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Strawberry Cream Cheese Morning Rolls

Pillowy dough, fresh strawberry jam, and a luscious cream cheese frosting make these strawberry cream cheese morning rolls simply irresistible.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cream cheese, rolls, strawberry, swirls, valentines day, yeasted rolls
Servings: 8

Ingredients

For the Dough:

  • 1 ¼ Ounce Pack of Yeast (instant or dry active)
  • ⅓ Cup Granulated Sugar
  • 1 ⅓ Cups Whole or 2% 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 Bob’s Red Mill Unbleached White All Purpose Flour
  • 1 Ounce Freeze Dried Strawberries, crushed to fine crumbs (about ⅓ cup)
  • ⅓ Cup Heavy Cream, for pouring over the risen rolls prior to baking

For the Strawberry Jam:

  • 30 Medium Sized Strawberries, stems cut off (about 2 heaping cups)
  • ½ Cup Granulated Sugar
  • 2 Tablespoons Corn Starch
  • 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
  • ½ Teaspoon Pure Vanilla Extract
  • 2-4 Tablespoons Half and Half (use less for a thicker glaze and more for a thinner glaze)

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.
    Best served day of. Store any leftovers covered in the refrigerator for up to three days.

Notes

See blog for dietary substitutions on dairy and gluten.