Strawberry Sweet Rolls with Pink Glaze : Fruity Brunch Rolls

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Strawberry Sweet Rolls with Pink Glaze: Your New Brunch Obsession!

Hey there, friend! Let’s talk about the best part of waking up. And no, I’m not talking about the alarm clock you desperately want to snooze—I’m talking about the smell of something sweet, fruity, and downright magical baking in your oven. Imagine this: soft, pillowy dough swirled with vibrant, jammy strawberry filling, all topped with a dreamy pink glaze that’s as pretty as it is delicious. That’s exactly what these Strawberry Sweet Rolls are all about.

Forget everything you know about ordinary cinnamon rolls. We’re taking a joyful leap into berry season (or let’s be real, any season you have a jar of good strawberry preserves!) and creating a show-stopping treat that’s perfect for lazy weekend brunches, celebratory birthdays, or just because it’s Tuesday and you deserve a little sparkle. This recipe is my love letter to fun, flavourful baking that doesn’t require a fancy culinary degree, just a happy heart and an appetite. So, tie on your favourite apron (the one with the flour smudges, of course), and let’s bake a batch of pure, unadulterated joy together.

A Sweet Slice of Memory

This recipe always takes me right back to my grandma’s kitchen. She was the queen of “a little bit of this, a little bit of that” cooking, and her strawberry patch was her pride and joy. Every summer, we’d spend afternoons hulling berries until our fingers were stained pink. She’d make the most incredible jam, and the very first jar was always destined for something special—often, a warm, gooey pastry.

One rainy Sunday, she decided to swirl that ruby-red jam into her classic sweet roll dough. The result was pure magic. The way the sweet, tangy jam caramelized at the edges, and the entire house filled with the most incredible aroma… it was a core memory in the making. These strawberry sweet rolls are my homage to her. They capture that same spirit of using simple, beautiful ingredients to create something that feels like a warm hug. Every time I make them, I can almost hear her saying, “Now, isn’t that better than anything from a box?” And you know what? She was always right.

Gathering Your Sweet Roll Squad

Here’s your grocery list! I’ve included some of my favourite chef-y insights and swaps to make this recipe your own. Remember, baking is part science, part art—so let’s have fun with it!

For the Dough:

2 cups (approx. 480 ml) whole milk: This creates an incredibly tender and rich crumb. For a lighter version, 2% works, but I wouldn’t go lower. The fat is our friend here!
½ cup (115 g) vegetable oil: Keeps the rolls wonderfully moist. You can swap in an equal amount of melted (and slightly cooled) butter if you prefer a buttery flavour.
½ cup (100 g) granulated sugar: Just the right amount of sweetness to feed the yeast and make the dough itself delightful.
1 packet (¼ oz or 7 g) active dry yeast: The little powerhouse that makes our dough rise! Make sure your packet isn’t expired for the best lift.
4½ cups (approx. 560 g) all-purpose flour, plus extra for dusting: The backbone of our rolls. I always fluff my flour with a spoon before measuring to avoid dense rolls.
1 Tbsp lemon zest (from 1 lemon): My secret weapon! This bright, citrusy note cuts through the sweetness and makes the strawberry flavour pop. Don’t skip it!
1½ tsp kosher salt: Balances all the flavours. If you’re using fine table salt, reduce to 1 tsp.
½ tsp baking powder & ½ tsp baking soda: Our trusty sidekicks! Adding these chemical leaveners after the first rise gives us an extra-soft and lofty texture.

For the Filling:

1½ cups (approx. 380 g) high-quality strawberry preserves: Look for one with real fruit and a thick consistency. The better the jam, the better the rolls! You can also use homemade if you’re feeling fancy.
½ cup (115 g) salted butter, melted: This creates a luscious, buttery layer that helps the jam swirl beautifully and adds a touch of salty richness.

For the Pink Glaze:

1 lb (approx. 450 g) powdered sugar, sifted: Sifting is non-negotiable for a super smooth, lump-free glaze. Trust me on this one!
½ cup + 2 Tbsp (approx. 150 ml) heavy cream (or milk): Heavy cream makes an ultra-rich and creamy glaze. Milk works perfectly for a lighter version.
¼ cup finely crushed freeze-dried strawberries: This is the magic trick for that gorgeous pink colour and a huge burst of real strawberry flavour without making the glaze runny. Just blitz them in a blender or spice grinder until it’s a fine powder.
2 Tbsp freshly-squeezed lemon juice: Adds a necessary tang to balance the sweetness of the glaze.
1½ tsp vanilla bean paste (or extract): Vanilla bean paste gives you those beautiful little specks and an incredible depth of flavour. Pure extract works wonderfully, too.
Pinch of kosher salt: The secret to any great frosting or glaze! It enhances all the other flavours.

