Ingredients
— The Fluffy Dough —
¾ cup whole milk, warm (about 110°F/45°C)
2 ¼ teaspoons (1 packet) active dry yeast
½ cup granulated sugar
¼ cup unsalted butter, melted and slightly cooled
1 large egg, room temperature
3 cups all-purpose flour (plus extra for kneading)
½ teaspoon salt
— The Strawberry Filling —
1 ½ cups fresh strawberries, diced small
2 tablespoons cornstarch
2 tablespoons granulated sugar
1 teaspoon lemon juice
½ cup brown sugar, packed
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, softened
— The Strawberry Cream Cheese Icing —
4 oz (115g) cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1–2 tablespoons strawberry juice (reserved from filling) or milk
½ teaspoon vanilla extract
Instructions
1. **Activate Yeast:** In the bowl of a stand mixer (or large bowl), combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.
2. **Mix Dough:** Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Whisk to combine. Gradually add the flour, mixing with a wooden spoon or dough hook until a shaggy dough forms.
3. **Knead:** Knead the dough on medium speed (or by hand on a floured surface) for 5–7 minutes. The dough should be tacky but soft and smooth. If it’s too sticky, add 1 tablespoon of flour at a time.
4. **First Rise:** Transfer the dough to a lightly greased bowl, cover with plastic wrap or a warm towel, and place in a warm spot to rise for 1 to 1.5 hours, or until doubled in size.
5. **Make Filling:** While the dough rises, toss the diced strawberries with cornstarch, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes until thickened into a jam-like consistency. Remove from heat and let cool completely.
6. **Roll & Fill:** Punch down the risen dough and roll it out on a floured surface into a 12×15 inch rectangle. Spread the softened butter over the dough, leaving a small margin at the edges. Mix the brown sugar and cinnamon together and sprinkle evenly over the butter. Finally, spread the cooled strawberry mixture on top.
7. **Shape:** Tightly roll the dough up starting from the long edge. Use a sharp knife or unflavored dental floss to cut into 12 even rolls.
8. **Second Rise:** Place the rolls into a greased 9×13 inch baking pan. Cover and let rise again for 30–45 minutes until they are puffy and touching each other.
9. **Bake:** Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they are lightly golden brown on top. (If they brown too quickly, tent with foil after 15 minutes).
10. **Frost:** While the rolls bake, beat the cream cheese, butter, powdered sugar, vanilla, and strawberry liquid (or milk) until smooth. Spread the icing generously over the warm rolls.
Notes
Fresh vs. Frozen: Fresh strawberries are best for the filling as they release less water. If using frozen, be sure to cook them down longer to evaporate excess moisture so your buns don’t get soggy.
Cutting Tip: Using unflavored dental floss to cut the dough log prevents squishing the rolls and keeps the layers beautiful.
Overnight Option: After cutting the rolls and placing them in the pan, cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for about 1 hour before baking.
Flour Note: Bread flour can be used instead of all-purpose flour for an even chewier, fluffier texture.
- Prep Time: 30
- Cook Time: 25
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian