Sourdough Strawberry Rolls

Why you will love this recipe

• These Sourdough Strawberry Rolls are so soft and fluffy, just like my popular Sourdough Cinnamon Rolls recipe. 
• Every bite is filled with fresh strawberry filling and is bursting with fruity flavor. A filling that is similar to my Strawberry Lemonade Sourdough Focaccia. 
• This recipe rises overnight so you can bake fresh the next morning. See tips below on how to make these ahead of time.
• This is a from-scratch recipe that is beginner-friendly and is sure to impress for any special occasion or brunch. 

Important Ingredients and Substitutions

• Fresh Strawberries – Fresh strawberries are diced and used in the filling of the Sourdough Strawberry Rolls. If you would like to use frozen berries, let them completely thaw first so that they do not add extra moisture to the rolls. You could also use freeze-dried strawberries as well. 
• Strawberry Jam – Jam is used in the filling and also in the cream cheese frosting to intensify the strawberry flavor. You can use jam, preserves, or jelly.
• Active Sourdough Starter – An active sourdough starter is one that has recently doubled in size and is bubbly. 
• Flour – Both bread flour and all-purpose flour will work for this recipe. I use all-purpose.
• Cream Cheese – The icing on top of these sweet rolls is made from cream cheese and flavored with a hint of vanilla extract and strawberry jam for a rich and decadent topping. 

See all the ingredients and amounts in the recipe card below.

Helpful tools

• Stand Mixer– Using a stand mixer makes mixing the dough super easy, although you could also knead the dough by hand. 
• Rolling Pin– A good rolling pin makes all the difference when rolling your dough into an even rectangle. 
• 9×13 pan- Either a glass or metal baking pan will work great. 

Instructions to make Strawberry Sourdough Rolls

The Night before:

In the bowl of a stand mixer or large mixing bowl add the milk, melted butter, egg, sugar, salt, active and bubbly sourdough starter, and flour. 

Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on 1-2 speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball. 

Option 2- Mix in a bowl: Mix the dough with a Danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball. 

Place the dough in a medium-sized bowl or 2 quart straight edge container. Let the dough rise covered overnight in a warm spot (ideally about 72℉) for 8-12 hours until doubled in size for bulk fermentation.  I prefer to cover with a lid or dinner plate rather than a tea towel to prevent the dough from drying out. 

THE NEXT MORNING 

Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 11″ x 17″) on a lightly floured surface.

Mix the strawberry jam and fresh strawberries together. Spread the strawberry mixture all over the dough.

Using a pizza cutter slice the rectangle into 12 even strips.

Roll up each strip. This can get messy with the strawberry filling but just keep going. If any leaks out you can stuff it back in the rolls once they are in the pan.

Place the rolls in a greased 9×13 inch pan. Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy. 

Preheat the oven to 350℉ and bake for 25-30 minutes until lightly browned.

Make the strawberry cream cheese icing by beating together the softened butter and softened cream cheese until smooth. Add the salt, powdered sugar, vanilla, and strawberry jam until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.

Let the rolls cool for 5-10 minutes after baking and then cover with the icing. Serve warm and enjoy!

Can Sourdough Strawberry Rolls be made ahead of time? 

These sourdough strawberry rolls can definitely be made ahead of time which can be especially helpful for a busy holiday morning. Here are a few options but note that if you leave the dough in the fridge overnight the rolls will have more tang as they will ferment for a longer period of time. 

• Bake directly from fridge- This option can work but if your rolls overproof they may not be as light and fluffy when baking. Don’t leave the rolls longer than 12 hours in the fridge. For this method, feed your starter in the evening two nights prior to when you want to eat them. Then make the dough the morning prior. Follow all the instructions for the first and second rise. Once the rolls have almost doubled in size in the pan, place in the fridge overnight. Then, the next morning remove the rolls from the fridge and bake right away (don’t use a glass pan).
• Bake & Reheat– This is a great option because you don’t have to worry about the rolls over proofing in the fridge or even worry about baking the next day. For this method, feed your starter in the evening 2 nights prior and make the dough the morning before you want the rolls. I recommend starting as soon as you get up. Go through the entire process and finish the night by baking the rolls. Cover with foil and leave on the counter. In the morning, preheat the oven to 350F and brush the tops with just a little bit of water to rehydrate them. Cover and bake for 8-10 minutes or until warm and then add your icing.  

Storage instructions

If you are storing the rolls without the icing, they can be stored on the counter for 1-2 days in an airtight container. To make them last longer, you’ll want to store them in the fridge. If the strawberry rolls have icing then they should be stored in the fridge in an airtight container or covered in plastic wrap and can last up to 5-7 days. To reheat the strawberry rolls place them in the microwave for 30 seconds or until warm and gooey. 

FAQ