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A cross between a giant cinnamon roll
And a strawberry shortcake
You. Are. Welcome.
Giant Strawberries & Cream Roll
-
Prep Time: 30 min
- 1/2 cup warm milk
- 1 1/4 tsp instant dry yeast
- 1 large egg, room temp
- 1/4 cup unsalted butter, melted
- 3 1/2 tbsp granulated sugar
- 1 tsp pure vanilla paste or extract (I used Magnolia Star)
- 1/2 tsp salt
- 2 cups all purpose flour (+ 1/4 cup flour for kneading)
- 1/3 cup heavy whipping cream, room temp (save for right before baking rolls)
- 8oz strawberries, stems removed and chopped
- 1/3 cup strawberry jam
- pinch of salt
- 3 tbsp unsalted butter
- 6 oz cream cheese, softened to room temp
- 2 tbsp milk, room temp
- 3/4 cup powdered sugar
- 3/4 tsp vanilla
- When kneading your dough, if there is humidity in the air, you may find that your dough is quite sticky. If you find that the dough is too tacky and sticking to your mixer and fingers, add a little more flour. We want the dough to be tacky but not sticking to your fingers.
- When your dough is rising (proofing) for the first time, feel free to place the bowl in the oven (heat off). This creates a draft free, warm environment. On really cold mornings, I sometimes like to turn my oven on to 200 degrees. When the temperature is reached, I turn it off and place my dough inside to proof (aka rise).
- If the ingredient is listed as *room temp* really strive for room temperature. It’s critical because, you don’t want a lumpy icing. And you don’t want your whipping cream cold when you pour over your rolls before baking. Plan ahead of time and place your ingredients at room temp (about 1-2 hours, depending on kitchen temperature).
- Recipe is adapted from Lizzy T
Wait Time: 45 min
Bake Time: 20 min
Yields: 6-8 servings
What you need
Sweet Roll
Strawberry Filling
Cream Cheese Icing
What to do
1. For the sweet roll, pour milk into a saucepan and stir over medium heat. Once milk reaches 115 degrees Fahrenheit, remove from heat and pour into a stand mixer. Pour in yeast, sugar and salt. Let the mix sit for about 2 minutes without stirring.
2. Add eggs and butter. Mix everything gently with a wooden spoon or spatula. Add the flour and mix gently again. Let that mix sit for another minute or two. Then, using a hook attachment begin kneading on medium speed for about 6 minutes. (note: you can use your hands if you don’t have a stand mixer. The dough will be messy at first, but will become more elastic as you knead) The dough will stick to the sides of your mixer, thats ok. The dough should click against the sides of the bowl as you knead. If the dough looks to be sticking too much, add a tsp of flour or two. After 6-8 minutes, place dough in a greased bowl, cover with a towel and let the dough double in size(*see note below). About 45-50 min.
3.While dough is rising, make your filling. Simply mix strawberries, salt and jam in a bowl until well incorporated.
4.On a well floured surface, using a rolling pin, roll dough into the shape of a rectangle (about 8×10). Spread butter evenly on the dough, then the filling. Then using a pastry cutter or knife, slice 6-7 strips of the dough. Using a tbsp of softened butter, grease a 10 inch cast iron skillet. You can also place parchment paper underneath the roll. Like rolling a rug, roll up one strip of dough. Place in the center of skillet. Take each piece of additional dough and wrap it around the first roll. Keep working your way out until you run out of strips.
5. Cover the giant roll and let it rest/rise for another 25-30 minutes. Preheat oven to 375 degrees. Pour whipping cream over the giant roll. We want the top and sides to be covered in cream (*see note below).
6. Bake for about ~20-25 minutes. Ovens vary (it could take up to 30 minutes), your roll should be puffed up and oozing with delicious creamy juices! And nice and brown on top!
7.For the icing, add butter and cream cheese to a bowl, mix with a hand mixer. Add all other ingredients. Beat until smooth. Frost the roll once it has had time to cool (~about 10 minutes). Enjoy!
2. Add eggs and butter. Mix everything gently with a wooden spoon or spatula. Add the flour and mix gently again. Let that mix sit for another minute or two. Then, using a hook attachment begin kneading on medium speed for about 6 minutes. (note: you can use your hands if you don’t have a stand mixer. The dough will be messy at first, but will become more elastic as you knead) The dough will stick to the sides of your mixer, thats ok. The dough should click against the sides of the bowl as you knead. If the dough looks to be sticking too much, add a tsp of flour or two. After 6-8 minutes, place dough in a greased bowl, cover with a towel and let the dough double in size(*see note below). About 45-50 min.
3.While dough is rising, make your filling. Simply mix strawberries, salt and jam in a bowl until well incorporated.
4.On a well floured surface, using a rolling pin, roll dough into the shape of a rectangle (about 8×10). Spread butter evenly on the dough, then the filling. Then using a pastry cutter or knife, slice 6-7 strips of the dough. Using a tbsp of softened butter, grease a 10 inch cast iron skillet. You can also place parchment paper underneath the roll. Like rolling a rug, roll up one strip of dough. Place in the center of skillet. Take each piece of additional dough and wrap it around the first roll. Keep working your way out until you run out of strips.
5. Cover the giant roll and let it rest/rise for another 25-30 minutes. Preheat oven to 375 degrees. Pour whipping cream over the giant roll. We want the top and sides to be covered in cream (*see note below).
6. Bake for about ~20-25 minutes. Ovens vary (it could take up to 30 minutes), your roll should be puffed up and oozing with delicious creamy juices! And nice and brown on top!
7.For the icing, add butter and cream cheese to a bowl, mix with a hand mixer. Add all other ingredients. Beat until smooth. Frost the roll once it has had time to cool (~about 10 minutes). Enjoy!
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