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Strawberry Rhubarb and Cream Rolls

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Ingredients
 

For the Dough

  • 2 ¼ teaspoon dry active yeast
  • 1 teaspoon granulated sugar
  • ½ cup + 2 tablespoon milk
  • 2 cups + 2 tablespoon all purpose flour
  • 1 egg whisked
  • 3 tablespoon softened butter
  • 1 ½ teaspoon vanilla
  • 3 tablespoon granulated sugar
  • ¾ teaspoon salt
  • ¼ cup heavy cream to be poured over rolls when they're done proofing (room temperature)

For the Filling

  • ½ cup strawberry rhubarb jam (I used Bonnie's Jams)
  • 4 tablespoon softened butter

For the Frosting

  • 6 oz softened cream cheese
  • ¾ cup powdered sugar
  • 5 tablespoon cream
  • 5 tablespoon freeze dried strawberries finely ground

Instructions
 

For the Dough

  • Microwave cold milk, or heat on the stove, until it is lukewarm, around 105-110 degrees. Bloom your yeast by mixing the active dry yeast, teaspoon of sugar, and lukewarm milk together. Let it sit for 10 minutes or until foamy on top. 
  • In a stand mixer, mix flour, salt and sugar together. Add whisked egg, butter and vanilla and mix. Add milk and yeast mixture and mix until everything is blended. Switch to a dough hook and knead for about 5 minutes on medium speed. The dough is done when it has pulled away from the sides of the bowl. It will be smooth and a little sticky. 
  • Form the dough into a ball and place in a large, greased bowl. (Works best with floured hands). Cover with plastic wrap and place in a warm place to rise for about one and a half to two hours, or until the dough doubles in size. A cold oven with the light on works well for this. I put mine outside and that worked too.    
  • Make the filling while the dough proofs.
  • Once the dough has had a chance to rise, remove from bowl, press down on the dough to release the air, and roll out on a floured surface. Roll the dough into a large rectangle, about 16 inches long. 
  • Next spread the filling evenly over the dough. Roll up the dough into a long log shape. Cut the buns. You should be able to get 6 large rolls or 8 smaller rolls out of it. 
  • Place the rolls in a casserole or pie dish. Cover them loosely with plastic wrap and let them proof in a warm place for about an hour, or until they have doubled in size. 
  • 15 minutes before the rolls are done proofing preheat the oven to 350 degrees.
  • Once the rolls have proofed, pour the heavy cream over them. Bake for 25-30 minutes or until golden brown. Let them cool for a few minutes and then frost. 
  • The rolls will stay fresh for two days in an air tight container.

For the Filling

  • Mix the softened butter and jam together with an electric mixer. (It will never completely mix together).

For the Frosting

  • Make the frosting by crushing the freeze dried strawberries either in a food processor or baggie with a rolling pin until they are finely ground. 
  • Mix the softened cream cheese and the cream. Then mix in the powdered sugar and freeze dried strawberries. 
Tried this recipe?Let us know how it was!