Sweet Strawberry Rolls

Taking one sweet strawberry roll out of the pan.

5 from 19 votes

These strawberry rolls are super soft and gooey rolls that taste like strawberry and cream. They are filled with a strawberry sugar filling and frozen strawberries. They are topped with a strawberry cream cheese glaze.

Prep Time1

Cook Time25

Resting Time1 35

Total Time3

Servings: rolls

Calories: 460kcal

Author: Stephanie Rutherford

Ingredients

Dough

1 cup Milk warmed to 110F
2 Packets of dry active yeast equal to 14 grams
2 Large eggs room temperature slightly beaten
4 ½ cups All-purpose flour
1 teaspoon Salt
¼ cup White granulated sugar
10 tablespoon Unsalted butter room temperature and cubed
1 oz Freeze dried strawberries ground

Strawberry Filling

½ cup Unsalted butter room temperature
½ cup White granulated sugar
1 oz Ground Freeze dried strawberries
2 cups Frozen strawberries chopped
¼ cup Heavy cream

Strawberry Cream Cheese Glaze

4 oz Cream cheese room temperature
4 tablespoon Unsalted butter room temperarature
2 teaspoon Pure vanilla extract
1 cup Powdered sugar sifted
2 tablespoon Mashed strawberries

US Customary - Metric

Instructions

Dough

Heat the milk in the microwave for 1 minute. Make sure it is around 110°F. Pour both packets of yeast into the milk. Let it sit for 10 minute for it foam and activate.
1 cup Milk, 2 Packets of dry active yeast
These instructions are for a stand mixer with a dough hook. For making this by hand, see the recipe notes. In a large mixing bowl, sift the flour. Add in salt and sugar.
4 ½ cups All-purpose flour, 1 teaspoon Salt, ¼ cup White granulated sugar
Pour all the cubed butter into the dry ingredients. Use a pastry cutter or a fork to cut the butter into the dry ingredients. The butter needs to be the size of a pea.
10 tablespoon Unsalted butter
Pour milk/yeast, beaten eggs, ground freeze dried strawberries on top of dry ingredients. Use the dough hook and low speed and mix until a dough starts to form. Switch to medium speed and knead for 5 minutes. The dough should be tacky.
2 Large eggs, 1 oz Freeze dried strawberries
Preheat the oven to 200°F. Spray a large mixing bowl with nonstick cooking spray. Place the dough in the bowl and cover with a towel. Place in the oven and turn off the oven and crack open the door. Let it sit for 1 hour. Let it double in size.

Strawberry Filling

Using a hand mixer and a small bowl. Beat the butter, sugar, and ground freeze dried strawberries. Mix until soft and "paste like" consistency.
½ cup Unsalted butter, ½ cup White granulated sugar, 1 oz Ground Freeze dried strawberries
Chop the frozen strawberries into little pieces.
2 cups Frozen strawberries

Cream Cheese Glaze

Using a hand mixer and a small bowl. Beat the cream cheese and butter on high speed for 1 minute. Add in sifted powdered sugar. Mix until smooth.
4 oz Cream cheese, 4 tablespoon Unsalted butter, 1 cup Powdered sugar
Add in vanilla and mashed strawberries. Mix until creamy, and has the consistency that you can spread on top of the rolls.
2 teaspoon Pure vanilla extract, 2 tablespoon Mashed strawberries

Assembly

Roll the dough out on a lightly floured surface. Roll until ¼ inch thick and it is a large rectangle.
Spread the strawberry filling over the cake. Use a offset spatula to spread it evenly. Make sure to spread to the edges. Sprinkle the chopped strawberries on top
Roll the dough starting on the short side (getting as many swirls into the rolls as we can). Roll the dough tightly.
Cut the uneven ends off using a serrated knife. Cut the log into 12 even rolls. I measured mine using a measuring tape. Cut them using light sawing motions using a serrated knife.
Spray a 9X13 inch pan with baking spray. Place the rolls evenly into the pan. Cover with a towel and let rise for 20 minutes.
Preheat the oven to 375°F. Pour the heavy cream in between the holes of the rolls.
Bake the rolls for 27-30 minutes. Bake until the tops are lightly golden brown.
¼ cup Heavy cream
Spread the cream cheese glaze on top of the hot rolls. The glaze will melt into the cracks. Serve these rolls warm.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls

High altitude baking- Add an extra 4 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Making by hand:

Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.

Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.

It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Nutrition