Whip up a batch of delightful homemade sourdough strawberry sweet rolls that are as easy to make as they are delicious to eat! This recipe takes the guesswork out of baking, delivering healthy strawberry cinnamon rolls that are perfect for a cozy breakfast or a delightful sweet treat any time of day.
Get ready to impress your family and friends with these beautiful, flavorful rolls. We’ll guide you through each step, ensuring a successful and satisfying baking experience from start to finish.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Sourdough Strawberry Sweet Rolls
- Total Time: 22-25 minutes
- Yield: 8-10 rolls 1x
Description
Whip up a batch of delightful homemade sourdough strawberry sweet rolls that are as easy to make as they are delicious to eat! This recipe takes the guesswork out of baking, delivering healthy strawberry cinnamon rolls that are perfect for a cozy breakfast or a delightful sweet treat any time of day.
Ingredients
Instructions
1. Preheat your oven to 375 F (190 C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup. This prevents sticking and ensures even baking.
2. Carefully unroll the crescent roll dough onto your prepared baking sheet or a clean, lightly floured surface. Do not separate the individual triangles; instead, press the seams together to form one large rectangle.
3. In a small bowl, combine the finely diced strawberries, granulated sugar, and ground cinnamon. Mix well. Evenly spread the melted butter over the entire surface of the crescent dough rectangle. Then, sprinkle the strawberry mixture over the butter, leaving a small border around the edges.
4. Starting from one of the longer sides, carefully yet firmly roll the dough into a log. Try to keep it as tight as possible to ensure neat spirals when sliced.
5. Using a sharp knife or a piece of unflavored dental floss, slice the log into 8-10 equal-sized rolls, about 1 to 1.5 inches thick. Place the cut rolls, spiral side up, onto your prepared baking sheet, leaving a little space between each one.
6. Bake for 12-15 minutes, or until the rolls are golden brown on top and cooked through. Keep an eye on them to prevent over-browning.
7. While the rolls are baking, whisk together the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. If the glaze is too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
8. Once the rolls are out of the oven, let them cool on the baking sheet for a few minutes. Drizzle generously with the prepared glaze while they are still warm. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 roll
Keywords: strawberry, sweet rolls, cinnamon, breakfast, dessert, easy, quick, homemade, sourdough, crescent rolls
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for anyone looking for a simple yet impressive breakfast or dessert option. It’s designed for busy home cooks who want to create something special without spending hours in the kitchen. The beauty of these sourdough strawberry sweet rolls lies in their balance of flavors – the tang of sourdough beautifully complements the sweetness of fresh strawberries and a hint of cinnamon. It’s perfect for weekend brunches, a special holiday morning, or simply as a comforting treat during the week. Even beginner bakers will find this recipe approachable and rewarding, offering a taste of homemade goodness without the fuss of complicated techniques.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you begin makes the baking process smooth and enjoyable. You’ll find that most of these items are likely already in your pantry or easily accessible at your local grocery store.
INGREDIENTS:
- 1 (8-ounce) can refrigerated crescent roll dough
- 1/2 cup fresh strawberries, finely diced
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
For the strawberries, fresh is always best for flavor and texture, but in a pinch, you can use frozen diced strawberries, just be sure to thaw them and pat them very dry to avoid excess moisture. If you don’t have granulated sugar, brown sugar can be a nice substitute for a slightly deeper, molasses-like flavor. For the glaze, any type of milk (dairy or non-dairy) or even a splash of heavy cream will work perfectly to achieve the desired consistency.
Time Needed From Start To Finish
This recipe is designed for speed and convenience, making it ideal for those mornings when you crave something homemade but are short on time.
- Prep time: 10 minutes
- Cook time: 12-15 minutes
- Total time: 22-25 minutes
How To Make It Step By Step With Visual Cues
Creating these delightful sourdough strawberry sweet rolls is a straightforward process. Follow these steps carefully for the best results.
- Prepare your workspace and oven: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup. This prevents sticking and ensures even baking.
- Unroll the crescent dough: Carefully unroll the crescent roll dough onto your prepared baking sheet or a clean, lightly floured surface. Do not separate the individual triangles; instead, press the seams together to form one large rectangle.
- Spread the filling: In a small bowl, combine the finely diced strawberries, granulated sugar, and ground cinnamon. Mix well. Evenly spread the melted butter over the entire surface of the crescent dough rectangle. Then, sprinkle the strawberry mixture over the butter, leaving a small border around the edges.
- Roll it up: Starting from one of the longer sides, carefully yet firmly roll the dough into a log. Try to keep it as tight as possible to ensure neat spirals when sliced.
- Slice the rolls: Using a sharp knife or a piece of unflavored dental floss, slice the log into 8-10 equal-sized rolls, about 1 to 1.5 inches thick. Place the cut rolls, spiral side up, onto your prepared baking sheet, leaving a little space between each one.
- Bake until golden: Bake for 12-15 minutes, or until the rolls are golden brown on top and cooked through. Keep an eye on them to prevent over-browning.
- Prepare the glaze: While the rolls are baking, whisk together the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. If the glaze is too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
- Glaze and serve: Once the rolls are out of the oven, let them cool on the baking sheet for a few minutes. Drizzle generously with the prepared glaze while they are still warm. Serve immediately and enjoy!
Easy Variations And Serving Ideas That Fit Real Life
These sourdough strawberry sweet rolls are incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can add a few mini chocolate chips to the strawberry filling before rolling. Another delightful variation involves swapping out the strawberries for other berries like blueberries or raspberries, or even a mix of all three for a “mixed berry” roll. If you’re not a fan of cinnamon, a pinch of nutmeg or cardamom can offer a different aromatic profile.
These rolls are perfect for a relaxed family breakfast, a special brunch with guests, or even as a delightful dessert alongside a scoop of vanilla ice cream. They also make a wonderful addition to a potluck or buffet spread. For an extra touch, offer a small bowl of extra glaze on the side for those who love an even sweeter finish, or a sprinkle of toasted slivered almonds for added crunch.
Common Slip-Ups And How To Avoid Them
Even with a simple recipe, a few common mistakes can occur. Being aware of them can help you achieve perfect results every time. One frequent issue is overfilling the rolls. Too much strawberry mixture can make it difficult to roll the dough tightly, leading to a messy outcome. Stick to the recommended amount for best results. Another common slip-up is over-baking. Crescent roll dough cooks quickly, and if left in the oven for too long, the rolls can become dry and tough. Keep a close watch on them, and remove them as soon as they are golden brown. Not pressing the crescent roll seams together firmly enough can also be an issue, causing the dough to separate during baking. Take an extra moment to really seal those seams before adding the filling. Finally, slicing the rolls too thin can result in them falling apart or becoming too crispy. Aim for the recommended 1 to 1.5-inch thickness for sturdy, satisfying rolls.
How To Store It And Make It Ahead Without Ruining Texture
These sourdough strawberry sweet rolls are best enjoyed fresh and warm from the oven, but you can certainly store them or prepare them ahead of time with a few tips. To store leftovers, place the cooled rolls in an airtight container at room temperature for up to 2 days. If you want to keep them longer, store them in the refrigerator for up to 4-5 days.
For reheating, a quick zap in the microwave for 15-30 seconds per roll will warm them through and soften the glaze. Alternatively, you can warm them in a preheated oven at 300°F (150°C) for about 5-7 minutes until heated through, which helps to crisp up the edges slightly.
If you want to make them ahead, you can prepare the rolls up to the point of slicing and placing them on the baking sheet. Cover the baking sheet tightly with plastic wrap and refrigerate for up to 12 hours. When ready to bake, remove them from the fridge, let them sit at room temperature for about 15-20 minutes, and then bake as directed, possibly adding a minute or two to the baking time. This is a fantastic option for a fresh-baked breakfast without the early morning rush!
Questions People Always Ask Before Making This Recipe
Can I use frozen strawberries? Yes, you can! Just make sure to thaw them completely and pat them very dry with paper towels to remove any excess moisture. Too much water can make the rolls soggy.
What if I don’t have sourdough discard? This recipe uses refrigerated crescent roll dough, which gives a “sourdough” tang without needing actual sourdough starter or discard. The title refers to the flavor profile, not the use of a starter.
Can I make these gluten-free? You would need to find a gluten-free refrigerated crescent roll dough, as traditional crescent rolls contain wheat. The rest of the ingredients are naturally gluten-free.
How do I prevent the filling from oozing out? Ensure you don’t overfill the dough and roll it up tightly. Also, leave a small border around the edges when spreading the filling.
Can I use a different kind of glaze? Absolutely! A simple cream cheese glaze (powdered sugar, cream cheese, milk, vanilla) would also be delicious, or even a lemon glaze for a brighter flavor.
My rolls are sticking to the pan. What did I do wrong? Make sure you adequately grease your baking sheet or use parchment paper. If they’re still sticking, they might not be fully cooked, or the sugar in the filling might have caramelized and stuck.
Can I add nuts to the filling? Yes, finely chopped nuts like pecans or walnuts
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
