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Sourdough Strawberry Sweet Rolls with Cream Cheese Frosting

These sourdough strawberry sweet rolls are made with active starter and fermented overnight for incredible flavor. Soft, fluffy rolls filled with strawberries and topped with cream cheese frosting.

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Ingredients

The Dough

  • 1 cup + 1 tablespoon milk 
  • ¼ cup sourdough starter 
  • ⅓ cup granulated sugar
  • 1 large egg
  • 3½ cups bread flour
  • 1 tsp salt
  • ½ cup (1 stick) unsalted butter, room temperature

The Filling

  • 2 cup frozen strawberries
  • ½ cup granulated sugar
  • 2 tsp cornstarch

The Frosting

  • 4 tbsp unsalted butter, room temperature
  • 3 oz cream cheese, softened
  • 2 tbsp lemon juice, juice of half a lemon
  • 2 cup powdered sugar

Instructions

Make the Dough

  • In the bowl of a stand mixer, stir together the active sourdough starter and milk until the starter is fully dissolved.
  • Add the sugar and egg, whisking until smooth.
  • Add the flour, salt, and butter, mixing with the dough hoot attachment on low speed until a soft dough forms and the butter is fully incorporated. Tip: Your butter should be very soft—if you can press your finger through it easily, it’s ready to use.
  • Cover the dough with a damp cloth and let it rest for 30 minutes.
  • Turn the stand mixer on medium speed for about 10–12 minutes until the dough is smooth and elastic.

Bulk Fermentation

  • Cover the bowl with a damp cloth and let the dough ferment at room temperature for 10–12 hours, or overnight.
  • The dough should rise to nearly double in size. Note: Rise time will vary depending on the temperature of your home—cooler spaces may take longer, warmer spaces may be quicker.

Shape the Rolls

  • Lightly flour your work surface and turn out the dough. Gently pat it into a rectangle, then use a floured rolling pin to roll it into a large rectangle.

Prepare the Filling

  • Add the frozen strawberries to a blender and pulse a few times just to break the strawberries into small pieces.
  • In a small bowl, combine the frozen strawberries, sugar, and cornstarch. Mix everything together
  • Evenly spread the filling over the dough, leaving about a 1-inch margin along one long edge to help seal the rolls.

Roll and Cut

  • Starting from the long side opposite the margin, roll the dough up tightly, applying gentle, even pressure.
  • Lightly dampen the edge with water, then finish rolling and press to seal. Let the log rest seam-side down for a minute.
  • Using a sharp, non-serrated knife, cut the log into 12 equal rolls. Tip: Wipe or dampen your knife between cuts for cleaner slices.

Second Rise

  • Place the rolls in a greased 9x13-inch pan and cover with a damp cloth.
  • Let them rise until puffy and about half again their original size, about 2–3 hours depending on room temperature. To speed this up, place the pan on top of a warm oven while it preheats.

Bake and Frost

  • Bake the rolls in a 350°F oven for 30–35 minutes, or until lightly golden.
  • While the rolls bake, prepare the frosting by whipping together the cream cheese, butter, lemon juice, and powdered sugar until smooth.
  • Let the rolls cool for about 15 minutes before spreading the frosting on top. Finish with a sprinkle of lemon zest, if desired, and serve warm.