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Strawberries and Cream Sweet Rolls

These Pillsbury strawberries and cream sweet rolls are a unique twist on a classic breakfast favorite.

Servings: 12


  • 1 packet (2¼ teaspoons) yeast
  • 2½ cups warm water (105–110ºF)
  • 1 box Pillsbury White Premium Cake Mix
  • 4½ cups Pillsbury All-Purpose Flour, divided
  • 1 cup strawberry jam, room temperature
  • 1 container Pillsbury Cream Cheese Frosting


  1. In a large bowl, stir yeast into warm water. Let sit for 5–10 minutes to foam.
  2. Add Pillsbury White Premium Cake Mix and 3 cups of the flour. Stir to combine.
    Gradually stir in the rest of the flour to form a dough.
  3. Place dough on a lightly floured surface and knead until it becomes a smooth ball. While
    kneading, sprinkle with flour when necessary (dough will be sticky).
  4. Spray a bowl with nonstick spray. Place dough in bowl, cover with plastic wrap, and let
    rise for 1 hour or until doubled in size.
  5. Punch down dough to remove air and transfer to a lightly floured surface. Roll into a
    14x18-inch rectangle. Spread dough evenly with strawberry jam. Starting at the bottom,
    roll dough up into a log. Slice into 12 equal-size rolls.
  6. Arrange rolls on a parchment-lined sheet tray and let rise for 30 minutes.
  7. Preheat oven to 375ºF (350ºF for convection).
  8. Bake rolls for 25–30 minutes or until dough is cooked through and just starting to turn
    golden brown.
  9. Fill the piping bag with cream cheese frosting, cut off the end of the bag and spread
    Pillsbury Cream Cheese Frosting in a spiral design on the rolls.(Option to substitute
    Pillsbury Cream Cheese Pastry Bag). Place rolls in the oven for 30 seconds to melt
    frosting into a glaze.