The Wimbledon Winner Strawberries Cream Sweet Rolls

Wimbledon Strawberries Cream Sweet Rolls

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Preparation time:01 Hrs 15 Mins

Cooking time:30 Mins

Servings:12 large rolls

Ingredients:

• 1 cup Whole Milk, slightly warm (105–115°F / 40–46°C)
• 2 ¼ teaspoons Active Dry Yeast
• ¼ cup Granulated Sugar (for dough)
• ½ cup Unsalted Butter, melted and cooled
• 2 Large Eggs, room temperature
• 1 teaspoon Fine Sea Salt
• 4 ½ – 5 cups All-Purpose Flour (plus extra for kneading)
• 2 cups Fresh or Frozen Strawberries, hulled and diced
• ¼ cup Granulated Sugar (for filling)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Cornstarch
• 4 oz Full-fat Cream Cheese, softened
• ¼ cup Unsalted Butter, softened (for swirl)
• ½ cup Confectioners' Sugar
• 1 teaspoon Vanilla Extract (for swirl)
• ½ teaspoon Lemon Zest (optional)
• 1 ½ cups Confectioners' Sugar, sifted (for glaze)
• 3 – 4 tablespoons Heavy Cream (or whole milk)
• ½ teaspoon Vanilla Extract (for glaze)

Instructions:

• Activate the Yeast: Warm the milk (105–115°F). Pour into a mixer bowl, sprinkle in the yeast and ¼ cup sugar. Let stand for 5–10 minutes until foamy.
• Knead the Dough: Add the melted butter, eggs, and salt to the yeast mixture. Gradually add the flour (starting with 4 ½ cups). Knead for 5–7 minutes until the dough is smooth and slightly tacky. Add extra flour sparingly if needed.
• First Proof: Place the dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until doubled in size (60–90 minutes).
• Make the Strawberry Reduction: Combine strawberries, ¼ cup sugar, lemon juice, and cornstarch in a saucepan. Bring to a simmer and cook for 8–10 minutes until thickened like jam. Transfer to a shallow dish and cool completely. (Crucially, the filling must be cool before assembly.)
• Prepare the Cream Cheese Swirl: Beat the softened cream cheese and butter until smooth. Add confectioners’ sugar, 1 teaspoon vanilla, and lemon zest. Beat until light and fluffy.
• Roll and Spread: Punch down the dough and roll it into a 12 x 18 inch rectangle. Spread the cream cheese swirl evenly, leaving a ½-inch border along one long edge. Carefully spread the cooled strawberry reduction over the cream cheese.
• Roll and Slice: Tightly roll the dough into a cylinder starting from the long edge opposite the border. Pinch the seam closed. Slice the cylinder into 12 even pieces (approx. 1 ½ inches thick).
• Second Proof: Arrange the rolls in a lightly greased 9x13 inch baking dish. Cover loosely and allow to rise for 30–45 minutes until visibly puffed up.
• Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes until golden brown. Prepare the glaze while baking.
• Glaze and Serve: Whisk together the sifted confectioners' sugar, heavy cream, and ½ teaspoon vanilla for the glaze. Remove rolls from oven, let cool for 5–10 minutes, and drizzle generously with glaze. Serve warm.

Nutrition Facts

Calories:428 kcal

Protein:7.6 g

Fat:21.9 g

Carbs:51.4 g

Fiber:2.5 g

Sugar:0.0 g

Sodium:3409 mg

Recipe Info

Category:Dessert, Brunch, Baked Goods

Cuisine:British

Why These Strawberries and Cream Sweet Rolls Define Summer Brunch Perfection

While the traditional cinnamon swirl holds a cherished place in our hearts, there is a time and place for elevating a classic, and summer calls for the vibrant, fresh flavour of peak season berries. These Strawberries and Cream Sweet Rolls transcend standard breakfast fare, offering a luxurious, tender crumb paired with the unmistakable taste of an English garden party. This recipe, affectionately known as the "Wimbledon Winner," takes the light, airy richness of an enriched yeast dough and loads it with a tangy cream cheese layer and concentrated strawberry filling. The result is a spectacular Sweet Roll Recipe that is perfectly balanced—sweet, tart, and deeply satisfying, making it the definitive choice for sophisticated Breakfast Sweets throughout the warmer months. If you’ve been searching for the ideal strawberries and cream cinnamon rolls recipe , you’ve found a version that boasts superior texture and pure, fruity flavor complexity.

The Quintessential British Treat, Reimagined as a Decadent Sweet Roll

The foundation of this bake lies in the iconic pairing of fresh strawberries and smooth cream—a combination beloved across the Atlantic. We’ve captured that pure, celebratory essence and baked it into a decadent roll. Unlike simple fruit-topped breads, this recipe integrates the fruit and dairy into the core structure of the swirl, ensuring every bite delivers that signature flavour profile. This creation rivals even the best strawberries and cream cinnamon rolls in both flavour depth and structural integrity, delivering a bake that is surprisingly robust despite its delicate taste.

