Sweet strawberry breakfast rolls (Print Version)
# Ingredients:
→ For the Dough
01 -
½ cup warm whole milk (105°-110°F)
02 -
⅓ cup plus 1 teaspoon granulated sugar, divided
03 -
1 teaspoon active dry yeast
04 -
2 cups all-purpose flour
05 -
¼ cup unsalted butter
06 -
¼ teaspoon salt
07 -
1 large egg
→ For the Filling
08 -
¾ cup chopped fresh strawberries
09 -
½ cup strawberry jam
→ For the Icing
10 -
2 ounces cream cheese, room temperature
11 -
1 tablespoon unsalted butter, room temperature
12 -
½ cup powdered sugar
13 -
3 tablespoons whole milk
14 -
¼ teaspoon vanilla extract
# Instructions:
01 -
Mix the warm milk with a teaspoon of sugar and the yeast in a small bowl. Let it sit until it gets nice and bubbly, about 5-10 minutes.
02 -
In your stand mixer bowl, combine the remaining sugar, flour, butter, salt, and egg. Use the paddle attachment on medium-low until everything looks like coarse crumbs, then switch to the dough hook.
03 -
Pour in your bubbly yeast mixture and beat on medium-low for about 8 minutes until you get a smooth, sticky dough. It should be tacky but not stick to your finger when touched quickly. Add extra flour one tablespoon at a time if needed.
04 -
Lightly oil a large bowl, place your dough in it, and turn to coat. Cover and let it rise somewhere warm until it doubles in size, about an hour.
05 -
Turn your risen dough onto a lightly floured surface. Press it into a square to release some air, then roll it out into a 12x16-inch rectangle.
06 -
Lightly butter a 10-inch pie dish or give it a quick spray with baking spray.
07 -
Mix the chopped strawberries and jam in a bowl. Spread this delicious mixture over your dough rectangle, leaving a 1/2-inch border on one of the short sides.
08 -
Starting from the short side without the border, roll the dough into a log and pinch the seam to seal it. Trim 1/2-inch off each end with a serrated knife or unflavored dental floss, then cut the log into 8 even rolls.
09 -
Place the rolls cut-side down in your prepared pie dish. Cover loosely and let them rise in a warm spot until doubled in size, about 45 minutes to an hour.
10 -
Preheat your oven to 350°F while the rolls are rising. Once they've doubled, uncover and bake for 25-30 minutes until golden brown. Let them cool slightly while you make the icing.
11 -
Beat the cream cheese and butter in a medium bowl until well combined. Add the powdered sugar, milk, and vanilla, then beat until smooth. Spread this luscious icing over your warm rolls and enjoy!
# Notes:
01 -
If you don't have powdered sugar, you can make your own by blending regular sugar until fine and powdery.
02 -
Make sure your milk temperature is between 105°F and 110°F - too hot will kill the yeast, too cold and it won't activate properly.
03 -
For the perfect warm spot to rise your dough, preheat your oven at 350°F for just 1 minute, then turn it off. With the door closed, it'll be just the right temperature.
04 -
The strawberry filling might seem like it's not enough when you're spreading it, but once rolled up, each roll gets plenty of flavor. Too much filling will just leak out during baking.
05 -
For best results, measure your flour with a kitchen scale. If you don't have one, fluff the flour with a spoon before scooping into measuring cups and level off with a knife to avoid dense rolls.