Ingredients:

  • 1 cup (240 ml) Whole Milk, warmed to 105–115°F (40–46°C)
  • 2 ¼ teaspoons (7 grams) Active Dry Yeast
  • 4 tablespoons (50 grams) Granulated Sugar (for dough)
  • 4 ½ cups (540 grams) Strong Bread Flour, plus extra for dusting
  • 1 teaspoon (5 grams) Fine Sea Salt
  • 2 Large Eggs, lightly beaten, room temperature
  • ½ cup (1 stick / 113 grams) Unsalted Butter, melted and slightly cooled (for dough)
  • 2 cups (250 grams) Fresh or Frozen Strawberries, hulled and diced small (for compote)
  • ¼ cup (50 grams) Granulated Sugar (for compote)
  • 1 teaspoon (5 ml) Lemon Juice, freshly squeezed
  • 1 tablespoon (8 grams) Cornstarch mixed with 1 tbsp cold water (for slurry)
  • ½ cup (1 stick / 113 grams) Unsalted Butter, very soft (for creamy filling)
  • ½ cup (60 grams) Powdered Sugar (Icing Sugar), sifted (for creamy filling)
  • 1 teaspoon (5 ml) Vanilla Extract (for creamy filling)
  • 4 oz (115 grams) Cream Cheese, full fat, very soft (for glaze)
  • 2 tablespoons (28 grams) Unsalted Butter, very soft (for glaze)
  • 1 ½ cups (180 grams) Powdered Sugar (Icing Sugar), sifted (for glaze)
  • 2–3 tablespoons (30–45 ml) