Strawberry Swirl Bread
Strawberry Swirl Bread is a twist on classic sweet rolls. Sweet strawberry preserves and chunks of fresh strawberries are twisted inside of soft yeast bread, then baked until golden. Top it with a creamy icing and this easy sweet bread is perfect for breakfast or dessert.
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
This strawberry swirl bread is basically the same as sweet rolls, but cut and shaped a little differently.
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The loaf is baked in a cast iron skillet and it’s sliced up and served like a piece of pie or cake. It’s a fruity, sweet treat that works for breakfast or dessert.
Just a heads up this recipe is simple, but messy. So be prepared. It’s worth the gooey mess though, I promise.
The best part about this recipe is that the bread is soft and fluffy like homemade, but it’s totally store-bought. (I told you it was simple.)
I use Rhodes frozen dough to make most of my yeast bread creations. You just can’t beat having half of the work done for you.
For this strawberry swirl bread, I used a loaf of Rhodes White Bread, but you can use 12 Rhodes White Dinner Rolls as well.
Then all you need is some natural strawberry preserves, and fresh, chopped strawberries.
How to Make Strawberry Swirl Bread
I’ve created a step-by-step tutorial on how to make this strawberry swirl bread. The numbered instructions correlate with the numbered photos.
- Thaw one loaf of Rhodes dough. Roll the dough into a large rectangle about 16×20-inches. Spread with strawberry preserves, leaving a 1⁄2 inch border. Then sprinkle with chopped strawberries.
- Starting at one long side, roll up dough a little over halfway.
- Pick up the other long side and lift it up and over the rolled section, keeping the fruit tucked inside. Pinch the seams together.
- Place seam side down, and cut in half lengthwise, leaving 2 to 3-inches intact on one end.
- Carefully twist the two dough pieces around each other, with the cut side up. (This part is messy, just do your best.)
- Bring ends together forming a circle, and place in a 10-inch cast iron skillet that’s been greased with cooking spray. Pinch ends together. Replace any strawberries that have fallen out during the shaping process, by scooping them up and adding them to the pan.
Cover the strawberry swirl bread with sprayed plastic wrap and let rise until double in size, about 1 hour. Then bake at 350 degrees Fahrenheit for 35-45 minutes.
Cover loosely with foil around the 25-30 minute mark so the top doesn’t brown too quickly. The top will brown before baked fully in the center.
Bake until a toothpick inserted in the center comes out clean, and the dough springs back when touched.
Cool for 10-15 minutes. Whisk together powdered sugar and heavy cream for a glaze. Drizzle or squeeze the icing over the top. Then slice and serve.
Our family ate this whole loaf in one sitting and wished there was more. I hope you love it too!
If you like this sweet bread recipe, you may also want to try these:
- Lemon Strawberry Sweet Rolls
- Vanilla Strawberry Monkey Bread
- Raspberry Breakfast Braid
- Raspberry Lemon Rolls
- Valentine’s Day Raspberry Rolls
Strawberry Swirl Bread
Ingredients
Bread:
- 1 loaf Rhodes White Bread, thawed*
- ¾ cup (228 g) natural strawberry preserves
- 1 ½ cups (261 g) fresh strawberries, chopped
Icing:
- 1 cup (120 g) powdered sugar
- 3 Tbsp heavy cream
Instructions
- *Place frozen dough on a greased baking sheet. Cover with sprayed plastic wrap. THAW and rise about 4-5 hours or overnight in the refrigerator.
- Spray a 10-inch cast iron pan with cooking spray.
- Roll the thawed dough into a large rectangle about 16×20-inches. Spread with strawberry preserves, leaving a 1⁄2 inch border. Then sprinkle with chopped strawberries.
- Starting at one long side, roll up dough a little over halfway. Pick up the other long side and lift it up and over the rolled section, keeping the fruit tucked inside. Pinch the seams together. Place seam side down, and cut in half lengthwise, leaving 2 to 3-inches intact on one end.
- Carefully twist the two dough pieces around each other, with the cut side up. (This part is messy, just do your best.) Bring ends together forming a circle, and place in the prepared cast iron pan. Pinch ends together. Replace any strawberries that have fallen out during the shaping process, by scooping them up and adding them to the pan.
- Cover dough with sprayed plastic wrap and let rise until double in size, about 1 hour.
- Preheat oven to 350 degrees Fahrenheit. Remove plastic wrap and bake for 35-45 minutes. *Cover loosely with foil around the 25-30 minute mark so the top doesn’t brown too quickly. The top will brown before baked fully in the center. Bake until a toothpick inserted in the center comes out clean, and the dough springs back when touched.
- Cool for 10-15 minutes. Whisk together the powdered sugar and heavy cream. Drizzle or squeeze the icing over the top. Then slice and serve.
Notes
Nutrition
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