Berry Sweet Rolls How to Bake Bliss
There are some recipes that just feel like a warm hug, aren’t there? This one for strawberry rolls is absolutely one of those for me. I remember my grandma making these for Sunday mornings when I was little, the whole house filling with the sweet, comforting scent of warm strawberries and buttery dough. It wasn’t just about the taste, though that was incredible; it was the feeling of togetherness, of tradition. Even now, when I make these strawberry rolls, it transports me right back to those cozy mornings. They’re not quite cinnamon rolls, but they have that same irresistible pull, a perfect swirl of sweet fruit nestled in a soft, slightly rich dough. If you’ve ever loved a good sticky bun, you’re going to fall head over heels for these. They’re truly my go-to when I need a little bit of sunshine, no matter what the weather’s doing outside.
What is strawberry roll?
So, what exactly are strawberry rolls? Think of them as a delightful cousin to the classic cinnamon roll, but with a vibrant, fruity heart. Instead of cinnamon and sugar, we’re swirling in a luscious strawberry filling, often brightened with a touch of lemon zest. The dough itself is a bit richer than a typical yeasted bread dough, giving it a wonderfully soft and slightly tender crumb that’s just divine. They’re usually baked in a single pan, allowing them to rise up and hug each other, creating those irresistible, slightly squished edges that get extra caramelized goodness. It’s essentially a sweet bread dough, lovingly rolled out, generously filled, and baked to golden perfection. It’s simple, it’s sweet, and it’s a whole lot of happy in every bite.
Why you’ll love this recipe?
If I had to pick one reason to bake these strawberry rolls, it would be the sheer joy they bring. But sinceflavor is just out of this world. You get that burst of sweet, slightly tart strawberries, perfectly balanced by the tender, slightly sweet dough. It’s not overly cloying, which I really appreciate. Then there’s the simplicity. Now, I know “yeasted dough” can sometimes sound intimidating, but I promise you, this recipe is surprisingly forgiving. The steps are straightforward, and the end result is so rewarding, it feels like you’ve accomplished something truly special. Plus, they’re incredibly cost-efficient! Strawberries are often reasonably priced, especially when they’re in season, and the other ingredients are pantry staples. You get so much deliciousness for such a small investment. And let’s talk about versatility! While they’re absolutely heavenly on their own, they’re also fantastic for so many occasions. Serve them warm for breakfast on a lazy weekend, as a sweet treat with your afternoon coffee, or even as a light dessert after dinner. What I love most about this particular recipe is how consistently good it turns out. I’ve tweaked it over the years, and it never fails to impress my family and friends. It’s a guaranteed crowd-pleaser, and that’s a beautiful thing in the kitchen.
How do you make strawberry roll?
Quick Overview
Making these strawberry rolls is a two-stage process: creating the dough and letting it rise, and then assembling and baking. We’ll start by mixing up a soft, pliable dough that we’ll let puff up beautifully. Then, we’ll roll it out, spread a luscious strawberry filling, and roll it all up into those iconic swirls. A quick bake later, and you’ll be drizzling on a simple, sweet glaze. It’s a truly satisfying process, and the aroma that fills your kitchen is simply divine. Don’t worry about perfect swirls; the rustic charm is part of the magic!
Ingredients
For the Main Batter:
You’ll need about 1 cup of warm milk (around 110°F/43°C). Using whole milk will give you the richest flavor and texture, but I’ve had success with 2% too. If you’re feeling adventurous, I’ve even tested this with almond milk and it actually made it even creamier! You’ll also need 2 ¼ teaspoons of active dry yeast – that’s one standard packet. And for a little sweetness to get the yeast going, 2 tablespoons of granulated sugar. Now, for the flour – about 3 ½ to 4 cups of all-purpose flour. I always start with 3 ½ and add more only if needed, you want a dough that’s soft but not sticky. A good pinch of salt (about 1 teaspoon) is crucial for flavor, and one large egg, at room temperature, makes the dough wonderfully tender. Oh, and don’t forget ¼ cup of unsalted butter, softened, for that lovely richness.
