Save Last spring, my kitchen smelled like strawberry fields and butter for three straight days. I had bought way too many berries at the farmers market and refused to let a single one go to waste. These rolls were born from that happy surplus and have since become my most requested breakfast item. Something about swirled homemade jam and pillowy dough makes everything feel right.
My youngest sister stayed over during those experimental baking days. She walked in mid morning, sleep rumpled and suspicious, until the scent of caramelizing strawberries hit her. These rolls convinced her that waking up early for fresh baked breakfast might actually be worth it.
Ingredients
- 260 ml warm milk: The yeast needs warmth to activate properly, but hot milk will kill it so aim for body temperature
- 10 g instant dry yeast: Instant yeast saves you the proofing step and works beautifully in enriched doughs like this brioche style
- 540 g all-purpose flour: Bread flour would work too but AP gives these rolls that tender cake like texture we want
- 65 g granulated sugar: This feeds the yeast and adds just enough sweetness without making the dough cloying
- 1 tsp salt: Do not skip this as it balances all the sweetness and brings out the buttery notes
- 1 large egg: Room temperature eggs incorporate better into dough and help create that rich tender structure
- 80 g unsalted butter: Keep this very soft so it incorporates evenly without leaving greasy pockets in your dough
- 250 g fresh strawberries: Frozen berries work perfectly fine here and might actually give you a more intense strawberry flavor
- 50 g granulated sugar for filling: This amount lets the strawberry flavor shine rather than masking it in excessive sweetness
- Juice of half a lemon: Acid is the secret weapon that brightens the berry flavor and helps the filling set properly
- 100 g cream cheese: Make sure this is properly softened or you will end up with lumpy glaze
- 40 g unsalted butter: Room temperature butter blends smoothly into the cream cheese base
- 60 g powdered sugar: Powdered sugar dissolves instantly and creates that silky smooth texture we want in a glaze
- 1 tsp vanilla extract: Pure vanilla makes such a difference here so use the good stuff if you can
- 2 tbsp strawberry puree: Using cold puree prevents the glaze from melting too quickly on warm rolls
Instructions
- Cook down the strawberry filling:
- Combine strawberries, lemon juice, and sugar in a saucepan over medium heat. Stir occasionally as the berries break down and the mixture thickens to a jam like consistency which should take about 10 minutes. Blend until smooth and chill completely because warm filling will melt the butter in your dough.
- Mix and knead the dough:
- Combine flour, sugar, salt, and yeast in your stand mixer bowl. Add warm milk, soft butter, and egg then knead on medium speed for 5 to 7 minutes until the dough becomes smooth and elastic. The dough should feel tacky but not stick to your fingers.
- Let the dough rise:
- Cover the bowl and place it somewhere warm for about 2 hours. The dough should double in size and when you press it gently with your finger the indentation should stay.
- Roll and fill the dough:
- On a floured surface, roll the dough into a 40 x 30 cm rectangle. Spread the cooled strawberry filling evenly leaving a border on one long edge, then roll tightly from the opposite edge.
- Cut into rolls:
- Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces. Floss actually gives cleaner cuts than a knife so do not knock it until you try it.
- Second rise:
- Arrange rolls in a greased baking dish with space between them. Cover and let rise for 30 to 60 minutes until puffy and noticeably expanded.
- Bake until golden:
- Bake at 180°C for 20 to 25 minutes until the tops are golden and the rolls feel set when you gently press the center. Let them cool slightly in the dish before glazing.
- Make the glaze:
- Beat cream cheese, butter, powdered sugar, vanilla, and that reserved cold strawberry puree until completely smooth. The glaze should be thick but spreadable.
- Finish and serve:
- Spread the glaze generously over the slightly warm rolls. Serve them while still a bit warm for that perfect gooey texture.
Save These have become my go to for birthdays and housewarmings. There is something so personal about handing someone a warm homemade roll, still slightly sticky from the glaze, that feels like giving them a hug.
Making Ahead
You can shape these rolls the night before and refrigerate them right in the baking dish. Let them come to room temperature while the oven preheats, then bake as directed. The second rise might take a bit longer since they are cold.
Storage Tips
These really are best the first day but that rarely matters because they disappear quickly. Unglazed rolls keep well in the fridge for up to five days. Just warm them slightly before glazing and serving.
Freezing Instructions
Freeze unbaked rolls on a baking sheet until firm, then transfer to a freezer bag. Let them thaw overnight in the fridge and complete the second rise before baking. You can also freeze baked unglazed rolls for up to a month.
- Wrap frozen rolls tightly to prevent freezer burn
- Thaw frozen baked rolls at room temperature before glazing
- Add a few extra minutes to baking time if baking from frozen
Save Hope these bring as much joy to your kitchen as they have to mine. Happy baking.
Recipe Questions & Answers
- → Can I make these strawberry cinnamon rolls ahead of time?
Absolutely! You can shape the rolls and refrigerate them overnight, then bake fresh in the morning. The cold fermentation actually develops flavor. Alternatively, freeze unbaked rolls for up to 2 weeks and thaw before baking.
- → How do I know when the dough has risen enough?
The dough is ready when it has doubled in size and a gentle press with your finger leaves an indentation that slowly springs back. This typically takes about 2 hours in a warm, draft-free spot.
- → Can I use frozen strawberries for the filling?
Yes, frozen strawberries work perfectly fine for the filling. Simply cook them down as directed—the consistency and flavor will be virtually identical to using fresh berries.
- → Why is my strawberry filling too runny?
The filling needs to be cooked until it reaches a jam-like consistency, about 10 minutes of simmering. It must also be completely chilled before spreading on the dough to prevent it from making the dough soggy.
- → How should I store the finished rolls?
Store glazed rolls at room temperature for up to 2 days in an airtight container. For longer storage, keep unglazed rolls refrigerated for up to 5 days and add glaze before serving.
- → Can I add more cinnamon to the filling?
Certainly! While the strawberry is the star, sprinkling 1-2 teaspoons of ground cinnamon over the strawberry filling before rolling adds a lovely warmth that complements the fruit beautifully.