Easy Strawberry Rolls with Strawberry Frosting are buttery sweet rolls with a strawberry jam filling and topped with rich strawberry cream cheese frosting.
There are so many flavors you can add to cinnamon rolls and these sweet rolls are the ultimate weekend breakfast for fresh berry lovers. The slightly sweet jam in the buttery, soft bread with the creamy frosting is full of strawberries and cream flavor. Whether you make them with homemade Strawberry Jam or a favorite strawberry preserves, these strawberry filled sweet rolls are sure to be a hit.
Sweet Strawberry Rolls start with the dough from our easy go-to cinnamon roll recipe, but it skips the cinnamon part so you get maximum strawberry flavor. Instead the dough is topped with butter and strawberry preserves with no extra sugar. The filling is not overly sweet for the perfect balance when topped the thick, sweet cream cheese frosting. The frosting is made with more strawberry preserves for a beautiful and delicious creamy topping.
With simple everyday ingredients and less than 2 hours, you can make these sweet Strawberry Rolls whenever you are craving fruity baked goodness. They store well in the refrigerator or freezer, so you can make an extra batch for a quick weekend breakfast ready to go. A pan of baked Strawberry Rolls make a great edible gift too! For a special touch, gift with the strawberry frosting on the side in a cute jar with a fun novelty mini spatula to spread it with.
This Strawberry Roll recipe uses jam in the filling to make them super easy, but if you want more berry flavor, feel free to add fresh strawberries too! Sprinkle small diced strawberries on top of the jam before rolling and bake as usual. If you use strawberries, it’s best to use fresh berries, or drain thawed frozen berries and pat dry before adding them so your filling isn’t too watery.
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Tips for Making Strawberry Rolls
- For an easy, summery dessert, skip the frosting and top your Strawberry Rolls with a scoop of Vanilla Ice Cream or a dollop of Whipped Cream!
- To make overnight Strawberry Rolls, prepare the dough, then fill and shape the sweet rolls. Once the rolls are cut and in the baking pans, cover with plastic wrap and refrigerate up to 24 hours. Bring the Strawberry Rolls to room temperature before baking as usual.
- Use a thermometer to make sure your milk and butter mixture doesn’t get too hot. If the milk is too hot, it will kill the yeast and your dough will not rise.
- Don’t fill your Strawberry Rolls with too much filling or it will ooze out the sides. We all love a messy sweet roll, but overstuffing your sweet rolls can also affect the baking time.
- If you want extra gooey, soft Strawberry Rolls, you can pour 1/2 cup heavy cream, half and half, or whole milk over the rolls right before you bake them.
VARIATIONS ON STRAWBERRY ROLLS
- Fruit: Use other fruit jams like blackberry jam, peach jam, Blueberry Jam, or fig jam. You can also use fruit pie filling like Apple Pie Filling or cherry pie filling. Taste your fruit filling to see how tart or sweet they are, and adjust to add sugar if needed.
- Nuts: Sprinkle up to 1/2 cup chopped walnuts, almonds, pecans, or pistachios over the strawberry filling before rolling. You can also topped the frosted Strawberry Rolls with chopped nuts too.
- Lemon: Strawberries and lemon make the best sweet tart flavor combination. Reduce to 1 cup strawberry preserves and spread 1/2 cup Lemon Curd over top before rolling. You can add lemon juice and lemon juice instead of jam to the frosting for a Lemon Cream Cheese that would taste amazing!
- Roasted Strawberries: Bring out another amazing layer of flavor by roasting fresh strawberries and adding them to your Strawberry Rolls. Toss 1 pound strawberries in 1/4 cup sugar and 1 teaspoon vanilla and roast at 350 degrees for 30 minutes, until creamy. Use in place of the strawberry jam completely or with it, just don’t use more than 1 1/2 cup strawberry filling total.