For the Filling:
This is where the stars of the show come in! You’ll need about 2 cups of fresh or frozen strawberries. If you’re using frozen, don’t thaw them completely; just break them up a bit. We’re going to chop them up finely. For sweetness, ½ cup of granulated sugar should do the trick, but you can adjust this to your preference. To help thicken the filling slightly and give it a bit of a glossy sheen, we’ll use 2 tablespoons of cornstarch. A little pop of flavor comes from 1 tablespoon of fresh lemon juice, which really brightens everything up, and about 1 teaspoon of lemon zest if you have it – it adds such a lovely fragrant note. And of course, a whisper of vanilla extract, maybe ½ teaspoon, makes everything taste even more homemade.
For the Glaze:
The glaze is super simple and ties everything together beautifully. You’ll need about 1 cup of powdered sugar. For the liquid, I usually start with 2 tablespoons of milk or cream. Milk makes it a bit lighter, cream makes it richer. You can also use fresh lemon juice here for a tangy twist! A tiny splash of vanilla extract, maybe ¼ teaspoon, is always a good idea. If the glaze is too thick, just add a teaspoon of liquid at a time until it’s perfect. If it’s too thin, a bit more powdered sugar will fix it right up. Consistency is key – you want it pourable but not watery.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven warmed up to 375°F (190°C). While that’s happening, grab a 9×13 inch baking pan. You want to lightly grease it. I usually use butter or cooking spray. This step is super important to prevent your beautiful strawberry rolls from sticking. Make sure to get into all the corners!
Step 2: Mix Dry Ingredients
In a large mixing bowl (or the bowl of your stand mixer if you’re using one), whisk together your 3 ½ cups of all-purpose flour, the teaspoon of salt, and the 2 tablespoons of granulated sugar. Give it a good whisk to combine everything evenly. This ensures everything is nicely distributed before we add the wet ingredients.
Step 3: Mix Wet Ingredients
In a separate bowl, or the bowl of your stand mixer if you’re using that, combine the warm milk, the active dry yeast, and a tiny pinch of the sugar from your measured amount (just a teaspoon or so). Stir it gently and let it sit for about 5-10 minutes. You want to see that foamy layer form on top – that tells you your yeast is happy and active! If it doesn’t foam up, your yeast might be old, or the milk might have been too hot or too cold. It’s always best to start with active yeast!
Step 4: Combine
Once your yeast is foamy, add the room temperature egg and the softened butter to the milk mixture. Give it a quick stir. Now, pour this wet mixture into your dry ingredients. If you’re using a stand mixer, use the dough hook attachment and mix on low speed until the ingredients just start to come together. If you’re mixing by hand, use a sturdy spoon or spatula. Once it’s shaggy, start adding in more flour, a tablespoon at a time, if the dough is too sticky. You’re looking for a soft, slightly tacky dough that pulls away from the sides of the bowl. Knead on low speed for about 5-7 minutes, or by hand on a lightly floured surface for about 8-10 minutes, until the dough is smooth and elastic. You can do the windowpane test: a small piece of dough should stretch thin enough to see light through it without tearing. Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size.
Step 5: Prepare Filling
While the dough is rising, let’s make our lovely strawberry filling. In a medium bowl, combine your finely chopped strawberries, the ½ cup of granulated sugar, and the 2 tablespoons of cornstarch. Add the lemon juice and lemon zest, if using, and the vanilla extract. Stir everything together gently. It will look a little wet, that’s okay! The cornstarch will help thicken it as it bakes.
Step 6: Layer & Swirl
Once your dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a rectangle, about 12×18 inches. Spread the strawberry filling evenly over the dough, leaving about a ½ inch border along one of the long edges. Now, starting from the long edge opposite the border, tightly roll up the dough. Try to keep it snug so you get nice, tight swirls. Pinch the seam where the border is to seal it up. Cut the log into 12 equal pieces. A sharp knife or even some unflavored dental floss works wonders for clean cuts. Place the rolls, cut-side up, into your prepared baking pan. They’ll be a little snug, but that’s what you want!
Step 7: Bake
Cover the pan loosely with plastic wrap and let the rolls rest for another 15-20 minutes while your oven finishes preheating. Once the oven is ready, pop the pan in. Bake for 20-25 minutes, or until the rolls are golden brown and puffed up. You’ll see those edges start to get a little caramelized, and the centers should be cooked through. If you’re worried about the tops browning too quickly, you can loosely tent them with foil.
Step 8: Cool & Glaze
This is the hardest part: waiting! Let the rolls cool in the pan for about 10-15 minutes. While they’re cooling, whip up your glaze by whisking together the powdered sugar, milk (or cream/lemon juice), and vanilla until smooth and pourable. Once the rolls have cooled slightly, drizzle the glaze generously over the warm rolls. It will melt and ooze down the sides, creating that irresistible sticky finish.
Step 9: Slice & Serve
These are best served warm, right out of the oven or after a short cooling period. You can carefully lift them out of the pan individually, or just eat them straight from the pan – no judgment here! They are absolutely divine when they’re still a bit warm and the glaze is melty.
What to Serve It With
These strawberry rolls are so wonderfully versatile, they fit into almost any meal or craving! For a truly special breakfast, I love to serve them with a simple side of scrambled eggs or some crispy bacon. A hot cup of coffee is practically mandatory – a creamy latte or a strong black coffee complements the sweetness perfectly. For a more elegant brunch spread, imagine these nestled amongst fresh fruit salad and perhaps some mini quiches. They look so pretty on a tiered stand! For a more indulgent dessert, a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream on top is pure bliss. They’re also fantastic with a drizzle of extra strawberry sauce. And for those quiet moments, the cozy snacks I crave after a long day, they’re perfect on their own. I often just grab one (or two!) with a glass of cold milk, and it hits the spot every single time. My kids always ask for these when they’ve had a good day at school, and honestly, it’s my favorite way to wind down too.
Top Tips for Perfecting Your Strawberry Rolls
Okay, so after making these more times than I can count, I’ve picked up a few tricks. For the strawberry prep, if you’re using fresh strawberries, make sure they are ripe and flavorful. Chop them relatively small so they distribute evenly. If using frozen, they tend to release more liquid, which is fine, but you might need a tiny bit more cornstarch if your filling seems too watery. When it comes to mixing advice, the biggest thing is not to overwork the dough. Once it’s smooth and elastic, stop mixing! Overmixing develops too much gluten, which can make your rolls tough. You want them tender and light. For the swirl customization, don’t stress about perfection! A few gaps in the filling or an uneven swirl make them unique and homey. If you want more defined swirls, try chilling the filling slightly before spreading it. For ingredient swaps, if you don’t have milk, water works in a pinch for the dough, but it will be a bit less rich. You can also use a dairy-free milk like oat or soy milk. For the filling, any berry you love would be fantastic – blueberry, raspberry, or even a mixed berry blend! When it comes to baking tips, pay attention to your oven. Ovens can be quirky! If your rolls are browning too fast on top, loosely tent the pan with foil. Make sure they’re cooked through by gently pressing the center; it should spring back slightly. For the glaze variations, if you want a tangier glaze, swap some or all of the milk for fresh lemon juice. A little bit of almond extract instead of vanilla can also be lovely if you’re a fan of that nutty flavor. Remember, the glaze is meant to enhance, not overpower, so taste as you go!
