This Homemade Strawberry Sweet Rolls Recipe transforms a classic breakfast favorite into a delicious summertime treat. Soft, fluffy homemade rolls swirled with chunky strawberry jam and finished with a silky vanilla butter glaze. These sweet strawberry rolls are everything you love about classic cinnamon rolls with a bright, summery twist.
A Summer Twist on Classic Cinnamon Rolls
While I’ll always have a soft spot for the warm cinnamon and spice flavors that fill the kitchen during the holidays, once strawberry season arrives, my cravings shift toward something a little brighter.
These Sweet Strawberry Rolls are the summertime cousin of traditional cinnamon rolls. Instead of a cinnamon-sugar filling, each tender spiral is layered with thick, chunky strawberry jam that bubbles and caramelizes as it bakes. The result is a soft yeast roll with pockets of sweet strawberries tucked between every layer.
The best part? These rolls don’t need to look perfect. In fact, the messier they are, the better. As the jam oozes and settles into the dough, it creates juicy pockets of berry flavor throughout the rolls.
Finished with a simple vanilla butter glaze that melts into the warm swirls, these strawberry sweet rolls are perfect for breakfast, brunch, holiday weekends, family reunions, or summer potlucks.
Serve them warm with a hot cup of coffee in the morning or alongside a cold glass of milk on a warm afternoon.
Why You’ll Love This Recipe
- Soft, fluffy homemade yeast dough.
- Loaded with sweet strawberry flavor.
- Made with simple pantry ingredients.
- Perfect for summer brunches and gatherings.
- Can be prepared the night before.
- Freezer-friendly for make-ahead baking.
- A fun twist on traditional cinnamon rolls.
Soft Strawberry Sweet Rolls with Vanilla Butter Glaze
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Ingredients
For the Dough
- ¾ Cup Whole Milk (180 grams)
- 2¼ Teaspoons Active Dry Yeast (one ¼-ounce packet)
- ¼ Cup Granulated Sugar (50 grams)
- 4 Tablespoons Salted Butter melted and cooled (57 grams)
- 1 Large Egg room temperature
- 1 Large Egg Yolk room temperature
- 3 Cups Bread Flour 360 grams, plus more as needed
- ¾ Teaspoon Salt
- Olive oil or cooking spray for greasing the bowl
For the Strawberry Filling
- 4 Tablespoons Salted Butter softened (57 grams)
- 1 Cup Strawberry Jam thick, chunky or preserves
- 1 Tablespoon Cornstarch
For the Vanilla Butter Glaze
- 1½ Cups Powdered Sugar sifted
- 1 Tablespoon Butter melted
- 2 Tablespoons Milk
- ¼ Teaspoon Vanilla Extract
Instructions
How to Make Sweet Strawberry Rolls
- Activate the Yeast. Warm the milk to approximately 100°F. It should feel warm to the touch but not hot.
- In a large mixing bowl or stand mixer, whisk together the warm milk, yeast, and sugar. Allow the mixture to sit for 5 to 10 minutes until foamy.¾ Cup Whole Milk, 2¼ Teaspoons Active Dry Yeast, ¼ Cup Granulated Sugar
- Add the Wet Ingredients. Whisk in the melted butter, egg, and egg yolk until combined.4 Tablespoons Salted Butter, 1 Large Egg, 1 Large Egg Yolk
- Mix the Dough. Add the bread flour and salt.3 Cups Bread Flour, ¾ Teaspoon Salt
- Mix with a dough hook or sturdy spoon until a shaggy dough forms.
- Knead for 5 to 8 minutes until smooth and elastic.
- If the dough feels overly sticky, add additional flour one tablespoon at a time until the dough stretches thin enough to allow light through without tearing.
- First Rise. Lightly grease a large bowl.Olive oil or cooking spray for greasing the bowl
- Place the dough inside, cover, and allow it to rise in a warm location for 1 to 1½ hours, or until doubled in size.
- This rise is forgiving and can be extended if needed to fit your schedule.
- Prepare the Filling. In a small bowl, combine the strawberry jam and cornstarch. Stir until evenly mixed.1 Cup Strawberry Jam, 1 Tablespoon Cornstarch
- Roll Out the Dough. Punch down the risen dough and transfer it to a lightly floured surface.
