Introduction

These strawberry rolls are a delightful twist on classic sweet rolls, filled with a creamy strawberry jam and fresh strawberries. They are soft, fluffy, and topped with a luscious cream cheese frosting studded with strawberries—perfect for breakfast or a special treat.

Strawberry Rolls with Cream Cheese Frosting and Heavy Cream Drizzle Recipe - Recipe Image

Ingredients

1 cup warm 2% milk (about 115°F)
2 1/4 teaspoons instant dry yeast*
2 large eggs (at room temperature)
1/2 cup salted butter (melted, not hot)
1 teaspoon salt
1/2 cup granulated sugar
4 1/2 cups all-purpose flour** (divided)
6 ounces cream cheese (room temperature, for filling)
1/3 cup strawberry jam
2 cups diced strawberries (divided)
1/2 cup heavy cream** (for pouring over rolls)
2 cups powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract (or almond extract)
2 ounces cream cheese (softened, for frosting)

Instructions

Step 1: Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast over the top. Let it sit for 2-3 minutes to activate.
Step 2: Add the eggs, melted butter, salt, and sugar to the yeast mixture and stir to combine.
Step 3: Add 4 cups of the flour and mix with the beater blade just until ingredients are barely combined. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids.
Step 4: Scrape dough off the beater blade and replace it with the dough hook. Knead on medium speed, gradually adding up to 1/2 cup more flour if needed, until the dough is elastic and smooth (about 5-7 minutes). The dough will be tacky and slightly sticky—that’s normal.
Step 5: Grease a large bowl with cooking spray. Transfer the dough into the bowl, cover with a towel or plastic wrap, and place in a warm spot to rise until doubled in size (about 30 minutes).
Step 6: While the dough rises, prepare the filling by beating the 6 ounces of cream cheese with the strawberry jam until smooth and creamy. Set aside.
Step 7: Sprinkle a pastry mat with flour and turn the dough out onto it. Lightly flour the top of the dough as well. Roll the dough into a roughly 24×15 inch rectangle.
Step 8: Spread the cream cheese filling evenly over the dough. Sprinkle the diced strawberries over the filling.
Step 9: Starting from the long side, roll the dough tightly like a jelly roll. Cut into 12 equal slices and arrange them in a greased 10×15 inch baking pan.
Step 10: Cover the pan and allow the rolls to rise for 20 minutes or until nearly doubled. Preheat the oven to 350°F during this time.
Step 11: Warm the heavy cream until just warm to the touch. Pour it evenly over the risen rolls to soak in.
Step 12: Bake the rolls for 25-30 minutes until they are lightly golden and cooked through. Check at 20 minutes and cover loosely with foil if they brown too fast.
Step 13: While the rolls cool, prepare the frosting. Beat together the powdered sugar, salt, vanilla extract, softened cream cheese, and diced strawberries. Mix well and allow to sit for a minute; the frosting will become spreadable as the strawberries release juice. If needed, add 1 tablespoon heavy cream to loosen.
Step 14: Spread the frosting over the cooled strawberry rolls and serve.

Tips & Variations

Use room temperature ingredients to help the dough rise evenly.
Try almond extract in the frosting for a different flavor twist.
If fresh strawberries aren’t available, use frozen diced strawberries that are well-drained.
For more intense strawberry flavor, swirl additional strawberry jam into the frosting.

Storage

Store the strawberry rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds before serving to soften the frosting and warm the rolls.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Remove it an hour before shaping to come to room temperature.

Can I substitute fresh strawberries with frozen?

Yes, but be sure to thaw and drain the frozen strawberries thoroughly to avoid excess moisture in the dough and frosting.

Strawberry Rolls with Cream Cheese Frosting and Heavy Cream Drizzle Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

Deliciously soft and fluffy strawberry rolls featuring a cream cheese and strawberry jam filling, topped with a luscious cream cheese and strawberry frosting. These sweet rolls combine the tender texture of yeast dough with the fresh flavor of diced strawberries, making them perfect for breakfast or dessert.

