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Strawberry Rolls with Cream Cheese Glaze have a sweet strawberry filling wrapped around tender fluffy pastry and topped with a luscious cream cheese glaze.
Simply Amazing Strawberry Rolls
Fresh strawberries are back in season – and now is the perfect time to make our fantastic Strawberry Rolls with Cream Cheese Glaze.
These drool-worthy rolls are a great addition to any special breakfast or brunch – in fact, I bet Mom would love a pan of these baked specially for her for Mother’s Day!
This recipe uses the same amazing pastry from this cinnamon roll recipe, but instead of the cinnamon raisin filling, we swapped in a sweet strawberry filling made from sweetened fresh strawberries, lemon juice, and strawberry extract.
After spreading the filling over the dough, it is rolled and cut into portions and placed in a baking pan to rise one more time before being baked. Then, while the Strawberry Rolls are still warm, a thick and creamy sweetened cream cheese glaze is slathered over the top to melt into every crevice.
Why you’ll love Strawberry Rolls with Cream Cheese Glaze
- Every pillowy bite is full of sweet strawberries in the most tender pastry roll – all topped with a luscious cream cheese frosting.
- Although this recipe takes time for the pastry dough to rise and for the strawberry filling to be reduced, it’s not at all difficult to make.
- These strawberry rolls can be served for breakfast, brunch, or even dessert.
Key Ingredients & Substitutions
- Dough – All-purpose flour, dry yeast, whole milk, butter, extra virgin olive oil, granulated sugar, salt, and whole eggs.
- Filling – Fresh strawberries, granulated sugar, fresh lemon juice, and strawberry extract.
- Glaze – Cream cheese, butter, confectioners’ sugar, strawberry extract, vanilla extract, and salt.
Special Tools Needed
- Stand Mixer with Paddle and Dough Hook
- Various Measuring Cups and Spoons
- Hand Mixer (or use the stand mixer)
- Probe Thermometer – To measure the temperature of the milk before adding it to the yeast.
- Large Bowl – For proofing the dough.
- Rubber Spatula
- Paring Knife
- Medium Saucepan
- 9X13-inch Baking Pan or Dish
- Rolling Pin
- Pastry Brush
- Measuring Tape or Ruler
- Offset Spatula
- Thin-Bladed Sharp Knife – To cut the rolls.
- Cooling Rack
How do I make Strawberry Rolls with Cream Cheese Glaze?
- Sift half the flour into the bowl of a stand mixer and add dry yeast.
- Heat milk, butter, olive oil, sugar, and salt and slowly add to the flour and yeast mixture.
- Slowly add remaining sifted flour and mix to combine.
- Add eggs one at a time with mixer running and mix on high for three minutes.
- Place dough into a large, oiled bowl, cover, and proof until double.
- While dough is proofing, put cut up strawberries, sugar, lemon juice, and extract into a saucepan and cook for 30-35 minutes until reduced and thick. Cool.
- Punch down dough and roll to 14×22 inches.
- Spread cooled filling onto dough, leaving one long edge free. Brush that edge with water and roll the dough and strawberry filling, ending on the wet edge.
- Cut into 12 pieces and place cut side up in buttered 9×13-inch pan. Cover with plastic wrap and a dish towel and proof for one hour.
- Bake for about 20 minutes until browned.
- While rolls bake, beat cream cheese and butter until creamy then add powdered sugar, extracts and salt and beat until fluffy.
- Glaze after cooling the rolls on a rack for five minutes.
- Enjoy!
Tips & Tricks
- If you can’t find strawberry extract, replace it with vanilla extract. This McCormick brand of strawberry extract is excellent and has a natural strawberry taste. (And reasonably priced too.)
- These strawberry rolls are best served warm. After cooling for five minutes, spread glaze over warm rolls while they are still in the pan.
- Use a small knife to separate the cooked rolls from each other before lifting out and serving.
- To make a decorative strawberry fan, using a sharp paring knife, and with the strawberry on its side, make cuts from right to left leaving the green leaves and stem uncut. Then with your thumb and index finger, fan out and use to decorate the rolls.
Frequently Asked Questions
- Can I make Glazed Strawberry Rolls ahead of time? These are best prepared, baked and served warm but they reheat well.
- How do I store leftovers? Store in an airtight container at room temperature for up to two days, or refrigerate for up to four days.
