Why have I been eating cinnamon rolls this entire time when strawberry rolls were right there? Tangy homemade strawberry jam is the star of this soft buttery roll that will melt right in your mouth.
Strawberry rolls are a worthy time commitment. The rolls have a total rise time of 3 hours but the result is a soft roll filled with tangy strawberry jam. Bonus, you can definitely make these overnight!
Use your favorite jam for the filling. I am a big fan of Bonne Maman jam, but as soon as I made that strawberry jam, I knew it would be a perfect filling for some sweet rolls. Homemade jam is thinner than store bought, so I was not sure how much to use. You’ll notice there isn’t a measurement in the recipe, because you kind of need to feel it out a bit, and I didn’t measure it in real time. Even still I wish that I had used just a bit more.
What about the Roll?
The “roll” part of the strawberry roll is my go-to recipe for cinnamon rolls. The dough is an enriched dough that includes cornstarch, butter and eggs. All of this “enrichment” creates a rich dough that takes longer to rise. Patience is a virtue. The resulting roll is soft, melts in your mouth and rises nice and high. It’s seriously a great recipe to keep tucked away.
Strawberry Roll Glaze
The type of glaze was a big debate in our house. My go-to cinnamon roll glaze includes cream cheese. I wanted the tangy strawberry jam to be the main flavor- and I felt like the cream cheese would compete a little more than I wanted. So instead I went with a butter based glaze flavored lightly with vanilla extract.
– stand mixer
– 9x 13 pan
– rolling pin
– bench scraper
How to make strawberry rollsPrint
Tangy homemade strawberry jam is the star of this soft buttery roll that will melt right in your mouth.
¾ cup whole milk, warmed to 110ºF
2 ¼ teaspoons rapid rise yeast
3 large eggs, room temperature
4 ½ cups all purpose flour
½ cup cornstarch
½ cup granulated sugar
1 ½ teaspoons sea salt
12 tablespoons unsalted butter, cut in 12 slices and room temperature
1 cup strawberry jam (or more if you like!)
1 ½ cups powdered sugar
½ cup butter softened
1 tablespoon heavy whipping cream
2 teaspoons vanilla extract
Pinch of salt
Make the Dough
In a bowl of a stand mixer fitted with a dough hook, stir together the flour, cornstarch, sugar and salt.
In a small saucepan warm the whole milk to 110 degrees F. Pour the warmed milk into a measuring cup and stir in the instant yeast until it dissolves. Then beat in the eggs.
Turn the stand mixer on the lowest setting and slowly pour the milk mixture into the flour. Increase the speed by 1 and stir until a dough comes together. Add the softened butter a piece at a time, mixing until each piece is incorporated before adding the next piece. Knead the dough on a medium speed for about 10 minutes, or until the dough comes away from the bowl.
Spray a large bowl with cooking spray. On a clean work surface, scrape the dough out of the mixing bowl and shape into a ball by folding each corner into the middle and pressing the dough down in the center. Place the dough ball, seam side down in the greased bowl. Cover with plastic wrap and place the dough in a warm spot (75 to 80 degrees) to rise for 2 hours or until it doubles in size.
Assemble the Rolls
- Prepare a 9×13 baking dish with an aluminum foil sling by laying two long pieces of foil perpendicular to the pan, allowing the foil to hang over the sides. Spray the foil with non-stick cooking spray.
- Sprinkle a clean work surface with flour and roll the dough into a 18 x 18 inch square. Brush the strawberry in an even layer. Taking care to make sure every inch of dough has strawberry jam. Roll the dough from the side closest to you in a tight cylinder. Press the dough at the end together creating a tight seam.
- Using a bench scraper cut the rolls into 12 1 ½ inch pieces and place them in the prepared pan. Cover the pan with plastic wrap* and let the dough rise for 1 hour or until the rolls are doubled in size.
Make the Glaze
In a medium bowl, beat together the butter, powdered sugar, vanilla extract, heavy cream and salt until smooth.
Bake the Rolls
Preheat the oven to 350 degrees. Bake the rolls for 35- 40 minutes or until the edges are browned. Spread a half cup of the glaze on the rolls immediately after the rolls come out of the oven. Let the rolls cool slightly, for 10-15 minutes before adding the remainder of the glaze.
After cutting the rolls, cover with plastic wrap and set in the refrigerator overnight. When you are ready to make them let the rolls sit on the counter at room temperature for 1 hour. Then follow the remaining instructions.
Keywords: Strawberry Rolls
- Mix the dough together and let the dough complete the first rise for 2 hours.
- Roll the dough into an 18 inch square and spread the jam in an even layer across the dough, leaving a 1/2 inch margin on the edges.
- Roll the dough into a tight cylinder. Cut the log into 12 even pieces (this is where the ruler comes in handy )
- Prep the 9×13 pan with parchment paper or greased aluminum foil. Place the cut rolls in the prepared pan and cover loosely for the second rise.
- 30 minutes before the second rise, heat the oven to 350 degrees.