Why You’ll Love Strawberry Sweet Rolls with Pink Glaze Recipe

I like this recipe because it turns a classic sweet roll into something playful and fruity. I appreciate how the strawberry preserves bring a bright, jammy flavor that feels lighter than traditional cinnamon rolls. I also enjoy how these rolls are perfect for brunch gatherings, holidays, or slow weekends when I want something homemade that truly feels worth the effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Dough:
2 cups whole milk
½ cup vegetable oil
½ cup granulated sugar
1 packet active dry yeast
4½ cups all-purpose flour, plus extra for dusting
1 Tbsp lemon zest
1½ tsp kosher salt
½ tsp baking powder
½ tsp baking soda

For the Filling:
1½ cups strawberry preserves
½ cup salted butter, melted

For the Pink Glaze:
1 lb powdered sugar, sifted
½ cup + 2 Tbsp heavy cream (or milk)
¼ cup finely crushed freeze-dried strawberries
2 Tbsp freshly squeezed lemon juice
1½ tsp vanilla bean paste (or extract)
Pinch of kosher salt

Directions

I start by gently heating the milk, vegetable oil, and granulated sugar in a large saucepan until warm but not hot. I remove it from the heat, sprinkle the yeast over the top, and let it sit for about 5 minutes until foamy.

I stir in about 4 cups of the flour and the lemon zest until a shaggy dough forms. I cover the bowl and let the dough rest in a warm place for 1 hour until it rises.

After the dough has risen, I mix the remaining ½ cup flour with the salt, baking powder, and baking soda, then knead it into the dough until smooth. I cover the dough and refrigerate it for at least 1 hour to make it easier to handle.

When ready to bake, I preheat the oven to 375°F and grease a 9×13-inch baking dish. I roll the chilled dough into a large rectangle on a floured surface. I spread the strawberry preserves evenly over the dough, drizzle with melted butter, and gently swirl it together.

I roll the dough tightly into a log, slice it into even rolls, and arrange them in the baking dish. I let them rise for about 20 minutes, then bake for 24–28 minutes until golden and bubbly.

While the rolls bake, I whisk together all the glaze ingredients until smooth. I drizzle the pink glaze over the rolls while they’re still warm.

Servings and Timing

I usually get about 15 sweet rolls from this recipe. Preparation takes me around 30 minutes, rising and chilling time is about 2 hours, baking takes roughly 25 minutes, and total time comes to about 3 hours.

Variations

I sometimes add fresh sliced strawberries on top of the preserves for extra fruit texture. I also enjoy swapping lemon zest for orange zest when I want a slightly different citrus note. When I want extra richness, I add a thin layer of cream cheese under the glaze.

Storage/Reheating

I store leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 325°F for about 10 minutes or microwave individual rolls briefly until soft.

FAQs

Can I make these sweet rolls ahead of time?

I often prepare the rolls the night before and bake them fresh in the morning.

Can I freeze strawberry sweet rolls?

I freeze them unglazed, then thaw and reheat before adding glaze.

Do I need freeze-dried strawberries for the glaze?

I like them best for flavor and color, but I can skip them and use extra preserves if needed.

Can I use homemade strawberry jam?

I’ve used homemade jam successfully as long as it’s thick.

Why is my dough sticky?

I add a little extra flour while rolling if the dough feels too sticky.

Can I make these without lemon zest?

I’ve made them without zest, but I find it really brightens the flavor.

What’s the best way to cut the rolls?

I prefer using unflavored dental floss for clean slices.

Can I use milk instead of cream in the glaze?

I often use milk for a lighter glaze, and it still works well.

How do I keep the rolls soft?

I avoid overbaking and always cover leftovers tightly.

Are these good for special occasions?

I make these often for brunches and holidays because they always impress.

Conclusion

I keep this Strawberry Sweet Rolls with Pink Glaze recipe in my regular rotation because it feels joyful, homemade, and comforting. I love sharing them warm, watching the glaze melt into the rolls, and enjoying a sweet moment that feels a little extra special.