These pillowy soft and fluffy sweet rolls are filled with fresh homemade strawberry jam and topped with strawberry cream cheese frosting! The perfect sweet rolls for spring! These sweet rolls are absolutely to die for. This will be your go-to recipe for all things fruity this spring or summer! They're everything you could possibly want in a treat! 

WHY YOU’ll LOVE THESE ROLLS!

1. Super soft and Fluffy! These strawberry sweet rolls are pillowy soft and just melt in your mouth. Homemade strawberry jam makes these sweet rolls extra soft and fluffy.
2. Strawberry goodness! These rolls are packed with fresh strawberry flavour so you can taste strawberry goodness in each bite without any artificial flavour.
3. Best strawberry cream cheese frosting! Strawberry gives a slightly tangy flavour to this frosting and balances the extra sweetness. This frosting is just perfect for these rolls and takes them to the next level.
4. Perfect Weekend Breakfast! They are also great teatime snacks.

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INGREDIENTS YOU'LL NEED!

Here are the ingredients required to make these pillowy soft rolls. Scroll down to the recipe card for the exact quantities below this post.

FOR THE DOUGH (NO MIXER REQUIRED)

• Bread Flour: I used bread flour but you can substitute it with plain flour/all-purpose flour. There is a high protein content in bread flour as compared to plain flour/all-purpose flour. High protein content helps to produce more gluten that gives these rolls a chewy and soft texture and also strengthens the dough that helps the bread to rise high. Due to its high protein content, bread flour absorbs slightly more liquid than plain flour/all-purpose flour so keep in mind this recipe measurements are for bread flour and if you are using plain flour/all-purpose flour, reduce the amount of milk by 1 tbsp (168 ml or 3/4 cup of warm milk for plain flour/all-purpose flour). Make sure to measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, then spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Salt: It balances the sweetness. It also enhances the flavour of other ingredients and keeps these rolls fresh after baking.
• Unsalted Butter: Always use unsalted butter, so you can control the amount of salt according to the recipe requirement. It should be at room temperature.
• Egg: It should be at room temperature for the best results.
• Milk: It adds softness and moisture to the dough. I used whole milk. To make your yeast happy, milk should be warm to touch to activate the yeast. It should not be too hot as it will kill the yeast. If it is too cold, it won’t activate the yeast (the temperature of the milk should be around 47C/116F).
• Instant Dry Yeast: It is also called quick-action yeast or rapid-rise. It gives a faster rise to your dough.
• Vanilla Extract: for extra flavour

FOR STRAWBERRY CREAM CHEESE FROSTING

• Cream Cheese: Full-fat cream cheese is used here.
• Icing Sugar/Powdered Sugar (sifted): This sugar is great for frosting. It is light and fine, blends into the cream cheese easily and makes the frosting fluffy.
• Lemon juice: It adds flavour and tartness to the frosting and also offsets some sweetness.
• Strawberry jam: I used homemade strawberry jam because nothing is better than homemade jam. But If you are in a hurry, you can substitute it with store-bought.

TO ASSEMBLE

• Strawberry Jam: Homemade or store-bought. For homemade strawberry jam recipe click here.
• Double cream: It is used to drizzle on rolls before baking.

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EQUIPMENT REQUIRED

• 9 x 9 inch baking pan.
• Wooden spoon or Spatula
• Rolling pin
• Unflavoured dental floss

HOW TO MAKE THESE SWEET ROLLS STEP BY STEP!

STEP 1: DOUGH (NO MIXER REQUIRED)

You don't need a mixer to make these super soft sweet rolls. You can use a stand mixer if you like. 

• In a large mixing bowl, mix the bread flour, yeast, salt and sugar. Set aside.
• In a saucepan, heat the milk on the stovetop over medium heat then remove from heat and add in the softened butter, whisk to combine. Let it cool slightly. Once the mixture is warm to touch or temperature of the liquid is around 116F/47C, pour this warm milk + butter mixture over the dry ingredients then add in the egg.
• Combine all the ingredients with the help of a wooden spoon or a spatula. If it is super sticky add flour little by little, and start with one tsp until it is not super sticky anymore. Don’t add too much flour as I added only 1 tbsp extra flour. Cover it with a clean kitchen towel and let it sit just for 5-6 minutes.
• After that, transfer this shaggy dough to the lightly floured work surface and grease your hands with oil before kneading. Knead the dough for 8-10 minutes or until you have a smooth, soft, slightly sticky, glossy and very elastic dough. Don’t use too much flour while kneading, just sprinkle the flour one tsp at a time if it is too sticky. Keep kneading, eventually, it will become soft and smooth. Use a bench scraper to, flip the dough upside down, scrape it up from the work surface and clean the surface. Stop kneading the dough when it passes the windowpane test.
• Now transfer the dough ball to a well-oiled large bowl with enough room for the dough to rise. Grease the dough top with some oil to prevent it from drying and cover it with plastic wrap. Let it rise (First Rise) in a warm place like oven for 1 hour - 1 1/2 hours or until it doubles in size (depending upon how warm the environment is). You can turn on your oven just for one minute at 50C/122F before keeping the dough in the oven.
• Grease the pan (9x9”) and line it with parchment paper.

