Strawberry Sweet Rolls

Easy Strawberry Sweet Rolls Recipe | ASpicyPerspective.com

Strawberry Sweet Rolls

Yield: 12 rolls

Prep Time:40 minutes (active time)

Cook Time:20 minutes

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Moist and sticky Strawberry Sweet Rolls Recipe, made with tender homemade dough, strawberry filling, and lemon cream cheese glaze.

Ingredients:

For the  Dough:

  • 1 cup scalded whole milk
  • 1/2 cup unsalted butter
  • 1/3 cup granulated sugar
  • 2 1/2 teaspoons dry active yeast
  • 2 large eggs
  • 4+ cups all purpose flour
  • 2 teaspoons salt

For the Filling and Glaze:

  • 15 ounce can premium strawberry pie filling
  • 1/4 cup cream cheese, softened
  • 1 tablespoon butter
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of one lemon

Directions:

  1. Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small sauce pan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn’t effect the yeast’s ability to rise. Don’t skip!)
  2. Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Hot liquid can kill yeast.)
  3. Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
  4. Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 12 X 20 inch sheet.
  5. Using a large flat spreader, spread the strawberry pie filling (or fresh strawberries) over the sheet into a thin layer. Leave 1 1/2 inches bare on one long edge. Be careful not to gouge holes in the dough. Starting at the covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls, and place them in the baking dish to rise. This is a messy process. If strawberries fall out, just tuck them back in the rolls once cut.
  6. Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the centers of each roll are puffed up.
  7. For the Lemon Cream Cheese Glaze: While the rolls are in the oven, beat the cream cheese, butter, powdered sugar, vanilla and lemon zest together until completely smooth. The moment the rolls come out of the oven, gently spread the glaze over the tops and allow it to seep down into the cracks. Serve warm or at room temperature.

NOTES: This recipe can be made with fresh strawberries when in season. Instead of pie filling, mix 2 cups sliced strawberries, with 1/2 cup sugar and 2 tablespoons cornstarch. Spread the berries over the dough as directed above and continue following the recipe as-is.

Nutrition Information

Yield: 12 rolls, Serving Size: 12

  • Amount Per Serving:
  • Calories: 250 Calories
  • Total Fat: 12g
  • Saturated Fat: 7.2g
  • Cholesterol: 61mg
  • Sodium: 496mg
  • Carbohydrates: 31.8g
  • Fiber: 1g
  • Sugar: 22.2g
  • Protein: 3.5g
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16 comments on “Strawberry Sweet Rolls

  1. Alison @ Ingredients, Incposted February 22, 2016 at 7:58 am Reply

    these look amazing! Happy Monday!

  2. shelly (cookies and cups)posted February 22, 2016 at 8:01 am Reply

    That icing!!! YES!

  3. Karen @ Seasonal Cravingsposted February 22, 2016 at 9:21 am Reply

    These are so beautiful and could easily be adapted to include blueberries or blackberries.  Spring, here we come!

  4. Lauren @ Climbing Grier Mountainposted February 22, 2016 at 9:35 am Reply

    Um, move over cinnamon rolls there’s a new flavor in town! Love! 

  5. Mariaposted February 22, 2016 at 10:30 am Reply

    They look so gooey and delicious!

  6. Megan {Country Cleaver}posted February 22, 2016 at 11:24 pm Reply

    Is it too far to say I want to sing songs about these rolls?! Because they just make me so happy!!

  7. Laura (Tutti Dolci)posted February 23, 2016 at 8:09 pm Reply

    Beauties, and that lemon glaze sounds divine!

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  9. Kaylaposted April 7, 2016 at 10:17 am Reply

    I don’t normally leave comments on recipes, but these were that good! I made a couple of adjustments: I used a different pie filling, kneaded the dough traditionally, didn’t use a roll sheet, and doubled the glaze amount. It worked really well, but I did have to bake them longer–about 30 minutes. 

    Thanks for the recipe!

    Rating: 5
    • Sommerposted April 14, 2016 at 9:49 pm Reply

      Hi Kayla! Thanks for taking the time to comment. So glad you liked them! :)

  10. Amaryllis @ The Tasty Otherposted April 9, 2016 at 4:00 am Reply

    These look like a gorgeous painting, Sommer! I’ve never made strawberry rolls (usually stick to a cinnamon/ nutmeg variation)- now they’re on top of my list. Thanks for the inspiration!

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  14. Laurieposted August 27, 2017 at 4:25 pm Reply

    Can these be made the night before but cooked in the morning?

    • Sommerposted August 27, 2017 at 8:35 pm Reply

      Hi Laurie!

      Yes, just cover the pan tightly and refrigerate. This may add 10+ minutes to the bake time.