Introduction

These Strawberry Sweet Rolls are soft, fluffy, and bursting with fruity flavor thanks to freeze-dried strawberries and a fragrant strawberry icing. Perfect for breakfast or a special treat, they bring a delightful twist to classic sweet rolls.

A single cinnamon roll sits on a white plate placed on a white marbled surface, with a thick layer of pink strawberry glaze dripping slightly down the sides. The cinnamon roll has a light golden-brown baked color with a visibly soft and fluffy inside, showing one visible swirl of dough and filling beneath the glaze. In the background, a silver baking pan filled with more cinnamon rolls topped with the same pink glaze is slightly out of focus, along with fresh red strawberries on the white marbled surface. A cream-colored textured cloth is seen near the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup whole milk
3 tablespoons unsalted butter
2 1/4 teaspoons instant yeast (one standard packet)
1 large egg (room temperature)
0.8 ounces freeze-dried strawberries
1/4 cup unsalted butter (room temperature)
1/2 cup granulated sugar
0.6 ounces strawberry powder (about 7 teaspoons)
1 cup confectioner’s sugar
0.2 ounces strawberry powder (about 2 teaspoons)
2 tablespoons whole milk
1 teaspoon vanilla extract

Instructions

Step 1: Lightly grease a 9×9 square baking dish or a 9-10 inch round cake or pie pan and set aside.
Step 2: In a large bowl, whisk together the flour, granulated sugar, and salt. Set aside.
Step 3: In a microwave-safe bowl, heat the milk and 3 tablespoons of butter in 20-second increments until the butter is melted and the mixture feels warm to the touch (about 110℉).
Step 4: Whisk the yeast into the warm milk mixture until dissolved. Pour this into the dry ingredients. Add the egg and stir with a sturdy wooden spoon until a soft, sticky dough forms.
Step 5: Turn the dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and no longer sticky.
Step 6: Transfer the dough to a lightly greased bowl, cover lightly, and let it rise for 10 minutes.
Step 7: Meanwhile, pulse the freeze-dried strawberries in a blender or food processor until finely ground. Divide the powder into two portions: 0.6 ounces (about 7 teaspoons) and 0.2 ounces (about 2 teaspoons), and set aside.
Step 8: Roll the dough out on a floured surface into a 14×9 inch rectangle.
Step 9: Spread the room temperature 1/4 cup butter evenly across the dough. Mix 1/2 cup granulated sugar with 0.6 ounces strawberry powder and sprinkle evenly over the butter. Gently pat to help it stick.
Step 10: Starting at the long edge, roll the dough into a log. Using a serrated knife, slice into 9 equal rolls and arrange them in the prepared baking dish.
Step 11: Cover lightly and let the rolls rise at room temperature for 60 to 90 minutes until doubled in size.
Step 12: Preheat the oven to 350℉.
Step 13: Bake the rolls, uncovered, for 26 to 32 minutes until golden brown and an instant-read thermometer inserted into the center reads 195-200℉. Tent with foil if they brown too fast.
Step 14: While baking, prepare the icing by whisking together 1 cup confectioner’s sugar, 0.2 ounces strawberry powder, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth.
Step 15: Spread the icing over warm rolls and serve immediately.

Tips & Variations

For extra fresh strawberry flavor, add finely chopped fresh strawberries to the filling, but be mindful of extra moisture.
Use whole wheat flour for a nuttier taste, but reduce liquid slightly as whole wheat flour absorbs more.
Freeze-dried strawberry powder can be found online or in specialty stores; avoid regular strawberry powder which may have added sugar.
If you don’t have an instant-read thermometer, bake until rolls are deep golden and sound hollow when tapped.

Storage

Store cooled strawberry sweet rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 3 months. Reheat thawed rolls in a warm oven for 5-7 minutes or microwave briefly, then add icing before serving.

How to Serve

The image shows a close-up of a soft cinnamon roll topped with a thick, creamy pink glaze that covers its spiral layers. The cinnamon roll has a light golden-brown base with visible swirls of cinnamon, contrasted by the smooth pink frosting coating the top and slightly dripping down the sides. It sits alone on a simple white plate placed on a white marbled surface. In the background, there is a metal baking tray holding more cinnamon rolls with the same pink glaze, where one roll has been taken out, creating an empty space. Fresh red strawberries with green leaves are scattered around on the surface, adding a fresh and colorful touch. A beige and white textured cloth lies nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and allowed to rise once, then refrigerated overnight before shaping and the final rise. Bring to room temperature before baking.

What if I don’t have freeze-dried strawberries?

You can substitute with strawberry preserves spread thinly in the filling, though it will change the texture and moisture. Alternatively, finely chop fresh strawberries and strain excess juice to prevent sogginess.