Deconstructing the Flavour Profile: Tender Dough Meets Tangy Filling

Success in this recipe hinges on the contrast between the three distinct components. First, the tender, buttery dough provides a delicate canvas. Second, we introduce the creamy element through the Strawberry Cream Cheese Sweet Rolls filling: a blend of full-fat cream cheese and butter, sweetened and brightened with a hint of vanilla and optional lemon zest. This swirl prevents the roll from being overly sweet while locking in moisture. Finally, the true magic is the concentrated fruit layer, transforming this into proper strawberries and cream cinnamon rolls with strawberry filling . By cooking the strawberries down, we intensify their flavour and ensure that the filling remains structurally sound, avoiding the common issue of runny juice making the dough soggy.

The Signature Texture: Mastering the Enriched Yeast Dough

To achieve the cloud-like fluffiness essential for any championship sweet roll, we rely on an enriched yeast dough. The addition of whole milk, two large eggs, and a generous half-cup of melted butter creates a soft, luxurious structure that differs significantly from lean bread doughs. This high-fat content slows gluten development slightly, resulting in a more tender bite and preventing the final product from becoming tough or chewy. Precision in the kneading process—around 5 to 7 minutes using a stand mixer—is key to achieving the soft, slightly tacky, and smooth finish needed before the first proof. This careful technique is crucial to understanding How To Make Strawberry Sweet Rolls that truly melt in your mouth.

Essential Ingredients for Fluffy, Luxurious Sweet Rolls

Creating the ultimate sweet roll requires selecting the right ingredients and ensuring they are prepared correctly. For the dough, using whole milk warmed to the perfect bathwater temperature (105–115°F / 40–46°C) is mandatory for activating the 2 ¼ teaspoons of active dry yeast without killing it. The richness relies heavily on a full stick (half-cup) of melted, cooled unsalted butter, and two room-temperature eggs, which must be incorporated gently to maintain a harmonious dough mixture. Crucially, the flour measurement must be precise; start with 4 ½ cups of all-purpose flour, adding up to an extra half cup only if the dough remains excessively sticky after the initial knead.

Gathering Your Baking Arsenal: Key Tools and Timing

While this recipe is categorized as Medium difficulty, primarily due to the handling of yeast and the enriched dough, success is highly achievable with the right tools. A stand mixer fitted with a dough hook is strongly recommended for consistent, effortless kneading. However, if mixing by hand, ensure you dedicate the full 7 minutes of kneading time. A kitchen scale is invaluable for accurately measuring the 560 to 625 grams of flour, preventing a common cause of dense rolls. Remember that sweet rolls require patience: expect about 45 minutes of active preparation time, followed by two separate proofing periods (60– 90 minutes and 30– 45 minutes, respectively), totaling approximately three and a half hours from start to finish.

Choosing the Right Yeast for a Guaranteed Rise

For reliability, we employ Active Dry Yeast, which requires a pre-activation step in the warm milk and sugar mixture. Observing the yeast foam up within five to ten minutes is your crucial green light, confirming the mixture is alive and ready to provide the significant lift required for the light structure of this Sweet Roll Recipe . If you prefer to use Instant Yeast, simply skip the activation step and mix it directly into the dry ingredients, though the visual confirmation of an active batch is a highly reassuring step for home bakers.

Fresh vs. Frozen: Selecting Your Strawberry Base

For the strawberry and cream cheese cinnamon rolls , you will need two cups (280 grams) of strawberries. Either fresh or frozen berries work perfectly, provided they are hulled and diced. If using frozen, there is no need to thaw them beforehand. The important step is transforming these berries into the reduction. This process, which incorporates sugar, lemon juice, and one teaspoon of cornstarch, is vital for concentrating the berry flavour and creating a thick, jam-like filling that will not seep out during the second proof or baking. This technique is central to successful Strawberry Recipes in baked goods.

Beyond Vanilla: Enhancing the Cream Cheese Swirl

The cream cheese swirl provides the "cream" aspect of our rolls. To ensure a smooth, spreadable consistency that won't tear the delicate dough, make certain both the four ounces of full-fat cream cheese and the quarter-cup of butter are thoroughly softened. While vanilla extract provides sweetness, the optional addition of half a teaspoon of lemon zest cuts through the richness, offering a subtle tang that truly elevates the flavor profile of these Strawberry Cream Cheese Sweet Rolls .

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Baking Success: Step-by-Step Guide to Wimbledon Winner Rolls

Our instructions for How To Make Strawberry Sweet Rolls are broken down into four key stages. After the yeast is activated and the dough is kneaded to a smooth, elastic texture, it goes into a lightly oiled bowl for the first rise (60 to 90 minutes). During this time, the dough doubles in bulk and develops the necessary air pockets for a fluffy roll. Crucially, while the dough is rising, you must prepare the strawberry reduction and the cream cheese swirl, ensuring both have ample time to cool completely before the assembly phase begins.

Forming and Proofing Your Perfect Strawberries and Cream Sweet Rolls

Once the dough is punched down to release the air, the physical handling and shaping determines the final appearance and texture. This stage requires precision to secure the fillings and maintain the structure.

