strawberrybreadeggs
Strawberry Rolls with Cream Cheese Icing
Soft homemade strawberry rolls filled with fresh berries and strawberry jam, then topped with a smooth cream cheese icing.
From YouTube · Jul 23, 2022
Soft homemade strawberry rolls filled with fresh berries and strawberry jam, then topped with a smooth cream cheese icing.
2 hrs 20 min
Prep time
25 min
Cook time
2 hrs 45 min
Total time
8 strawberry rolls
Yield
Ingredients
15 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
17 steps- 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.
- Place the remaining granulated sugar, flour, 57 g softened butter, salt and egg in the bowl of a stand mixer.
- Using the paddle attachment, mix on medium-low speed until the mixture resembles coarse crumbs.
- 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.
- If the dough remains excessively sticky, mix in additional flour 1 tablespoon at a time.
- 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.
- Lightly grease a 10-inch pie dish. Combine the chopped strawberries and strawberry jam in a small bowl.
- 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.
- Spread the strawberry filling over the dough, leaving a 1/2-inch border along one short edge.
- Starting from the opposite short edge, loosely roll the dough into a log. Pinch the seam closed.
- Trim approximately 1/2 inch from each end, then divide the log into 8 equal rolls using a serrated knife or unflavoured dental floss.
- 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.
- During the second rise, preheat the oven to 350°F (175°C).
- Uncover the rolls and bake for 25 to 30 minutes, until golden brown. Allow them to cool slightly while preparing the icing.
- Beat the cream cheese and 1 tablespoon softened butter until smooth and combined.
- Add the powdered sugar, 3 tablespoons milk and vanilla extract. Beat until the icing is smooth.
- Spread the cream cheese icing over the warm strawberry rolls and serve.
Recipe notes
Helpful tips
- Keep the milk between 105°F and 110°F. Hotter milk can kill the yeast, while cold milk will slow its activation.
- If the yeast mixture does not become bubbly after 10 minutes, replace the yeast before continuing.
- Weigh the flour when possible because excess flour can produce dense rolls.
- Add extra flour only 1 tablespoon at a time; the finished dough is intended to remain slightly tacky.
- Avoid adding excess strawberry filling because it may leak from the rolls during baking.
- For an overnight version, refrigerate the shaped rolls before their second rise, then allow approximately 1 hour at room temperature before baking.
Equipment
- Stand mixer with paddle and dough-hook attachments
- Small mixing bowl
- Large mixing bowl
- 10-inch pie dish
- Rolling pin
- Serrated knife or unflavoured dental floss
- Digital thermometer
- Measuring cups and spoons
Storage
Thaw frozen rolls before reheating. Reheat individual rolls gently in the microwave or warm several rolls, covered, in the oven until heated through.
Additional tips
- Contains wheat, gluten, egg and milk. Raw flour and egg should not be consumed. Confirm that the milk is no hotter than 110°F before adding the yeast. Refrigerate promptly because the icing contains cream cheese.
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