Strawberry jam rolls

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Strawberry jam rolls
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Strawberry jam rolls

Recipe by Nana PastriesCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep Time

30

minutes
Bake Time

25

minutes
Resting time

2

hours 

40

minutes

You’ll love these delicious and little messy strawberry jam rolls. They’re so easy to make!

Ingredients

  • Dough

  • 80ml warm water

  • 2 1/4 tsp| 7g dry yeast

  • a pinch of sugar

  • 3/8 cup | 85g butter (melted)

  • 1/2 cup | 100g sugar

  • 120ml milk (room temperature)

  • 80ml buttermilk (combine 76ml milk + 4ml vinegar)

  • 2 tbsp | 27g canola oil

  • 1 tbsp | 13g vanilla extract

  • 1 egg

  • 1 tsp | 6g salt

  • 1 tsp| 5g baking powder

  • 3 + 7/8 cups | 480g all-purpose flour (may need more or less)

  • Filling

  • 200g Strawberry jam (more or less)

  • Fresh cut strawberries (optional)

  • Glaze

  • 3/4 cup | 90g cream cheese (room temp)

  • 2 tbsp | 28g butter (room temp)

  • 1 tbsp | 15g vanilla extract

  • Pinch salt

  • 2 cups | 200g powdered sugar

  • 1 tbsp | 15g heavy cream

  • Extras

  • a little butter to grease the baking pan

  • a little flour for rolling and kneading the dough

  • egg wash, egg + heavy cream (optional)

Instructions

  • Dough
  • In a large bowl (I’m using my stand mixer bowl) stir together water, yeast and a pinch of sugar. Let the mixture sit for a few minutes until it is puffy and foamy.
  • Add in melted butter, sugar, milk and buttermilk, if you don’t have any, just mix together 76ml of milk and 4ml of vinegar, wait 5 min before adding it.
  • Add the oil, vanilla extract, egg, baking powder and salt and mix until combined.
  • Gradually sift in the flour, and mix it. If you are using a stand mixer, attach the dough hook and run on medium. Mix until the dough comes together, it took me about 8-10 minutes. If you’re kneading by hand, hang in there! it would take a little longer but you can do it! The dough should come together, it’s tacky but doesn’t stick to your fingers.
  • Lightly grease a bowl and place the ball of dough into it, cover with plastic wrap and place the bowl in a warm place. Let sit for about 40 minutes or until the dough has doubled in size.
  • When it’s doubled in size, punch the dough down a few times to release the air. Sprinkle flour on a clean work surface, I also like using parchment paper to be able to handle the dough easier, roll the dough into a rectangle that is about 0.5 cm thick.
  • Spread the strawberry jam over the dough. This is optional, but you can cut up some fresh strawberries and place them on top of the jam.
  • Begin tightly rolling up the dough. TIP: If the dough is too sticky to roll, leave it in the fridge for about 8-15 minutes to make it much easier to handle.
  • While the dough is chilling, you can butter the pan (I used a 9-inch pie pan).
  • When done, place the roll seam-side down, I left for 8 more minutes in the fridge before slicing it into 9 sections. You can use dental floss or a sharp knife to cut them.
  • Place the rolls in a greased baking pan, I put the edges of the roll in another mold to also bake them, although they are not pretty they are still delicious. Cover with plastic wrap and place in a warm place to let rise. Preheat the oven to 350F/177C.
  • You can skip this step because at the end it will be covered with the glaze, but I like to brush the tops of the rolls with an egg wash (mixing an egg + a tbsp heavy cream).
  • Bake at 350F/177C for 20-25 minutes or until the sides of rolls are lightly golden.
  • Glaze
  • While the rolls are baking, prepare the glaze by combining all the cream cheese glaze ingredients, mix until smooth and silky.
  • When the strawberry rolls come out of the oven, let them cool for a few minutes and then spread on the glaze.
  • Enjoy!

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