Achieving the Perfect Strawberry Reduction (No More Oozing!)

The greatest enemy of a perfect sweet roll is a wet filling. To prevent leakage and sogginess in these strawberries and cream cinnamon rolls with strawberry filling , the reduction step is non-negotiable. Combine the diced strawberries, sugar, lemon juice, and cornstarch in a saucepan and simmer for about eight to ten minutes. The mixture should visibly thicken, resembling a loose jam. Immediately transfer this filling to a shallow dish and allow it to cool entirely—a warm filling will instantly melt the cream cheese swirl, making rolling impossible.

Rolling Technique: Securing the Filling Inside the Dough

Turn the dough onto a lightly floured surface and roll it into a generous 12 x 18 inch rectangle. First, spread the smooth cream cheese swirl evenly over the entire surface, followed by the cooled strawberry reduction. Be sure to leave a clean, half-inch border along the farthest long edge. Starting with the opposite long edge, roll the dough tightly into a cylinder. This tight roll ensures the finished rolls have beautiful, distinct spirals. Seal the seam firmly by pinching the dough closed before slicing.

The Double Proof: Why Patience Guarantees a Tender Roll

The second proof is vital because the slicing and rolling process knocks a significant amount of air out of the delicate dough structure. Using a sharp, non-serrated knife, or ideally, unscented dental floss, slice the cylinder into 12 even pieces, approximately 1 ½ inches thick. Place these 12 rolls into a greased 9x13 inch baking dish, cover them loosely, and let them rise for another 30 to 45 minutes. This shorter second proof restores the structure, ensuring the final rolls are gorgeously soft and not dense.

Baking Until Golden: Temperature and Timing Checks

Preheat your oven to 375°F (190°C). The Strawberries and Cream Sweet Rolls need 25 to 30 minutes to bake through. The rolls are done when the tops are deeply golden brown and their internal temperature reaches 200°F (93°C). If you notice the tops browning too quickly during the last 10 minutes, loosely tent the dish with aluminum foil. While they are baking, prepare the simple vanilla glaze by whisking sifted confectioners' sugar with heavy cream and vanilla until it reaches a pourable but thick consistency. Drizzle the glaze generously over the rolls five to ten minutes after they come out of the oven, allowing it to melt into the warm crevices.

Master Baker Tips and Troubleshooting Common Issues

For the lightest possible texture, always use the 'spoon and level' method for measuring your 4 ½ to 5 cups of flour, or better yet, weigh the flour using a scale—compacted flour leads directly to dry, heavy results. When slicing the rolled cylinder, use unwaxed dental floss. Slide it underneath the roll, cross the ends over the top, and pull; the floss will cut through the sticky strawberry and cream cheese cinnamon rolls without squashing the delicate layers. Finally, remember that yeast is highly temperature-dependent. If your kitchen is cool, place the covered dough in a slightly warmed, switched-off oven to ensure the necessary 60–90 minute rise time is met.

Planning Ahead: Storage, Freezing, and Reheating

These rich, flavorful rolls are best eaten the day they are baked, but they store remarkably well. Leftover rolls can be kept airtight at room temperature for up to two days. For longer storage, freeze the unglazed rolls for up to three months; simply thaw overnight and glaze after reheating.

Preparing the Rolls the Night Before (Make-Ahead Strategy)

This Sweet Roll Recipe is perfect for preparing ahead of time. After arranging the cut rolls in the baking dish for the second proof, cover the dish tightly with plastic wrap and refrigerate overnight (up to 12 hours). The next morning, pull the rolls out while the oven preheats and let them sit at room temperature for about 30 minutes before baking as directed. This ensures you wake up to fresh, warm Breakfast Sweets .

Troubleshooting: What If My Dough Fails to Rise?

A failure to rise is almost always yeast-related. The most common issues are milk that was too hot (killing the yeast) or a proofing environment that was too cold. If the yeast didn't foam in the initial step, your batch is likely inert and should be restarted. If it foamed but failed to rise during the first proof, move the bowl to a significantly warmer location.

Creative Variations: Swapping Out the Fruit or Glaze

While the current recipe highlights exceptional Strawberry Recipes , it serves as a wonderful template for substitutions. For a lovely twist, substitute the strawberries with diced raspberries or plump blueberries, maintaining the reduction process. For the ultimate decadence, swap the simple vanilla glaze for a melted white chocolate drizzle (4 oz / 115g of white chocolate), which pairs beautifully with the tangy cream cheese base. For a different spice profile, introduce a teaspoon of cardamom and half a teaspoon of nutmeg to the dry ingredients, moving the flavor profile away from the classic strawberries and cream cinnamon rolls toward a spiced pastry.

Understanding the Nutritional Breakdown Per Roll

While these rolls are a definite indulgence, they are portioned effectively. Based on 12 servings, each roll contains an estimated 380–420 calories. This accounts for the enriched nature of the dough, the full-fat cream cheese, and the generous sugar content, making them a satisfying component of a weekend brunch or a decadent afternoon treat.