Strawberry sweet rolls are filled with freeze-dried strawberries for an intense strawberry flavor and topped with sweet strawberry icing. Make a batch today for a special breakfast treat.
Why you'll love this recipe
Flavor/texture: Soft and fluffy yeast rolls are filled with gooey strawberry filling and a thin layer of strawberry icing on top.
One rise. We're using instant yeast so there's just one, 60-minute rise.
Yield: 9 large rolls
Similar to: Orange Cinnamon Rolls and Lemon Sweet Rolls
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Ingredients and substitutions
- Freeze-dried strawberries - This recipe must be made with freeze-dried strawberries. They add concentrated strawberry flavor without the added moisture of fresh or frozen strawberries. You can usually find freeze-dried strawberries in your local grocery store near the produce section. I used Crunchies .8 ounces freeze-dried strawberries, but any brand will work.
- Milk - I recommend whole milk for moist, tender sweet rolls. Low fat milk can work in a pinch, but use whole milk for ideal results.
- Butter - Unsalted butter can be substituted with salted butter if desired (cut the listed salt in half).
- Yeast - You'll need one packet of instant yeast for this recipe. Check the expiration date on your yeast to ensure it's not out of date. Old yeast can prevent your rolls from rising as they should.
How to make strawberry sweet rolls
- Carefully heat milk and butter in the microwave, using 20 second bursts, until they reach 100-110F. If it's too hot, it can ruin the yeast. Whisk in yeast.
- Add dry ingredients to a large bowl, then pour in yeast mixture and the egg. Mix with a sturdy spoon until a sticky dough forms.
- Turn dough out onto a lightly floured surface and knead for 3 to 5 minutes. Use the heels of your hands and gently push the dough away from you, pulling it back with your fingertips. Your dough is ready when you press into it with a finger and it pops back without feeling sticky.
- Transfer to a lightly greased bowl, cover, and allow to rise for 10 minutes.
- In the bowl of a food processor, add freeze-dried strawberries.
- Pulse until you have a fine powder.
- Roll dough out into a 14x9 rectangle and spread with softened butter.
- Combine ¾ of your strawberry powder in a bowl with granulated sugar, then sprinkle over the butter layer. Gently press to help the sugar mixture adhere to the butter.
- Starting at the long side, carefully roll into a log.
- Using a serrated knife, slice dough into 9 even pieces.
- Place rolls into a lightly greased 9x9 baking dish, cover, and allow to rest for 60-90 minutes.
- Rolls are ready when they've about doubled in size.
- Bake your sweet rolls for about 26-32 minutes, or until they reach 195-200F in the center. Test rolls for doneness by using an instant-read thermometer.
- While rolls bake, prepare icing in a small bowl, then spread over rolls when they're fresh from the oven. Serve warm.
Heather's Top Tip
An instant-read thermometer is an essential kitchen tool. Use it to test the temperature of your milk (prevents ruining the yeast) and again to test the doneness of your cinnamon rolls (prevents doughy or dry results).
Tips and tricks
Knead until no longer sticky - Knead the dough using the heels of your hands on a lightly-floured countertop. Keep kneading until the dough no longer feels sticky and begins to form a smooth ball. Add more flour to your counter top as needed during this step.
Rise until doubled in size - During the 60-90 minute rise, your dough will double in size. I recommend storing your rolls in a warm, room temperature or slightly warmer environment for best results. If the environment is very cold, your dough will take longer to rise.
Testing for doneness - Visually, your cinnamon rolls will look golden brown and set across the tops. If you have an instant-read thermometer, test the center of the middle cinnamon roll. They're done when they reach 195-200F.
Frequently asked questions
Yes! After assembling your sweet rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning while your oven preheats, allow the rolls to warm up on the counter top before baking. I also include these directions in the recipe card notes below.
Sweet rolls turn out dry if they're overbaked. I recommend testing your rolls with an instant-read thermometer to ensure they've reached 195-200F in the center before removing them from the oven to cool.
