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Overhead shot of giant strawberry roll cake with a cream cheese glaze on top.

BEST Giant Strawberry Roll Cake Recipe

This Giant Strawberry Roll Cake is a fluffy, swirly showstopper packed with fresh strawberry filling and topped with a creamy glaze. Perfect for brunch, holidays, or anytime you want a fun twist on a classic cinnamon roll!
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 to 10 servings

Video

Ingredients
  

For the dough:

  • 3 cups all-purpose flour
  • 1 packet instant dry yeast 2 ¼ teaspoon
  • ¼ cup warm water 110°F
  • 1 large egg
  • ¼ cup granulated sugar
  • 4 tablespoons butter melted
  • ¾ cup whole milk warm

For the strawberry filling:

  • 2 cups strawberries hulled and chopped
  • ¾ cup granulated sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon ​•cornstarch

For the glaze:

  • 4 oz cream cheese softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions
 

Make the Dough

  • In a bowl, combine the warm water and instant yeast. Let sit for 1–2 minutes.
  • In a large bowl add flour, yeast, sugar, warm milk, melted butter, and egg. Mix with a wooden spoon or dough hook until a soft, sticky dough forms.
  • Knead in the same bowl (or turn onto a floured surface if needed) for about 5–7 minutes until smooth and slightly elastic.
  • Cover the bowl with a clean towel and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Make the Strawberry Filling:

  • In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
  • Cook until the strawberries release their juices and break down, about 6–8 minutes.
  • Stir in cornstarch and simmer for another 2–3 minutes until thickened. Blend or mash for a smoother jam texture. Cool completely.

Assemble the Roll:

  • Roll the dough into a large rectangle (about 12x18 inches).
  • Spread the cooled strawberry filling evenly over the surface.
  • Cut the dough lengthwise into 3-inch strips. Roll one strip into a spiral and place in the center of a greased 10-inch skillet.
  • Wrap the remaining strips around the center spiral to form a large cinnamon roll shape.
  • Cover and let rise again for 30 minutes.

Bake:

  • Preheat oven to 350°F (175°C).
  • Bake for 20–25 minutes or until golden and fully baked in the center.
  • Let cool slightly.

Make the Glaze:

  • In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until creamy.
  • Spread over the warm roll and swirl it in for a dreamy finish.

Notes

  • Don’t overheat the liquid ingredients. Make sure your water and milk are warm, not hot, to avoid killing the yeast. If they feel comfortable to the touch, you’re good to go.
  • Use the right pan! The best pan to use is a 9 to 10 inch skillet or pie pan. I love to use my Victoria Cookware cast iron skillet, but you can use whatever you have on hand.
  • Let the filling cool completely. Warm filling can make the dough harder to work with and may cause it to tear. Cooling it fully helps keep everything neat and easy to assemble.
  • If any of the parts of the roll are browning too quickly, you can cover those pieces with foil to ensure that they don't get too done before the whole cake is finished!
  • Bake until fully set in the center. Because this is a large roll, the center can take a little longer to bake. You will know that it is done when it is golden brown and bubbly!
Keyword giant strawberry roll cake
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