Description
Sweet, pillowy strawberry cream cheese crumble rolls deliver pure breakfast bliss with layers of tangy cream cheese and juicy strawberries nestled inside buttery, crumbly pastry. Delightful bakery-style rolls bring comfort and joy straight to your morning table.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups (875 milliliters) all-purpose flour
- 8 ounces (226 grams) cream cheese, softened
- 1 cup (150 grams) fresh or frozen strawberries, diced
Dough and Filling Ingredients:
- 1 packet (2 ¼ teaspoons/11 milliliters) active dry yeast
- ½ cup (100 grams) granulated sugar
- ¼ cup (60 milliliters) unsalted butter, melted
- ¾ cup (180 milliliters) warm milk
- 1 large egg
- ½ teaspoon salt
- 2 tablespoons (30 grams) granulated sugar
- 1 teaspoon cornstarch mixed with 1 teaspoon water
- ¼ cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
Topping and Glaze Ingredients:
- ½ cup (60 grams) all-purpose flour
- ¼ cup (60 grams) granulated sugar
- ¼ cup (60 grams) unsalted butter, cold and cubed
- 1 cup (120 grams) powdered sugar
- 2–3 tablespoons (30–45 milliliters) milk
- ½ teaspoon vanilla extract
Instructions
- Activate the yeast by whisking it with warm milk and a touch of sugar, allowing the mixture to bloom and become frothy for about 5-10 minutes.
- Incorporate eggs, melted butter, and salt into the activated yeast, gradually folding in flour to create a cohesive, supple dough.
- Massage the dough on a lightly dusted surface, working it until smooth and springy, developing its gluten structure.
- Transfer the dough to a greased vessel, drape with a kitchen towel, and let it rise in a draft-free environment until it doubles in volume.
- Whip cream cheese with powdered sugar and vanilla extract until silky, then gently incorporate fresh, diced strawberries to create a vibrant filling.
- Stretch the dough into a rectangular canvas, ensuring an even thickness and ample surface for the filling.
- Lavish the cream cheese and strawberry mixture across the dough, leaving a small border around the edges.
- Tightly roll the dough into a cylindrical shape, creating a compact log of swirled filling.
- Slice the log into uniform portions, arranging them in a buttered baking dish with slight spacing between each roll.
- Craft a crumbly topping by combining flour, granulated and brown sugars, then working cold butter into the mixture until it resembles coarse, sandy texture.
- Warm the oven to 375F, then generously shower the rolls with the prepared crumble topping.
- Bake until the rolls transform into a golden-brown masterpiece, with the crumble developing a crisp, caramelized crust.
- Allow the rolls to rest briefly, letting the filling settle and the flavors meld before serving.
Notes
- Swap regular milk with almond or oat milk for a dairy-free version that maintains the creamy texture and rich flavor.
- Chill the dough for 30 minutes before rolling to make it easier to handle and prevent sticky situations in the kitchen.
- Use frozen strawberries when fresh aren’t available, but drain them thoroughly to prevent excess moisture in the filling.
- Prevent over-browning by tenting the rolls with aluminum foil halfway through baking if the top starts to darken too quickly.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 232
- Sugar: 11 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 28 mg