Sweet strawberry rolls with vanilla cream cheese frosting

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I had been wanting to make a sweet fruit based bun for a while and so I did.

They were my Mother's Day gift to me.

Sweet rolls, jam fillings, and topped with a vanilla cream cheese frosting is my idea of ​​a happy Sunday morning. Especially since I started them the night before and built a prep / night option for anyone who doesn't enjoy getting up at 5am to start baking.

I've had a look at the Raspberry Sweet Swirl Rolls and Food, but it's a huge batch. As nice as it sounds, we don't want or need a tray full of jelly rolls for our little family of three. Then this occurred to me.

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As I did in the recent Chewy Soft Coconut Milk Bread, I used coconut milk in this dough. It had a partially open can and I thought it would make a nice addition to the fruity filling.

However, I couldn't taste any coconut flair on the finished rolls. It's a shame for me since I was hoping to do it, but it's a blessing for anyone who doesn't like coconut. I will try the buttermilk next time.

I used oil instead of butter because I found that oil tends to produce softer bread than butter, which I think creates more crispbread. The case in question is this Challah. It is so soft and tender that it is shaped like a croissant and made with oil.

But don't worry, after the initial two-hour rise and rolling out the dough, I added a nice smear of butter before rolling it up. Oil in the dough, butter in the dough. A win-win.

After buttering it, I spread it generously around a cup of strawberry preserves on top. In the lamination process, a large amount of jam escaped and there seemed to be more jam in my pastry slab than inside the cylinder, so I recommend going with about 3/4 cup. Not everything will stay, but many will.

Jelly rolls are complicated to make and eat, and that's what's fun.

After rolling up the cylinder, starting with a long side, I cut it into 9 pieces, but you could make 8 to 10 depending on your preference.

Put them in a baking dish and allow them to rise for about an hour before baking.

Or, if you're treating this as a prep recipe, you can refrigerate the pan. The next day, allow the rolls to rise for about an hour before baking.

The vanilla cream cheese frosting turned out to be ridiculously good and took 30 seconds to whip. I recommend doing more because it makes a wonderful fruit sauce.

I used granulated sugar, and while I normally use confectionery sugar in icings and glazes, I wanted to avoid that crunchy phenomenon that occurs after powdered sugar glazes are exposed to air. I was so happy when this nail polish stayed softer and didn't cut. It's the little things.

If you're a fan of jelly rolls, Danish cream cheese, or any combination of jelly, dough, and cream cheese, you'll really enjoy them. The dough is easy to work with and the rolls are soft, tender and buttery.

They're loaded with sweet strawberry jam, which adds flavor, sweetness, and moisture. And stickiness.

The aroma of bread and strawberry jam that floats in your home as they bake is irresistibly wonderful.

I made them as an option to spend the night on Saturday night and it was a pleasure to wake up and just put them in the oven for Sunday morning brunch.

We had many members of the Clean Plate Club that morning.

Sweet strawberry rolls with vanilla cream cheese frosting

The soft, sweet, fluffy muffins filled with strawberry jam and topped with a sour, sweet cream cheese frosting are my idea of ​​a great morning. The muffins are soft, buttery, tender, and can be made as an overnight / prep option, so all you have to do in the morning is bake them, pour a cup of coffee, and get ready to enjoy a sweet, sticky, fresh rolls


For him Mass1 large egg 2 1/4 cups all-purpose flour (plus up to an additional 1/4 cup, to be added only if needed) 3 tablespoons granulated sugar 3 tablespoons canola or vegetable oil 2 1/4 teaspoons instant dry yeast ( a 1 / 4- ounce package, I use Red Star Platinum) pinch of salt, optional and to taste 1/2 cup milk (I used Trader Joe's light coconut milk in a can; try buttermilk, cow, goat, almond, soy)

For him Filling2 tablespoons unsalted butter, very smooth – let stand while dough rises about 3/4 cup strawberry jam or marmalade (or try another flavor; cranberry, raspberry, peach, apricot)

For him Cream Cheese Frostingabout 3 ounces (about 1/3 cup) cream cheese, softened 1/3 cup granulated sugar 2 to 3 tablespoons unsalted butter, softened 1 teaspoon vanilla extract


