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Strawberry Sweet Rolls with Vanilla Cream Cheese Glaze

Strawberry Sweet Rolls
Your family will love these soft, sweet, fluffy rolls filled with strawberry jam and topped with a sweet and tangy cream cheese glaze.
Yield 8 to 10 sweet rolls




  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 tablespoons canola or vegetable Oil
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • Pinch of table salt (to taste)
  • 1/2 cup milk


  • 2 tablespooons unsalted butter, softened
  • 3/4 cup strawberry preserves or jam (or any other flavor)

For the cream cheese glaze

  • 3 ounces (about 1/3 cup) cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 to 3 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract


  • Make the dough: To the bowl of a stand mixer fitted with the paddle attachment (or make and knead by hand using a large mixing bowl; plan to knead for about 10 minutes), combine all ingredients other than milk; set aside.
  • Add milk to a glass measuring cup and warm to 120 to 130°F, about 45 seconds on high power in the microwave.
  • Pour the milk over the ingredients in the mixing bowl and knead on low speed for about 7 minutes (10 minutes by hand). If after 5 minutes dough is very sticky and it seems more flour is needed, add more flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticking to the bottom is okay. The dough is sticky and tacky, although not excessively so.
  • After kneading, turn the dough out into a large, greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
  • Spray a 9- or 10-inch pie plate or similar sized baking dish with cooking spray; set aside.
  • After the dough has doubled, punch it down, turn it out onto a floured surface or silicone mat and knead it for about 3 minutes. With a rolling pin, roll dough into approximately an 18×12-inch rectangle. Spread butter evenly over the surface. Add the jelly and spread evenly, leaving a small margin along edges.
  • Starting with a long side, roll to form a tight cylinder. Slice the cylinder into 8 to 10 evenly sized pieces using a bench scraper, serrated knife, or plain unflavored dental floss (works great to not squish and compact the log). Jelly will escape out; it's to be expected.
  • Arrange the rolls in the prepared baking pan. Cover with plastic wrap.
  • Allow the rolls to rise in a warm, draft-free place until nearly doubled, about 60 to 75 minutes. (See note for overnight option.)
  • Preheat oven to 350°F.
  • Bake at 350°F for 25 to 30 minutes, or until lightly golden on top and cooked through. If you notice your rolls are becoming darker before centers are cooking through, covering with foil in the second-half of cooking will reduce over-browning.
  • Make the glaze: Combine all ingredients in a small bowl and beating until smooth, either with a whisk or a mixer. Play with ratios of all ingredients to suit your taste.
  • After baking, generously drizzle glaze over the warm rolls. Serve immediately.


Rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 4 days. Reheat leftover rolls for a few seconds in the microwave before serving. If you object to keeping cream cheese frosting at room temperature, then refrigerate the leftover rolls. If you have extra unused glaze, it makes an amazing fruit dip; or it can be stored in the refrigerator for up to 2 weeks.
Make ahead/overnight option: After placing unrisen rolls in pan and covering tightly with plastic wrap (step 8),  refrigerate the rolls for up to 18 hours. Prior to baking, let dough rise in a warm, draft-free place until nearly doubled, about 60 to 75 minutes. Continue with step 9.
Recipe by Averie Cooks.

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Review & Comments

Vicky | Reply

Could I use bread flour instead of all purpose flour?

Red Star Yeast | Reply

Hi Vicky – Yes, just keep an eye on the dough. You may need to add more water to get the proper dough consistency, and adjust kneading and rise times. Keep in mind that bread flour is stronger than all-purpose flour, and will affect the texture of the finished rolls.
Happy baking!

Nova | Reply

I have red star quick rise instant yeast. Would I change the amount? Can I make the dough in a bread machine?

Red Star Yeast | Reply

Hi Nova,
Yes, you can use 1 packet (2 1/4 tsp) Quick Rise Yeast in place of the Platinum Yeast. If making the dough in a bread machine, use 70-80 degrees liquids.

Happy baking!

Nichole | Reply

5 stars
These are absolutely amazing! We are in love with this recipe!! Blueberry is awesome on these as well 🙂 I had tried different recipe that others had rated five stars and I just couldn’t see what the fuss was all about the flour and yeast taste was way too strong..These ones came out amazing tho! And it’s not a difficult recipe! Thanks so much for the awesome recipe!! Keep them coming!!

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