Strawberry Cake Mix Sweet Rolls

These strawberry rolls are soft, sweet and fluffy. They are filled with strawberry preserves and topped with a decadent mascarpone icing with fresh strawberries sprinkling over. These can be easily prepped the night before or the morning of. Either way, these Ooey-gooey rolls are the perfect way to start any morning!

This dough gets so extra fluffy and I LOVE it. It’s so easy to work with!

Roll these into a log, cut off the ends and use dental floss to slice into 12 equal sized rolls. They are a bit big and perfect.

The mascarpone icing pairs perfectly with these decadent rolls. Enjoy!

Strawberry Cake Mix Sweet Rolls

These strawberry rolls are soft, sweet and fluffy. They are filled with strawberry preserves and topped with a decadent mascarpone icing with fresh strawberries sprinkling over. These can be easily prepped the night before or the morning of. Either way, these Ooey-gooey rolls are the perfect way to start any morning!

Print Recipe Pin Recipe

Servings 12 rolls

Ingredients

  

Dough:

• 1 box strawberry cake mix
• 4 ½ tsp active dry yeast
• 2 ½ cups warm water
• 1 tsp salt
• 5 cups AP flour

Filling:

• 4 tbsp butter, VERY soft
• ½-¾ cup strawberry preserves or jam
• 8 fresh strawberries, hulled and chopped

Mascarpone Icing:

• 8 oz mascarpone cheese, softened
• 1½ cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Instructions

 

• 1. In a bowl, stir yeast into warm water; set aside.

  2. In the bowl of a stand mixer fit with paddle attachment, combine the cake mix, salt and ONLY 4 cups of flour. Beat until well combined and then stir in the yeast and water. Continue mixing until combined. Add the last cup of flour gradually until dough is pulling away from the bowl and it is soft and sticky. Cover with plastic wrap and a tea towel and set in a warm place to rise for 60 minutes (or doubled in size). This dough gets extra fluffy and I love it!

  3. Lightly flour a surface and roll out the dough int oa rectangle that is about 1/4 inch thick. Spread the soft butter evenly over the dough before spreading out the strawberry jam, making sure to leave a 1-inch border around the edges. Sprinkle the chopped strawberries and roll the rectangle into a log. Cut off the ends and use dental floss to slice the dough into 12 equal pieces.

  4. Place the rolls onto a greased 9×13" baking pan. Cover until doubled in size (1 hour) or if you are doing these overnight, store in the refrigerator covered. Make sure you take them out 1 hour prior to placing them in the oven.

  5. Preheat oven to 350°. Bake for 20-25 minutes until lightly golden. Let cool for 5 minutes before icing. Sprinkle the top with chopped strawberries.

  6. While the rolls cook, make the icing. In the bowl of stand mixer fit with whisk attachment, whisk the mascarpone cheese, heavy cream, vanilla extract and powdered sugar until creamy.