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Strawberries for breakfast in a whole new way! Super soft strawberry rolls with cream cheese and fresh strawberry glaze will melt in your mouth.
Introducing June’s sweet roll recipe: Strawberry and Cream Sweet Rolls.
You go crazy for our glazed strawberry bread. It was time to bring some of that deliciousness to a sweet roll recipe. I think you’ll love it just as much (if not even more) than that sweet bread recipe.
This recipe is bright and beautiful, fresh and flavorful. The strawberry rolls make a great Mother’s Day brunch idea.
I’ll jump right in and give you tips and tricks for making each step of these rolls perfectly.
The key secret to making the strawberry cream cheese icing is to mix the frosting well. We just add everything into a bowl and mix with a hand mixer. At first the ingredients will be very dry and you may be tempted to add cream or butter. But the strawberries will start juicing (the sugar pulls out the juice) making a beautifully colored pink glaze that you can top your rolls with.
So just be patient and keep mixing. If after a few minutes it still isn’t spreadable, add a tablespoon of cream.
We prefer baking the strawberry rolls the day we make them. Because they have fresh fruit, that fruit can sometimes get mushy if you let them sit.
However, you can make the sweet rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the baking dish). Cover and refrigerate until morning. The morning you want to bake them, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake.
If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about at least an hour for this. Then pour on the cream and let them bake.
Love cinnamon? Sprinkle a teaspoon of cinnamon over the strawberries before roll up the dough. It adds a hint of spice and is great during the holiday season.
After the rolls have cooled and you’ve frosted them, cover and store in the fridge. They are best eaten within 24 hours.
We’ve made these rolls gluten free, but you have to allow them to rise much, much longer. Plan for at least double if not triple the rise time, especially on the second rise.
Although you can freeze them if you’d like, we don’t recommend it. The strawberries can sometimes get watery after freezing meaning the sweet rolls might get too wet.
Yes, you can halve the recipe, but we recommend using 1 ½ teaspoons yeast if you do this.
Yes! Fresh berries such as blueberries or blackberries or even raspberries would be delicious. Lemon zest and fresh lemon juice in the frosting would make a great strawberry lemonade roll.
Try one of our popular strawberry recipes!