Strawberry Sweet Rolls

I enjoy sweet rolls in just about any combination, but these Strawberry Sweet Rolls turned out exceptionally well. I use my no-knead, no-mix recipe for dough that raises in the breadmaker. Then I roll out the dough and add butter, brown sugar and strawberries. As soon as the rolls come out of the oven I spread a thick, luscious buttercream icing over top. They are magnificent!

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Back in early March the ladies of our Thursday night Bible study group gathered in one of our homes for brunch. There were all kinds of good breakfast casseroles, but I brought these fantastic sweet rolls. Everyone loved them. Several of the gals wanted to take a sweet roll home for their husband’s to enjoy. (Which was fine with me because we can only eat so many sweets!)

Since that time my homemade dinner rolls or sweet rolls are raved over whenever I bring them to a breakfast or dinner function by this group. I have made so many different flavors and each one always works out wonderfully and deliciously.

I highly recommend Strawberry Sweet Rolls for Father’s Day or any holiday or special occasion breakfast. They will go fast!

Strawberry Sweet Rolls are magnificent!

These sweet rolls are light and fluffy.

I took Strawberry Sweet Rolls to a brunch the day after I made them and they were still marvelous.

Everyone loved eating these delicious sweet rolls.

Here’s what I did.

I used these ingredients for the dough.

Sliver butter into bread canister. You can also use pre-softened butter.

Add warmed half-and-half.

Add bread flour and sugar.

Add salt and yeast.

Place on “dough” setting. This will take about 1 3/4 hours.

I used these ingredients for the strawberry filling.

Roll out dough on countertop (you won’t need flour). Spread with softened butter.

Add brown sugar and spread the sugar with the palm of your hand to fill in all the crevices.

Add finely diced strawberries.

Roll up the dough tightly but gently until it is completely rolled up.

Cut the roll dough into one to two-inch sections and place in a greased 9×13″ glass baking dish. (You will have enough leftover for another small pan).

To raise the dough: place the rolls in an oven. Allow oven to heat for exactly one minute. Turn off heat. Do this every 20 minutes for approximately 1 1/2 to 2 hours or until the dough is sufficiently risen to the top of the baking dish.

Bake at 350 degrees for about 15-17 minutes or until the middle rolls are no longer doughy.

I used these ingredients for the icing.

Place softened butter in a mixing bowl. Add vanilla.

Add powdered sugar, dash of salt and half and half. Mix with electric beaters until smooth and creamy.

Spread the icing over top of the rolls as soon as they come out of the oven.

Here’s the smaller dish.

The heat from the hot rolls will soften the icing so that it spreads nicely. Try to get really good coverage of the rolls with the icing.

Seriously, every bite will knock your socks off!

I love the fact that I don’t have to knead or mix the dough!

You’ll be swooning over every bite. 🙂

Here’s the recipe.

STRAWBERRY SWEET ROLLS

(My own concoction)

Strawberry Sweet Rolls

Teresa Ambra

Strawberry Sweet Rolls are awesome. This easy no-mix, no-knead recipe has a delicious strawberry filling and it's glazed with a luscious buttercream frosting. Every bite will have you swooning! These light and airy sweet rolls are terrific for holiday, weekend or company breakfasts. I usually make them a day in advance and they're still delightful the next day.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 17 minutes mins

Total Time 37 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 18

Calories 352 kcal

Equipment

• 1 9x13" glass baking dish
• 1 7x11" or 8x8" glass baking dish
• 1 Rolling Pin
• 1 breadmaker
• 1 sharp knife to dice strawberries
• 1 sharp knife to cut roll dough
• measuring cups
• measuring spoons
• 1 spatula
• 1 electric mixer
• 1 mixing bowl
• 1 rubber spatula to (gob) spread icing over top of hot rolls

Ingredients

  

1x2x3x

DOUGH:

• 1/4 cup salted butter (1/2 stick)
• 1 1/2 cups half-and-half warmed (see note below)
• 4 cups bread flour
• 1/4 cup granulated sugar
• 1 1/2 tsp. sea salt
• 2 tsp. Fleischmann’s active dry yeast or bread machine yeast

