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Strawberry Rolls With Blueberry Cream Cheese Frosting

Skill: Beginning Prep Time: 20 Bake Time: 15-20 Servings: 8

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1 loaf frozen Rhodes White Bread
1/3 c. strawberry jam
1/2 tsp. cinnamon, opt.
sliced strawberries, for garnish, opt.
blueberries, for garnish, opt. 

Blueberry Cream Cheese Frosting
2 Tbl. unsalted butter
4 oz. blueberry cream cheese
1 1/4 c. powdered sugar
pinch of salt
1 tsp. vanilla extract
milk, only if needed


Place frozen loaf of bread into an 8x8-inch baking dish and cover with plastic wrap.  Allow to thaw in the refrigerator overnight (or at least 8-10 hours). 

In the morning, place thawed loaf of bread onto a lightly floured surface.  Roll out into roughly a 14x6-inch rectangle.  Spread jam over the dough, leaving a small border around the edge.  If adding cinnamon, sprinkle it over the jam.  

Starting with the long side, roll up as tightly as possible, lifting up as you roll, and pinch edge to seal.  It will get a little messy, but that's okay.  Cut dough into 8 even rolls.  Place rolls into a greased 8x8-inch baking dish, cover with plastic wrap and allow to rise in a warm place until doubled in size. 

Bake in a preheated 350 degree oven for 15-20 minutes or until golden brown. Remove from oven and allow to cool until slightly warm. Spread blueberry cream cheese frosting over slightly warm rolls.

For the Blueberry Cream Cheese Frosting: Using a hand mixer, mix butter and cream cheese until smooth. Add powdered sugar, salt and vanilla and mix until combined.  If mixture it too thick, mix in a small amount of milk until it reaches desired consistency.  I usually don't need to add any milk.  

Garnish with strawberries and blueberries, if desired.