Strawberry Rolls

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Soft and fluffy yeast rolls filled with sweet strawberries and topped with cream cheese frosting. These Strawberry Rolls are a fun summer twist on traditional cinnamon rolls.

Course: Bread

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Dough:

½ cup warm water about 100-110 ℉
2 ¼ teaspoon active dry yeast (7 g)
¼ cup granulated sugar (50 g), divided
½ cup buttermilk or any choice of milk
2 large eggs room temp
1 ½ teaspoon kosher salt
4 cup all-purpose flour (520 g)
5 Tablespoon unsalted butter (70 g), cut into tablespoons, room temp

Strawberry Filling:

2 pints fresh strawberries, hulled and sliced
¼ cup granulated sugar (50 g)
¼ cup brown sugar (50 g)
½ teaspoon kosher salt
2 Tablespoon cornstarch (16 g)
3 Tablespoon water
½ cup heavy cream or half &half (optional*)

Cream Cheese Frosting:

4 oz cream cheese (113 g) room temp
½ cup unsalted butter (113 g) room temp
1 cup confectioners' sugar (115 g)
1 teaspoon pure vanilla extract
pinch kosher salt

Instructions

Dough:

Sprinkle yeast over warm water. Add ¼ teaspoon sugar and stir to combine. Let sit for 5 minutes to allow mixture to bubble and expand.
In the bowl of a stand mixer fitted with a hook attachment, combine dissolved yeast mixture, buttermilk, eggs, salt, and remaining sugar. Once combined, add 3 cups of flour, one cup at a time. Continue to mix and knead until combined. Add butter in three additions. Add remaining 1 cup of flour. Knead until dough is smooth and cleans the sides of the bowl. If dough is too sticky, add flour one tablespoon at a time.
Transfer dough to a lightly greased bowl. Cover bowl with plastic wrap and let sit at room temperature for 60-90 minutes until dough has doubled in size.
Punch down dough. Transfer to a lightly floured surface. Roll dough into a 16x12-inch rectangle. Spread cooled strawberry filling evenly over the dough, leaving a ½-inch border around all sides.
Roll dough into a tight log, starting with the long side. It may get messy and some of the strawberry filling will try to escape. Slice log into 12 equal slices. Place slices in a parchment lined 13x9-inch baking sheet with sheet pan extenders.
Cover with plastic wrap and let the rolls rise for 45 minutes to 1 hour until rolls reach top of pan.
Meanwhile preheat oven to 350℉.
Remove plastic wrap. Pour optional heavy cream over puffy rolls. Bake rolls for 25-35 minutes until tops are golden brown and internal temperature hits 185 ℉.
Let rolls sit in pan for 5 minutes before running a knife or offset spatula around the edges to loosen from pan. Cool for another 10 minutes before spreading cream cheese on top. Serve warm.

Strawberry Filling:

Place sliced strawberries in a bowl and toss with 3 Tbsp sugar. Let sit for 15-30 minutes and allow juices to expel from strawberries.
Transfer strawberries and juice to a sauce pot. Add remaining 1/4 cup sugar and salt. Cook over medium heat. Lightly smash some of the strawberries to expel more juice.
In a small bowl, dissolve 2 Tbsp cornstarch in 3 Tbsp water. Add mixture sauce pot. Bring to a boil and continue to heat until strawberry mixture has thicken.
Remove from heat. Allow mixture to thicken and come to room temperature, or let chill in fridge to thicken faster. Set aside until ready to fill dough.

Cream Cheese Frosting:

In the bowl of a stand mixer fitted with a paddle attachment, beat together cream cheese and butter until smooth. Add powdered sugar and beat until smooth. Add vanilla and salt. Beat until desired consistency is acheived.

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