Jumbo Sourdough Strawberry Rolls
These Jumbo Sourdough Strawberry Rolls are soft, fluffy rolls filled with homemade strawberry compote swirled with cheesecake filling, and finished with a naturally pink strawberry cream cheese glaze.
Equipment
- Stand mixer with dough hook (or strong hands!) - for mixing dough.
- Mixing bowls - for combining strawberry filling and cream cheese icing.
- Saucepan or small pot - for mixing tangzhong and preparing the strawberry compote.
- Whisk - for stirring tangzhong.
- Long ruler or measuring tape (optional) - - to measure dough for even rolls.
- Rolling Pin - to roll dough out.
- 9x13-inch baking dish - for baking buns. I love this pan from USA linked here.
- Offset spatula or frosting knife- - for spreading butter and frosting.
- Pizza wheel or pastry wheel - - to cut rolls into even strips.
- Digital scale - recommended for accurate measurements.
- Kitchen thermometer (optional)- - helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer linked here.
- hand beaters - to beat cream cheese icing.
Ingredients
Make the Sweet Levain (Night Before):
- 1 (25g) Tbsp sourdough starter (100% hydration, active or inactive)
- ¾ (100g) cup all-purpose flour
- 1/2 (100g) cup water
- 1 (25g) Tablespoon granulated white sugar
Make the Tangzhong:
- 2 (20g) Tbspns all-purpose flour
- 1/3 (100g) cup whole milk
Make the Dough:
- All of the tangzhong
- 3/4 (200g) cup sweet levain
- 2 large eggs room temperature
- 1/3 (80g) cup milk
- 1/4 (50g) cup granulated white sugar
- 3 1/2 (450g) cups all-purpose flour
- 1 3/4 (10g) tsp sea salt
- 10 (142g) Tablespoons unsalted butter softened
- 1 (4g) teaspoon vanilla
Strawberry Compote:
- 1½ (150g) cups finely diced strawberries fresh
- ⅓ (75g) cup white sugar
- 1 Tbsp lemon juice
- 2 tsp cornstarch
- 1 Tbsp water
Strawberry Cream Filling:
- 6 (170g) oz full-fat cream cheese room temperature
- 1/2 (120g) cup strawberry compote
- 2 Tbsp white sugar
- ½ tsp vanilla
- ½ tsp cornstarch
Cream Bath:
- 1/4 (60g) cup heavy cream
Strawberry Cream Cheese Icing:
- 4 (112g) oz full fat cream cheese room temperature
- ¼ (56g) cup unsalted butter softened
- 2 (240g) cups powdered sugar
- ⅛ tsp salt
- ½ tsp vanilla
- Remaining strawberry compote
- 1-2 Tbsp heavy cream only if needed
Instructions
Step 1: Make the Sweet Levain (Night Before)
- Baker's Schedule: 8:00 PM- Night Before
- In a clean jar, mix your mother starter with the flour, water, and sugar. Give it a good stir, and allow it to rest at room temperature (optimally 73-75 degrees F). I like to mark the volume in my jar with a rubber band so it's easy to asses the rise the next morning. When the sweet levain has doubled in size, it's time to mix your cinnamon roll dough.1 (25g) Tbsp sourdough starter (100% hydration, active or inactive), ¾ (100g) cup all-purpose flour, 1/2 (100g) cup water, 1 (25g) Tablespoon granulated white sugar
Step 2: Make the Tangzhong
- Baker's Schedule: 8:00 AM- Day 1
- Before you get started on mixing your dough, you'll make your tangzhong. Whisk milk and flour together in a small saucepan.2 (20g) Tbspns all-purpose flour, 1/3 (100g) cup whole milk
- Cook the tangzhong over medium/low heat, stirring constantly, until it thickens into a paste that is similar to pudding (about 2–3 minutes). For precision, use your digital thermometer and heat to 148-155 F. Do not overheat, or your mixture will be too thick.
- Scrape into a bowl immediately to prevent further cooking, cover, and let cool to room temperature before adding to your dough.
- Prepare your dough while tangzhong cools.
