Strawberries N’ Cream Sweet Rolls (Edit recipe)

When your hubby’s love language is “strawberries n’ cream” so you transform his mom’s most amazing sweet roll recipe into a very strawberry forward variation…and it makes him so happy. It's been a long month at work for him, so I wanted to try and surprise him with some comfort food. Since this recipe is a rift on what he grew up enjoying, I knew he'd LOVE them! It's super easy to make these gluten free, please use my GLUTEN FREE CRUFFINS recipe, see notes below. Either iteration will leave you enjoying this very fruity roll!

30 minutes

30 minutes to 40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	510
Fat:	15 g
Carbohydrates:	82 g
Protein:	9 g
Cholesterol:	51 g
Sodium:	540 mg
Fiber:	2 g
Sugars:	38 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 9-10

Ingredients

roll

.75 cup Milk, can sub milk of choice
2.25 tsp Quick Rise Yeast
1 Tbsp Granulated White Sugar, can sub honey or maple syrup
3 whole Eggs, room temperature
.5 cup Red Skin Potatoes, MASHED & day old, SEE NOTE below!
.33 cup Salted Butter, softened and room temperature
.25 cup Granulated White Sugar
2 tsp Redmond Real Salt
3.5 - 3.75 cups All Purpose Flour, see note below for GLUTEN FREE option

filling

4 - 5 Tbsp Strawberry Fruit Spread, brand of choice, room temperature
.5 - 1 cup Strawberries, thinly sliced
.75 cup Heavy Cream (Whipping Cream), can sub plant based cream as needed

frosting/glaze

3 - 4 Tbsp Whipped Cream Cheese, can sub plant based cream cheese as needed
2 cups Powdered Sugar
2 - 3 Tbsp Milk, can sub milk of choice
1 - 2 Tbsp Strawberry Fruit Spread, optional
1 - 2 Tbsp Freeze Dried Strawberries, optional

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add milk, sugar and yeast to a measuring cup, stir well, set aside and allow to bloom.
While the yeast blooms, add the butter, eggs, mashed potatoes, salt and sugar to the base of a stand mixer fitted with the whisk attachment, mix to combine well. Or add to a large mixing bowl & use a hand mixer.
Once yeast has bloomed, add that to the egg mixture along with 2½ cups of the flour and mix to combine well. Fit the stand mixer with the dough hook and add the remaining 1 cup of flour about ⅓ at a time while the mixer runs, until the dough ball comes together. Depending on the size of your eggs, you may need an additional 2-3 tablespoons of flour to bring the dough together. You should have a nice soft and pliable dough that you can touch with your finger and not be sticky.
Leave the dough in the mixer bowl and cover with a damp cloth for 30 minutes.
While the dough rests, slice your strawberries. The thinner you can get them the better since it makes rolling them up easier. Thin jam out with a tiny splash of warm water as needed so it spreads easily.
On a lightly dusted surface, roll dough out to approximately a 12” x 16” rectangle. Spread the jam out over the surface, leaving about ½“ without the jam along one long edge. Lay sliced strawberries over the top of the jam, no need to overlap.
Prepare a large baking dish by spraying with avocado oil or lining with parchment paper, your choice.
Rather than rolling up the entire rectangle of dough into a log, use a pizza cutter or knife to cut strips (see note), starting on the long side, approximately 1-1½ “ wide. You should get 9-10 if you cut 1½ “ strips and more than that if you cut 1” strips, totally your call and preference. Once strips are cut, roll up each strip one at a time, pinching the end and placing in the prepared pan. Repeat until all strips are rolled and in the pan.
Cover and allow to rise for 20-25 minutes in a warm place in your kitchen, preheating that oven to 385°. When rolls are ready to go, slowly pour warmed cream over the top of rolls, as well as around the sides. As the rolls bake, they will absorb the cream and create such a luscious texture.
Place in the oven then IMMEDIATELY reduce the oven temperature to 375° - bake anywhere from 25-40 minutes depending on the size rolls you decided to go with. I like to check mine for an internal temperature of around 190° - especially if they’re the large rolls as shown.
While rolls bake, prepare frosting by adding the cream cheese and ¼ cup of the powdered sugar to a mixing bowl and mixing that very well before adding the rest of the powdered sugar and milk. This small step incorporates the cream cheese much easier and makes for a smoother frosting. You can adjust the consistency as needed with more milk and/or powdered sugar as desired.
When rolls are done and cooled* to your liking, spread on the frosting with little swirls and add a thin bit of strawberry jam on top and crushed freeze dried strawberries if desired.

Notes

MASHED POTATOES: day old is best red potatoes have the best results. Mash simply with a little butter, salt and milk.
NIGHTSHADE FREE: mashed sweet potatoes will work!
GLUTEN FREE: My gluten free CRUFFIN recipe is a very easy swap to use in this variation. Follow through step # 4 then proceed with the steps here.
COOLED:You can frost when they are warm, but that the frosting will “warm up” and get melty.
CUTTING: I like to “pre-cut/divide” my rolls by carefully cutting around each of them before I frost, this way as you remove each roll, they separate easier and there’s less risk of pulling apart a neighboring roll.