Let’s Get Rolling! Your Step-by-Step Guide

Don’t let the yeast scare you! We’re taking it one simple, joyful step at a time. I’m right here with you, sharing all my best tips.

Wake Up the Yeast: In a large saucepan, gently heat the milk, oil, and granulated sugar over medium-low heat. We’re aiming for about 110°F (43°C)—warm to the touch, but not hot. If it’s too hot, it’ll kill the yeast! Remove it from the heat and immediately sprinkle the yeast over the top. Give it a gentle stir, then walk away for 5 minutes. You’ll come back to a foamy, happy mixture that smells a bit like bread. This is a very good sign!
Create the Dough Base: Stir in about 4 cups of the flour and all of the lemon zest. I usually start with a wooden spoon and then switch to my hands when it gets too thick. Don’t worry about kneading yet—just mix until you have a shaggy, sticky dough with no dry flour spots. Cover the bowl with a clean kitchen towel and let it rest in a warm, draft-free spot for 1 hour. It will puff up beautifully!
The Power-Up Mix-In: After the hour is up, uncover your bowl. In a small bowl, whisk together the salt, baking powder, baking soda, and that remaining ½ cup of flour. Sprinkle this mixture over your risen dough. Now, get in there with your hands and mix, fold, and knead it right in the bowl until everything is fully incorporated and the dough feels smooth. This step gives our rolls that perfect, cake-like softness.
Chill Out (The Dough, Not You!): Cover the bowl tightly with plastic wrap and tuck it into the refrigerator for at least 1 hour, or even overnight. This chilling step makes the dough so much easier to handle and develops the flavour. Overnight is my go-to for easy-bake mornings!
Roll and Fill: When you’re ready to bake, preheat your oven to 375°F (190°C) and generously grease a 9×13-inch baking dish. Turn your chilled dough out onto a well-floured surface. Using a floured rolling pin, roll it out into a large rectangle, roughly 12×24 inches. Spread the strawberry preserves evenly over the entire surface, leaving a tiny border at one long edge. Drizzle the melted butter all over the jam and use the back of a spoon to swirl it gently. This buttery layer is our insurance policy for a gooey, not-gummy, filling.
The Tight Roll & Slice: Now for the fun part! Starting from the long edge opposite the clean border, begin rolling the dough tightly toward you, keeping it as even as possible. Once you reach the end, pinch the seam to seal it. Place the log seam-side down. Using a sharp serrated knife or a long piece of unflavoured dental floss (my favourite hack!), cut the log into about 15 equal slices, each about 1.5 inches thick. Arrange them in your prepared baking dish. Cover them and let them rise for about 20 minutes—they’ll get nice and puffy.
Bake to Golden Perfection: Bake for 24-28 minutes, or until the tops are a beautiful golden brown and the filling is bubbly. Your kitchen will smell like a bakery paradise!
Glaze While Warm: While the rolls are baking, whisk together all the glaze ingredients until it’s smooth, creamy, and dreamy. If it seems too thick, add a teaspoon more cream. Once the rolls are out of the oven, don’t wait! Drizzle that gorgeous pink glaze all over them while they’re still hot. This lets the glaze melt into all the nooks and crannies, creating the most irresistible sticky, sweet top.

How to Serve These Strawberry Stunners

Presentation is part of the fun! For a truly epic brunch spread, serve these strawberry sweet rolls warm right from the pan. I love placing the whole baking dish in the middle of the table with a stack of plates and letting everyone dig in—it’s the ultimate comfort food moment.

For a more plated look, use a spatula to carefully lift out each roll and place it on a vibrant, colourful plate. The pop of pink against a bright blue or green plate is just gorgeous. A little extra sprinkle of crushed freeze-dried strawberries on top adds a beautiful texture and a hint of “chef’s kiss” fanciness. These rolls are heavenly all on their own, but if you want to go all out, a scoop of vanilla bean ice cream or a dollop of freshly whipped cream turns them into an unforgettable dessert. And don’t forget the coffee! A hot cup of coffee or a tall glass of cold milk is the perfect partner for this sweet treat.

