Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
strawberry sweet roll with glaze being eaten with a silver fork on a purple plate

Strawberry Sweet Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade, soft, spiralized rolls are filled with a sweet strawberry filling, baked to golden brown perfection and topped with a cream cheese frosting. These Homemade Strawberry Rolls are the perfect Sunday morning treat!

  • Total Time: 9 Hours 30 Minutes
  • Yield: 12 Strawberry Sweet Rolls 1x

Ingredients

Units Scale

Dough

  • 1 package instant dry yeast
  • 1 cup + 2 tbsp warm water (110F-115F)
  • 1/4 cup sugar
  • 2 tbsp butter, melted
  • 4 1/2 tsp nonfat dry milk powder
  • 1 tsp salt
  • 3 - 3 1/4 cups all-purpose flour

Filling

  • 2 tbsp butter, at room temp.
  • 2 cups frozen strawberries
  • 2 tbsp cornstarch
  • 1 cup brown sugar

Frosting

  • 6 oz cream cheese, softened
  • 3 tbsp butter, softened
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 2 cups powdered sugar
  • 1/8 cup heavy whipping cream

Instructions

Dough

  1. In the bowl of an electric mixer dissolve yeast in warm water. Add sugar, butter, milk powder, salt and two cups of flour. Mix until smooth. Slowly add in remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the mixer hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
  2. Preheat oven to 200F and then turn the oven OFF. Spray a large bowl with cooking spray and place the dough inside. Place a clean kitchen towel on top of bowl and place bowl in warm but not a turned on oven.
  3. Check dough after an hour it should have doubled in size, punch down. And place on a floured work surface. roll dough into a 16inchX 12inch rectangle. Grease a 9x13 baking pan and set aside.

Filling

  1. Take the frozen strawberries directly out of the freezer and slice into small chunks, (small enough that when you roll the dough you can still keep a tight roll). In a medium bowl mix together the strawberry chunks, cornstarch and brown sugar.
  2. Spread the butter on top of the dough then sprinkle the strawberry mixture evenly over the whole rectangle of dough. Roll the dough as tightly as possible. Then using a very sharp knife slice the dough into 12 even rolls. Place rolls into prepared pan, cover with plastic wrap and place in fridge overnight or let rise until doubled in size (30 ish minutes) and bake.
  3. When you wake up take strawberry rolls out of the fridge and set on the counter to rise/thaw for 45 ish minutes. Preheat oven to 350F and bake for 25-30 minutes, or until golden brown.

Frosting

  1. While baking beat cream cheese for 2 minutes in a large bowl. Add butter and beat for another 2 minutes. Pour in vanilla extract, heavy cream, and powdered sugar. Beat all together for 4 minutes. Slather on top of cinnamon rolls.
  2. Once rolls are baked, let cool on a wire rack for at least 10 minutes before slathering cream cheese frosting on top.

Notes

*total time includes overnight chill time

*you can make these the day of and it would take 2 Hours 30 Minutes

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
Recipe Card powered byTasty Recipes