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Summer Strawberry Rolls

Jess Quiles
A seasonal spin on the beloved cinnamon roll with fresh strawberry jam and strawberry cream cheese icing.
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Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Course Appetizer, Breakfast, Dessert
Cuisine American
Servings 12 rolls

Equipment

  • Stand Mixer For mixing the dough. Can be done by hand.
  • 9x13 inch baking pan with walls
  • Pizza Cutter For cutting strips of dough. Can also be done with a knife.
  • Rolling Pin

Ingredients
  

For the Strawberry Jam Filling

  • 3 cups fresh or frozen strawberries
  • 3 tbsp brown sugar (packed)
  • 2 tsp lemon juice
  • 4 tsp cornstarch
  • 2 tbsp water

For the Tangzhong

  • 1/4 cup all-purpose flour
  • 3/4 cup water

For the Dough

  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp instant yeast
  • 3/4 tsp fine sea salt
  • 1/2 cup whole milk room temperature
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • Tangzhong from above recipe
  • 4 tbsp unsalted butter softened

For the Glaze

  • 1 ounce cream cheese room temperature
  • 4 tbsp unsalted butter room temperature
  • 1 cup powdered sugar
  • 1-2 tbsp strawberry filling from above recipe
  • 1 tbsp whole milk

Instructions
 

Strawberry Jam Filling

  • Cook the strawberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally. Use a potato masher or the back of a wooden spoon to mash the berries as they cook.
    3 cups fresh or frozen strawberries, 3 tbsp brown sugar (packed), 2 tsp lemon juice
  • When the berries are completely mashed and have started to thicken, dissolve the cornstarch in the water and stir it into the jam.
    4 tsp cornstarch, 2 tbsp water
  • Continue cooking, stirring frequently for 5 minutes longer, until the jam is super thick and paste-like. Set aside 1-2 tablespoon of the jam (for the glaze), then transfer the rest to a bowl and set it in the fridge to cool.

Tanzhong

  • In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
    1/4 cup all-purpose flour, 3/4 cup water

Dough

  • In a stand mixing bowl, mix together the all-purpose sugar, yeast, and salt until combined.
    3 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 2 tsp instant yeast, 3/4 tsp fine sea salt
  • Add the egg, milk, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it starts to form a shaggy dough ball.
    1/2 cup whole milk, 1 large egg, 1 tsp vanilla extract, Tangzhong
  • With the mixer running on low, add the softened butter ½ tablespoon at a time, letting it fully incorporate into the dough before adding more.
    4 tbsp unsalted butter
  • Once all the butter is added, continue kneading the dough for another 8-10 minutes or until the dough looks smooth and elastic.
    The dough should be sticking to the bottom of the bowl. If it seems too wet and is sticking to the sides of the bowl, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.
  • With lightly buttered hands, remove the dough from the bowl and pull the sides down into the bottom center, to create a smooth round ball.
  • Place the dough seam side down into a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 45-60 minutes, or until doubled in size.
  • Roll the dough out on a lightly floured surface into a 14x18 rectangle, with the long (18-inch) side closest to you.
  • Use an offset spatula to spread the strawberry jam in an even layer all the way to the edges.
  • Then use a pizza cutter to cut 12, 1 ½ inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9x13 baking tray.
  • Cover the pan with plastic wrap and set it aside to rise for another 45-60 minutes, or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
  • Bake the rolls for 23-26 minutes, or until the tops are lightly golden brown. Let the pan cool on a wire cooling rack while you make the glaze.

Glaze Topping

  • In a medium bowl, combine the butter, cream cheese, and powdered sugar until smooth. Then whisk in the milk and reserved strawberry jam. Spread over the cinnamon rolls and enjoy!
    1 ounce cream cheese, 4 tbsp unsalted butter, 1 cup powdered sugar, 1-2 tbsp strawberry filling, 1 tbsp whole milk
Keyword baking, baking recipe, seasonal recipe, summer recipe, sweet breakfast recipe, sweet recipe