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close up of rolls filled with roasted strawberries and cream cheese icingI love making these rolls when strawberries are plentiful, they are a nice twist on the standard (but yummy) Cinnamon Roll.  I like to make everything the day before up to the final rise, then put it in the fridge overnight.  It takes about an hour for them to rise from being in the fridge, but it enables you to get warm fresh strawberry rolls in the morning!

Make sure you are in the kitchen as you roast the strawberries, the smell of them is amazing, and worth making the rolls.  I have never tried it with frozen strawberries but the original recipe (that I have modified) says to thaw them, drain off excess juice and then measure before roasting.

Although the recipe says 12 rolls–you can flex that to anywhere between 10 and 12 rolls, depending on how big you like them, and how many you want/need.  Instant Clearjel is used to thicken the filling; I like it because it does it without lumps or flavor, but cornstarch works, as well.

Prep Time: 1 Hour and 30 Minutes
Cook Time: 35 Minutes
Total Time: 2 Hours and 5 Minutes
Servings: 12


  • FILLING: 1 quart fresh strawberries
  • FILLING: 2 T granulated sugar
  • FILLING: 1/2 tsp ground cinnamon
  • FILLING: 2 tsp grated orange zest
  • FILLING: 4 tsp Instant Clearjel, or a slurry made with with 4 tsp cornstarch and 4 tsp water
  • DOUGH: 3/4 C milk
  • DOUGH: 1/2 C cream cheese
  • DOUGH: 2 T unsalted butter
  • DOUGH: 1 large egg
  • DOUGH: 2 1/2 tsp active dry or instant yeast
  • DOUGH: 1 tsp salt
  • DOUGH: 3 1/4 C all purpose flour
  • FROSTING: 1/4 C cream cheese, room temperature
  • FROSTING: 1 C confectioners sugar
  • FROSTING: 1/2 tsp vanilla extract
  • FROSTING: 1 1/2 - 2 tsp milk or cream


  1. 1. Preheat oven to 350 degrees. Line a baking sheet with parchment (you will regret this if you do not).
    2. FILLING: Wash and hull the strawberries. Cut into uniform pieces and toss them in a bowl with 2T sugar. Spread the berries in a single layer on the baking sheet and bake for 25 - 30 minutes. The berries will collapse somewhat and give up their juice. Remove from the oven and let cool for 10 minutes in the pan.
    3. Scrape the berries and any liquid from the baking sheet into a bowl. With a fork or potato masher, break up the berries until they are in 1/4" to 1/2" chunks. Mix together the cinnamon, Clearjel and sprinkle over the roasted berries. Stir well. Add the orange zest, stir again. Set aside.

  2. To Make the Dough:
    1. Place the milk, cream cheese and butter in a microwave-safe bowl and heat for 90 seconds, or until lukewarm. Transfer to a large mixing bowl and add the sugar, egg, yeast, salt and flour. Mix and knead with the dough hook to make a soft dough, scarping down the sides of the bowl, as needed. The dough should eventually bounce back when you give it a poke.
    2. Cover the dough and let rise for 45 minutes to an hour, until almost doubled and puffy-looking.

  3. Assembly:
    1. Turn the risen dough out and pat it into at 16" by 12" rectangle on a piece of parchment. The parchment will help you roll the dough into a log, and transport it to its pan. Spread the strawberry filling over the dough, leaving a 1/2" strip along one long edge uncovered.
    2. Starting with the filling-covered long edge, roll the dough into a log, pinching the seam to seal it. Refrigerate the log for 30 minutes; this will help set the filling, making the log easier to slice.
    3. Slice the log into 12 equal pieces. Place the rolls, cut side up, in a greased 9"x13" pan.
    4. Either cover the pan, and put in the fridge overnight...OR cover the pan with plastic and let rise for 45 - 60 minutes, until puffy-looking. While the rolls are rising, preheat the oven to 350 degrees.
    IF you put the rolls in the fridge overnight, take out, and let sit and rise for about an hour, until puffy-looking. Preheat oven to 350 degrees.
    5. Uncover the rolls and bake them for 28 - 30 minutes, until they are a light golden brown. Remove from the oven and cool to lukewarm on a rack.

  4. To Make the Frosting:
    1. Beat the cream cheese and confectioners sugar together until smooth, with no lumps remaining. Add the vanilla, then the milk (or cream) 1/2 tsp at a time until the frosting is spreadable, but still thick. Spread over the rolls while they are still slightly warm.
    2. Store any leftover rolls (ha!), well-wrapped, in the refrigerator for a couple of days.

Recipe Cuisine: American

Recipe By: Modified from King Arthur Flour - June 24, 2020

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