Baker by Nature

A Baking Blog by Ashley Manila

Strawberry Rolls with Vanilla Glaze

Strawberry Rolls with Vanilla Glaze - Soft, fluffy, and swirled with strawberry filling! The vanilla glaze is the perfect finish! Soft and fluffy, these strawberry swirled sweet rolls are topped with vanilla glaze!

Strawberry Rolls with Vanilla Glaze (Update: Contest has ended and winner has been notified via email; thank you all for entering!)

Friends! Today I’m super excited to be sharing with you a recipe from the amazing (!!!) Sally’s Baking Addiction Cookbook. I’m also excited to announce I’m giving away a copy of this fabulous book!  One lucky winner is going to receive this beautiful book as well as a brand new Corningware French White 9″ Pie Plate and Black Marble Rolling Pin. Basically all of the things you’ll need to get in the kitchen and start baking these incredible strawberry rolls! Be sure to check out all of the giveaway information at the very bottom of this post, ok?! Strawberry Rolls with Vanilla Glaze - Soft, fluffy, and swirled with strawberry filling! The vanilla glaze is the perfect finish! Now, on to the recipe! I have to admit, I had the hardest time picking just one recipe to make from Sally’s cookbook. The pages are covered with dreamy desserts, and I probably spent a good 3 hours just gawking at the gorgeous photography. Then I landed on page 23… and my decision was made just like that. Page 23 held a photograph for Strawberry rolls with vanilla glaze, and after quickly glancing over the recipe and jotting down what I needed to grab from the store, I shuffled into action. What can I say? I’m a sucker for fruity desserts!

Strawberry Rolls with Vanilla Glaze One of the things I love about this recipe is how easily accessible all of the ingredients are. I mean, I majorly heart baking – and do it as a profession – but nothing gets under my skin more than a cookbook that calls for wild and crazy ingredients that are nearly impossible to find at a regular grocery store. For this recipe, the only ingredient I had to run out for was fresh strawberries. Everything else listed in the ingredient section was already waiting for me in my kitchen. I love it when that happens!

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Strawberry Rolls with Vanilla Glaze

Strawberry Rolls with Vanilla Glaze When planning to make this recipe, I have a few (hopefully) helpful suggestions to make your baking adventure smooth sailings!

1) I recommend making the strawberry filling before you begin working on anything else. In fact, if you can, I suggest making it an hour or so before you even start making the bun dough. The reason it’s important to start with the filling isn’t because it is a difficult or long task, but because the filling MUST cool completely before being spread over the dough. I found my filling took close to an hour (in the fridge) to cool.

2) This recipe only calls for one rise, making it much quicker than most bun recipes. It is very important however, that you allow the dough to rise in a warm environment. Our new kitchen is very warm so this is never an issue, but our old kitchen was super drafty and a nightmare for rising yeast-based doughs. I suggest allowing the dough to rise anywhere it’s warm and draft-free… even if that means moving them out of the kitchen and in to a warmer room of the house.

3) When spreading your filling, be sure to leave a 1″ boarder around the edges of the dough. I know it can be tempting to spread it everywhere, but leaving the boarder clean helps make the rolling process much easier, not to mention much cleaner. #Trustmeonthisone

4) If it’s impossible to find fresh strawberries in your area, I believe frozen would work just fine for the filling.

I hope those little snippets help you feel confident and ready to tackle these strawberry rolls!

Strawberry Rolls with Vanilla Glaze Ok. So let’s move on to taste and texture!

Taste: These strawberry rolls with vanilla glaze just burst with flavor! The dough itself is light and buttery, allowing the filling and glaze to really shine. The filling tastes, as it should, just like fresh strawberry jam. I love that it’s not overly sweet or sugary. The glaze is also light and lovely. It’s subtly flavored with vanilla extract, and the perfect finish for these strawberry rolls.

Strawberry Rolls with Vanilla Glaze - Soft, fluffy, and swirled with strawberry filling! The vanilla glaze is the perfect finish! Texture: Incredible! The edges of the rolls get lightly browned and chewy, while the interior stays delightfully soft and melt-in-your-mouth fluffy. I am so picky about texture when it comes to sweet rolls, but these were spot on! Cue the happy dance.

Strawberry Rolls with Vanilla Glaze If you’ve never made sweet rolls before, all this may sound intimidating, but I promise, this recipe couldn’t be easier! And the results are worth their weight in gold. I told Sally I had to take an extra long run after making these because I ate TWO straight off the pan – with extra vanilla glaze, of course. You guys… so worth it!

Strawberry Rolls with Vanilla Glaze - Soft, fluffy, and swirled with strawberry filling! The vanilla glaze is the perfect finish! So, wanna know how you can win this fabulous cookbook, pie plate, and rolling pin? Simply pop over to Sally’s site, take a look around, then come back and let me know what recipe you’d make first from her archives! Be sure to leave your email in my comment section below. A winner will be chosen, by random, April 1st, 2015. Good luck!

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Strawberry Rolls with Vanilla Glaze and a Giveaway

Prep

Cook

Total

Yield 10 -11 rolls

Sweet and Fluffy, these Strawberry Swirled Rolls are topped with an incredible Vanilla Glaze. A wonderful yeast recipe for beginners!

Ingredients

  • For the Strawberry Filling:
  • 1 1/2 cups fresh strawberries, chopped into tiny pieces
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • For the Dough:
  • 2 3/4 cups all-purpose flour, divided, plus extra for dusting
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon table salt
  • 2 1/4 teaspoons instant dry yeast (1 standard package)
  • 1/2 cup water
  • 1/4 cup milk (I used almond milk here but any milk should work fine)
  • 3 tablespoons unsalted butter
  • 1 large egg, at room temperature
  • For the Vanilla Glaze:
  • 1 cup of confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

Instructions

  1. To make the Strawberry Filling:
  2. Place the chopped strawberries in a small saucepan over medium-heat. Cook for 6-8 minutes, stirring constantly, or until the strawberries are very soft and their juices have been released. Add in the sugar and cornstarch and continue to cook - and stir - for another 1-2 minutes. The mixture will thicken up dramatically during this time. Remove pan from heat and transfer the filling into a small bowl. Chill filling completely before use.
  3. To make the Dough:
  4. In a large bowl combine 2 1/4 cups of the flour, the granulated sugar, salt, and yeast; mix well to evenly combine. Set aside.
  5. In a small saucepan over medium heat, warm the water, milk, and butter until the butter is completely melted and the mixture is hot to the touch but not scalding (it should be between 110-115 degrees F). Stir the liquid mixture into the flour mixture. Add in the egg, then add in at least 1/3 of additional flour. You may need to add up to 1/2 cup of additional flour. Your dough is at the right consistency when it gently pulls away from the side of the bowl and is slightly elastic in consistency.
  6. Scoop the dough out and transfer it to a lightly floured work surface; gently knead the dough by hand for 3 minutes. Lightly spray a clean bowl with non-stick spray, then set the ball of dough inside. Cover the bowl with plastic wrap and set aside to rest for 20 minutes.
  7. After the 20 minutes have passed, roll the dough out into a 14x8" rectangle. Spread the cooled strawberry filling on top, leaving a 1" boarder around the edges. Roll the dough up tightly along the edge (jellyroll/cigar style), letting it rest on the seem. Cut the roll into 10-11 pieces (I got exactly 11), then arrange them in a lightly greased 9" round or square baking dish. Loosely cover the rolls with plastic wrap and set them in a warm, draft-free place to rise for 1 1/2 hours.
  8. Once the rolls have doubled in size, preheat the oven to 375 degrees (F). When the oven comes to temperature, bake the rolls for 25-30 minutes, or until slightly browned. After 15 minutes, you'll want to rotate the pan in the oven and cover the rolls with aluminum foil, to avoid heavy browning.
  9. To make the Vanilla Glaze:
  10. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the rolls right before serving.
  11. Unglazed rolls can be frozen for up to 2 months.

Notes

This recipe is excerpted, with permission, from the Sally's Baking Addiction Cookbook. All words, opinions, and notes are my own, and I am in no way being compensated for this giveaway.

Nutrition Facts

Serving Size 1 roll

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Strawberry Rolls with Vanilla Glaze

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Reader Interactions

Comments

  5. I love to make scones and biscotti, so definitely the double chocolate chip scones and mocha biscotti! But these strawberry rolls look delish!

    Reply

  8. I adore Sally’s blog. I tend to go there when looking for some yumminess to create. This popped on Pinterest and it makes me laugh that it’s adapted from Sally’s recipe. She is a true magician in the kitchen!

    Reply

  14. Weekend means baking (and sinning :P) After seeing these DELICIOUS strawberry rolls, I just KNOW that’s what’s going to happen in my kitchen this week!! What else is on the menu? Probably I’ll try Sally’s Caramel Apple Brie Quesadillas as well! How come I haven’t heard about this before?!? Really looking forward to try both! Thanks a lot!

    Reply

  15. I love this baking blog….can’t wait to make these strawberry rolls……but wait I will,because we have some of the best tasting strawberries in the country! The strawberries from Gurosiks Berry Farm are worth the wait .Thank you for this recipe,I am always looking for new ways to use strawberries when they are in season from this berry farm.

    Reply

  16. Man I have to do this one for sure,but from her list in her recipe Strawberry Cheesecake Muffins! They look so moist and yummy! What a awesome sweepstakes! Thanks you!

    Reply

  19. A better question is what wouldn’t I make! 🙂
    Well, I love sweets, but I enjoy making savory recipes. I think I’d try the roasted garlic and bacon dip. Two of my favorite things in party food form, count me in!!

    Reply

  21. These strawberry rolls are a must on my list!!! I just love strawberrys!!! You have such a great blog!! So many wonderful recipes!!! That’s my hobby, baking!!!
    Hugs, Teresa

    Reply

  22. This recipe looks amazing! Great photos. I went to Sally’s website and it’s hard to pick just one recipe that I would try. I have several of hers pinned already. But I’ll go with Buttery Blueberry Struesel Muffins. I just love warm muffins in the morning! Thanks for the pin and the contest!

    Reply

  25. I love all of Sally’s recipes that I’ve tried so far! I really want to try making her snickers cheesecake bars though, I’m a sucker for cheesecake!

    Reply

  28. I make cinnamon rolls often but couldn’t resist strawberry sale Now I know how I’m going to use
    them! Then I’m going to make the fruit filled scones along with the cheesy spinach quiche to offset all that sugar!

    Reply

  30. I’m a frequent visitor to Sally’s Baking Addiction. I’d like to try her recipe for Fruit Filled Scones 3 Ways.

    Reply

  32. I’ve made a few things from Sally’s, and love her cinnamon rolls, cookies and everything I’ve tried so far! She’s how I found your site, and now I think I have a second addiction!

    Reply

  35. Red velvet seven layer bars…I was sold at “Red Velvet”!! I will definitely have to try both recipes once Lent is over.

    Reply

  38. I would like to try “My favorite carrot cake” recipe. It looks perfect for Easter, and I love a good carrot cake!

    Reply

  43. I want toake the honey penut butter granola, after I make these strawberry tolls though. Thanks for the great pictures. My mouth is watering,

    Reply

  44. I’m crazy about soups, so when I saw her, “Lightened-Up Creamy Chicken Noodle Soup,” I knew that’s the one I wanted to make. It looks so good!

    Reply

  46. Hmmm, they look pretty and delicious. There’s so much choice on her site, and it all looks so good it’s difficult to choose. The raspberry almond thumbprint cookies perhaps, as those are two of my favourite flavours.

    Reply

  47. i have to try the Morning Glory Muffins — they are a favorite of my granddaughter — she always orders one when we go to breakfast! Have to make these strawberry rolls – it’s strawberry time here in NC and I just stopped at the farm stand today and bought some beauties!

    Reply

  48. These look so delicious!! Question though: can you prepare the dough and refrigerate it before baking? I’d love to make these for breakfast but that’s a long prep! 🙂
    Or how would you best reheat them? Thanks!!

    Reply

    • Hi Jess. I think making the dough a few hours ahead of time could work, but not too long as the jam may begin to make the dough soggy after time. You can also bake them ahead of time minus the vanilla glaze, then quickly reheat them in the oven or microwave and glaze right before serving. I hope that helps!

      Reply

  49. Hi Ashley! Just wanted to say your photos are gorgeous, and I will be making an attempt at these beauties very soon. I am a little afraid of baking rolls of any kind, but I am now so very inspired to try. Thanks for the beautiful blog – I will be following as well on Pinterest, Twitter and e-mail. Have a beautiful day!

    Reply

      • I just made these rolls for the first time. I am very sad. The strawberry filling did not look like yours. My filling looked pink, was very runny and as I rolled all of my filling pushed out. I saved room like you said but it didn’t matter. Would you help me if you can as to understand why? I followed every direction and measurement exact and now I don’t want to cook them as they look terrible!!!! I had to use frozen berries as I didn’t have fresh berries.

        Reply

        • Hi Christen. I’m so sorry to hear your rolls didn’t turn out the way you were hoping. Did you end up baking them? I’m guessing from how you described the filling that it needed to cook longer. The cornstarch didn’t help thicken it up?

          Reply

  50. Hello … Loved the Strawberry rolls with vanilla glaze, and I will be making those very soon…BUT I loved the idea of the BAKE-AHEAD EASY CASSEROLE, for my family on the go with no time for breakfast , now they can take breakfast with them! And I love the vegtables part of it the most so healthy! Getting my ingrediants together now…thank you

    Reply

  51. How did you keep the strawberry filling from oozing out when you rolled and cut them? I ended up spooning a lot of the filling on top.

    Thanks,

    Denise

    Reply

    • Hi Denise. I’ve never had an issue with my filling coming out of the roll. You may need to cook your jam a little bit longer next time to achieve a thick enough consistency. How did the rolls come out in the end?

      Reply

  52. Hi, these strawberry rolls looked so amazing I had to bake them – and I’ve been on a pretty clean eating lifestyle the past year! That’s how powerful those photos and descriptions are! I’m now waiting for my rolls to rise in the baking pan, but unfortunately they look much messier than yours. 🙁 I realize now that I rolled the dough too thin; also, my filling may be too thin because it oozed out pretty badly. Next time I’ll cook longer as you suggested above. I just hope the filling doesn’t melt away while baking….I’ll keep you posted!

    Reply

  54. I really wanted to love this recipe but I think there’s a huge flaw. When I added the corn starch it just clumped and didn’t thicken the strawberries at all. The recipe should state to mix it with cold water before adding it to the pan. Because if this it was quite difficult to roll the dough as the strawberries were very thin and watery. My buns are pretty much a goopy mess. They are rising right now and I’m hoping they taste good because the strawberry sauce tastes amazing!

    Reply

    • Hi Karen. I’m sorry you had an issue with your corn starch clumping up. I’ve made these rolls many times and have never had this issue. How did the strawberry rolls end up turning out?

      Reply

  55. I followed the recipe exactly as they were written, sadly though, all the strawberry filling oozed out when I rolled up the dough…it was pretty messy! I have no idea what happened but I’m willing to give this recipe another try, just hoping for some input, thanks.

    Reply

    • Hi Lin. I’m sorry your filling misbehaved 🙁 It sounds like it didn’t thicken up enough. As you can see from my photos, my filling oozed a little (this is natural), but not all over the place. Also, when you’re rolling the dough up, it’s important to not squeeze too much. I hope this helps!

      Reply

  56. Can’t wait to try for the granddaughters. They love strawberries so we shall see. Thanks for the recipe..

    Reply

  57. I just found your site and Sally’s!! I LOVE them both!! I am going to make the strawberry Rolls with Vanilla Frosting for friends and neighbors this weekend for Easter!! Thank you again!!

    Reply

  64. Thank you so much for this post! I made these tonight – it was my very first time using yeast. Super time consuming, but worth it! These rolls are great. The only thing that didn’t turn out right was the strawberry filling. I followed in the recipe where it said to add the cornstarch directly to the strawberries on the stove – I should have trusted my instincts and dissolved it in water first. There were a lot of small cornstarch clumps I wasn’t able to break down.
    I will definitely be making these again, maybe with a raspberry filling instead next time! 🙂

    Reply

  65. Oh wow, these look so delicious.
    I will be pinning this now. To go with
    the other recipes I need to write down and
    use. I hea sallys baking addiction recipes
    Are really deliciously awesome.

    Reply

  67. why three tablespoons of sugar?
    on the back of the active dry yeast i use it says to use less then you require us to use,
    then follow the recipe meaning what ever recipe i will be using the yeast in.
    i am using fleshmens active dry yeast
    please let me know by e-mailing me at midnight0675@frontier.com

    Reply

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