Ingredients
Dough
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup butter, melted
- 1 egg
Filling
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup strawberry jam or strawberry pie filling
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Ingredients and Why They Matter
All-purpose flour provides enough structure for a soft roll that’s still tender; 3 cups is typical for a small batch of 12 sweet rolls. Granulated sugar sweetens the dough slightly and helps yeast activity. Instant yeast mixes directly into the dry ingredients and gives a fairly quick rise without needing to proof first.
Salt balances sweetness and strengthens the dough’s gluten network. Warm milk (not hot) enriches the dough and keeps it soft and slightly chewy; it also helps dissolve sugar and hydrate the yeast evenly. Melted butter adds richness and tenderness, while the egg contributes structure and moisture, giving the rolls a pillowy crumb.
For the filling, cream cheese creates a tangy, creamy base that contrasts the sweet dough and jam. Powdered sugar sweetens and smooths the cream cheese, and vanilla adds warmth and a cheesecake‑like aroma. Strawberry jam or pie filling brings concentrated strawberry flavor and moisture; it spreads easily and bakes into a gooey, fruity ribbon.
The glaze of powdered sugar, milk or cream, and vanilla is simple but effective: it seeps into the warm rolls and sets into a thin, sweet sheen on top.
Step-by-Step Instructions
1. Make the Dough
- In a large bowl, whisk together the flour, granulated sugar, instant yeast, and salt.
- Add the warm milk, melted butter, and egg to the dry ingredients. The milk should be warm to the touch but not hot (around 105–115°F) to avoid killing the yeast.
- Stir until a shaggy dough forms, then knead by hand or with a dough hook for 5–7 minutes, until the dough is soft, smooth, and slightly tacky but not sticky.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
2. Prepare the Filling and Roll
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until completely smooth and creamy. Room‑temperature cream cheese prevents lumps and tearing the dough.
- Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface.
- Roll the dough into a rectangle (roughly 12×16 inches, or similar) with an even thickness.
- Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges to reduce leakage.
- Spoon or spread the strawberry jam or pie filling over the cream cheese layer as evenly as possible.
- Starting from a long side, roll the dough up tightly into a log, keeping the roll snug without stretching or tearing.
3. Slice and Second Rise
- Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls. Cutting with floss can help avoid squashing the spiral.
- Place the rolls, cut side up, in a greased 9×13‑inch baking pan, spacing them evenly.
- Cover the pan and let the rolls rise for about 30 minutes, or until puffy and nearly doubled.
4. Bake
- While the rolls rise, preheat the oven to 350°F (175°C).
- Bake the rolls for 25–30 minutes, or until they are lightly golden on top and the centers look set, not doughy. If they’re browning too quickly, tent loosely with foil toward the end.
5. Glaze
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla. Add more milk as needed, a little at a time, until the glaze is smooth and pourable but not too thin.
- Drizzle the glaze over the warm rolls (about 10 minutes after removing from the oven) so it melts slightly into the swirls but still stays visible on top.