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strawberry sweet roll on pink scalloped plate

Strawberry Sweet Rolls

  • Author: Quin Liburd
  • Prep Time: 2hr
  • Cook Time: 30m
  • Total Time: 2hr 30m
  • Yield: 9-12 rolls 1x
  • Category: Desserts and Sweets
  • Method: Baking
  • Cuisine: American


Such a bright delight are these strawberry sweet rolls which are super fluffy, tender, and beaming with strawberry flavor. They’re also topped with a delicious strawberry cream cheese icing!



For the dough

  • 1/2 cup white granulated sugar
  • 1 cup whole milk, lightly warmed
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 3 large eggs, room temperature
  • 1/2 cup (1 stick) unsalted butter, melted and lightly cooled
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups bread flour, plus more as needed
  • 4 tablespoons freeze-dried strawberry powder
  • 1 teaspoon kosher salt

For the filling

  • 1/4 cup unsalted butter, softened to room temperature 
  • 1 cup white granulated sugar
  • 1/4 teaspoon kosher salt

Strawberry Cream Cheese Icing

  • 1/4 cup unsalted butter, softened to room temperature
  • 4 ounces (block-style) cream cheese, softened to room temperature
  • 1 1/2 cups powdered sugar
  • 1 tablespoon freeze-dried strawberry powder
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk


For the dough:

  1. In the bowl of a stand mixer: add in the sugar, warmed milk, and sprinkle the yeast on top. Let it sit for 5-10 minutes to activate the yeast. Look for the mixture to bloom and be somewhat fragrant. Then add in the eggs, butter, vanilla extract, all-purpose flour, bread flour, strawberry powder, and salt. Attach the dough hook attachment onto your mixer.
  2. Knead/mix on medium speed until the dough begins to come together. Knead the dough until smooth but still soft, about 6-7 minutes. Alternatively, knead the dough by hand if not using a stand mixer. The dough should be nice and soft and may be a little sticky. If you find that your dough is too sticky (and sticking to the bottom/sides of the bowl), add in 1-2 tablespoons more of bread flour only if needed.
  3. Shape the dough into a ball and place it into a large greased bowl and turn the dough ball over to fully coat the dough. Cover the bowl with plastic wrap or a clean linen and let the dough proof in a warm environment until it doubles in size, about 1 1/2 – 2 hours.
  4. Once the dough has doubled in size, punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into a rectangle (about 14×9 inches) with the longer side facing you. Use a little extra flour on the rolling pin if the dough is sticking *only if needed*.
  5. Filling: Use your hands to spread the softened butter over the dough and then sprinkle the sugar and salt evenly over the dough leaving a 1 inch border at the top and bottom. 
  6. Carefully roll up the dough into a log starting with the longest side furthest from you, pinching the seams of the dough to seal. I recommend cutting about 1 inch off the ends of the log as those ends will not be as uniform as the other pieces. Cut the log crosswise into 9 equal slices using a sharp knife (alternatively, you can also make 12 rolls if you cut them in smaller sizes).
  7. Lightly butter/spray a 9×13 inch baking pan and then line it with parchment paper for (as filling may leak out). Then arrange the slices with the cut side up into the pan. Cover the baking dish with plastic wrap and transfer it into the refrigerator to rest the rolls overnight, 8-10 hours (<<< no more than this time frame!). Alternatively, to make rolls on the same-day, allow the rolls to proof again in a warm environment for another 1-2 hours until puffy and then bake as directed.
  8. Remove the rolls from the refrigerator and allow the rolls to come back up to room temperature for 1 – 2 hours, until puffy, before baking. While the rolls sit out, preheat the oven to 350°F. Remove the plastic wrap and bake rolls for about 30 minutes or until lightly golden brown.
  9. While the strawberry sweet rolls bake, prepare the icing (instructions below).
  10. Once the rolls are done baking; allow them to cool for 5 minutes and then use an offset spatula or spoon to spread the icing over the rolls, as desired, and serve. Enjoy!

Strawberry Cream Cheese Icing:

  1. Beat the butter and cream cheese together until light and fluffy, about 2-3 minutes. Add in the powdered sugar and continue beating until well incorporated. Then add in the strawberry powder and vanilla extract and continue beating together to combine. Pour in the milk and mix together again until the icing fully comes together and is completely smooth.


  1. Freeze dried strawberries: You will need a package of at least 1.2 oz (34 grams).
  2. Warming milk: I like to warm the milk by placing it into a microwave safe vessel and warming it for about 50 seconds. The milk should be warm like a baby’s bottle (between 100°-110° F) and not scorching hot or it will kill the yeast.
  3. Overnight time: No more than 8-10 hours of refrigeration time is recommended or it will cause the rolls to dry out and change in texture.
  4. Please read the blog post in its entirety for more tips + tricks.

Keywords: yeast, sweets, strawberry, desserts, baking, rolls, buns