Strawberry Cream Cheese Morning Rolls

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Pillowy dough, fresh strawberry jam, and a luscious cream cheese frosting make these strawberry cream cheese morning rolls simply irresistible.

Morning rolls reign supreme for decadent breakfasts. This Valentine’s Day (or Galentine’s Day!), delight your friends and loved ones with a unique twist on the classic cinnamon rolls. These strawberry cream cheese morning rolls are made with pillowy dough (that has real freeze dried strawberries folding right in), homemade fresh strawberry jam, and a perfectly sweet, perfectly tart cream cheese topping. Let’s make them.

Ingredients:

For the Dough:

• 1 ¼ Ounce Pack of Yeast (instant or dry active)
• ⅓ Cup Granulated Sugar
• 1 ⅓ Cup Whole Milk, warmed to about 110°F
• ⅔ Cup Salted Butter, softened to room temperature
• 2 Large Eggs, room temperature
• 1 Teaspoon Salt
• 4 ½ Cups All-Purpose Flour, plus more for dusting and rolling out the dough
• 1 ounce freeze-dried strawberries, crushed to fine crumbs (about ⅓ cup)
• ⅓ cup heavy cream, for pouring over the risen rolls just prior to baking

For the Strawberry Jam Filling:

• 30 medium-sized fresh strawberries (approximately two heaping cups)
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons fresh-squeezed lemon juice

For the Cream Cheese Frosting:

• 2 Tablespoons Salted Butter, softened to room temperature
• 2 Ounces Cream Cheese, softened to room temperature
• 1 Cup Powdered Sugar, sifted to remove any lumps
• ½ Tablespoon Pure Vanilla Extract
• 2-4 Tablespoons Half and Half (more for thinner glaze, less for thicker glaze)

Toppings:

• Swirls of strawberry jam
• Fresh strawberries

Instructions:

For the Dough:

• In a small bowl, combine ½ cup of warm milk, granulated sugar, and yeast. Cover and let it sit for 15-20 minutes, or until frothy. This process can take a bit longer in the cooler winter months, so be patient. If after 25 minutes you yeast as not bloomed at all, discard it and start again. The yeast could be expired or the milk could be too warm so be cautious of that temperature.
• In a large mixing bowl, beat together the softened butter, eggs, and salt until well combined.
• Gradually add the yeast mixture and remaining warm milk to the butter mixture, stirring until smooth.
• Gradually add the flour and the crushed freeze dried strawberries, mixing until a dough forms.
• Knead the dough in your mixer on low for 5 minutes or on a lightly floured surface for about 5-7 minutes. The dough should be smooth and elastic.
• Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

For the Strawberry Jam Filling:

• In a medium saucepan, combine the fresh strawberries, granulated sugar, cornstarch, and lemon juice.
• Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down, about 5 minutes. Remove from heat and let cool completed before filling the rolls.

For the Cream Cheese Frosting:

• In a mixing bowl, beat together the softened butter and cream cheese until smooth.
• Gradually add the powdered sugar and vanilla extract, mixing until creamy.
• Add half and half, one tablespoon at a time, until you reach your desired consistency.

Assembly:

• Preheat your oven to 350°F and grease a baking dish.
• Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle.
• Spread the strawberry jam filling evenly over the dough, leaving a small border around the edges.
• Using a pizza cutter. Slice eight even strips and roll each one up. Place them in the prepared baking dish. Alternatively, you can also tightly roll the dough into a log and slice each piece with a serrated knife.
• Cover the rolls and let them rise for another 20-25 minutes.
• Pour the heavy cream over the rolls, covering them evenly.
• Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
• Let the rolls cool slightly before drizzling with the cream cheese frosting.
• Garnish with swirls of strawberry jam and fresh strawberries.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe. 

Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream. 

Silk Dairy Free Heavy Cream is a great option for replacing dairy based heavy cream.

Enjoy these irresistible strawberry cream cheese morning rolls, made with love and quality ingredients from Bob’s Red Mill. These rolls are perfect for sharing with family and friends or indulging in a moment of sweet bliss on your own. A sincere thank you to Bob’s Red Mill for sponsoring this recipe. We all wish you a happy and dessert-filled Valentine’s Day!

XO,

Heather

PS: for more strawberry goodies, head over to my Fresh Strawberry Galette or my 6” Classic Strawberry Cheesecake!