Strawberry Rolls
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4.6
240 reviews
Excellent
Strawberry Rolls
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Strawberry Rolls are sweet yeast rolls filled with a strawberry cream cheese mixture and fresh diced strawberries, topped with a cream bath before baking and finished with a strawberry-infused cream cheese frosting. The soft, slightly tacky dough rises twice for a tender crumb, while the combination of strawberry jam, fresh berries, and cream cheese adds sweet and tangy fruit flavor. This dessert is ideal for breakfast or a special treat.
Description
The dough is prepared by activating yeast in warm milk, then combined with eggs, butter, salt, sugar, and flour in stages. After initial mixing and a brief rest, the dough is kneaded until smooth and elastic despite a slightly tacky feel. It’s rolled out, filled with a blend of cream cheese, strawberry jam, and fresh diced strawberries, then rolled, cut, and arranged in a pan. A cream bath of heavy cream is poured over the risen rolls before baking to enhance moisture and crust color.
After baking and cooling, the rolls are topped with a frosting made from powdered sugar, salt, vanilla, softened cream cheese, and diced strawberries, creating a rich, fruity finish. The rolls can be made ahead and refrigerated after shaping for convenience.
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Ingredients
For the dough:
- 1 cup milk about 115 degrees F, 2%, warm
- 2 1/4 teaspoons instant dry yeast I like Red Star Platinum Baking Yeast
- 2 large egg at room temperature
- 1/2 cup butter Melted, but make sure it isn't super hot. Just barely melted, or even softened, is fine, salted
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 4 1/2 cups all-purpose flour divided
For the filling:
- 6 ounces cream cheese room temperature
- 1/3 cup strawberry jam
- 2 cups strawberry diced
For the cream bath:
- 1/2 cup heavy cream for pouring over the risen rolls
For the frosting:
- 2 cups powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract or almond extract
- 2 ounces cream cheese softened
- 1/2 cup strawberry diced
Instructions
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. Let it sit for 2-3 minutes. 1 cup warm 2% milk, 2 1/4 teaspoons instant dry yeast*
- Add the eggs, butter, salt and sugar. 2 large eggs, 1/2 cup salted butter, 1 teaspoon salt, 1/2 cup granulated sugar
- Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 4 1/2 cups all-purpose flour**
- Scrape the dough off the beater blade and remove it. Attach the dough hook attachment. Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
- Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or plastic wrap.
- Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
- While the dough is rising, prepare the filling. In a medium bowl, use a hand mixer to beat the cream cheese and strawberry jam until smooth and creamy. Set aside. 6 ounces cream cheese, 1/3 cup strawberry jam
- Sprinkle a pastry mat with flour. Turn out the dough onto the lightly floured surface and sprinkle the top of the dough with additional flour. Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
- Use a rubber spatula to smooth the cream cheese filling over the whole dough rectangle. Then sprinkle the diced strawberries evenly over the filling. 2 cups diced strawberries
- Starting on the long end, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 10x15" baking pan.****
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double. Preheat the oven to 350ºF.
- Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. 1/2 cup heavy cream**
- Bake for 25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 30 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- While the rolls are cooling, prepare the cream cheese frosting.
- In a large bowl, combine the powdered sugar, salt, vanilla extract, softened cream cheese and diced strawberries using a hand mixer. At first it won't seem like the glaze is coming together, but don't be tempted to add any liquid. Allow the mix to sit for a minute or just keep mixing on low speed. The strawberries will release juices and the frosting will eventually become spreadable. If for some reason yours is not after you've given it several minutes, add a tablespoon of heavy cream. 2 cups powdered sugar, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, 2 ounces cream cheese, 1/2 cup diced strawberries
- Spread the frosting over the cooled rolls.
Notes
- Adjust milk temperature to your yeast packet’s guidelines for proper activation.
- You may substitute bread flour for a slightly sturdier roll texture but adjust flour amount accordingly.
- If heavy cream is unavailable, alternatives like half and half or coconut cream may be used, though results may vary.
- Use a 9x13 pan if a 10x15 is unavailable; baking time may increase due to tighter rise.
- For make-ahead convenience, shape and refrigerate the rolls overnight before baking.
- Fresh berries such as blueberries, blackberries, or raspberries can replace or supplement the strawberries for variation.
- Adding lemon zest and juice to the frosting creates a strawberry lemonade flavor.
Nutrition Information
Show Details
Calories
506kcal
(25%)
Carbohydrates
75g
(25%)
Protein
8g
(16%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.3g
(15%)
Cholesterol
83mg
(28%)
Sodium
391mg
(16%)
Potassium
180mg
(4%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
705IU
(14%)
Vitamin C
19mg
(21%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 75g | 25% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 391mg | 16% |
| Potassium | 180mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 19mg | 21% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
240 reviews
Excellent
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