Another classic strawberry dessert recipe, these Strawberry Sweet Rolls are a delicious use for fresh strawberries – perfect for brunch or a summer dessert!
Strawberry Sweet Rolls Recipe
Okay, so I may just have a bit of a cinnamon bun problem. This is the fifth or sixth version that I’ve shared here on Sugar, Spice & Glitter – and I don’t plan to stop anytime soon! It’s the perfect all-occasion treat, transitioning from a brunch pastry to an afternoon treat – or a fun, casual dessert.
This strawberry sweet roll recipe is a bit different than my other varities in that in completely skips the cinnamon in favor of a fresh strawberry filling, and it’s topped with a bright lemon cream cheese drizzle resulting in a fruity and fresh take on the classic cinnamon bun.
I’ve experimented with this recipe in a couple of different ways, including using a fresh strawberry puree, but I found the best results came from using a combination of strawberry jam and fresh strawberries. The strawberry jam caramelizes beautifully while the fresh strawberries bring an unexpected pop of flavor and texture.
On my other cinnamon bun recipes, I have had questions about rising or prepping these rolls in advance. Either (or both) rises can be done in the fridge – but if you want to make these the day before, bring them all the way to the point where they are rolled, cut and placed in a baking dish. This is where they would do their second rise, and it’s the best time to cover and pop in the fridge. By the next morning, they will have risen (doubled in size) and will be ready for baking – giving you fresh strawberry rolls first thing in the morning. Yum!
Check out just how quick & easy these Strawberry Sweet Rolls are to make – and then scroll down to grab our free printable recipe:
Ingredients for Strawberry Sweet Rolls
- 3/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup buttermilk, at room temperature
- 1 egg
- 1/3 cup vegetable oil
- 4 1/2-5 cups all purpose flour
For the strawberry filling:
- 1 cup strawberry jam
- 2 cups sliced strawberries
For the cream cheese drizzle:
- 4 oz. cream cheese, at room temperature (half a brick)
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice, optional
- 1 teaspoon lemon zest, optional
- 2 1/2 cups powdered sugar, to taste
Tip: you can do either dough rise in the fridge, as needed.
Kitchen Tools You May Find Helpful
- Stand mixer (I usually say a hand mixer is great, but a stand mixer comes in handy for kneading)
- Large mixing bowl
- Measuring cups and spoons
- 2 9″x12″ casserole dishes
- Rolling pin
- Pastry scraper
- Offset spatula
How to Make Strawberry Sweet Rolls
Place the water, yeast and 1 tablespoon of the granulated sugar in a large bowl. Stir and proof for 5 minutes.
Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, whisk together the buttermilk, oil and egg.
Pour egg mixture into the water and yeast mixture. Stir another 20 seconds and then add 2 cups of flour and stir until incorporated. Add remaining flour in 1/4 cup increments until the dough forms a cohesive ball that doesn’t stick to the bowl.
Knead the dough for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bow. (Note: I’ve always greased the bowl but a friend recently showed me how it’s easier to grease the dough and it works just the same!)
Cover the dough with plastic wrap and a dish towel and let rise 1-2 hours, until dough has doubled in size.
Remove the towel and plastic wrap to punch down dough.
Sprinkle flour over a large clean surface and roll the dough out to approximately a 20″x30″ rectangle, adding more flour as needed.
Trim off uneven edges and set aside for “scrap buns.”
Spread the strawberry jam over the dough, leaving about 1″ at the long ends of the rectangle clean and free of any jam.
Sprinkle the chopped strawberries overtop of the jam.
Tightly roll the dough up into a log towards the center, then repeat from the other side so you have two rolls meeting in the middle. Press to firmly seal the filling inside.
Score the strawberry roll log every 2 inches and then slice your rolls using those marks using a sharp knife of pastry cutter and place into parchment paper lined, greased pans.
Cover pans with plastic wrap and dish towels and let rolls rise another 1-2 hours, until they are almost doubled.
Bake in a preheated 350 degree for 17 minutes, or until tops start to brown.
While the rolls are baking, prepare the cream cheese frosting by whipping the cream cheese and butter together, and then adding the vanilla extract.
Add in the powdered sugar 1/2 cup at a time until you achieve your desired taste and consistency.
Let the strawberry buns cool slightly before frosting. Serve warm.
Grab your free printable for our Strawberry Sweet Rolls Recipe:
These fresh strawberry sweet rolls are the ultimate Valentine’s day brunch – or make them anytime for your beloved(s)!