strawberry sweet rolls
I think a big bun is adequate to let mom know how much you love her.
Sunday is a special day. I see my mom most weekends, and our gatherings are always simple but sacred: a cup of coffee, a sweet treat (usually one I made or brought, but sometimes, as in Easter, she provides a bevy of fabulous snacks to share), and an hour or so of conversation. It never feels like enough time, but I don’t think any amount of time ever would be.
This Sunday I’ll wander to the cozy confines of her apartment for a little afternoon break, and if you’re doing the same for your mom, try out these Strawberry Sweet Rolls. Brunch or snack, or if mom wants them for dinner – it’s her day, her call! – these beautiful, luscious, springy spirals beg to be beheld.
I promise: a bouquet of flowers, a few rolls, and your presence will be enough to light her day up.
I Knead Dough
Our flavor in this recipe comes from strawberry jam filling and swirls of strawberry cream cheese frosting. So, if you’ve made my cinnamon rolls before, the dough itself follows that same formula.
First, mix the warm whole milk and sugar together in a large mixing bowl, then sprinkle yeast atop. Let proof 5-10 minutes until puffy. No puff, no life. Get new yeast.
Whisk in melted butter and a lightly beaten egg. Add 3 cups of flour and start your dough hook on low speed to knead. Add flour 1 tablespoon at a time until you achieve a tacky, cohesive, but not sticky dough. It will pull from the sides of the bowl once it has the right texture.
Continue kneading for 10-15 minutes. Then move the dough to a clean, lightly greased bowl (or clean and lightly grease the bowl you were using). Plop in to coat both sides with oil, then cover with plastic wrap and let rise in a draft-free, warm spot for 60-90 minutes until doubled in size.
The Berry Necessities
Once the dough hath risen, punch it down and form into a ball on a lightly floured surface. Roll into a large rectangle, about 12 x 18 inches.
I’d like to emphasize buying a good-quality strawberry jam for this recipe Something thicker and not too runny. I love Bonne Maman for almost all purposes when I don’t have a batch of honey bourbon jam around. For fuck’s sake, don’t use strawberry jelly. Mom deserves better than that.
Spread a big helping of jam across the surface of your rectangle. This process will be messy no matter what, so be prepared and don’t be scared.
Two options from here.
One: roll up the dough into a log and slice 12 rolls with a sharp knife or unflavored dental floss. Dislike this method anyway, but it’s especially sloppy with the jam filling.
Two: My preferred style. Slice 12 strips out of the dough using a sharp knife, then roll each individually. You will still have some jam casualties on your counter, but not quite as intensely.
Place the rolls into a lightly greased 9 x 13 inch baking dish. Cover and let rest 20-30 minutes while you preheat the oven to 375 degrees. You can also pop the covered dish in the fridge to rise overnight.
Bake for 18-20 minutes until golden and puffy. If you’re baking right from the fridge, you may need a few more minutes.
While they cool a little bit, whip up your frosting. My cream cheese frosting is essential on cinnamon rolls – or their alternative cousins. Rock on. In this case, we add freeze dried strawberry powder for an extra pinch of cheeky strawberry flavor.
To make then necessary 3 tablespoons of powder, blitz about 2/3 cup of your dried strawberries in a food processor until it reduces to a fine meal. Toss into a mixing bowl along with butter, cream cheese, and vanilla. Mix a bit to combine, then measure in powdered sugar 1/2 cup at a time until incorporated. TURN THAT BASTARD UP AND WHIZ UNTIL SMOOTH AND CREAMY.
Sorry. I got excited.
Swipe that frosting all over your warm rolls, slice one out, and enjoy. Rolls stay good in the fridge for up to 5 days, or you can freeze extras for a few months. Reheating will likely get a bit gooey since the frosting will melt, but honestly, sometimes an emergency bun is just needed and you can’t give a shit about how it looks. You know?
Happy Mothers’ Day to all the moms out there, moms-to-be, or acting moms. No matter how shitty we can be, you are number one in our hearts, I promise.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Roll on:
Extra Fluffy Carrot Cake Cinnamon Rolls
strawberry sweet rolls
Ingredients
- 1 cup warm milk
- 1/4 cup dark brown sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 4 tbsp butter, melted
- 1 large egg, lightly beaten, at room temperature
- 3 1/2-4 cups all purpose flour
- 3/4 cup high-quality strawberry jam
strawberry cream cheese frosting
- 4 oz cream cheese, cold
- 4 tbsp butter, softened
- 1 tsp vanilla extract
- 2/3 cup freeze dried strawberries, ground into a powder (about 3 tablespoons)
- 2 cups powdered sugar
Instructions
- In the bowl of a stand mixer, combine the milk, brown sugar, and yeast. Let sit until foamy, about 5-10 minutes. Whisk in the butter and beaten egg.
- With the mixer running on low, add 3 cups of flour. Continue adding flour 1 tablespoon at a time until a soft, tacky, but cohesive dough forms and pulls away from the sides of the bowl. Continue kneading for 10-15 minutes.
- Grease a clean bowl with oil. Flip the dough into the bowl so both sides are coated. Cover in plastic wrap and let rise in a warm, draft-free spot until doubled, about 60-90 minutes.
- Lightly grease a 9 x 13 inch casserole dish. Flour a clean, flat surface. Punch down the dough and dump onto the floured area. Roll into a roughly 12 x 18 inch rectangle. Spread with the strawberry jam, leaving about 1/2 inch border. Roll from the long side into a log. Use a sharp knife to slice 12 rolls out of the dough. This shit WILL BE MESSY, no getting around that. Arrange into the prepared baking dish. Cover and let rest 20-30 minutes longer until puffy. Or, transfer to the fridge and let rise overnight.
- Preheat oven to 375 degrees. Uncover the rolls and bake for 18-20 minutes until golden on top. If you refrigerated the rolls, you may need 22-25 minutes. Let cool 10-15 minutes.
- In a large bowl, beat the butter and cream cheese on medium speed until combined, then whip in the vanilla and strawberry powder. Add powdered sugar 1/2 cup at a time, mixing between each addition until incorporated. Crank up the speed to high and whip until very fluffy, about 2-3 minutes. Spread generously onto the warm rolls. ENJOY!
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