These Strawberry Chip Rolls are basically the combination of a cinnamon roll and chocolate covered strawberry and yes, they are every bit as delicious as they sound. The dough is soft and fluffy while sandwiching homemade strawberry jam and melty chocolate chips then topped with a decadent strawberry cream cheese frosting.
After 13 years of having celiac disease, spent the past holiday season working on a recipe for the Best Gluten Free Cinnamon Rolls and after countless tries, my dream came reality! Every cinnamon roll I have tried since being gluten free has been small, crunchy, dry and bread-y. I decided I wanted to find a way to make them myself, so I spent a week researching and testing batch after batch while also making sure the recipe was as easy and affective as possible. They aren’t just the best gluten free cinnamon rolls I’ve ever had, but actually THE best cinnamon rolls I’ve ever had, period!
If you’d like the recipe for my classic cinnamon rolls, click here!
These Strawberry Chip Rolls use the same dough and process as the cinnamon rolls, but have a fun, chocolate covered strawberry twist! They’re perfect for Valentine’s Day/Galentine’s Day and any warmer weather occasion where you want a baked good with a seasonal twist.
I hope you enjoy them as much as I do!
Strawberry Chip Rolls
What you’ll need (click the ingredient name for the exact product I use):
- Milk (I’ve been using almond milk because it’s what I had!)
- Butter (can use dairy free)
- Water
- Instant Yeast (must be instant!)
- Maple Syrup
- Gluten Free Flour (this is my tried and true!)
- Psyllium Husk Powder
- Salt
- Baking Powder
- Coconut Sugar
- Eggs
- Heavy Cream (can use dairy free creamer)
- Cream Cheese (can use dairy free)
- Powdered Sugar
- Freeze Dried Strawberry Powder
- Vanilla Extract
- Strawberries
- Sugar
- Mini Chocolate Chips
IMPORTANT NOTES:
Follow the Exact Instructions & Recipe!
It should go without saying, but changing any of the ingredients or steps in this recipe will alter the results and may cause the cinnamon rolls to not work out properly. PLEASE follow the directions, use exact measurements, don’t leave anything out, etc.
Overnight Option?
I have not allowed this dough to proof overnight and would not recommend trying it as I do not think it will work out as it should. This should all be done the morning of!
Flour Options
When it comes to baking, and ESP gluten free baking, the type of flour you use is so important and can really alter your results. Please note that the only flour I have used and loved with this recipe is Bob’s Red Mill 1:1 Gluten Free Flour.
I also did test this recipe with King Arthur Gluten Free Bread Flour because I wanted to see the difference. I cannot consume this flour as it is important to note that it is gluten free but NOT wheat free. If this flour works for you and you enjoy it, you can use it in this recipe. HOWEVER, my husband tried both batches and actually prefers the Bob’s Red Mill 1:1 Gluten Free Flour version!
Dairy Free Version?
Please note that I have tested this recipe with all dairy free ingredients and they were perfect!
Did you know…
…that the type of pan you use can affect what you’re baking? About a week ago, I did not! But after doing some research as well as talking with some of you on Instagram, it is the consensus that a ceramic or glass baking dish is best to keep the rolls soft. A metal baking pan transfers heat more evenly and can dry them out. However, I did have some luck with my metal pan, so if that’s all you have, I think you’re totally fine!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Strawberry Chip Rolls
Equipment
- 9×13 in Baking Dish (I have the best luck with ceramic)
- Stand Mixer with Dough Hook
- Measuring Tape or Baking Mat
- Aluminum Foil
- Plastic Wrap
- Food Safe Thermometer
Ingredients
Strawberry Jam Filling
- 4 cups strawberries, cut into fourths
- ¼ cup sugar
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup, or so mini chocolate chips
Strawberry Rolls Dough
- 1 cup milk
- 1 packet instant yeast
- 6 tbsp butter, melted
- 1 cup water, room temp
- 2 tbsp maple syrup
- 3 eggs, room temp
- 4 cups gluten free all purpose flour (Bob's Red Mill 1:1 Gluten Free Flour)
- 3 tbsp psyllium husk powder
- ½ tsp salt
- 1 tsp baking powder
- ¼ cup ¼ cup coconut sugar
- 1 ½ tbsp heavy cream
Strawberry Cream Cheese Frosting
- ½ cup cream cheese, room temp
- ½ cup butter, room temp
- 2 cups powdered sugar
- ½ tbsp vanilla extract
- 1 tbsp freeze dried strawberry powder
Instructions
Strawberry Jam Filling
- Note: If you'd like extra filling in your jam or some to mix into the frosting, double the recipe for the jam.
- Combine the strawberries, sugar, vanilla extract and salt on the stove and mix together over medium heat, watching closely.
- Once simmering, continue to mix and start to smash the berries.
- Once you have been able to smash all of the berries and a jam consistency has formed, remove it from the heat and allow to cool fully.
Strawberry Rolls Dough – Preparation
- While the jam cools, melt the butter and set aside.
- Heat the milk until 105-115℉, then top with yeast and allow to sit for 5 minutes. The temperature is important for activating the yeast properly.
- In the mixing bowl of your stand mixer, whisk together flour, sugar, psyllium husk, baking powder and salt.
- Turn the stand mixer onto low with a dough hook attachment and slowly add in the water, melted butter and maple syrup. Then add in the eggs and finally the milk yeast mixture. Mix until just combined.
- Once combined, turn off the mixer and scrape the sides and bottom of the bowl, then turn up the speed to medium for 2-3 minutes.
- Cover the bowl with plastic wrap and put it in the fridge for 20 minutes.
- Grease a 9×13 inch glass or ceramic pan with butter and set aside but keep nearby.
- Measure out a 15×15 inch square and dust it completely with flour. This is important to help prevent the dough from sticking while you form the rolls.
- Remove the dough from the fridge and place it in the middle of the evenly floured square. Lightly dust your hands and the the top of the dough with flour.
- Gently smash the dough into a square shape then roll it out into a 15×15 in square. If needed, trim the edges to be as even and straight as possible.
- Evenly spread the strawberry jam over the dough, then sprinkle on the chocolate chips over top as evenly dispersed as you can. Note that it will be a thin layer of jam if you do not double the recipe, which is how I prefer to make them. Do not over sprinkle the chocolate chips as it could become difficult to roll.
- Cut the dough into 12 equal strips (1.25 in each), then roll each strawberry roll one by one. I use a measuring tape to ensure the sizes are perfect.
- Place each roll into the pan in rows of three. It should be somewhat tight but fit perfectly!
- Cover them with a towel to rise for 1 hour at room temp.
Strawberry Cream Cheese Frosting
- While the rolls rise, beat together the butter and cream cheese until completely incorporated.
- Beat in the powdered sugar 1/4 cup at a time, then add in the vanilla and the freeze dried strawberry powder and mix until incorporated. Keep refrigerated for a thick frosting that holds its shape.
Strawberry Rolls Dough – Baking
- Preheat the oven to 350℉. I use an oven thermometer to ensure my oven is at the correct temperature.
- Brush the top of each roll lightly with heavy cream and then cover with foil.
- Bake for 20 minutes, then uncover the rolls and bake for an additional 15-20 minutes. Be sure to check on them to reach desired doneness.
- Once removed from the oven, immediately top each roll with a little frosting to seep into the rolls. It is also helpful to gently separate each roll with a spatula while they're still hot.
- After 10-15 minutes or so, top with desired amount of frosting and enjoy! Also feel free to add strawberries and more chocolate chips to the top to garnish!
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