Rosie Makes Strawberry Cream Cheese Buns.

 

I happened to have an extra Hawthorne visiting home.
That fact, along with some lovely strawberries
we found at TarHeel Too Produce,
and it was just a hop, skip, and a jump
to get to Strawberry Cream Cheese Buns.

And everybody was happy.

These are basically sweet buns

 with a strawberry filling rolled up and baked

then squiggled with a frosting.

For the strawberry filling:

First, prepare the strawberry filling.

Wash and hull 1 quart strawberries,

then toss in a bowl with 3 TB sugar.

Place berries in a single layer 

on baking sheets lined with parchment paper.

Bake at 350° for about 25 minutes -

until the berries give up the juices.

Let cool in pan.

Scrape berries along with pan juices into a medium bowl.

Add in:

 1/2 cup sugar

 1 TB cornstarch

 1 tsp cinnamon

grated zest of one orange

Squish the roasted berries and stir to combine.

Set aside the lovely mash while you work on the dough.

For the dough:

Dough

3/4 cup milk

1/2 cup cream cheese

2 TB unsalted butter

2 TB sugar

1 egg

1 package yeast

1 tsp salt

3 1/4 cups King Arthur unbleached AP flour

For the whole milk,

I substituted 1/2 cup almond milk and 1/4 cup cream.

Because I never have whole milk,

but always have skim or almond and heavy cream.

Nuke the milk, cream cheese, and butter

for about 90 seconds or until lukewarm.

Transfer to a large mixing bowl and add

sugar, egg, yeast, salt, and flour.  

Mix and knead to make a soft dough.

Cover and let rise about an hour until doubled and puffy.

Turn out risen dough and pat into a 13" x 18" rectangle.

Spread strawberry filling over dough,

leaving a 1/2" strip along one long edge.

Well, I guess I could've done better here.

But I had no complaints.

Starting with the filling-covered edge,

start rolling the dough up into a log.

Pinch seams to seal.

And yes, it's messy!

Lick fingers...

Cut into 12 equal pieces and place rolls,

cut side up, in a greased 9" x 13" pan.

Cover with plastic and...

... let rise.

About an hour.

Until doubled.

Bake at 350°, 25 or so minutes,

until light golden brown.

Let cool on a rack.

And now, for the icing:

If you can, get a hand model to pipe the icing,

by all means, go ahead!

Icing

1/4 cup cream cheese, room temperature

1 cup powdered sugar

1 tsp vanilla

 Beat all together until smooth.

1-2 tsp milk or cream 

(Add milk or cream gradually until frosting is spreadable but still thick.)

Scoop frosting into plastic bag,

snip off end,

and pipe onto rolls.