Strawberry Rolls with Cream Cheese Icing

closeup shot of strawberry roll drizzled with cream cheese icing

Strawberry Rolls with Cream Cheese Icing – perfect for a weekend breakfast or brunch. Delicious sweet rolls with scrumptious strawberry jam and rich cream cheese icing.

  • 1/2 cup milk
  • 1 tsp active dry yeast
  • 1 egg
  • 1/4 cup sugar
  • 1/4 cup margarine or butter (unsalted)
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup strawberries fresh and chopped
  • 3/4 cup strawberry jam
Cream Cheese Icing
  • 1/2 cup cream cheese at room temperature
  • 3 tbsp butter unsalted, softened
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar


  • Warm up the milk in the microwave for 30 seconds. Add yeast to it, stir and let sit for 5 minutes until yeast dissolves.
  • In the bowl of your mixer, add the sugar, egg, margarine or butter, flour and pinch of salt. Mix using the paddle attachment until the dough resembles peas. Switch to the hook attachment. add the milk mixture and mix for about 3 to 5 minutes. Dough should be elastic and soft. Place the dough in a slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. I usually turn the oven on to 350 F for about 1 minute until it's warm inside, turn off the oven and place the bowl with the dough in the oven and close the door. This speeds up the process and in about 45 min your dough should have doubled in size.
  • Butter a 10 inch pie dish, or any baking dish you choose to use.
  • Roll the dough into a rectangle that's about 18 inches x 12 inches. Spread the strawberry jam over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the jelly.
  • Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.
  • Cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. Use a serrated knife, I found it easier to cut the rolls.
  • Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process. Just make sure to turn off the oven, you only want it to warm for about a minute so that the rolls stay in a warm environment.
  • In the meantime you can prepare the cream cheese icing. Place all the ingredients in the bowl of your mixer and mix until smooth. If you find the icing is too thick add 1 tbsp of milk, keep adding milk until the desired consistency, but only add 1 tbsp at a time because it thins out quickly. You shouldn't need more than 1 or 2 tbsp of milk, I didn't use any at all. If the icing is too thin, add more powdered sugar and mix. Play with the ingredients, until you get your desired consistency. I like mine a bit thicker, but not too thick so that you can still drizzle over the rolls.
  • Once the rolls have doubled in size, bake at 350 F degrees for about 30 minutes or until nice and golden. Let the rolls cool a bit, for about 10 minutes then drizzle with the cream cheese icing and serve.

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