Strawberry Sourdough Sweet Rolls (made with honey)

You’ve got to make a batch of these strawberry sourdough sweet rolls during strawberry season! The soft and fluffy dough is filled with a strawberry honey mix. And the strawberry cream cheese frosting makes them even more special. Not to mention you only use honey in this recipe. No added sugar! I hope you love them just as much as we do! This recipe post includes a video tutorial so you can make it alongside me, step-by-step!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Strawberry Sourdough Sweet Rolls Recipe Inspiration

This sourdough strawberry sweet roll recipe was inspired by the beginning of strawberry season here in middle Tennessee. I wanted to create a seasonal breakfast item, so I went with sweet rolls! This recipe was developed from scratch in my kitchen.

They’re super soft and fluffy, just like my sourdough maple cinnamon rolls, but sweetened with a fresh strawberry honey mix! You’re going to love them!

Why You’ll Love My Strawberry Sourdough Rolls

1. Easy to Make: The steps are simple and easy to follow so they won’t get you overwhelmed.
2. No Sugar Besides Honey: From the dough to the filling, to the frosting you will only use honey to sweeten them. No processed sugar!
3. Wholesome Ingredients: Each ingredient is wholesome, no dyes or added sugars.
4. Full of Flavor: Every single bite is full of fresh strawberry flavor!
5. Softest Texture: The milk poured over the rolls makes them so soft after baking!
6. Not Overly Sweet: Unlike many sweet rolls these won’t leave you chugging water when you’re done eating. They’ve got the perfect balance when you add on the homemade frosting.

Best Strawberry Filling for This Recipe

The best filling for this recipe is my homemade strawberry filling. It’s made with fresh berries and raw honey instead of sugar!

Important Ingredients You Need to Make This Recipe

Sweet Rolls

• fed sourdough starter: your starter should be active and bubbly for this recipe
• cold butter: I use cold, salted, stick butter
• all-purpose flour: I like to use an unbleached, all-purpose flour
• water: adds moisture to the dough
• salt: I always use sea salt
• raw honey: adds natural sweetness to the dough
• baking powder: I always use an aluminum-free one
• baking soda: helps the dough expand during baking
• milk: to pour over the sweet rolls before baking to add moisture

Strawberry Filling

• strawberry filling/jam: I always use my homemade filling recipe

Strawberry Cream Cheese Frosting

• cream cheese (softened): the best base for this frosting
• strawberry jam/filling: I always use my homemade filling
• milk: this helps thin the cream cheese a little
• raw honey: adds natural sweetness
• pure vanilla extract: adds a delicious flavor

Helpful Kitchen Tools for This Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• large mixing bowl
• spoon
• cheese grater
• rolling pin
• unflavored dental floss or a serrated knife for cutting
• unbleached parchment paper
• 9 x 12 x 2″ baking pan

How To Make Strawberry Sourdough Sweet Rolls

BEFORE YOU GET STARTED: Feed your sourdough starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.



Example: Feed 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it’s bubbly and has grow in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.

Making Sourdough Sweet Roll Dough

Add sourdough starter, cold stick butter grated with a cheese grater, flour, water, salt, and maple syrup to a large bowl and mix until combined. *WAIT to add in the baking powder and baking soda!

Cover dough with a lid loosely, a damp kitchen towel (that’s been wet then rung out), or plastic wrap. Let dough sit for 30 minutes on the counter at room temperature.

The dough may be shaggy (depending on your sourdough starter hydration). Use your hands to combine the dough into a ball. Add 1-2 Tbsp extra water if needed but only if the dough won’t come together!

Stretch & Folding the Dough

After 30 minutes, begin the first round of stretch and folds. To do this pull a section of the dough upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles.

Cover the dough again and let it sit at room temperature for another 30 minutes. Then, repeat a second round of stretch and folds.

Bulk Fermenting the Dough

Bulk ferment dough on the counter top at room temperature for 10-12 hours (see information in notes below).

