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:
- 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.
- Once the yeast is bubbly and foamy, add the rest of the sugar, salt, egg, and browned butter and mix to combine.
- 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.
- 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.
- 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.
- Meanwhile you can make the strawberry jam if you’re making your own (see under next set of directions). Otherwise proceed.
- Preheat oven to the lowest setting and turn it off.
- Once the dough has risen, transfer it to a lightly floured work surface and roll out the dough into a 9″ x 20″ rectangle.
- Spread the strawberry jam evenly over the dough and lay the sliced strawberries all over.
- 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!
- Take a piece of unflavored floss, slide it under the roll, cross it, and pull through to cut it into 6 individual pieces.
- 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.
- Take the rolls out and preheat the oven to 350° F.
- 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:
- 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.
- 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:
- Mix the cream cheese and mascarpone with a hand held mixer till fluffy, add the powdered sugar, and beat to combine.
- Stir in the strawberry jam and spread over warm strawberry rolls. Enjoy!