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Strawberry Chocolate Rolls

Course: Breakfast, Snack
Cuisine: American
Servings: 12 rolls
Author: Ai Willis
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  • 285g bread flour
  • ½ teaspoon fine sea salt
  • ¼ cup granulated sugar
  • 38g butter
  • 1 egg
  • ½ cup warm milk
  • teaspoon active dry yeast


  • 1 cup fresh strawberries, chopped
  • 1 teaspoon granulated sugar
  • ¼ teaspoon cinnamon
  • 3 tablespoons cornstarch
  • ½ cup semisweet chocolate chips


  • 50g cream cheese, softened
  • 30g butter, softened
  • ½ cup powdered sugar


  • Add the dough ingredients into your bread machine and set it on dough cycle.
  • Take the finished dough out of the machine, cover and let it rest on a floured surface for about 10 to 15 minutes.
  • Add the strawberries, sugar, cinnamon, and corn starch into a pan and heat it on medium heat until it becomes saucy. Set aside and let it cool.
  • Roll out the dough into a 20in x 12in (50cm x 30cm) rectangle. Spread the strawberry mixture and sprinkle the chocolate chips. Roll it up into a log, and pinch the edges shut.
  • Slice the log into 12 rolls and line them up in your greased 9-inch pan. Cover and let it rise for about 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Bake rolls for 20 minutes, or until golden brown.
  • In a small bowl, mix together the frosting ingredients. While the rolls are still warm, smear over the cream cheese frosting.
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