Strawberries & Cream Sweet Rolls – Soft, Fruity & Glazed to Perfection

Hey there, flavor friend! Isla here. Can we just take a moment to appreciate the pure, unadulterated joy of a weekend morning that smells like yeast, sugar, and fresh berries? There’s something almost magical about baking with strawberries, isn’t there? That sweet, ruby-red juice bubbling away, promising a burst of summer in every single bite.

And that’s exactly the vibe we’re chasing today with these Strawberries & Cream Sweet Rolls. Forget everything you know about dry, bland pastries. We’re talking about cloud-soft, pillowy dough swirled with a homemade strawberry filling that’s both juicy and gloriously gooey. It’s dotted with fresh berry pieces and then, just when you think it can’t get any better, we crown the whole situation with a luscious, melt-in-your-mouth cream cheese glaze. This isn’t just a recipe; it’s a brunch centerpiece, a reason to call your friends over, and a guaranteed way to make your kitchen the happiest place in the house.

I know yeast breads can feel a little intimidating, but I promise you, we’re riding the easy wave today. I’ve packed this guide with all my favorite no-fuss tips and chef hacks to make you feel like a baking pro. So, tie on your favorite apron, put on some feel-good music, and let’s bake up some berry bliss together.

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The Sunday Morning Symphony

My love for these sweet rolls is deeply rooted in the soundtrack of my childhood Sundays. My grandma, a woman who measured flour with her heart and butter by the stick, believed a quiet weekend morning was a wasted one. Her kitchen was her symphony hall, and she was the conductor. The percussive *thump-thump-thump* of her kneading dough was my alarm clock. The gentle hum of the oven was the bassline. And the sweet, yeasty fragrance that wafted upstairs was the irresistible siren’s call.

She’d let me be her official “berry masher,” a job I took with the utmost seriousness. I’d stand on a stool, wooden spoon in hand, squishing the sun-warmed strawberries we’d picked the day before into a vibrant, lumpy jam. She’d sneak me a taste of the raw dough (a scandalous act I don’t officially condone, but a core memory nonetheless) and we’d watch through the oven door as the rolls puffed up into golden perfection. That feeling of warmth, of creating something beautiful with your hands, of sharing it with people you love—that’s the soul I’ve baked into this recipe. It’s a little piece of my grandma’s kitchen, right here on BiteTide.

Gather Your Flavor Crew

Here’s your shopping and prepping list! I’ve added little notes for each ingredient because knowing the *why* makes you a more confident cook. Let’s get our mise en place—that’s just a fancy chef term for having everything in its place before we start!

For the Dough:

• 4 cups all-purpose flour (plus extra for kneading): This is our trusty foundation. The gluten gives the rolls their wonderful, pull-apart structure. For a slightly more tender roll, you can swap one cup for bread flour.
• 2¼ tsp active dry yeast (one standard packet): Our little miracle workers! Make sure your yeast is fresh for the best rise. If it doesn’t get foamy in the warm milk, it’s time for a new packet.
• ¾ cup warm milk: Whole milk will give you the richest, softest dough, but 2% works great too! The key is “warm,” not hot—think baby-bottle temperature (around 110°F). Too hot and you’ll send the yeast to an early grave.
• ¼ cup granulated sugar: This sweetens the dough and, more importantly, gives the yeast a delicious snack to get them active and bubbly.
• ¼ cup unsalted butter, melted: Butter equals flavor and tenderness. Using unsalted lets you control the salt level in your dough. If you only have salted, just reduce the added salt by a pinch.
• 1 tsp vanilla extract: The secret background singer that makes the whole flavor profile pop. Don’t skip it!
• 2 large eggs, at room temperature: Eggs add richness, color, and help create that beautiful, tender crumb. Pro-tip: to quickly bring eggs to room temp, let them sit in a bowl of warm water for 5-10 minutes.
• ½ tsp salt: The flavor enhancer! It balances the sweetness and strengthens the gluten in the flour.