Author: Lila
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 20 minutes
Yield: 12 rolls 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough

1 cup warm 2% milk (about 115°F)
2 1/4 teaspoons instant dry yeast (Red Star Platinum Baking Yeast recommended)
2 large eggs (room temperature)
1/2 cup salted butter (melted, just barely or softened)
1 teaspoon salt
1/2 cup granulated sugar
4 1/2 cups all-purpose flour (divided)

Filling

6 ounces cream cheese (room temperature)
1/3 cup strawberry jam
2 cups diced strawberries

Topping and Baking

1/2 cup heavy cream (for pouring over the risen rolls)

Frosting

2 cups powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract (or almond extract)
2 ounces cream cheese (softened)
1/2 cup diced strawberries

Instructions

Activate the yeast: Pour the warm milk into the bowl of a stand mixer and sprinkle the instant dry yeast on top. Let it sit for 2-3 minutes until the yeast begins to activate and foam slightly.
Add wet ingredients: Add the eggs, melted butter, salt, and sugar to the milk and yeast mixture. Mix gently to combine all ingredients evenly.
Add initial flour and rest: Add 4 cups of the all-purpose flour to the mixer bowl. Use the beater blade to combine ingredients just until incorporated, then rest the mixture for 5 minutes to allow the flour to absorb the liquids.
Knead the dough: Remove the beater blade and attach the dough hook. Knead the dough on medium speed, gradually adding up to 1/2 cup more flour if needed, for 5-7 minutes until the dough is elastic and smooth but still tacky and sticking slightly to the bowl. Avoid adding too much flour.
First rise: Spray a large bowl with cooking spray. Transfer the dough into it using a rubber spatula. Cover with a towel or plastic wrap and place the bowl in a warm spot (such as inside a turned-off oven that has been briefly warmed to lowest setting) to rise until doubled in size, about 30 minutes.
Prepare filling: In a medium bowl, use a hand mixer to beat the cream cheese and strawberry jam until the mixture is smooth and creamy. Set aside.
Roll out dough: Lightly flour a pastry mat and turn the dough out onto it. Sprinkle flour over the top of the dough and flour the rolling pin. Roll the dough into roughly a 24 by 15 inch rectangle.
Assemble rolls: Spread the cream cheese filling evenly over the dough rectangle using a rubber spatula. Sprinkle the diced strawberries evenly over the filling.
Roll and cut: Starting from the long edge, roll the dough tightly into a jelly roll shape. Cut the roll into 12 equal slices and place them spaced evenly in a greased 10×15 inch baking pan.
Second rise: Cover the pan and allow the rolls to rise in a warm place until nearly doubled, about 20 minutes. Preheat the oven to 350°F during this time.
Prepare for baking: Warm the heavy cream until it is just warm to the touch but not hot. Once the rolls have risen, pour the warm cream evenly over the top, letting it soak around and into the rolls.
Bake: Bake the rolls at 350°F for approximately 25 minutes until they are lightly golden and cooked through. Check at 20 minutes to prevent over-browning; cover with foil if needed to avoid excessive color. Baking time may vary depending on pan and roll size.
Prepare frosting: While the rolls cool, combine powdered sugar, salt, vanilla extract, softened cream cheese, and diced strawberries in a large bowl. Use a hand mixer to blend. Initially, the frosting may seem loose but continue mixing on low speed or let it sit to allow strawberry juices to thicken the glaze. If still too thin after a few minutes, add 1 tablespoon heavy cream.
Frost the rolls: Spread the cream cheese and strawberry frosting evenly over the cooled rolls. Serve and enjoy!

Notes

Yeast activation is key – ensure milk is warm but not hot to avoid killing the yeast.
Dough should remain slightly sticky; avoid adding too much flour during kneading to maintain softness.
Rising times may vary depending on ambient temperature; adjust accordingly.
If rolls brown too quickly in the oven, cover loosely with foil to prevent burning while finishing baking.
Using fresh diced strawberries in the frosting adds natural sweetness and texture, but can be omitted if desired.
This recipe works best with room temperature eggs and cream cheese for even mixing and smooth texture.

Keywords: strawberry rolls, cream cheese rolls, yeast rolls, strawberry jam rolls, sweet rolls, baked rolls, breakfast rolls, dessert rolls