Strawberry Rolls With Cream Cheese Frosting
When I saw that strawberries were going to be this month’s theme for Twelve Loaves I was thinking of making a twisted roll. Lucky for you my sweet tooth was strong with me that day so I dreamed up a roll filled with fresh strawberries. Not jam. I wanted the flavor of spring to burst out of these rolls with a warm, delightful flavor that could be enjoyed for dessert, breakfast or brunch. Heck, you can eat these whenever you want. I am not going to judge you. In fact, we should have one with some hot coffee or tea right now. Can I pour you a little something to go with your strawberry rolls?
As with most berries, I have a childhood memory of strawberries. 🙂 We didn’t grow our own, but we had a you-pick berry patch near our house. I snuck so many berries into my mouth even after I was told that the berries were weighed by the pound. I was six years old and had no idea that it meant we had to buy and then eat. I didn’t understand what the adults were so worked up about. And no matter how hard I tried, by hands were always stained red. Probably my clothes too.
I have baked these rolls non stop for the past month and I never tire of them. The buttery outer layer of the roll is almost crisp, but soft as it gives way to the soft and warm inside.
I am really enjoying these monthly themes as my fellow bakers and I come up with new treasures to share with you every month. It gives me a great excuse to play around with breads and rolls, baking each theme and loving every minute of it.
Strawberry Rolls Are Good Even Without Frosting
My other half and I enjoyed some of these warm strawberry rolls with the kiddos over the weekend. We dipped ours in coffee (Tay had her hot chocolate) and it was soooooo good without the frosting. They were perfect for brunch. And would be ideal to make as a hostess gift when we visit friends.
These rolls rise in about 2 hours and they are worth the effort. Actually, they’re pretty easy to make. If I can make half a dozen batches over tax-prep-weekend, it must be easy! In fact, these rolls make an excellent dinner roll without any stuffing at all. Just rise, cut, form and bake. But the strawberries are an amazing addition.
The filling perfectly captures the flavor of strawberries in spring, in my opinion. Just a little butter, brown sugar and strawberries. (insert content smile here) I won’t tell you how many rolls I ate while I took these photographs. I wish, at the very least, that I could say I ate them gracefully. That definitely was not the case. 😉
These dessert rolls are worth bragging about. You’re going to love them when you give them a try. These were actually quite simple to make, even easier when I had help. 🙂 Take a peek at the videos below to see my helper in action!
Before you get too excited about these rolls, I’d love it if you would take a look at what my fellow Twelve Loaves bakers have made for you! A BIG thank you to Lora and all of my fellow bakers for always inspiring me and being such a great group to be a part of.
- Strawberry Almond Quick Bread by Renee from Magnolia Days
- Strawberry Bread with Rhubarb and Bananas by Renee from Kudos Kitchen
- Strawberry Buttermilk Scones by Liz from That Skinny Chick Can Bake
- Balsamic Strawberry Cinnamon Rolls by Felice from All That’s Left Are The Crumbs
- Framboise Muffins with Strawberry Jam by Rossella from Ma che ti sei mangiato
- Strawberry Dessert Rolls by Dionne from Try Anything Once Culinary
- Strawberry Hazelnut Buttermilk Quick Bread by Heather from girlichef
- Strawberry Swirl Sweet Rolls by Donna from Cookistry
- Strawberry Bread by Holly from A Baker’s House
- Strawberry Cheesecake Sweet Bread by Stacy from Food Lust People Love
- Strawberry Cream Cheese Muffins by Deepti from Baking Yummies
- Strawberry Danish by Karen from Karen’s Kitchen Stories
- Strawberry Bagels by Lora from Cake Duchess
#TwelveLoaves March: Strawberries. February was a delicious month of Chocolate breads! We are ready for spring and chose Strawberries for our March theme! Choose a recipe featuring strawberries. (Your bread of choice could be accented with fresh or dried strawberries, strawberry preserves) Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with STRAWBERRIES. Let’s get baking!
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and this month the fabulous Alice of Hip Foodie Mom.
- 3 cups all purpose flour
- ½ tsp salt
- ¼ cup granulated sugar
- one .75 oz packet instant yeast
- ¾ cup milk room temperature
- ¼ cup butter melted and cooled
- 6 tsp brown sugar
- 1 cup diced strawberries
- 2 tbsp melted butter
- 2 oz room temperature cream cheese
- 1 cup powdered sugar
- ½ tsp lemon juice
- 1 tbsp butter room temp
- 1 tbsp milk
- In a large mixing bowl combine flour, salt, sugar and yeast.
- Then add milk and butter.
- Mix together until the ingredients for a dough.
- Knead for 5 minutes.
- Dough should be smooth and a tad sticky when you touch it with your finger.
- Form into a ball and place dough in mixing bowl.
- Cover the top of the bowl with plastic wrap.
- Set in a warm place to rise for 1 hour or until nearly doubled in size.
- Butter one bread loaf baking pan.
- Remove dough from bowl and place onto a clean, dry, flat surface.
- Divide dough into 12 equal pieces.
- Form into rolls.
- Cover dough balls with plastic wrap and let them rest for 20 minutes.
- Use a rolling pin to roll out each dough ball into a flat circle.
- Put diced strawberries in the center of the rolled out dough ball with ½ tsp brown sugar and a little dab of butter, leaving room around the edge to bring the ends together and pinch them closed.
- Place rolls into the loaf pan after filling them.
- Let rolls rise in a warm place for 30-45 minutes. They will almost double in height.
- Preheat your oven to 350 degrees.
- Bake for 25 minutes or until tops are golden brown. While hot, brush tops with milk. This will keep the tops soft.
- To make the frosting, combine ingredients in the bowl of a stand mixer and whisk together until smooth.
- Scrape bottom of the bowl and whisk attachment and continue to mix for another 3 minutes. Spread over warm rolls.