Strawberry cream cheese roll

Mixing warm water, yeast and sugar in a mix bowl. Adding milk, melted butter, salt, eggs & 1 cup of flour. beat until smooth. Add the flour to make the dough. Knead until smooth.
Letting dough rest for 5 minutes while you prepare filling.
Beat the cream cheese until it’s also fluffy and soft. Add 3/4 cup of the powdered sugar and beat until smooth. Reserve in about 1/3 cup of the can.
In another small bowl, mix the jam and strawberry cubes.
Roll out the dough on a greased table into a rectangle about 10 x 15. Roll out the cream cheese mixture, then the berries. Roll up and pinch the edge to seal.
Cut the stems into 12 slices and place them in a well-greased 9×13-inch skillet. Cover with plastic wrap also in the refrigerator.
Add 1/2 cup of the powdered sugar, milk, and vanilla to the reserved cream cheese mixture. Beat until smooth, adding enough milk to make a thin glaze. Then put the frosting in a ziplock bag in the fridge.
Refrigerate the rolls for 8 to 10 hours or overnight.
Remove the rolls and piping bag from the refrigerator. Place the rolls in a warm place and let them rise until doubled (about an hour).
Baking at 350° for 30-35 minutes, or to set in center. You may need to cover them with aluminum foil to keep them from browning too much.
Cut a corner in a ziplock bag and iron the rolls while they are still warm.

Enjoy !

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