Description
Delight in these soft and sweet Strawberry Rolls topped with a luscious cream cheese icing. Perfect for breakfast or a special snack, these homemade rolls combine fluffy dough swirled with strawberry jam and fresh strawberries, finished with a smooth, creamy icing for an irresistible treat.
Ingredients
Scale
Dough
- ½ cup milk
- 1 teaspoon active dry yeast
- 2 cups all-purpose flour
- ¼ cup sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter or margarine, softened to room temperature
- 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 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
Instructions
- Activate Yeast: Warm the milk in the microwave for 30 seconds; it should be lukewarm to activate the yeast effectively. Stir in the active dry yeast and let it sit undisturbed for 5 minutes until dissolved and foamy.
- Mix Dough: In the bowl of a stand mixer, combine the all-purpose flour, sugar, and salt. Add the softened butter, egg, and the activated yeast mixture. Using the dough hook attachment, knead the dough for 3-5 minutes until it becomes elastic and soft.
- First Rise: Lightly oil a bowl, place the dough inside, and cover with plastic wrap. Let it rise in a warm spot until it doubles in size. To speed up the proofing, you can use a warm oven by heating it to 350°F for 1 minute, then turning it off and placing the dough inside.
- Prepare Baking Dish: Generously butter a 9-inch pie plate or a cast-iron skillet to prevent sticking and enhance browning.
- Roll and Fill: Turn the dough onto a floured surface and roll it out to an 18×12 inch rectangle. Spread the strawberry jam evenly over the dough, then sprinkle the chopped fresh strawberries across the surface.
- Shape Rolls: Starting from the far longer edge, roll the dough tightly towards you. Pinch the seam to seal and cut the roll into 8 equal pieces using a sharp knife or dental floss for clean edges.
- Second Rise: Arrange the rolls evenly in the prepared baking dish. Cover with plastic wrap and let them rise again until doubled in size, approximately 30-45 minutes. Use the warm oven method if preferred to speed up rising.
- Prepare Icing: In a mixing bowl, beat the cream cheese, softened butter, vanilla extract, and powdered sugar until smooth and creamy. Adjust the icing consistency with a little milk or more powdered sugar if needed to achieve a drizzle-able texture.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the risen rolls for about 30 minutes or until golden brown on top and cooked through. You can test doneness by inserting a toothpick in the center; it should come out clean.
- Ice and Serve: Allow the rolls to cool for 10 minutes after baking. Drizzle the cream cheese icing generously over the warm rolls before serving. Enjoy immediately for the best flavor and texture.
Notes
- Ensure the milk is warm but not hot when activating yeast to avoid killing the yeast.
- If you prefer a stronger strawberry flavor, increase the jam quantity slightly.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- The overnight rise can be done in the refrigerator for a slower fermentation and added flavor.
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
