Berry Bliss: Whip Up These Easy Strawberry Rolls Today!
While we all love a good cinnamon roll, sometimes it’s fun to switch things up. These Easy Strawberry Rolls offer a fruity, summery twist that’s sure to please your palate. This recipe is as easy as pie (or, should I say, rolls)! With just a handful of everyday ingredients you probably already have in your pantry, you can whip up these strawberry-infused delights in no time. These rolls are perfect for a weekend brunch with friends, a cozy family breakfast, or a sweet treat to enjoy all by yourself (no judgment here!). They fit the bill perfectly and are guaranteed to brighten even the dreariest days. Because life is too short not to indulge in the simple pleasures – like the joy of baking something delicious from scratch and sharing it with the ones you love. Let’s get baking!
What To Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). For the Rolls Dough:
All-purpose flour: Provides structure and bulk to the dough, ensuring a soft and tender texture. You can also use bread flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Granulated sugar: Adds sweetness to the dough and helps with yeast activation. Salt: Balances the sweetness and enhances the flavor of the dough. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half Yeast: Leavens the dough, causing it to rise and become airy. I recommend using instant yeast since it doesn’t need to be activated; just mix it with the dry ingredients. You can substitute active dry yeast for instant dry yeast in equal amounts. However, you may need to proof it in warm liquid before using it in the recipe. Evaporated milk: Adds richness and tenderness to the dough. If you don’t have evaporated milk on hand or prefer to use an alternative, you can use an equal amount of regular milk as a substitute for evaporated milk. Keep in mind that evaporated milk has a slightly thicker consistency and creamier taste compared to regular milk, so your final result may vary slightly in texture and flavor. Water: Helps hydrate the dough and activate the yeast. Milk: Adds moisture and richness to the dough. I use whole milk for baking. Butter: Adds flavor and tenderness to the dough. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
Strawberry Filling:
Strawberries: They are the star of the show! Choose ripe, juicy strawberries for the best flavor. Chopped fresh or frozen strawberries work. I prefer fresh! Do not thaw first if using frozen. Strawberry jam: Enhances the strawberry flavor and adds sweetness to the filling. I recommend using a good quality jam with no sugar added.
Strawberry Frosting: For the strawberry frosting, you’ll need butter, cream cheese, vanilla, salt, heavy cream (or milk), powdered sugar, and strawberry flavor. To add the strawberry flavor to the frosting, you have several options: you can use freeze-dried strawberry powder, strawberry puree, strawberry jam, or strawberry bakery emulsion. I prefer strawberry puree.
Process Overview: How To Make Strawberry Rolls Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Rolls Dough
Mix flour, sugar, sugar, salt, and yeast in the bowl of the stand mixer. Mix evaporated milk, water, and milk in a bowl or measuring cup. Microwave for 1 minute to warm up, like lukewarm – about 100° F/ 38º C. This is essential to activate the yeast. Add warm milk/water mixture to the bowl with the flour mixture. Beat with a dough hook on low speed for 2 – 3 minutes until combined; scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium, continue kneading until the dough comes together, about 3 more minutes Add the softened butter, with the mixer running, one tablespoon at a time, letting each piece incorporate before adding the next. The dough will be sticky after adding in the butter. Be sure to scrape the bowl as needed to make sure the dough is mixing correctly. After adding all the butter, keep mixing the dough for 10 minutes, or until the dough is smooth, velvety, screechy, and the dough passes the windowpane test. This can take anywhere from 10 minutes to 15 minutes, so be patient. Note: Make sure to knead the dough long enough, so your rolls are light and fluffy and not dense or heavy. Heavy rolls can be the result of not kneading the dough long enough.
Step 2 – First Rise
Roll the dough into a ball and place it in a lightly greased bowl. Cover and let it set in a warm place for 1 ½ – 2 hours, or until double in size. Note: Alternately, you can rise the dough in the refrigerator overnight. If you do this, the second rise will take longer, about 1 – 2 hours, because the dough will be cold.
