Sweet Rolls with Roasted Strawberries and Cream Cheese Filling

Sweet Rolls with Roasted Strawberries and Cream Cheese Filling - R3C1P3S

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February 21, 2019

I love to make special breakfasts for holidays. It gives you energy to enjoy the day and not just think when will the dinner be ready.

Having three kids, I have a lot to get ready everyday – but on holidays there is just so much more.
That’s when the breakfast comes in.Fresh from the oven. Mmmm.
So you can tackle the day happy.

This dough is very easy to put together. We are not using yeast here so it doesn’t take much time to make. It can be a little sticky, but there is no need for perfection here. Just roll it up, cut and place in a baking dish or on a cookie sheet. Bake and eat. Make the filling the day before. It takes a while to roast the strawberries.

These rolls are so delicious! The filling is creamy and perfectly sweet. They are best served warm with a cup of coffee or tea and shared with loved ones.

Roasted Strawberries and Cream Cheese Filling:

8 – 10 strawberries, cleaned, hulled and sliced

2 Tbsp olive oil or canola oil

4 oz. ( 1/2 of a block ) cream cheese, softened

Place the sliced strawberries in a baking dish. I used a 9″ x 13″.
Brush with the oil.
Roast in a 375 degree oven for about 25 – 30 minutes.
Let cool slightly in the dish and transfer into a mixing bowl.
Let cool completely.
Add the cream cheese and mix until everything is smooth and combined.
You should try it at this point to decide if you need to add any sugar or not.
It’s a matter of preference.

Sweet Rolls:

2 c all-purpose flour

2 Tbsp granulated sugar

1 Tbsp + 1 tsp baking powder

1/2 tsp salt

1/4 c butter, cubed

3/4 c milk

Preheat your oven to 350 degrees. Lightly grease a 13″ x 9″ baking pan. Set aside.
In a large mixing bowl, whisk together the dry ingredients ( flour, sugar, baking powder and salt ).
Drop in the butter and using a pastry cutter – cut it in until the whole thing resembles coarse crumbs.
Add the milk and stir everything until is comes together.
Turn it onto a floured surface and kneed for a minute.
Using your pan as a guide, roll the dough out into a rectangle.
Spread with the prepared filling.
Gently roll it up starting from the long side. Pinch the seems together.
Cut it in half and then each half in half and so forth. It’s the easiest way to cut it, but feel free to use any technique. It makes 12-15 rolls.
Place the rolls in your baking pan. No need to crowd them – they will expand.
Bake 13 – 15 minutes, until the tops are golden brown.