THESE FRESH, FRAGRANT STRAWBERRY AND CREAM ROLLS ARE SOFT, FLUFFY, AND THE PERFECT BLEND OF SWEET AND TANGY – THEY SCREAM SPRING AND SUMMER! THESE ROLLS WILL REMIND YOU OF YOUR CHILDHOOD FAVORITE LITTLE DEBBIE STRAWBERRY CREAM ROLL, BUT MUCH HEALTHIER! CAN BE MADE VEGAN AND DAIRY-FREE.
As we roll into spring, I love using fresh, seasonal fruit in my recipes.
These rolls have the same fluffy consistency as cinnamon rolls, but we replace the cinnamon with a tangy, fruity twist.
Roasting strawberries intensifies their flavor and fragrance – perfect for a weekend breakfast or brunch this spring or summer.
ARE STRAWBERRY AND CREAM ROLLS VEGAN?
Just like my cinnamon rolls and gingerbread cinnamon rolls recipes, these fluffy and airy strawberry and cream rolls can easily be made vegan!
Swap out the milk for plant-based milk; I absolutely love using oat milk for this recipe. It makes them extra smooth and flavorful!
Swap out the yogurt and butter for your favorite plant-based alternative.
No eggs are needed – the butter and milk keep the buns moist and fluffy.
They taste divine either way!
INGREDIENTS FOR STRAWBERRY AND CREAM ROLLS
These easy-to-make strawberry and cream rolls are made with only 8 ingredients.
- Active dry yeast
- Milk, warm
- Butter, melted
- Granulated sugar, divided
- Unbleached all-purpose flour
Strawberry and cream filling
- Strawberry jam*
- Vanilla yogurt**
- Strawberries, fresh
* I used my homemade strawberry chia jam, recipe linked here
** I like using Greek yogurt that is thick. if using dairy-free yogurt, make sure to choose a thick texture. Or use less of it to avoid soggy rolls.
- Powdered sugar
My Vegan Cream Cheese Frosting also pairs perfectly with these strawberry rolls!
How to Make Strawberry and Cream Rolls
Start by taking the butter for the filling out from the fridge to let it come to the right temperature. Then it’s time to prepare the strawberry roll dough.
PREPARING THE DOUGH
In a medium-sized pot, melt the butter on the stovetop. When fully melted, add the milk to the butter.
Heat the milk and butter mixture until it’s warm. My mom says 40 – 45 degrees Celsius, which is around 110 Fahrenheit. It should be warm, but not hot to touch. Use a kitchen thermometer if you want to be sure. If the liquid is too hot, it will kill the yeast and the dough won’t rise.
Now, stir in 1 tablespoon of sugar and sprinkle the yeast across the milk mixture and let it activate/bloom for about 10 minutes. The yeast should be foamy when ready.
Then, add the rest of the sugar and stir well to dissolve the sugar crystals.
Slowly add the flour to the milk mixture while stirring with a wooden spoon (I used chopsticks lol, kinda like making scallion pancakes) as you add the flour. The dough should be shaggy, flaky, and sticky.
Once all the flour is added, knead the dough with your hand until all the flour is well incorporated. Knead by hand for about 10 minutes for the best result. The dough should be firm, smooth, and elastic.
Form a round ball with the dough, put it in a large bowl, and cover with plastic wrap so no air gets in or out.
Note: Depending on the bowls you use, you can grease the bowl with a little bit of olive oil to prevent sticking.
Let the roll dough rise for about one hour in a warm place. It may take longer depending on the temperature. The dough should double in size.
TIPS FOR PROVING THE DOUGH
If it’s warm outside (80F or more), I let the dough rise outside in the sun. Just make sure it’s not windy, the dough likes an even temperature. Since it’s getting cold now, one trick I learned from my mom is to warm a pot of water (slightly warm, not hot to touch), and place the bowl on top of the pot. Just make sure it’s not touching the water. If you have a proving drawer attached to your oven, this is an excellent time to use it.
Or you can turn the oven on for 150 F and once it reaches the temperature. Turn off the oven and place the bowl in the oven with the door open.
Optional step (according to my mom for ultra-soft and fluffy dough): After the first proving, knead the dough for a few minutes and repeat the rising step.
ROLLING OUT THE DOUGH
Now, lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter).
Roll the dough out into a rectangular shape (about 11 x 14 inches).
Then, spread the vanilla yoghurt onto the dough, followed by strawberry jam and the chopped strawberries.
From the longer side of the rectangular, start rolling the dough into a cylinder. Make sure to roll the dough tightly.
Now, cut the dough into 9 – 10 even pieces using unflavored waxed floss or a knife (like a normal human…).
Grease an 8×8 or 9×9 baking dish.
Place the strawberry cream rolls with the cut side down in the greased baking dish. Place them with some space in between them so they will have space to rise and expand.
Cover the baking dish with plastic wrap and let it rise for 20 – 30 minutes.
Meanwhile, preheat the oven to 350 F.
