Strawberry Cream Cheese Rolls

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Strawberry cream cheese rolls are buttery brioche buns topped with tangy cream and jammy strawberries. Super easy to make, they are soft, fluffy, and baked to golden perfection with simple pantry ingredients!

Prep Time2 30

Cook Time20

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: Rolls

Calories: 362kcal

Author: Natasha Minocha

Ingredients

3/4 cup Warm milk
1 tbsp Active dry yeast
3 cups All-purpose flour
1/2 cup Butter, softened I used salted butter.
3 tbsp Sugar

Cream Cheese Filling

2/3 cup Cream cheese
3 tbsp Icing sugar
1/2 tsp Vanilla extract
3-4 tbsp Strawberry jam

Eggwash

1 Egg, beaten well

Garnish

Fresh strawberries for garnishing

US Customary - Metric

Instructions

Combine the milk and yeast in a small bowl. Keep in a draft-free place for 5 -10 minutes until frothy.
3/4 cup (190g) Warm milk, 1 tbsp Active dry yeast
Combine the flour, sugar, butter, and yeast milk mixture in the bowl of your stand mixer.
Add 1/2 tsp salt if using unsalted butter.
3 cups (375g) All-purpose flour, 1/2 cup (115g) Butter, 3 tbsp Sugar
Knead the dough for 10-12 minutes, until the dough is smooth and elastic.
You can also knead this dough with your hands on a floured work surface.
If the dough seems too sticky, add more flour, 1 tablespoon at a time. If it seems too dry, add more milk, 1 tablespoon at a time.
This dough should be soft and slightly sticky. The softer the dough, the softer and fluffier the rolls!
Place the dough in a lightly greased bowl. Cover with a damp kitchen towel and place in a draft-free area to rise for an hour or until doubled in size.
You can also place the dough in the refrigerator for an overnight rise.
Once the dough has doubled, turn it out on your work surface and gently deflate it.
Divide the dough into 8 equal-sized pieces. I used a kitchen scale to measure each dough piece which weighed about 90 gms.
Shape each dough piece into a round ball and place them on a baking tray lined with parchment paper.
Cover and allow to proof for 30 minutes or until slightly puffy.
In the meantime, preheat your oven to 190 C / 375 F and prepare the cream cheese filling.

Cream Cheese Filling

Whisk together the cream cheese, icing sugar, and vanilla extract until smooth. Keep aside.
2/3 cup (150g) Cream cheese, 3 tbsp Icing sugar, 1/2 tsp Vanilla extract

Assembly

Make a deep well in each of the buns.
You can use the bottom of a glass or jar or your hands.
Spoon a dollop of the cream cheese filling in each of the indents. Top with 1 teaspoon of strawberry jam.
3-4 tbsp Strawberry jam
Brush the sides of the rolls with egg wash.
Bake at 190 C / 375 F for 20-22 minutes or until the rolls are golden brown.
Top with fresh strawberries while the buns are still warm.
Allow the rolls to cool for at least 10 minutes before serving. Enjoy!

Video

Notes

The dough for these strawberry brioche buns will be quite soft and slightly sticky, which will make the buns super soft and fluffy. So, avoid adding extra flour to your dough.

Always test your yeast before adding it to other ingredients. Mix 1/2 teaspoon of yeast with warm water. Set aside for 5-10 minutes in a warm place. If the mixture gets bubbly and foamy, your yeast is good to use.

I have included ingredient measurements in cups, but for more consistent and better results, it's best to use metric measurements. A kitchen scale is your best friend for all your baking!

You can easily make the dough ahead of time. Refrigerate the dough for up to 24 hours, shape and bake the next day. Allow the dough to sit at room temperature for 15-20 minutes before using. I like to prepare the dough the night before and then refrigerate it. This also makes handling the soft, sticky dough easier.

Use room temperature cream cheese. This helps in making a smoother filling quickly. It's important that you don't leave the cream cheese out for more than 2 hours otherwise it can spoil.

Nutrition