Strawberry Rolls

I’ve been testing a few different fruit-based rolls lately, and because I’ve been on a strawberry kick lately, I had to make some strawberry rolls. I wanted something that actually tastes like strawberries all the way through—not just sweet dough with a hint of jam—and this version does just that. Between the homemade strawberry sauce, the fresh berries in the filling, and the strawberry worked into the dough, every layer carries flavor without turning soggy or heavy.

If you like baking with strawberries, you might also enjoy my strawberry bundt cake or strawberry cream cheese muffins—this uses a lot of the same flavor building, just in a yeasted dough instead.

You’re going to love these because…

What I like most about these is how balanced they are. The dough stays soft and slightly enriched, but not overly rich, and the filling doesn’t overpower the structure of the roll. It reminds me a bit of my apple pie cinnamon rolls, but brighter and fresher. A summer/spring version, if you will.

• The strawberry flavor is layered—not just in the filling
• The dough stays soft and fluffy without being too rich
• The filling is juicy but controlled, so the rolls bake through properly
• They work with either homemade sauce or jam
• The cream cheese frosting ties everything together without being too sweet

Key Ingredients & Why I Use Them

Strawberries: I use them in three ways here—cooked into a sauce, fresh in the filling, and as freeze-dried powder in the dough. That combination gives real strawberry flavor instead of just sweetness.

Freeze-dried strawberry powder: This is what actually carries flavor into the dough. I’ve found fresh strawberries alone don’t do enough here.

Strawberry sauce: I prefer making it because I can control the thickness. It needs to be reduced enough so it doesn’t leak into the dough. I even have a whole post dedicated to strawberry sauce. If you’ve made my strawberry cheesecake, it’s a similar idea—concentrated flavor, not watery. But you can use store-bought jam if you’re in a pinch.

Milk + butter + eggs: This is a soft enriched dough, but I keep it lighter than a brioche. It gives structure without making the rolls dense.

Cream cheese frosting: I like a slightly tangy frosting here to balance the sweetness. Same idea as what I use on my pistachio rolls—it keeps everything from feeling heavy.

How to Make Strawberry Rolls

The full recipe card is below, but here’s exactly how I make them step by step!

Step 1: Make the strawberry sauce

For a full recipe, make sure to check out this strawberry sauce post. Otherwise, you can follow along here.

First, I cook the strawberries, sugar, and lemon juice down until thick and reduced—around 200–220°F. What I’m looking for is a dark, jam-like consistency. If it’s too loose, it’ll make the rolls soggy later. Once done, I press plastic wrap directly onto the surface and chill it completely before using.

Step 2: Activate the Yeast for the Dough

In a bowl of a stand mixer I add the yeast and sugar. Then I stir in warm milk that is about 110°F. Let it sit until foamy—this tells you the yeast is active.

Step 3: Add the ingredients for the dough

Add the butter, eggs, and a bit of the strawberry sauce, and gently mix. Then add the dry ingredients.

Step 4: Continue mixing until a dough forms

I continue mixing until I get a shaggy dough, then knead for about 8–10 minutes until it’s smooth and soft. I’m looking for a slightly tacky dough that pulls away from the sides of the bowl, but isn’t overly sticky.

Step 5: First rise

Shape the dough into a ball, and put it in a lightly greased bowl. Cover with a tea towel and let it rise for about 2 hours at room temperature.

Or, if I want to work ahead, it can go straight into the fridge overnight for baking in the morning. I actually prefer using this method because it’s easier to work the dough when it’s cold, and it will have risen the perfect amount. Make sure to cover the bowl with plastic. I like to use a couple of plastic pieces, to ensure everything is nicely covered so the dough doesn’t dry out in the fridge by being exposed.

Step 6: Roll out the dough

Grease a 9×9” or a 9×13” pan with oil spray, or by brushing oil on the bottom and sides of the pan. Set it aside. See notes about pan size.

Turn the dough out onto a lightly floured surface and dust the top with a small amount of flour. Roll it into a 20×12-inch rectangle, about ½-inch thick. As you roll, gently lift and reposition the dough a few times to let it relax and prevent sticking—this helps it roll out evenly. If it keeps shrinking back, I let it rest for 5–10 minutes. That relaxes the gluten and makes it easier to work with.

Then I add a generous layer of softened butter.

Step 7: Add the strawberry filling

Next, spread ¾ cup of strawberry sauce on top of the butter. Sprinkle the chopped strawberries on top. It’s okay if it’s not fully covering the dough; you don’t want the rolls to have too much filling, or the bread can turn out raw or soggy.

Step 8: Roll!

I roll it tightly into a log and cut into either:

• 12 rolls (9×13 pan, my preference)
• or 9 rolls (9×9 pan, thicker rolls)

To cut cleanly, try using unflavored floss—it makes a big difference and doesn’t squish the rolls down.

Step 9: Second Rise & Bake

Place your cut rolls into the prepared pan. Let the rolls rise for about 1 hour at room temperature, until puffed up. While the dough rises, preheat the oven to 350ºF.

