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Strawberry Rolls Step by Step
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Strawberry rolls are the perfect way to start your morning. Pillowy soft dough, filled with homemade strawberry jam, then drizzled with a tangy lemon cream cheese icing that seeps into every crevice.

Ingredients

Scale
  • Dough
  • 1 cup Whole milk, warmed, 105°-110°
  • 2 1/4 tsp Active dry yeast
  • 1/4 tsp Sugar, to activate the yeast
  • 6 tbsp Unsalted butter, melted
  • 2 large Eggs, room temperature
  • 1/2 cup White granulated sugar
  • 4 cups All purpose flour, spooned and leveled. If too sticky add a couple extra tablespoons at a time
  • 1 tsp Salt
  • Strawberry Jam
  • 2 cups Fresh strawberries, washed, hulled and sliced
  • 1 tsp Fresh lemon juice
  • 1/3 cup White granulated sugar
  • 1 tbsp Water
  • 2 tbsp Cornstarch
  • Lemon Cream Cheese Icing
  • 4 oz Cream cheese, softened
  • 2 tbsp Butter, softened
  • 1 cup Powdered sugar
  • 1 Zest of lemon
  • 2 tbsp Whole milk

Instructions

1. In a bowl, stir together warm milk, yeast and 1/4 tsp sugar. Let stand until bubbly, about 10 minutes.

2. In a bowl of stand mixer, add eggs, melted butter and yeast mixture.

3. Next, add the flour, sugar and salt to the wet ingredients. Using a dough hook attachment, mix on low speed until dough begins to form. Then, increase speed to medium and knead for 5 minutes.

4. As the dough is kneading, spray a large bowl with nonstick spray. Place the dough inside the bowl. Then, cover and let rise in a warm place until doubled in size, about 1 hour.

5. In a saucepan, combine strawberries, sugar and lemon juice. Cook until the mixture begins to simmer. Use a potato masher to help mash the berries as they cook.

6. Stir together water and cornstarch to create slurry. Pour into the strawberries and cook for 2-3 minutes until the mixture is very thick. Refrigerate until completely cool.

7. Place the dough onto a lightly floured surface and roll dough into a 14×18 rectangle, about ¼” thick. Make sure the long side (18-inch) is closest to you.

8. Using an offset spatula, spread an even layer of jam all the way to the edges of the dough.

9. Using a pizza cutter, cut dough into 12 (1 1/2-inch) strips. Then, take each strip and roll away from you. Carefully place rolls into a lightly greased 9×13 pan.

10. Loosely cover and let rise in a warm spot until doubled in size.

11. Preheat oven to 350°. Bake rolls for 25-30 minutes until golden brown.

12. In a bowl, add cream cheese, butter, powdered sugar and lemon zest. Using a hand held mixer, beat until smooth. Stir in milk and mix until combined.

13. Then, spoon onto warm rolls and spread with an offset spatula.

Notes

Properly measure your flour. Never use a measuring cup to scoop your flour. Instead, fluff your flour with a spoon and then spoon the flour into your measuring cup. Use the back of a knife to scrape off the excess.

Nutrition

Find it online: https://paulakitchen.com/strawberry-rolls/