Mix It Up! Fun Flavor Twists

Once you’ve mastered the classic strawberry, the world is your oyster… or, well, your sweet roll! Here are a few of my favourite ways to play with this recipe:

Lemon-Berry Bliss: Add the zest of a second lemon to the dough and use a mix of strawberry and raspberry preserves. The extra citrus zing is incredible.
Cheesecake Swirl: Before adding the jam, spread a thin layer of sweetened, softened cream cheese over the dough. Then top with the strawberry preserves and proceed as directed. You’re welcome.
Chocolate-Dipped Strawberry: For the filling, mix 1/2 cup of mini chocolate chips into the strawberry preserves. After glazing, you can even drizzle the rolls with a little melted dark chocolate.
“Everything But the” Berry: Use a mixed berry jam and add a handful of fresh blueberries or raspberries scattered over the jam before rolling.
Dairy-Free Delight: Easily make these dairy-free by using your favourite plant-based milk and butter, and swap the heavy cream in the glaze for full-fat coconut milk.

Emily’s Kitchen Confidential

This recipe has evolved so much since my first slightly-lopsided, jam-leaking batch years ago! The biggest game-changer was adding the lemon zest to the dough—it was one of those “why didn’t I think of this before?!” moments that makes recipe developing so fun.

And a funny story: I once tried to rush the chilling step and skipped it entirely. Let’s just say I ended up with a sticky, un-rollable mess that looked more like a strawberry abstract art piece than sweet rolls. We ate it with a spoon and called it a “deconstructed strawberry roll cobbler.” It was still delicious, but it taught me a valuable lesson: patience in baking is almost always rewarded with a prettier pastry! So, embrace the chill time. It’s your friend.

Your Questions, Answered!

Here are answers to some common questions to ensure your baking success:

Q: My dough didn’t rise very much. What happened?
A: The most common culprits are old/expired yeast or liquid that was too hot and killed the yeast. Always check the expiration date on your yeast, and use a thermometer if you’re unsure about the temperature. Also, make sure your rising spot is warm and draft-free! A cold kitchen can slow things down.

Q: Can I make these entirely the night before?
A> Absolutely! This is my favourite method. After you’ve placed the sliced rolls in the baking dish, instead of letting them rise for 20 minutes, cover them tightly and pop them in the fridge overnight. In the morning, take them out, let them sit on the counter for 30-60 minutes to take the chill off, then bake as directed. Fresh, warm rolls for brunch with zero morning fuss!

Q: My glaze is too thin/too thick. How can I fix it?
A> Glaze consistency is easy to adjust! Too thin? Whisk in a little more sifted powdered sugar, a tablespoon at a time. Too thick? Add more cream or lemon juice, a teaspoon at a time, until it reaches a smooth, pourable consistency.

Q: I can’t find freeze-dried strawberries. What can I use instead?
A> No worries! You can make a simple vanilla glaze by omitting the strawberry powder. For a pink colour, add a tiny drop of pink or red food colouring. For flavour, you could reduce 2 tablespoons of the preserves in a saucepan, let it cool, and swirl it into the glaze.

A Quick Nutritional Glance

Hey, I’m all about balance! While these strawberry sweet rolls are a special treat, it’s always good to know what you’re enjoying. Please note, this is just an estimate as ingredients can vary.

Each roll (approximately 1/15th of the recipe) contains an estimated 300-350 calories. The primary sources are carbohydrates from the flour, sugar, and preserves, along with fats from the oil, butter, and heavy cream. These are definitely an indulgence, but they’re made with real, simple ingredients—no unpronounceable additives here! For a slight nutritional boost, you could use whole wheat pastry flour for half of the all-purpose flour, or reduce the sugar in the glaze by a quarter. But my personal philosophy? Enjoy every single delicious, joyful bite without guilt when you’re treating yourself.

Final Thoughts from My Kitchen to Yours

Well, my friend, we’ve done it! We’ve journeyed from a bowl of simple ingredients to a pan of glorious, glazed, strawberry-filled happiness. I hope this recipe brings as much light and laughter to your kitchen as it has to mine. Baking these rolls isn’t just about the final product; it’s about the process—the feel of the dough in your hands, the incredible aroma that fills your home, and the smiles you’ll see when you serve them.