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Strawberry Sweet Rolls with Vanilla Cream Cheese Glaze Recipe

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4.4 from 1 review

  • Author: Eliza
  • Total Time: 4 hours (including rising and optional refrigeration time)
  • Yield: 8 servings
  • Diet: Vegetarian

Description

Delight in these homemade Strawberry Sweet Rolls topped with a luscious Vanilla Cream Cheese Glaze. Soft, fluffy rolls are filled with sweet strawberry preserves, baked to golden perfection, and finished with a smooth, creamy glaze that adds the perfect touch of indulgence. Ideal for breakfast, brunch, or a special treat anytime.

Ingredients

For the Dough

  • 1 large egg
  • 2 1/4 cups all-purpose flour (plus up to 1/4 cup additional, to be added only if necessary)
  • 3 tablespoons granulated sugar
  • 3 tablespoons canola or vegetable oil
  • 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet; Red Star Platinum recommended)
  • Pinch salt (optional and to taste)
  • 1/2 cup milk (light coconut milk, buttermilk, cow, goat, almond, or soy milk can be used)

For the Filling

  • 2 tablespoons unsalted butter (very soft)
  • About 3/4 cup strawberry preserves or jam (alternatively blueberry, raspberry, peach, apricot)

For the Cream Cheese Glaze

  • About 3 ounces (1/3 cup) cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 to 3 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if kneading by hand), combine the egg, flour, sugar, oil, yeast, and salt (if using). Use 2 1/4 cups flour initially. Do not use whole wheat or wheaty flours as they hinder rising.
  2. Warm the Milk: Heat the milk to the appropriate temperature (about 120–130°F for Red Star Platinum yeast) using a microwave or stove. Ensure the milk is warm but not hot to avoid killing the yeast.
  3. Knead the Dough: Pour the warm milk over the dry ingredients and knead on low speed for about 7 minutes in the mixer or 10 minutes by hand.
  4. Adjust Flour if Needed: If dough is too sticky after 5 minutes, gradually add up to 1/4 cup more flour, 1 tablespoon at a time, until dough clears the sides of the bowl but still sticks slightly to the bottom. Avoid over-flouring to maintain fluffiness.
  5. First Rise: Transfer the dough to a large greased bowl, cover tightly with plastic wrap, and let it rise in a warm, draft-free spot for about 2 hours until doubled. A warm environment can be created by briefly preheating the oven to 400°F and then turning it off before placing the dough inside.
  6. Punch Down and Knead: After rising, punch the dough down and knead it on a floured surface or Silpat for about 3 minutes.
  7. Prepare Baking Dish: Spray a 9 or 10-inch pie plate or similar-sized baking dish with cooking spray and set aside.
  8. Roll Out Dough: Roll the dough into an approximately 18 by 12-inch rectangle.
  9. Spread Filling: Evenly spread the softened butter over the dough surface, followed by the strawberry preserves, leaving a small margin around the edges.
  10. Form Rolls: Starting at one long side, roll the dough tightly into a cylinder.
  11. Slice Rolls: Using a bench scraper, serrated knife, or unwaxed dental floss, slice the cylinder into 8 to 10 even pieces (about 2 inches wide). Expect some jelly to escape; push it back as best as possible.
  12. Arrange and Second Rise: Place the rolls cut side up in the prepared baking pan and cover with plastic wrap. Choose either to let them rise in a warm place until nearly doubled (60 to 75 minutes) or refrigerate them for up to 18 hours and then let rise before baking.
  13. Preheat Oven: In the last minutes of proofing, preheat the oven to 350°F.
  14. Bake Rolls: Bake the rolls at 350°F for 25 to 30 minutes until lightly golden and cooked through. If they brown too quickly on top, tent loosely with foil during the second half of baking.
  15. Make Cream Cheese Glaze: While baking, beat together cream cheese, granulated sugar, softened butter, and vanilla extract until smooth, adjusting ratios to taste.
  16. Glaze and Serve: Drizzle generously over warm rolls as soon as they come out of the oven. Serve immediately.
  17. Storage: Rolls are best fresh but can be stored at room temperature in an airtight container up to 4 days and reheated briefly in the microwave. Refrigerate leftover glaze for up to 2 weeks or use as a fruit dip.

Notes

  • Use all-purpose or bread flour only; whole wheat flours will prevent proper rising.
  • Warm milk temperature is critical for yeast activation; use a thermometer if possible.
  • Do not over-flour the dough; it should remain slightly sticky for fluffier rolls.
  • The oven warm spot trick helps create a consistent rise environment.
  • Dental floss is an effective tool for cleanly cutting the rolls without squishing.
  • The make-ahead option allows refrigerating rolls up to 18 hours before baking.
  • If the rolls brown too quickly during baking, tent with foil to prevent over-browning.
  • Extra glaze can be refrigerated and used as a delicious fruit dip.
  • Prep Time: 30 minutes
  • Cook Time: 25 to 30 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/strawberry-sweet-rolls-with-vanilla-cream-cheese-glaze-recipe/