The Best Strawberry Rolls Recipe
Luscious, so soft, fluffy, and bursting with strawberry flavor—these strawberry rolls are terrific. One of the easy strawberry desserts, you can make the dough ahead—perfect for dessert or a weekend morning!
Servings: 12 Rolls
Calories: 225kcal
Ingredients
- 1 cup Milk, lukewarm
- 1/4 cup Sugar
- 1/4 cup Vegetable oil
- 1.5 tsp Dried active yeast
- 2 1/3 cup All-purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/4 cup All-purpose flour
Filling
- 1/2 cup Strawberry jam I used a mix of store-bought and homemade jam
- Zest of 1 orange
Glaze
- 2 tbsp Cream cheese
- 2-3 tbsp Milk
- 1/4 cup Icing sugar
Instructions
- In a small bowl combine milk, sugar, oil, and yeast.
- Set aside for 5-10 minutes until the mixture is bubbly.
- Whisk in the 2 and 1/3 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
- Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt.
- The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days.For easier handling, I like to refrigerate the dough overnight.
- Preheat your oven to 200 C. Butter your baking pan. I used a 9" pie dish and a small baking tray.
- Sprinkle flour on your work surface and roll out the dough into a large rectangle, approximately 12"x 17".
- Spread the strawberry jam over the dough.
- Top with freshly grated orange zest.
- Starting with the long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
- Cut into 12 slices, place cut side down in your greased baking dish. Cover and place in a draft-free place.
- Let the rolls rise for another 15-20 minutes, until puffy.
- Bake for 20-22 minutes until they are golden brown on top.
- Let the rolls cool in the pan for 5 minutes, then pour the cream cheese glaze over the rolls. Sprinkle some chopped strawberries and orange zest.
- Serve warm or at room temperature. Enjoy!
Glaze
- Whisk together the cream cheese, milk, and icing sugar in a small bowl, until thick and smooth.
Video
Notes
- Be patient and give the strawberry roll dough time to proof and rise.
- After step 4, the dough is ready to be used, but I recommend chilling it for about 30 minutes or even up to 2 days.
- It allows you to make the dough ahead.
- It’ll continue to rise and the slow, long fermentation lends the rolls a lovely flavor.
- And most importantly, it’ll make the dough joyously easy to roll and shape!
- Rolling is slightly messy as the strawberry filling in the cinnamon rolls tends to ooze and the dough is JUST so soft. But clean-up is easy, so don’t let that stop you.
- Grease your baking dish well, so the dough doesn’t stick to it.
- Leave space in between the strawberry buns when placing them on the baking dish, so there’s room to expand.
Nutrition
Serving: 1Roll | Calories: 225kcal | Carbohydrates: 39g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 115mg | Potassium: 87mg | Fiber: 1g | Sugar: 15g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg