Strawberry Rolls with Vanilla Glaze are the perfect fun and fruity breakfast treat! The soft rolls are swirled with fresh strawberry jam and topped with a sticky sweet glaze that’s sure to please. These would be a beautiful addition to any breakfast or brunch!
Strawberry Rolls
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?!
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!
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!
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″ border around the edges of the dough. I know it can be tempting to spread it everywhere, but leaving the border 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!
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.
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.
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!
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! (GIVEAWAY NOW CLOSED)
More Sweet Rolls Recipes:
- Triple Almond Sticky BunsÂ
- Eggnog Tiramisu Cinnamon RollsÂ
- Butter Pecan Cinnamon BunsÂ
- The Best Easy Overnight Cinnamon RollsÂ
Strawberry Rolls with Vanilla Glaze and a Giveaway
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
To make the Strawberry Filling:
- 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.
To make the Dough:
- 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.
- 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.
- 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.
- 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.
- 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.
To make the Vanilla Glaze:
- 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.
- Unglazed rolls can be frozen for up to 2 months.
Claudette says
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
Michelle says
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!
bakerbynature says
Michelle, thank you so much 🙂 If you have any questions about the recipe, please reach out – I am here to help!
Christen says
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.
bakerbynature says
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?
Jess @WanderlustRunning says
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!!
bakerbynature says
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!
NaOmi says
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!
Jo says
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.
Heather says
http://sallysbakingaddiction.com/2013/02/17/smore-peanuht-butter-cookies/
These sound divine!
Annette says
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!
Liz says
I want toake the honey penut butter granola, after I make these strawberry tolls though. Thanks for the great pictures. My mouth is watering,
Sarah says
I’m going to make the Skinny banana blueberry muffins!
Hannah says
These rolls look awesome.
I’ll be making Sally’s Cake Batter Chocolate Chip Cookies! YUM!