Strawberry Rolls with Cream Cheese Icing
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Sweet Strawberry Rolls! Made with soft, fluffy dough and bursting with strawberry jam and fresh berries in every swirl. Finished with a generous slather of cream cheese icing. Make the full batch… you won’t regret the leftovers.
The Sweet Roll That Makes Weekend Mornings Worth Waking Up For
Sweet, fluffy strawberry rolls are officially back, and they’re keeping my weekends bright! We’re rolling out soft, pillowy dough loaded with strawberry jam and fresh berries, then draping them in rich cream cheese icing while they’re still warm (because who has time to wait?).
These aren’t your run-of-the-mill sweet rolls, think weekend brunch star meets cozy kitchen comfort. I’ve whipped them together for everything from Saturday morning breakfasts to impromptu celebrations, and people hover around like it’s the main event. Plus, they make perfect leftovers, snacking on that gooey icing soaked center is basically a hobby at this point.
This isn’t rocket science, it’s just ridiculously good strawberry rolls made for lazy mornings or fancy brunches without the fuss. Ready to roll?
Hi Jo. Found this recipe while searching for something other than cinnamon rolls. They are now the family favorite, I always end up making a double batch. ~Lilian
Why You’ll Love These Strawberry Rolls
- A Jo Cooks Classic: This recipe has been on the blog since 2014 (!!). It’s been loved, baked, pinned, and passed around more times than I can count, and it’s still one of my personal favorites.
- Strawberries in Every Bite: Fresh berries + jam = double the strawberry flavor, tucked into every swirl.
- Soft, Fluffy Dough: The kind that rises like a dream and bakes up pillowy with golden edges.
- That Cream Cheese Icing Though: Rich, tangy, and just the right amount of sweet. Slather it on while the rolls are still warm and let it melt right into the crevices.
- Perfect for Brunch or “Just Because”: Fancy enough for Mother’s Day, easy enough for a lazy Sunday in your PJs.
Before You Start: Tips & Ingredient Notes
- Milk Temp: Warm, not hot. Think baby bath water (around 100–105°F). Too hot = dead yeast, and nobody wants sad, flat rolls.
- Soft, Not Sticky: The dough should be smooth and elastic after kneading, not wet or shaggy. If it’s sticking to everything, dust in a bit more flour, just don’t overdo it or you’ll lose that soft texture.
- Let It Rise Fully: You’re looking for the dough to double in size. Rushing this step leads to dense rolls that taste like regret.
- Rolling Tips: Lightly flour your surface, but not too much, you don’t want to dry out the dough. Roll it into a fairly tight rectangle, about 18×12 inches, so everything fits and spirals evenly.
- Jam + Fresh Berries = Peak Strawberry Flavor: Use a thin, even layer of jam, not globs, and scatter your chopped strawberries over top. Smaller pieces = easier rolling, less squishing.
- Avoid Filling Spills: Leave a ½-inch border along one long edge so the filling has somewhere to go as you roll. Start rolling from the opposite edge and keep it snug, not too tight.
- How to Slice Without the Mess: Use a sharp serrated knife or (even better) unflavored dental floss to slice your rolls cleanly without mashing them. Just loop the floss under the roll, cross it over the top, and pull tight, perfect slices, zero squish.
- Room Temp Cream Cheese Only: Cold cream cheese = lumpy icing. Let it sit out while the rolls bake so it blends smoothly.
- Play With Consistency: Add a tablespoon of milk for a thinner drizzle or more powdered sugar if you want it thick and spreadable.
- Ice While Warm: Slather that icing on about 10 minutes after the rolls come out of the oven. It melts into every swirl and makes them even more irresistible.
Frequently Asked Questions
Can I make these strawberry rolls ahead of time?
Yes! Prep the dough the night before and let it rise in the fridge overnight. The next morning, give it 30–45 minutes at room temp before rolling and baking. Great for brunch without the early wake up call.
Can I use frozen strawberries?
You can, but thaw them first and pat them dry. Frozen berries hold more water and can make your filling messy and soggy if you skip this step.
My filling keeps oozing out when I slice the dough, what gives?
That’s super common. Spread the jam in a thin layer, chop the berries small, and leave a clean border on one long edge. Roll snug, not tight, and slice with unflavored dental floss for clean, non-squished rolls. Even if some leaks, it’ll still taste amazing.
What kind of yeast should I use?
I use active dry yeast, which needs to be proofed in warm milk first (around 100–105°F). You can use instant yeast instead, just mix it in with the dry ingredients and skip the blooming step.
My dough didn’t rise, what happened?
Usually it’s one of two things: dead yeast or milk that was too hot and killed it. Your yeast should foam up after 5–10 minutes in warm milk. If it just sits there like a flat pond, it’s not going to work. Always double check the expiration date and temp your milk if you’re unsure.
Do I have to use a specific pan?
Nope. I’ve baked these in cast iron, ceramic, and glass, whatever’s handy and around 9 inches. Just grease it well and you’re good to go.
