Strawberry Rolls with Cream Cheese Icing

Ingredients

• 1/2 cup whole milk, warmed to 105–110°F (120 ml)
• 1/3 cup plus 1 teaspoon granulated sugar, divided
• 1 teaspoon active dry yeast
• 2 cups all-purpose flour (240 g), plus more if necessary
• 1/4 cup unsalted butter (57 g), softened
• 1/4 teaspoon fine salt
• 1 large egg
• Neutral oil, for greasing the bowl
• 3/4 cup chopped fresh strawberries (106 g)
• 1/2 cup strawberry jam (160 g)
• 2 ounces full-fat cream cheese (57 g), at room temperature
• 1 tablespoon unsalted butter, at room temperature
• 1/2 cup powdered sugar (60 g)
• 3 tablespoons whole milk
• 1/4 teaspoon vanilla extract

Method

1. Stir the warm milk, 1 teaspoon of the granulated sugar and the yeast together in a small bowl. Leave for 5 to 10 minutes, until bubbly.
2. Place the remaining granulated sugar, flour, 57 g softened butter, salt and egg in the bowl of a stand mixer.
3. Using the paddle attachment, mix on medium-low speed until the mixture resembles coarse crumbs.
4. Switch to the dough hook, add the activated milk and yeast mixture, and knead on medium-low speed for approximately 8 minutes. The dough should be smooth and tacky but should not cling heavily to a clean finger.
5. If the dough remains excessively sticky, mix in additional flour 1 tablespoon at a time.
6. Lightly oil a large bowl. Place the dough inside, turn it to coat, cover and leave in a warm place for approximately 1 hour, or until doubled in size.
7. Lightly grease a 10-inch pie dish. Combine the chopped strawberries and strawberry jam in a small bowl.
8. Turn the risen dough onto a lightly floured surface, gently release some of the air and roll it into a 12-by-16-inch rectangle.
9. Spread the strawberry filling over the dough, leaving a 1/2-inch border along one short edge.
10. Starting from the opposite short edge, loosely roll the dough into a log. Pinch the seam closed.
11. Trim approximately 1/2 inch from each end, then divide the log into 8 equal rolls using a serrated knife or unflavoured dental floss.
12. Arrange the rolls cut-side down in the prepared dish. Cover loosely and leave in a warm place for 45 to 60 minutes, until doubled in size.
13. During the second rise, preheat the oven to 350°F (175°C).
14. Uncover the rolls and bake for 25 to 30 minutes, until golden brown. Allow them to cool slightly while preparing the icing.
15. Beat the cream cheese and 1 tablespoon softened butter until smooth and combined.
16. Add the powdered sugar, 3 tablespoons milk and vanilla extract. Beat until the icing is smooth.
17. Spread the cream cheese icing over the warm strawberry rolls and serve.