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Strawberry Rolls with Lemon Cream Cheese Icing Recipe

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4.2 from 6 reviews

Delicious homemade strawberry rolls with a soft, buttery dough filled with a fresh strawberry jam and topped with a tangy lemon cream cheese icing. Perfect for breakfast or a sweet snack, these rolls combine the flavors of ripe strawberries and bright lemon in a tender, baked treat.

Ingredients

Dough

  • 1 cup Whole milk (warmed, 105°-110°)
  • 2 1/4 tsp Active dry yeast
  • 1/4 tsp Sugar (to activate the yeast)
  • 6 tbsp Unsalted butter (melted)
  • 2 large Eggs (room temperature)
  • 1/2 cup White granulated sugar
  • 4 cups All purpose flour (spooned and leveled; add extra tablespoons if dough is too sticky)
  • 1 tsp Salt

Strawberry Jam

  • 2 cups Fresh strawberries (washed, hulled and sliced)
  • 1 tsp Fresh lemon juice
  • 1/3 cup White granulated sugar
  • 1 tbsp Water
  • 2 tbsp Cornstarch

Lemon Cream Cheese Icing

  • 4 oz Cream cheese (softened)
  • 2 tbsp Butter (softened)
  • 1 cup Powdered sugar
  • 1 Zest of lemon
  • 2 tbsp Whole milk

Instructions

  1. Activate Yeast: In a bowl, stir together the warm milk, active dry yeast, and 1/4 teaspoon sugar. Let it stand until bubbly and foamy, about 10 minutes, indicating the yeast is active.
  2. Mix Wet Ingredients: In the bowl of a stand mixer, combine the eggs, melted butter, and the yeast mixture prepared above.
  3. Add Dry Ingredients and Knead Dough: Add the flour, white granulated sugar, and salt to the wet ingredients. Using a dough hook attachment, mix on low speed until a dough begins to form. Increase speed to medium and knead for 5 minutes until smooth and elastic.
  4. First Rise: Spray a large bowl with nonstick spray. Place the dough in the bowl, cover it loosely, and let it rise in a warm place until it doubles in size, approximately 1 hour.
  5. Prepare Strawberry Jam: In a saucepan, combine sliced strawberries, 1/3 cup sugar, and lemon juice. Cook over medium heat until the mixture begins to simmer. Use a potato masher to crush the berries during cooking.
  6. Thicken Jam: Mix water and cornstarch to make a slurry, then pour it into the strawberry mixture. Stir and cook for 2–3 minutes until the mixture thickens significantly. Remove from heat and refrigerate until completely cooled.
  7. Shape Rolls: Turn the risen dough onto a lightly floured surface and roll it into a 14×18 inch rectangle about 1/4 inch thick, with the longer side closest to you.
  8. Spread Jam: Using an offset spatula, evenly spread the cooled strawberry jam all the way to the edges of the dough.
  9. Cut and Roll: Using a pizza cutter, slice the dough into 12 strips, each approximately 1 1/2 inches wide. Roll each strip away from you into tight spirals.
  10. Second Rise: Place the rolls carefully into a lightly greased 9×13 inch baking pan. Loosely cover and allow them to rise again in a warm spot until doubled in size.
  11. Bake: Preheat the oven to 350°F (177°C). Bake the rolls for 25–30 minutes or until they turn golden brown on top.
  12. Prepare Lemon Cream Cheese Icing: In a bowl, beat together softened cream cheese, softened butter, powdered sugar, and lemon zest using a handheld mixer until smooth. Stir in whole milk until fully combined.
  13. Finish: Spoon the lemon cream cheese icing onto the warm rolls and spread it evenly using an offset spatula. Serve warm.

Notes

  • Ensure the milk is warmed to 105°-110°F for optimal yeast activation.
  • If the dough feels too sticky, add extra flour 1 tablespoon at a time to reach a workable consistency.
  • The rolls can be stored in an airtight container and reheated before serving.
  • For a tangier icing, add a teaspoon of fresh lemon juice.
  • Make sure the strawberry jam is completely cooled before spreading on the dough to prevent sogginess.

Find it online: https://bitezly.com/strawberry-rolls-with-lemon-cream-cheese-icing-recipe/