Step 3: Mix the Dough
- Baker's Schedule: 8:30 AM- Day 1
- In a stand mixer fitted with a dough hook or large mixing bowl, add all of the tangzhong, whole milk, sweet levain, eggs, sugar, and vanilla. Whisk ingredients together quickly, it's okay if it's lumpy.All of the tangzhong, 3/4 (200g) cup sweet levain, 2 large eggs, 1/3 (80g) cup milk, 1/4 (50g) cup granulated white sugar, 1 (4g) teaspoon vanilla
- Add your flour and salt into your wet ingredients.3 1/2 (450g) cups all-purpose flour, 1 3/4 (10g) tsp sea salt
- Mix on low until a shaggy dough forms, about 2-3 minutes. Scrape down bowl if needed. If using your hands, knead until you work dough together. This is a higher hydration dough, so be aware it will be sticky.
- Once the dough has come together add softened butter, a tablespoon at a time mixing each tablespoon in until adding the next. Use a dough scraper to scrape the edges of the bowl to make sure everything is getting mixed in.10 (142g) Tablespoons unsalted butter
- Continue mixing on medium-low (speed 2–3) for 8–10 minutes, until dough is smooth, elastic, and tacky but not sticky. If mixing by hand, knead dough until butter has fully incorporated and dough is smooth and tacky.
- Mixing Notes: If kneading in a mixer or if dough is very wet when mixing by hand, add an additional 25 grams (3 Tablespoons) of flour and mix into dough. Make sure to work flour in completely and assess if you need more flour.
- Do not add more than 50 grams of flour at this stage, or you will lose the high hydration of the dough and end up with a dense cinnamon roll. If using a stand mixer, dough can become more warm and sticky and I have found kneading dough with my hand (perform a set of stretch and folds) for a minute after mixing in my stand mixer really helps bring the dough together.
Step 4: Bulk Fermentation
- Spray a clean bowl with oil. Shape the dough into a smooth ball and place it in the bowl. Cover with plastic wrap.
- If you used a stand mixer, perform one set of stretch and folds after 30 minutes to strengthen your dough. If you mixed dough by hand, perform 3 sets of stretch and folds at 30 minute intervals at the beginning of bulk fermentation. After stretch and folds are completed, cover dough and allow to continue proofing.
- Let dough rise at 75–80°F until doubled in size, this takes about 5–6 hours. If your house is very cold, you can put dough in the oven with the light on for a warmer atmosphere. This proofing time is a general guide, this process may take longer the key is to assess when the dough has nearly doubled that's when it's ready.
- Overnight Fermentation: Once dough has finished rising, you can cover and transfer to the refrigerator overnight for a longer ferment or you can skip this step and go straight to making your rolls. I do find it to be easier to shape the rolls when the dough has been refrigerated but it isn't necessary.
Step 5: Prepare the Strawberry Compote
- While the dough is proofing, prepare your strawberry compote. Wash your strawberries and chop them into small pieces.1½ (150g) cups finely diced strawberries
- Add the chopped strawberries, lemon juice, and sugar to a small pot. Cook the mixture over medium heat for 6–8 minutes until berries soften. If you'd like, you can use a potato masher or a fork to help break up the strawberries as they cook down.⅓ (75g) cup white sugar, 1 Tbsp lemon juice
- Once the mixture begins to thicken, combine your cornstarch with cold water in a cup and pour it into the compote. The compote should get really thick; cook for 2-3 more minutes until the texture is thick and very jammy.2 tsp cornstarch, 1 Tbsp water
- Remove the compote from the heat, and transfer to a heat safe bowl and press a piece of plastic wrap directly on the top to avoid a skin from forming on the top. Allow the compote to cool completely before adding to the filling or icing, if you want to speed this process up just refrigerate the compote for 30 minutes.
Step 6: Mix the Strawberry Cream Filling
- This filling makes these rolls go from boring to outstanding, and I'm going to show you how. Make sure your cream cheese is room temperature before proceeding.
