Ingredients
Equipment
Method
Strawberry Jam Filling
- Note: If you'd like extra filling in your jam or some to mix into the frosting, double the recipe for the jam.
- Combine the strawberries, sugar, vanilla extract and salt on the stove and mix together over medium heat, watching closely.
- Once simmering, continue to mix and start to smash the berries.
- Once you have been able to smash all of the berries and a jam consistency has formed, remove it from the heat and allow to cool fully.
Strawberry Rolls Dough - Preparation
- While the jam cools, melt the butter and set aside.
- Heat the milk until 105-115℉, then top with yeast and allow to sit for 5 minutes. The temperature is important for activating the yeast properly.
- In the mixing bowl of your stand mixer, whisk together flour, sugar, psyllium husk, baking powder and salt.
- Turn the stand mixer onto low with a dough hook attachment and slowly add in the water, melted butter and maple syrup. Then add in the eggs and finally the milk yeast mixture. Mix until just combined.
- Once combined, turn off the mixer and scrape the sides and bottom of the bowl, then turn up the speed to medium for 2-3 minutes.
- Cover the bowl with plastic wrap and put it in the fridge for 20 minutes.
- Grease a 9×13 inch glass or ceramic pan with butter and set aside but keep nearby.
- Measure out a 15×15 inch square and dust it completely with flour. This is important to help prevent the dough from sticking while you form the rolls.
- Remove the dough from the fridge and place it in the middle of the evenly floured square. Lightly dust your hands and the the top of the dough with flour.
- Gently smash the dough into a square shape then roll it out into a 15×15 in square. If needed, trim the edges to be as even and straight as possible.
- Evenly spread the strawberry jam over the dough, then sprinkle on the chocolate chips over top as evenly dispersed as you can. Note that it will be a thin layer of jam if you do not double the recipe, which is how I prefer to make them. Do not over sprinkle the chocolate chips as it could become difficult to roll.
- Cut the dough into 12 equal strips (1.25 in each), then roll each strawberry roll one by one. I use a measuring tape to ensure the sizes are perfect.
- Place each roll into the pan in rows of three. It should be somewhat tight but fit perfectly!
- Cover them with a towel to rise for 1 hour at room temp.
Strawberry Cream Cheese Frosting
- While the rolls rise, beat together the butter and cream cheese until completely incorporated.
- Beat in the powdered sugar 1/4 cup at a time, then add in the vanilla and the freeze dried strawberry powder and mix until incorporated. Keep refrigerated for a thick frosting that holds its shape.
Strawberry Rolls Dough - Baking
- Preheat the oven to 350℉. I use an oven thermometer to ensure my oven is at the correct temperature.
- Brush the top of each roll lightly with heavy cream and then cover with foil.
- Bake for 20 minutes, then uncover the rolls and bake for an additional 15-20 minutes. Be sure to check on them to reach desired doneness.
- Once removed from the oven, immediately top each roll with a little frosting to seep into the rolls. It is also helpful to gently separate each roll with a spatula while they're still hot.
- After 10-15 minutes or so, top with desired amount of frosting and enjoy! Also feel free to add strawberries and more chocolate chips to the top to garnish!
Notes
I highly recommend reading through the blog post for exact ingredients I use as well as tips and tricks for best results!