Strawberry Poppy Seed Cinnamon Rolls
Servings 8 rolls
Ingredients
Dough
- ½ cup milk, warm (100-110 degrees F)
- ⅓ cup heavy cream, warm (100-110 degrees F)
- 1 ½ teaspoons active dry yeast
- 3 cups all-purpose flour (375 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg, at room temperature
- ½ teaspoon salt
Strawberry filling
- 1 cup chopped fresh strawberries (150 grams)
- ½ cup strawberry jam (160 grams)
- 2 tablespoons poppy seeds
Strawberry cream cheese frosting
- 1 cup sliced fresh strawberries (150 grams)
- 1 tablespoon water
- ¼ cup butter, softened at room temperarture (57 grams)
- 4 ounces cream cheese, softened at room temperature
- 2 cups powdered sugar (240 grams)
- 1 teaspoon vanilla
Remaining ingredients
- 2 tablespoons heavy cream
Instructions
- In the bowl of a stand mixer, combine warm milk with heavy cream and yeast. Let sit for 5 minutes or until the yeast is activated and the mixture is foamy.
- Add the flour, sugar, egg, salt, and yeast mixture to the bowl of a stand mixer. Mix until a shaggy dough forms, and continue to knead for 8-10 minutes or until a smooth dough forms. The dough will be a little sticky, but resist adding more flour. Lightly oil a bowl and transfer dough to bowl, turning to coat. Cover and let rise in a warm area for 1 hour or until doubled in size.
- Meanwhile, make the strawberry cream cheese frosting. Combine 1 cup sliced strawberries with water in a small saucepan. Bring to a boil over medium heat and continue to simmer until the strawberries soften. Remove from heat and puree strawberries until smooth. Let cool.
- Beat together the softened butter and cream cheese until well combined. Add the powdered sugar, vanilla, and pureed strawberries, mixing until smooth. Set aside.
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray. Combine strawberry jam and poppy seeds in a medium bowl.
- Lightly dust a clean work counter with flour. Roll out the dough into a 12x16-inch rectangle. Spread the strawberry jam mixture in an even layer, leaving a ½ inch border. Sprinkle chopped strawberries on top and roll the dough into a log, starting with the long side to make a 16-inch log. Cut the log into 2-inch portions for a total of 8 rolls. Place the rolls, cut side facing up, in the prepared baking dish. Cover and let rise for 45 minutes or until doubled in size.
- Brush 2 tablespoons heavy cream on the rolls and bake for 25-30 minutes or until golden brown. Remove from the oven and let cool for 20 minutes. Spread a generous amount of strawberry cream frosting on top and serve.
Notes
This recipe makes a generous amount of frosting. You can either make half the amount or have extra on the side.
The dough can be prepared the day before and chilled in the refrigerator overnight. Let the dough come to room temperature before shaping.
