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Glazed Strawberry Sweet Rolls

Soft, fluffy yeast rolls filled with fresh strawberries and sugar, topped with a rich cream cheese glaze. The perfect summer twist on a classic cinnamon roll.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American, Baking
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups all-purpose flour plus more for dusting
  • 1 cup whole milk warm (110°F)
  • 1 packet instant yeast 2 1/4 tsp
  • 0.5 cup granulated sugar
  • 0.33 cup unsalted butter melted
  • 1 large egg
  • 1 tsp salt
Filling
  • 1.5 cups fresh strawberries finely chopped
  • 0.25 cup sugar
  • 1 tbsp cornstarch
  • 2 tbsp butter softened
Glaze
  • 4 oz cream cheese softened
  • 1.5 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Equipment

  • 9x13 Baking Pan
  • Stand mixer or large bowl
  • Rolling pin
  • Dental floss or sharp knife

Method
 

  1. In a large bowl, whisk warm milk, yeast, and 1 tbsp sugar. Let sit 5 mins if using active dry yeast.
  2. Add remaining sugar, melted butter, egg, and salt. Gradually mix in flour until a tacky dough forms.
  3. Knead on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and rise for 1-1.5 hours (until doubled).
  4. Toss chopped strawberries with sugar, cornstarch, and lemon zest in a small bowl.
  5. Roll dough into a 12x18 inch rectangle. Spread with softened butter and top with strawberry mixture.
  6. Roll dough tightly into a log. Cut into 12 rolls using dental floss or a sharp knife.
  7. Place rolls in a greased 9x13 pan. Cover and let rise again for 30-45 minutes.
  8. Bake at 350°F (175°C) for 20-25 minutes until golden brown.
  9. Whisk glaze ingredients together. Drizzle over warm rolls and garnish with fresh berries.

Notes

Use dental floss to cut the dough log to prevent squishing the rolls. Ensure strawberries are patted dry before mixing with cornstarch.