Strawberry Rolls With Cream Cheese Icing
Is there anything that rings in the weekend better than a sweet, scrumptious breakfast loaded with fresh berries? I think not! These dreamy rolls combine fluffy dough with luscious strawberry jam and fresh strawberries, topped with a rich, creamy icing that perfectly complements the sweet tang. They are also so easy to whip together, just a handful ingredients you probably already have are all you need. Seriously. I’ve been making these rolls for years and I know they’re fool proof!
Milk: Make sure the milk is lukewarm. Lukewarm basically means the milk is between 98℉ and 105℉ (36.5°C to 40.5°C). I used whole milk (3.25%) but you can use whatever is in your fridge. Active dry yeast: You can use instant yeast if that’s what you have. If you use instant, you won’t need to bloom it first, but it’s a good idea to test if it’s still alive. If your yeast doesn’t foam up your yeast is dead and the bread won’t turn out. Egg: Binds the ingredients together and enriches the dough’s texture. For a vegan option, try a flax egg. Sugar: Sweetens the dough. Honey or maple syrup are great alternatives if you prefer natural sweeteners. Margarine or butter: Unsalted as always. Unsalted butter gives us control on how much sodium is in our food. You can also use margarine, but butter is best. All-purpose flour: I used all-purpose flour for this. You can also use bread flour can be used for a chewier texture. Salt: We always need to add a bit of salt to our baked goods, to bring out all the flavors. Salt basically makes everything taste better.
Strawberries: You’ll need to chop up some fresh strawberries into tiny pieces. You can also use frozen strawberries, but that them first completely. Strawberry jam: Intensifies the strawberry flavor in the filling. Any berry jam can be substituted depending on what you have on hand.
Butter – Unsalted butter is what you’ll want to use. Powdered sugar – This is also known as icing sugar or confectioner’s sugar. Cream cheese – Make sure it’s at room temperature. I always use Philadelphia cream cheese. Vanilla extract – Just a bit to add a touch of vanilla in the icing. Salt – A little bit is all you need to bring out all the flavors.
Start by warming your milk in the microwave for about 30 seconds. This helps activate the yeast, which is crucial for your dough to rise properly. After heating, stir in the yeast and let it sit for about 5 minutes until it dissolves completely. You can also add about a teaspoon of sugar to help it along. In the bowl of you stand mixer, combine the flour, salt and sugar together. To it, add the butter, egg and the yeast mixture. Using the dough hook attachment, knead the mixture for about 3 to 5 minutes. You’re looking for the dough to become elastic and soft. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place. It should double in size, which usually takes about 45 minutes. If you’re in a rush, pop it in a slightly warmed oven (turned off after heating for a minute) to speed things up. Once the dough has doubled, roll it out on a floured surface into an 18×12 inch rectangle. Spread the strawberry jam evenly across the dough, then sprinkle the chopped strawberries on top. Roll the dough tightly from one long end to the other and pinch the edges to seal. Slice the log into 8 equal pieces. Place the cut rolls in the prepared dish, cover them with plastic wrap, and let them rise again until they’ve doubled in size. This second rise is key for achieving that light, airy texture. Bake your rolls in a preheated oven at 350°F for about 30 minutes, or until they turn golden brown. This is where everything comes together, and your kitchen starts to smell amazing. While the rolls are baking, prepare the cream cheese icing. Combine cream cheese, butter, vanilla extract, and powdered sugar in a bowl and beat until smooth. If the icing is too thick, you can thin it with a tablespoon of milk at a time until it reaches your desired consistency. Once the rolls are out of the oven and have cooled for about 10 minutes, drizzle them with the cream cheese icing. I like to slather them with icing while the rolls are still warm so that they get all nice and gooey, but it’s totally up to you.
Storage
To store your Strawberry Rolls, place them in an airtight container and keep them at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, you can freeze the rolls without the icing for up to 3 months. When ready to enjoy, thaw them at room temperature, then warm slightly in the oven and apply the icing just before serving for the best taste and texture.
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