Get ready to elevate your breakfast or brunch game with these incredible sourdough strawberry sweet rolls! This recipe is designed for ease and deliciousness, perfect for those mornings when you want something special without spending hours in the kitchen.
These sweet rolls are a fantastic way to enjoy the classic combination of strawberries and a soft, tender roll, all with the delightful tang that sourdough brings. It’s a family-friendly treat that’s sure to become a favorite in your home.
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
Sourdough Strawberry Sweet Rolls
- Total Time: 25-28 minutes
- Yield: 8-10 rolls 1x
Description
Elevate your breakfast or brunch with these easy and delicious sourdough strawberry sweet rolls. This recipe combines the classic flavors of strawberries with the delightful tang of sourdough, creating a family-friendly treat that’s perfect for any occasion. Minimal prep time means you can enjoy these warm, sweet, and tangy rolls without spending hours in the kitchen.
Ingredients
Instructions
1. Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, combine the finely diced fresh strawberries, granulated sugar, all-purpose flour, and lemon zest. Stir gently until the strawberries are evenly coated.
3. Carefully unroll the can of sourdough crescent rolls onto your prepared baking sheet. Do not separate the individual triangles. Gently press any perforations together to seal them, creating one large rectangle of dough.
4. Evenly spread the strawberry mixture over the entire surface of the crescent dough rectangle, leaving a small border (about 1/2 inch) around the edges.
5. Starting from one of the longer sides, carefully roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 8-10 equal slices, each 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. Lightly brush the tops of the rolls with the melted unsalted butter. Bake for 15-18 minutes, or until the rolls are golden brown and the filling is bubbly.
7. While the rolls are baking or cooling slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and creamy. Adjust consistency with more milk or powdered sugar if needed.
8. Once the rolls are out of the oven and have cooled for a few minutes, drizzle the prepared glaze generously over the tops. Serve immediately and enjoy.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 roll
Keywords: sourdough, strawberry, sweet rolls, breakfast, brunch, dessert, easy, quick, baked, fruit
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for anyone looking for a delightful treat that doesn’t demand advanced baking skills or a huge time commitment. It works beautifully for busy parents who want to whip up something special for breakfast or brunch on a weekend, or even for a quick weeknight dessert. The beauty of these sourdough strawberry sweet rolls lies in their simplicity and the incredible flavor payoff. The subtle tang from the sourdough perfectly complements the sweetness of the strawberries, creating a balanced and utterly delicious experience. It’s perfect for a lazy Sunday morning, a celebratory brunch, or even as a comforting snack with a cup of coffee. You’ll love how quickly these come together, making them accessible for even the most novice bakers.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start is the easiest way to ensure a smooth and stress-free cooking experience. This recipe uses readily available items, making it simple to get everything you need.
INGREDIENTS:
- 1 (13.2-ounce) can refrigerated sourdough crescent rolls
- 1 cup fresh strawberries, finely diced
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 2 tablespoons unsalted butter, melted
- 1/2 cup powdered sugar
- 1 tablespoon milk (dairy or non-dairy)
- 1/4 teaspoon vanilla extract
For the refrigerated sourdough crescent rolls, you’ll find them in the refrigerated dough section of your grocery store. Any brand of sourdough crescent rolls will work perfectly here. When it comes to the strawberries, fresh is best for flavor and texture, but if you’re in a pinch, frozen diced strawberries can be used; just be sure to thaw and drain them very well to avoid excess moisture. You can also experiment with other berries like raspberries or blueberries if strawberries aren’t in season or if you prefer a different fruit. The lemon zest adds a bright, fresh note that really enhances the strawberry flavor, so don’t skip it if you can help it! For the glaze, feel free to use any type of milk you have on hand, whether it’s whole milk, skim milk, almond milk, or oat milk.
Time Needed From Start To Finish
One of the best aspects of this recipe is how quickly you can go from craving to enjoying these delicious sweet rolls.
- Preparation time: 10 minutes
- Cooking time: 15-18 minutes
- Total time: 25-28 minutes
This makes it an ideal recipe for a spontaneous treat or when you’re short on time but still want something homemade and special. The active prep time is minimal, allowing you to get these into the oven and baking in no time.
How To Make It Step By Step With Visual Cues
Follow these simple steps to create your delightful sourdough strawberry sweet rolls. The process is straightforward and designed for success.
- Prepare your baking surface and preheat the oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Mix the strawberry filling: In a medium bowl, combine the finely diced fresh strawberries, granulated sugar, all-purpose flour, and lemon zest. Stir gently until the strawberries are evenly coated. The flour helps to thicken the strawberry juices as they bake, preventing a soggy roll.
- Unroll the crescent dough: Carefully unroll the can of sourdough crescent rolls onto your prepared baking sheet. Do not separate the individual triangles. You should have one large rectangle of dough. If there are perforations, gently press them together to seal them, creating a more solid surface.
- Spread the filling: Evenly spread the strawberry mixture over the entire surface of the crescent dough rectangle, leaving a small border (about 1/2 inch) around the edges. This helps prevent the filling from oozing out too much during rolling.
- Roll and slice the dough: Starting from one of the longer sides, carefully roll the dough into a tight log. Once rolled, use a sharp knife or unflavored dental floss to cut the log into 8-10 equal slices, each 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.
- Brush with butter and bake: Lightly brush the tops of the rolls with the melted unsalted butter. This will help them brown beautifully and add a rich flavor. Bake for 15-18 minutes, or until the rolls are golden brown and the filling is bubbly. The golden color on top is your visual cue that they are ready.
- Prepare the glaze: While the rolls are baking or cooling slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and creamy. 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 and have cooled for a few minutes (they can still be warm), drizzle the prepared glaze generously over the tops. Serve immediately and enjoy the warm, sweet, and tangy goodness!
Easy Variations And Serving Ideas That Fit Real Life
These sourdough strawberry sweet rolls are wonderfully versatile and can be adapted to fit various tastes and occasions. For a kid-friendly twist, you can omit the lemon zest from the filling, making the strawberry flavor purely sweet. Another fun idea for kids is to let them help with spreading the filling or drizzling the glaze – they love being involved!
Consider swapping out the strawberries for other fruits. Blueberries, raspberries, or even a mix of berries would be delicious. For a slightly different flavor profile, you could add a pinch of cinnamon or cardamom to the strawberry filling. If you’re serving these for a party or buffet, arrange them nicely on a platter. They look beautiful and are easy for guests to pick up. You could also offer a small bowl of extra glaze on the side for those who like a little more sweetness. For an extra treat, a dollop of whipped cream or a scoop of vanilla ice cream alongside a warm roll makes for an indulgent dessert. In the cooler months, a sprinkle of chopped nuts like pecans or walnuts on top before baking could add a lovely crunch.
Common Slip-Ups And How To Avoid Them
Even with a simple recipe, a few common mistakes can occur. Knowing how to avoid them will ensure your sourdough strawberry sweet rolls turn out perfect every time.
One frequent issue is overfilling the rolls. If you put too much strawberry mixture, it can ooze out excessively during baking, making a sticky mess and potentially drying out the fruit. Stick to the recommended amount, ensuring a small border around the edges of the dough.
Another common slip-up is not sealing the crescent dough perforations properly. If the perforations aren’t pressed together firmly, the dough might separate during rolling or baking, leading to rolls that fall apart. Take a moment to gently pinch and press the seams together before adding the filling.
Cutting the rolls too thin can result in smaller, drier rolls that cook too quickly. Aim for slices that are at least 1 to 1.5 inches thick to ensure a tender, moist interior. Using a sharp knife or unflavored dental floss helps achieve clean cuts without squishing the rolls.
Finally, overbaking the rolls can make them dry and tough. Keep an eye on them during the last few minutes of baking. They should be golden brown, not dark brown, and the filling should be bubbling. Every oven is a little different, so trust your eyes more than the timer alone.
How To Store It And Make It Ahead Without Ruining Texture
These sourdough strawberry sweet rolls are best enjoyed fresh and warm, but you can certainly store them or prepare them slightly ahead of time.
To store leftover baked rolls, place them in an airtight container at room temperature for up to 2 days. If you need to keep them longer, store them in the refrigerator for up to 4 days. When reheating, a quick zap in the microwave for 15-30 seconds or a few minutes in a toaster oven will bring back some of their warmth and softness. Be careful not to overheat them, as this can dry them out.
If you want to make them ahead, you have a couple of options. You can prepare the strawberry filling mixture up to a day in advance and store it in an airtight container in the refrigerator. When you’re ready to bake, simply unroll the dough, spread the filling, roll, slice, and bake as directed. For a more complete make-ahead option, you can assemble the rolls, place them on the baking sheet, and then cover them tightly with plastic wrap. Refrigerate for up to 12 hours. When you’re ready to
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.
