Strawberry Sweet Rolls Recipe

Strawberry Sweet Rolls are soft, fluffy, and bursting with real strawberry flavor, making them a perfect treat for breakfast, brunch, or dessert. Filled with a homemade strawberry-lemon filling and finished with a sweet, tangy strawberry icing, these rolls strike a beautiful balance between fruity freshness and comforting bakery-style richness. Made from scratch with simple ingredients, they are ideal for special mornings, gatherings, or whenever you want a seasonal twist on classic sweet rolls.

Ingredients

Dough

1 ½ cup milk 355 ml
4 to 4 ½ cups all-purpose flour 480-540 g
¼ cup unsalted butter 57 g
¼ cup sugar 50 g
2 ¼ teaspoons dry active yeast 7.88 g
1 teaspoon salt 2 g
2 tablespoons salted butter melted (reserved for the top of the rolls before baking) 30 ml

Filling

2 cups frozen strawberries 300 g
2 tablespoons lemon juice 30 ml
1 tablespoon lemon zest 6 g
½ cup sugar 100 g
¼ teaspoon salt 0.5 g
2 tablespoons cornstarch 20 g
2 tablespoons cool water 30 ml
½ cup fresh strawberries tops removed and quartered (optional) (72 g)

Icing

2 tablespoons lemon juice 30 ml
2 tablespoons water 30 ml
2 ½ cups powdered sugar 280 g
2 tablespoons reserved strawberry filling 25 g
¼ teaspoon salt 0.5 g

Instructions

In a saucepan, add the sugar, milk, and unsalted butter. Place over medium-low heat and stir until the sugar starts to dissolve and the butter just starts to melt. Allow the mixture to warm to about 110 degrees F (43 degrees C). **You’ll be able to place a finger in the mixture without burning yourself. If it’s too hot, allow it to cool until you can touch the mixture. Do not allow the mixture to get warmer than that as it will burn the yeast.
In the bowl of an electric stand mixer, using the dough hook attachment, or a large mixing bowl, add 2 cups of the all-purpose flour, yeast, and salt. Stir to fully combine the ingredients.
Once the milk mixture has come to temperature and the butter has just melted, pour the mixture into the bowl with the flour. If using a stand mixer, stir to combine and allow all of the flour to become incorporated with the milk. **The mixture will be wet. If you’re making this by hand, use a whisk to incorporate the milk and flour mixtures together.
Slowly add in more of the all purpose flour ⅓ cup at a time, mixing the dough on medium speed. Once the flour is incorporated, repeat this process until you’ve added all of the flour and the dough is releasing itself from the sides. **The amount of flour that you use will be determined by how dry or humid the air is and how the flour is measured. For best results, spoon the flour into the measuring cup and level it out using a butter knife or measure the flour using a digital scale. Try to avoid dipping and scooping the measuring cup into the flour. It packs the flour down and you may add too much flour resulting in a dry dough.
Once the dough has formed and it is not sticking to the sides of the bowl when it’s being mixed, turn the dough out onto a lightly floured surface.
Lightly grease the bowl with some spray oil and place the dough back into the bowl, cover with plastic wrap or a tea towel. Place the dough in a warm place and allow the dough to rise for about 1 ½ hours or until the dough has doubled in size. **Place the dough on the counter and run the dishwasher, the dishwash warms the counter slightly. You can also place the dough in the oven with the light on. DO NOT TURN ON THE OVEN.
While the dough is rising, it’s time to prepare the filling. Place the frozen strawberries, lemon juice, lemon zest, sugar, and salt in a saucepan. Turn the burner on to medium heat. Using a spoon, stir the mixture constantly until the strawberries start to melt and juices start to be released and bring to a boil.
While the strawberries are thawing, in a small bowl add the cornstarch and water. This is called a slurry and will help thicken the strawberry mixture.
Once boiling, add the slurry to the strawberry mixture and stir to combine.
Turn the heat to low, using your spoon or a potato masher break up the strawberries so there aren’t any full strawberries. This will make it easier to spread the filling on the dough.
Once the strawberry mixture has thickened, transfer it to a bowl and place it in the fridge to cool. **make sure that the strawberry mixture is cooled before placing it on the dough, it can melt the dough.
Grease a 9×13 casserole dish with baking spray oil and set aside. **For an added layer of protection (if food tends to stick to your casserole dish), add a layer of parchment paper to the bottom of your casserole dish.
Prepare the fresh strawberries, if using, by removing the tops and cutting them into quarters.
Once the dough has doubled in size, turn the dough out onto a lightly floured surface. Roll the dough into a 15″x20″ rectangle (about double the size of your casserole dish).
Reserve 2 tablespoon of the strawberry mixture for the icing. Add that to a small bowl and set aside.
Spread a small layer of the strawberry mixture (reserving 2 tablespoon for the frosting) over the top of the dough making sure it’s evenly distributed.
Sprinkle the cut strawberries over the top.
Roll the dough up to form a log. Using a knife, or a bench scraper, cut the dough into 12 rolls (about 2″ rolls). Place them in the prepared casserole dish. Cover with a piece of plastic wrap or a tea towel and allow to sit for 30 minutes.
Preheat the oven to 350 degrees F (177 degrees C).
Brush the tops with melted butter.
Bake at 350 degrees F (177 degrees C) for 35-40 minutes or until they’re golden brown.
While the rolls are baking, prepare the frosting by adding the lemon juice, water, powdered sugar, reserved strawberry filling, and salt to a bowl. Using a whisk, stir to fully combine the ingredients.
Once the rolls are done baking, place them on a cooling rack (keeping them in the casserole dish). Pour the frosting over the top of the rolls.
Allow them to cool for 20 minutes before serving.

Health Benefits of Strawberry Sweet Rolls

Antioxidants from Strawberries: Strawberries are rich in antioxidants that help protect cells from oxidative stress and support overall health.
Vitamin C Boost: Both strawberries and lemon juice provide vitamin C, which supports immune function and skin health.
Natural Fruit-Based Sweetness: Using real strawberries adds natural flavor and reduces the need for artificial flavorings.
Energy-Supporting Carbohydrates: The dough provides carbohydrates that supply sustained energy, making these rolls suitable for breakfast or brunch.
Mood-Enhancing Flavors: The combination of strawberries and citrus offers a bright, refreshing taste that can enhance mood and satisfaction.