💡 At a Glance
- •The Treat: Soft, fluffy sweet yeast rolls packed with a cream filling of crème fraîche, jam, and fresh strawberries.
- •Time Required: Needs a couple of dough rising cycles plus bake time in the oven.
- •Method: The Thermomix® does the heavy lifting by kneading the dough and blending the sweet, fruity glaze.
Ever get that craving for something sweet to go with your afternoon coffee—something super fruity that makes the whole kitchen smell amazing? If so, these strawberry sweet rolls are about to be your new favorite treat!
Your Thermomix® handles all the kneading to get the yeast dough perfectly silky and smooth—no arm workout required.
Loaded with fresh strawberry filling and topped with a sweet glaze, these rolls taste just like summer in every bite. Trust me, the whole family is going to love them!
Why you’ll love this recipe:
- Wonderfully pillowy soft thanks to a silky yeast dough
- Sweet and bursting with fresh strawberry flavor
- Effortlessly kneaded right in your Thermomix®
- An absolute showstopper for weekend brunch or coffee chats
- Super beginner-friendly if you’re new to using your Thermomix®
- Topped off with a mouthwatering strawberry glaze
- Perfect for cozy afternoon treats
- Extra soft and tender (thanks to a easy pro-tip after baking!)
My Top Baking Tips
After warming the yeast with the milk and sugar, let it sit in the mixing bowl for a full 10 minutes to bloom. This gives the yeast a head start and makes a huge difference in how beautifully your dough rises.
Roll out your dough on a lightly oiled work surface or a silicone mat. This keeps everything from sticking without having to add extra flour, which can dry out the rolls.
Spread the crème fraîche and strawberry jam mixture in an even layer over the dough before scattering your diced strawberries on top.
As soon as the rolls come out of the oven, cover them with a clean kitchen towel. Trapping that steam keeps the moisture inside, making them amazingly soft and melt-in-your-mouth tender.
Can You Make These Ahead or Store Leftovers?
Yes, you can definitely save these rolls for later! Of course, they taste best fresh out of the oven and still slightly warm on the day you bake them.
If you store them in an airtight container in a cool spot, they’ll stay fresh for a day or two. Just pop them in the oven or microwave to warm them up before serving, and they’ll taste almost like they were just baked!
Easy Variations & Substitutions
The Baking Dish: If you don’t have a 12-inch round baking dish, no worries! Just place the rolls slightly apart on a standard baking sheet instead.
Rolling Out the Dough: Don’t have a silicone baking mat on hand? No problem at all—just lightly oil your countertop so the yeast dough rolls out smoothly without sticking.
Ingredients You’ll Need for Strawberry Rolls
For the Yeast Dough:
- 150 g (approx. 5.5 oz) whole milk
- 50 g (approx. 2 oz) granulated sugar
- 20 g (approx. 0.5 oz) fresh yeast
- 50 g (approx. 2 oz) unsalted butter, softened
- 1 large egg
- 380 g (approx. 13.5 oz) all-purpose flour
- 1 pinch salt
For the Filling:
- 150 g (approx. 5.5 oz) crème fraîche
- 50 g (approx. 2 oz) strawberry jam
- 200 g (approx. 7 oz) fresh strawberries
For the Strawberry Glaze:
- 50 g (approx. 2 oz) fresh strawberries
- 50 g (approx. 2 oz) powdered sugar
- 50 g (approx. 2 oz) crème fraîche
How to Make These Strawberry Sweet Rolls
Instructions:
First, crumble the fresh yeast into the mixing bowl along with the milk and sugar. Warm everything for 2 min / 37°C (100°F) / Speed 2. Let the mixture sit in the mixing bowl for 10 minutes to proof and get nice and bubbly.
Add the softened butter, egg, flour, and a pinch of salt, then mix for 6 min / Dough Mode until you have a smooth, supple dough.
Leave the dough in the closed mixing bowl to rise for about 1 hour.
Once it’s done rising, turn the dough out onto a lightly oiled work surface or silicone pastry mat and roll it out into a rectangle, roughly 12 x 16 inches (30 x 40°C (100°F)m).
Stir the crème fraîche together with the strawberry jam, then spread the mixture evenly over the rolled-out dough.
Finely dice the fresh strawberries and sprinkle them evenly right on top.
Tightly roll up the dough starting from the long side. Place the log seam-side down and cut it into slices about 1 inch thick.
Place the rolls in your baking dish, leaving a little space between them. Cover and let them rest for another 30 minutes.
Meanwhile, preheat your oven to 180°C (350°F).
Bake the strawberry rolls on the lower oven rack for about 25 minutes, until golden brown.
Cover them with a clean kitchen towel as soon as they come out of the oven—this keeps them super soft and fluffy!
For the strawberry glaze, add all the ingredients (strawberries, powdered sugar, and crème fraîche) to the rinsed mixing bowl and blend 10 sec / speed 5.
Finally, brush the glaze evenly over the warm rolls.
Enjoy!
Alright, now I hope you have so much fun baking these!
Looking for another delicious recipe? Check this out: Strawberry Cake
Happy baking,
Christoph
Strawberry Sweet Rolls
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Start cookingIngredients
For the yeast dough
- 150 g Milk 3.5% (whole milk) (approx. 5.5 oz)
- 50 g Granulated sugar (approx. 2 oz)
- 20 g Fresh yeast (approx. 0.5 oz)
- 50 g Softened butter (approx. 2 oz)
- 1 Egg
- 380 g All-purpose flour (approx. 13.5 oz)
- 1 pinch Salt
For the filling
- 150 g Crème fraîche (approx. 5.5 oz)
- 50 g Strawberry jam (approx. 2 oz)
- 200 g Strawberries (approx. 7 oz)
For the strawberry glaze
- 50 g Strawberries (approx. 2 oz)
- 50 g Powdered sugar (approx. 2 oz)
- 50 g Crème fraîche (approx. 2 oz)
Instructions
- 150 g (approx. 5.5 oz) Milk, 50 g (approx. 2 oz) Granulated sugar, 20 g (approx. 0.5 oz) Fresh yeastCrumble the yeast and add it to the mixing bowl along with the milk and sugar. Warm for 2 min. / 37°C (100°F) / speed 2. Let it sit and bloom in the mixing bowl for 10 minutes.
- 50 g (approx. 2 oz) Softened butter, 1 Egg, 380 g (approx. 13.5 oz) All-purpose flour, 1 pinch SaltNext, add the butter, egg, flour, and salt, and knead for 6 min. / Dough mode until you have a perfectly smooth, supple dough.
- Leave the dough right in the closed mixing bowl and let it rise for 1 hour.
- Once it’s risen, turn the dough out onto a lightly oiled work surface or silicone baking mat and roll it out into a rectangle about 30 x 40°C (100°F)m.
- 150 g (approx. 5.5 oz) Crème fraîche, 50 g (approx. 2 oz) Strawberry jamMix the crème fraîche and strawberry jam together, then spread it in an even layer over the dough.
- 200 g (approx. 7 oz) StrawberriesFinely dice the strawberries and sprinkle them right on top.
- Tightly roll up the dough starting from the long edge. Place the log seam-side down and cut it into slices about 3 cm thick.
- Place the rolls into a baking dish, leaving a little space between each one so they have room to grow. Cover and let them rest for another 30 minutes.
- Meanwhile, preheat your oven to 180°C (350°F) (top/bottom heat).
- Bake the strawberry sweet rolls in the lower third of the oven for about 25 minutes until they are beautifully golden brown.
- Right after baking, cover them with a clean kitchen towel—this is the secret to keeping them incredibly fluffy!
- 50 g (approx. 2 oz) Strawberries, 50 g (approx. 2 oz) Powdered sugar, 50 g (approx. 2 oz) Crème fraîcheFor the strawberry glaze, add all the glaze ingredients to the rinsed mixing bowl and blend for 10 sec. / speed 5.
- Use a pastry brush to spread that gorgeous glaze all over the rolls.
