April 16th, 2014

Strawberry Sweet Rolls

Strawberry Sweet Rolls

Fresh Strawberry Sweet Rolls – that’s worth waking up early for!  Strawberries are are filling the produce section this spring and these sweet rolls are the perfect excuse to buy them up, chop them up, and eat them up!




Fresh strawberries tucked into sweet and tender rolls – YUM.  Don’t worry, the dough is easy to make and easy to work with.  You can even make them up the night before so you can eat them hot and fresh in the morning {see note at bottom of recipe}.


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Whether you are looking for a fresh Easter breakfast or brunch, a way to celebrate the weekend, or an delicious summer reunion, these sweet rolls are just what you need.


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We hope you have a wonderful Easter celebration.   Remember, if you need more holiday inspiration, check out our Easter Goodies here–  we’ve got you covered.


Strawberry Sweet Rolls



1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting


2 tablespoons unsalted butter, softened
2 cups fresh strawberries, chopped small
1/3 cup sugar
1 tablespoon cornstarch


3/4 cup confectioners’ sugar
3 tablespoons unsalted butter, melted
2 tablespoons milk (more if needed)


In a small saucepan or in the microwave, warm the milk over moderately low heat until it’s warm but not hot.  Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

Spread the 2 tablespoons of butter over the dough,  combine the sugar and corn starch together and toss with the strawberrie.  Immediately spread the strawberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

In a small bowl, whisk the confectioners’ sugar with the butter and milk to form a thick glaze.

Lift the rolls out of the pan using the parchment paper.  Drizzle glaze over rolls.  Serve warm or at room temperature.

Make Ahead:  The recipe can be prepared in advance by placing the filled and cut rolls in the refrigerate overnight and then return to room temperature and let rise before baking.
Recipe adapted from Food and Wine



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3 Responses to “Strawberry Sweet Rolls”

  1. OMG I am drooling- these look absolutely delish!! Guess what I am making this weekend- haha! THANKS

  2. OH YUM!!

  3. I bet they melt in your mouth!


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