Ingredients
Scale
- 260 ml (1 cup) warm milk
- 10 g (1 tbsp) instant dry yeast
- 540 g (4 ¼ cups) all-purpose flour
- 65 g (⅓ cup) granulated sugar
- 1 tsp salt
- 1 large egg, room temperature
- 80 g (⅓ cup) unsalted butter, very soft
- 250 g (1 ¾ cups) fresh or frozen strawberries
- 50 g (¼ cup) granulated sugar (for filling)
- Juice of half a lemon
- 100 g (½ cup) cream cheese, softened (Philadelphia recommended)
- 40 g (3 tbsp) unsalted butter, softened (for glaze)
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strawberry puree, cold (from the filling)
Instructions
- Place the strawberries in a saucepan with lemon juice and granulated sugar. Cook over medium heat for about 10 minutes until thickened to jam-like consistency. Blend until smooth and refrigerate until cool.
- In a stand mixer, combine flour, sugar, salt, and yeast. Add warm milk, softened butter, and egg. Knead for 5 to 7 minutes until the dough is smooth and elastic. Let it rise covered in a warm place for about 2 hours.
- Roll out the dough to a rectangle of approximately 40 x 30 cm (16 x 12 inches). Spread the cooled filling over the dough and roll tightly into a log, then cut into 12 pieces.
- Place rolls in a greased baking dish, cover, and let rise for 30 minutes to 1 hour. Preheat the oven to 180°C (350°F) and bake for 20-25 minutes until golden brown.
- While baking, prepare the glaze by beating cream cheese, butter, powdered sugar, vanilla extract, and cold strawberry puree until smooth.
- Spread glaze over warm rolls and serve immediately.
Notes
Use cooled filling to avoid steaming the dough. For a dairy-free version, swap butter with a plant-based spread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Bakery
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg