Think cinnamon rolls, but filled with juicy, homemade strawberry filling and topped with a creamy strawberry-infused cream cheese frosting. These sourdough strawberry rolls are soft, rich, and have just the right balance of tang and sweetness, perfect for spring brunches or cozy weekends. Made with a sourdough starter and the tangzhong method, they’re incredibly fluffy and stay soft for days.
Why You’ll Love This Sourdough Strawberry Rolls Recipe
They’re soft, and filled with real strawberries that actually taste like strawberries. The dough is enriched and made extra fluffy thanks to the tangzhong method (don’t worry, it’s simple). And the frosting? Light, creamy, and not too sweet. Basically, everything you want in a roll, without the sugar overload.
Ingredients to Make Strawberry Rolls
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Tangzhong: A cooked paste made with flour and milk. It locks in moisture and gives the rolls their pillowy texture.
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All purpose flour: Regular white flour gives the perfect texture and lightness.
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Sourdough starter: Active and bubbly, this is your only leavening agent.
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Eggs: Enrich the dough for a richer, more tender bite.
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Butter: Softened, not melted; adds richness and flavor
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Sugar: You’ll need two types of sugar: powdered and granulated.
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Salt: Balances the flavor.
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Strawberries: used in the filling and as decoration
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Lemon juice: used in the strawberry filling
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Psyllium Husk / Chia Seeds / Cornstarch: Help thicken the filling.
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Cream Cheese, Powdered Sugar, Butter, Vanilla: used to make the frosting.
How to Make Strawberry Rolls with Sourdough and Tangzhong
Step 1: Make the Tangzhong
In a small saucepan, whisk 36g flour with 145g milk. Cook over medium heat, stirring constantly until it thickens into a paste. Let it cool completely (about 30 minutes).
Step 2: Mix the Dough
In a stand mixer bowl, combine: 450g flour, 4 eggs, 60g sugar, 120g sourdough starter, 40g milk, the cooled tangzhong, 12g salt. Mix just until combined. Let rest for 30 minutes (autolyse).
Step 3: Knead & Add Butter
Knead the dough for 5–8 minutes, then gradually add 175g softened butter. Continue kneading until the dough is smooth and elastic.
Step 4: First Rise
Place the dough in a greased or glass bowl. Cover and let it rise for 2–3 hours at room temperature, then refrigerate overnight.
Step 5: Make the Strawberry Filling
In a saucepan, add: 400g chopped strawberries, 100g sugar, juice of ½ lemon, 1 tablespoon psyllium husk (or chia seeds or 1 tablespoon cornstarch). Simmer until jammy, about 10–15 minutes. Let it cool completely.
Step 6: Shape the Rolls
Roll out the chilled dough on a floured surface into a rectangle. Spread the cooled strawberry filling evenly. Roll it up tightly and cut into slices using unscented dental floss.
Step 7: Second Proof
Place rolls in a buttered baking dish. Cover and proof for 3–4 hours, or until doubled in size.
Step 8: Make the Frosting
Whisk together: 115g cream cheese, 60g powdered sugar, 30g softened butter, 1 teaspoon vanilla, 2 tablespoon of the strawberry filling. Set aside for spreading once the rolls are baked.
Step 9: Bake
Bake at 180°C (350°F) for 25–30 minutes, or until golden and the center is baked through.
Step 10: Frost and Serve
Let cool slightly, then spread with strawberry cream cheese frosting. Garnish with fresh strawberries if desired.
Tips for Making the Best Strawberry Rolls
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Adjust proofing time based on your room temperature, warmer rooms speed up fermentation
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Use unscented dental floss to slice rolls cleanly without squashing them
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Make sure the tangzhong is completely cool before adding to the dough to avoid killing the yeast
FAQ
What if I don’t have psyllium husk?
Chia seeds or a tablespoon of cornstarch will also help thicken the filling.
Can I freeze them?
Absolutely. Freeze before baking (after shaping) or after baking (unfrosted).
These sourdough strawberry rolls are soft, gooey, and bursting with real strawberry flavor. Whether you’re baking for brunch, dessert, or a cozy weekend project, they’ll be a hit every time.
If you give this recipe a try and enjoy it, I’d be so happy if you came back to leave a 5 star rating. And if you share it on Instagram, don’t forget to tag me @your_kitchen_lab
Ingredients
Method
- Make tangzhong by cooking 36 g flour and 145 g milk over medium heat, stirring until thickened. Let cool completely.
- In a stand mixer, combine flour, eggs, sugar, sourdough starter, 40 g milk, salt, and cooled tangzhong. Mix briefly, then rest 30 minutes.
- Knead the dough for 5–8 minutes, then gradually add 175g softened butter. Continue kneading until the dough is smooth and elastic.
- Place the dough in a greased or glass bowl. Cover and let it rise for 2–3 hours at room temp, then refrigerate overnight.
- For the filling, cook strawberries, sugar, and lemon juice in a saucepan until juicy. Thicken with psyllium husk and cool.
- Roll chilled dough into a rectangle, spread filling evenly, then roll into a log. Slice into 8 rolls using unscented dental floss.
- Place rolls in a buttered baking dish. Cover and proof for 3–4 hours, or until doubled in size.
- Preheat oven to 180°C (350°F). Bake rolls 25–30 minutes until golden and cooked through. Cool slightly.
- Mix cream cheese, powdered sugar, softened butter, vanilla, and strawberry filling to make frosting. Spread over warm rolls and garnish with fresh strawberries.
Notes
- Adjust proofing times to your kitchen temperature.
- Psyllium husk adds great texture and thickness but chia seeds or cornstarch work fine as substitutes.
Approximate per roll: Calories 350, Fat 18g, Carbs 40g, Protein 6g
