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Gooey Strawberry Cream Cheese Rolls – No Knead
These strawberry cream cheese rolls are fluffy, buttery, and very gooey. They are filled with a homemade strawberry pie filling, fresh strawberries, and topped with a tangy cream cheese frosting. The no knead dough is soft and buttery, and so easy to make! The strawberry filling helps to steam the dough in the oven, keeping them ultra soft and gooey.
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Gooey Strawberry Cream Cheese Rolls – No Knead
These strawberry cream cheese rolls are fluffy, buttery, and very gooey. They are filled with a homemade strawberry pie filling, fresh strawberries, and topped with a tangy cream cheese frosting. The no knead dough is soft and buttery, and so easy to make! The strawberry filling helps to steam the dough in the oven, keeping them ultra soft and gooey.
INGREDIENTS US CustomaryMetric 1x2x3x
Filling
- ▢3 cups strawberries chopped, 18oz
- ▢1 cup granulated sugar
- ▢⅛ teaspoon sea salt
- ▢1 lemon juiced and zested
- ▢3 tablespoons cornstarch
- ▢½ cup butter cold
- ▢1 ½ cups strawberries chopped and reserved, 9oz
Dough
- ▢½ cup warm water
- ▢1 teaspoon granulated sugar
- ▢2 ¼ teaspoons active dry yeast 7g or 1 packet
- ▢5 cups all purpose flour 600g
- ▢⅓ cup granulated sugar
- ▢⅛ teaspoon sea salt
- ▢¾ cup butter very soft
- ▢2 eggs beaten lightly with a fork
- ▢1 teaspoon vanilla extract
- ▢¾ cup warm milk
Frosting
- ▢¼ cup strawberry filling reserved from filling the rolls
- ▢2 cups powdered sugar sifted
- ▢4 oz cream cheese softened
INSTRUCTIONS
Filling
- Combine strawberries, sugar, lemon juice, zest, and salt in medium saucepan. Heat on medium heat, stirring so they release their juices. Simmer until the strawberries are soft, about 5 minutes.3 cups strawberries,1 cup granulated sugar,⅛ teaspoon sea salt,1 lemon
- Remove from heat and mash with potato masher or blend in a blender. Add cornstarch and whisk (or blend). Place back on heat and simmer until thickened.3 tablespoons cornstarch
- Transfer to a heat-safe container and add cold butter. Stir until melted. Let cool to room temperature (or chill).½ cup butter
Dough
- Combine warm water, 1 teaspoon sugar, and yeast in a small bowl. Stir until yeast dissolves. Let it sit for about 5-10 minutes so that a foam forms on top. If a foam doesn’t form in 10 minutes, discard and try again with another packet of yeast.½ cup warm water,1 teaspoon granulated sugar,2 ¼ teaspoons active dry yeast
- In a large bowl combine flour, sugar, salt, and stir. Make a well in the middle and add the butter, eggs, vanilla, milk, and yeast mixture.5 cups all purpose flour,⅓ cup granulated sugar,⅛ teaspoon sea salt,¾ cup butter,2 eggs,¾ cup warm milk,1 teaspoon vanilla extract
- Mix until a cohesive dough forms. Cover the bowl with cling wrap and place in a warm place (see notes) to rise until doubled, about 45 minutes. Butter a 9”x12” baking pan while it rises.
- Punch down the dough and transfer onto a floured surface. Flatten and fold the dough a few times to smoothen it out. Roll the dough into a large rectangle, about 18” by 24”.
- Reserve ¼ cup of strawberry filling for the frosting. Spread the remaining strawberry filling on top of the dough, leaving a 1” border on all the edges. Sprinkle the reserved chopped strawberries on top.1 ½ cups strawberries
- Roll into a log, starting at the long edge. Mark the roll into 12 equal pieces.
- Using a piece of string or unflavoured floss, wrap the string around the log and pull to cut. Scoop up the roll with your hands and place on the prepared baking pan. Scoop up any filling that escapes back on top of the roll. Repeat with the rest of the pieces.
- Let rise until doubled in size in a warm place, about 30 minutes. Preheat oven to 180°C (350°F). Bake for 25-30 minutes or until the rolls are golden brown on top. Let cool inside the pan – make the frosting while it cools.
Frosting
- Combine reserved strawberry filling, softened cream cheese, and powdered sugar in a medium bowl or stand mixer. Whisk until smooth.¼ cup strawberry filling,2 cups powdered sugar,4 oz cream cheese
- Top the warm rolls with the cream cheese frosting and serve.
NOTES
Store the wrapped rolls in the fridge for up to 4 days or in the freezer for up to 3 months.
Heat up before eating so that they become soft and gooey again.
Best way to let dough rise:
Turn the oven to the lowest setting for 30 seconds and turn it off. Open the oven door and place the dough into the oven to rise. Close the door. Do not let the oven get too hot (over 55°C) because the yeast cells will start to die off. This dough never rises on my counter because it is never warm enough for such an enriched dough to rise.
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