Strawberry Rolls With Cream Cheese Icing Recipes

STRAWBERRY ROLLS WITH CREAM CHEESE ICING

Steps:

• Add yeast to 1 cup of lukewarm water and the pinch of sugar. Set aside for about five minutes until very foamy.
• In the bowl of a stand mixer, add butter and salt and beat until combined. Add the cup of very hot water and the cake mix. Beat until combined and smooth, then allow to cool to lukewarm (it may already be cooled, just double check).
• Add yeast mixture and mix until well combined.
• Switch the paddle out for the dough hook. Add in the flour slowly until dough pulls away from the bowl and wraps around dough hook (you may need all 5 cups, but you may not). Knead with the dough hook for 5 minutes.
• Remove dough from the bowl and place on a lightly floured counter. Gently shape into a ball and place in a large bowl. Cover, place in a warm spot, and let rise until doubled in size, about 1 hour.
• Once dough has risen, melt the butter and jam together in a heat-proof bowl.
• Remove dough from the bowl onto lightly floured surface and divide in half. With a rolling pin, roll one half of the dough into a long rectangular shape about 1/4" thick.
• Spread the rectangle with half of the jam-butter sauce, going all the way to the edges.
• Starting at the long edge closest to you, roll the dough up into a log shape, pinching the edge to seal. Cut off both uneven ends, then slice the log into 1/2" rolls. Place on a parchment-lined, rimmed baking sheet leaving about 1" between rolls.
• Repeat with the other half of the dough, using a second baking sheet if necessary.
• Cover with kitchen towel(and leave in a warm spot until doubled in size, about 1 hour.
• Preheat your oven to 350° F.
• Bake rolls for 20 - 30 minutes, until golden brown and a toothpick inserted into the center (between two rollcomes out clean. If you are using two pans, switch oven positions halfway through baking.
• If your rolls are golden brown but still underbaked, cover with foil and continue to bake until done.
• Leave rolls to cool until you can touch the surface without burning your fingers. While waiting for rolls to cool, make the icing.
• Beat butter and cream cheese until light and smooth. Add powdered sugar, a little at a time, until all sugar has been added. Beat for 2 minutes until frosting begins to become fluffy. Add pure vanilla extract and beat again. If icing is too thick, use the milk to thin it, but remember that it will melt when placed over the warm rolls.
• Use an offset spatula to coat the rolls with the icing, pushing it to cover every nook and cranny possible. As the rolls cool, the icing will set.
• Serve warm or room temperature. Store in an airtight container in the refrigerator.

EASY STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Puree strawberries in a blender or food processor until smooth.
• Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.

STRAWBERRY ROLLS WITH CREAM CHEESE ICING

Steps:

• In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.
• In a microwave safe bowl microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture. Add the egg.
• Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.
• Scrape down the bowl and add 1 ½ more cups of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
• Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
• Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.
• Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface. Spread the strawberry preserves all the way to the edge of the dough, using an offset spatula or the back of a spoon to spread it evenly.From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
• Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 13 pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
• Bake the strawberry rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
• While the rolls cool, make the cream cheese icing. Place the cream cheese in a microwave safe bowl and microwave for 30 seconds to melt. Add the rest of the icing ingredients to the cream cheese and use a whisk to mix until smooth and creamy . Spread the icing evenly over the 12 rolls. Enjoy warm!

STRAWBERRY ROLLS WITH CREAM CHEESE FROSTING

Steps:

• In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, yeast, sugar and salt and stir until blended.
• Place water and butter in a microwave-safe bowl. Microwave in 15-second increments until very warm but not hot to the touch (approximately 120° to 130°F - the butter won't melt completely). Add the wet ingredients to the flour mixture, followed by the egg.
• Beat for 2 minutes at medium speed, scraping down the bowl occasionally. Add 1 cup flour; beat for 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
• Knead the dough on a lightly floured surface until smooth and elastic and the dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
• Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread the strawberry preserves over the dough, stopping at least 1/2-inch from the edges on the long sides.
• Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal.
• Cut the roll into 12 equal pieces. Place the pieces, cut sides down, in a greased 13x9-inch baking pan.
• Cover the pan with plastic wrap and place in the refrigerator for 8 hours or overnight.
• The next morning, remove the rolls from the refrigerator and let sit at room temperature for 30 minutes while the oven preheats.
• Bake in a preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.
• Cover the pan with a clean tea towel; let rise in a warm place until doubled in size, about 1 hour.
• Bake in a preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.
• Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Add milk ½ tablespoon at a time until frosting is desired consistency. Frost rolls.
• Refrigerate any leftover rolls.