For the Strawberry Filling:

• 2 cups fresh strawberries, diced: The star of the show! Using fresh berries gives you those lovely little pockets of juicy fruit. Frozen will work in a pinch, but don’t thaw them first—just toss them in frozen to avoid extra liquid.
• ½ cup strawberry jam or preserves: This is our flavor and glue. It helps create that irresistible, gooey layer that holds everything together. Use a good-quality jam you love the taste of!
• 1 tbsp cornstarch: Our thickening hero! It soaks up the juices released by the strawberries as they bake, preventing a soggy bottom and keeping the filling perfectly saucy.
• 2 tbsp sugar (optional): Taste your berries! If they’re super sweet and in season, you might not need this. If they’re a little tart, this little bit of sugar will wake them right up.

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened: Full-fat is my go-to for the creamiest, dreamiest glaze. Please make sure it’s softened, or you’ll have lumpy glaze—nobody wants that!
• 1 cup powdered sugar: It dissolves beautifully and gives us that smooth, sweet finish.
• 2 tbsp milk: Whole milk or even a splash of heavy cream will make it extra luxurious. This is for getting the perfect drizzling consistency.
• ½ tsp vanilla extract: Because we put vanilla in everything good around here. It ties the whole roll together.

Let’s Build These Beautiful Rolls!

Ready for the fun part? Follow these steps, and you’ll be a sweet roll superstar in no time. I’m talking you through it like you’re right here in my kitchen with me.

1. Wake Up the Yeast: In the bowl of your stand mixer (or a large mixing bowl if you’re going old-school), combine the warm milk, sugar, and yeast. Give it a quick stir and let it sit for 5-10 minutes. You’re waiting for it to get all foamy and frothy on top—that’s how you know your yeast is alive and ready to party! (No foam? Your yeast might be old. It’s better to start over now than have sad, flat rolls later.)
2. Make the Dough: To the yeasty milk, add the melted butter, eggs, vanilla, and salt. Use the paddle attachment to mix until just combined. Now, switch to the dough hook. With the mixer on low, gradually add the 4 cups of flour until a shaggy dough forms. Kick the speed up to medium and let the hook knead the dough for 5-7 minutes. You’re looking for a soft, slightly tacky dough that pulls away from the sides of the bowl. If it’s sticking a lot, add a tablespoon of flour at a time, but be patient—sometimes it just needs a minute to come together. Chef Hack: To knead by hand, turn the dough out onto a floured surface and push, fold, and turn for 8-10 minutes. It’s a great arm workout!
3. The First Rise: Shape the dough into a smooth ball. Place it in a lightly greased bowl, turning it once to coat it in a little oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size. My favorite warm spot? An oven that’s been turned off but was warmed by the pilot light or by briefly turning it on to 200°F and then switching it off.
4. Create the Filling: While the dough is rising, let’s make that glorious strawberry goo. In a medium saucepan, combine the diced strawberries, jam, cornstarch, and sugar (if using). Cook over medium heat, stirring frequently, for about 5-7 minutes, until the mixture has thickened and the strawberries have softened slightly. It will look glossy and jammy. Scrape this into a bowl and let it cool completely. This is crucial! A hot filling will melt the butter in your dough and make it impossible to roll.
5. Roll, Fill, and Roll Again! Once your dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a roughly 12×18 inch rectangle. Spread the cooled strawberry filling evenly over the entire surface, leaving a half-inch border along one of the long edges (this will help you seal the roll). Now, starting with the long edge opposite the border, tightly roll the dough into a log, pinching the bare edge to seal it. Pro-tip: Use a bench scraper or a sharp knife to gently lift and start your roll—it makes it so much easier!
6. Slice and Arrange: Using unflavored dental floss or a very sharp serrated knife, slice the log into 12-15 even rolls. Floss Hack: Slide a piece of floss under the roll, cross the ends over the top, and pull. It gives you clean cuts without squishing the dough! Arrange the rolls, cut-side up, in a greased 9×13 inch baking pan. They should be cozy but not crammed—they need a little room to grow into each other.
7. The Second Rise: Cover the pan with that same towel and let the rolls rise again for 30-45 minutes. They should look puffy and have filled in most of the gaps in the pan. Meanwhile, preheat your oven to 350°F (175°C).
8. Bake to Golden Perfection: Bake the rolls for 25-30 minutes, until the tops are a beautiful golden brown and the filling is bubbly around the edges. Your kitchen will smell like a bakery—enjoy it! Let them cool in the pan for about 10-15 minutes before glazing. This keeps the glaze from completely melting into a puddle.
9. The Grand Finale: The Glaze! While the rolls are cooling, make the glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla until you have a smooth, drizzle-able consistency. Drizzle this liquid gold generously all over the warm rolls. Grab a fork and get ready for bliss.