STRAWBERRY FILLING:

• 1/4 cup salted butter softened (1/2 stick)
• 1 cup light brown sugar packed
• 2 cups fresh strawberries diced

BUTTERCREAM ICING:

• 3/4 stick salted butter softened (6 tbsp.)
• 1 tsp. real vanilla extract
• 5 tbsp. half-and-half
• 1 dash salt
• 3 cups powdered sugar or as desired

Instructions

 

DOUGH:

• Layer ingredients in bread canister in order given.
• Slice butter and place in bread canister. (Or if butter is already softened, place whole in breadmaker canister).
• Warm half-and-half in the microwave one to two minutes until it's warmed.
• Pour into bread canister.
• Then add bread flour, granulated sugar, salt and yeast.
• Place on dough setting of bread maker.
• This will take approximately 1 ¾ hours.
• Remove dough from bread canister and roll out into a very large rectangle.

STRAWBERRY FILLING:

• Soften butter.
• Spread butter with a knife over top of rolled out dough to the edges.
• Sprinkle brown sugar over top.
• Even out brown sugar by spreading with your hand filling in all the spaces.
• Sprinkle strawberry pieces over top.
• Roll up tightly but gently jelly-roll style.
• Cut into even one to two-inch sections with a sharp knife.
• Place cut side up in well-greased rectangular baking dishes.
• Allow rolls to rise in a warm place about an hour and 30 minutes to 2 hours.
• Bake at 350° approximately 15-17 minutes or until rolls test done and are no longer gooey in the center.
• Add icing over hot rolls and serve.

BUTTERCREAM ICING:

• Place ingredients in a mixer and beat for several minutes.
• Spread over top of hot sweet rolls with a knife.

Notes

NOTE: I warmed the half-and-half for one minute thirty seconds to one minute 45 seconds on 50% power in microwave.

 

NOTE: While I always use bread flour with recipes for bread or rolls, you can also use regular flour with good results.

 

NOTE: You can use any kind of yeast including bread machine yeast or regular yeast for this recipe.

 

NOTE: Frozen or dried strawberries will also work in this recipe.

 

NOTE: I heat the oven for one minute and then turn off the heat to warm the rolls. (Place rolls uncovered in warmed oven). After 20 minutes, I reheat for one more minute (while rolls are still in oven). I continue this process for 1 ½ to 2 hours or until rolls are raised sufficiently.

 

^© Can’t Stay Out of the Kitchen

Nutrition Facts

Strawberry Sweet Rolls

Amount Per Serving

Calories 363 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 7g 35%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 32mg 11%

Sodium 236mg 10%

Potassium 104mg 3%

Total Carbohydrates 59g 20%

Dietary Fiber 1g 4%

Sugars 36g

Protein 4g 8%

Vitamin A 10%

Vitamin C 12%

Calcium 5%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 352kcalCarbohydrates: 57gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 32mgSodium: 252mgPotassium: 104mgFiber: 1gSugar: 36gVitamin A: 364IUVitamin C: 10mgCalcium: 46mgIron: 0.4mg

Keyword breakfast, brunch, strawberries, sweet rolls

Tried this recipe?Let us know how it was!

Strawberry Sweet Rolls raised to mammoth proportions!

One of our friends has a strawberry allergy and couldn’t eat these sweet rolls. But everyone else loved them.

The icing is perfection.

Strawberry Sweet Rolls are delightful for company, holiday or weekend breakfasts.

You may also enjoy these delicious recipes!

