Strawberry Rolls
These strawberry rolls are incredibly soft and gooey, with a delightful taste of strawberry and cream. They’re filled with a sweet strawberry sugar filling and fresh strawberry preserves, then topped off with a luscious cream cheese glaze.
PREP TIME: 1hour
COOK TIME: 25minutes
RESTING TIME: 1 hour 35minutes
TOTAL TIME: 3hours
SERVINGS: 12 rolls
INGREDIENTS
Dough
- 1 cup Milk warmed to 110F
- 2 Packets of dry active yeast equal to 14g
- 2 Large eggs room temperature slightly beaten
- 4 ½ cups All-purpose flour
- 1 tsp Salt
- ¼ cup White granulated sugar
- 10 tbsp Unsalted butter at room temperature and cubed
Strawberry Filling
- ½ cup Unsalted butter at room temperature
- ½ cup White granulated sugar
- ¼ cup Brown sugar packed light brown sugar
- 2 tbsp Grounded Freeze dried strawberries Ground the strawberries then measure
Strawberry Preserves
- 2 cups Diced strawberries washed and diced into tiny pieces.
- ⅓ cup White granulated sugar
- 1 ½ tbsp Cornstarch
- 3 tbsp Water
- 1 tbsp Lemon juice
Cream Cheese Glaze
- 4 oz Cream cheese at room temperature
- 4 tbsp Unsalted butter at room temperature
- 2 tsp Pure vanilla extract
- 1 ½ cups Powdered sugar sifted
- 3 tbsp Milk or Heavy cream
INSTRUCTIONS
Dough
- Warm the milk in the microwave for 1 minute until it’s around 110°F. Add both yeast packets to the milk and let it sit for about 10 minutes until it foams and activates.
- These instructions are for a stand mixer with a dough hook. If you’re making it by hand, check the recipe notes. In a big mixing bowl, sift the flour and add salt and sugar.
- Put all the cubed butter into the dry ingredients. Use a pastry cutter or fork to make the butter pieces pea-sized.
- Pour the milk/yeast and beaten eggs onto the dry ingredients. Use the dough hook on low speed until a dough forms. Switch to medium speed and knead for around 5 minutes. The dough should be a bit sticky.
- Preheat the oven to 200°F. Spray a large mixing bowl with nonstick cooking spray. Put the dough in the bowl, cover with a towel, and place it in the oven. Turn off the oven and crack the door open. Let it sit for about 1 hour until it doubles in size.
Strawberry Preserves
- Make this quickly so it can cool before using. In a medium saucepan, combine diced strawberries, sugar, cornstarch, water, and lemon juice. Heat it until the strawberries release their juice, but avoid mashing them. Keep heating until it bubbles and thickens.
- Pour the preserves into a bowl and refrigerate while the dough rises.
Strawberry Filling
- With a hand mixer in a small bowl, beat together the butter, sugar, brown sugar, and ground freeze-dried strawberries. Mix until it becomes soft and has a “paste-like” consistency.
Cream Cheese Glaze
- Using a hand mixer and a small bowl, beat the cream cheese and butter on high speed for about 1 minute. Then, add in sifted powdered sugar and mix until it becomes smooth. Include vanilla and milk, and continue mixing until it reaches a creamy consistency that can be easily spread on top of the rolls.
Assembly
- Roll out the dough on a lightly floured surface until it’s ¼ inch thick and forms a large rectangle.
- Spread the strawberry filling evenly over the dough, ensuring it reaches the edges, using an offset spatula.
- Pour the cooled strawberry preserves on top of the filling, spreading it evenly with a spoon.
- Roll the dough tightly starting from the short side to create as many swirls as possible, even though it might get messy!
- Trim off the uneven ends with a serrated knife and cut the log into 12 even rolls. You can measure them using a tape measure and cut with a gentle sawing motion.
- Spray a 9×13-inch pan with baking spray and place the rolls evenly into the pan. Cover with a towel and let them rise for about 35 minutes.
- Preheat the oven to 350°F and bake the rolls for 25 minutes or until the tops are lightly golden brown.
- Spread the cream cheese glaze on top of the hot rolls; the glaze will melt into the cracks. Serve these rolls warm.
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