Ingredients:

  • 1 cup (240 ml) whole milk, warmed to 105–115°F
  • 2 ¼ teaspoons Active Dry Yeast
  • ¼ cup (50g) Granulated Sugar (for yeast)
  • 2 Large Eggs, room temperature
  • ½ cup (113g) Unsalted Butter, melted and cooled
  • 4 to 4 ½ cups (500g – 560g) All-Purpose Flour
  • 1 teaspoon Fine Sea Salt
  • 1 ½ cups (200g) Fresh or Frozen Strawberries, finely diced
  • ½ cup (100g) Granulated Sugar (for filling)
  • 1 tablespoon Cornstarch
  • 1 teaspoon Lemon Juice
  • 2 teaspoons Ground Cinnamon
  • ½ cup (113g) Unsalted Butter, softened (for filling)
  • ½ cup (100g) Light Brown Sugar, packed
  • 2 cups (240g) Powdered Sugar, sifted
  • 3–4 tablespoons Heavy Cream (or Milk)
  • 1 teaspoon Vanilla Extract or seeds from ½ vanilla bean
  • Pinch of Salt (for glaze)

Instructions:

  1. Activate the Yeast: Combine the warm milk, yeast, and ¼ cup of the granulated sugar. Let stand until foamy (about 5–10 minutes).
  2. Mix the Dough: In a stand mixer, combine the yeast mixture, melted butter, eggs, remaining ¼ cup sugar, and salt. Gradually add the flour until a soft, slightly tacky dough forms.
  3. Knead & First Rise: Knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (1 to 1.5 hours).
  4. Prepare the Strawberry Reduction (Filling Base): While the dough rises, simmer the diced strawberries, ½ cup sugar, cornstarch, and lemon juice in a small saucepan until thickened like a loose jam. Cool the reduction completely.
  5. Create the Filling Butter: In a small bowl, beat the softened filling butter with brown sugar and cinnamon until creamy. Gently fold in about ½ cup of the cooled strawberry reduction, reserving the rest for swirling.
  6. Roll & Fill: Punch down the risen dough gently. Roll into a large rectangle (approximately 12x18 inches). Spread the strawberry-butter mixture evenly over the surface. Dollop the remaining reserved strawberry reduction over the butter layer.
  7. Slice: Starting from a long edge, tightly roll the dough into a log. Slice the log into 12 equal pieces using a sharp knife or unflavoured dental floss.
  8. Second Rise: Arrange rolls cut-side up in a greased 9x13 inch baking dish. Cover and let rest again until puffy (30–45 minutes). Preheat the oven to 375°F (190°C).
  9. Bake: Bake for 20–25 minutes until the tops are golden brown.
  10. Glaze & Serve: While the rolls are warm, whisk together powdered sugar, heavy cream, vanilla, and a pinch of salt until smooth. Drizzle generously over the warm rolls immediately.