Name: Fresh Strawberry Rolls
Prep time: 25 min
Cook time: PT-491318H26M45S
Total time: 2 h 30 min
Cuisine: American
Ingredients: For the Dough:; 3 1/2 cups all-purpose flour; 1 packet (2 1/4 tsp) instant yeast; 1/4 cup granulated sugar; 1/2 tsp salt; 3/4 cup whole milk, warmed; 1/4 cup unsalted butter, melted; 1 large egg; For the Strawberry Filling:; 1 1/2 cups fresh strawberries, chopped; 1/4 cup granulated sugar; 1 tbsp cornstarch; 1 tbsp lemon juice; 1/2 tsp vanilla extract; For the Glaze (optional):; 1 cup powdered sugar; 1–2 tbsp milk or cream; 1/2 tsp vanilla extract

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Fresh strawberry rolls are a soft, sweet twist on classic cinnamon rolls, made with juicy strawberries instead of spiced sugar. I love how the fresh fruit melts into the dough as it bakes, creating a swirl of flavor in every bite. These rolls are perfect for breakfast, brunch, or a fruity dessert that feels homemade and special.

Why You’ll Love This Recipe

I love these rolls because they’re bright, fresh, and just sweet enough. The dough is soft and pillowy, while the strawberries bring natural sweetness and a pop of color. They’re a beautiful treat for spring and summer, but I’ve made them year-round using fresh or frozen berries. The best part is that the recipe is easy to follow, and the results always feel bakery-worthy. Fresh Strawberry Rolls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:

All-purpose flour
Instant yeast
Sugar
Salt
Whole milk
Butter (unsalted)
Egg

For the Strawberry Filling:

Fresh strawberries (chopped)
Sugar
Cornstarch
Lemon juice
Vanilla extract

For the Glaze (optional):

Powdered sugar
Milk or cream
Vanilla extract

Directions

I warm the milk and mix it with sugar and yeast. I let it sit for a few minutes until foamy.
I add the melted butter, egg, and salt, then stir in the flour to form a dough. I knead until smooth and let it rise in a warm place for about 1 hour.
While the dough rises, I cook the chopped strawberries with sugar, cornstarch, lemon juice, and vanilla until thickened, then cool it completely.
Once the dough has risen, I roll it out into a rectangle and spread the cooled strawberry filling over the top.
I roll the dough tightly into a log and slice it into 9–12 rolls.
I place the rolls into a greased baking dish, cover, and let them rise again for 30–45 minutes.
I bake the rolls at 350°F (175°C) for 25–30 minutes, until golden and cooked through.
After baking, I let them cool slightly and drizzle with a simple glaze if I want a little extra sweetness.

Servings and timing

This recipe makes 9–12 rolls.
Prep time: 25 minutes
Rise time: 1 hour 30 minutes
Bake time: 25–30 minutes
Total time: Around 2 hours 30 minutes

Variations

I’ve added cream cheese to the glaze for a tangy finish.
For a shortcut, I use store-bought dough or jam when I’m short on time.
A handful of white chocolate chips in the filling adds extra sweetness.
I sometimes mix in chopped basil or mint with the strawberries for a fresh twist.
For a more decadent version, I serve them warm with whipped cream or ice cream.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for 1–2 days, or in the fridge for up to 4 days. To reheat, I microwave individual rolls for about 20 seconds, or warm them in the oven at 300°F (150°C) for 10–15 minutes. These also freeze well—I wrap them tightly and thaw overnight before reheating. Fresh Strawberry Rolls

FAQs

Can I use frozen strawberries?

Yes, I thaw and drain them first, then cook them the same way as fresh. They still make a great filling.

Do I need a stand mixer to make the dough?

No, I usually knead by hand. A mixer helps, but it’s not necessary if I give the dough a little extra time and attention.

Can I make the rolls ahead of time?

Yes, I prepare them up to the second rise, then refrigerate overnight. I let them come to room temp and rise again before baking.

How do I know when the rolls are done baking?

They’re ready when golden on top and cooked in the center. I check the middle roll—it should spring back when lightly pressed.

What’s the best way to keep the rolls soft?

I let them cool slightly, then cover them loosely with foil or a clean towel to keep in the moisture.

Conclusion

Fresh strawberry rolls are one of my favorite sweet bakes—they’re soft, fruity, and so pretty on the plate. I love how the strawberries swirl into the dough and make every bite taste like sunshine. Whether I’m serving them warm for brunch or saving one for a treat later, these rolls never disappoint.