Ingredients
Dough
- 1 cup Whole milk warmed, 105°-110°
- 2 ¼ teaspoon Active dry yeast
- ¼ teaspoon Sugar to activate the yeast
- 6 tablespoon Unsalted butter melted
- 2 large Eggs room temperature
- ½ cup White granulated sugar
- 4 cups All purpose flour spooned and leveled. If too sticky add a couple extra tablespoons at a time
- 1 teaspoon Salt
Strawberry Jam
- 2 cups Fresh strawberries washed, hulled and sliced
- 1 teaspoon Fresh lemon juice
- ⅓ cup White granulated sugar
- 1 tablespoon Water
- 2 tbsp Cornstarch
Lemon Cream Cheese Icing
- 4 oz Cream cheese softened
- 2 tablespoon Butter softened
- 1 cup Powdered sugar
- 1 Zest of lemon
- 2 tablespoon Whole milk
Instructions
Start by combining the warm milk, yeast, and a little sugar in a small bowl. Give it a stir and let it sit for about 10 minutes until it looks bubbly. If nothing happens, your yeast might be dead, and it’s best to start over with fresh yeast.
In a stand mixer, combine the eggs and melted butter with the yeast mixture. Then, add the flour, sugar, and salt. Mix on low until a dough starts to form, then turn up the speed and knead for about 5 minutes. The dough should be soft and slightly sticky but not overly wet. If it’s too sticky, sprinkle in a bit more flour, a tablespoon at a time.
Lightly grease a bowl and place the dough inside. Cover it with a kitchen towel and let it rise in a warm spot for about an hour, or until it doubles in size. If your kitchen is chilly, placing the bowl inside a slightly warmed (but off!) oven can speed things up.
While the dough rises, let’s make the filling. Combine the strawberries, sugar, and lemon juice in a saucepan over medium heat. Once it starts to simmer, mash the berries with a potato masher to release their juices.
In a small bowl, mix the cornstarch and water to make a slurry, then stir it into the strawberries. Let it cook for another 2-3 minutes until thickened. Transfer the jam to a bowl and refrigerate until it’s fully cool—spreading warm jam on dough is a recipe for disaster.
Once the dough has risen, roll it out on a floured surface into a 14×18-inch rectangle, about ¼ inch thick. Make sure the long side is facing you.
Spread the cooled strawberry jam evenly across the surface, going all the way to the edges. Then, using a pizza cutter, slice the dough into 12 equal strips.
Take each strip and roll it up tightly, starting from the bottom. Place them in a greased 9×13-inch pan, leaving a little space between each one. Cover and let them rise again until puffy, about 30-45 minutes.
Preheat the oven to 350°F. Bake the rolls for 25-30 minutes, until golden brown on top.
While they bake, beat together the cream cheese, butter, powdered sugar, and lemon zest until smooth. Stir in the milk until you get a spreadable consistency.
Once the rolls are out of the oven, let them cool slightly, then spread the icing over the top while they’re still warm so it melts into all the swirls.
Notes
How to serve and store
These rolls are best enjoyed warm, straight from the pan, with a fork (or your hands—no judgment). If serving at brunch, pair them with fresh fruit and a hot cup of coffee.
For storage, keep them in an airtight container at room temperature for up to two days or in the fridge for up to five. Reheat in the microwave for 15-20 seconds to restore their soft texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert