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Six strawberry rolls, half with icing and half without.

Strawberry Jam Rolls

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  • Author: Richelle Tucker
  • Total Time: 4 hours
  • Yield: 12 large rolls


Tangy homemade strawberry jam is the star of this soft buttery roll that will melt right in your mouth.


For the Dough

3/4 cup (6 ounces) whole milk, warmed to 110ºF

2 1/4 teaspoons rapid rise yeast

3 large eggs, room temperature

4 1/2 cups (540 grams) all purpose flour

1/2 cup (64 grams) cornstarch

1/2 cup (100 grams)granulated sugar

1 1/2 teaspoons sea salt

12 tablespoons unsalted butter, cut in 12 slices and room temperature

For the Filling

1 cup (8 ounces) strawberry jam (or more if you like!)

For the Glaze

1 1/2 cups (173 grams) powdered sugar

1/2 cup (4 ounces) unsalted butter softened

1 tablespoon heavy whipping cream

2 teaspoons vanilla extract

Pinch of salt


Make the Dough 

  1.  In a bowl of a stand mixer fitted with a dough hook, stir together the flour, cornstarch, sugar and sea salt.   

  2. 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. 

  3. 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. 

  4. 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.

  1.  Prepare a 9x13 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.   If you’re using jumbo muffin tins,  put a paper liner in each muffin well.  Set aside. 

  2. 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. 

  3. 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. 


Overnight Instructions. After shaping and cutting out  the strawberry jam 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. 

  • Prep Time: 30 minutes
  • Proofing time: 3 hours
  • Cook Time: 30
  • Category: Breakfast