I have made strawberry rolls several times and always forgot to put up the recipe on the blog. If you want delicious weekend breakfast or brunch, these strawberry rolls will serve you well. With this recipe, I made a light vanilla glaze to drizzle over some of the rolls. I also include cream cheese recipe in case you prefer it.
I have picky eaters that don’t like glaze or cream cheese or anything on the their strawberry rolls, I actually prefer mine plain as well.
For the filling, make sure the strawberries are ripe. If you like jam you can add strawberry jam with fresh strawberry if you want to do short cut and don’t want to go through of making the filling.
You might want to try these recipes out:
Strawberry Jam (No Pectin and Low Sugar)
- 4.5 cups all-purpose flour (plus more for dusting)
- 1 cup warm whole milk
- 2 large eggs (room temperature)
- ½-2/3 cup granulated sugar (adjust to your preference)
- 21/4 teaspoons active yeast
- ½ cup unsalted butter (room temperature)
- ½ teaspoon salt
- 2 cups chopped strawberries (rinse, stem removed, and chopped)
- ½ cup granulated sugar (use more or less)
- Pinch of lemon zest (optional)
- 1 tablespoon corn starch
- Light Vanilla Glaze
- ½ cup confectioners’ sugar (powdered sugar)
- Vanilla extract (optional)
- Splash of lemon juice (optional)
Warm milk to reach about 95 degrees in a small bowl and transfer to the mixer bowl, add yeast with sprinkle of sugar, set aside and allow to dissolve/ foam up about 5-10 minutes.
If you’re using a mixer, attach the mixing paddle (you can also use a handle held mixer), add the remaining sugar, eggs, butter, and salt. Mix until the dough is soft, and elastic, it might take about 4-5 minutes. Let the dough for bout 45-60 minutes to rise in a slightly oiled bowl until doubled in size. Use a warm place to speed up the process.
While the dough to rise, make the strawberry filling. Clean, and remove strawberries stems.
In a small saucepan, warm the strawberries combined with sugar, lemon zest (if you’re using) over medium heat. Stir as it warms up and allow the sugar to dissolve and juice releases.
Add cornstarch and stir make sure no lumps, you can mix with splash of water before adding it to the strawberry mixture. Cook further for about 2 minutes and the mixture thickens. From the heat and transfer to a bowl to allow it cools and ready to use.
Grease the baking dish: 9 by 13inches baking pan casserole dish. Cut the dough into 2 balls and roll out the dough into rectangular shape on a floured surface to about roughly 12 by 8 inches, I just gauged it so the rolls will be the same size.
Spread the strawberry mixture, if you like jam you can spread some over it too. Roll the dough and cut into 8 rolls and place into the prepared baking dish. By the way, this is a old picture of when I made strawberry roll with cream cheese, I forgot to take some pictures of some steps while making this recipe.
Cover the rolled dough with plastic wrap and allow to rise the second time in a warm place for about 30-45 minutes.
Preheat the oven in 375 degrees oven for about 10 minutes and bake for about 30-35 minutes until golden brown. Keep an eye on it after 25 minutes, because oven temperature differs.
For the glaze: mix all the ingredients add more powdered sugar if the constancy is too thin for you. P.S I only drizzle the glaze to some rolls because some of my kids that don’t like anything/glaze on their strawberry rolls.
If you like cream cheese filling: combine about 1/3cup of cream cheese, 2 tablespoons softened unsalted butter, ¼ cup of confectioners’ sugar, and splash of vanilla extract in a small bowl and beat with a hand mixer until smooth and you get the consistency you like.
Allow the strawberry rolls to cool before adding drizzling the glaze, enjoy!
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