Overnight Strawberry Sweet Rolls with Strawberry Frosting

Spatula with a wooden handle holding one frosted strawberry roll, with the remainder of the strawberry rolls in a cast-iron pan in the background.

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Overnight Strawberry Sweet Rolls with Strawberry Frosting

Soft, pillowy brioche dough meets a sweet, jammy strawberry filling in these Overnight Strawberry Sweet Rolls. Prep them the night before, and all you’ll need to do in the morning is let them come to room temp while the oven preheats—easy and so worth it!

Prep Time35

Cook Time25

Total rising time (including overnight)10

Total Time11

Course: Breakfast, Brunch

Cuisine: American

Servings: rolls

Calories: 399kcal

Author: Cynthia Christensen

Equipment

Ingredients

For the Brioche Dough:

2 ¼ cups all-purpose flour plus 1 to 2 tablespoons more if needed
½ teaspoon kosher salt
1 teaspoon instant yeast
¼ cup granulated sugar
½ cup milk warmed to 100-110°F
1 large egg room temperature
4 tablespoons unsalted butter melted and cooled
1 teaspoon vanilla extract

For the Strawberry Filling:

1 cup fresh strawberries finely diced
1 tablespoon cornstarch
½ cup strawberry preserves or jam

For the Frosting:

1 ½ cups powdered sugar
1 tablespoon strawberry preserves or jam
1 tablespoon strawberry powder optional, from ¼ cup freeze-dried strawberries
2 tablespoons milk up to 3 tablespoons

US Customary - Metric

Instructions

Make the Brioche Dough:

In the bowl of a stand mixer fitted with the paddle attachment, combine flour, yeast, and sugar. Mix briefly to combine.
Melt the butter in a small saucepan and let it cool slightly. Whisk in warm milk (100–110°F), egg, vanilla extract, and salt.
Drizzle the wet ingredients into the dry ingredients and mix on low speed until a shaggy dough forms.
Switch to the dough hook, increase speed to medium, and knead for 6–8 minutes, until smooth and elastic. Add 1–2 tablespoons more flour if the dough is very sticky.
Transfer the dough to a lightly greased bowl and cover with plastic wrap or a shower cap.
Let rise in a warm spot for 1 to 1½ hours, or until doubled in size.

Prepare the Strawberry Filling: 

While the dough rises, toss diced strawberries with cornstarch in a small bowl. Fold in strawberry preserves.
Transfer the mixture to a small saucepan and cook over medium heat, stirring constantly, until it bubbles and thickens slightly (about 2–3 minutes).
Return the mixture to the bowl and let cool completely.

Assemble the Rolls: 

Once risen, punch down the dough and turn it out onto a lightly floured surface.
Roll into a rectangle (about 9x14 inches) and spread the cooled strawberry filling evenly over the surface.
Use a sharp knife or pizza cutter to slice into 8 long strips. Roll each strip into a spiral.
Place spirals in a parchment-lined cast iron pan or 9-inch cake pan, leaving space between each roll.
Cover with plastic wrap or a shower cap and refrigerate overnight.

Bake in the Morning: 

Remove rolls from the fridge and let sit at room temperature for 30–45 minutes while the oven preheats to 350°F.
Once puffed, bake for 25–28 minutes, or until golden and fully baked (internal temp with an instant thermometer should read 190–200°F

Make the Frosting: 

In a medium bowl, combine powdered sugar, strawberry jam, optional strawberry powder, and 2 tablespoons of milk.
Use a hand mixer (or a whisk and strong arms!) to beat until light and fluffy. Add more milk as needed for your desired consistency.  
Spread or drizzle over warm rolls, letting some drip into the spirals. Add more frosting if desired and serve warm.

Video

Notes

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

Freezing instructions: After rolling and shaping, place them on a baking sheet lined with parchment paper and freeze until firm. Transfer to a freezer bag and freeze for up to 1 month. When ready to bake, place the frozen rolls in your pan, cover, and let them thaw and rise at room temp (this can take 2–3 hours) before baking.

Storage: Store leftover rolls covered at room temperature for up to 2 days, or in the fridge for up to 5 days.

Reheating: For the softest texture microwave individual rolls for 15–20 seconds. The frosting will melt, but it will leave it delicious strawberry flavor behind.

Nutrition