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Strawberry Rolls with Cream Cheese Glaze - A Family Feast

Strawberry Rolls with Cream Cheese Glaze

Strawberry Rolls with Cream Cheese Glaze have a sweet strawberry filling wrapped around tender fluffy pastry and topped with a luscious cream cheese glaze.

Yield: 12 rolls 1x
Prep: 3 hoursCook: 25 minutesTotal: 3 hours 25 minutes
Scale:

Ingredients

Dough

5 cups all-purpose flour, divided

1 package dry yeast (1/4 ounce)

5 tablespoons butter

1 tablespoon extra-virgin olive oil

1/3 cup granulated sugar

1/2 teaspoon salt

1 cup of whole milk

3 eggs

Filling

12 ounces fresh strawberries, sliced

1 cup granulated sugar

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon strawberry extract (use vanilla if you can’t find strawberry)

Glaze

8 ounces cream cheese, softened

4 tablespoons butter, softened

2 cups confectioner’s sugar

1 teaspoon strawberry extract

1 teaspoon vanilla extract

1/4 teaspoon salt


Instructions

  1. Sift five cups of flour into a large bowl and add half to the bowl of a stand mixer, keeping the second half for later in this recipe.
  2. Add the package of dry yeast to the flour in the stand mixer and mix once to combine with the paddle attachment.
  3. In a small saucepan, heat butter, olive oil, sugar, and salt until just warm and butter is melted. Add the milk and heat and stir just until the mixture has reached 110 degrees F.
  4. Add this mixture one third at a time to the flour mixture in the stand mixer, beating on low speed until all the liquid is in.
  5. Add the eggs one at a time while continuing to beat on low speed.
  6. Scrape the sides and beat on high speed for 3 minutes.
  7. Pull out the paddle and replace it with the dough hook. On low speed, add in a little flour at a time from the sifted flour from earlier until a soft dough has formed. 
  8. At this point, the mixture should have come together into a soft but not too sticky, pliable dough. If it is still too sticky, add a tablespoon of flour at a time until it is no longer sticky and doesn’t stick to the bottom when mixed.
  9. Place the dough in a large, greased bowl (brush bowl with olive oil), turn and cover with plastic and a towel. Let rise in a warm place until doubled in size.  (1-2 hours)
  10. While dough is proofing, put cut up strawberries into a saucepan with the sugar, lemon juice, and extract and cook for 30-35 minutes on low until reduced and thick. Set aside to cool.
  11. Butter a 9×13-inch baking dish and set aside.
  12. After the dough has doubled, punch it down and let it rest for 10 minutes.
  13. Roll the dough out on a lightly floured surface to a 14×22-inch rectangle.
  14. Spread the cooled filling with an offset spatula to all edges except the back long edge.
  15. With a pastry brush, brush a little water on the edge that was left dry.
  16. Begin rolling the long side towards the edge you just wet, ending with seam side down.
  17. With a thin bladed, sharp knife, cut the dough in half and in half again (four even pieces). Then cut each piece into thirds so you end up with twelve pieces.
  18. Arrange in the prepared 13×9-inch baking pan or dish, cut side up.
  19. Spray the top of the rolls with kitchen pan spray and place a sheet of plastic wrap and a dish towel over the top and proof for one hour in a warm place until doubled in size.
  20. Preheat oven to 375 degrees F., and place oven rack into center of the oven.
  21. Bake uncovered for 18-22 minutes until golden. To test for doneness in the center, poke with a probe thermometer and if at least 200 degrees F, remove from oven. If the internal temperature rises higher than 200 degrees F before they finish browning, this is fine.
  22. While the rolls bake, make the glaze.
  23. In a large bowl, place softened cream cheese and softened butter and beat with a hand mixer for about five minutes until creamed and slightly pale.
  24. Add half the powdered sugar and slowly beat until incorporated. Add the rest of the powdered sugar and again, mix on low until incorporated.
  25. Add the two extracts and salt and beat on high for five minutes until creamy and fluffy.
  26. Once the rolls come out of the oven, set the pan on a cooling rack and cool for five minutes.
  27. Use the offset spatula to smear the glaze all over the tops while still warm.
  28. Use a small thin sharp knife and gently separate the rolls from each other. Then use a small spatula to lift them out of the pan and onto serving dishes.
  29. If garnishing with a strawberry fan, place on the side of the dish when serving. See Tips & Tricks in our post on how to make a strawberry fan.

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© Author: A Family Feast
Cuisine: American Method: baking