Last updated on April 6th, 2018 at 09:26 am
Strawberry Rolls with Cream Cheese Icing – perfect for a weekend breakfast or brunch. Delicious sweet rolls with strawberry jam and fresh strawberries.
Happy weekend! I’m so happy the weekend is here, it’s been a busy week here so today I had to unwind. I do this by baking.
I’ve been wanting to make these strawberry rolls for a while now and today was the perfect day for them. The hand model bought me these gorgeous strawberries and they’re so delicious and sweet. I, for one, love cinnamon rolls but the hand model has had enough of them, I admit I make them a lot. I’ve made cherry rolls before and I loved them, and I’ve made cinnabons before and a lot of other rolls you can find here on my blog. But I have to say these strawberry rolls are totally my favorite.
There’s just something about strawberries, they’re so sweet and amazing, one of my favorite berries. For the dough I used the cinnabons recipe which I cut in half here and used margarine instead of butter because so many people asked me before if it would be any different with margarine vs butter. To tell you the truth, it tastes the same to me, they’re just as flaky with margarine as with the butter. Some people might not want to use margarine for health reasons so feel free to use butter instead.
I filled these rolls with strawberry jam and about a cup of fresh strawberries which I cut into small pieces, simply because when I eat the rolls I want to bite into strawberries. After all they are the star of this recipe.
I do have to tell you that this cream cheese icing is to die for! I could lick the bowl, it’s so good. Initially I only put a little bit over the rolls but as you can see I kept adding a little bit more and more. I like my strawberry roll smothered in that cream cheese icing. That’s just how I roll. Roll! LOL Get it? Roll!
Have you tried my Cinnabon Cinnamon Rolls? They’re one of the most popular recipes on the blog and that’s because they’re out of this world. Give them a try!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Strawberry Rolls with Cream Cheese Icing
Ingredients
Dough
- 1/2 cup milk
- 1 tsp active dry yeast
- 1 egg
- 1/4 cup sugar
- 1/4 cup margarine or butter (unsalted)
- 2 cups all-purpose flour
- 1/4 tsp salt
Filling
- 1 cup strawberries fresh and chopped
- 3/4 cup strawberry jam
Cream Cheese Icing
- 1/2 cup cream cheese at room temperature
- 3 tbsp butter unsalted, softened
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Warm up the milk in the microwave for 30 seconds. Add yeast to it, stir and let sit for 5 minutes until yeast dissolves.
- In the bowl of your mixer, add the sugar, egg, margarine or butter, flour and pinch of salt. Mix using the paddle attachment until the dough resembles peas. Switch to the hook attachment. add the milk mixture and mix for about 3 to 5 minutes. Dough should be elastic and soft. Place the dough in a slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. I usually turn the oven on to 350 F for about 1 minute until it's warm inside, turn off the oven and place the bowl with the dough in the oven and close the door. This speeds up the process and in about 45 min your dough should have doubled in size.
- Butter a 10 inch pie dish, or any baking dish you choose to use.
- Roll the dough into a rectangle that's about 18 inches x 12 inches. Spread the strawberry jam over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the jelly.
- Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.
- Cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. Use a serrated knife, I found it easier to cut the rolls.
- Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process. Just make sure to turn off the oven, you only want it to warm for about a minute so that the rolls stay in a warm environment.
- In the meantime you can prepare the cream cheese icing. Place all the ingredients in the bowl of your mixer and mix until smooth. If you find the icing is too thick add 1 tbsp of milk, keep adding milk until the desired consistency, but only add 1 tbsp at a time because it thins out quickly. You shouldn't need more than 1 or 2 tbsp of milk, I didn't use any at all. If the icing is too thin, add more powdered sugar and mix. Play with the ingredients, until you get your desired consistency. I like mine a bit thicker, but not too thick so that you can still drizzle over the rolls.
- Once the rolls have doubled in size, bake at 350 F degrees for about 30 minutes or until nice and golden. Let the rolls cool a bit, for about 10 minutes then drizzle with the cream cheese icing and serve.
Notes
Nutrition
Originally posted March 15, 2014.
