Overnight Strawberry Cream Cheese Sweet Rolls
User Reviews
4.6
Overnight Strawberry Cream Cheese Sweet Rolls
Description
Overnight Strawberry Cream Cheese Sweet Rolls start with a dough made from all-purpose flour, instant yeast, sugar, salt, eggs, hot water, and melted salted butter. The dough is intentionally soft and somewhat wet, allowing it to develop slowly in the refrigerator over 8 to 10 hours. This slow rise builds flavor and improves dough texture. When ready to bake, the dough is rolled out and spread with a creamy filling made by whipping softened cream cheese with powdered sugar and lemon zest. Strawberry jam, preferably with real fruit as its first ingredient, is added for sweetness and fruitiness. After shaping and proofing, the rolls bake to tender, slightly sweet buns with a creamy fruit filling. A simple glaze made of powdered sugar, melted butter, milk, and vanilla adds a finishing touch.
The flavors balance creamy tang from the cheese with bright strawberry notes and a softly enriched dough. This recipe suits a leisurely brunch or a weekend breakfast, and the dough handling makes it possible to prepare the base the night before, saving time in the morning.
For best results, use strawberry jam that emphasizes fruit over sugar for authentic flavor. The dough can also be prepared one day ahead and refrigerated after shaping, allowing for flexible timing. Step-by-step photos and videos help with shaping and twisting the rolls for those unfamiliar with the process.
Ingredients
Dough:
- 4 ½ cups all-purpose flour
- 2 tablespoons instant yeast
- ⅓ cup granulated sugar
- 1 ½ teaspoons salt
- 4 large egg
- 1 ¼ cup water hot
- 8 tablespoons butter melted, salted
Filling:
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- lemon zest about a teaspoon
- 1 to 2 to 2 cups strawberry jam depending on how jammy you want them
Glaze:
- 1 cup powdered sugar
- 1 tablespoon butter melted
- 2 tablespoons milk plus more if needed
- vanilla extract splash
Instructions
- In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients.
- In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed. It won't look like traditional cinnamon roll dough; it will be much softer and it's ok if it looks a bit lumpy. Magic happens overnight, I promise.
- Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours.
- When ready to roll out the rolls, prepare the filling: in a blender or with an electric mixer, whip the cream cheese, powdered sugar and lemon zest together until smooth and creamy.
- Using about 1/4 - 1/3 cup flour (more or less), dust a clean countertop. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide).
- Spread the cream cheese mixture on the rectangle, spreading evenly with an offset spatula or knife. Dollop spoonfuls of jam across the top and spread into a somewhat even layer - the exact amount of jam you use will depend on how luscious and jammy you want the filling. The more jam you use, the messier the rolls will be to twist but it can be done.
- Fold one long edge of the rectangle up to meet the other long edge so the dough is folded in half - it may want to slip and slide around because of the jam, just do your best. Use a pizza cutter or knife and cut the dough into 1-inch strips. With each strip, hold an end in each hand and twist it up several times and roll it around the center into a circle (see pictures and video in this post for a visual). Place the rolls on a large, rimmed baking sheet (11X17-inch) lined with parchment paper (about 12 per tray). The filling might be a little messy and want to squeeze out as you twist - don't stress about it; if it oozes out, just pat it back in or on top of the rolls after they are shaped.
- Cover the trays with greased, plastic wrap and let the rolls rise until puffy and doubled, an hour or so.
- Bake at 375 degrees F for 12-14 minutes until just barely golden on top (don't overbake or they'll be dry).
- For the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Add more milk as needed until the glaze is thick but pourable. Let the rolls cool for 5 or so minutes before drizzling with glaze.
Notes
- Prepare the dough overnight or for 8-10 hours in the fridge to develop flavor and texture.
- Use strawberry jam with real strawberries as the first ingredient for best taste.
- You can shape the rolls the day before and refrigerate them overnight to speed up baking time.
- Refer to step-by-step pictures or videos if unfamiliar with the shaping method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24sweet rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Roll | |
| Calories | 273kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 234mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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