Dreamy Strawberry Rolls are loaded with fresh berries and drizzled with cream cheese icing. Just like cinnamon rolls, but with strawberries! Perfect for a spring weekend breakfast and ready in an hour.
If you love cinnamon rolls, just wait until you try these strawberry rolls! They are big, fluffy and oh-so-tender with fresh strawberries in every bite. When drizzled with cream cheese icing, they are so heavenly!
Feel free to add a little lemon zest/lemon juice for strawberry lemon flavored rolls, or make all sorts of varieties with different berries or even peaches. Get creative depending on which fruit is in season!
Why these rolls are the best
- Fluffy and tender with just 20 minutes of rising
- They are ready in about an hour and can be prepped the night before!
- Incredible fresh strawberry flavor in every bite
- Drizzled with cream cheese icing for ‘strawberries and cream’ cinnamon rolls
How to make strawberry rolls
Find the complete recipe with measurements below.
Make the dough: Warm your milk to begin for about 1 minute in the microwave. In the bowl of a stand mixer (or you can mix by hand) add the milk, sugar and instant yeast. Stir, then add the melted vegan butter, salt and flour. Stir with the dough hook (or spoon) until the mixture pulls away from the sides of the bowl, adding additional flour as needed. It should still be a bit sticky and not too dry.
Rise: Place the dough in a greased bowl and let it rise in a warm place for 20 minutes.
Assemble: Sprinkle a clean counter with flour, and flour your hands and a rolling pin. Roll dough into a large rectangle. Spread strawberry jam all over the dough, then arrange the strawberries on top. Roll up and slice into 8 rolls.
Bake: Arrange the rolls in a pan and bake for 30-35 minutes until golden brown and cooked through.
Make the icing
While the rolls bake, prepare the icing by adding all ingredients to a small bowl and mix until smooth and creamy.
Once the rolls are done, remove them from the oven and if possible, let them cool for 15 minutes before icing. If you can’t wait, that’s okay too!
Sweet roll variations
- Strawberry Lemon – Add a tablespoon of lemon zest to the filling plus a tablespoon of fresh lemon juice.
- Blueberry – Use blueberries and blueberry jam.
- Blackberry – Blackberries and blackberry jam.
- Raspberry – Try raspberries with raspberry jam.
- Peach – Use peeled and chopped peaches along with peach jam. Yum!
- Mixed berry/fruit – Use any combination of fruit you like.
Tips for successful rolls
- The dough should be a bit sticky and not too dry, or your rolls will be dry. Make sure to flour your hands, counter and rolling pin so the dough doesn’t stick.
- Don’t heat the milk too much or it could kill the yeast. Warm bathwater temperature is what you want.
- To help the rolls rise quickly, I turn my oven on to 170 degrees F and then as soon as it warms to that temperature turn it off. Place the bowl with the dough inside, covered with the oven door cracked.
- Leave an inch around the dough bare so the jelly/strawberries don’t leak out too much.
Want more delicious breakfast sweets?
- Lemon Poppy Seed Muffins
- Vegan Blueberry Muffins
- Vegan Boston Cream Donuts
- Vegan Apple Fritters
- Vegan Jelly Donuts
- Vegan Pumpkin Cinnamon Rolls
- Vegan Coffee Cake
Strawberry Rolls
Ingredients
For the dough
- 1 cup unsweetened soy milk
- 1/4 cup granulated sugar
- 1 packet (2.5 tsp) quick rise yeast (instant yeast)
- 4 tablespoons vegan butter, melted
- 1/4 teaspoon salt
- 2 1/4 cups all purpose flour, plus more as needed
For the filling
- 1 cup chopped small strawberries
- 3/4 cup strawberry jam
For the icing
- 1/2 cup vegan cream cheese
- 3 tablespoons vegan butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
Make the dough
- Warm the soy milk in the microwave for 1 minute. Make sure it is warm, like bathwater, not too hot or it will kill the yeast.
- In the bowl of a stand mixer (or a large bowl), add the warm soy milk, sugar and yeast. Stir.
- To the yeast mixture, add the melted vegan butter, salt and 2 cups of flour. Stir with the dough hook or a large spoon until the mixture comes together. Add additional flour, 1/4 cup at a time, as needed until the mixtures pulls away from the sides of the bowl. It should still be soft and slightly sticky. If using a stand mixer, this should take about 4-5 minutes.
- If not using a stand mixer, turn the dough out onto a lightly floured surface and knead for 3-4 minutes, until you have a fairly smooth ball of dough. Place the dough back in the bowl, cover with a towel and let it rise in a warm place for 20 minutes. Here's what I do: Turn the oven to 170 degrees F. Once heated, turn it off, place the covered bowl inside the oven, and leave the oven door cracked.
- Preheat the oven to 350 degrees F and grease a 9 inch pie dish.
