Strawberry Rolls with Lemon Cream Cheese Glaze
Think Cinnamon Rolls, but with raspberries instead of cinnamon.
Equipment
- Rolling Pin
- Stand mixer with dough hook suggested
Ingredients
- 1 recipe Basic roll dough, made
- 2 cups fresh raspberries frozen is ok
- ½ cup white granulated sugar
- 1 tsp. lemon juice
- 2-4 Tbsp. butter, softened
Glaze/Frosting
- 4 oz. cream cheese softened
- 4 cups powdered sugar
- ¼ cup lemon juice
- 2 Tbsp. warm water
Instructions
- Prepare dough according to the recipe below. Let it rise covered, once for one hour.
- Measure the berries, sugar and lemon juice into a small mixing bowl. Use a fork to smoosh and mix it all together. The berries don't need to be completely pureed. It's ok to have some larger pieces. Set aside.
- Punch down the risen dough. Place it on a clean, dry surface. Knead, squeeze and form into a large log. Separate the dough in half. Set one half aside. Roll the other half into a large rectangle.
- Lightly spread 1-2 Tbsp. of butter over the rolled out dough. Spread half of the raspberry filling over the dough. Leave 2 inches down one side free of raspberries.
- Start rolling down the long side of the dough that does have the raspberries to the edge. Carefully roll and lift the log up off the raspberry filling as you roll to help keep it tight and without pushing all of the filling out.
- Prepare two 9x13 baking dishes by lightly spraying or rubbing with oil.
- Use a knife to lightly score the top of the rolled dough into 12 equal sections. Gently slice all the way through.
- Place the sliced roll ups in one of the prepared baking dishes in 4 rows of 3.
- Repeat steps 3-5 and 7 with the other half of the dough.
- Preheat the oven to 350°. Cover both dishes with a tea towel for 30 minutes to let them rest and rise a bit.
- Bake for 20 minutes. While they are baking, measure all of the frosting ingredients into a mixing bowl. Use an electric mixer to whip until smooth.
- When they are done baking, remove the two dishes to a cooling rack. Drizzle the glaze evenly over the top of all 24 rolls. Eat right away or save for late. Store tightly covered at room temperature up to 3 days or refrigerate up to 1 week.