MORE DELICIOUS SWEET STRAWBERRY RECIPES
HOW TO STORE STRAWBERRY ROLLS
- Serve: You can store unfrosted Strawberry Rolls for up to 1 week at room temperature, covered in a cool, dry place. Frosted Strawberry Rolls should be refrigerated after 2 hours at room temperature.
- Store: Place frosted Strawberry Rolls in a single layer in an airtight container lined with parchment paper. Refrigerate Strawberry Rolls for up to 2 weeks, but for best results enjoy within a few days or store frosting separately.
- Freeze: Once cooled, freeze unfrosted Strawberry Rolls in the baking pan tightly covered with plastic wrap and aluminum foil. Bake from frozen covered with foil in an oven until hot, or thaw overnight first in the refrigerator. Make the frosting fresh for the best taste and texture.
- Yield: 18 servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Course: Breakfast
- Cuisine: American
- Author: Sabrina Snyder
Cinnamon Roll Dough:
- 2 cups whole milk
- 1/2 cup butter , room temperature
- 6 1/2 cups all-purpose flour , divided
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 packets instant rapid rise yeast
- 2 large eggs
- 12 ounces strawberry jam , about 1 1/2 cups
- 1/2 cup butter , room temperature
Cream Cheese Icing:
- 12 ounces cream cheese , softened, (1 1/2 packages)
- 1/3 cup butter room temperature
- 1 tablespoon vanilla extract
- 5 cups powdered sugar
- 3 tablespoons milk
- 1/4 cup strawberry preserves
Note: click on times in the instructions to start a kitchen timer while cooking.
Cinnamon Roll Dough:
- In a small saucepan heat the milk and butter to 110 degrees (warm to touch).
- Into your stand mixer add the yeast and milk and whisk and let sit for one minute.
- Add 6 cups of the flour, sugar, salt and eggs to the stand mixer.
PRO TIP: COVER YOUR MIXER WITH A CLEAN DISH TOWEL.
- Attach the dough hook and turn the mixer on speed 3-4 (low to medium).
Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.
If you find sticking add flour 1/4 cup at a time until it pulls away (no more than another cup)
- Take the dough out, grease the stand mixer bowl and put it back in.
Cover the dough with your dish towel you used to keep the flour in the stand mixer.
Let sit for 10 minutes while you set the oven to preheat to 350 degrees.
- Using a large even surface, add 1/2 cup of flour and roll it out onto the surface to coat the rolling pin and the surface.
- Roll out the dough into a large rectangle about a 1/2 inch thick (if your space is limited do this in two halves).
- Spread the butter over the dough (I use my hands) and gently spread on strawberry jam.
- Roll the dough tightly to form a long log and using a piece of thread slice off pieces.
The dough will make 18 large cinnamon rolls.
- Place the rolls into buttered baking pans or jelly rolls.
Place the rolls into a warm place for 20 minutes (I have a second oven, so I heat it to warm when I start the recipe, then turn it off and open the door for a couple of seconds then close the door. The residual warmth is perfect for these rolls).
Cream Cheese Icing:
- In your stand mixer beat all the ingredients together until light and fluffy.
Bake the rolls for 18-20 minutes or until golden brown.
- Spread the cream cheese frosting over the rolls and serve warm or at room temperature.
PRO TIP: COVER YOUR MIXER WITH A CLEAN DISH TOWEL WHILE MIXING TO KEEP FLOUR FROM SPILLING OUT
Mixing tip: If you find sticking add flour 1/4 cup at a time until it pulls away (no more than another cup)
Note: The dough will make 18 large cinnamon rolls.
Proofing Tip: I have a second oven, so I heat it to warm when I start the recipe, then turn it off and open the door for a couple of seconds then close the door. The residual warmth is perfect for these rolls.
Yield: 18 servings, Amount per serving: 567 calories, Calories: 567g, Carbohydrates: 93g, Protein: 8g, Fat: 18g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 367mg, Potassium: 166mg, Fiber: 2g, Sugar: 52g, Vitamin A: 600g, Vitamin C: 2g, Calcium: 81g, Iron: 2g
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