white chocolate strawberry rolls

Homemade sweet roll dough is stuffed with butter, sugar, white chocolate chips, and fresh strawberry chunks for these White Chocolate Strawberry Rolls. They're like a fresh bite of summery goodness!

Hello, friends! School has started which means that technically, it's not summer anymore. Right? Right. It's a little sad but, to be honest, I was in school all summer so what's a break anyway? 😉 Today, I am sharing these pretty little White Chocolate Strawberry Rolls that I whipped up as an ode to the last days of summer! This recipe uses my go-to sweet roll dough and combines it with white chocolate chips and chunks of fresh strawberries for the perfect sweet, bright treat.

I have to say that out of all the things I bake, cinnamon rolls are probably my favorite. They're definitely a bit more involved than the average recipe, and they include seemingly endless amounts of waiting, but I love them! There is nothing quite like the satisfaction of a successful yeast dough. I think it's a little bit magic, to be honest 🙂 Originally, I was planning on making some white chocolate raspberry rolls, but then I went to the store and the raspberries were like $16 a pint. Just kidding. Kinda. BUT, the strawberries were on sale for like $1.50, so all my plans changed to make these strawberry rolls happen!

As I'm sure y'all have guessed by now, I have way too much fun coming up with different roll flavors. I promise I will eventually post a plain, standard cinnamon roll recipe, but for now I am loving all the variations! We've got everything from orange + chocolate to cherry + chocolate to peach to chai + pear to lemon to berry to s'mores. Today I'm sharing these delicious white chocolate strawberry rolls. AND there's still more variations I have yet to make! This dough is just so fun and versatile. Don't feel limited by my flavors, and definitely experiment with different fillings! 🙂 Happy baking!

Print Recipe

white chocolate strawberry rolls

Prep Time4 hours hrs

Cook Time20 minutes mins

Total Time4 hours hrs 20 minutes mins

Servings: 14 -16 rolls

Author: Valentina | The Baking Fairy

Ingredients

• *for the rolls*
• 1 cup milk {dairy or non-dairy}
• 2 cups white flour {+ ½ cup separated}
• ¼ cup vegetable oil or melted coconut oil
• ¼ cup white sugar
• ½ tablespoon instant active dry yeast {about ½ a package}
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• *for the filling*
• ¼ cup melted butter
• ¼ cup sugar
• 1 cup white chocolate chips
• 2 cups fresh strawberries finely chopped
• *for the glaze*
• 2 oz cream cheese softened
• 2 to 3 teaspoons milk
• 1 cup powdered sugar

Instructions

• In a large nonstick pot, combine the milk, oil, and ¼ cup of sugar. Heat up to about 120F {warmer than body temperature but NOT burning hot} over medium heat, then remove from burner and sprinkle the yeast on top. Let the mixture sit for a few minutes to allow the yeast to activate.
• Afterwards, mix in the 2 cups of flour, cover the pot with a clean tea towel, and let the dough rise for about 1 hour.
• After the first rise, add in the salt, baking powder, baking soda, and additional flour. Knead until all the flour has been absorbed, and add more if needed. You want the dough to be soft and smooth but not too sticky! Using a sharp knife, cut an X on top of your dough {this helps it rise }, cover with a tea towel again, and let rise for an additional 3+ hours. You can let it rise overnight at this point, or you can also wait until the next step!
• After the second rise, lightly flour a clean surface, and dump the dough on top. Knead it for 2-3 minutes, adding more flour as needed. The dough should be smooth and easy to work with, so add flour if it's too sticky!
• Using a rolling pin, roll the dough out into a rough rectangle, making sure you don't roll it out too thin. Spread the butter all over the surface, and top with the chocolate chips, strawberries, and sugar.
• Starting on the long side closest to you, roll up the dough, being careful that no filling falls out of the sides.
• Using a large, smooth knife, cut 1½-2 inch slices of dough, and place them in a greased 9x13 pan or two 9x9. Make sure to leave some space between the rolls to allow them to rise more!
• At this point, you can cover the pans with plastic wrap and either let them rise for 30 minutes in a warm place, or place them in the refrigerator overnight.
• When ready to bake, preheat the oven to 375F. Bake the rolls 18-20 minutes, until the tops are golden brown and no longer doughy.
• When the rolls are ready, make the glaze. In a medium bowl, stir the cream cheese until smooth and creamy. Add in the milk, followed by the powdered sugar. Mix until a smooth, lump-free glaze forms, adding more milk if it's too thick. Drizzle liberally on top of the rolls, and enjoy!