Strawberry Rolls: The Fun (and Delicious) Guide
Okay, so picture this: soft, fluffy rolls stuffed with sweet strawberry goodness and topped with dreamy frosting. Basically, it’s like cinnamon rolls’ fruity cousin who shows up to brunch way overdressed but steals the spotlight anyway. That’s a strawberry roll.
They’re perfect for breakfast, brunch, a fancy-ish dessert, or honestly just as a reward for surviving your Monday. Let me walk you through how to make these little clouds of happiness without turning it into a baking textbook.
Ingredients You’ll Actually Care About
The Dough (aka the foundation of everything good)
- Flour: All-purpose = softer, cake-like rolls. Bread flour = chewier, more structure. Blend them if you can’t decide.
- Yeast: Instant yeast goes straight in. Active yeast needs a warm milk + sugar bath until foamy (5–10 min).
- Butter: Use unsalted. If salted is all you have, cut the salt in half. Room temp is best.
The Filling (the star of the show)
- Strawberries: Fresh is best, frozen works too—just thaw and dry.
- Jam/Preserves: Stick with jam/preserves, not jelly (it leaks everywhere).
- Cornstarch: Keeps the filling thick. Substitute: tapioca, arrowroot, or flour.
The Frosting (the crown jewel 👑)
- Powdered Sugar: Standard base for glaze.
- Cream Cheese: Use full-fat block style.
- Extra Flavor: Add jam, freeze-dried strawberry powder, or citrus zest.
- RUMFORD CORN STARCH – Use as a thickener in sauces, gravies, soups and stews
- RESEALABLE – Our resealable canister keeps it fresh
- NON-GMO – Made from non-GMO project verified corn
$4.39
How to Actually Make Them
- Make the Dough
Mix dry stuff (flour, yeast, sugar, salt). Separately whisk warm milk, butter, egg, vanilla. Combine until shaggy, then knead smooth. Cover and let rise until doubled (about an hour). - Filling
Toss strawberries with cornstarch and jam, OR cook down with sugar + lemon, then thicken with slurry. Cool completely before using. - Roll, Fill, Slice
- Roll out into rectangle.
- Spread cooled filling.
- Roll it up tightly, seal seam.
- Cut into pieces (floss trick works best!).
- Rise Again
- Same day: Let rolls puff for 45–60 min.
- Overnight: Cover and chill, then bring to room temp before baking.
- Bake
At 350°F for 25–30 min, until golden and fluffy. - Frosting Time
Spread cream cheese frosting, strawberry glaze, or lemon drizzle over slightly warm rolls.
Tips & Hacks
- Milk should be warm like bath water, not boiling (yeast will die).
- Slightly sticky dough is good—it’ll make fluffier rolls.
- Cooled filling = clean spirals and no melty mess.
- Cut with unflavored dental floss for bakery-level spirals.
Fun Variations
- Swap strawberries with blueberries, raspberries, or cherries.
- Add lemon or orange zest to brighten flavor.
- Vegan version: plant milk + vegan butter + dairy-free frosting.
Storing & Reheating
- Room temp: 2 days, covered.
- Fridge: Up to a week if cream cheese frosting.
- Freeze: Before or after baking, up to 1–2 months.
- Reheat: Microwave 15 seconds = soft, warm perfection.
