Ingredients
- For the dough:
- 3 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 tsp salt
- For the filling:
- 1 1/2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract or 1/2 tsp lemon zest
Instructions
- Warm the milk and mix with yeast and a pinch of sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, combine yeast mixture, melted butter, sugar, egg, and salt. Gradually mix in flour and knead until dough is smooth and elastic.
- Cover and let rise in a warm place for 1 hour or until doubled in size.
- In a separate bowl, combine chopped strawberries, sugar, cornstarch, and lemon juice. Let sit to release juices.
- Roll risen dough into a rectangle on a floured surface. Spread strawberry filling evenly, leaving a small border.
- Roll up tightly from the long side and slice into 9–12 rolls.
- Place rolls in a greased baking dish. Cover and let rise for another 30 minutes.
- Bake at 350°F (175°C) for 20–25 minutes, or until golden brown.
- Whisk glaze ingredients and drizzle over warm rolls before serving.
Notes
- Use frozen strawberries if needed—just thaw and drain well.
- Add cream cheese, nuts, or white chocolate for variation.
- Can be prepped the night before and baked in the morning.
- Leave a small edge and roll tightly to minimize filling leaks.
- Lemon glaze or strawberry puree glaze adds brightness.
Nutrition
- Serving Size: 1 roll
- Calories: 260
- Sugar: 18g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg