Overnight Strawberry Sweet Rolls with Strawberry Frosting

Bake my Fluffy Strawberry Sweet Rolls filled with fresh strawberry filling and topped with a creamy strawberry frosting. Perfect for breakfast or brunch, my brioche-based recipe delivers soft, fruity perfection in every bite. Try this irresistible recipe today!

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If you're looking for a showstopping breakfast or brunch treat that's as beautiful as it is delicious, these Fluffy Strawberry Sweet Rolls are it! Made with a rich, tender brioche dough and swirled with a sweet strawberry filling, they’re everything you love about a classic cinnamon roll—but with a fruity twist.

Unlike traditional brioche recipes that call for softened butter and extensive kneading, my version uses melted butter that incorporates easily into the dough, making this notoriously challenging pastry accessible to bakers of all skill levels. These strawberry rolls deliver bakery-quality results without the fuss of traditional methods.

The warm rolls are crowned with a luscious strawberry frosting that melts slightly into all the swirly spirals, creating pockets of strawberry-infused delight. I know that a lot of frosting recipes include cream cheese, but I really wanted the flavor of the strawberries to shine!

Ingredients & Substitutions

Below is a picture of the ingredients I used to make these delicious sweet rolls. It includes an optional ingredient, but we're going to go over all of the major ones and see where you can make any changes that you might need:

• All-purpose flour - I prefer to use all-purpose flour when making any of my sweet rolls, like my overnight cinnamon rolls, almond rolls, or blueberry rolls it as gives a softer "cakey" feel. If you prefer to use bread flour, you'll still get a delicious roll that will have a little bit more of a bread-like texture.
• Sugar - I use just a bit of granulated sugar in the dough itself, because the filling in the frosting are so sweet. If you want a richer flavor without increasing the sugar, you can substitute with light brown sugar.
• Instant yeast - If you don't have instant yeast, you can use an equal amount of active dry yeast. Just dissolve 1 teaspoon of active dry yeast in the warm milk (around 100–110°F) along with a pinch of the sugar from the recipe. Let it sit for about 5–10 minutes, or until it looks foamy. Once it’s activated, add it to the rest of the ingredients as directed. The rise times might be a bit longer, so keep an eye on the dough and go by look rather than the clock!
• Unsalted butter - I always use unsalted butter in my baking and my cooking because there is no standard amount of sodium between different brands of salted butter. If you use salted butter, I would decrease the amount of salt used in the recipe by half.
• Fresh strawberries - I use diced fresh strawberries in the filling. If strawberries are out of season, you can simply fill your roles with strawberry preserves. If you want to use frozen strawberries, let them thaw completely, pat them fully dry on paper towels, and then continue with the filling instructions as written.
• Strawberry preserves - Don't get strawberry preserves or jam confused with jelly. Jam is made with whole fruit and has a thick consistency. Jelly is made with fruit juice and when heated, or baked, it will revert to its liquid nature and will leak out of your rolls.
• Cornstarch - Cornstarch is used to further thicken your filling so that it won't leak out during the overnight rise or during baking. If you don't have cornstarch you can use tapioca starch, arrowroot powder, or even flour.
• Freeze dried strawberries - I add freeze dried strawberries, ground up in my food processor, to really intensify the strawberry flavor in the frosting. If you don't have it, it's not a deal breaker. The jam should bring in strawberry flavor and you can add an extra tablespoon if you want more.

See recipe card below for a full list of ingredients and measurements.

Quick Recipe Video

Step-by-Step Instructions

Making sweet rolls may seem like an impossible task before you start, but if you read through the whole recipe and use the pictures as a reference, you'll find it's a lot simpler than you first believed. I've divided everything into sections to make it easier to follow. Read through, then gather all of your ingredients, and let's get rolling!

Making the brioche dough

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine flour, yeast, and sugar. Mix briefly to combine.

Step2 : Melt butter in a small saucepan and allowed to cool briefly. Whisk in warm milk (100–110°F), egg, vanilla extract, and salt.

Step 3: Drizzle the wet ingredients into the dry ingredients, mixing on low speed until a shaggy dough forms.

Step 4: Step 4: Switch to the dough hook attachment and increase to medium speed. Knead for about 6–8 minutes, or until the dough is smooth and elastic. Add a tablespoon or two of flour if the dough is very sticky.

Step 5: Transfer dough to a lightly greased bowl and cover with plastic wrap or a plastic shower cap.

Step 6: Step 6: Let rise in a warm place in your kitchen for 1 to 1½ hours, or until doubled in size.

Making the filling

Step 1: Step 1: While the dough rises, toss the diced strawberries with cornstarch in a small bowl. Stir in the strawberry preserves.

Step 2: Transfer to a small saucepan and cook over medium heat, stirring constantly, until the mixture just begins to bubble and thicken, about 2–3 minutes. Return to the bowl and allow to cool.

Assembling, rising, and baking

Step 1: Once the dough has risen, punch it down and turn it out onto a lightly floured work surface. Roll the dough into a rectangle about 9x14 inches and spread the cooled strawberry filling evenly over the surface.

Step 2: Use a sharp knife or pizza cutter to slice the dough into 8 strips. Carefully roll each strip into a spiral.

Step 3: Place each roll into a parchment paper lined cast iron pan or 9 inch cake pan. Leave a little space between each roll to allow for rising. Cover the pan with plastic wrap, or a plastic shower cap, and refrigerate overnight.

Step 4: Step 4: In the morning, remove the rolls from the fridge and let them sit at room temperature while the oven preheats to 350°F (about 30–45 minutes). Once the oven is hot and the rolls have slightly puffed, bake for 25–28 minutes, or until golden brown on top and cooked through.

Making the frosting

Step 1: In a medium bowl, combine powdered sugar, strawberry jam, optional strawberry powder, and 2 tablespoons of milk. 

Step 2: Use a hand mixer, or your very strong arms and a whisk, to combine everything until light and fluffy. Add more milk as needed to reach your desired consistency.

Frost: Drizzle or spread over warm rolls to allow some of the frosting to drip between the rolls and into each spiral. Let cool for another couple of minutes and then add more frosting if you like and serve immediately.

No stand mixer?

No stand mixer? No problem! You can make these strawberry rolls entirely by hand. Start by mixing the dough ingredients in a large bowl with a wooden spoon until a shaggy dough forms. Then, turn it out onto a lightly floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic.

If the dough feels too sticky, add a tablespoon of flour at a time; if it feels dry, add a splash of milk. It takes a bit of extra effort, but the dough will come together beautifully—and the results will be just as fluffy and delicious!

Same-day Instructions

1. Skip the overnight chill and instead cover the pan loosely with plastic wrap or a clean kitchen towel.
2. Let the rolls rise in a warm spot for 45–60 minutes, or until noticeably puffy and slightly touching.
3. Meanwhile, preheat your oven to 350°F.
4. Once risen, bake as directed—25–28 minutes until golden and set.
5. Cool slightly, then top with the strawberry frosting.

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