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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 minutes
Cook Time 17 minutes
Total Time 3 hours 37 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 18
Calories 363 kcal

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 brown sugar packed
  • 2 cups fresh diced strawberries

BUTTERCREAM ICING:

  • 3/4 stick salted butter softened (6 tbsp.)
  • 1 tsp. real vanilla extract
  • 5 tbsp. half-and-half
  • dash of 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.
  • Warm half-and-half in the microwave one to two minutes until it's warmed.
  • Pour into bread canister.
  • Then add flour, 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 a well-greased rectangular baking dish.
  • 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
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Nutrition

Calories: 363kcalCarbohydrates: 59gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 236mgPotassium: 104mgFiber: 1gSugar: 36gVitamin A: 500IUVitamin C: 9.9mgCalcium: 50mgIron: 1.6mg
Keyword breakfast, brunch, strawberries, sweet rolls
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