Ingredients
Scale
- 260 ml (1 cup) warm milk
- 10 g (1 tbsp) instant dry yeast
- 540 g (4 ¼ cups) all-purpose flour
- 65 g (⅓ cup) granulated sugar
- 1 tsp salt
- 1 large egg, room temperature
- 80 g (⅓ cup) unsalted butter, very soft
- 250 g (1 ¾ cups) fresh or frozen strawberries
- 50 g (¼ cup) granulated sugar (for filling)
- Juice of half a lemon
- 100 g (½ cup) cream cheese, softened
- 40 g (3 tbsp) unsalted butter, softened (for glaze)
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strawberry puree, cold (from the filling)
Instructions
- In a saucepan over medium heat, combine strawberries, lemon juice, and granulated sugar. Cook for about 10 minutes until thick.
- Blend the mixture until smooth, cover, and refrigerate until cool.
- In a stand mixer, mix flour, sugar, salt, and yeast. Add warm milk, butter, and egg; knead for 5-7 minutes until smooth.
- Cover the dough and let it rise in a warm place for about 2 hours.
- Roll out the risen dough to a rectangle about 40 x 30 cm (16 x 12 inches). Spread the cooled strawberry filling evenly.
- Roll the dough into a tight log and cut into 12 strips.
- Place rolls in a greased baking dish, cover, and let rise for another 30 minutes to 1 hour.
- Preheat oven to 180°C (350°F) and bake rolls for 20-25 minutes until golden brown.
- For the glaze, beat together cream cheese, butter, powdered sugar, vanilla, and strawberry puree until smooth.
- Spread the glaze over warm rolls and serve immediately.
Notes
Use room temperature ingredients for better results; freeze extra rolls for quick treats later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg