Strawberry Swirl Bread


This gorgeous spin on classic sweet rolls is showstopping for brunch or dessert. 

Strawberry Swirl Bread
Serves: Makes 8 to 10 servings
  • 2⁄3 cup warm whole milk (105° to 110°)
  • 1 tablespoon granulated sugar
  • 1 (0.25-ounce) package active dry yeast
  • 3 cups all-purpose flour, divided
  • 1⁄4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 1 (13-ounce) jar strawberry preserves
  • 11⁄2 cups fresh strawberries, chopped
  • 1 cup confectioners’ sugar
  • 1 tablespoon heavy whipping cream
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, granulated sugar, and yeast. Let stand until foamy, about 10 minutes. Add 1 cup flour, beating at low speed to combine. Add melted butter and 1⁄2 cup flour, beating until combined. Add eggs, beating to combine. Gradually add salt and remaining 11⁄2 cups flour, beating until a soft dough forms.
  2. Spray a large bowl with cooking spray. Place dough in bowl, turning to coat top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  3. Spray a 10-inch cast-iron skillet with cooking spray. On a lightly floured surface, roll dough into an 18x16-inch rectangle. Spread with preserves, leaving a 1⁄2 inch border. Sprinkle generously with strawberries. Starting at one long side, roll up dough, jelly roll style, pressing seam to seal. Place seam side down on a cutting board, and cut in half lengthwise, pinching top to seal. Carefully twist dough pieces around each other, and place in prepared pan, cut side up, tucking end underneath. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
  4. Preheat oven to 350°. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes (loosely cover with foil to prevent excess browning, if necessary). Let cool completely.
  5. In a small bowl, whisk together confectioners’ sugar and cream until smooth. Drizzle over cooled bread.




  1. I bought the magazine but I’m not sure I understand the step where you “cut the roll lengthwise” and pinch the top. What is considered the top? The ends? Or along the cut? (which doesn’t seem right or else there are no slits. On the other hand how would you twist the pieces around themselves if you have that cut exposed?

  2. This recipe looks great, but is infuriating reading through the cut and twist process… First the instructions say to pinch the cut to seal it, then to twist pieces, then place them -cut side up- in the pan.
    What _top_ is pinched to seal it?
    What kind of _twisting_ should happen here?
    One half over the other half, in a 2 piece braid?
    If the top is supposed to be pinched to seal it, how is there a cut side up?
    …if it was supposed to be sealed, it would not have an open cut.
    The circular placement around the pan I can understand… but the cutting and braiding part needs better explanation and photos of the process.

    Do you expect somebody to just ganache a Yule Log?

    Post updated recipe with photos of the jelly log steps forward, please.

    • Hi Tim! We’re so sorry about that! We found a great tutorial for braided bread here:
      One side (either the top or bottom-it doesn’t matter) is pinched to seal. Rotate each cut half to face up (cut side up) and twist around itself keeping the braid cut side up (The blog link above has a great visual for this). When you’re done twisting, pinch the end pieces together and twist the braid around itself before placing in your skillet.
      Also, we’ll have a how-to for a Pumpkin Twist Bread very similar to this one in our newest Fall Southern Cast Iron! We hope this helps!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.