They will turn out doughy if they're undercooked. I recommend testing your rolls with an instant-read thermometer to ensure they've reached 195-200F in the center before removing them from the oven to cool.
No, this recipe works with freeze-dried strawberries only. Adding fresh or frozen strawberries will result in a very wet filling and thin icing. I tested this recipe with fresh strawberries during the recipe development process and got much better results (in both flavor and texture) when using freeze-dried strawberries.
Recommended
📖 Recipe
Strawberry Sweet Rolls
Ingredients
Dough
- 2 ¾ cups (330 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- ¾ cup (170 g) whole milk
- 3 tablespoons unsalted butter
- 2 ¼ teaspoons instant yeast, one standard packet
- 1 large egg, room temperature
Strawberry powder
- 0.8 ounces (22 g) freeze-dried strawberries
Filling
- ¼ cup (56 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- 0.6 ounces (17 g) strawberry powder, about 7 teaspoons
Icing
- 1 cup (113 g) confectioner's sugar
- 0.2 ounces (5 g) strawberry powder, about 2 teaspoons
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
Dough
- Lightly grease a 9x9 square baking dish or 9-10 inch round cake or pie pan and set aside.
- In a large bowl, add flour, granulated sugar, and salt. Whisk to combine. Set aside
- In a microwave safe bowl, add milk and butter. Microwave in 20 second increments until butter has melted and mixture is warm to the touch, but not hot (about 110℉).
- Whisk in yeast and continue whisking until yeast has dissolved. Pour yeast mixture into dry ingredients. Add egg and stir with a sturdy wooden spoon until a soft, sticky dough forms.
- Turn dough out onto a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes, or until dough looks smooth (not sticky).
- Transfer dough to a lightly greased bowl, lightly cover, and allow to rise for 10 minutes.
Strawberry powder
- To a blender or food processor, add freeze-dried strawberries. Pulse until finely ground.
- Divide into two bowls: 0.6 ounces (about 7 teaspoons) and .2 ounces (about 2 teaspoons) and set aside.
Filling
- Roll dough out on a lightly floured surface into a 14x9 rectangle.
- Spread room temperature butter evenly across the dough. In a small bowl, combine granulated sugar and .6 ounces of strawberry powder, then sprinkle evenly over the butter. Gently pat to adhere the sugar mixture to the butter.
- Starting at the long 14 inch side, roll dough up into a log. Using a serrated knife, slice into 9 even rolls and place into prepared baking dish.
- Lightly cover and allow rolls to rise at room temperature for 60-90 minutes, or until they've doubled in size.
- Preheat oven to 350℉.
- Transfer dish to the oven and bake, uncovered, for 26-32 minutes, or until golden brown across the top and rolls reach 195-200℉ in the center (use an instant read thermometer to test internal temperature). If rolls are browning too quickly, lightly tent with foil for the remaining baking time.
- While the rolls bake, prepare the icing.
Icing
- In a medium bowl, add confectioner's sugar, 0.2 ounces of strawberry powder, milk, and vanilla extract. Whisk until smooth.
- Using a knife, spread icing over warm cinnamon rolls and serve immediately.
Equipment Recommendations
Notes
- Overnight directions: After assembling the sweet rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning, remove rolls from the refrigerator and uncover while the oven preheats. Bake as directed in the recipe card above.
- Leftovers: Store leftover rolls covered in the refrigerator for 4-5 days or at room temperature for 2-3 days.
- Freezing baked rolls: Baked sweet rolls freeze well and keep for up to 3 months.
- Freezing unbaked sweet rolls: Follow the directions above for assembly and rising, using a disposable foil pan (or other freezer-safe pan you don't mind freezing for a while). Bake your sweet rolls at 350F for 10 minutes. They should look risen and par-cooked, but not yet browned. Cool completely, then cover tightly and freeze for up to 3 months. Transfer to the refrigerator to thaw overnight. In the morning, preheat your oven to 350F and bake for the remaining 16-22 minutes.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!