Raisin Cinnamon Rolls

Apple Cinnamon Rolls

Chocolate Chip Sweet Rolls

Strawberry Sweet Rolls

Teresa Ambra

Strawberry Sweet Rolls are awesome. This easy no-mix, no-knead recipe has a delicious strawberry filling and it’s glazed with a luscious buttercream frosting. Every bite will have you swooning! These light and airy sweet rolls are terrific for holiday, weekend or company breakfasts. I usually make them a day in advance and they’re still delightful the next day.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 17 minutes mins

Total Time 37 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 18

Calories 352 kcal

Equipment

• 1 9×13" glass baking dish
• 1 7×11" or 8×8" glass baking dish
• 1 Rolling Pin
• 1 breadmaker
• 1 sharp knife to dice strawberries
• 1 sharp knife to cut roll dough
• measuring cups
• measuring spoons
• 1 spatula
• 1 electric mixer
• 1 mixing bowl
• 1 rubber spatula to (gob) spread icing over top of hot rolls

Ingredients

  

1x2x3x

DOUGH:

• 1/4 cup salted butter (1/2 stick)
• 1 1/2 cups half-and-half warmed (see note below)
• 4 cups bread flour
• 1/4 cup granulated sugar
• 1 1/2 tsp. sea salt
• 2 tsp. Fleischmann’s active dry yeast or bread machine yeast

STRAWBERRY FILLING:

• 1/4 cup salted butter softened (1/2 stick)
• 1 cup light brown sugar packed
• 2 cups fresh strawberries diced

BUTTERCREAM ICING:

• 3/4 stick salted butter softened (6 tbsp.)
• 1 tsp. real vanilla extract
• 5 tbsp. half-and-half
• 1 dash salt
• 3 cups powdered sugar or as desired

Instructions

 

DOUGH:

• Layer ingredients in bread canister in order given.
• Slice butter and place in bread canister. (Or if butter is already softened, place whole in breadmaker canister).
• Warm half-and-half in the microwave one to two minutes until it’s warmed.
• Pour into bread canister.
• Then add bread flour, granulated sugar, salt and yeast.
• Place on dough setting of bread maker.
• This will take approximately 1 ¾ hours.
• Remove dough from bread canister and roll out into a very large rectangle.

STRAWBERRY FILLING:

• Soften butter.
• Spread butter with a knife over top of rolled out dough to the edges.
• Sprinkle brown sugar over top.
• Even out brown sugar by spreading with your hand filling in all the spaces.
• Sprinkle strawberry pieces over top.
• Roll up tightly but gently jelly-roll style.
• Cut into even one to two-inch sections with a sharp knife.
• Place cut side up in well-greased rectangular baking dishes.
• Allow rolls to rise in a warm place about an hour and 30 minutes to 2 hours.
• Bake at 350° approximately 15-17 minutes or until rolls test done and are no longer gooey in the center.
• Add icing over hot rolls and serve.

BUTTERCREAM ICING:

• Place ingredients in a mixer and beat for several minutes.
• Spread over top of hot sweet rolls with a knife.

Notes

NOTE: I warmed the half-and-half for one minute thirty seconds to one minute 45 seconds on 50% power in microwave.

 

NOTE: While I always use bread flour with recipes for bread or rolls, you can also use regular flour with good results.

 

NOTE: You can use any kind of yeast including bread machine yeast or regular yeast for this recipe.

 

NOTE: Frozen or dried strawberries will also work in this recipe.

 

NOTE: I heat the oven for one minute and then turn off the heat to warm the rolls. (Place rolls uncovered in warmed oven). After 20 minutes, I reheat for one more minute (while rolls are still in oven). I continue this process for 1 ½ to 2 hours or until rolls are raised sufficiently.

 

^© Can’t Stay Out of the Kitchen

Nutrition Facts

Strawberry Sweet Rolls

Amount Per Serving

Calories 363 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 7g 35%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 32mg 11%

Sodium 236mg 10%

Potassium 104mg 3%

Total Carbohydrates 59g 20%

Dietary Fiber 1g 4%

Sugars 36g

Protein 4g 8%

Vitamin A 10%

Vitamin C 12%

Calcium 5%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 352kcalCarbohydrates: 57gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 32mgSodium: 252mgPotassium: 104mgFiber: 1gSugar: 36gVitamin A: 364IUVitamin C: 10mgCalcium: 46mgIron: 0.4mg

Keyword breakfast, brunch, strawberries, sweet rolls

Tried this recipe?Let us know how it was!