Strawberries and Cream Sweet Rolls are the perfect blend of comforting homemade pastry and fresh, fruity flavor. Think of them as a bright, summery twist on classic cinnamon rolls—featuring a soft, buttery dough swirled with a jammy strawberry filling and finished with a silky cream cheese glaze. These rolls offer the nostalgic feel of a morning bakery visit, but with the satisfaction of knowing you made them from scratch. Each bite is packed with tender dough, vibrant berries, and the tangy-sweet touch of cream cheese icing that melts into the warm rolls.
These sweet rolls are ideal for weekend brunches, holiday mornings, or as a show-stopping dessert for gatherings. What makes this recipe extra special is the homemade strawberry filling—it’s fresh, slightly tart, and thickened just enough to stay nestled within each spiral. The dough is soft and pillowy, and though it takes some time to rise and roll, the process is straightforward and rewarding. Once baked and topped with glaze, these sweet rolls are irresistible warm from the oven or even at room temperature. If you’re looking for a treat that feels both indulgent and homemade with love, Strawberries and Cream Sweet Rolls are it.
Why You’ll Love This Recipe
• Fresh strawberries provide a naturally sweet, fruity center
• Cream cheese glaze adds a luscious, tangy finish
• Soft, homemade dough with a tender crumb
• Perfect for brunch, special occasions, or make-ahead treats
Ingredients
For the Dough
3½ cups all-purpose flour (plus more for kneading)
1 packet (2¼ teaspoons) active dry yeast
1 cup warm milk (110°F/43°C)
¼ cup granulated sugar
1 large egg
¼ cup unsalted butter, melted
½ teaspoon salt
For the Strawberry Filling
1½ cups fresh strawberries, chopped
¼ cup granulated sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
For the Cream Cheese Glaze
4 oz (113g) cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (as needed for consistency)
Instructions
Prepare the Dough
In a large mixing bowl, combine warm milk and yeast. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
Add sugar, egg, melted butter, and salt to the yeast mixture. Stir to combine.
Gradually add in the flour, about 1 cup at a time, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth and elastic.
Place the kneaded dough into a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
Make the Strawberry Filling
While the dough is rising, place the chopped strawberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat.
Cook for 5–7 minutes, stirring frequently, until the mixture thickens and becomes glossy.
Remove from heat and allow the filling to cool completely before spreading on the dough.
Roll and Assemble
Once the dough has risen, punch it down and transfer it to a floured surface.
Roll it out into a large rectangle, approximately 10×16 inches, with the long side facing you.
Spread the cooled strawberry filling evenly across the surface, leaving a ½-inch border around the edges.
Starting from the long edge, roll the dough tightly into a log, seam-side down.
Use a sharp knife or unflavored dental floss to slice the log into 9 to 12 equal rolls.
Place the rolls in a greased 9×13-inch baking dish or similar sized pan, spacing them slightly apart.
Cover loosely and let them rise for another 30 minutes until slightly puffed.
Bake the Rolls
Preheat your oven to 350°F (175°C).
Bake the rolls for 22–25 minutes, or until golden brown on top and cooked through in the center.
Remove from the oven and allow them to cool slightly while you prepare the glaze.
Make the Cream Cheese Glaze
In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar and vanilla extract, mixing until well incorporated.
Add milk one tablespoon at a time, beating after each addition, until the glaze reaches your desired consistency—thick but spreadable.
Glaze and Serve
Once the rolls have cooled slightly (but are still warm), spread the cream cheese glaze generously over the tops.
Serve warm for the best texture and flavor, but leftovers are still delicious at room temperature.
Tips for Success
• Don’t rush the rise: Allow the dough to rise fully each time to ensure fluffy, tender rolls.
• Cool the filling before spreading: A hot filling can melt the dough and make rolling difficult.
• Use floss to cut the rolls: This helps keep the spirals intact and prevents squishing.
• Watch the baking time: Depending on your oven, rolls may brown quickly—tent with foil if needed.
• Add a touch of extra flavor: A sprinkle of cinnamon in the filling or a lemon zest in the glaze can add dimension.
Storage Options
• Room Temperature: Store leftover rolls in an airtight container for up to 2 days.
• Refrigerator: Store in the fridge for up to 4 days. Reheat individual rolls in the microwave for 10–15 seconds before serving.
• Freezer: Freeze unglazed rolls tightly wrapped for up to 2 months. Thaw overnight in the fridge and warm before glazing.
• Make-Ahead Tip: Prepare and assemble the rolls the night before, then refrigerate before the second rise. In the morning, let them come to room temperature and rise for 30 minutes before baking.
Strawberries and Cream Sweet Rolls offer the best of both worlds: the satisfaction of a homemade baked good and the fresh, juicy burst of strawberries in every bite. With their soft dough, fruity filling, and creamy glaze, they’re a perfect treat to enjoy for breakfast, brunch, or dessert.
