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Strawberry Rolls

Soft and fluffy yeast rolls filled with sweet strawberries and topped with cream cheese frosting. These Strawberry Rolls are a fun summer twist on traditional cinnamon rolls.
Author: Maryanne Cabrera

Ingredients

Dough:

  • 1/2 cup warm water, about 110 degrees F
  • 2 1/4 teaspoon active dry yeast
  • 1/4 cup + 1/4 teaspoon granulated sugar
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 teaspoon kosher salt
  • 4 cup all-purpose flour, plus 1-4 tablespoons*
  • 8 Tablespoon unsalted butter

Strawberry Filling:

  • 2 pints fresh strawberries, hulled and sliced
  • 3 Tablespoon granulated sugar
  • 1/4 cup light brown sugar,
  • 1/2 teaspoon kosher salt
  • 2 Tablespoon cornstarch
  • 3 Tablespoon water

Cream Cheese Frosting:

  • 4 oz cream cheese, room temp
  • 1/4 cup unsalted butter, room temp
  • 1 1/2 cup confectioners' sugar, sifted

Instructions

Dough:

  • Sprinkle yeast over warm water. Add 1/4 teaspoon sugar and stir to combine. Let sit for 5 minutes to allow mixture to bubble and expand.
  • In the bowl of a stand mixer fitted with a hook attachment, combine dissolved yeast mixture, buttermilk, eggs, salt, and 1/4 cup sugar. Once combined, add 3 cups of flour, one cup at a time. Continue to mix and knead until combined. Add butter in three additions. Add remaining 1 cup of flour. Knead until dough is smooth and cleans the sides of the bowl. If dough is too sticky, add flour one tablespoon at a time. (I added 3 Tbsp)
  • Transfer dough to a lightly greased bowl. Cover bowl with plastic wrap and let sit at room temperature for 60-90 minutes until dough has doubled in size.
  • Punch down dough. Transfer to a lightly floured surface. Roll dough into a 16x12-inch rectangle. Spread cooled strawberry filling evenly over the dough, leaving a 1/2-inch border around all sides.
  • Roll dough into a tight log, starting with the long side. It may get messy and some of the strawberry filling will try to escape. Slice log into 12 equal slices. Place slices in a parchment lined 13x9-inch baking sheet with sheet pan extenders.
  • Cover with plastic wrap and let the rolls rise for 45 minutes to 1 hour until rolls reach top of pan.
  • Meanwhile preheat oven to 350 degrees F.
  • Remove plastic wrap and bake rolls for 25-35 minutes until tops are golden brown and internal temperature hits 185 degrees F.
  • Let rolls sit in pan for 5 minutes before running a knife or offset spatula around the edges to loosen from pan. Spread cream cheese frosting on top and serve warm.

Strawberry Filling:

  • Place sliced strawberries in a bowl and toss with 3 Tbsp sugar. Let sit for 15-30 minutes and allow juices to expel from strawberries.
  • Transfer strawberries and juice to a sauce pot. Add remaining 1/4 cup sugar and salt. Cook over medium heat. Lightly smash some of the strawberries to expel more juice.
  • In a small bowl, dissolve 2 Tbsp cornstarch in 3 Tbsp water. Add mixture sauce pot. Bring to a boil and continue to heat until strawberry mixture has thicken.
  • Remove from heat. Allow mixture to thicken and come to room temperature, or let chill in fridge to thicken faster. Set aside until ready to fill dough.

Cream Cheese Frosting:

  • In the bowl of a stand mixer fitted with a paddle attachment, beat together cream cheese and butter until smooth. Add sifted powdered sugar and beat until smooth and thickened.