Strawberry Cream Cheese Rolls Last Night



1/2 cup lukewarm water

2 teaspoons instant yeast

1/3 cup sugar

1/2 cup of milk

1/3 cup melted butter

1 teaspoon of salt

2 eggs 4 1/2 c all-purpose flour (more or less) FILLING:

8 oz cream cheese, soft

3/4 c powder sugar

3/4 c strawberry jam

1 c finely diced strawberries ICING:

1/3 cup reserved cream cheese mixture

1/2 cup powdered sugar

1-2 teaspoons of milk touch of vanilla


blending warm water, yeast also sugar in mixing bowl. Stir in milk, melted butter, salt, eggs and 1 cup flour. Beat until smooth. Adding flour to make dough. Knead until smooth.

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

Beating cream cheese until soft also fluffy. Add 3/4 cup powdered sugar and beat until smooth. RESERVE ABOUT 1/3 CUP OF TOPPING. In another small bowl, combine jam and diced strawberries.

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

Cut the log into 12 slices and place them in a well-greased 9 x 13-inch pan. Covering with plastic wrap also place in the refrigerator.

Add the 1/2 cup powdered sugar, milk and vanilla to the reserved cream cheese mixture. Beat until smooth, adding enough milk to make a thin glaze. Then place the frosting in a ziplock bag in the fridge.

Chill the rolls in the refrigerator for 8 to 10 hours or overnight. Remove rolls and bag of frosting from refrigerator. Place the rolls in a warm place and let them rise until doubled (about an hour).

Bake at 350° for 30-35 minutes, or until set in the middle. You may need to cover them with foil to prevent them from browning too much.

Cut a corner in the ziplock bag and glaze the rolls while still warm.


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