Strawberry Orange Sweet Rolls
Prep time
Cook time
Total time
So good Strawberry Orange Sweet Rolls are light and tender and filled with fresh strawberries and covered with a delicious orange glaze!
Recipe type: Breads
Cuisine: American
Serves: 12 large rolls
For Dough:
  • 1 cup lukewarm milk
  • 2 large eggs, at room temperature
  • ⅓ cup unsalted butter, cut up
  • 4½ cups All-Purpose Flour
  • 1¾ teaspoons salt
  • ½ cup granulated sugar
  • 2½ teaspoons instant yeast or active dry yeast
For Strawberry Filling:
  • 1½ cups fresh strawberries, chopped into tiny pieces
  • ⅓ cup granulated sugar
  • 1½ tablespoons cornstarch
For Orange Glaze:
  • 1 cup of confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons of orange juice, more if needed to achieve desired consistency
  • fresh orange zest for garnish
To make the Strawberry Filling:
  1. Place the chopped strawberries in a small saucepan over medium-heat. Cook for 6-8 minutes, stirring constantly, or until the strawberries are very soft and their juices have been released.
  2. Add in the sugar and cornstarch and continue to cook - and stir - for another 1-2 minutes. The mixture will thicken up.
  3. Remove pan from heat and transfer the filling into a small bowl.
  4. Chill filling completely before use.
For Dough:
  1. Mix together and knead all of the dough ingredients — by hand, mixer, or bread machine — to make s smooth, soft dough.
  2. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it's nearly doubled in bulk.
  3. To fill and shape the buns: Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 16" x 21" rectangle.
  4. Spread the cooled strawberry filling over the dough, leaving a 1-inch boarder around the edges. Roll the dough up tightly. I like to roll the long side ending seam side down. Then I cut 12 rolls using dental floss. I start in the middle and cut the dough into 4 equal pieces. Then I cut each piece into thirds, and add them to lightly greased 9-inch round or square pans. I cover them with a clean towel and let them rise for 1-1/2 hours.
  5. Once the rolls have doubled in size, preheat the oven to 375˚degrees.
  6. When the oven comes to temperature, add the rolls and bake the rolls for 20-25 minutes. Watch the rolls carefully, after 15 minutes you may want to cover the rolls with foil to avoid burning the rolls. Remove from oven and let cool for 10 minutes before glazing.
For Orange Glaze:
  1. In a small bowl combine the confectioners' sugar, vanilla, and orange juice; whisk until smooth, adding more juice as needed to reach desired consistency. Add orange zest.
  2. Drizzle over the rolls right before serving.
Unglazed rolls can be frozen for up to 2 months.
Recipe by Cheery Kitchen at