- How do I reheat leftovers? Warm in the oven just long enough to soften the glaze, or microwave individual portions briefly to warm up a little.
- Can I freeze? Yes, these freeze well, even when iced.
You might like these other Strawberry Recipes:
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Strawberry Rolls with Cream Cheese Glaze
Strawberry Rolls with Cream Cheese Glaze have a sweet strawberry filling wrapped around tender fluffy pastry and topped with a luscious cream cheese glaze.
Ingredients
Dough
5 cups all-purpose flour, divided
1 package dry yeast (1/4 ounce)
5 tablespoons butter
1 tablespoon extra-virgin olive oil
1/3 cup granulated sugar
1/2 teaspoon salt
1 cup of whole milk
3 eggs
Filling
12 ounces fresh strawberries, sliced
1 cup granulated sugar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon strawberry extract (use vanilla if you can’t find strawberry)
Glaze
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 cups confectioner’s sugar
1 teaspoon strawberry extract
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
- Sift five cups of flour into a large bowl and add half to the bowl of a stand mixer, keeping the second half for later in this recipe.
- Add the package of dry yeast to the flour in the stand mixer and mix once to combine with the paddle attachment.
- In a small saucepan, heat butter, olive oil, sugar, and salt until just warm and butter is melted. Add the milk and heat and stir just until the mixture has reached 110 degrees F.
- Add this mixture one third at a time to the flour mixture in the stand mixer, beating on low speed until all the liquid is in.
- Add the eggs one at a time while continuing to beat on low speed.
- Scrape the sides and beat on high speed for 3 minutes.
- Pull out the paddle and replace it with the dough hook. On low speed, add in a little flour at a time from the sifted flour from earlier until a soft dough has formed.
- At this point, the mixture should have come together into a soft but not too sticky, pliable dough. If it is still too sticky, add a tablespoon of flour at a time until it is no longer sticky and doesn’t stick to the bottom when mixed.
- Place the dough in a large, greased bowl (brush bowl with olive oil), turn and cover with plastic and a towel. Let rise in a warm place until doubled in size. (1-2 hours)
- While dough is proofing, put cut up strawberries into a saucepan with the sugar, lemon juice, and extract and cook for 30-35 minutes on low until reduced and thick. Set aside to cool.
- Butter a 9×13-inch baking dish and set aside.
- After the dough has doubled, punch it down and let it rest for 10 minutes.
- Roll the dough out on a lightly floured surface to a 14×22-inch rectangle.
- Spread the cooled filling with an offset spatula to all edges except the back long edge.
- With a pastry brush, brush a little water on the edge that was left dry.
- Begin rolling the long side towards the edge you just wet, ending with seam side down.
- With a thin bladed, sharp knife, cut the dough in half and in half again (four even pieces). Then cut each piece into thirds so you end up with twelve pieces.
- Arrange in the prepared 13×9-inch baking pan or dish, cut side up.
- Spray the top of the rolls with kitchen pan spray and place a sheet of plastic wrap and a dish towel over the top and proof for one hour in a warm place until doubled in size.
- Preheat oven to 375 degrees F., and place oven rack into center of the oven.
- Bake uncovered for 18-22 minutes until golden. To test for doneness in the center, poke with a probe thermometer and if at least 200 degrees F, remove from oven. If the internal temperature rises higher than 200 degrees F before they finish browning, this is fine.
- While the rolls bake, make the glaze.
- In a large bowl, place softened cream cheese and softened butter and beat with a hand mixer for about five minutes until creamed and slightly pale.
- Add half the powdered sugar and slowly beat until incorporated. Add the rest of the powdered sugar and again, mix on low until incorporated.
- Add the two extracts and salt and beat on high for five minutes until creamy and fluffy.
- Once the rolls come out of the oven, set the pan on a cooling rack and cool for five minutes.
- Use the offset spatula to smear the glaze all over the tops while still warm.
- Use a small thin sharp knife and gently separate the rolls from each other. Then use a small spatula to lift them out of the pan and onto serving dishes.
- If garnishing with a strawberry fan, place on the side of the dish when serving. See Tips & Tricks in our post on how to make a strawberry fan.
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Awesome recipe!! Love the strawberries in rolls. Thanks for all the great recipes.
Thank you so much Phyllis!