Strawberries are my all-time favorite fruit. That’s why I made these Mini Strawberry Sweet Rolls and you wanna know what? They are to die for. They’re nice and fluffy, sweet, and fruity. When I made these I knew for sure that I would make them again and again.
These Mini Strawberry Rolls are fun and easy to make. And feel free to add as many strawberries as you’d like, but not too much. You don’t want to overload the rolls. These rolls are soft, chewy, buttery, and downright scrumptious. It’ll always be something you’ll want to wake up to.
You should really make these Mini Strawberry Rolls with Vanilla Cream Glaze. These are definitely going to be a big hit for the family. I’ll give you a tip: Make the dough at night so all you have to do in the morning is throw it in the oven.
Mini Strawberry Sweet Rolls with Vanilla Cream Glaze
Yields 12 to 15 rolls
For the Dough:
- 2 1/4 cup all-purpose flour
- 3 Tbsp sugar
- 3 Tbsp oil
- 2 1/4 tsp instant dry yeast
- pinch salt (optional)
- 1/2 milk
For the Filling:
- 2 Tbsp butter, softened
- 3/4 cup strawberries, chopped (or use jam or strawberry preserves)
For the Glaze:
- 3 ounces (1/3 cup) cream cheese
- 1/3 cup sugar
- 2 to 3 Tbsp butter, softened
- 1 tsp vanilla extract
- For the Dough: To the bowl of a stand mixer fitted with the paddle attachment and combine all ingredients other than milk; set aside. For now, use 2 1/4 cups flour. Add milk to a glass measuring cup and warm-not hot because you don’t want to kill the yeast.
- Add milk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave. Pour the milk over the dry ingredients in the mixing bowl and knead on low speed for about 7 minutes (10 minutes by hand).
- If after 5 minutes dough is very sticky and it seems more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticking to the bottom is okay.
- After kneading, turn the dough out into a large, greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. Slide the bowl in and wait while the yeast works.
- After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes.
- For the Filling – Spray a 9 or 10-inch pie plate or similar sized baking dish with cooking spray; set aside.
- With a rolling pin, roll dough into approximately an 18-inch-by-12-inch rectangle, just eyeball it.
- Add the butter, and spread evenly over the surface.
- Add the strawberries (or jam) and spread evenly, leaving a small margin near edges.
- Starting with a long side, roll to form a tight cylinder.
- Slice the cylinder into 8 to 10 evenly sized pieces (I made 9 pieces, each about 2 inches wide) using a bench scraper, serrated knife, or plain unwaxed dental floss (works great to not squish and compact the log).
- Arrange the rolls in the prepared baking pan. Cover with plasticwrap.
- Allow the rolls to rise in a warm, draft-free place until nearly doubled, about 60 to 75 minutes and then bake.
- In the last minutes of rising, preheat oven to 350F.
- Bake at 350F for 25 to 30 minutes, or until lightly golden on top and cooked through. If you notice your rolls are becoming darker before centers are cooking through, covering with foil in the second half of cooking will reduce over-browning, however I did not need to do this, but ovens and dough vary.
- While rolls bake, make the Cream Cheese Glaze by combing all ingredients in a small bowl and beating until smooth, either with a whisk or a mixer. Play with ratios of all ingredients to suit your taste.
- After baking, generously drizzle glaze over the warm rolls. Serve immediately. Rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 4 days. Reheat leftover rolls for a few seconds in the microwave before serving. If you object to keeping cream cheese frosting at room temperature, then refrigerate the leftover rolls; I don’t. If you have extra unused glaze, it makes an amazing fruit dip; or it can be stored in the refrigerator for up to 2 weeks.
Adapted from Averie Cooks