Rollos de Fresa (Strawberry rolls) are soft, sweet yeasted rolls filled with strawberry jam and topped with cream cheese frosting for a fruity twist on classic cinnamon rolls.
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This Mexican-inspired Rollos de Fresa recipe uses a tender, enriched dough flavored with strawberry powder, rolled with strawberry jam, and topped with a strawberry cream cheese frosting for a rich yet balanced finish.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure.
- Milk: Hydrates the dough and creates a soft, enriched crumb.
- Instant yeast: Leavens the dough and gives the rolls a light, fluffy texture; it can be substituted with active dry yeast if needed.
- Unsalted butter: Adds richness and helps create a tender, bakery-style dough.
- Eggs: Strengthen the dough and contribute to a soft interior.
- Freeze-dried strawberries: Concentrate strawberry flavor without adding excess moisture.
- Strawberry jam: Creates the fruity filling and keeps the rolls moist after baking; use a good-quality jam such as Bon Maman.
- Cream cheese: Forms the base of the smooth, tangy frosting.
How to Make Rollos de Fresa
Note: Full instructions are provided in the recipe card below.
- Dough: Warm the milk until just lukewarm, about 110°F (43°C). Sprinkle the yeast into the bowl of a stand mixer, then pour in the warm milk. Stir gently with a spatula and let stand until foamy and creamy, about 10 minutes.
- Add the ground freeze-dried strawberry powder to the mixer bowl, followed by the granulated sugar, all-purpose flour, eggs, and salt.
- Using the dough hook, mix on low to medium speed until the dough comes together and no dry flour remains. Increase the speed to medium and continue mixing for about 4 minutes.
- With the mixer running on medium speed, add the butter in two additions, allowing the first portion to fully incorporate before adding the second. The dough may look messy at first, but it will smooth out.
- Scrape down the sides of the bowl as needed and continue mixing for 8-10 minutes, until the dough is smooth and pulls away from the sides of the bowl.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap and a kitchen towel, and let rise at room temperature for 1 hour, or until doubled in size.
- Assembling: Once risen, gently deflate the dough and roll it out on a lightly floured surface into a large rectangle about ¼ inch (5 mm) thick. Spread the strawberry jam evenly over the surface using a spoon or offset spatula. Roll the dough tightly into a log, starting from the short side.
- Cut the log into 12 equal rolls using unflavored dental floss, kitchen thread, or a serrated knife. Arrange the rolls in a parchment-lined baking pan, cover loosely, and let rise again at room temperature for 45 minutes.
- While the rolls rise, preheat the oven to 375°F (190°C). Bake on the second-lowest rack for 22-24 minutes. During the final 5 minutes, loosely cover the rolls with foil once they begin to turn golden to prevent over-browning. Allow the rolls to cool slightly before frosting.
- Strawberry Cream Cheese Frosting: In a mixing bowl, combine the butter, cream cheese, powdered sugar, strawberry powder, and vanilla. Beat for about 1 minute, until smooth and creamy. Spread the frosting over the rolls while they are still warm. Serve.
Hint: Grind the freeze-dried strawberries just before using to prevent clumping.
Storage, Make Ahead, & Freezing
Storage: Store strawberry rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm slightly before serving for the best texture.
Make Ahead: The rolls can be assembled, covered, and refrigerated overnight. Let them come to room temperature and complete the second rise before baking.
Freezing: Baked rolls can be frozen, unfrosted, for up to 2 months. Thaw overnight in the refrigerator, then gently reheat and frost before serving.
Camila's Tips & Variations
- Best strawberry flavor: Use freeze-dried strawberries instead of fresh to avoid excess moisture.
- Soft rolls: Do not overbake; remove the rolls once lightly golden.
- Clean slices: Chill the rolled log for 10 minutes before cutting.
- Overnight option: Assemble the rolls and refrigerate overnight, then bake fresh the next day.
- Flavor swap: Substitute raspberry jam for a different fruity variation.
Frequently Asked Questions
Why are my strawberry rolls dense?