Prepping for Baking

After bulk ferment, uncover dough and sprinkle baking soda and baking powder over dough.

Knead the dough until the baking soda and baking powder are incorporated (about 2 minutes).

Preheat the oven to 375 degrees Fahrenheit.

Shaping Sourdough Sweet Rolls

Make the sourdough strawberry roll filling if you’re making it yourself; otherwise, grab the jar of strawberry jam you’ll be using.

Roll out dough on a lightly floured surface into a rectangle approximately 10″ x 20″.

With a butter knife evenly spread strawberry filling over the entire rectangle.

Make sure you leave 1-2 inches of dough on one of the short (10″) ends of the dough. This will make shaping easier and less messy.

Starting at the 10″ side that has filling on it, roll the dough into a log. You should end with the unfilled portion of dough to use as a seam.

Pinch the seam together with your hands and slice the log into 9, 2 inch rolls.

Line a 9×12” metal baking/cake pan with parchment or lightly greased with butter and flour. Then arrange sweet rolls inside in 3 rows of 3, leaving space between each to expand (about 1/4” between).

At this time you can either continue the recipe or cover the baking sheet and pop them in the fridge until the morning or until you’re ready to bake.

Baking Strawberry Sourdough Rolls

Pour 1/3 cup milk over the tops of the sweet rolls. Use a kitchen brush the coat the tops of each sweet roll with milk.

Bake for 23-25 minutes or until they are completely baked.

Making the Strawberry Cream Cheese Frosting

During this time of baking make the frosting by adding softened cream cheese, strawberry jam/filling, honey, milk, and vanilla into a bowl. Mix with an electric mixer on low-medium speed until well combined.

Frosting and Serving Strawberry Sweet Rolls

Let sweet rolls cool for 5 minutes. Add frosting only to the rolls you plan to eat right then and enjoy!

Video Tutorial

Molly’s Tips for the Best Sourdough Sweet Rolls

• Use cold stick butter for the best results.
• Use a cheese grater to easily incorporate the butter into the dry ingredients.
• Use a homemade strawberry filling rather than store-bought jam.
• For the perfect cut, use unflavored dental floss rather than a knife or bench scraper to cut the sweet rolls.

Substitutions

• You can use store-bought strawberry jam or jelly if desired instead of the homemade filling.
• If you’re in a rush you can use store-bought strawberry cream cheese for the frosting.
• Instead of using whole milk you can use whatever milk you desire.

How to Make Sweet Rolls Ahead

You can make the dough ahead, let it bulk ferment, then place it in the fridge up to 48 hours. This allows you to get the dough made ahead.

But you can also make the recipe all the way until you pour the milk on the shaped sweet rolls. Before you add the milk to the pan of rolls, add some saran wrap or a lid to the top of the pan and place in the fridge up to 24 hours. This allows you to just bake them in the morning or when you need them!

How to Store Sourdough Strawberry Cinnamon Rolls

Store cooled-down strawberry sourdough sweet rolls in an airtight container in the fridge for 3-4 days. If you store them at room temperature, be sure to eat them up within 2 days because of the milk they were baked in.

Freezing Instructions: You can freeze them baked for up to 3 months, or unbaked for 1 month. 

Reheating Instructions

Reheat these sweet rolls at 350 degrees in the oven for 4-6 minutes or until warm. It makes them so delicious without ruining the texture. 

How to Serve Strawberry Rolls

You can serve these sweet rolls in many ways. Serve them for breakfast with a cup of coffee or a side of bacon. You could also serve them with homemade hash browns or potato crisps.

FAQs

More Strawberry Recipes To Try

• Homemade Strawberry Glaze (for Angel Food Cake)
• Strawberry Balsamic Chicken Breast
• Strawberry Filling (sweetened with honey)
• Sourdough Strawberry Scones From Scratch (with chocolate chips)
• Simple Greek Yogurt Strawberry Parfait Recipe

If you made this recipe, give it a 5-star rating below and share a photo of your muffins on your social media stories! Be sure to tag @plumbranchhome