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Strawberry Sweet Rolls with Strawberry Cream Cheese Frosting Recipe

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4.3 from 45 reviews

  • Author: Ava
  • Total Time: 3 hours 30 minutes
  • Yield: 9 rolls
  • Diet: Vegetarian

Description

Delightfully fluffy strawberry sweet rolls filled with fresh diced strawberries and a buttery sugar filling, all topped with a luscious homemade strawberry cream cheese frosting. Perfect for springtime brunches, special occasions like Easter or Mother’s Day, or any time you crave a sweet, fruity pastry treat.

Ingredients

Strawberries

  • 12 ounces fresh strawberries, stemmed and diced (about 1 ¾ cups diced strawberries)

Wet Ingredients

  • ¾ cup (180g) whole milk
  • ⅓ cup (67g) granulated sugar
  • 2 ¼ teaspoons quick rise or active yeast (from 1 (1/4-ounce) package yeast)
  • 1 large egg plus 1 egg yolk, at room temperature
  • 4 tablespoons salted butter, melted

Dry Ingredients

  • 3 ⅓ cups (400g) bread flour, plus more as needed
  • ¾ teaspoon kosher salt

Filling

  • 3 tablespoons salted butter, softened
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch

Strawberry Cream Cheese Frosting

  • ½ cup (11 grams) freeze dried strawberries
  • 4 tablespoons salted butter, softened
  • 4 ounces cream cheese, at room temperature
  • 1 ¼ cup (150 grams) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 2 tablespoons milk, to make creamy

Instructions

  1. Freeze the Strawberries: Place the diced strawberries on a large plate or in a shallow bowl and put them in the freezer first. This ensures they are frozen enough by the time you roll up the dough.
  2. Activate the Yeast and Mix Wet Ingredients: Warm the milk in the microwave for 1 minute until about 120°F. In a bowl, combine the warm milk, sugar, and sprinkle yeast on top. Let sit 2 minutes until foamy. Add the egg, egg yolk, and melted butter, then mix on medium speed for 30 seconds or stir well with a spoon.
  3. Add Dry Ingredients: Stir in the flour and salt with a wooden spoon until a dough starts to form, avoiding flour flying everywhere.
  4. Knead the Dough: Using a stand mixer with a dough hook, knead on medium speed for 8 to 10 minutes until smooth; alternatively, knead by hand on a floured surface for the same time. Dough will be slightly sticky but properly measured.
  5. First Rise: Cover the dough bowl with plastic wrap and a warm towel. Let it rise in a warm spot until doubled in size, about 1 to 1½ hours. The dough is ready when it indents an inch without bouncing back immediately.
  6. Roll Out the Dough: Generously flour a clean surface. Roll the risen dough into a 10×14-inch rectangle. Spread softened butter over the dough, leaving a ¼-inch margin on the shorter side.
  7. Prepare Filling: Remove frozen diced strawberries from freezer. Mix them with sugar and cornstarch to coat thoroughly.
  8. Assemble Rolls: Sprinkle the coated strawberries evenly over the buttered dough. Starting from one 10-inch short side without the margin, roll dough up tightly into a log, sealing the edge by pinching. Place log seam-side down and trim ½ inch from each end, discarding or baking separately.
  9. Cut the Rolls: Slice the dough log into nine 1-inch thick pieces using unflavored dental floss or a serrated knife.
  10. Second Rise: Line a 9×9-inch or 11×7-inch pan with parchment paper. Arrange rolls snugly in the pan. Cover with plastic wrap and a towel, let rise for 1 to 1½ hours until rolls have puffed and touch.
  11. Preheat Oven: Preheat oven to 350°F (177°C).
  12. Bake Rolls: Remove coverings and bake rolls for 23 to 28 minutes until edges are slightly golden and internal temperature reaches 185-190°F, ensuring soft centers.
  13. Make Frosting: In a high powered blender, process freeze dried strawberries into a fine powder. In a stand mixer with a whisk attachment, beat softened butter and cream cheese until fluffy. Add strawberry powder, powdered sugar, and vanilla extract. Mix on low then medium-high until smooth and fluffy. Add 1-2 tablespoons milk to reach desired creamy consistency.
  14. Frost and Serve: Spread frosting immediately over warm rolls for best gooey texture and to allow frosting to melt into all nooks and crannies. Serve warm and enjoy!
  15. Storage: Once cooled, cover rolls with plastic wrap and foil or store individually in airtight containers in the fridge for up to 5 days. Reheat in microwave for 15-second intervals until warm. For longer storage, freeze rolls as per blog guidance.

Notes

  • To make dairy-free: Use unsweetened almond milk, vegan butter, and dairy-free cream cheese substitutes.
  • If using quick rise or instant yeast, you can add it directly without proofing. Active dry yeast should be proofed in warm milk first and may require longer rising.
  • For overnight prep: After the first rise and shaping rolls in the pan, cover and refrigerate overnight. Bake the next morning after letting rolls come to room temperature for about 90 minutes for the second rise.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Sweet Bread / Pastry
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/strawberry-sweet-rolls-with-strawberry-cream-cheese-frosting-recipe/