clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberries & Cream Sweet Rolls

Strawberries & Cream Sweet Rolls

  • Yield: makes 12 large rolls 1x



For the Dough:

  • 2 cups whole milk
  • ½ cup canola oil
  • ½ cup sugar
  • 1 package of active-dry yeast (2¼ teaspoons)
  • 4½ cups all-purpose flour, plus more for rolling out the dough
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons fine salt

For the Filling:

  • 3 tablespoons unsalted butter, melted
  • 1 cup strawberry preserves
  • ½ cup sliced strawberries

For the Frosting:

  • 2 tablespoons unsalted butter, softened
  • 4 oz cream cheese, softened
  • 2 teaspoons vanilla bean paste (or extract)
  • The zest of 1 lemon
  • 2½ cups powdered sugar
  • 2 tablespoons milk or heavy cream


For the Dough:

  1. Whisk together the milk, canola oil, and sugar in a medium saucepan. Place over medium heat and whisk until well combined (you want the sugar to dissolve).
  2. Remove from the heat and allow the mixture to cool slightly. Sprinkle the yeast over the top and let it sit for 1 minute.
  3. In the bowl of your stand mixer, add 4 cups of the flour, baking soda, and baking powder. Whisk to combine.
  4. With the dough hook attachment, start the machine and slowly pour in the yeast mixture until it is just combined. Mix in the last ½ cup of flour and the salt and mix until incorporated.
  5. Cover the bowl with a towel and place in a warm place for an hour.
  6. At this point, you can either roll out the dough/form the rolls and use it immediately or store it in the fridge, well covered, for a couple days.
  7. Roll the dough out into a large rectangle on a well-floured surface until it is about ¼-inch thick.

For the Filling:

  1. Brush the surface of the dough with the melted butter.
  2. Spread the strawberry preserves on top of the butter, leaving a small border around the edges of the dough.
  3. Top with an even layer of the thinly sliced strawberries.

Forming the Rolls:

  1. Carefully loosen the dough from the surface on one long edge of the rectangle. Slowly and carefully roll the dough into a tight log. Pinch the seam closed and then gently even out the log so it is the same diameter from end to end. Slice the log in half and then cut each half evenly into thirds. You should now have six pieces of the log. Slice each piece in half to make 12 cinnamon rolls. This will be messy – it’s OK! Once everything bakes, everything will look pretty again.
  2. Arrange the rolls in a large buttered baking dish. Cover with plastic wrap.
  3. At this point, you can place the baking dish in the fridge for up to 16 hours to make the next day. Or, you can proceed with allowing them to rise for another hour at room temperature. If keeping in the fridge, remove one hour before you are ready to bake and allow them to double in size again.
  4. Bake the rolls in a 350°F oven for 20-25 minutes or until puffed and golden brown on top.

For the Frosting:

  1. Beat the butter and cream cheese together in the bowl of a stand mixer (or use a hand mixer) until fluffy, creamy, and well combined.
  2. Add the vanilla bean paste and lemon zest and mix to incorporate.
  3. Add half of the powdered sugar and beat to combine. Add the remaining sugar and beat until fully incorporated and the mixture is fluffy and smooth.
  4. Beat in the heavy cream last and mix until the frosting is very fluffy.
  5. Generously frost the strawberry rolls with the frosting while they’re still warm.