Transfer the rolls to the oven and bake for about 25 minutes. It can take up to 30 minutes, depending on your oven.

If the centers need more time, I cover with foil and bake in 3–5 minute increments. This part matters more than it seems—underbaked centers are the most common issue.

Step 10: Make the frosting

While the rolls are cooling, prepare the frosting. In the bowl of a stand mixer, beat butter and cream cheese until fluffy and well combined.

Step 11: Finish the frosting

Add the powdered sugar and mix until incorporated. Then add the strawberry sauce and vanilla and mix until nice and fluffy.

Step 12: Frost the Rolls

I like to frost the rolls with the strawberry cream cheese frosting when the rolls are mostly cool but still a bit warm in the center. This helps the frosting melt into all of those delicious nooks and crannies. Enjoy!

Variations

I keep this base pretty consistent, but here are a few small changes I like:

• Use store-bought jam instead of homemade sauce
• Skip the strawberry powder and replace with extra flour (less intense flavor)
• Add a few drops of pink gel coloring for a brighter dough
• Swap the frosting for a simple glaze if you want something lighter
• Swap with an entirely different fruit like raspberries or blackberries.

Storage / Make Ahead

I usually serve these fresh, but they store well in the fridge for up to 3-4 days, but I always let them come to room temperature before serving. For best results you can also reheat them at at 350°F for 5–10 minutes. You can also store them unfrosted and frost after reheating.

FAQ

More recipes you might like

If you liked these, you might also enjoy my apple pie cinnamon rolls for a cozy fall version, or my pistachio rolls if you want something a little more nutty and rich. For more strawberry desserts, my strawberry cheesecake and strawberry tart use a similar flavor approach, and the strawberry crunch cake is a great quicker option when you don’t want to work with yeast.

Final Thoughts

If you make these, I’d love to see them. Tag me on Instagram or leave a comment below and let me know how they turned out—I always like seeing how they come out in different kitchens.

Strawberry Rolls

Camila Hurst

Soft, fluffy strawberry rolls made with a lightly enriched dough, layered with homemade strawberry sauce and fresh strawberries, then finished with a tangy strawberry cream cheese frosting. The strawberry flavor is built into every layer for a balanced, not overly sweet rolls.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rise Time 3 hours hrs

Course Breakfast, Dessert

Cuisine American

Servings 12 rolls

Calories 420 kcal

Ingredients

 

Strawberry Sauce

• 4 cups strawberries, quartered (600g)
• 1 cup granulated sugar 200g
• 4 tbsp lemon juice

Dough

• 1 cup whole milk 240ml
• ¼ cup granulated sugar 50g
• 1½ tbsp active yeast 14g
• 6 tbsp unsalted butter, room temperature 84g
• 2 large eggs, whisked
• ¼ cup strawberry sauce from above
• 5 cups all-purpose flour 625g
• 1 oz. freeze dried strawberry powder
• ½ tsp salt

Filling

• ¼ cup unsalted butter, room temperature 56g
• ¾ cup strawberry sauce or jam
• 1 cup chopped strawberries, chopped small

Strawberry Cream Cheese Frosting

• 1 cup cream cheese, room temperature 356g
• 4 tbsp unsalted butter, room temperature 56g
• 2 tbsp strawberry sauce from above
• 1¾ cup powdered sugar 218g
• ½ tsp vanilla extract

Instructions

 

Strawberry Sauce

• Add the quartered strawberries, sugar, and lemon juice to a saucepan and cook, stirring occasionally, at medium-high heat.
• When the strawberries come to a boil, turn the heat down and continue to cook at medium-low heat.
• Cook until a thermometer reads between 200 and 220ºF. The sauce will be dark, and thick. If it starts to stick to the bottom of the pan, turn the heat down even lower. If you don’t have a thermometer, simply stop cooking them jam once it is dark, thick, and reduced.
• Remove the sauce from the heat and pour into a bowl. Place a piece of plastic wrap directly on the surface of the sauce, and let it cool down. Refrigerate for a couple of hours before using.

Dough

• Start by warming the milk to 110ºF. Pour it into a large bowl, or the bowl of a stand mixer. Add the sugar and yeast to the milk. Mix to combine. Let the mixture sit for 5 to 10 minutes, until it becomes foamy.
• Add the butter, whisked eggs, and the strawberry sauce. Mix for about 30 seconds with the paddle attachment of the mixer, or use a spatula or wooden spoon to mix the ingredients.
• The mixture won’t look incorporated, but that’s normal.
• Add 5 cups of flour, the powdered freeze dried strawberries, and the salt. Continue to mix with the paddle attachment, until the dry ingredients and the wet ingredients are combined into a shaggy dough.
• Switch to the dough hook and knead the dough on low speed for 8 to 10 minutes. Alternatively, turn the dough into a floured surface, and knead by hand for about 10 minutes.
• Add more flour to the dough only if necessary—if the dough is sticking to the sides of the bowl, or too sticky to knead by hand. You should knead the dough until it is barely sticking to the sides of the bowl. It can be sticking on the bottom of the bowl, but should come off the sides. The dough should be soft and smooth, tacky but not sticky.
• Shape it into a smooth ball. Place the dough in a large bowl greased with oil. Turn the dough over in the bowl to grease all around. Cover with plastic wrap, or aluminum foil, or a clean kitchen towel.
• First rise: Let the dough rise at room temperature (around 72ºF) for about 2 hours.
• Alternatively, skip the rise and place the dough straight in the fridge. The next day, you can simply pull it out of the fridge about twenty minutes prior to assembling the rolls. I love working with the cold dough. Just make sure to cover the bowl well with plastic wrap.

