Strawberries and Cream Rolls

Strawberries are one of my favorite fruits. At the peak of ripeness, they are bright red in color and it is easy to smell their sweetness. They are a must have in my refrigerator because of the health benefits and just because I enjoy them so much. As I was going through my refrigerator, I stumbled upon some strawberries that would be spoiled in a few days. Strawberries and cream rolls came to mind because I had a taste for something fluffy and sweet, yet fruity. As I was making these amazing goodies, I made sure to add strawberry puree in my dough as well as my filling to ensure the strawberry flavor was throughout. I wanted these rolls to scream strawberries in every bite. These rolls had my entire home with a sweet and fruity aroma, which sent a signal that it was time for dessert.


• Dough:

½ cup warm water

• 2 tsp instant yeast

• ⅓ cup sugar

• ½ cup milk

• ⅓ cup melted butter

• 1 tsp salt

• 2 eggs

• 4¼- 4¾ cups flour

• 1/2 strawberry purée

• Filling:

• 8 oz cream cheese, softened to room temperature

• ¾ cup powdered sugar

• ¾ cup strawberry jam

• 1 cup finely diced strawberries

• Icing:

• ⅓ cup reserved cream cheese mixture

• ½ cup powdered sugar

• 1-2 tsp milk

• splash of vanilla

• 1/4 cup purée


1. Combine warm water, yeast and sugar in a large mixing bowl. Beat in milk, melted butter, salt, eggs, and 1 cup of the flour. Beat till smooth. Add Purée, Add enough flour to make a soft dough. Knead till smooth.

2. Let dough rest for 5 minutes while you prepare the filling.

3. Beat cream cheese till soft and fluffy. Add ¾ cup powdered sugar and purée and beat till smooth. SET ASIDE ABOUT ⅓ CUP OF FILLING. In another small bowl, combine the jam and diced strawberries.

4. Roll out dough on a greased counter top to a rectangle about 10×15″. Spread on the cream cheese mixture, then the berries. Roll up and pinch the edge to seal.

5. Cut log into 12 slices and place in a well greased 9×13″ pan. Cover tightly with plastic wrap and place in the fridge.

6. Add the ½ cup of powdered sugar, milk, and vanilla to the reserved cream cheese mixture. Beat till smooth, adding enough milk to get a thin glaze.

7. Place the rolls in a warm spot and let them rise till doubled (about an hour.)

8. Bake at 350° for 30-35 minutes, or till done in the middle.