Fresh Strawberry Rolls

Fresh strawberry rolls are a soft, fluffy, and fruity twist on classic cinnamon rolls. Filled with juicy strawberries and a touch of sugar, then topped with a creamy glaze, they’re the perfect way to celebrate strawberry season. Whether I serve them for breakfast, brunch, or dessert, these rolls always bring a burst of sweetness and joy.

Why You’ll Love This Recipe

I love how these rolls highlight the natural flavor of fresh strawberries without being overly sweet. The dough is soft and buttery, the filling is juicy and vibrant, and the glaze adds just the right finishing touch. They feel indulgent yet fresh, and they’re ideal for making ahead or enjoying straight from the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the dough:
all-purpose flour
active dry yeast
milk
sugar
unsalted butter
egg
salt

for the filling:
fresh strawberries (chopped)
granulated sugar
cornstarch
lemon juice

for the glaze:
powdered sugar
milk or cream
vanilla extract (or a bit of lemon zest for brightness)

Directions

1. I warm the milk and mix it with yeast and a pinch of sugar, letting it sit for 5–10 minutes until foamy.

2. In a large bowl, I combine the yeast mixture with melted butter, sugar, egg, and salt. I gradually add the flour and knead until a soft dough forms.

3. I let the dough rise in a warm place for about 1 hour or until doubled in size.

4. While it rises, I prepare the filling by tossing chopped strawberries with sugar, lemon juice, and cornstarch. I let them sit for a bit to release their juices.

5. Once the dough has risen, I roll it out into a rectangle and spread the strawberry filling evenly over the surface.

6. I roll it up tightly from the long side, then slice into rolls and arrange them in a greased baking dish.

7. I let the rolls rise again for about 30 minutes, then bake at 350°F (175°C) for 20–25 minutes or until golden.

8. I whisk together the glaze ingredients and drizzle it over the warm rolls before serving.

Servings and timing

This recipe makes about 9–12 rolls, depending on how thick I slice them. It takes roughly 2 hours total, including rising time: about 20 minutes of prep, 1.5 hours to rise, and 20–25 minutes to bake.

Variations

I sometimes add a layer of cream cheese inside before rolling, for a cheesecake-strawberry vibe. For extra texture, I sprinkle in some chopped nuts or mini white chocolate chips. I’ve also used a strawberry jam glaze on top instead of vanilla for a more intense berry flavor.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I warm them in the microwave for 15–20 seconds or pop them in a low oven until soft and warm. They also freeze well—just thaw and glaze before serving.

FAQs

Can I use frozen strawberries?

Yes, I can. I thaw and drain them well first to avoid excess liquid in the filling.

Do I have to let the dough rise twice?

It helps with texture and fluffiness, but in a pinch, I’ve done just one longer rise and it still turns out delicious.

Can I make these overnight?

Absolutely. I prep the rolls, cover them, and refrigerate overnight before the second rise. In the morning, I let them come to room temperature and rise, then bake.

How do I keep the filling from leaking out?

I leave a small border when spreading the filling and roll the dough tightly. Some filling may still escape, but I just spoon it back over the rolls after baking.

What’s the best glaze for strawberry rolls?

I like a simple vanilla glaze, but I also love using lemon juice for brightness or adding a bit of strawberry puree for a berry-forward finish.

Conclusion

Fresh strawberry rolls are one of my favorite ways to enjoy sweet, seasonal fruit in a soft, pillowy pastry. With their juicy filling and light glaze, they feel special without being fussy. Whether I’m baking for brunch or just want something cozy and homemade, these rolls always make the moment sweeter.

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