HOW TO MAKE STRAWBERRY CREAM CHEESE ROLLS
These strawberry cream cheese rolls have a light and airy texture, a buttery flavor, and a significant portion of gooeyness. They have a handmade strawberry pie filling in the middle, along with fresh strawberries, and they are topped with a tangy cream cheese frosting. The dough doesn’t need much kneading, and it comes out buttery and tender. In the oven, the dough is steamed by the strawberry filling, which helps to keep the cookies extraordinarily soft and gooey.
The things that I like most about these creamy rolls are the following: first, the dough requires no kneading, so it is quite simple to prepare, and it always comes out fluffy and soft. In addition, the filling has a very sticky texture. These rolls will never get dry and will keep their soft texture for many days. Also, they are topped with an easy cream cheese frosting that tastes like strawberries. And last but not least, they have a strong flavor of strawberry. Easy fresh strawberry filling is cooked and rolled up with chopped fresh strawberries in these treats.
FOR THE FILLING, I USED:
Fresh chopped strawberries; I used 3 cups.
200 grams.Of granulated sugar.
A pinch.Of sea salt.
Juice and zests of a large lemon.
3 Tbsp.Of cornstarch.
½ Cup.Of cold butter.
1½ Cups.Of chopped strawberries.
THE DOUGH INGREDIENTS:
600 grams.Of all purpose flour.
¾ Cup.Of very soft butter.
½ Cup.Of warm water.
1 Tsp.Of granulated sugar.
2¼ Tsp.Of active dry yeast.
⅓ Cup.Of granulated sugar.
⅛ Tsp.Of sea salt.
2 lightly beaten eggs.
1 Tsp.Of vanilla extract.
¾ Cup.Of warm milk.
THIS IS WHAT YOU’LL NEED FOR MAKING THE FROSTING:
¼ Cup.Of strawberry filling.
2 Cups.Of powdered sugar – sifted.
Softened cream cheese.
THE FILLING PREPARATION:
In a medium saucepan, mix together the strawberries, sugar, lemon juice, lemon zest, and salt. Slowly cook over a medium flame, stirring occasionally, until the juices have been released. Let the strawberries soften in the simmering liquid for approximately 5 minutes.
Take off the heat, then mash with a potato masher or combine in a blender. Whisk in the cornstarch (or blend). Return to the stove and simmer, stirring occasionally, until the mixture has thickened.
Transfer to a heat-resistant container and stir in the cooled butter. Combine the ingredients and mix until the butter has melted. Wait until it reaches room temperature (or chill).
THE DOUGH PREPARATION:
In a small dish, combine warm water, 1 teaspoon of sugar, and yeast. Make sure the yeast is completely dissolved by stirring. You need to wait around 5-10 minutes for the foam to develop on top. After 10 minutes, if there is still no froth, remove the yeast and replace it.
Mix the flour, sugar, and salt in a large bowl. The butter, eggs, vanilla, milk, and yeast mixture should be added to the well you’ve made in the center.
Make a ball of dough by mixing ingredients together. Put the bowl in a warm spot (see instructions) for 45 minutes, or until the dough has doubled in size. Meanwhile, butter a 9-by-13-inch baking pan and let the dough rise in it.
Remove the dough from the bowl and place it on a floured board. To get a uniform texture in the dough, it should be flattened and folded many times. Make a rectangle approximately 18 inches by 24 inches out of the dough.
For the icing, set aside a quarter cup of the strawberry filling. Spread the remaining strawberry filling over the dough, leaving a 1-inch border around the borders. Top with the sliced strawberries you set aside.
Then, beginning at one of the longer sides, roll yourself into a log. Divide the roll into 12 pieces by marking it. String or unflavored dental floss may be used to encircle the log and be pulled tight to sever it.
Using your hands, pick up the roll and set it on the baking sheet. Any spilled filling should be re-added to the top of the roll. Proceed to do the same with the remaining parts.
In a warm place, let the dough rise until it has doubled in size, approximately 30 minutes. Bring oven temperature up to 180C (350F). Put the rolls in the oven and bake for 25 to 30 minutes, or until the tops are golden. Leave in the pan to cool, and whip up the icing in the meanwhile.
THE FROSTING PREPARATION:
In a medium dish or stand mixer, whisk together the softened cream cheese, powdered sugar, and the strawberry filling you saved. Until a smooth consistency is reached, whisk.
Spread the cream cheese icing on top of the hot buns and serve immediately!!