- Roll into a rectangle approximately 12 x 15 inches and about ¼-inch thick.
- If the dough shrinks back while rolling, allow it to rest for 5 minutes before continuing.
- Add the Filling. Spread the softened butter evenly over the dough, leaving about 1 inch along the top edge.4 Tablespoons Salted Butter
- Spread the strawberry mixture over the butter, distributing the strawberry pieces evenly across the surface.
- Roll and Cut. Starting from the long side, carefully roll the dough into a log.
- This step can get messy, and that’s completely normal. The jam may ooze out as you roll.
- Pinch the seam closed as best as possible.
- Using a serrated knife, dough scraper, or unflavored dental floss, cut the log into 12 equal rolls.
- Second Rise. Arrange the rolls in a greased 9 x 13-inch baking dish.
- Cover and allow them to rise for 30 to 45 minutes while the oven preheats to 350°F.
- Bake. Bake for 25 to 30 minutes until lightly golden brown.
- The center of the rolls should reach approximately 180°F on an instant-read thermometer.
- If the tops begin browning too quickly, loosely tent with foil during the final few minutes of baking.
- Make the Glaze. Whisk together the powdered sugar, melted butter, milk, and vanilla until smooth.1½ Cups Powdered Sugar, 1 Tablespoon Butter, 2 Tablespoons Milk, ¼ Teaspoon Vanilla Extract
- Add additional milk if a thinner glaze is desired.
- Glaze and Serve. Allow the rolls to cool for 5 to 10 minutes.
- Drizzle the glaze generously over the warm rolls. The warmth helps the glaze melt slightly and settle into every swirl.
- Serve warm.
Notes
Tips for Success
Make-Ahead Instructions For overnight strawberry rolls, prepare the recipe through shaping the rolls. Place them in the baking dish, cover tightly, and refrigerate overnight. The next morning, remove the pan from the refrigerator and allow the rolls to come to room temperature and complete their second rise before baking. Activating the Yeast. When activated, the yeast foamy on top. This foam is proof your yeast is alive and ready to work. No foam means your milk was too hot or your yeast is dead. Start over if that happens.- Use thick strawberry preserves rather than runny jam.
- Bread flour creates the softest, chewiest texture.
- Room-temperature eggs help the dough rise more evenly.
- Don’t overheat the milk, as excessive heat can kill the yeast.
- A serrated knife works best for cutting jam-filled rolls without squashing them.
- Expect some filling to escape. That’s part of their homemade charm.
Nutrition
Variations
Fresh Strawberry Rolls
Mix finely diced fresh strawberries into thick preserves for extra berry flavor.
Strawberry Cream Cheese Rolls
Spread a thin layer of softened cream cheese over the dough before adding the strawberry filling.
Mixed Berry Rolls
Replace part of the strawberry preserves with raspberry or blueberry preserves.
Lemon Strawberry Rolls
Add 1 teaspoon of fresh lemon zest to the glaze for a bright citrus finish.
Storage
Store leftover rolls covered at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Reheating
Warm individual rolls in the microwave for 15 to 20 seconds.
For larger portions, cover with foil and warm in a 300°F oven until heated through.
Freezing
Freeze baked rolls in an airtight container for up to 3 months.
Thaw overnight in the refrigerator and warm before serving.
Can I use strawberry jelly instead of preserves?
Yes, but thick, chunky preserves provide the best texture and strawberry flavor throughout the rolls.
Can I freeze the unbaked rolls?
Yes. After shaping, freeze the rolls in the pan. Thaw overnight in the refrigerator and allow them to rise before baking.
Why did my filling leak out?
A little leakage is normal with fruit-filled rolls. Thick preserves and the added cornstarch help minimize excess spreading.
Can I make these without a stand mixer?
Absolutely. The dough can be mixed and kneaded entirely by hand.
A Sweet Taste of Summer
These Sweet Strawberry Rolls with Vanilla Butter Glaze bring together everything we love about homemade baking: soft dough, sticky fruit filling, and a simple glaze that melts into every bite.
Whether you’re baking them for a holiday breakfast, a weekend brunch, or simply because strawberry season is too short to waste, they’re a delicious reminder that some of the best treats come from embracing a little delicious mess.
My family loved this!