Strawberry Sweet Roll for One
Treat yourself (or someone special) this Valentine’s Day with this delightful single-serve strawberry sweet roll! Whether you’re enjoying solo (watching Nicholas Sparks, of course) or with your loved one, this recipe is sure to make your day sweet. Pillowy, soft dough filled with juicy strawberries and topped with a delicious glaze—it’s love at first bite!
Prep/Rise Time: 3 hours 30 minutes | Cook Time: 20 minutes | Total Time: 3 hours 50 minutes
Ingredients:
For the dough:
1/4 cup milk
1 tbsp unsalted butter
1 tbsp granulated sugar
1/2 tsp active dry yeast
2/3 cup all-purpose flour, plus more for dusting
1/8 tsp salt
For the strawberry filling:
3 cups strawberries, fresh or frozen, roughly chopped
3 tbsp light brown sugar
Juice from half of a lemon
1 tbsp cornstarch + 2 tbsp water
For the cream cheese icing:
1 tbsp cream cheese, room temperature
1 tbsp unsalted butter, room temperature
1 tbsp strawberry filling
3 tbsp powdered sugar
1/2 tsp milk
Pinch of salt
Instructions:
In a microwave-safe bowl, microwave the milk and butter until warm and mostly melted. The mixture should be warm but not hot. If it is too hot, allow it to cool before adding the yeast.
Add the sugar and yeast to the warm milk and stir to combine.
Add the flour and the salt. Use a fork to mix until it forms a soft dough. If the dough is too wet add one more tablespoon of flour at a time until just right.
Turn the dough out onto a well-floured surface and knead for 10 minutes or until the dough is smooth and you can stretch the dough out with your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft!
Transfer the dough to a buttered bowl and cover with a dish towel. Let the dough rise in a warm place for an hour or two or until the dough has doubled in size.
Once the dough has risen, make the strawberry filling (my recipe will make more than what you actually need). Combine the strawberries, brown sugar, and lemon juice in a medium saucepan over medium-high heat. Allow to cook for 20 minutes, stirring occasionally.
Use a masher or a hand blender to puree the strawberries as they cook.
When the berries are mashed and have started to thicken, dissolve the cornstarch in the water in a small bowl and stir it into the jam.
Continue cooking, stirring frequently for 5 minutes until the jam is super thick and paste-like. Remove from heat, transfer the filling to a bowl, and set it in the fridge to chill.
Turn the risen dough out onto a clean surface. Roll the dough out into a long skinny rectangle, about 1 inch x 15 inches.
Spread the strawberry filling all the way to the edge of the dough and roll the dough into a tight roll.
Place in a generously greased ramekin and loosely cover it with a dish cloth and allow to rise for another 30 minutes or until it has doubled in size and puffed up.
Bake the cinnamon roll at 350°F for 20 minutes or until golden brown. Allow to cool.
While the roll cools, make the cream cheese frosting. Combine the cream cheese, butter, strawberry puree, powdered sugar, milk, and salt in a bowl and use a hand mixer to beat until smooth.
Spread the icing over the roll. Serve warm!
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