  1. For him Mass – In the bowl of a stand mixer equipped with the paddle attachment (or make and knead by hand with a large bowl; plan to knead for about 10 minutes), combine all ingredients other than milk; set aside. For now, use 2 1/4 cups of flour. Note – Use all-purpose flour, or bread flour as a substitute. Do not use whole wheat, white whole wheat, or "mealy" flours. When people have problems with increasing dough, it's usually because they used whole wheat flour. This recipe was not tested or developed for whole wheat flour.
  2. Add milk to a glass measuring cup and heat on high, about 45 seconds on high power in the microwave. (Depending on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast requires warmer temperatures than most, 120 to 130F; other brands and yeasts require much lower temperatures, around 95 to 105F. Hot milk according to the manufacturer's recommendations on the packaging. It is recommended to take the temperature with a digital thermometer, but if it is not, make sure that the milk is warm, not hot. kill yeast).
  3. Pour milk over dry ingredients into bowl and knead on low speed for about 7 minutes (10 minutes by hand).
  4. If after 5 minutes the dough is very sticky and it seems that more flour is needed, add 1/4 cup of remaining flour, 1 tablespoon at a time, until the dough clears from the side of the bowl, but stick it to the bottom good. The dough is sticky and sticky, although not excessively. Don't be tempted to get too fat. It is supposed to be loose and wet; that is normal. The more flour you add now, the less fluffy and denser the muffins will be. The dough should clear the sides of the mixer while kneading, but it is okay to stick to the bottom. If you are kneading by hand, you probably need more flour than if you knead with a stand mixer. With all the bread making, evaluate your dough and if you find it necessary to add more flour than I asked for given my dry San Diego climate, then do so.
  5. After kneading, turn the dough into a large, greased container, cover with plastic wrap, and let it grow in a warm, draft-free place for about 2 hours, or until it doubles in size. Create a warm atmosphere by preheating your oven for 1 to 2 minutes at 400F, then turn it off. This creates a 90 ° F warm spot. Slide the bowl and wait while the yeast works. Just make sure your oven is off.
  6. After the dough has doubled, knock it down, roll it onto a floured surface or Silpat and knead for about 3 minutes.
  7. For him Filling – Spray 9 or 10-inch cake pan or similar-sized baking pan with cooking spray; set aside.
  8. Using a rolling pin, roll the dough into a rectangle about 18 inches by 12 inches, just look at the eye.
  9. Add the butter and spread evenly over the surface.
  10. Add the gelatin and spread evenly, leaving a small margin near the edges.
  11. Starting with one long side, roll to form a tight cylinder.
  12. Cut the cylinder into 8 to 10 pieces of uniform size (I made 9 pieces, each about 2 inches wide) using a bench scraper, serrated knife, or wax-free dental floss (works great for not crushing and compacting the trunk). Jelly will escape; It's supposed to. Push what you can but don't worry about it.
  13. Arrange the rolls on the prepared baking sheet. Cover with plastic.
  14. At this point you can … Or – Allow the rolls to rise in a warm, draft-free place until they almost double, about 60 to 75 minutes, and then bake. (I use the 400F oven trick for 1 minute again)
  15. OR – Refrigerate the rolls for up to 18 hours. This is the Early / overnight option. Before baking, allow the dough to rise in a warm, draft-free place until it almost doubles, about 60 to 75 minutes. (I use the 400F oven trick for 1 minute again)
  16. Whichever option you choose, in the last minutes of upload, preheat the oven to 350F.
  17. Bake at 350F for 25 to 30 minutes, or until lightly browned on top and well cooked. If you notice your muffins getting darker before the cores are cooking, covering them with foil in the second half of cooking will reduce excessive browning, however I didn't have to, but the ovens and dough vary .
  18. While the muffins are baking, have them Cream Cheese Frosting Combing all the ingredients in a small bowl and whisking until smooth, either with a whisk or mixer. Play with proportions of all the ingredients that suit your taste.
  19. After baking, sprinkle the frosting liberally on the hot muffins. Serve immediately. The rolls are best eaten fresh, but will be kept in an airtight container at room temperature for up to 4 days. Reheat leftover rolls for a few seconds in the microwave before serving. If you object to keeping cream cheese frosting at room temperature, refrigerate leftover rolls; I do not. If you have additional unused frosting, it's an amazing fruit sauce; Or it can be stored in the refrigerator for up to 2 weeks.

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