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Fresh Strawberry Rolls
Flona Rose

Fresh Strawberry Rolls

Soft homemade rolls filled with fresh strawberry jam and topped with lemon cream cheese icing.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 9 rolls
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup whole milk warmed to 110°F
  • 2 1/4 tsp active dry yeast one packet
  • 1/4 cup granulated sugar plus 1 tsp for proofing
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/4 cup unsalted butter melted
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries chopped
  • 1/3 cup granulated sugar for filling
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened, for icing
  • 1 cup powdered sugar
  • 1 tsp lemon zest
  • 1-2 tbsp milk for icing consistency

Equipment

  • Stand mixer or large mixing bowl
  • Rolling Pin
  • 9x13-inch baking dish
  • Saucepan
  • Serrated knife or dental floss
  • Mixing bowls

Method
 

  1. Proof the yeast by combining warm milk, 1 tsp sugar, and yeast in a small bowl. Let sit 5-10 minutes until foamy.
  2. Mix flour, salt, and remaining sugar in a stand mixer. Add yeast mixture, melted butter, eggs, and vanilla. Knead on medium speed for 5-7 minutes until smooth.
  3. Rise the dough covered in a warm spot for 1 hour until doubled.
  4. Cook the strawberry filling by simmering chopped strawberries, sugar, lemon juice, and cornstarch over medium heat for 8-10 minutes until thick. Cool completely.
  5. Roll out dough to a 12x16 inch rectangle, spread cooled filling, leaving a half-inch border on one short side.
  6. Roll tightly from the short side, seal seam, and cut into 9 rolls. Place in greased 9x13 dish.
  7. Rise covered for 30 minutes. Preheat oven to 375°F and bake 25-30 minutes until golden.
  8. Make icing by beating cream cheese, butter, powdered sugar, lemon zest, and milk. Drizzle over warm rolls.

Notes

  • Cool the strawberry filling completely before spreading to prevent it from leaking during baking.
  • For overnight prep, refrigerate cut rolls tightly covered, then let rise 30-45 minutes before baking.
  • Store at room temperature up to 2 days or refrigerate up to 5 days.