This recipe for Sweet Strawberry Rolls is one of those treats I make when I want the kitchen to smell like celebration. I discovered this combination on a rainy Saturday morning, experimenting with a jar of good strawberry jam and a soft-enriched dough I had been perfecting for years. The first time I served them my family gravitated to the warm batch straight from the oven; the glaze bubbled faintly on the warm pastry and the cinnamon added a quiet, comforting note. Over multiple test bakes I tuned the balance so each roll has a light, pillowy crumb, a bright strawberry center, and a glossy glaze with a hint of gelatin that gives it a lovely sheen and strawberry intensity.

What makes these rolls special is how approachable they are: the dough is enriched but forgiving, the filling uses pantry jam rather than cooking fresh fruit, and the glaze ties everything together with a sweet, slightly tangy finish. They are sweet without being cloying, soft rather than dense, and the strawberry flavor stays front and center. I often prepare the dough the night before and let it slow-rise in the refrigerator for an even better texture and convenience on busy mornings. These are the kind of bake you share with neighbors, family or a brunch crowd and watch disappear in minutes.

Ingredients

• All-purpose flour: 4 1/2 cups. Use a reliable brand like King Arthur or Gold Medal and spoon-and-level the cups for consistent results; this gives structure without weighing down the dough.
• Granulated sugar: 1/3 cup for the dough and 1/4 cup for the filling. White sugar keeps the flavor bright and helps with browning—use standard granulated sugar.
• Quick-rise yeast: 2 packets (about 4 1/2 teaspoons). Instant or rapid-rise yeast works best for a same-day rise; if using active dry yeast, proof carefully and allow extra time.
• Butter: 6 tablespoons melted. Real butter adds flavor and tenderness; cool slightly before mixing so it doesn’t scramble the egg.
• Warm water: 1 1/2 cups at about 110°F. This is the ideal temperature to wake the yeast without killing it.
• Egg: 1 large. Adds richness and helps create a tender crumb.
• Pink food coloring (optional): 1 tablespoon. For a pretty pink dough—totally optional and purely aesthetic.
• Strawberry jam: 1/4 cup in the dough plus 1 1/2 cups for the filling and 2 tablespoons for the glaze. I recommend a good-quality jam such as Bonne Maman for bright, natural flavor.
• Cinnamon: 1 teaspoon in the dough and 1/2 teaspoon in the glaze. Adds a gentle warmth that complements the strawberries.
• Powdered sugar: 1 1/2 cups for the glaze. Confectioners’ sugar blends smoothly and gives the glaze body.
• Strawberry gelatin powder: 2 tablespoons (for example Jell-O). This boosts strawberry flavor and gives the glaze a subtle shimmer and set.
• Milk: 2 to 3 tablespoons to thin the glaze; use dairy or plant milk depending on preference.

Instructions

Make the Dough: Pour 1 1/2 cups of warm water (about 110°F) into a large mixing bowl and sprinkle the 2 packets of quick-rise yeast over the surface. Let sit 4 to 6 minutes until foamy. In a separate bowl whisk together 6 tablespoons melted and cooled butter, 1 large egg, 1/4 cup strawberry jam, 1/3 cup granulated sugar, and the optional 1 tablespoon pink food coloring until smooth. Combine the wet mixture with the yeast water, then add the 4 1/2 cups flour gradually with 1 teaspoon cinnamon, stirring until a soft dough forms. Knead and First Rise: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. If using a stand mixer, knead on low with the dough hook for about 4 to 5 minutes. Lightly grease a bowl, place the dough inside, cover with plastic wrap or a clean towel, and let rise until doubled, about 1 hour at room temperature or overnight in the fridge for a slow rise. Fill and Shape: Punch down the risen dough and roll it into a 16 by 12-inch rectangle on a floured surface. Spread 1 1/2 cups strawberry jam evenly over the surface, leaving a small margin at the far edge. Sprinkle 1/4 cup granulated sugar evenly on top of the jam to give a sweet, slightly crunchy interior layer. Roll the dough tightly from the long side into a log. Slice and Second Rise: Using a sharp knife or unflavored dental floss, slice the log into 12 equal rolls. Place the rolls cut-side up into a greased 9 by 13-inch baking dish, leaving a little space between each. Cover and let them rise again for about 30 minutes until puffy. Bake and Cool: Preheat the oven to 355°F. Bake the rolls for 20 to 25 minutes until golden brown and set. They should register about 190°F in the center with an instant-read thermometer. Remove from the oven and let cool for 10 to 15 minutes before glazing so the filling does not run out entirely. Prepare the Glaze: Whisk together 1 1/2 cups powdered sugar, 2 tablespoons strawberry jam, 2 tablespoons strawberry gelatin powder, 1/2 teaspoon cinnamon, and 2 to 3 tablespoons milk until smooth. Adjust milk to achieve a pourable but thick consistency. Drizzle over the warm rolls and serve.

Storage Tips

For best texture, store cooled rolls in an airtight container at room temperature for up to 48 hours. If you want to keep them longer, refrigerate for up to 5 days; bring back to room temperature and warm in a 300°F oven wrapped loosely in foil for 8 to 12 minutes. To freeze, wrap individual unglazed rolls tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, let proof at room temperature until puffy (30 to 60 minutes), then bake as directed.

Ingredient Substitutions

If you want to reduce sugar, use a lower-sugar jam and reduce glaze powdered sugar slightly, but expect a less glossy finish. For dairy-free, substitute melted vegan butter and use plant milk (almond or oat) in the glaze. If you need to avoid eggs, replace the single egg with 3 tablespoons aquafaba (chickpea liquid) or a commercial egg replacer; the crumb will be slightly less rich. Swap strawberry jam for raspberry or apricot jam to create different fruit profiles; adjust gelatin flavor accordingly for the glaze.

Serving Suggestions

These rolls are excellent with a cup of strong coffee or a citrusy tea to cut the sweetness. Serve with fresh sliced strawberries or a dollop of plain Greek yogurt to add creaminess and a tangy contrast. For an elegant brunch plate, dust with a little extra powdered sugar and garnish with a mint leaf. They work well alongside scrambled eggs or a cheese board when served at a casual brunch gathering.

Seasonal Adaptations

In spring and summer use a lighter strawberry conserve or even a fresh strawberry compote for brighter flavor. In cooler months add a teaspoon of orange zest to the dough or glaze for citrus warmth, or fold chopped toasted almonds into the filling during fall for a nutty twist. For a holiday version, sprinkle a little nutmeg into the glaze and use cranberry-strawberry jam for festive color.

Meal Prep Tips

To streamline morning service, prepare the dough and shape the rolls the night before, then cover and refrigerate the unbaked rolls. In the morning, remove from fridge and let proof at room temperature for 45 to 60 minutes before baking. Prepare the glaze while the rolls cool to save time. For larger batches, bake multiple 9 by 13-inch pans and freeze extras unglazed; glaze after reheating for a fresh finish.

Success Stories

Readers have told me these became their go-to bake for school fundraisers and neighborhood coffee mornings—simple to scale and easy to transport. One neighbor brought a pan to a potluck and came home with an empty dish and three recipe requests in hand. That kind of feedback is why I keep this formula in my back pocket: it’s forgiving, crowd-pleasing, and reliably delicious.

These rolls are a little ritual, a small way to turn ordinary mornings into something special. Make them your own, experiment with jams or fillings, and enjoy the warm, comforting results.