Strawberry Cheese Sweet Rolls Recipes

STRAWBERRY CHEESE SWEET ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water.
• Lit it sit for 5 minutes.
• Stir in milk and sugar.
• Add two cups flour, beating until smooth.
• Mix in enough remaining flour to form soft dough.
• On a floured board, knead dough until smooth and elastic, about 5 minutes.
• Place dough in a greased large bowl, turning greased side up.
• Cover with wax paper and place in a warm place to double in bulk (about one hour).
• Punch dough down and spread on a floured surface into a 7 X 12 inch rectangle.
• Spread with cream cheese to within one inch from edges.
• Spread strawberry jam on top of cream cheese.
• Starting with long edge close to you, roll dough with filling to opposite side, forming a long roll.
• Cut into 12 one-ince pieces.
• Slightly pinch one cut side closed and place into a greased muffin tin, pinched side down.
• Brush rolls with beaten egg.
• Cover with wax paper and let rise for 30 minutes.
• Heat oven to 350°F.
• Brush rolls with beaten egg again and bake for 20 minutes or until golden brown.
• Let cool for a few minutes, then loosen edges of rolls with a small metal spatula. Remove from pan.

STRAWBERRY SWEET ROLLS RECIPE BY TASTY

Steps:

• Generously grease a 9-inch (23 cm) cast iron or cake pan.
• In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
• Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• Preheat oven to 325˚F (160˚C).
• After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, about ½ cup (60 grams), until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (12 mm) thick.
• In a small bowl combine the strawberry preserves and butter, stir to combine.
• Spread the filling mixture evenly over the rolled out dough, leave about 1½ inches (4 cm) from the edge.
• Starting from the bottom roll the dough upward, being careful not to squeeze the filling out.
• With a knife cut the rolled dough into 8 pieces.
• Place strawberry roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The strawberry rolls should expand to the edges of the pan during this time.
• Bake for 45 minutes. Cover the rolls with foil to prevent the outside from burning, and bake for an additional 35 minutes.
• While the strawberry rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
• Remove the strawberry rolls from the oven and let cool in the pan for at least 20 minutes. Once cool, drizzle frosting over the rolls before serving.
• Enjoy!