Strawberry Rolls with Cream Cheese Icing

[PurplePuppy]

Strawberry Rolls with Cream Cheese Icing

Prep30 minutes
Rising Time 2hours
Cook30 minutes
Total 3hours 



Ingredients

Dough

▢½ cup milk

▢1 teaspoon active dry yeast

▢2 cups all-purpose flour

▢¼ cup sugar

▢¼ teaspoon salt

▢¼ cup unsalted butter (or margarine, softened to room temperature)

▢1 egg

Filling

▢¾ cup strawberry jam

▢1 cup strawberries (fresh and chopped into small pieces)

Cream Cheese Icing

▢½ cup cream cheese (at room temperature)

▢3 tablespoon butter (unsalted, softened)

▢1 teaspoon vanilla extract

▢1½ cups powdered sugar

Instructions


Warm up the milk in the microwave for 30 seconds. Add the yeast to it, stir and let sit for 5 minutes until yeast dissolves. You can also add about a teaspoon of sugar to it to help the yeast along.


In the bowl of your stand mixer, combine the flour, sugar and salt 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 slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. If your oven has the proof function use that and keep the dough inside the oven, otherwise turn the oven on to 350℉ for about 1 minute until it's warm inside, turn off the oven and place the bowl with the dough in the oven and close the door. This speeds up the process and in about 45 min your dough should have doubled in size.


Butter a 9-inch pie plate or a cast iron skillet and set aside.


Roll the dough into a rectangle that’s about 18 inches x 12 inches. Spread the strawberry jam over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the jelly.


Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.


Gently cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. I found it easier to cut the rolls using a sharp, serrated knife.


Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process. Just make sure to turn off the oven, you only want it to warm for about a minute so that the rolls stay in a warm environment. (This is step 8)


In the meantime you can prepare the cream cheese icing. Place all the ingredients in the bowl of your mixer and mix until smooth. If you find the icing is too thick add 1 tablespoon of milk, keep adding milk until the desired consistency, but only add 1 tablespoon at a time because it thins out quickly. You shouldn't need more than 1 or 2 tablespoon of milk, I didn't use any at all. If the icing is too thin, add more powdered sugar and mix. Play with the ingredients, until you get your desired consistency. I like mine a bit thicker, but not too thick so that you can still drizzle over the rolls.


Once the rolls have doubled in size, bake at 350℉ for about 30 minutes or until nice and golden.

Let the rolls cool a bit, for about 10 minutes then drizzle with the cream cheese icing and serve.


Notes

You could use instant yeast. If using instant yeast, you do not need to dissolve it in milk, you could just add it to the dough.


Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the milk should be between 105℉ and 110℉ for proofing. While 95℉ is the best temperature for yeast to multiply, that’s not warm enough for proofing active dry yeast.


If after dissolving the yeast in the warm milk, the yeast didn’t start to froth up, do not continue with the rolls, your dough will not rise.


You could prepare this the day before up until step 8. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200℉ until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.


To freeze unbaked rolls, complete everything up to and including step 8, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.

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