- Add the cream cheese to a mixing bowl, and beat with hand mixers on high until smooth; this should take just a few minutes.6 (170g) oz full-fat cream cheese
- Next you'll add the sugar, vanilla, and cornstarch to the cream cheese, and give it another mix with the hand beaters on high.2 Tbsp white sugar, ½ tsp vanilla, ½ tsp cornstarch
- Add 1/2 cup (120g) cooled strawberry compote to the bowl, and use a spatula fold it in. Don't overmix the filling at this stage, you want more of a swirled texture to give some dimension and contrast to the filling. Set aside the rest of the compote for the glaze (don't throw it away!).1/2 (120g) cup strawberry compote
Step 7: Shape the Strawberry Rolls
- Note: If refrigerating dough overnight, remove from refrigerator at this time and allow to rest 30 minutes at room temperature to take off the chill.
- On a lightly floured surface, roll dough into a 12x15-inch rectangle with the 12-inch edges being the bottom and top. Use a tape measure or ruler if needed to measure. Trim any excess edges if needed to get a clean line.
- Spread the strawberry cream cheese filling over the top of the rectangle of dough, leaving a 1/2 inch border at the top of the dough.
- Mark the bottom edge (12-in edge) every 2 inches to create 6 strips. Use a knife or pizza wheel to cut 6 clean long strips.
- Starting at the bottom of each strip, roll up each strip to form your strawberry roll as pictured below.
- Note: The measurements listed are for 6 jumbo rolls. If you'd like to adjust this recipe to make a dozen rolls, use the 15-in edge as the bottom and top edge, with the 12-inch edge being the sides. Cut into 12 (1 1/4 inch wide) strips and form your rolls. Proceed with recipe as listed.
- Place rolls into a greased 9x13-inch pan to proof. Cover with plastic.
- Optional Shape Ahead Instructions: As long as you made your dough the same day, you can shape your rolls and place in the pan and cover with plastic then refrigerate overnight to save yourself an additional step the next morning. Do not allow rolls to proof at this point and place directly into refrigerator covered with plastic. Continue with final proof the next morning. This may take longer as your dough will be cold. Do not do this if you have already refrigerated dough overnight, as you will run the risk of over proofing you rolls.
Step 8: Final Proof
- Cover rolls with plastic wrap and let rise at warm room temp (74–78°F) for 2 hours, or until noticeably puffy and nearly doubled as pictured.
Step 9: Bake Rolls
- Preheat oven to 350°F (175°C).
- Right before you bake your rolls, pour the heavy cream over the tops to give them extra moisture.1/4 (60g) cup heavy cream
- Bake rolls for 30-40 minutes, or until tops are golden and firm. Because these rolls are thicker, it's important to make sure the center portion of the roll has reached the proper temperature to avoid an underbaked roll. Internal temperature of center of roll should read 200–205°F.
- If rolls are browning too quickly, tent loosely with foil during the last 10–15 minutes.
- While rolls bake, whip up your strawberry cream cheese icing.
Step 10: Make Strawberry Cream Cheese Icing
- In a bowl, add the cream cheese and butter. Cream together until pale and fluffy with hand beaters on high for 2-3 minutes.4 (112g) oz full fat cream cheese, ¼ (56g) cup unsalted butter
- Add the powdered sugar, vanilla, and salt to the bowl. Beat into the frosting until smooth.2 (240g) cups powdered sugar, ⅛ tsp salt, ½ tsp vanilla
- Add the remaining strawberry compote to the icing, and beat into the icing on medium until the frosting is fluffy and the icing is pink.Remaining strawberry compote
- If the frosting is too thick to spread, add 1 Tablespoon of heavy cream at a time to reach your desired consistency.1-2 Tbsp heavy cream
- Scoop strawberry cream cheese icing evenly on top of the warm rolls, and spread with a spatula or frosting knife. Top with fresh strawberries for added flavor and a pop of color!
- Serve warm rolls immediately for the best flavor and texture.
- Yields 6 jumbo rolls or 12 regular sized strawberry rolls
Notes
Room Temperature- Store frosted rolls in an airtight container up to 1 day.
Refrigerator- Keep up to 4 days in refrigerator covered or in an air tight container, gently rewarming before serving in microwave for 10 seconds.
Freezer- Freeze unfrosted rolls, tightly wrapped, for up to 1 month. Thaw overnight in fridge, warm, then frost with fresh icing.
Tried this recipe?Let us know how it was!