Assemble The Rolls

• Grease a 9×9” or a 9×13” pan with oil spray, or by brushing oil on the bottom and sides of the pan. Set it aside. (Read notes concerning pan size.)
• Check to see if the dough is ready. Gently poke the surface, it should form a small indentation, that slowly springs back, but not fully. If the dough springs back too quickly, it needs more proofing time. And if the dough doesn’t spring back at all, and a deep indentation forms when you poke it, it’s been over proofed. If you left it in the fridge overnight, there’s no overthinking—the dough will be just right.
• Turn the dough out onto a lightly floured surface and dust the top with a small amount of flour. Roll it into a 20×12-inch rectangle, about ½-inch thick. As you roll, gently lift and reposition the dough a few times to let it relax and prevent sticking—this helps it roll out evenly.
• If the dough keeps shrinking, let it sit on the counter for 5 to 10 minutes to relax the gluten.
• Spread the unsalted butter all over the surface of the dough on an even layer. I like to use an offset spatula to do this.
• Spread ¾ cup of strawberry sauce on top of the butter.
• Sprinkle the chopped strawberries on top. It’s okay if it’s not fully covering the dough, you don’t want the rolls to have too much filling, or the bread can turn out raw or soggy.
• Roll the dough on the long end tightly, making an 20” dough log. Cut the ends off the dough to create smooth edges.
• Divide the dough into 12 equal parts if using a 9×13” pan. Or, if using a 9×9” pan, cut into 9 rolls. The rolls will be taller and more doughy by cutting into 9 instead of 12.
• I like to cut the rolls by placing a piece of floss underneath the dough and crossing it at the top, which makes a neat cut. If you use a knife to slice the rolls, it can squish them, and makes them pointy at the edges.
• Place each roll in the greased baking pan. Cover the tray with plastic wrap.
• Second rise: Let the dough rise for about 1 hour, until puffed up. While the dough rises, pre-heat the oven to 350ºF.
• Transfer the rolls to the oven and bake for about 25 minutes. It can take even up to 30 minutes, depending on the oven.
• When done, the rolls should be browned around the edges and slightly browned in the center. Make sure the dough in the center is fully baked. If not, cover the rolls with foil and bake for another 3 to 5 minutes. Then check again, and repeat until they are baked through. If using a thermometer, the center should be about 190ºF.
• Once baked, let the rolls cool for 20 minutes.

Strawberry Cream Cheese Frosting

• Beat the cream cheese and butter together for one minute.
• Add the powdered sugar, mix on low until incorporated. Add the strawberry sauce and the vanilla. Adjust consistency by adding more sauce, water, or milk to make the frosting thinner, or add more powdered sugar to make it thicker.
• When the rolls are cool, spread the frosting on top of the rolls.
• The rolls are best served fresh, but you can keep them in the fridge once frosted. Let them sit at room temperature before serving. You can also keep them in the fridge without the frosting, and re-heat in the toaster or in the 350ºF oven for 5-10 minutes.

Notes

Strawberry powder: I buy the freeze-dried strawberry pouches from the store and process in a small food processor until it becomes a fine powder. I used to buy the powder online but I can’t use it fast enough before it clumps up and becomes unusable. You can leave the strawberry powder out and substitute with more flour instead.

Food coloring: I made this twice, once with food coloring in the dough. And once without it. With the food coloring it will be more pink. Without the food coloring, the color of the dough will be muted. If you want a pink dough, add a few drops of pink gel food coloring to the dough.

Strawberry sauce: You can use store-bought jam instead of making the sauce.

Pan Size: You can make these as 9 rolls in a 9×9 pan or 12 rolls in a 9×13 pan. The 9×13 version yields thinner rolls with more filling in each bite, which I prefer. For taller, thicker rolls with more dough, cut into 9 pieces and bake in a 9×9 pan.

Overnight rise: Right after making the dough, you can place it in a greased bowl, cover with plastic, and put it straight in the fridge. Let it rise overnight. The next day, remove from the fridge twenty minutes before assembling the rolls. The second rise might take slightly longer.

Nutrition

Serving: 1rollCalories: 420kcal

Keyword strawberry rolls

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