Strawberry Cream Cheese Rolls
Soft, pillowy sweet rolls filled with fresh strawberries, luscious cream cheese, and a fluffy homemade dough. Perfect for breakfast, dessert, or a cozy weekend bake!
Equipment
- Mixing bowls
- Rolling Pin
- Baking Dish
Ingredients
Dough
- 1 cup warm milk
- 2 1/4 tsp active dry yeast
- 1 large egg
- 1/4 cup granulated sugar
- 1/4 cup softened butter
- 4 cups all-purpose flour
- 1/2 tsp salt
Filling
- 1 cup fresh strawberries, diced
- 3/4 cup strawberry jam or preserves
Cream Cheese Icing
- 4 oz cream cheese, softened
- 1/4 cup softened butter
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Warm the milk to about 110°F. Sprinkle yeast over the milk with a pinch of sugar and let sit 5–10 minutes until foamy.
- Add egg, sugar, softened butter, and salt. Mix gently to combine.
- Combine 3½ cups flour in a large bowl. Add wet mixture and stir until dough forms. Add remaining flour as needed until soft and not sticky.
- Knead 5–7 minutes until smooth. Place in greased bowl, cover, and let rise 1–1.5 hours or until doubled.
- Mix diced strawberries with jam. Prepare cream cheese icing by blending cream cheese, butter, vanilla, and powdered sugar.
- Roll risen dough into a 16×12 inch rectangle. Spread strawberry filling evenly, leaving a small border.
- Roll tightly from the long edge and slice into 12–16 rolls. Place in baking dish and let rise 30–45 minutes until puffy.
- Bake at 375°F (190°C) for 18–22 minutes, until golden and cooked through.
- Cool 5–10 minutes and drizzle warm rolls with cream cheese icing.
Notes
Use fresh strawberries for best texture. If baking ahead, rewarm rolls lightly before serving to restore softness.