Best 8 Strawberry Rolls Recipes

STRAWBERRY CINNAMON ROLLS

Steps:

• Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
• Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
• Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
• Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
• While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

STRAWBERRY-PECAN YEAST ROLLS

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. In a small saucepan, heat milk, oil and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Divide in half; roll each portion into a 15x10-in. rectangle. Spread butter to within 1/2 in. of edges; spread with strawberry preserves. Combine sugar and cinnamon; sprinkle over preserves. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll into 12 slices. Place cut side down in 2 greased 15x10x1-in. baking pans. Cover and let rise until almost doubled, about 30 minutes., Bake at 350° until golden brown, 25-30 minutes. Cool for 20 minutes. For glaze, in a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth. Add enough milk to reach desired consistency; drizzle over rolls. Sprinkle with pecans.

STRAWBERRY CREAM CHEESE CRESCENT ROLLS

Steps:

• 1. Preheat oven to 375. Line cookie sheet with aluminum foil.
• 2. Mix together cream cheese, sugar, lemon juice and vanilla extract until creamy and there are no lumps.
• 3. Unroll crescent rolls. On fattest part of triangle; spoon on 2 tsp of cream cheese mixture and 1 tsp of strawberry jam. Roll and make sure fattest part of crescent roll is on the bottom of pan so that filling doesn't ooze out.
• 4. Whisk together egg white and water. Brush over each crescent roll.
• 5. Bake for 9-10 minutes until crescent rolls are golden brown. Sprinkle with granulated sugar, if desired (yes...I did). :-)

STRAWBERRY-FILLED CINNAMON ROLLS

Steps:

• Mix warm water and yeast for rolls together in a small bowl until dissolved. Let sit until bubbly, about 10 minutes.
• Meanwhile, combine butter, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add hot water and whisk until butter is melted. Allow to cool for a few minutes, then mix in egg. Mix in yeast mixture, followed by 2 cups flour, mixing on high speed with the whisk attachment. Change to the dough hook attachment, add remaining flour, and mix until a nice ball of dough forms.
• Place dough into an oiled bowl, cover with plastic wrap, and let rise until doubled in size, 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out dough on a lightly floured surface into a 1/2-inch thick rectangle.
• Mix melted butter and jam for filling together in a small bowl. Spread evenly over dough and sprinkle with sugar and cinnamon. Roll dough and pinch edges to seal. Cut into 12 equal rolls and place on a cookie sheet.
• Bake in the preheated oven until golden brown and firm to the touch when pressed gently in the center, about 20 minutes.
• While the rolls are baking, combine softened butter, milk, jam, and vanilla extract for frosting in a large bowl; beat until creamy. Gradually add powdered sugar, mixing until smooth. Add frosting with a pastry brush to warm cinnamon rolls.

STRAWBERRY ROLLS

Steps:

• First prepare the biscuit dough: Sift the flour with the baking powder and salt.
• Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
• Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
• Turn out the dough onto a work surface and knead once or twice to gather it into a mass - DO NOT OVERWORK THE DOUGH - pat into a rectangle.
• The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
• Preheat the oven to 450°F and line the oven floor with foil to catch any drippings.
• Spread the strawberries on paper towels to dry.
• In a small bowl, stir the jam to loosen it.
• In a saucepan, melt the butter and keep it warm.
• In a large bowl, whisk together the cornstarch, tapioca, spices and sugar.
• Halve any very large berries.
• Gently toss the berries with the dry ingredients.
• On a lightly-floured surface, roll out the biscuit dough into a 10 by 18-inch rectangle.
• Square off the corners.
• Brush the dough lightly with about half the melted butter.
• Using a spatula, spread the jam over the rectangle, leaving a ½-inch border on one long side.
• Starting at the opposite long side, roll up the dough jellyroll fashion and pinch the seam closed.
• Roll the log so that it is an even diameter, 18-inches long; turn the log seam side down.
• Quarter the log, then cut each quarter into 3 equal pieces so that there will be 12 rolls in all.
• Give the strawberry filling a couple of gently folds to remix and spoon into a 9 inch glass pie plate and smooth the top as well as you can.
• Arrange 8 biscuits around the perimeter of the pie dish and the remaining 4 biscuits into the center.
• Don't push the biscuits down into the strawberries.
• Bake the Strawberry Rolls for 20 minutes, or until the top is golden-brown and the filling is bubbling.
• Lower the oven temperature to 350°F, loosely cover the Rolls with foil and bake for 15 minutes longer.
• Cool for 30 minutes before serving.

