There is nothing quite like waking up to the smell of Fresh Strawberry Rolls baking in the oven. The sweet scent of warm strawberries mixed with yeast dough fills the kitchen, promising a breakfast that beats anything from a box. These rolls are soft, fluffy, and bursting with real fruit flavor that store-bought pastries just can’t match.
I started making these when my garden produced more strawberries than we could eat fresh. Instead of the usual jam on toast, I decided to put the jam inside the bread. The result is a sticky, sweet, and tangy treat that feels special enough for a holiday brunch but is easy enough for a slow weekend morning. The lemon icing cuts through the sweetness perfectly, making every bite balanced and delicious.
Why You Need This Strawberry Rolls Recipe
Most cinnamon rolls rely heavily on brown sugar and cinnamon for flavor, but these rolls let the fruit shine. The homemade strawberry filling cooks down into a concentrated jam that swirls through the dough, keeping the inside moist and tender. Because you make the filling yourself, you control the sweetness and can ensure it has that bright, fresh strawberry taste.
This Healthy Strawberry Cinnamon Rolls alternative uses less processed sugar in the filling, relying on the natural fructose of the berries. The dough itself is enriched with butter and eggs, giving it a brioche-like texture that pulls apart in satisfying strands. It’s a forgiving dough, too, making it a great project if you’re new to baking with yeast.
Ingredients for the Dough and Filling
For the dough, you’ll need standard pantry staples. Bread flour works best for chewiness, but all-purpose flour yields a softer, fluffier roll. You will need instant yeast for a quicker rise, though active dry works if you proof it first. Warm milk, melted butter, sugar, and an egg bring richness to the dough.
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1 cup warm milk (110°F)
- 1/3 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp salt
The filling is where the magic happens. You’ll need about two cups of fresh strawberries, diced small. Cooking them down with a little sugar and cornstarch creates a thick jam that won’t leak out during baking. A squeeze of lemon juice brightens the color and flavor, ensuring your Strawberry Cinnamon Rolls Homemade taste vibrant rather than flat.
Making the Strawberry Filling
Start by washing and hulling your strawberries. Chop them into small pieces—chunks that are too big will make rolling the dough difficult later. Place them in a saucepan over medium heat with sugar and a splash of lemon juice. As they cook, the berries will release their juices and break down.
Once the mixture is bubbly, stir in a slurry of cornstarch and water. This step is crucial because raw strawberries release too much water when baked, which can make your dough soggy. Simmer the mixture for another minute until it thickens into a paste-like consistency. Remove it from the heat and let it cool completely. Putting hot jam on yeast dough will kill the yeast and melt the butter, ruining the structure.
Preparing the Dough
While the filling cools, mix your dry ingredients in a large bowl or stand mixer. Add the warm milk, melted butter, and egg. Mix until a shaggy dough forms, then knead for about 5-7 minutes until the dough is smooth and elastic. It should be tacky but not stick aggressively to your fingers.
Place the dough in a greased bowl, cover it with a warm, damp cloth, and let it rise until doubled in size. This usually takes about an hour, depending on the temperature of your kitchen. A good rise ensures your Strawberry Cinnamon Roll Ideas turn out light and airy rather than dense and heavy.
Assembly and Baking
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches. Spread the cooled strawberry filling evenly over the surface, leaving a small margin at the top edge to help seal the roll.
Roll the dough tightly starting from the long edge closest to you. Pinch the seam to seal, then use a sharp serrated knife or unflavored dental floss to cut the log into 12 even rolls. Dental floss gives the cleanest cut without squishing the delicate rolls. Place them in a greased 9×13 inch baking pan, cover, and let them rise again for 30 minutes while you preheat the oven to 375°F.
The Perfect Lemon Icing
While the rolls bake for 20-25 minutes, whisk together powdered sugar, a tablespoon of melted butter, fresh lemon juice, and a splash of milk. The icing should be thick but pourable. The lemon zest adds an aromatic quality that pairs beautifully with the strawberries.
Wait until the rolls have cooled for about 10 minutes before drizzling the icing over them. If you glaze them piping hot, the icing will melt completely and disappear into the dough. You want it to sit on top in a beautiful, white glaze that drips down the sides.
Tips for Success
Ensure your milk is warm but not hot around 110°F is ideal. If it’s too hot, it will kill the yeast; too cold, and the rise will take forever. Also, don’t rush the cooling process for the strawberry jam. If you’re pressed for time, pop the jam in the fridge or freezer to speed things up, stirring occasionally.
If your dough keeps shrinking back while rolling, let it rest for 10 minutes to relax the gluten. This makes it much easier to stretch into the correct shape without fighting it. For Strawberry Cinnamon Rolls Homemade Easy cleanup, line your baking pan with parchment paper.
FAQ
Can I use frozen strawberries?
Yes, frozen strawberries work well for the filling. You may need to cook them a bit longer to evaporate the extra liquid they release. Ensure the filling is thick before using it.
Can I make these Strawberry Rolls ahead of time?
Absolutely. You can assemble the rolls, place them in the pan, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and rise for about 45 minutes before baking.
Why did my filling leak out?
Filling leaks usually happen if the jam wasn’t cooked down enough or if the rolls weren’t rolled tightly. Make sure your filling is thick and paste-like, not runny, before spreading it on the dough.
How do I store leftovers?
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Warm them in the microwave for 15-20 seconds to make them soft again.
Can I add cinnamon to these rolls?
Yes, you can sprinkle a teaspoon of cinnamon over the strawberry filling before rolling up the dough. This creates a more traditional flavor profile that complements the fruit nicely.
What if I don’t have a stand mixer?
You can easily knead the dough by hand. Stir the ingredients together with a wooden spoon until difficult, then turn out onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic.
Fresh Strawberry Rolls
Ingredients
Equipment
Method
- Make the Filling: Combine strawberries, 2 tablespoons sugar, and lemon juice in a saucepan over medium heat. Cook until bubbly.
- Thicken Filling: Mix cornstarch with 1 tablespoon water. Stir into boiling strawberries. Cook 1 minute until thick. Remove from heat and cool completely.
- Make Dough: In a bowl, mix warm milk, melted butter, sugar, and yeast. Let sit 5 minutes. Add egg, flour, and salt. Knead until smooth (5-7 mins).
- First Rise: Place dough in greased bowl, cover, and let rise in warm place until doubled (about 1 hour).
- Assemble: Roll dough into 12×18 inch rectangle. Spread cooled strawberry filling over dough. Roll up tightly from long edge.
- Second Rise: Cut log into 12 rolls. Place in greased 9×13 pan. Cover and let rise 30 minutes. Preheat oven to 375°F.
- Bake: Bake for 20-25 minutes until golden brown.
- Glaze: Mix powdered sugar, lemon juice, and milk. Drizzle over warm rolls.
Notes
- Ensure filling is completely cool before spreading on dough.
- Use unflavored dental floss to cut rolls without squishing them.
- Store leftovers in airtight container.
