Strawberry Rolls with Cream Cheese Icing
User Reviews
4.6
156 reviews
Excellent
Strawberry Rolls with Cream Cheese Icing
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Strawberry Rolls with Cream Cheese Icing feature a soft yeast dough rolled with fresh chopped strawberries and strawberry jam, then topped with a smooth cream cheese icing. The combination offers a tender, slightly sweet bread with fruity filling and a creamy finish. These rolls make a flavorful breakfast pastry or dessert treat.
Description
The dough for Strawberry Rolls with Cream Cheese Icing is made from milk, yeast, flour, sugar, salt, butter, and egg, kneaded until elastic and allowed to rise until doubled in size. This creates a soft and slightly sweet bread base. The filling blends fresh diced strawberries with strawberry jam, adding both texture and concentrated fruit sweetness when rolled inside the dough.
After the second rise, the rolls are baked until golden and tender. The cream cheese icing is made by mixing room temperature cream cheese, butter, vanilla extract, and powdered sugar to create a smooth, tangy-sweet topping that contrasts the fruity rolls. These strawberry rolls serve well warm or cooled and can be enjoyed for breakfast, brunch, or as a snack.
Yeast proofing temperature is important; milk should be warm but not hot (around 105–110°F). The dough can be prepared ahead, refrigerated after shaping for slower rise, or frozen unbaked to bake fresh later.
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Ingredients
Dough
- ½ cup milk
- 1 teaspoon active dry yeast
- 2 cups all-purpose flour
- ¼ cup sugar
- ¼ teaspoon salt
- ¼ cup butter or margarine, softened to room temperature, unsalted
- 1 egg
Filling
- ¾ cup strawberry jam
- 1 cup strawberries fresh and chopped into small pieces
Cream Cheese Icing
- ½ cup cream cheese at room temperature
- 3 tablespoon butter unsalted, softened
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
Instructions
- Warm up the milk in the microwave for 30 seconds. Add the yeast to it, stir and let sit for 5 minutes until yeast dissolves. You can also add about a teaspoon of sugar to it to help the yeast along.
- In the bowl of your stand mixer, combine the flour, sugar and salt together. To it, add the butter, egg and the yeast mixture. Using the dough hook attachment, knead the mixture for about 3 to 5 minutes. You're looking for the dough to become elastic and soft.
- Place the dough in a slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. If your oven has the proof function use that and keep the dough inside the oven, otherwise turn the oven on to 350℉ for about 1 minute until it's warm inside, turn off the oven and place the bowl with the dough in the oven and close the door. This speeds up the process and in about 45 min your dough should have doubled in size.
- Butter a 9-inch pie plate or a cast iron skillet and set aside.
- Roll the dough into a rectangle that's about 18 inches x 12 inches. Spread the strawberry jam over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the jelly.
- Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.
- Gently cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. I found it easier to cut the rolls using a sharp, serrated knife.
- Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process. Just make sure to turn off the oven, you only want it to warm for about a minute so that the rolls stay in a warm environment.
- In the meantime you can prepare the cream cheese icing. Place all the ingredients in the bowl of your mixer and mix until smooth. If you find the icing is too thick add 1 tablespoon of milk, keep adding milk until the desired consistency, but only add 1 tablespoon at a time because it thins out quickly. You shouldn't need more than 1 or 2 tablespoon of milk, I didn't use any at all. If the icing is too thin, add more powdered sugar and mix. Play with the ingredients, until you get your desired consistency. I like mine a bit thicker, but not too thick so that you can still drizzle over the rolls.
- Once the rolls have doubled in size, bake at 350℉ for about 30 minutes or until nice and golden. Let the rolls cool a bit, for about 10 minutes then drizzle with the cream cheese icing and serve.
Equipments used:
Notes
- Use milk warmed to 105–110°F to proof yeast; hotter milk can kill the yeast and prevent rising.
- You can use instant yeast directly in the dough without proofing if desired.
- Dough can be refrigerated overnight after shaping, then allowed to rise fully before baking.
- Unbaked rolls can be frozen for up to 6 weeks; thaw overnight in the refrigerator before baking.
Nutrition Information
Show Details
Serving
1roll
Calories
476kcal
(24%)
Carbohydrates
78g
(26%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.4g
(20%)
Cholesterol
63mg
(21%)
Sodium
145mg
(6%)
Potassium
140mg
(3%)
Fiber
2g
(8%)
Sugar
46g
(92%)
Vitamin A
546IU
(11%)
Vitamin C
13mg
(14%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 476kcal | 24% |
| Carbohydrates | 78g | 26% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 145mg | 6% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
156 reviews
Excellent
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