Description
Make these soft Strawberry Cream Cheese Crumble Rolls, filled with a rich cream cheese center and topped with a buttery crumble.
Ingredients
Scale
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
For the Strawberry Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, diced
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar
- ½ teaspoon cinnamon
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Dough
- In a bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
- In a separate bowl, mix flour and salt. Add yeast mixture, melted butter, and egg.
- Knead for 8 minutes until dough is smooth.
- Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
Step 2: Prepare the Filling
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in diced strawberries.
Step 3: Assemble the Rolls
- Roll out the dough into a 12×18-inch rectangle.
- Spread the strawberry cream cheese filling evenly.
- Roll the dough tightly from the long side and cut into 12 slices.
- Place rolls in a greased baking dish. Let rise for 30 minutes.
Step 4: Make the Crumble Topping
- Mix flour, melted butter, brown sugar, and cinnamon in a bowl.
- Sprinkle over the rolls before baking.
Step 5: Bake the Rolls
- Preheat oven to 350°F (175°C).
- Bake for 25-30 minutes until golden brown.
- Let cool before adding glaze.
Step 6: Prepare the Glaze (Optional)
- Whisk powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over cooled rolls.
Notes
- Use fresh yeast for best rise and texture.
- Drain strawberries well to prevent excess moisture.
- Do not overfill to avoid leakage.
- Let the dough rise properly for soft, fluffy rolls.
- Cover with foil if browning too fast during baking.
- Store in an airtight container for up to 3 days or freeze for 3 months.
- Prep Time: 2 hours (including dough rising time)
- Cook Time: 25-30 minutes