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WHAT IS A WINDOWPANE TEST?

Take a piece of dough, place it in between your fingers and carefully stretch it out until it doesn’t break and light passes through it. If it breaks, knead longer until the dough stretches easily without any breakage and the light passes through it.

STEP 2: ASSEMBLING THE ROLLS

• Once the dough has doubled in size, punch down the dough gently. Turn out the dough onto a lightly floured surface and roll out the dough into an 11 x 14 inch rectangle (you don’t need to be too exact). You can sprinkle some flour on the dough and the rolling pin if it is difficult to roll out the dough.
• Use an offset spatula to spread strawberry jam on the dough, leaving an inch border from the long sides.
• Carefully roll the dough into a log, starting from the long side. Gently press the seam side on the top of the log, and use a little bit of water to seal the edges. Cut off the uneven ends if required.
• Cut the dough log into 9 equal pieces using a piece of unflavoured dental floss or a sharp knife. Place it underneath the log, wrap it all around the log in a criss-cross way and pull to cut a roll.
• Place these rolls into the prepared baking pan, cover with plastic wrap and again let them rise for at least 30-40 minutes (Second Rise) or until puffy.
• Once the rolls have risen, drizzle warm double cream over them using a spoon.
• Bake them in a preheated fan oven at 155C/311F (for conventional oven, 175C/347F) for 25-30 minutes or until the rolls are golden brown on top. Let them cool in the pan for 5 minutes.

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STEP 3: STRAWBERRY CREAM CHEESE FROSTING

• While the rolls are baking, prepare the frosting. In a medium bowl, whisk together cream cheese (softened to room temperature), icing sugar/powdered sugar (sifted), lemon juice and strawberry jam until smooth and fluffy. 
• Spread the frosting on top of the warm rolls using a spoon or a spatula. 

PRO TIPS FOR MAKING THE BEST CINNAMON ROLLS!

• Make sure, the yeast you are using is not old or expired.
• Don’t add too much flour while kneading as dense dough will not rise properly.
• Use full-fat milk and full-fat cream cheese for the best results.
• Make sure to allow your dough to rise as written in the recipe to get super soft and fluffy rolls (don’t rush), otherwise, you will end up with dense rolls.
• Knead the dough for 8-10 minutes. Stop kneading when the dough passes the windowpane test.
• Let the dough rise in a warm place for the best results. Turn on your oven just for one minute at 50C/122F before keeping the dough in the oven. Turn off the oven and let the dough rise in the oven.
• Strawberry jam should be of thick consistency.
• Use unflavoured dental floss to cut neat rolls.
• Drizzle the double cream over the rolls just before baking to get super soft and gooey rolls.

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FAQ

Can I use plain flour/all-purpose flour instead of bread flour?

I used bread flour but you can substitute it with plain flour/all-purpose flour. There is a high protein content in bread flour as compared to plain flour/all-purpose flour. High protein content helps to produce more gluten that gives these rolls a chewy and soft texture and also strengthens the dough that helps the bread to rise high.

Due to its high protein content, bread flour absorbs slightly more liquid than plain flour/all-purpose flour so keep in mind this recipe measurements are for bread flour and if you are using plain flour/all-purpose flour, reduce the amount of milk by 1 tbsp (168 ml or 3/4 cup of warm milk for plain flour/all-purpose flour).

Can I use store-bought Strawberry jam?

Yes, you can! Although homemade strawberry jam will be the best. You can still use store-bought jam especially if you’re in a hurry! 

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Can I use active dry yeast instead of instant yeast?

Yes, you can! I used here instant dry yeast, but if you are using active dry yeast, first combine warm milk (temperature of the milk should be around 47C/116F) and 1 tsp granulated sugar, stir to mix then add active dry yeast, let it rise for 5-10 minutes or until foamy. Now add the melted butter, remaining sugar and egg to this yeast mixture, and whisk to combine. Now Add this mixture to the dry ingredients.

Dough made with active dry yeast may take extra time (15-30 minutes) for the rise and gives the best results if you keep it in the fridge overnight to rise slowly.

Can I make them ahead of time?

Yes, you can! Before the second rise, Place the cutout rolls in the baking pan, cover the pan with plastic wrap and pop in the fridge overnight. Next day, take the pan out of the fridge & let the rolls rise at a warm place for about 1 hour - 1 1/2 hours or until they have doubled in size (second rise). Bake, frost and enjoy! 😊

How to store leftover rolls?

Homemade rolls are best eaten the same day they are baked and still warm when served. But you can store any leftover rolls in an airtight container for up to two days at room temperature and 4-5 days in the fridge. However, the rolls will harden a little bit in the fridge so warm them in the microwave just for a few seconds to soften them.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