Luscious, so soft, fluffy, and bursting with strawberry flavor—these strawberry rolls are terrific. One of the easy strawberry desserts, you can make the dough ahead—perfect for dessert or a weekend morning!
Prep Time2 hourshrs
Cook Time20 minutesmins
Resting Time8 hourshrs
Course: Breakfast, Dessert
Cuisine: American
Servings: 12Rolls
Calories: 225kcal
Author: Natasha Minocha
Ingredients
1cupMilk, lukewarm
1/4cupSugar
1/4cupVegetable oil
1.5tspDried active yeast
2 1/3cup All-purpose flour
1/4tspBaking powder
1/4tspBaking soda
1/4tspSalt
1/4cup All-purpose flour
Filling
1/2cup Strawberry jamI used a mix of store-bought and homemade jam
In a small bowl combine milk, sugar, oil, and yeast.
Set aside for 5-10 minutes until the mixture is bubbly.
Whisk in the 2 and 1/3 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt.
The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days.For easier handling, I like to refrigerate the dough overnight.
Preheat your oven to 200 C. Butter your baking pan. I used a 9" pie dish and a small baking tray.
Sprinkle flour on your work surface and roll out the dough into a large rectangle, approximately 12"x 17".
Spread the strawberry jam over the dough.
Top with freshly grated orange zest.
Starting with the long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
Cut into 12 slices, place cut side down in your greased baking dish. Cover and place in a draft-free place.
Let the rolls rise for another 15-20 minutes, until puffy.
Bake for 20-22 minutes until they are golden brown on top.
Let the rolls cool in the pan for 5 minutes, then pour the cream cheese glaze over the rolls. Sprinkle some chopped strawberries and orange zest.
Serve warm or at room temperature. Enjoy!
Glaze
Whisk together the cream cheese, milk, and icing sugar in a small bowl, until thick and smooth.