Ingredients for strawberry rolls

These strawberry rolls are perfect for whipping up on a Sunday as a fun weekend baking project, dropping off for a neighbor, or serving for Mother’s Day brunch. Or just because…because you certainly don’t need an occasion to make a fun treat!

The best part about these strawberry rolls is that they are SO easy to make. Dare I say, easier than regular homemade cinnamon rolls? I DO. Because these babies are filled with strawberry preserves, meaning you don’t have to deal with any of that softened butter and cinnamon sugar messiness of traditional cinnamon rolls.

Here’s what you’ll need:

• Flour: You can use all-purpose flour or bread flour for this scrumptious spring breakfast sweet. If you’re using bread flour, use 1/2 cup less flour than the recipe calls for!
• Sugar: You’ll need a little bit of granulated sugar in the dough to give your strawberry rolls a little extra sweetness.
  Yeast: We used Fleischmann’s RapidRise yeast, but any rapid rising yeast should work! If you don’t have rapid rise yeast on hand, you can always use regular yeast and double the rise time!
• Butter: This cinnamon roll dough has a bit of butter in it to keep your dough super tender and buttery. You’ll also need some butter for the cream cheese icing too!
• Eggs: Eggs will work together with the yeast to give your dough the perfect amount of structure.
• Strawberry Preserves: We recommend using strawberry preserves rather than strawberry jam because it’s slightly less sweet and usually has some real strawberry pieces in it! Any high quality strawberry preserves should do the trick!
• Cream Cheese: In my opinion, it’s not a cinnamon roll if it’s not slathered with cream cheese icing. Make sure your cream cheese is at true room temperature to ensure it will beat up into a fluffy, clump-free frosting.
• Powdered Sugar: The wonderful thing about these strawberry sweet rolls is that they’re not loaded up with sugar in the filling. Which means you can go all out on the frosting. Powdered sugar will thicken and sweeten your homemade icing.
• Vanilla Extract: A splash of vanilla extract goes a long way. Make sure you’re using pure vanilla extract for the best results!

Tips for the best strawberry rolls

Thanks to a jar of strawberry jam, these strawberry rolls are pretty easy to throw together. If you’re new to yeasted dough, follow the recipe closely, trust the process, and follow these 3 rules:

1. Be Patient: Yeasted dough requires some extra time and planning but it’s so worth it for these strawberry rolls. Make sure you give the dough the full rise time for the ultimate fluffy cinnamon rolls dough. If you try to rush the process you can end up with sad, dense rolls.
2. Don’t over bake them: I think we can all agree that the best part of sweet rolls is the gooey, slightly underbaked center. It’s a fine line between overbaked and too doughy, so keep an eye on them in the last 10 minutes of baking and remember that they will continue to bake as they cool!
3. Eat them warm: Sweet rolls are best hot from the oven (duh.), but don’t worry if you have leftovers that you want to enjoy later. Simply pop your strawberry roll in the microwave for 20 seconds to get it gooey and warm again!

Happy spring baking, my friends!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 30 minutes
• Rise Rime: 2 hours
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 12 rolls
• Category: breakfast
• Method: oven
• Cuisine: american

Strawberry Rolls with Cream Cheese Icing

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Your favorite soft, fluffy cinnamon roll recipe spring edition. Say hello to strawberry sweet rolls AKA pillowy soft sweet rolls filled with a perfectly sweet strawberry filling and topped with a healthy drizzle of icing.

• Author: Sofi | Broma Bakery
• Prep Time: 30 minutes
• Rise Rime: 2 hours
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 12 rolls
• Category: breakfast
• Method: oven
• Cuisine: american

Units: USM

Ingredients

For the Strawberry Rolls

• 4 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 packet (2 1/4 tsp.) Rapid Yeast
• 1 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons butter
• 1 egg, room temperature
• 2/3 cup strawberry preserves

For the Cream Cheese Icing

• 1 cup powdered sugar
• 1 Tablespoon cream cheese
• 2 Tablespoons milk
• 1 teaspoon vanilla extract
• pinch of salt

 

Instructions

1. In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.
2. In a microwave safe bowl microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture. Add the egg.
3. Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.
4. Scrape down the bowl and add 1 ½ more cups of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
5. Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
6. Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.
7. Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface. Spread the strawberry preserves all the way to the edge of the dough, using an offset spatula or the back of a spoon to spread it evenly.From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
8. Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 13 pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
9. Bake the strawberry rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
10. While the rolls cool, make the cream cheese icing. Place the cream cheese in a microwave safe bowl and microwave for 30 seconds to melt. Add the rest of the icing ingredients to the cream cheese and use a whisk to mix until smooth and creamy . Spread the icing evenly over the 12 rolls. Enjoy warm!