Strawberries and Cream Sweet Rolls

Step 1

Heat the milk, 1/2 cup sugar and salt in a saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of the pan. Remove from heat and let cool to lukewarm.

Step 2

Meanwhile, dissolve yeast and 1 teaspoon sugar in very warm water (90°F to 110°F) in the bowl of a standing mixer (or a large bowl if you don’t have a stand mixer). Stir the mixture with the paddle attachment or a wooden spoon until well blended. Let stand for 5 minutes or until the mixture foams and bubbles.

Step 3

Beat the eggs into the yeast mixture. Stir in the lukewarm milk. Switch to the dough hook then add in flour a little at a time until a shaggy dough forms. Mix in the melted butter then add in more flour until the dough is elastic and pulls away from the sides of the mixer. Note: you may not have to use all the flour. Do not add so much flour that the dough does not stick to your hands.

Step 4

Set a timer and mix with the dough hook for 5 minutes. If you are kneading by hand, work the dough on a lightly floured surface for 5 minutes.

Step 5

Place the dough in a buttered bowl and turn it over to coat the entire surface. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled.

Step 6

Punch down dough and turnout onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to roughly 1/8-inch thickness, about 15x12-inch rectangles.

Step 7

Stir together the strawberry preserves, vanilla extract, and food color, if using.

Step 8

Evenly spread 1/2 cup of the preserves onto one of the dough pieces. Scatter 1 cup of the quartered strawberries across the dough. Starting at a long end, carefully roll up the dough. Trim away about 1" of the tapered ends to even the roll (discard). Cut the dough into 12 buns using light sawing motions with a serrated knife. Wipe the blade with a damp towel between each cut. Repeat the process with the remaining dough and filling ingredients.

Step 9

Coat two 9-inch round cake pans with flour-based baking spray. Place 12 slices in each pan, just touching. Cover and let rise for about 45 minutes or until well puffed.

Step 10

Meanwhile, preheat the oven to 375°.

Step 11

Bake rolls for 22-26 minutes or until golden on top. Keep a close eye on them so they don’t over-bake! Remove from the oven and let cool for 10 minutes before frosting.

Step 12

Beat the butter and cream cheese together in the bowl of an electric mixer. Mix in the confectioners’ sugar until just combined. Add the vanilla extract and beat again. Turn the mixer to high and beat until light and billowy, about 3 minutes with a timer set. Spread the frosting over the warm sweet rolls in the pans. The frosting will melt slightly.

Step 13

Serve warm.