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Strawberry and Cocoa Filled Rolls with Cream Cheese Icing Recipe

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4.2 from 4 reviews

These Strawberry Rolls combine a fluffy, buttery yeast dough with a luscious chocolate-strawberry filling and a sweet, creamy strawberry cream cheese icing. The dough is enriched with eggs and butter for a soft texture, while freeze-dried strawberries in the sugar bring a vibrant strawberry flavor throughout the filling and frosting. Perfect for a special breakfast or dessert, these rolls are baked until golden and topped with a luscious strawberry cream cheese glaze for an irresistible treat.

  • Total Time: 3 hours 5 minutes
  • Yield: 12 servings

Ingredients

Dough

  • 1/3 cup lukewarm milk (79ml)
  • 1 packet active dry yeast (7g / 2 1/2 teaspoons)
  • 3 large eggs
  • 3 cups all-purpose flour (375g)
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter (113g), cubed

Strawberry Sugar

  • 3/4 cup freeze-dried strawberries
  • 3/4 cup granulated sugar (150g)

Filling

  • 1/4 cup unsalted butter (57g), softened
  • 1/4 cup cocoa powder (25g)
  • 2 teaspoons vanilla extract
  • Pinch of kosher salt
  • Reserved strawberry sugar (remaining amount from the blended mixture)

Cream Cheese Icing

  • 4 ounces cream cheese, at room temperature
  • 1/4 cup unsalted butter (57g), at room temperature
  • 3/4 cup reserved strawberry sugar (from the strawberry sugar mixture)
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

  1. Activate the Yeast: In the bowl of a stand mixer or a large bowl, combine the lukewarm milk and active dry yeast. Allow it to sit for about 8 minutes until it becomes foamy, indicating the yeast is active.
  2. Make the Dough: Crack the eggs into the yeast mixture and mix using a dough hook or a fork until combined. Add the flour and salt, mixing until mostly combined. Gradually add the cubed butter one piece at a time, continuing to knead for about 5 minutes by hand or with the mixer. The dough will be slightly sticky. Transfer to a greased bowl, coat the surface lightly, cover with a lid or towel, and let rise for 30 minutes until it has increased about 50% in size.
  3. Prepare Strawberry Sugar: Using a high-powered blender, blend freeze-dried strawberries and granulated sugar on high for about 1 minute until it resembles pink powdered sugar. Set aside 3/4 cup of this strawberry sugar for the frosting and reserve the rest for the filling.
  4. Make the Filling: In a mixer bowl with a paddle attachment or in a medium bowl, blend 1/4 cup softened butter, cocoa powder, vanilla extract, and a pinch of kosher salt until a smooth paste forms.
  5. Shape the Dough: Lightly flour your work surface and rolling pin. Roll the risen dough into a 15″x18″ rectangle about 1/8-inch thick. Spread the chocolate filling evenly over the dough, leaving about a 1/2-inch border. Sprinkle the reserved strawberry sugar evenly over the filling.
  6. Roll and Cut: Roll the dough tightly from the edge farthest away toward you. Trim the ends with a serrated knife or unflavored floss, then cut into 12 even slices about 1 1/2 inches each. Place the slices cut side up into a greased 9×13-inch baking dish or baking sheet.
  7. Second Rise: Cover the rolls with a kitchen towel and let them rise for 45 minutes until puffy.
  8. Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 18-20 minutes until they are lightly golden brown and puffed.
  9. Prepare the Cream Cheese Icing: In a stand mixer or bowl with a paddle attachment, beat together cream cheese and 1/4 cup softened butter until smooth. Add 3/4 cup reserved strawberry sugar, vanilla extract, a pinch of salt, and heavy cream. Beat for 2 minutes until light and fluffy.
  10. Serve: Once the rolls are baked and still warm, generously pour half or all of the cream cheese icing over the rolls, smothering them well before serving.

Notes

  • Freeze-dried strawberries provide intense flavor and color without adding moisture to the dough or filling.
  • Be careful when opening the blender after making strawberry sugar, as it can release a powdery ‘smoke’.
  • If you don’t have a high-powered blender, process the freeze-dried strawberries and sugar in batches to achieve a fine texture.
  • Use unflavored floss to cut the rolls evenly without squishing the dough.
  • Letting the dough rise twice (before shaping and after rolling) ensures light, fluffy rolls.
  • Ensure all dairy ingredients are at room temperature for easier mixing and better texture.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/strawberry-and-cocoa-filled-rolls-with-cream-cheese-icing-recipe/