Ingredients
Scale
- 2 cups strawberries (fresh or frozen)
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1/4 cup bread flour
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk (room temperature)
- 1/3 cup heavy cream (room temperature)
- 1 large egg (room temperature)
- 8 tablespoons unsalted butter (room temperature)
- 2/3 cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter (room temperature)
- 4 ounces cold cream cheese
- 1 cup powdered sugar
- 2 tablespoons reserved strawberry jam
- 1 tablespoon heavy cream
Instructions
- Make the strawberry filling by cooking strawberries with brown sugar and lemon juice until thickened. Mash the berries and cool.
- Prepare tangzhong by whisking water and flour in a saucepan over medium heat until a paste forms.
- In a stand mixer, combine flour, sugar, yeast, salt, cream, milk, egg, and tangzhong; knead until smooth.
- Spread brown sugar filling over rolled-out dough; add strawberry filling. Cut into strips and roll into spirals.
- Place rolls in a lined baking pan and let rise until doubled in size. Bake at 325°F for about 30-40 minutes.
- Blend frosting ingredients until smooth and drizzle over cooled rolls.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 280
- Sugar: 14g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg