Original recipe by Stephanie Suen (The Buttery Whisk) can be found here.

Ingredients:

For the dough:

  • 1/2 cup of whole milk (warm)
  • 1 1/4 tsp active dry yeast
  • 1 egg (room temp)
  • 1/4 cup Melt Organic Unsalted Butter Sticks (browned)
  • 1/2 tsp kosher salt
  • 1/4 cup granulated sugar
  • 2 1/4 cups of all-purpose flour
  • 1/4 cup heavy cream (warmed)

 

For the strawberry filling:

  • 1/2 cup strawberry jam
    • 1lb strawberries
    • 3/4 cup granulated sugar
    • 3 tbsp lemon juice
  • ~12 fresh strawberries (sliced thinly)

 

For the frosting:

  • 2 oz. cream cheese (room temp)
  • 2 oz. mascarpone (room temp)
  • 1/4 cup powdered sugar
  • 2-3 tbsp strawberry jam

Directions:

For the dough:

  1. In a bowl connected to a stand mixer, pour in the warmed milk, yeast, and a sprinkle of sugar. Let it sit for 10 minutes until bubbles form. If there’s no reaction, start over, this means your yeast is dead.
  2. Once the yeast is bubbly and foamy, add the rest of the sugar, salt, egg, and browned butter and mix to combine.
  3. Change to a dough hook and add the flour. Mix on low for 3-5 minutes or until a dough forms and it all comes together.
  4. Turn the speed up to medium and mix for another 5 minutes until the dough is soft, smooth, and not too sticky. If it is, add in 1 tbsp of flour at a time. The dough should not stick to the sides of the bowl too much.
  5. Transfer the dough to a well oiled bowl, cover it with a wet towel and set it in a draft free area to rise till double in size for about 45 minutes to 1 hour. I leave mine in the oven turned off.
  6. Meanwhile you can make the strawberry jam if you’re making your own (see under next set of directions). Otherwise proceed.
  7. Preheat oven to the lowest setting and turn it off.
  8. Once the dough has risen, transfer it to a lightly floured work surface and roll out the dough into a 9″ x 20″ rectangle.
  9. Spread the strawberry jam evenly over the dough and lay the sliced strawberries all over.
  10. Roll the dough like you would a cinnamon roll, making sure it’s tight. It may be a bit difficult because the dough is soft and the jam is slippery, but do the best you can!
  11. Take a piece of unflavored floss, slide it under the roll, cross it, and pull through to cut it into 6 individual pieces.
  12. Transfer the rolls to a greased baking tray, cover it with a wet towel and place into the warm oven for 30 minutes till the rolls have proofed for the second time.
  13. Take the rolls out and preheat the oven to 350° F.
  14. Pour the warmed heavy cream over the rolls and bake for ~20 mins or until the tops start turning golden brown.

 

For the strawberry filling:

  1. If you are making the strawberry jam, place all the ingredients in a saucepan and cook it on low heat till strawberries softens, stirring often. Smash the berries with a fork or potato masher and continue cooking on medium heat till the liquid is at a boil and starts to thicken. If you have a candy thermometer, it should reach 220° F before taking it off the heat.
  2. You can store the jam in a sterilized jar or transfer to a bowl to cool if using immediately. The texture will be closer to jam after being refrigerated overnight.

 

For the frosting:

  1. Mix the cream cheese and mascarpone with a hand held mixer till fluffy, add the powdered sugar, and beat to combine.
  2. Stir in the strawberry jam and spread over warm strawberry rolls. Enjoy!