Description
Delicious homemade strawberry rolls with a soft, buttery dough filled with a fresh strawberry jam and topped with a tangy lemon cream cheese icing.
Ingredients
Scale
- 1 cup Whole milk (warmed, 105°-110°)
- 2 1/4 tsp Active dry yeast
- 1/4 tsp Sugar (to activate the yeast)
- 6 tbsp Unsalted butter (melted)
- 2 large Eggs (room temperature)
- 1/2 cup White granulated sugar
- 4 cups All purpose flour (spooned and leveled; add extra tablespoons if dough is too sticky)
- 1 tsp Salt
- 2 cups Fresh strawberries (washed, hulled and sliced)
- 1 tsp Fresh lemon juice
- 1/3 cup White granulated sugar
- 1 tbsp Water
- 2 tbsp Cornstarch
- 4 oz Cream cheese (softened)
- 2 tbsp Butter (softened)
- 1 cup Powdered sugar
- 1 Zest of lemon
- 2 tbsp Whole milk
Instructions
- In a bowl, stir together the warm milk, active dry yeast, and 1/4 teaspoon sugar. Let it stand until bubbly and foamy, about 10 minutes, indicating the yeast is active.
- In the bowl of a stand mixer, combine the eggs, melted butter, and the yeast mixture prepared above.
- Add the flour, white granulated sugar, and salt to the wet ingredients. Using a dough hook attachment, mix on low speed until a dough begins to form. Increase speed to medium and knead for 5 minutes until smooth and elastic.
- Spray a large bowl with nonstick spray. Place the dough in the bowl, cover it loosely, and let it rise in a warm place until it doubles in size, approximately 1 hour.
- In a saucepan, combine sliced strawberries, 1/3 cup sugar, and lemon juice. Cook over medium heat until the mixture begins to simmer. Use a potato masher to crush the berries during cooking.
- Mix water and cornstarch to make a slurry, then pour it into the strawberry mixture. Stir and cook for 2–3 minutes until the mixture thickens significantly. Remove from heat and refrigerate until completely cooled.
- Turn the risen dough onto a lightly floured surface and roll it into a 14×18 inch rectangle about 1/4 inch thick, with the longer side closest to you.
- Using an offset spatula, evenly spread the cooled strawberry jam all the way to the edges of the dough.
- Using a pizza cutter, slice the dough into 12 strips, each approximately 1 1/2 inches wide. Roll each strip away from you into tight spirals.
- Place the rolls carefully into a lightly greased 9×13 inch baking pan. Loosely cover and allow them to rise again in a warm spot until doubled in size.
- Preheat the oven to 350°F (177°C). Bake the rolls for 25–30 minutes or until they turn golden brown on top.
- In a bowl, beat together softened cream cheese, softened butter, powdered sugar, and lemon zest using a handheld mixer until smooth. Stir in whole milk until fully combined.
- Spoon the lemon cream cheese icing onto the warm rolls and spread it evenly using an offset spatula. Serve warm.
Notes
- These rolls are great for breakfast or as a sweet snack.
- Store leftover rolls in an airtight container.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg