These strawberry rolls are super soft and gooey rolls that taste like strawberry and cream. It is filled with a strawberry sugar filling and fresh strawberry preserves. It is topped with cream cheese glaze.
PREP TIME
1hour hr
COOK TIME
25minutes mins
RESTING TIME
1hour hr 35minutes mins
TOTAL TIME
3hours hrs
SERVINGS
12 rolls
CALORIES
460 kcal
NGREDIENTS
Dough
1 cup Milk warmed to 110F
2 Packets of dry active yeast equal to 14 grams
2 Large eggs room temperature slightly beaten
4 ½ cups All-purpose flour
1 teaspoon Salt
¼ cup White granulated sugar
10 tablespoon Unsalted butter room temperature and cubed
Strawberry Filling
½ cup Unsalted butter room temperature
½ cup White granulated sugar
¼ cup Brown sugar packed light brown sugar
2 tablespoon Grounded Freeze dried strawberries Ground the strawberries then measure
Strawberry Preserves
2 cups Diced strawberries washed and diced into small pieces.
⅓ cup White granulated sugar
1 ½ tablespoon Cornstarch
3 tablespoon Water
1 tablespoon Lemon juice
Cream Cheese Glaze
4 oz Cream cheese room temperature
4 tablespoon Unsalted butter room temperarature
2 teaspoon Pure vanilla extract
1 ½ cups Powdered sugar sifted
3 tablespoon Milk or Heavy cream
INSTRUCTIONS
Dough
Heat the milk in the microwave for 1 minute. Make sure it is around 110°F. Pour both packets of yeast into the milk. Let it sit for 10 minute for it foam and activate.
1 cup Milk,2 Packets of dry active yeast
These instructions are for a stand mixer with a dough hook. For making this by hand, see the recipe notes. In a large mixing bowl, sift the flour. Add in salt and sugar.
4 ½ cups All-purpose flour,1 teaspoon Salt,¼ cup White granulated sugar
Pour all the cubed butter into the dry ingredients. Use a pastry cutter or a fork to cut the butter into the dry ingredients. The butter needs to be the size of a pea.
10 tablespoon Unsalted butter
Pour milk/yeast and beat eggs on top of dry ingredients. Use the dough hook and low speed and mix until a dough starts to form. Switch to medium speed and knead for 5 minutes. The dough should be tacky.
2 Large eggs
Preheat the oven to 200°F. Spray a large mixing bowl with nonstick cooking spray. Place the dough in the bowl and cover with a towel. Place in the oven and turn off the oven and crack open the door. Let it sit for 1 hour. Let it double in size.
Strawberry Preserves
Make this asap, so it can cool before using.
Using a medium saucepan, add diced strawberries, sugar, cornstarch, water, and lemon juice. Heat until the strawberries start to release their juice, don’t mash the berries. Heat until it is bubbling and thickens.
2 cups Diced strawberries,⅓ cup White granulated sugar,1 ½ tablespoon Cornstarch,3 tablespoon Water,1 tablespoon Lemon juice
Pour the preserves into a bowl and place in the fridge to chill while the dough rises.
Strawberry Filling
Using a hand mixer and a small bowl. Beat the butter, sugar, brown sugar, and grounded freeze dried strawberries. Mix until soft and “paste like” consistency.
½ cup Unsalted butter,½ cup White granulated sugar,¼ cup Brown sugar,2 tablespoon Grounded Freeze dried strawberries
Cream Cheese Glaze
Using a hand mixer and a small bowl. Beat the cream cheese and butter on high speed for 1 minute. Add in sifted powdered sugar. Mix until smooth.
4 oz Cream cheese,4 tablespoon Unsalted butter,1 ½ cups Powdered sugar
Add in vanilla and milk. Mix until creamy, and has the consistency that you can spread on top of the rolls.
2 teaspoon Pure vanilla extract,3 tablespoon Milk or Heavy cream
Assembly
Roll the dough out on a lightly floured surface. Roll until ¼ inch thick and it is a large rectangle.
Spread the strawberry filling over the cake. Use a offset spatula to spread it evenly. Make sure to spread to the edges.
Pour the cooled strawberry preserves on top of the filling. Use a spoon to spread it over evenly.
Roll the dough starting on the short side (getting as many swirls into the rolls as we can). Roll the dough tightly. This will be very messy!
Cut the uneven ends off using a serrated knife. Cut the log into 12 even rolls. I measured mine using a measuring tape. Cut them using light sawing motions using a serrated knife.
Spray a 9X13 inch pan with baking spray. Place the rolls evenly into the pan. Cover with a towel and let rise for 35 minutes.
Preheat the oven to 350°F. Bake the rolls for 22-27 minutes. Bake until the tops are lightly golden brown.
Spread the cream cheese glaze on top of the hot rolls. The glaze will melt into the cracks. Serve these rolls warm.
NOTES
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls
High altitude baking- Add an extra 4 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
NUTRITION
Calories: 460kcal
Carbohydrates: 76g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 1g
Cholesterol: 57mg
Sodium: 236mg
Potassium: 107mg
Fiber: 1g
Sugar: 24g
Vitamin A: 686IU
Vitamin C: 1mg
Calcium: 51mg
Iron: 2mg