Assemble the rolls
- Sprinkle a clean counter or pastry mat with flour. Punch the dough down, and use a rolling pin to roll the dough into a large rectangle, about 1/2 inch thick. Sprinkle more flour on top while rolling to prevent sticking.
- Spread the strawberry jam all over the dough, leaving an inch around the edges. Arrange the strawberries on top of the jam.
- Starting with the long end closest to you, roll the dough into a tight log. Place seam side down. Using a serrated knife, cut off the two ends. Then slice into 8 rolls and place in the prepared pie plate.
- Bake for about 30-35 minutes, until lightly golden brown and cooked through. Let them cool for 10-15 minutes before drizzling with icing.
Make the icing and serve
- In a medium bowl, add the vegan cream cheese, vegan butter, powdered sugar and vanilla. Using a hand mixer (or stand mixer), beat until smooth and creamy.
- Drizzle the rolls with icing, serve and enjoy!
Notes
- May substitute any non-dairy milk for the soy milk.
- You can use regular active yeast but the rolls will need to rise for an hour and a half instead of 20 minutes.
- FOR OVERNIGHT PREP: Follow the instructions until you have cut, uncooked rolls in the baking dish. At this point, cover with plastic wrap and refrigerate overnight. In the morning, remove from the refrigerator and allow to sit for an hour. Then, simply preheat the oven to 350 degrees and bake for 30-35 minutes until done.
- These rolls work with other fruit as well, such as blueberries and blueberry jam, peaches and peach jam or blackberries with blackberry jam. Or you could do a mixed fruit variety!
- I haven’t tried the rolls gluten free, but I would try an all purpose gluten free flour for best results.
Love all your recipes. This made 10 for me. Didn’t have any cream cheese on hand today, so made a small batch of butter cream icing. Tummy!
Thanks for sharing your awesome review and feedback, Colleen! I’m so glad you loved the rolls! I appreciate you using my recipes, and wish you happy cooking!
Soft and delicious. Cinnamon rolls typically aren’t my favorite because I prefer softer desserts and I don’t bother to eat the outer layers, but this dough was much softer and I liked it much better!! I used homemade strawberry freezer jam and it was so good. The end product looked so impressive but it really wasn’t that hard to make, especially with a stand mixer. Will definitely make these again!
Super great recipe! I chose this recipe because I didn’t have eggs on hand. I used regular butter, cows milk, and Strawberry pie filling from a can, and it turned out great
Hi Tyanne. I’m glad you loved the recipe! Thank you for sharing your experience and feedback!
If you don’t have quick rise yeast how long do you let it rise?
I haven’t tried making these without yeast, but if you do, make sure you replace it with baking powder. After it’s kneaded, let the dough rest for about 15 to 30 minutes.
Amazing!!! We made them for breakfast to celebrate our anniversary. So good!! I definitely rolled them too thin, as I made about 18 rolls, but that just means more for breakfast tomorrow! Thank you for another delicious recipe!
Thanks for sharing your review and comments! I am glad that you loved the rolls!
I made these strawberry rolls for Mother’s Day , prepping them the night before to bake in the morning. Easy to do for sure. I must have rolled them a little thinner as I cut 12 instead of 8 but it all worked out beautifully. We LOVED them. They were tender, sweet, full of strawberry deliciousness! One of my grown sons is already wanting to have them again soon and I totally agree! Big hit, Nora , thank you!
I’m so glad the rolls were a hit! Thank you for sharing your great review!
Made these for mothers day brunch. They were fantastic! Easy, pretty, delicious. Doubled the recipe because when making your recipies my husband gets bummed put if I can’t squirrel away left overs for him. He’s definitely looking forward to these for breakfast tomorrow.
Thank you for sharing your great review! Glad you enjoyed them!
These were so, so, so good. Followed the recipe to a T (save for the almond milk substitution ), and used Earth Balance for the vegan butter.
The icing recipe makes a LOT, so it’s perfect for making two batches of dough so you can try another fruit combo. I did strawberry, and will be doing blueberry next.
I love knowing that whatever I make with one of your recipes will turn out, and this was no exception. Delicious! Thank you!
Hi Heather! Thanks for sharing your great review! I’m glad you loved the rolls! Blueberry…yum! Thank you for using my recipes!
These are amazing! I followed your recipe exactly, but I mistakenly cut 6 rolls instead of 8, and it didn’t matter. Everyone loved them, and I will definitely be making these again 🙂
Thank you for sharing your great review, Paige. I’m glad the rolls were a hit!
Nora, must be gluten free, egg free, soy free, and dairy free so very much appreciate all tips & recipes that comply. To your health, Elaine
I haven’t tried them gluten free, but you could try a gluten free all purpose flour, it will probably work quite well. They don’t have eggs or dairy. You can use a different milk to make them soy free.