Sourdough Strawberry Rolls

These sourdough strawberry rolls are delightfully gooey, brown sugar-sweetened strawberry sauce is rolled up in fluffy, tender, sourdough sweet dough, then baked until the strawberries are bubbling and the rolls are golden brown. Finished with a generous drizzle of cream cheese icing, these strawberry sourdough sweet rolls are divine.

The blueberry sourdough sweet rolls were such a big hit (and these 30 minute sourdough discard cinnamon rolls) that I knew exactly what strawberry season would look like.

Lots of eating fresh berries, lots of preserving for later – lots of baking with them now.

One of the best parts of my work is that I get to create recipes and test them out over and over to get them right where they need to be — and my family is never without something delicious to eat.

These sourdough sweet rolls are dependably delicious. I love that they can be baked with various fillings and flavors and they keep turning out perfectly.

The rolls are not overly sweet, so they pair well with sweet or savory fillings. And the sourdough tanginess gives them a balance of sweet and sour flavor.

Pair that with an abundance of strawberries, and I’m really proud of this dessert (dessert? breakfast? tea time? anytime? yes.).

It’s one to bring to church or work or the dining room table and everyone counts themselves fortunate for having showed up.

I can’t lie — my kids didn’t want to eat rolls… Want to know why? Because they are covered in cream cheese frosting. Apparently, this week we do not like cream cheese frosting.

But really, pay no attention. You know how kids are; they have their phases.

They can’t be depended upon for an accurate review. Unless they like something — then you better believe I’m telling you about it and it means something.

Tips

• This strawberry filling is just like my blueberry filling, so feel free to use it as a master and swap out fruits. I’m sure cherries, raspberries, and blackberries would work…maybe even apples with some tinkering.
• Be sure to keep the sizes of the rolls consistent so they bake evenly.
• Plan ahead if you intend to take advantage of the long fermentation.
• To skip fermentation and make the same day, just mix the sweet roll ingredients, knead well, and move on to rolling them out.
• Placing the rolls close together or touching will produce a softer roll, whereas spacing them out allows the outsides to bake unhindered and will produce more of a crust.
• Add more or less cream to the frosting for a thicker or thinner consistency.

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Tools You May Need

• Large mixing bowl and medium mixing bowl
• Dry and liquid measuring cups and measuring spoons
• Baking dish (like this one) or a cast iron skillet
• Sauce pan
• Whisk
• Knife or bench scraper – for cutting and shaping the rolls
• Potato masher – to mash the berries

Ingredients

ROLLS

• All-purpose flour – go for unbleached all-purpose
• Sourdough starter – Active starter or discard will work
• Water – filtered water
• Honey or maple syrup
• Butter – melted, cooled until just warm
• Baking powder and baking soda – this is what gives the rolls rise
• Salt

STRAWBERRY FILLING

• Butter
• Strawberries – cleaned, tops removed, quartered
• Cornstarch – to thicken the filling
• Brown sugar

FROSTING

• Cream cheese – preferably full fat
• Butter
• Powdered sugar
• Cream – milk or half & half work, as well

How to Make Strawberry Sourdough Rolls – Quick Version

Preheat oven to 375 degrees F.

Make the fruit filling:

Add butter and quartered strawberries in a saucepan over medium heat.

Sprinkle with cornstarch and mash. I use a potato masher for this part. Mash the berries to your preference — a smoother or coarser texture. Stir until thickened. Turn off heat and set aside to cool a bit.

Stir in the brown sugar, then set aside to cool further.

Create The Dough

In large bowl combine flour, baking soda, baking powder, and salt.

Stir in the sourdough starter, honey, melted butter, and water to the flour mixture. Knead for 2-3 minutes until well combined.

Preheat your oven to 375 degrees and grease your baking dish or cast iron skillet.

Turn the dough out onto a lightly floured work surface.

Roll out the dough into a rectangle that is 1/4″ to 1/2″ thick.

Spread the cooled (not hot, warm is fine) strawberry filling over the dough, leaving about 1/4″ of space at the edges.

Roll up the dough tightly, starting on a long side. Pinch the ends of the dough to close.

Slice into even rolls using a sharp knife or bench scraper, then place the rolls into the prepared baking dish.

Bake for 25-35 minutes until golden. Let the rolls cool before applying the frosting.

Make The Cream Cheese Frosting

In a medium saucepan over medium-low heat, add the cream cheese and butter. Whisk them together until smooth and melted.

Add in the powdered sugar and cream, whisking until smooth.

Drizzle over the strawberry rolls, then enjoy.

Long Fermented Option

In large bowl combine flour, sourdough starter, honey, melted butter, and water. Stir until the flour is all coated.

Cover the bowl with a tea towel or plastic wrap, then allow to ferment for 12-24 hours for the most health benefits.

The next day, preheat the oven to 375 degrees F.

Create the strawberry filling and set aside to cool.

Add the leaveners and salt to the fermented dough. Knead the dough for 2-3 minutes or until well combined.

Follow remaining instructions to finish the rolls.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3-5 days. Freeze unfrosted rolls for up to 3 months.

FAQ

Find more sourdough recipes:

• Sourdough Discard Bread
• Sourdough Biscuits
• The Easiest Sourdough Discard Cinnamon Rolls
• Sourdough Discard Chocolate Chip Muffins
• Baked Sourdough Pancakes
• Sourdough Oatmeal Breakfast Cookies
• Easy Sourdough Granola – Quick Or Long Fermented

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