These strawberry sweet rolls with cream cheese frosting are amazing! Seriously so delicious and lighter than cinnamon rolls so that makes them healthy, right?
My computer has had some major issues recently. I thought it was a goner but looks like I’ve got a little more life in it, thanks to the genius bar at Apple. It’s been a little quieter around these parts because of that but really, it’s allowed me to work on some fun projects that I’ve had floating around in my head. I’ll be sharing them all soon. First up is something super yummy.
I posted this picture of one on my Instagram and Facebook accounts and since then, the recipe has been requested quite a few times so I just had to share! The first time around we did more of a glaze vs a frosting but it needed a little more sweetness so I’ve updated my methods and love the results!
Now these aren’t super quick or extremely simple but they are pretty easy and worth the effort, especially for the right occasion. My husband’s company does lots of pot lucks and moral building type events so he always signs me up for something. He told me the other day that I have a reputation and people are excited to see what I make! A few weeks after he started, I made the best chocolate chip cookies and when you come out swinging with those bad boys, a reputation is what you’ll get! I knew I wanted to do these rolls for his breakfast pot luck.
I’ve had a terrible time with cinnamon rolls in the past. The dough doesn’t rise or work well but I’ve found the recipe that does it for me. The dough is originally from Free Cheap or Fun but I’ve adapted it for a non-bread machine user. Then I did a simple strawberry preserve filling, you could do a premade jam but if you’re already in the kitchen why not? Then top it off with a cream cheese frosting.
I let my kitchen aid mixer do most of the work. The trickiest part for me is the filling and rolling because it gets a little messy but just go slow and they will turn out great!
Don’t these look delicious?
Strawberry Sweet Rolls with Cream Cheese Frosting
- 1 C Warm milk
- 1/2 C White sugar
- 2 1/4 t Instant or bread machine yeast, or 1 pkt
- 2 eggs
- 1/3 C Melted butter
- 1 t Salt
- 4 - 4 1/2 C Flour
- 1 1/2 C Strawberries, sliced
- 1 C Sugar
- 1/2 C Water
- 2 T Butter, melted
- 8 oz Cream cheese, softened
- 1 T Vanilla
- 3 C Powdered sugar
- 3-5 T Milk
Strawberry Preserves Filling
Cream Cheese Frosting
- Start with your dough first. Melt your butter and then set aside. Add your milk,, sugar and yeast to your mixer. Let the yeast proof for a few minutes, if you desire (I usually skip this step). Add in your eggs. Then the melted butter and salt. Slowly add in the flour until it is a smooth and barely sticky dough. I then let the mixer knead the dough for about 10 minutes, using the dough hook. Then cover the bowl and let the dough rise (I let my dough rise in the same bowl I mix and I don't grease the bowl). I recommend 2 hours.
- Remove the dough from the bowl after it has at least doubled in size. Turn on a lightly floured surface. Roll out into a rectangle-ish shape (mine's never perfect). Then it's time for the filling.
- I usually make the filling while the dough is kneading so it has time to cool down and is easier to work with. Dump your sliced strawberries, sugar and water in a small sauce pan over medium heat. Occasionally stir. Don't let it boil. After 20 minutes, remove from heat. The strawberries will be nice and soft. Mash up the strawberries so it's smoother, I leave a few little strawberry chunks. Let it cool.
- When the dough is ready and rolled out, brush on the melted butter. Then spoon and spread about half of the strawberry preserves over the dough.
- Now you are ready to roll up the dough and slice the sweet rolls. Try to keep the dough tight as you roll it up. The preserves won't stick to the dough like cinnamon and sugar in cinnamon rolls so be prepared for some of it to spill out the sides.
- Cut rolled up dough in about 1 inch chunks. Place them in a greased pan. Spoon the remaining preserves over the top of the rolls. Let the rolls rise for about 30 minutes or cover and put in the fridge overnight (just let them sit out for about 30 minutes before baking). Bake at 400 degrees for 14-15 minutes until the tops are golden. Be sure not to burn them!
- While they are baking, whip up the frosting. Mix the cream cheese in your mixer. Add in vanilla. Then slowly add in powdered sugar. Mix in the milk, 1 tablespoon at a time until you get the consistency you like.
- Frost the sweet rolls while they are warm. Thiis will make around 15 rolls if you let them rise as long as I do. These bad boys are delicious fresh and also pretty good reheated. Enjoy!