Lastly, remove the plastic wrap and bake the strawberry rolls for 20 – 23 minutes.
ICING FOR THE STRAWBERRY AND CREAM ROLLS
For a quick and easy icing, all you need is two ingredients:
- Powdered sugar
If you are looking to try a vegan, keto-friendly frosting, check out my Vegan Cream Cheese Frosting.
HOW TO SERVE STRAWBERRY AND CREAM ROLLS
After the strawberry and cream rolls have come out of the oven, let them rest for about 10 minutes – trust me, it’ll be worth the wait!
Then, drizzle the rolls with your icing of choice and if you’re feeling extra fruity, top with more fresh strawberries.
Serve with a cup of coffee or your favorite milk of choice.
HOW TO STORE STRAWBERRY AND CREAM ROLLS
Store the strawberry and cream rolls in the baking dish and cover with plastic wrap. Or transfer the leftovers to an air-tight container.
They will stay good in the fridge for up to 1 week.
And yes, you can freeze them too! In an air-tight container, they will stay fresh in the freezer for up to 2 months.
TIPS FOR MAKING THE BEST STRAWBERRY AND CREAM ROLLS
- The temperature for rising the yeast should be 110F. I use a kitchen thermometer!
- The temperature for proofing: my top tip learned from my mom is to warm a big pot of water and set the bowl with dough in the pot (without the bottom touching the water). Cover the bowl with a wrap then a pot cap to make sure no air escapes.
- Mix 1 tbsp sugar in the butter milk mixture to let the yeast rise.
- When adding flour, add ½ cup at a time while stirring with a wooden spoon.
- Work the dough on a lightly floured surface. Last thing you want is to try to roll up the strawberry rolls but it’s sticking to the surface.
OTHER CINNAMON ROLL-INSPIRED RECIPES YOU MIGHT LIKE:
Strawberry and Cream Rolls
- 1 packet 7g active dry yeast
- 1 cup milk
- ¼ cup vegan butter
- ¼ cup granulated sugar divided
- 3 cups unbleached all-purpose flour 375g + some for dusting the pastry board
- 1/3 cup strawberry jam
- 1 4.4 oz vanilla yogurt
- ½ cup strawberries chopped
- 1 cup powdered sugar
- 1 tbsp milk of choice
- 1. In a medium-sized pot, melt butter on the stovetop. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm *. Mix in 1 tbsp of granulated sugar.
2. Pour the milk mixture into a big mixing bowl. Once the milk reaches 110 F, sprinkle yeast across the milk mixture and let it activate/ bloom in a relatively warm area for about 10 minutes. The yeast should be foamy when ready.
3. Add the rest of the sugar and stir well to dissolve the sugar crystals.
4. Slowly add the flour (1 cup at a time) to the milk mixture while stirring with a wooden spoon as you add more flour. The dough should be shaggy, flaky, and sticky.
5. Once all the flour is added, knead the dough with your hands until all the flour is well incorporated. Knead by hand for about 10 minutes for the best result. The dough should be smooth and elastic. There should be no loose flour left in the bowl.
6. Form a round ball with the dough, and cover with plastic wrap so no air gets in or out. ** (depending on the bowl you use, you may need to lightly grease the bowl with olive oil to prevent the dough from sticking).
7. Let the dough rise for about one hour in a warm place. *** The dough should double in size.
8. Optional step (according to my mom for ultra-soft and fluffy dough): After the first proving, knead the dough for a few minutes and repeat the rising step once again.
9. Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter).
10. Roll the dough out into a rectangular shape (roughly about 11 x 14 inches)
11. Spread the vanilla yoghurt onto the dough, followed by strawberry jam and the chopped strawberries.
12. From the longer side of the rectangular, start rolling the dough into a cylinder. Make sure to roll the dough tightly.
13. Cut the dough into 9 – 10 even pieces using a sharp knife ****
14. Grease an 8×8 or 9×9 baking dish.
15. Place the strawberry rolls with the cut side down in the greased baking dish. Place them with some space in between them so they will have space to rise and expand.
16. Cover the baking dish with plastic wrap and let it rise for 20 – 30 minutes in a warm area.
- BAKE AND SERVE
17. Preheat the oven to 350 F.
18. Remove the plastic wrap, brush extra melted butter on top (optional), and bake the cinnamon rolls for 20 – 22 minutes or until golden brown on top.
19. Serve with Cashew Cream Cheese Frosting or 2 ingredient vegan icing *****
** I usually add a fitting pot lid on top just to ensure there is no air can escape.
*** It may take more time depending on the temperature.
**** You can also use a pastry cutter (that usually comes with a pastry mat) or unflavored dental floss.
***** In a mixing bowl, combine 2 cups of powdered sugar and 2 – 3 tbsp milk of choice. (add more milk until it reaches your preferred consistency). Whisk together and drizzle on top of the cinnamon roll immediately.
For more tips check out the "How to Make" section in the post.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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