Storing and Reheating Tips
Storing these delicious strawberry rolls is pretty straightforward. If you happen to have any leftovers (which is rare in my house!), you can keep them at room temperature for about 2 days. Just make sure they’re covered loosely with plastic wrap or put in an airtight container. This keeps them from drying out. For longer storage, the refrigerator is your best bet. They’ll last up to 4-5 days wrapped well in plastic wrap and then stored in an airtight container or bag. The glaze might get a little firmer in the fridge, which is totally fine. If you want to freeze these beauties, let them cool completely first. Wrap them individually and tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 2-3 months. To reheat, let them thaw overnight in the refrigerator if frozen. Then, you can gently warm them up in a microwave for about 15-20 seconds per roll, or in a low oven (around 300°F/150°C) for a few minutes until they’re just warm through. For the glaze timing advice, I always add the glaze *after* the rolls have cooled for a bit. If you’re storing them at room temperature or in the fridge, the glaze on top is usually fine. If you’re freezing them, you might want to glaze them *after* reheating, just to ensure the glaze is perfectly melty and delicious. That way, they taste almost as fresh as the day you baked them!
Frequently Asked Questions
Final Thoughts
There you have it – my beloved strawberry rolls! I truly hope you give these a try. They’re more than just a recipe; they’re a little piece of my heart that I’m so happy to share with you. They bring a warmth and sweetness to any morning, any afternoon, any moment you need it. The combination of the soft, pillowy dough and the bright, fruity filling is just pure magic. If you love these, you might also enjoy my [link to another berry-based recipe, e.g., Blueberry Muffins] or my classic [link to a cinnamon roll recipe, e.g., Gooey Cinnamon Rolls]. Don’t be afraid to make them your own – add a pinch of cinnamon to the dough, or a swirl of raspberry jam along with the strawberries. I can’t wait to hear how yours turn out! Please, leave a comment below and tell me what you think, or share a photo of your creations! Happy baking, friends!
Strawberry Sweet Rolls with Vanilla Cream Cheese Glaze
Ingredients
Method
- For the Dough: In a stand mixer bowl fitted with the paddle attachment (or a large mixing bowl if kneading by hand), combine the egg, 2.25 cups flour, granulated sugar, oil, yeast, and salt. Set aside.
- Warm the milk in a glass measuring cup (about 45 seconds on high power in the microwave) to approximately 110-115°F. Be careful not to make it too hot, as it can kill the yeast.
- Pour the warm milk over the dry ingredients in the mixer bowl. Knead on low speed for about 7 minutes (or 10 minutes by hand) until the dough starts to pull away from the sides of the bowl. If the dough is very sticky after 5 minutes, add the remaining 0.25 cup flour, 1 tablespoon at a time, until the dough is no longer excessively sticky but still tacky.
- Turn the dough out into a large, greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. An ideal warm spot can be created by preheating your oven to 400°F for 1-2 minutes, then turning it off.
- Punch down the risen dough and turn it out onto a lightly floured surface. Knead for about 3 minutes.
- For the Filling: Spray a 9 or 10-inch pie plate or baking dish with cooking spray. Roll the dough into an 18-inch by 12-inch rectangle.
- Spread the softened butter evenly over the surface of the dough, leaving a small margin around the edges.
- Spread the strawberry preserves or jam evenly over the butter.
- Starting with a long side, roll the dough into a tight cylinder.
- Slice the cylinder into 8 to 10 evenly sized pieces (about 2 inches wide) using a bench scraper, serrated knife, or unwaxed dental floss. Arrange the rolls in the prepared baking pan.
- Cover the pan with plastic wrap. At this point, you can either let the rolls rise at room temperature for about 60-75 minutes until nearly doubled, or refrigerate them for up to 18 hours (make-ahead option). If refrigerating, let them rise in a warm place for 60-75 minutes before baking.
- In the last minutes of rising, preheat your oven to 350°F.
- Bake at 350°F for 25 to 30 minutes, or until lightly golden brown and cooked through. If the tops are browning too quickly, you can loosely tent with foil.
- While the rolls are baking, prepare the glaze. In a small bowl, combine the softened cream cheese, granulated sugar, softened butter, and vanilla extract. Beat with a whisk or mixer until smooth.
- Once the rolls are baked, generously drizzle the cream cheese glaze over the warm rolls. Serve immediately. Rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 4 days.
