These sourdough strawberry rolls are gooey and irresistible: a brown sugar–sweetened strawberry filling is rolled into a tender sourdough-enriched sweet dough, baked until the berries bubble and the rolls turn golden, then finished with a generous drizzle of cream cheese icing. They make a perfect treat for breakfast, brunch, or dessert.
I first tested variations like blueberry sourdough sweet rolls and sourdough discard cinnamon rolls, and strawberry season naturally led me to this version. I’ve preserved and baked plenty of berries over the years, and this recipe showcases fresh strawberries beautifully. The sourdough keeps the rolls light and slightly tangy, which balances the sweetness of the filling and the frosting.
These rolls are versatile: the dough works well with many fillings, and they can be made quickly for same-day baking or allowed to ferment for deeper flavor and improved digestibility. They’re crowd-pleasers—great to bring to gatherings or to enjoy any time you want something comforting and slightly special.
Tips
- The strawberry filling is interchangeable with other fruits. Use this as a base to swap in blueberries, raspberries, cherries, or blackberries.
- Keep roll sizes consistent so they bake evenly.
- If you want extra sourdough flavor and benefit, plan for the long fermentation. If you need rolls the same day, skip the long ferment and proceed to shaping after mixing and kneading.
- Place rolls close together in the baking dish for softer sides, or space them apart for a more pronounced crust on the outside.
- Adjust the cream in the frosting to achieve a thicker or thinner consistency.
Tools You May Need
- Large mixing bowl and a medium mixing bowl
- Dry and liquid measuring cups and measuring spoons
- 9×13 baking dish or a large cast iron skillet
- Saucepan and whisk
- Knife or bench scraper for cutting the rolls
- Potato masher to mash the berries for the filling
Ingredients
ROLLS
- All-purpose flour (unbleached)
- Sourdough starter (active or discard)
- Water (filtered)
- Honey or maple syrup
- Butter, melted and cooled until just warm
- Baking powder and baking soda
- Salt
STRAWBERRY FILLING
- Butter
- Strawberries, washed, hulled, and quartered
- Cornstarch to thicken
- Brown sugar
FROSTING
- Cream cheese (preferably full fat)
- Butter
- Powdered sugar
- Cream, milk, or half-and-half
How to Make Strawberry Sourdough Rolls – Quick Version
Preheat the oven to 375°F (190°C).
Make the strawberry filling:
In a saucepan over medium heat, combine butter and quartered strawberries. Sprinkle the berries with cornstarch, then mash to your preferred texture using a potato masher or spoon. Stir until the mixture thickens, then remove from heat and let cool slightly. Stir in the brown sugar and allow the filling to cool further so it won’t be too hot when spread on the dough.
Create The Dough
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the sourdough starter, honey (or maple syrup), melted butter, and water. Mix and knead the dough for 2–3 minutes until combined and smooth.
Grease your baking dish or cast iron skillet. Turn the dough onto a lightly floured surface and roll it into a rectangle about 1/4″ to 1/2″ thick. Spread the cooled strawberry filling evenly over the dough, leaving about 1/4″ free at the edges. Roll the dough tightly from a long side, pinch the seam and ends to seal, and slice into even rolls using a sharp knife or bench scraper.
Place the rolls in the prepared dish and bake for 25–35 minutes, until golden. Allow the rolls to cool slightly before adding the frosting.
Make The Cream Cheese Frosting
In a medium saucepan over low heat, combine the cream cheese and butter. Whisk until smooth and soft. Stir in powdered sugar and a splash of cream (or milk) until the frosting reaches the desired consistency. Drizzle the warm frosting over the cooled rolls and serve.
Long Fermented Option
To long-ferment the dough for increased flavor and digestibility, mix the flour, sourdough starter, honey, melted butter, and water in a large bowl until the flour is hydrated. Cover and leave at room temperature for 12–24 hours. The next day, add the baking powder, baking soda, and salt, knead briefly to incorporate, then proceed with rolling, filling, and baking as above.
Storage
Store leftover rolls in an airtight container in the refrigerator for 3–5 days. Freeze unfrosted rolls for up to 3 months; thaw and warm before frosting and serving.
FAQ
Sourdough offers deep, complex flavor and several perceived benefits: a mildly lower gluten content compared with some yeasted breads, improved grain digestibility, enhanced nutrient availability, a soft texture, and natural prebiotic qualities from fermentation.
Longer fermentation and using older, long-fermented discard or unfed starter often increase tanginess. Cooler fermentation and extended time also develop more acidic flavors.
Yes. Substitute maple syrup for honey, use coconut oil or a plant-based butter for the butter, and replace the cream cheese frosting with a simple powdered sugar glaze made with plant milk and vanilla for a dairy-free version.
Find more sourdough recipes:
- Sourdough Discard Bread
- Sourdough Biscuits
- The Easiest Sourdough Discard Cinnamon Rolls
- Sourdough Discard Chocolate Chip Muffins
- Baked Sourdough Pancakes
- Sourdough Oatmeal Breakfast Cookies
- Easy Sourdough Granola – Quick Or Long Fermented
If you try this recipe and enjoy it, rating and sharing are always appreciated. Tag @ablossominglife if you post photos.
Sourdough Strawberry Rolls
Ingredients
- 3 cups all-purpose flour
- 3/4 cup sourdough discard or active starter
- 3/4 cup water
- 3 tablespoons honey or maple syrup
- 6 tablespoons melted butter
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Strawberry Filling
- 3 tablespoons melted butter
- 1/2 cup brown sugar
- 1 1/2 cups strawberries, quartered
- 2 teaspoons cornstarch
Cream Cheese Frosting
- 1 cup powdered sugar
- 4 oz cream cheese
- 2 tablespoons butter
- 2 tablespoons cream or milk
Instructions
- Preheat the oven to 375°F and grease a 9×13 baking dish or cast iron skillet.
- Make the filling: combine butter and strawberries in a saucepan over medium heat. Sprinkle with cornstarch and mash to desired texture. Stir until thickened, remove from heat, and stir in brown sugar. Cool.
- Create the dough: mix flour, baking powder, baking soda, and salt in a large bowl. Stir in starter, honey, melted butter, and water. Knead 2–3 minutes until combined.
- Roll the dough into a 1/4″–1/2″ rectangle on a floured surface. Spread cooled filling, leaving 1/4″ border. Roll tightly from a long side and pinch seams closed. Slice into even rolls and place in the prepared dish.
- Bake 25–35 minutes until golden. Cool slightly.
- Make the frosting: melt cream cheese and butter over low heat, whisk until smooth. Add powdered sugar and cream, whisk to desired consistency. Drizzle over rolls and serve.
Notes
To long-ferment, mix dough without baking powder and baking soda, cover, and leave at room temperature for 8–24 hours. The next day, knead in the leaveners, then proceed with shaping and baking.
Nutrition
Serving: 1 roll | Calories: 359 kcal | Carbohydrates: 53 g | Protein: 5 g | Fat: 15 g | Sugar: 24 g