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.

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Prep Time 20

Cook Time 17

Total Time 37

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

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

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.

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

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