Save to Pinterest Last spring, my kitchen smelled like strawberry fields for three straight weekends. I was obsessed with getting these rolls perfect after my daughter claimed she'd never tasted anything like them. The way the strawberry jam seeps into the brioche dough creates these gorgeous pink swirls that taste like sunshine.
I brought these to a Mothers Day brunch and watched three generations practically fight over the last one. My mom, who's been baking for forty years, asked for the recipe before she even finished her first roll. Thats when I knew this wasnt just another cinnamon roll recipe.
Ingredients
- 260 ml warm milk: Warm milk activates the yeast faster and creates a softer dough than room temperature
- 10 g instant dry yeast: Instant yeast skips the proofing step and gives consistent rise every single time
- 540 g all-purpose flour: Bread flour would make these too chewy, AP flour keeps them tender
- 65 g granulated sugar: This feeds the yeast and adds just enough sweetness without overpowering the strawberry
- 1 tsp salt: Essential for flavor balance and it strengthens the gluten structure
- 1 large egg room temperature: Room temp eggs incorporate better and help the dough rise properly
- 80 g unsalted butter very soft: Soft butter incorporates into the dough creating that signature brioche texture
- 250 g fresh or frozen strawberries: Frozen ones work beautifully since they'll be cooked down anyway
- 50 g granulated sugar: Balances the natural tartness of the strawberries
- Juice of half a lemon: Brightens the strawberry flavor and helps the jam set properly
- 100 g cream cheese softened: Must be completely soft or you'll get lumps in your glaze
- 40 g unsalted butter softened: Room temp butter blends smoothly into the cream cheese
- 60 g powdered sugar: Powdered sugar dissolves instantly for a silky smooth glaze
- 1 tsp vanilla extract: Pure vanilla makes all the difference in the cream cheese frosting
- 2 tbsp strawberry puree cold: Using cold puree keeps the glaze from melting too fast on warm rolls
Instructions
- Make the strawberry jam first:
- Combine strawberries, lemon juice and sugar in a saucepan over medium heat. Stir occasionally as it bubbles and thickens, about 10 minutes until it looks like loose jam. Blend it completely smooth then pop it in the fridge to get cold.
- Mix the brioche dough:
- Combine flour, sugar, salt and yeast in your stand mixer bowl. Add warm milk, very soft butter and the egg, then knead on medium speed for 5 to 7 minutes until the dough is smooth and feels like silk. Cover it and walk away for about 2 hours until it's puffy and doubled.
- Roll and fill the dough:
- On a floured surface, roll the dough into a 40 x 30 cm rectangle. Spread that cooled strawberry filling everywhere except one long edge. Roll it up tight from the filled edge toward the clean border, then slice into 12 even pieces.
- Let them rise again:
- Arrange the rolls in a greased baking dish with space between them. Cover with a towel and wait 30 to 60 minutes until they're puffy and touching each other.
- Bake until golden:
- Preheat oven to 180°C and bake for 20 to 25 minutes. They're done when tops are golden brown and the centers feel set but still soft.
- Make the strawberry cream cheese glaze:
- Beat softened cream cheese, butter, powdered sugar, vanilla and that reserved cold strawberry puree until completely smooth.
- Glaze and serve:
- Spread the glaze over warm rolls and let it melt into all the swirls. Eat them while they're still slightly warm.
Save to Pinterest These rolls have become my go-to whenever someone needs comfort food. Last month I made a batch for a neighbor going through a tough time, and she texted me the next day saying they were exactly what she needed.
Make Ahead Magic
I've learned that preparing these the night before transforms morning chaos into something peaceful. Shape the rolls, cover them tightly and refrigerate overnight. In the morning, let them sit at room temperature while the oven preheats, then bake as directed.
Storage Solutions
Unglazed rolls keep beautifully in the fridge for up to 5 days and actually reheat surprisingly well. Frozen unbaked rolls last up to a month and can go straight from freezer to oven with just extra baking time.
Getting The Perfect Swirl
The trick to those Instagram worthy spirals is rolling the dough tightly and evenly. Use unflavored dental floss to slice the rolls instead of a knife, it cuts cleanly without squishing the dough. And never skip the border on one long edge, it's what seals everything together.
- Chill your rolled log for 15 minutes before cutting for cleaner slices
- Aim for rolls about 2 inches tall for the best rise to filling ratio
- If any filling spills out during rolling, just tuck it back in with your fingers
Save to Pinterest There's something deeply satisfying about pulling warm, strawberry swirled rolls from the oven. They're the kind of recipe that makes a regular Tuesday feel like a special occasion.
Recipe FAQs
- → Can I make these rolls ahead of time?
Shape the rolls and refrigerate overnight before baking. They'll rise slowly in the fridge and be ready to bake in the morning for fresh warm rolls.
- → How should I store leftover rolls?
Store glazed rolls at room temperature for up to 2 days, or keep unglazed rolls refrigerated for up to 5 days. Unbaked or baked unglazed rolls freeze well for longer storage.
- → Can I use frozen strawberries?
Fresh or frozen strawberries work perfectly for the filling. Frozen strawberries may need slightly longer cooking time to reach the right jam-like consistency.
- → Why must the filling be completely cooled?
Cool filling prevents the butter in the dough from melting, which would make rolling difficult. Chilled filling is easier to spread evenly and helps maintain the dough's structure.
- → Can I add cinnamon to the filling?
Sprinkle 1-2 teaspoons ground cinnamon over the cooled strawberry filling before rolling the dough. This adds warmth and complements the sweet strawberry flavor beautifully.