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Easy Strawberry Sweet Rolls Recipe with Fresh Strawberry Filling

Easy Strawberry Sweet Rolls

Soft homemade yeast rolls are spiraled with a cooked fresh strawberry filling and topped with vanilla cream-cheese icing. This recipe yields 12 bakery-style rolls in a 9 x 13-inch pan.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dough
  • 3/4 cup Whole milk, warmed to 105-110°F
  • 2 1/4 teaspoons Active dry yeast
  • 1/4 cup Granulated sugar
  • 1/4 cup Unsalted butter, melted and slightly cooled
  • 1 Large egg
  • 1 teaspoon Fine salt
  • 3 1/2 cups All-purpose flour, plus more only as needed
Strawberry Filling
  • 2 cups Fresh strawberries, finely diced
  • 1/3 cup Granulated sugar
  • 1 tablespoon Cornstarch
  • 1 tablespoon Lemon juice
  • 1 teaspoon Vanilla extract
Cream-Cheese Icing
  • 4 ounces Cream cheese, softened
  • 2 tablespoons Unsalted butter, softened
  • 1 cup Powdered sugar
  • 1/2 teaspoon Vanilla extract
  • 1-2 tablespoons Milk, as needed

Method
 

Step-by-Step
  1. Warm the milk to 105-110°F. Stir it with the yeast and a pinch of the sugar, then let it stand for 5-10 minutes until foamy.
  2. Add the remaining sugar, melted butter, egg, and salt. Mix in the flour gradually until a soft dough forms.
  3. Knead by hand for 6-8 minutes or with a dough hook for about 5 minutes, until smooth and elastic. The dough should be slightly tacky but not wet.
  4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60-90 minutes, or until doubled.
  5. Meanwhile, combine the strawberries, sugar, cornstarch, lemon juice, and vanilla in a saucepan. Cook over medium heat for 5-8 minutes, stirring, until thickened; cool completely.
  6. Roll the dough into a 12 x 18-inch rectangle. Spread the cooled strawberry filling over it, leaving a small border, then roll tightly from the long side.
  7. Cut the log into 12 pieces and arrange them in a greased 9 x 13-inch baking dish. Cover and let rise for 30-45 minutes, until visibly puffy.
  8. Bake at 350°F for 22-28 minutes, until lightly golden and cooked through in the center.
  9. Beat the cream cheese, butter, powdered sugar, vanilla, and enough milk to make a spreadable icing. Spread it over the warm, not hot, rolls.

Notes

Cool the strawberry filling completely before spreading it on the dough. Do not add too much flour, because a soft, slightly tacky dough makes the lightest rolls. For cleaner slices, chill the rolled log for 10-15 minutes and cut with unflavored dental floss or a sharp serrated knife. Store covered in the refrigerator and warm gently before serving.