Ingredients:

  • 240ml whole milk, warmed to 110°F
  • 7g active dry yeast (1 packet)
  • 100g granulated sugar
  • 115g unsalted butter, softened
  • 1 large egg, room temperature
  • 550g bread flour
  • 5g fine sea salt
  • 450g fresh strawberries, hulled and finely diced
  • 1 tbsp lemon juice
  • 225g full-fat cream cheese, softened
  • 60g powdered sugar (for filling)
  • 1 tbsp cornstarch
  • 40g graham cracker crumbs
  • 115g cream cheese (for glaze)
  • 55g unsalted butter (for glaze)
  • 180g powdered sugar (for glaze)
  • 0.5 tsp strawberry extract
  • 1 tsp vanilla bean paste

Instructions:

  1. Prepare the strawberry reduction: In a small saucepan, combine diced strawberries, lemon juice, and 2 tablespoons of the sugar. Simmer over medium-low heat for 15 minutes until thick and jam-like. Cool completely in the refrigerator.
  2. Activate the yeast: Whisk the warm milk, remaining sugar, and yeast in a stand mixer bowl. Let sit for 10 minutes until foamy.
  3. Mix the dough: Add the egg, bread flour, and salt. Use the dough hook on low speed until a shaggy dough forms. Gradually add the 115g of softened butter, one tablespoon at a time, until incorporated.
  4. Knead: Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  5. First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise for 1 hours 30 mins until doubled in size.
  6. Prepare filling: Beat 225g cream cheese with 60g powdered sugar and cornstarch until smooth.
  7. Shape: Roll the dough on a floured surface into a 12x18 inch rectangle. Spread the cream cheese mixture evenly, followed by the chilled strawberry reduction. Sprinkle graham cracker crumbs on top.
  8. Cut and Second Rise: Roll tightly into a log. Cut into 12 even rolls using dental floss. Place in a greased 9x13 inch dish. Cover and let rise for 30 minutes.
  9. Bake: Preheat oven to 350°F (180°C). Bake for 25 minutes until lightly golden brown.
  10. Glaze: Whisk 115g cream cheese, 55g butter, 180g powdered sugar, strawberry extract, and vanilla bean paste until fluffy. Spread over warm rolls.