Ingredients
Dough
- 3/4 cup milk
- 1/2 cup butter (1 stick, or 4 oz.)
- 3 1/4 cups all-purpose flour
- 1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
- 1/4 cup white sugar
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1 egg
Filling
- 1/2 batch of Strawberry Compote
- 1/2 teaspoon cinnamon (optional)
Frosting
- 2 tablespoons softened butter
- 4 oz cream cheese
- 2 tablespoons strawberry compote
- 1 1/2 to 2 cups powdered sugar (depending on desired sweetness)
- Heavy cream or milk as needed to thin icing
Instructions
- Prepare Milk and Butter Mixture: Heat the milk in a small saucepan until it bubbles, then remove from heat. Immediately add the butter and stir until fully melted. Allow the mixture to cool until lukewarm to avoid killing the yeast.
- Combine Dry Ingredients and Add Wet: In a large mixing bowl, whisk together 2 1/4 cups of flour, instant yeast, sugar, salt, and lemon zest. Add the egg and the lukewarm milk and butter mixture; stir with a wooden spoon until combined. Gradually add the remaining flour, 1/2 cup at a time, stirring well after each addition to form a dough that just starts to come together.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Alternatively, use a stand mixer equipped with a dough hook for about 5 minutes. The dough should spring back when lightly pressed, indicating proper gluten development.
- Initial Rest: Cover the dough with a damp cloth and let it rest on the counter for 10 minutes to relax the gluten, making it easier to roll out.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 12×9 inch rectangle, using your 9×13 inch baking dish as a size guide for the final shape.
- Apply Filling: Spread the strawberry compote evenly over the dough, reaching all the way to the edges. If desired, sprinkle the cinnamon evenly over the compote for a warm spice note.
- Shape Rolls: Using a pizza cutter or sharp knife, slice the dough into 12 equal strips. Roll each strip tightly from one end and place each roll seam-side down into a greased 9×13 inch baking dish in neat rows.
- Second Rise: Cover the rolls and allow them to rise in a warm place until doubled in size, approximately 45 minutes. Meanwhile, preheat the oven to 350°F (190°C).
- Bake: Bake the rolls for 23-25 minutes in the preheated oven until golden brown on top. Remove from oven and let cool for about 10 minutes before frosting.
- Prepare Frosting: While the rolls cool, beat softened butter and cream cheese together with an electric mixer until smooth and creamy. Gradually add strawberry compote and powdered sugar, 1/2 cup at a time, beating until thick and spreadable. Add heavy cream or milk as needed to thin the frosting to desired consistency.
- Frost and Serve: Spread the frosting generously over the warm rolls. Optionally, garnish with fresh strawberry slices. Serve warm for best flavor and texture.
Notes
- The cinnamon in the filling is optional but adds a warm, spicy depth that complements the strawberry compote beautifully.
- Use lukewarm milk to avoid killing the yeast and ensure proper dough rise.
- Allowing the dough to rest both before and after shaping helps develop a tender texture and good rise.
- Frosting consistency can be adjusted with heavy cream or milk to your preference.
- Fresh strawberry slices make a lovely, fresh garnish but are optional.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