How to Serve These Sun-Kissed Beauties

Presentation is part of the fun! I love serving these rolls warm, right from the pan for a cozy, family-style vibe. Pull them apart with your hands and watch that gorgeous strawberry swirl stretch. For a prettier plate, use a spatula to carefully lift one or two rolls onto a individual plate, making sure to scoop up any extra glaze and berry bits from the pan. A few fresh strawberry slices and a tiny mint sprig on the side makes it look like it came from a fancy café. And the perfect pairing? A hot cup of coffee, a glass of cold milk, or a mimosa for the ultimate celebratory brunch.

Ride Your Own Flavor Wave!

This recipe is your canvas! Don’t be afraid to get creative and make it your own.

• Lemon-Zested Bliss: Add the zest of one lemon to the cream cheese glaze for a bright, sunny twist that cuts through the sweetness.
• Mixed Berry Bonanza: Swap the strawberries for a mix of raspberries, blueberries, and blackberries. The more, the merrier!
• Chocolate-Dipped Strawberry: Sprinkle ½ cup of mini chocolate chips over the strawberry filling before you roll it up. You’re welcome.
• Vegan-Friendly Version: Use plant-based milk and butter, a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and vegan cream cheese. It works like a charm!
• “Rhubarb & Cream” Twist: Replace the strawberries with 2 cups of diced fresh rhubarb and increase the sugar in the filling to ½ cup. The tartness is incredible!

Isla’s Kitchen Notes & Confessions

This recipe has seen a lot of iterations in my kitchen. The first time I made them, I was so impatient I slathered on the warm filling, which immediately melted the butter and turned my roll into a sticky, un-rollable mess. We had “Strawberry & Cream Cobbler” that day instead! It was still delicious, but it taught me the importance of patience (and cooled filling).

Over time, I’ve learned that a little extra vanilla in the dough and a generous hand with the glaze are non-negotiable. I’ve also started making a double batch of the filling and freezing half, so on a lazy Sunday, I’m halfway to heaven already. These rolls have been the star of countless birthday breakfasts, sleepy sleepovers, and “just because” Tuesdays. Food is love, remember? And these rolls are a big, warm, berry-filled hug.

Your Questions, Answered!

I’ve gotten so many messages about this recipe over the years! Here are the most common questions and how to fix them.

Q: Can I make these the night before?
A: Absolutely! This is my favorite brunch hack. After you’ve placed the sliced rolls in the pan, cover them tightly with plastic wrap and pop them in the fridge overnight. The next morning, take the pan out, let it sit on the counter for about an hour to take the chill off, then bake as directed. The slow rise in the fridge actually develops even more flavor!

Q: My dough didn’t rise. What went wrong?
A: Oh, we’ve all been there! The usual suspects are: 1) Old Yeast: Always check the expiration date. 2) Milk was too hot: If the milk was hotter than 110-115°F, it likely killed the yeast. 3) The spot was too cold: Yeast loves warmth. If your kitchen is chilly, let the dough rise in an oven with the light on—it creates the perfect cozy environment.

Q: My filling leaked out everywhere and made a mess!
A: A little leakage is normal and totally delicious! But if it’s a flood, it’s usually because the filling was too warm or wet. Make sure it’s completely cooled and that you used the cornstarch. Also, don’t overfill the rolls—a thin, even layer is better than a mountain in the middle.

Q: Can I use frozen strawberries?
A: You can! Do not thaw them. Dice them while they’re still frozen and toss them directly with the jam and cornstarch. You may need to add a minute or two to the cooking time for the filling to thicken properly.

These Strawberry Sweet Rolls are a showstopper in every sense—soft, tender dough wrapped around a luscious strawberry filling and topped with a generous cream cheese glaze. Perfect for brunches, birthdays, or any cozy morning, they’re fun to make, customizable with creative twists, and utterly irresistible when served warm. Whether you stick to classic strawberries, mix in berries, or add a chocolate or citrus twist, each bite is a comforting, sweet hug that turns any day into a special occasion.