, pillowy rolls.
  • Freeze unglazed rolls for up to 6 weeks and glaze after reheating.