Fresh strawberry rolls are a soft, fluffy twist on classic cinnamon rolls—with a sweet strawberry filling that melts into every swirl. I love making these when strawberries are in season. They’re light, fruity, and perfect for spring and summer mornings, brunches, or as a sweet afternoon treat.
Why You’ll Love This Recipe
I love how these strawberry rolls combine a pillowy dough with juicy, fresh berries. The natural sweetness of strawberries gives the rolls a refreshing flavor that’s not too heavy, and they smell amazing while baking. They’re a fun, fruity alternative to traditional cinnamon rolls and always impress guests. Whether I glaze them or leave them plain, they’re always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Granulated sugar
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Instant yeast
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Salt
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Whole milk
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Unsalted butter
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Egg
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Fresh strawberries (chopped)
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Cornstarch (to thicken the filling)
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Lemon juice
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Powdered sugar (if making a glaze)
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Vanilla extract
Directions
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I warm the milk slightly and mix it with sugar and yeast, letting it sit for a few minutes until foamy.
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I add in the egg, melted butter, and salt, then slowly mix in the flour until a soft dough forms.
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I knead the dough until it’s smooth and elastic, then let it rise in a warm spot for about 1 hour or until doubled in size.
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While the dough rises, I cook the chopped strawberries with a little sugar, lemon juice, and cornstarch until thickened. Then I let it cool completely.
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Once the dough is ready, I roll it out into a rectangle and spread the cooled strawberry filling over it evenly.
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I roll the dough tightly into a log and cut it into even pieces.
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I place the rolls into a greased baking dish and let them rise again for about 30–45 minutes.
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I bake the rolls at 350°F (175°C) for 25–30 minutes or until golden and cooked through.
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While they cool slightly, I mix powdered sugar, vanilla, and a little milk to make a glaze (optional), and drizzle it over the warm rolls.
Servings and timing
This recipe makes 9–12 rolls, depending on the size I cut.
Prep time: 20 minutes
Rise time: 1 hour 30 minutes
Bake time: 25–30 minutes
Total time: Around 2 hours and 30 minutes
Variations
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I like adding a bit of cream cheese to the glaze for a tangy finish.
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For an extra flavor boost, I stir a bit of strawberry jam into the filling.
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I’ve used whole wheat flour for a heartier version.
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Sometimes I top them with sliced almonds or crushed freeze-dried strawberries for texture.
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For a vegan version, I use plant-based milk, vegan butter, and a flax egg.
Storage/Reheating
I store any leftover rolls in an airtight container at room temperature for 1–2 days, or in the fridge for up to 4 days. When I want to reheat them, I warm individual rolls in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for about 10 minutes. If frozen, I thaw overnight in the fridge and reheat the same way.
FAQs
Can I use frozen strawberries?
Yes, I thaw and drain them first before cooking down into filling to avoid too much liquid.
Do I need to make the glaze?
Not at all. I’ve had them both glazed and plain—they’re delicious either way.
Why is my dough not rising?
It’s often because the yeast is expired or the milk was too hot and killed it. I always check that the milk is warm, not hot.
Can I make these rolls ahead of time?
Yes, I prepare the rolls and place them in the baking dish, cover, and refrigerate overnight. In the morning, I let them rise for 30–45 minutes before baking.
What can I do if I don’t have cornstarch?
I sometimes use flour or arrowroot powder to thicken the strawberry filling instead.
Conclusion
Fresh strawberry rolls are a soft, fruity treat I always look forward to baking. They’re sweet without being overwhelming and perfect for sharing on special mornings or enjoying with coffee. With their bright flavor and warm, homemade goodness, these rolls are bound to become a favorite in any kitchen.
