August 28th, 2013

Fresh Strawberry Sweet Rolls

You may remember the Orange Creamsicle Rolls I posted awhile back. I thought it might be fun to experiment with a strawberry version. The result was nothing short of strawberry sweet roll heaven! I used the cake mix sweet roll recipe that I used for the orange creamsicle version as a starting point. It does make a lot (2 dozen or more) and I know some folks may not like the idea of starting with a cake mix, so feel free to use your favorite dough recipe instead. But let me tell you why I love this cake mix sweet roll recipe: the rolls stay soft and fresh tasting for days, whereas most homemade sweet rolls I’ve made are fabulous out of the oven, but are already tasting a bit stale by day two. I used a white cake mix for mine, but I think a strawberry cake mix would be great too! 

Fresh Strawberry Sweet Rolls

Fresh Strawberry Sweet Rolls

Preparation 1-20 2017-06-24T00:00:00+00:00 Cook Time 20 2017-06-24T00:00:00+00:00 Total Time 0:00 2017-06-24T00:00:00+00:00
Serves 24     adjust servings


    For the rolls1 box white or strawberry cake mix

    • 4 1/2 teaspoons active dry yeast
    • 2 1/2 cups warm water
    • 1 teaspoon salt
    • 4 1/2 to 5 cups flour

    For the filling1/2 cup butter, very soft

    • 1 cup granulated sugar
    • 3 cups strawberries, hulled and finely chopped

    For the frosting8 ounces cream cheese

    • 1 1/2 cups powdered sugar
    • 1 teaspoon vanilla
    • 1/2 cups mashed strawberries


    1. In a medium bowl, stir yeast into warm water; set aside.
    2. In a large bowl combine cake mix, salt and 4 1/2 cups of the flour. Stir in the yeast and water.
    3. Gradually add the last 1/2 cup flour (if needed) until the dough pulls away from the sides of the bowl and a soft but slightly sticky dough forms. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 60 minutes.
    4. Turn dough onto a large, floured surface and knead once or twice. Roll dough into a rectangle about 12 inches wide, 28 inches long and 1/4 inch thick.
    5. Spread soft butter evenly over dough. Sprinkle with granulated sugar, followed by chopped strawberries.
    6. Once you have spread the filling onto the dough, cut the large rectangle in half to form two smaller rectangles. Starting with a long end, roll each rectangle into a log. Slice the dough into 1 to 1 1/2 inch pieces.
    7. Place the rolls into 2 greased 9x13 pans (or a 9x13 and a 9x9, depending on how many rolls you have). Cover the rolls and let rise until doubled in size, about 40 minutes.
    8. To make the frosting: Whip cream cheese with an electric mixer until light and fluffy. Beat in the powdered sugar. Stir in the vanilla. Fold in the mashed strawberries until smooth.
    9. Preheat oven to 350 degrees. Bake rolls for about 20 minutes, or until golden brown. Remove from oven and immediately spread the strawberry frosting over the hot rolls.
    Who Dished It Up First: This is an original recipe, inspired by this cinnamon roll recipe at Six Sisters’ Stuff.



    1. Oh my- you are killing me Danelle!! YUM!!!!! This looks amazing

    2. Looks so fluffy and pretty! I’d love to try this!

    3. Great idea, I want to try it. These look delicious.

    4. You have an orange version of this, too?? Wow, I am salivating already with the strawberry version! Since it’s not strawberry season any more, what could be better than using an orange version during the cold months!!! Thanks for posting this! Sounds like a great recipe. I haven’t ever tried a cake mix with yeast version. I’m interested to see how it turns out but it sure looks delicious!


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