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Sweet Strawberry Swirl Rolls with Vanilla Glaze Recipe

These Sweet Strawberry Swirl Rolls with Vanilla Glaze are tender, flavorful, and perfect for breakfast or dessert. With a fluffy dough and rich filling, they’re sure to become a family favorite.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 12

Ingredients
  

For the Dough:

  • 2 3/4 cups all-purpose flour divided
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons instant dry yeast 1 packet
  • 1/2 cup water
  • 1/4 cup milk almond milk or any preferred type
  • 3 tablespoons unsalted butter
  • 1 large egg room temperature

For the Strawberry Filling:

  • 1 1/2 cups fresh strawberries chopped finely
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch

For the Vanilla Glaze:

  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream more if needed

Instructions
 

  • In a small saucepan, combine water, milk, and butter. Warm until butter melts. Let cool to about 110°F (warm but not hot).
  • In a large bowl, mix 2 1/4 cups flour, sugar, salt, and yeast. Add warm liquid and mix. Beat in egg.
  • Add remaining flour slowly until dough forms a soft ball. Knead for 5-7 minutes until smooth and elastic.
  • Place dough in a greased bowl, cover, and let rise for 1 hour in a warm spot until doubled in size.
  • While rising, mix strawberries, sugar, and cornstarch in a small pot. Cook over medium heat until thickened, about 5 minutes. Let cool completely.
  • Roll dough out on a floured surface into a 12x16 inch rectangle. Spread cooled strawberry filling evenly across the dough.
  • Roll up tightly from the long side. Slice into 12 equal rolls and place in a greased 9x13 baking dish.
  • Cover and let rise for another 30 minutes while oven preheats to 350°F.
  • Bake for 20-22 minutes or until tops are golden brown.
  • Mix glaze ingredients until smooth. Drizzle over warm rolls and serve.

Notes

  • If your kitchen is cool, let dough rise in the oven (turned off) with the light on.
  • Make the filling ahead of time and chill until ready.
  • Let rolls cool slightly before glazing so it doesn’t melt completely.
  • Refrigerate overnight after shaping if baking in the morning.