Can I use a different jam or fruit?
Totally. Raspberry, blueberry, even mixed berry, go wild. Just don’t overload the filling or it’ll be rolling out the sides before you get it to the pan.
Storage + Reheating
Room Temp or Fridge? If you’re eating them within a day or two (which… let’s be real, you probably are), store the rolls in an airtight container at room temperature. Any longer than that? Pop them in the fridge for up to 5 days. Just know the fridge will firm them up a bit, nothing a quick reheat can’t fix.
Freezing Instructions: Want to save some for later? You’ve got two options:
- Freeze unbaked rolls: After slicing and placing them in the pan, wrap the whole thing in plastic wrap and foil. Freeze for up to 6 weeks. Thaw overnight in the fridge, let them rise in a warm spot, then bake as usual.
- Freeze baked rolls (no icing): Let them cool completely, then wrap individually in plastic wrap and stash in a freezer bag. When you’re ready, thaw and warm them up before adding fresh icing.
How to Reheat: Microwave individual rolls for 10–15 seconds to bring them back to soft, gooey perfection. Or, warm a whole batch in the oven at 300°F (150°C) for 10–15 minutes, cover with foil to keep them from drying out.
They are the yummiest rolls! The dough is magnificent. I used frozen sliced strawberries. I just drained them real good. I love the icing, it isn’t too sweet. I will make these again and again. Thanks for sharing. ~ Cindy
Try These Delicious Recipes Next
- Finnish Cardamom Rolls
- Apple Pecan Cinnamon Rolls
- Pumpkin Cinnamon Rolls
- Blueberry Lemon Rolls
- Strawberry Bread
- Strawberry Cake
- Blueberry Rolls
Originally shared March 2014. This longtime reader favorite has been sweetening up brunch tables for over a decade, updated now with new tips, step-by-step photos, a video, and all the cozy details you love.
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Strawberry Rolls with Cream Cheese Icing
Video
Ingredients
Dough
- ½ cup milk
- 1 teaspoon active dry yeast
- 2 cups all-purpose flour
- ¼ cup sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter (or margarine, softened to room temperature)
- 1 egg
Filling
- ¾ cup strawberry jam
- 1 cup strawberries (fresh and chopped into small pieces)
Cream Cheese Icing
- ½ cup cream cheese (at room temperature)
- 3 tablespoon butter (unsalted, softened)
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Warm up the milk in the microwave for 30 seconds. Add the yeast to it, stir and let sit for 5 minutes until yeast dissolves. You can also add about a teaspoon of sugar to it to help the yeast along.
- In the bowl of your stand mixer, combine the flour, sugar and salt together. To it, add the butter, egg and the yeast mixture. Using the dough hook attachment, knead the mixture for about 3 to 5 minutes. You're looking for the dough to become elastic and soft.
- Place the dough in a slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. If your oven has the proof function use that and keep the dough inside the oven, otherwise turn the oven on to 350℉ for about 1 minute until it's warm inside, turn off the oven and place the bowl with the dough in the oven and close the door. This speeds up the process and in about 45 min your dough should have doubled in size.
- Grease your baking dish, cast iron skillet, ceramic pie plate, glass dish… I’ve used them all and they all work beautifully.
- Roll the dough into a rectangle that's about 18 inches x 12 inches. Spread the strawberry jam over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the jelly. Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.
- Gently cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. I found it easier to cut the rolls using a sharp, serrated knife.
- Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process. Just make sure to turn off the oven, you only want it to warm for about a minute so that the rolls stay in a warm environment.
- In the meantime you can prepare the cream cheese icing. Place all the ingredients in the bowl of your mixer and mix until smooth. If you find the icing is too thick add 1 tablespoon of milk, keep adding milk until the desired consistency, but only add 1 tablespoon at a time because it thins out quickly. You shouldn't need more than 1 or 2 tablespoon of milk, I didn't use any at all. If the icing is too thin, add more powdered sugar and mix. Play with the ingredients, until you get your desired consistency. I like mine a bit thicker, but not too thick so that you can still drizzle over the rolls.
- Once the rolls have doubled in size, bake at 350℉ for about 30 minutes or until nice and golden. Let the rolls cool a bit, for about 10 minutes then drizzle with the cream cheese icing and serve.
Equipment
Notes
- Yeast Check: Make sure your yeast is fresh and your milk is warm (not hot!), around 100–105°F is perfect. No foam = no rise = start over.
- Don’t Overfill: I know it’s tempting, but too much jam or too big berry chunks will spill out everywhere. Keep it thin and even.
- Dental Floss Trick: Unflavored dental floss slices rolls cleanly without flattening them. Trust me, it’s a game changer.
- Bakeware Options: Cast iron, ceramic, or glass… I’ve baked these rolls in every type of pan and they always turn out great. Just grease well.
- Make Ahead Friendly: Prep the night before and do the first rise in the fridge, or freeze the rolls pre-bake and finish them fresh later. Easy.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
