| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1.5 hours |
| Servings |
rolls
|
Ingredients
The Dough
- 1 cup whole milk
- 1 1/4 oz packet active dry yeast (entire packet)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter melted
- 1 tsp salt
- 2 eggs
- 4.5 cups all-purpose flour
Strawberry Filling
- 1 1/2 cup chopped fresh strawberries
- 1 cup strawberry jam of choice
- 3/4 stick unsalted butter softened so you can spread it
Cream Cheese Almond Icing
- 1 block cream cheese (4 oz)
- 2 3/4 cup powdered sugar
- 1 stick unsalted butter softened
- 3 teaspoons almond extract
- 1-2 drops pink food coloring
- sprinkles and more chopped strawberries for decor
Ingredients
The Dough
Strawberry Filling
Cream Cheese Almond Icing
|
|
Instructions
- Start by making your dough. In a medium microwave safe bowl, microwave 1 cup of whole milk for 1 minute. Warming it to reach a temperature of 105 degrees.
- Sprinkle the packet of yeast over the milk. Do not stir. Let sit for 5 minutes.
- The yeast will still be on the surface. After the 5 minutes, stir in the sugar, melted butter, salt, eggs.
- Once combined, pour the milk mixture into your stand mixer bowl using the dough hook attachment. Add in the 4 cups of flour one at a time.Let the dough hook run for 6 minutes creating a stretchy dough ball. Scraping the sides as needed. If you do not have a stand mixer with a dough hook, simply mix the milk mixture and flour with a rubber spatula and transfer to a floured surface kneading by hand for 6-8 minutes.
- Once the dough is kneaded and stretchy-smooth, transfer the dough ball to a lightly greased bowl. Cover with foil or a kitchen towel and let rise in a warm place for 1 hour, until it has doubled in size. This step is VERY important to create a fluffy roll in the end. I like to put my bowl in my oven under "keep warm" mode.
- After your dough has doubled in size, transfer to a floured surface. I like to lightly dust my giant wood cutting board for this. Roll out your dough into a 21''x16'' rectangle about 1/4 inch thick. This does not have to be exact, just close enough.
- Spread 3/4 stick softened butter over the entire stretch of dough using the back of a spoon or pastry brush.
- Spread 1 cup of strawberry jam over the butter evenly. You don't want big clumps of jelly, this will cause oozing. (Very thin layer is all you need)
- Sprinkle 1 1/5 cups of chopped strawberries over the jam-butter spread.
- Start rolling the dough from the long side top to bottom. Roll tightly and seal edges by pinching the dough when you reach the end.
- Cut the dough log into 1 1/2 - 2 inch slices. You should end up with around 12-14 rolls. Place in a lightly greased baking dish. Make sure to not smush them so they can't spread out a little. Give them a little breathing room.
- Cover back up with your towel or foil and let rise another 45 minutes in warm place. ( I like to use my oven on keep warm).
- Once risen, preheat your oven to 400 degrees.
- Bake 15 minutes or until golden brown.
- While your rolls are baking, make your icing.In a medium microwave safe bowl, soften your cream cheese and butter. (you don't want to melt them, just soften)
- Once soft, stir in your powdered sugar, almond extract, and food coloring. The icing will be very thick at first, keep mixing by hand until you have a smooth thicker consistency.When the rolls are done baking, let cool 5 minutes so icing does not completely melt. Ice your rolls, and decorate with your favorite sprinkle and more chopped strawberries.
Share this Recipe
Leave a Reply