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Strawberries and Cream Rolls

A re-post for these beauties and they very much deserve it. I think they’re sort of amazing – a cinnamon roll that is filled with strawberries instead of cinnamon and topped with a creamy glaze? I’d say that’s unique. Happy to repost them because the opportunity arose for my sweet cousin Lindsay’s sprinkle! The ladies were big fans and asked for the recipe – here it is!

Yeast doughs seem to scare people but they’ve actually become my favorite thing to make. Pizza, sticky buns, cinnamon rolls or focaccia, it’s all made with yeast (I think I learned to love it so I could make myself these things). Yeast recipes are not a safe haven for those of you who like to make a recipe “your own” by going rogue. If you follow this as written, it will work out. You can fly solo after you’ve nailed the basics about a thousand times (I follow recipes when I bake – I’ve screwed up too many times in the past and learned my lesson the hard way). That being said, there are few caveats that will still work here.

1)What if you only have instant yeast instead of active dry? Add it to your flour instead of adding it at the beginning with the milk.

2)What if you have frozen blueberries or raspberries? Make blueberry or raspberry rolls.

3) What if you only have salted butter? Fine, add a smidge less salt to the dough.

4) If you don’t have cornstarch, use 2 tsp. of flour instead.

5) What if you don’t have a stand mixer? Follow the recipe as written then for steps 4 and 5, use a hand mixer. For the kneading portion, you will have to do this on the countertop – probably for 10 minutes. Look up a youtube video if you need help.

Any other questions? Ask in the comments. If a recipe is easy I like to tell you emphatically how easy it is. If it’s not easy I just say nothing. So this is me saying nothing (but there’s nothing a challenge in the wintertime that ends with delicious amazing scrumptious rolls).

Strawberries and Cream Rolls

Adapted from Food and Wine

Makes 16

1 c. milk

2/3 c. sugar

1 1/2 tbsp. active dry yeast (or two packets)

8 tbsp. unsalted butter, softened to room temperature

2 large eggs

zest of 1 lemon

1/2 tsp. salt

4 1/4 c. all-purpose flour, plus more for dusting


10 oz. frozen strawberries (or about 3 c.)

 1/4 c. plus 2 tbsp. sugar

2 tsp. cornstarch


1 1/2 c. confectioners’ sugar

3 tbsp. butter, melted

1 1/2 tbsp. heavy cream (or half and half)

1. Preheat oven to 200 degrees. When it reaches 200, turn off the oven.

2. In a glass liquid measuring cup, warm the milk in the microwave for 45 seconds.

3. Pour the warm milk into the bowl of a standing electric mixer fitted with the paddle attachment and stir in the sugar and yeast.  Let stand until the yeast is bubbly, about 5 minutes.

4. Add the softened butter, eggs, grated lemon zest and salt. Mix for just a minute with the dough hook attachment (of stand mixer), or beaters of hand mixer.

5. Add the two cups of flour and beat at medium speed. Switch to dough hook and add remaining flour; beat until until a soft dough forms, about 3 minutes.

6. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

7. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled, 1 to 2 hours.

8. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the long sides.

9. Turn the dough out onto a lightly floured work surface and press it out into a 10-by-24-inch rectangle.

10. In a food processor, chop the frozen strawberries with the sugar and cornstarch. working quickly, spread the filling evenly over the dough.

11. Tightly roll up the dough to form a 24-inch-long log, pinching the ends and edges to seal. Working quickly, cut the log into 5 parts. Cut each part into 3 slices and arrange them in the baking pan, cut sides up (you’ll have 15 rolls – 5 down the long side, 3 across the short side).

12. Cover the rolls and place in warm oven for 1 hour. This is the point when, if making this the night before and serving in the morning, put the rolls in the fridge. They will rise all night in the fridge. In the morning, bring them back to room temperature and then bake like normal.

13. Preheat the oven to 425°. Bake the rolls for about 20-25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

14. In a small bowl, whisk the confectioners’ sugar with the butter and heavy cream until the glaze is thick and spreadable. Add sugar or milk to get the consistency you like. 

15. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.