This looks so great. Can I use a bread machine’s dough function for Step 2? Thanks.
Yes you can!
Hi!
The butter is at room temperature or melted? Thank you!
The recipe says softened.
We made these and loved them! We brought them with us when we went for an elephant tour up in the mountains of Chiang Mai and shared them with our guides and their families. They loved the rolls and so did we!
I have a question…how would you alter the baking time if I made 16 half sized rolls?
They would probably still take about 20 minutes, but each oven is different so it’s best to keep an eye on them and when they’re golden they’re done.
Looks yummy and delicious. Strawberry, the main beauty in this dessert.
Wow! this strawberry recipe looks yummy! Cannot keep my mouth shut! I will try at home.
Perfect timing! We are all trying to shake off the gray, gloomy,winter blahs. Winter wants to hang on but these rolls will chase it away! Some things just brighten your day! Strawberries will do it! Thanks for a great recipe! It makes me happy just to look at the photo. Barb
I feel the same way, glad you loved the recipe!
Jo, these sound amazingly delicious. I am wondering though about your Freezing instructions as you say to continue until Step 10, but there is no step 10 as the rolls are baked in Step 9. Can you clarify please?
Ha! It’s an invisible step. 🙂 I fixed it, it’s supposed to say step 7. 🙂
Oh my goodness! Strawberry season can’t get here fast enough!!
I”VE BEEN SO IMPRESSED WITH YOUR RECEIPE FOR CINNABON”S MYMOTHER WAS A FANTASTIC BREAD BAKER ,BUT I MUST ADMIT YOUR RECEIPE FOR CINNABONS WAS ABSOLUTELY WAS THE BEST DUPLICATE TO HIS FANTASTIC ROLL. THANKS AGAIN1 AUDREY.
Hi Jo—made this yesterday! It’s probably one of my best bread yet (it’s so fluffy!) and it’s totally wonderful. I made a tiny mistake by putting too much strawberry jam (despite your warning), but all is still good. 🙂 Although I knead it in my KitchenAid for nearly 10 minutes instead 3 to 5 minutes like you said.
Can I use instant yeast instead of active?
Yes you can, you don’t have to dissolve the yeast in the warm milk then, you can add it directly to the other ingredients in the bowl of your mixer.
Jo, can these rolls be frozen and then thawed out, for a later date?
Yes, absolutely! I would freeze them without the icing, then I just like to microwave them for about a minute and they’re perfect, just like out of the oven.
Made these yesterday; sent two buns home with the grandson, then we had one for breakfast today. Absolutely delicious! I made mine by hand. The dough seemed quite wet and sticky, but you don’t need much more flour when you start to knead it, so just dust the counter. I ended up wasting some flour. Had quite a bit of icing leftover, but I could have put more on the buns. I’m sure I’ll find a use for it 🙂
Do these need to be refrigerated to keep for a few days?
Obviously I know the frosting would need to be but my question is do the rolls need to be since there is dairy in the dough.
I usually do store them in the fridge in an airtight container, and then when I want to eat one I just take one and microwave it for about 30 seconds just so it’s nice and gooey again.
These look Delish. Can the dough sit overnight? I’d like to make the dough, have it sit overnight then fill, roll, cut, rose and bake the next day.
Yes you can do that. Cover the dough in wrap though.
They look very delicious, what kind of cream cheese did you use Philadelphia or mascarpone?
I used Philadelphia cream cheese.
I am a real baking amateur but my husband LOVeS strawberries! I don’t have a mixer. I do have a hand blender with a dough hook though. How do I get around using a paddle to get pea size dough in the first step?
I’m not quite sure, I’ve never used a blender to make dough before, but honestly, I would just blend all those ingredients together with the dough hook, as long as they’re all blended well together should be fine. You could also knead this by hand, shouldn’t take long at all.
They are the yummiest rolls! The dough is magnificent. I used frozen sliced strawberries. I just drained them real good. I love the icing, it isn’t too sweet. I will make these again and again. Thanks for sharing.
My pleasure, glad you like them!