The dough likely did not rise long enough; allow it to fully double in size before shaping.
How do I keep the filling from leaking out?
Spread the jam evenly, leaving a small border around the edges, then roll.
What happens if the dough is too sticky?
Excess moisture causes sticking; lightly flour the surface and continue mixing until smooth.
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Recipe
Rollos de Fresa
Rollos de Fresa (strawberry rolls) are soft, sweet yeasted rolls filled with strawberry jam and topped with cream cheese frosting for a fruity twist on classic cinnamon rolls.
Equipment
Ingredients
Dough
- 10 g freeze-dried strawberry powder
- 225 g whole milk
- 11 g active dry yeast or instant yeast
- 50 g granulated sugar
- 540 g all-purpose flour
- 2 large eggs
- 1 teaspoon kosher salt
- 113 g unsalted butter , room temperature
Strawberry Filling
- 200 g strawberry preserve such as Bonne Maman
Strawberry Cream Cheese Frosting
- 113 g unsalted butter room temperature
- 226 g cream cheese
- 227 g powdered sugar
- 25 g freeze-dried strawberry powder
- ½ teaspoon vanilla extract
Instructions
- Dough: Grind the freeze-dried strawberries just before using to prevent them from re-solidifying. Warm the milk until just lukewarm, about 110°F (43°C). Sprinkle the yeast into the bowl of a stand mixer, then pour in the warm milk. Stir gently with a spatula and let stand until foamy and creamy, about 10 minutes.
- Add the ground freeze-dried strawberry powder to the mixer bowl, followed by the granulated sugar, all-purpose flour, eggs, and salt.
- Using the dough hook, mix on low to medium speed until the dough comes together and no dry flour remains. Increase the speed to medium and continue mixing for about 4 minutes.
- With the mixer running on medium speed, add the butter in two additions, allowing the first portion to fully incorporate before adding the second. The dough may look messy at first, but it will smooth out.
- Scrape down the sides of the bowl as needed and continue mixing for 8-10 minutes, until the dough is smooth and pulls away from the sides of the bowl.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap and a kitchen towel, and let rise at room temperature for 1 hour, or until doubled in size.
- Assembling: Once risen, gently deflate the dough and roll it out on a lightly floured surface into a large rectangle about ¼ inch (5 mm) thick.
- Spread the strawberry jam evenly over the surface using a spoon or offset spatula. Roll the dough tightly into a log, starting from the short side.
- Cut the log into 12 equal rolls using unflavored dental floss, kitchen thread, or a serrated knife. Arrange the rolls in a parchment-lined baking pan, cover loosely, and let rise again at room temperature for 45 minutes.
- While the rolls rise, preheat the oven to 375°F (190°C). Bake on the second-lowest rack for 22-24 minutes. During the final 5 minutes, loosely cover the rolls with foil once they begin to turn golden to prevent over-browning. Allow the rolls to cool slightly before frosting.
- Strawberry Cream Cheese Frosting: In a mixing bowl, combine the butter, cream cheese, powdered sugar, strawberry powder, and vanilla.
- Beat for about 1 minute, until smooth and creamy. Spread the frosting over the rolls while they are still warm. Serve.
Notes
Storage: Store strawberry rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm slightly before serving for the best texture.
Make Ahead: The rolls can be assembled, covered, and refrigerated overnight. Let them come to room temperature and complete the second rise before baking.
Freezing: Baked rolls can be frozen, unfrosted, for up to 2 months. Thaw overnight in the refrigerator, then gently reheat and frost before serving.
Nutrition
Nutrition Facts
Rollos de Fresa
Amount per Serving
Calories
456
% Daily Value*
Fat
18
g
28
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
78
mg
26
%
Sodium
258
mg
11
%
Potassium
152
mg
4
%
Carbohydrates
65
g
22
%
Fiber
2
g
8
%
Sugar
26
g
29
%
Protein
8
g
16
%
Vitamin A
613
IU
12
%
Vitamin C
22
mg
27
%
Calcium
54
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
