Strawberry Cream Cheese Rolls Last Night

Strawberry Cream Cheese Rolls Last Night
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Table of Contents



  • 1/2 cup lukewarm water
  • 2 teaspoons instant yeast
  • 1/3 cup sugar
  • 1/2 cup of milk
  • 1/3 cup melted butter
  • 1 teaspoon of salt
  • 2 eggs
  • 4 1/2 c all-purpose flour (more or less)


  • 8 oz cream cheese, soft
  • 3/4 c powder sugar
  • 3/4 c strawberry jam
  • 1 c finely diced strawberries


  • 1/3 cup reserved cream cheese mixture
  • 1/2 cup powdered sugar
  • 1-2 teaspoons of milk
  • touch of vanilla


mixing yeast, warm water, and sugar in a mixing bowl.
Stir in milk, melted butter, salt, eggs and 1 cup flour.
Mix until it’s smooth.
Putting flour into dough to make it.
Knead until the dough is smooth.

While you make the filling, give the dough 5 minutes to rest.

Making cream cheese soft and fluffy by beating it.
Beat until smooth after adding 3/4 cup powdered sugar.
Save about a third of the topping.
In another small bowl, mix together strawberry pieces and jam.

On a greased counter, roll out the dough into a 10×15-inch rectangle.
The cream cheese mixture goes on first, then the berries.
Roll it up and pinch the edge to make it stick.

Cut the log into 12 slices and put them in a 9-by-13-inch pan that has been greased.
Cover the food with plastic wrap and put it in the fridge.

Add the 1/2 cup of powdered sugar, the milk, and the vanilla to the cream cheese mixture that you set aside.
Add enough milk to make a thin glaze and beat until smooth.
Then put the frosting in a zip-top bag and put it in the refrigerator.

Put the rolls in the fridge for 8 to 10 hours or overnight.

Take the rolls and the bag of frosting out of the fridge.
Put the rolls in a warm spot and let them rise until they are twice as big (about an hour).

Bake at 350 degrees for 30 to 35 minutes, or until the middle is set.
You might need to cover them with foil if you don’t want them to get too brown.

Cut a corner off the Ziploc bag and drizzle the glaze on the rolls while they are still warm.


Enjoy !

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