Step 3 – Form the Rolls
Line a 9×13-inch baking dish with parchment paper, then grease the bottom with butter. Set aside. In a small bowl, stir together the strawberries and jam. Turn out the risen dough on a lightly floured surface. Press the dough with your hands to shape it into a square and release a little bit of air. Roll the dough into a 20 x 14-inch (50 x 35 cm) rectangle. Make sure the dough is smooth and evenly thick, even at the corners. Spread the mixture over the dough, leaving a 1/2-inch border on one long side. Roll dough to form a log. Cut the log into 8 rolls and place the rolls in the prepared baking pan. Cover the rolls and allow them to rise in a warm environment once again until they are puffy—about 45 – 60 minutes.
Step 4 – Bake
While the rolls are rising, preheat the oven to 350º F (180º C). Uncover the rolls and bake for 25 – 30 minutes, until the rolls are lightly golden brown, and the center of the rolls are cooked through. Remove the pan from the oven and allow it to cool on a wire rack for about 10 -15 minutes as you make the frosting. Pro-Tip: About halfway through the bake time, cover the rolls loosely with aluminum foil if you don’t want the tops to brown too much.
Step 5 – Make the Frosting
Combine butter and cream cheese in a large bowl using an electric mixer. Add vanilla extract, salt, and heavy cream; continue mixing until well combined. Then, add powdered sugar. Beat until combined. Add your preferred strawberry flavoring; mix until evenly distributed. Spread the frosting over the warm rolls.
Recipe Tips
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap the dairy ingredients for non-dairy alternatives. Instead of butter and cream cheese, use vegan butter and vegan cream cheese. Instead of milk, use non-dairy milk like soy or oat milk. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. Check out my favorite dairy-free substitutes here. Gluten-Free: I haven’t tested this recipe with a gluten-free flour mix, but you can give it a try. My favorite GF blend for bread is Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix. Keep in mind that gluten-free doughs may require a shorter rise time than doughs made with regular flour. Also, gluten-free breads may bake at a slightly lower temperature and for a shorter amount of time than traditional breads. Start by baking the rolls at the temperature specified in the recipe, but be prepared to adjust the baking time if necessary.
Variations & Additions
Feeling adventurous? Here are a few fun variations you can try:
Add a sprinkle of lemon zest to the strawberry filling for a bright, citrusy twist. Drizzle melted chocolate over the rolls instead of frosting for a decadent treat. Feel free to get creative with your fillings and toppings! Try using different fruits like raspberries or blueberries, or swap the cream cheese frosting for a simple vanilla glaze or whipped cream.
Serving Suggestions
These Easy Strawberry Rolls are perfect for breakfast, brunch, or dessert! Serve them warm with a cup of coffee or tea for the ultimate indulgence.
Storing and Freezing Instructions
Store leftover rolls in an airtight container in the refrigerator for up to 5 days. Freeze:
To freeze unbaked rolls: Make them through the rolling and cutting steps and place them in the pan. Unbaked rolls can typically be frozen for up to 1 month. Before freezing, it’s important to properly wrap them to prevent freezer burn and maintain their freshness. Individually wrap each unbaked roll tightly in plastic wrap, then place them in an airtight container or freezer bag. When you’re ready to bake, simply thaw the rolls in the refrigerator overnight, then let them rise until puffy, about 2 hours, before baking according to the recipe instructions. Please keep in mind that yeast may lose some of its potency over time, especially if frozen for extended periods. To ensure the best results, using the frozen unbaked rolls within 2 weeks of freezing is a good idea. To freeze baked rolls: I recommend freezing the baked rolls without frosting. Baked rolls can be frozen for up to 2 months. You can either freeze the entire pan or individual cinnamon rolls. Make sure they are well covered to avoid freezer burn. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350º F for 10-15 minutes or in the microwave for 20-30 seconds intervals until warmed through.
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Recipe Card 📖