STRAWBERRY FILLING (FOR CAKES AND CAKE ROLLS)

Steps:

• add everything into a sauce pan and cook until it boils, stirring constantly.
• Continue to cook and stir until everything is dissolved and starts to thicken approximately 5 mintures.
• Cool in refrigerator until thick and set.
• prep time does not include time in the refrigerator.
• I have never tried this, but I think you could fold in 1 1/2 cups of whipped heavy cream to make a frosting.
• I also wonder how this would work in a pie -- if anyone is brave enough let me know how that works. ;-p.

STRAWBERRY CHEESE SWEET ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water.
• Lit it sit for 5 minutes.
• Stir in milk and sugar.
• Add two cups flour, beating until smooth.
• Mix in enough remaining flour to form soft dough.
• On a floured board, knead dough until smooth and elastic, about 5 minutes.
• Place dough in a greased large bowl, turning greased side up.
• Cover with wax paper and place in a warm place to double in bulk (about one hour).
• Punch dough down and spread on a floured surface into a 7 X 12 inch rectangle.
• Spread with cream cheese to within one inch from edges.
• Spread strawberry jam on top of cream cheese.
• Starting with long edge close to you, roll dough with filling to opposite side, forming a long roll.
• Cut into 12 one-ince pieces.
• Slightly pinch one cut side closed and place into a greased muffin tin, pinched side down.
• Brush rolls with beaten egg.
• Cover with wax paper and let rise for 30 minutes.
• Heat oven to 350°F.
• Brush rolls with beaten egg again and bake for 20 minutes or until golden brown.
• Let cool for a few minutes, then loosen edges of rolls with a small metal spatula. Remove from pan.

STRAWBERRY RHUBARB SWEET ROLLS

Steps:

• Day one. In a small bowl, proof the yeast. Whisk together 1/2 cup warm water, 1 teaspoon of sugar and 1 package of active dry yeast in a small bowl. Allow to sit for 10 minutes, until all puffy and bubbly. In a large bowl stir together 1/2 cup sugar, 1 teaspoon salt, a stick of butter, 1 cup boiling water, 1 cup cold water and 2 eggs. Whisk until the butter is mostly melted. (It's ok if there are a couple small butter pieces that aren't melted when you add the rest of the dough ingredients.) Add yeast water, and lastly add 7 cups of flour. Stir, stir, stir. Cover with plastic wrap and let rise in the fridge over night, or 8 eight hours. (This dough doesn't even need you to knead it.) Day two, or eight hours later. Spray 3 cake pans with cooking spray or brush with butter. Set aside. And roll out your dough! Place the dough on a LARGE floured surface and roll out (until about and eighth of an inch thick rectangle). Spread evenly with the 3 tablespoons softened butter using a spatula. Spread jam over the dough and sprinkle with rhubarb. Roll up, slice and place in the prepared cake pans. Cover with a towel and allow to rise in the pan for 30-60 minutes or until they've just about filled out the pans. You want the rolls to have risen enough to be touching each other, but it's ok if they haven't completely filled the cake pans, considering they will rise in the oven. Meanwhile turn the oven on to 350 degrees F and bake the rolls for 22 - 35 minutes, rotating positions in the oven. If you're not sure they're done poke the center and make sure it's not doughy. Allow to cool in the pans for a few minutues and then invert onto a cooling rack. Be sure to allow them to cool completely before covering, to prevent sogginess. These are best right out of the oven, but keep well if wrapped tightly for 4 days or so. Buttercream: Directions: Mix butter and powdered sugar until combined. Add vanilla and milk 1 tablespoon at a time until thickened. Top sweet rolls