by: Gaby Dalkin
Cook Time
25–30 minutes
Prep Time
45 minutes
Yield
6–9 servings
@whatsgabycookin
Full of fresh flavors, these exclusive recipes from the chef and bestselling cookbook author are made for laid-back gatherings.
Total Time
25–30 minutes
Prep Time
45 minutes
Yield
6–9 servings
summary
This sweet-and-summery strawberry shortcake rolls recipe delights with vanilla-infused dough spiraled around a double strawberry (jam and fresh) filling, baked to golden brown and frosted with irresistible strawberry cream cheese glaze. IT IS THE MOST INSANE ROLL YOU WILL EVER EAT IN YOUR LIFE. I don't even have words.
ingredients
- Dough:
- 1¼ cups whole milk, at room temperature, divided
- 4 teaspoons instant yeast
- 4 tablespoons sugar + a large pinch
- 2 teaspoons vanilla bean paste
- 2¾ cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon grated nutmeg
- 8 tablespoons unsalted butter, melted and divided
- ¼ cup heavy cream, warmed but not hot
- Filling:
- ¾ cup strawberry jam
- 1 cup chopped strawberries
- Strawberry Cream Cheese Glaze:
- 4 ounces cream cheese, room temperature
- 2 tablespoons strawberry jam
- 2 tablespoons unsalted butter, melted
- 2 tablespoons heavy cream
- Pinch of salt
- ½–1 cup powdered sugar
directions
- Preheat oven to 375°F (190°C). Melt all the butter at once before starting the recipe (you’ll use 8 tablespoons for the dough and glaze and a little now to grease the pan). Grease and line a 9x9-inch baking pan, making sure to grease the top side of the parchment with melted butter.
Dough:
- Heat ¼ cup of the milk to about 110°F (43°C), then stir in the yeast and a big pinch of sugar. Let sit for 5 minutes until foamy and bubbly. Add the vanilla bean paste to the remaining 1 cup of milk.
- In a large bowl, combine the flour, baking powder, salt, nutmeg and remaining 4 tablespoons of sugar. Stir in the yeast mixture, 5 tablespoons of melted butter and the vanilla bean milk. Mix with a wooden spoon until you get a sticky, shaggy dough. Turn the dough out onto a floured surface and knead until smooth, about 3–5 minutes, adding more flour as needed.
Rolls:
- Roll the dough out on a lightly floured surface into a rectangle that's approximately 9x14 inches. Keep the long side of the dough facing you. Leaving a ½-inch border at the top, evenly spread the strawberry jam and sprinkle with the chopped strawberries. Starting with the long edge closest to you, roll the dough up tightly into a log. Pinch the seam tightly to seal. With the seam on the bottom, use a sharp knife or bench scraper to cut the log into 9 equal pieces, about 1½ inches each, and place them directly into the prepared baking pan.
- Brush the rolls with 1 tablespoon melted butter, cover with plastic wrap and let rise for about 30 minutes.
- Remove the plastic wrap, drizzle the heavy cream over the rolls, and place them into the oven. Bake until golden brown, about 25–30 minutes.
Glaze:
- While the rolls bake, make the glaze. Combine all the glaze ingredients in a medium bowl and whisk until smooth. Adjust the consistency with more powdered sugar or cream if you want a thicker or thinner glaze.
Assembly:
- Remove the rolls from the oven and lightly frost the tops while they are still warm, with about 1 teaspoon of glaze each. When the rolls have cooled, slather on the remaining glaze and serve.
