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Fluffy Strawberry Rolls

Fluffy Strawberry Rolls

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Indulge in the delightful experience of Fluffy Strawberry Rolls, a perfect blend of soft, pillowy dough and luscious strawberry filling. These sweet rolls are ideal for breakfast, brunch, or as a charming dessert, guaranteed to satisfy your sweet cravings. With their airy texture and creamy frosting, they offer a homemade touch that store-bought treats can’t match. Prepare to impress family and friends with this easy-to-follow recipe that brings the joy of fresh strawberries right to your table.

Ingredients

Scale
  • 1/2 cup warmed whole milk (105°f to 110°f)
  • 1 tsp active dry yeast
  • 1/3 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 cup unsalted butter
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup diced fresh strawberries
  • 1/2 cup strawberry preserves
  • 1 tsp granulated sugar for frosting
  • 2 oz cream cheese, softened
  • 1 tbsp unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 3 tbsp whole milk
  • 1/4 tsp vanilla extract

Instructions

  1. Warm the milk to between 105°F and 110°F. Combine with yeast in a mixing bowl and let sit for 5 minutes until frothy.
  2. Add sugar, melted butter, salt, and egg to the yeast mixture. Gradually mix in flour until a soft dough forms.
  3. Knead on a floured surface for about 5 minutes until smooth. Let rise in a greased bowl covered with a towel for about an hour or until doubled in size.
  4. Mix diced strawberries with strawberry preserves in a separate bowl.
  5. Roll out the risen dough into a rectangle about ¼ inch thick and spread the strawberry filling evenly on top.
  6. Roll tightly into a log shape, slice into equal pieces (about 12), and place on a parchment-lined baking sheet.
  7. Let rise again for another 30 minutes before baking at 350°F (175°C) for about 25 minutes or until golden brown.
  8. For frosting, whisk together cream cheese, softened butter, confectioners' sugar, whole milk, vanilla extract, and granulated sugar until smooth. Drizzle over warm rolls before serving.

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