Strawberry Deluxe Buns – It’s strawberry brunch-time

Is there anything better than a sweet, scrumptious breakfast loaded with fresh Strawberries? These Strawberry Deluxe Buns are decadent and perfect with a cup of coffee on a Spring morning.


Is there anything better than a sweet, mouth-watering breakfast loaded with fresh strawberries? You’ll probably agree that this is not the case.  As it is strawberry season here in South Africa, we need to enjoy as much as we can of this delicious fruit. These Strawberry Deluxe Buns are decadent and so tasty!

These dreamy rolls are perfectly paired with a nice hot cup of coffee and a generous dose of sunshine we have all been waiting for. It might look like a complicated recipe, but it really isn’t. Just whip everything together and enjoy. However, keep in mind the dough needs about 3+ hours to get to perfection.  It’s worth the wait and seriously, these Strawberry Deluxe Buns are delicious! You can also take joy in the fact that you will be making your very own strawberry jam. It’s definitely a crowd-pleaser and serves a whole group of people.

Invite your friends for brunch, brew some coffee and enjoy these amazing buns under the trees and sunshine.

Strawberry Deluxe Buns

5 from 1 vote
Recipe by Irene Muller Course: Breakfast, BrunchCuisine: GlobalDifficulty: Moderate
Prep time


Cooking time


Resting Time


Total time




  • 80 g unsalted butter

  • 300 ml milk

  • 1 cup plan all-purpose flour (sifted)

  • 1 tbsp active dry yeast (7g)

  • 1 tsp cinnamon powder

  • ½ cup caster sugar

  • 1 egg

  • ½ tsp salt

  • 500 g (2 punnets) fresh strawberries, rinsed and sliced

  • 2 tbsp honey

  • 1 tbsp water

  • 2 punnets sliced strawberries

  • 2 tbsp honey

  • 1 cup cream cheese

  • 4 tbsp homemade strawberry jam

  • 3 tbsp homemade strawberry jam

  • 125 ml cream


  • Melt the butter in a saucepan, pour in the milk and bring to a boil on medium to low heat.  Remove from the heat and allow to cool down slightly to room temperature. (This process helps to create a fluffy texture when baked)
  • Using a stand-mixer with a dough-hook, place all dry ingredients into the bowl. Add the milk and butter mixture. Knead the dough on low speed until combined to form a ball.
  • Add the egg and knead further. Turn up the speed until the dough comes together into a ball and until a silky-smooth texture. (The kneading can also be done by hand if you don’t have a stand mixer)
  • Cover with a Tea Towel for 30 minutes. Knead again for 3 minutes and repeat a second time.
  • After the second time place in the fridge for 3 hours.
  • Place 500g strawberries in a saucepan with 1 tablespoon water and honey.
  • Let it simmer for 20 min or until it has a thick consistency. 
  • Remove from the heat and let it cool.
  • Clean and slice another 500g strawberry and heat up with the honey for 10 min on low heat. The strawberries must still keep their shape. Set aside and let it cool.
  • Mix the cream cheese and strawberry jam together and set aside.
  • Line a round baking tray with grease-proof paper.
  • Remove the rested dough from the fridge. Slice in half and roll it out using a lightly floured rolling pin into a rectangle shape.
  • Spoon the strawberry jam along one long edge (leave 2-3 tablespoons for brushing over once cooked and some for the rest of the dough) Add a few spoonfuls of the cooked fresh strawberry mixture and gently roll up the pasty to resemble a long log shape. starting with the Jam edge. (Don’t worry if it’s a bit lumpy and uneven that adds to the rustic charm)
  • Gently slice the log up into 3cm wide cross-sections so you can see the spiral formation.
  • Pack the slices into the baking tray so they are touching each other. Push the remaining strawberry slices on the top.
  • Repeat the process for the other half of the dough. Until round baking tray is filled.
  • Place a tea towel over the top and allow to rest for 1 hour or until the buns have risen.
  • Preheat the oven to 180°C / 356°F.
  • Bake the buns for 18-20 minutes or until they are lightly golden brown and have risen further.
  • Add the cream and homemade jam to a small saucepan on medium heat. Allow to heat up until its a runny consistency. 
  • While the buns are still warm drizzle over the top. 


  • Serve while it’s warm

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