Strawberry Cream Cheese Rolls


For the dough:

¾ cup warm whole milk

1 pack quick rise or active yeast

¼ cup granulated sugar

1 egg plus 1 egg yolk (room temp)

¼ cup unsalted butter, melted

3 cups bread flour, plus more for dusting

3/4 teaspoon salt

For the Strawberry Filling:

1 lb strawberries, cut in quarters

1 cup of sugar

1 tbsp cornstarch

1/2 tsb lime juice

For the Cream Cheese Frosting:

1 pack (16oz) cream cheese at room temp

1 cup ( 2 sticks butter)

4 cups powdered sugar

1 tbsp vanilla


Place milk in a microwave-safe bowl and warm for 30-40 seconds. The milk should not be hot, it should feel warm when you touch it.

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top then add in sugar, egg, egg yolk, and melted butter. Mix with the paddle attachment until combined.

Next mix in flour and salt until dough begins to form.

Place dough hook on stand mixer and knead the dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky.

If it’s TOO sticky (meaning it’s sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.).

If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.

Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hour, or until doubled in size.

This may more or less time depending on the humidity and temperature in your home

While the dough is rising prepare the strawberry filling. Cut strawberries into quarters and add to a saucepan. Pour sugar over the strawberries.

Stir and mash the strawberries into the sugar until it’s dissolved. Add cornstarch to strawberry mix and lime juice.

Continually stir until the mixture thickens. Should coat the back of a spoon. If too think to add a little water. Set aside.

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle.

Spread cooled strawberry mixture on the dough, leaning a little room on the edge for when you roll the dough up.

Starting with the 9inch side of your dough, roll the dough tightly, once rolled into a log cut into once in sections you should be able to get about 9 pieces.

A piece of string makes an easy cut or use a serrated knife.

Place rolls in a greased 9×9 inch baking pan or round 9-inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the fillings ends up leaking out.) Let rise for 30-45 minutes

Preheat oven to 350 degrees F. bake strawberry rolls for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5-10 minutes before frosting.

To make the frosting place cream cheese, butter, and vanilla into a standstill mixer. Use the whisk attachment and cream them together. Once combined, add powdered sugar one cup a time, mixing in between cups.

Spread frosting over the cinnamon rolls, add sliced strawberries to the stop if you have some leftover.

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