Strawberries & Cream Sweet Rolls

Ingredients

• 1 cup whole milk (Warm)
• 2.25 tsp active dry yeast
• 4 cups all-purpose flour
• 0.5 cup granulated sugar (For the dough)
• 1 tsp salt (For the dough)
• 0.5 cup unsalted butter (Softened; for the dough)
• 2 large eggs (For the dough)
• 1 cup heavy cream (Used in the dough mixture and poured over the shaped rolls before baking, as shown in the video)
• 2.5 cups fresh strawberries (For the puree)
• 2 tbsp unsalted butter (Softened; for the filling)
• 4 oz cream cheese (Softened; for the filling)
• 0.5 cup granulated sugar (For the filling)
• 0.75 cup fresh or frozen strawberries (Chopped; for the filling)
• 0.5 cup strawberry jam (For the filling)
• 4 tbsp strawberry puree (Made from the prepared puree)
• 4 tbsp whipped cream cheese (For the glaze)
• 0.125 tsp salt (For the glaze)
• 0.5 tsp pure vanilla extract (For the glaze)
• 2 cups organic powdered sugar (Sifted; for the glaze)

Steps

1. 1

   Warm the milk until comfortably warm to the touch, not hot. Sprinkle in the active dry yeast and let it stand for about 5 minutes, until the surface looks slightly foamy.

2. 2

   In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the yeast mixture, softened butter, eggs, and heavy cream. Mix until a shaggy dough forms.

3. 3

   Knead the dough by hand or with a dough hook for about 6–8 minutes, until smooth, elastic, and only slightly tacky. Transfer it to a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

4. 4

   While the dough rises, make the strawberry puree. Blend the fresh strawberries until smooth. Set aside 4 tablespoons for the glaze; reserve the remainder for another use or additional serving sauce.

5. 5

   Prepare the filling by mixing the softened butter, softened cream cheese, and granulated sugar until smooth and spreadable. Keep the chopped strawberries and strawberry jam ready for assembly.

6. 6

   Turn the risen dough onto a lightly floured work surface and roll it into a large rectangle, approximately ¼ inch thick.

7. 7

   Spread the cream-cheese filling evenly over the dough, leaving a narrow border around the edges. Spread the strawberry jam over the filling, then scatter the chopped strawberries evenly across the surface.

8. 8

   Starting from one long side, roll the dough into a firm log. Pinch the seam closed, then cut the log into 12 evenly sized rolls using a sharp knife or unflavored dental floss.

9. 9

   Arrange the rolls, cut side up, in a greased baking dish with a little space between them. Cover and let them rise again for 30–45 minutes, until visibly puffy.

10. 10

    Preheat the oven to 350°F (175°C).

11. 11

    Pour the heavy cream over and around the puffed rolls immediately before baking. The cream should pool lightly in the bottom of the dish rather than completely submerge the rolls.

12. 12

    Bake for about 25–30 minutes, until the rolls are puffed, lightly golden on top, and cooked through in the center. Avoid overbaking so the interior remains soft and gooey.

13. 13

    While the rolls bake, make the glaze. Whisk together the reserved strawberry puree, whipped cream cheese, salt, vanilla, and sifted powdered sugar until smooth and pourable. If needed, adjust the consistency with a small amount of additional puree or cream.

14. 14

    Let the baked rolls cool for several minutes, then spread or drizzle the strawberry glaze over the warm rolls. Serve while soft and gooey.

Notes

The source description provides the ingredient quantities and the transcript supplies additional technique: spread cream cheese, jam, and chopped strawberries over the dough; pour heavy cream over the shaped rolls before baking; and prepare the glaze while the rolls bake. The exact rise, bake, and dough-mixing details were clarified from standard sweet-roll technique because they were not fully stated in the source.

Nutrition per serving

• dessert
• sweet rolls
• strawberry
• baked
• yeast dough
• vegetarian
• brunch
• holiday baking