Ingredients
Scale
- 260 ml (1 cup) warm milk
- 10 g (1 tbsp) instant dry yeast
- 540 g (4 ¼ cups) all-purpose flour
- 65 g (⅓ cup) granulated sugar
- 1 tsp salt
- 1 large egg, room temperature
- 80 g (⅓ cup) unsalted butter, very soft
- 250 g (1 ¾ cups) fresh or frozen strawberries
- 50 g (¼ cup) granulated sugar (for filling)
- Juice of half a lemon
- 100 g (½ cup) cream cheese, softened
- 40 g (3 tbsp) unsalted butter, softened (for glaze)
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strawberry puree, cold (from the filling)
Instructions
- In a saucepan, combine strawberries, lemon juice, and granulated sugar. Cook on medium heat for about 10 minutes until thickened to jam-like consistency. Blend until smooth and refrigerate until cool.
- In a stand mixer, combine flour, sugar, salt, and yeast. Add warm milk, butter, and egg; knead for 5-7 minutes until smooth and elastic. Let rise in a warm place for about 120 minutes until doubled in size.
- Roll out the dough into a rectangle, spread the strawberry filling, and roll into a log. Cut into 12 even rolls and place in a greased baking dish. Let rise again for 30 minutes.
- Preheat oven to 180°C (350°F) and bake rolls for 20-25 minutes until golden brown.
- For the glaze, beat together cream cheese, butter, powdered sugar, vanilla, and strawberry puree until smooth.
- Spread glaze on warm rolls and serve immediately.
Notes
Use thawed frozen strawberries to skip prep. Warm your milk in the microwave for ideal yeast activation. If you don’t have a stand mixer, knead by hand for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg