Ingredients
Scale
- 2 cups fresh or frozen strawberries
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, softened
- 1 oz cream cheese, at room temperature
- 1 large egg, at room temperature
- 3/4 cup water
- 1/4 cup bread flour
- 2 tbsp packed light brown sugar
- 1 tsp lemon juice
- 2 tsp cornstarch
- 1 tbsp cold water
- 2 tsp strawberry extract (optional)
- 2 tsp instant yeast
- 1 tsp fine sea salt
- 1/3 cup whole milk, at room temperature
- 1/3 cup heavy cream, at room temperature
- 1 tsp vanilla extract
- Prepared tangzhong (flour paste)
- 2/3 cup packed light brown sugar for filling
- 1 tsp ground cinnamon
- 1 cup powdered sugar for frosting
- 1 to 2 tbsp reserved strawberry mixture
- 1 tbsp whole milk for frosting
- 1 tsp strawberry extract (optional for frosting)
Instructions
- Prepare the strawberry filling by cooking strawberries with brown sugar, lemon juice, cornstarch, and water until thickened. Let cool.
- Make the dough by combining water, bread flour, sugar, yeast, salt, milk, cream, egg, and vanilla in a bowl. Gradually knead in remaining flour until smooth.
- Allow the dough to rise in a greased bowl until doubled in size (about 1 hour).
- Roll out the dough into a rectangle and spread softened butter over it before adding the cinnamon sugar mix and cooled strawberry filling.
- Roll tightly into a log shape and cut into equal pieces.
- Bake at 350°F for about 25–30 minutes until golden brown.
- Prepare frosting by mixing cream cheese and butter with powdered sugar and reserved strawberry mixture until smooth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 260
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg