Strawberry Rolls with Cream Cheese Icing
These Strawberry Rolls with Cream Cheese Icing are soft, fluffy, and packed with sweet strawberry jam and fresh berries in every swirl. Topped with rich, tangy cream cheese icing, they’re the kind of cozy breakfast treat that turns any weekend into something special. A Jo Cooks favorite since 2014!
Servings: 8
Calories: 476kcal
Equipment
Ingredients
Dough
- ½ cup milk
- 1 teaspoon active dry yeast
- 2 cups all-purpose flour
- ¼ cup sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter or margarine, softened to room temperature
- 1 egg
Filling
- ¾ cup strawberry jam
- 1 cup strawberries fresh and chopped into small pieces
Cream Cheese Icing
- ½ cup cream cheese at room temperature
- 3 tablespoon butter unsalted, softened
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
Instructions
- Warm up the milk in the microwave for 30 seconds. Add the yeast to it, stir and let sit for 5 minutes until yeast dissolves. You can also add about a teaspoon of sugar to it to help the yeast along.
- In the bowl of your stand mixer, combine the flour, sugar and salt together. To it, add the butter, egg and the yeast mixture. Using the dough hook attachment, knead the mixture for about 3 to 5 minutes. You're looking for the dough to become 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. If your oven has the proof function use that and keep the dough inside the oven, otherwise turn the oven on to 350℉ 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.
- Grease your baking dish, cast iron skillet, ceramic pie plate, glass dish… I’ve used them all and they all work beautifully.
- 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.
- Gently 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. I found it easier to cut the rolls using a sharp, serrated knife.
- 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 tablespoon of milk, keep adding milk until the desired consistency, but only add 1 tablespoon at a time because it thins out quickly. You shouldn't need more than 1 or 2 tablespoon 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℉ 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.
Video
Notes
- Yeast Check: Make sure your yeast is fresh and your milk is warm (not hot!), around 100–105°F is perfect. No foam = no rise = start over.
- Don’t Overfill: I know it’s tempting, but too much jam or too big berry chunks will spill out everywhere. Keep it thin and even.
- Dental Floss Trick: Unflavored dental floss slices rolls cleanly without flattening them. Trust me, it’s a game changer.
- Bakeware Options: Cast iron, ceramic, or glass… I’ve baked these rolls in every type of pan and they always turn out great. Just grease well.
- Make Ahead Friendly: Prep the night before and do the first rise in the fridge, or freeze the rolls pre-bake and finish them fresh later. Easy.
Nutrition
Serving: 1roll | Calories: 476kcal | Carbohydrates: 78g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 145mg | Potassium: 140mg | Fiber: 2g | Sugar: 46g | Vitamin A: 546IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg
