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I stumbled upon these roasted strawberry rolls during my kitchen experiments and they've become a real gem in my collection. When baked, the sweet strawberries develop an amazingly rich flavor while the cream cheese-infused dough stays wonderfully soft and fluffy. I love serving them for weekend brunches or when friends drop by for coffee—their faces always light up with that first bite.
Heartwarming Pleasure in Every Bite
These rolls are truly something special, blending creamy goodness with the bright flavors of strawberries. I adore how cinnamon and orange zest bring a gentle warmth and zing to each mouthful. They've turned into my signature treat for special moments, but truthfully, I sometimes make them just because we need a little sweetness in our day. The filling gets delightfully melty and the cream cheese frosting really takes everything to the next level.
Everything You'll Need for Flawless Rolls
- Strawberries: 1 liter (567g) fresh or frozen for a naturally sweet and intense filling.
- Sugar: 1/2 cup + 2 tbsp (124g) divided between the filling and dough.
- ClearJel: 4 tsp to thicken our strawberry mixture.
- Cinnamon: 1/2 tsp for that warm and comforting touch.
- Orange zest: 2 tsp to add freshness.
- Milk: 3/4 cup (170g) warmed to wake up the yeast.
- Cream cheese: 113g for the dough and 57g for our icing.
- Butter: 2 tbsp (28g) to enrich the dough.
- Flour: 3 1/4 cups (390g) for a soft and workable dough.
- Powdered sugar: 1 cup (113g) for the frosting.
- Vanilla extract: 1/2 tsp to flavor the icing.
- Milk or cream: 1 1/2 to 2 tsp to get the perfect frosting consistency.
Let's Make Them Together
- Preparing the Filling
- First, heat your oven to 180°C. Spread your cleaned, hulled strawberries on a baking sheet and sprinkle with 2 tbsp sugar. Roast them for about 25-30 minutes or 40-45 minutes if using frozen ones. Once cooled, gently mash them and mix with the remaining sugar, ClearJel, cinnamon, and orange zest.
- Creating the Perfect Dough
- Warm your milk, cream cheese, and butter in the microwave until just barely warm to touch. Mix with sugar, egg, yeast, salt, and flour until you get a beautiful soft and elastic dough. Let it rest for about 45-60 minutes until it puffs up nicely.
- Putting It All Together
- Roll your dough into a 40x30 cm rectangle on parchment paper. Spread this wonderful strawberry filling leaving a small border. Roll it up tightly and place in the fridge for 30 minutes before cutting into 12 equal pieces. Arrange them in a buttered dish and let rise again for 45-60 minutes.
- The Final Touch
- Bake at 180°C for 28-30 minutes until they're nicely golden. While baking, make the icing by mixing cream cheese, powdered sugar, vanilla, and just enough milk for a smooth consistency. Spread over your still-warm rolls and watch it melt into all the nooks and crannies.
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My Kitchen Secrets for Outstanding Rolls
After making these countless times in my kitchen, I've picked up a few tricks. Go for the ripest strawberries you can find and try adding a dash of cardamom to the filling—it's absolutely magical. Don't be afraid to play with the frosting too; I sometimes toss in orange or lemon zest when I want to fancy them up. They keep well in the fridge for a few days, but honestly, they never last that long at my house. You can also freeze them for those unexpected sweet cravings.
Frequently Asked Questions
- → Can frozen strawberries work for this?
- Yes, frozen ones are great here. Let them thaw slightly before roasting, and drain any extra liquid to avoid sogginess.
- → What if I can't find ClearJel?
- Cornstarch or potato starch works too. Use the same amount, but mix it with a touch of sugar before adding it to the strawberries.
- → What's the secret for soft dough?
- Knead it well and stick to the rising times. Make sure the milk's warm but not too hot, so the yeast stays active.
- → Can I make these rolls ahead of time?
- Yes! Prepare them up to the second rise, then chill them overnight. Let them come to room temp before baking.
- → What's the best way to store these rolls?
- Keep them in the fridge for up to 3 days in an airtight container, or freeze for 2 months. Warm them up slightly before eating.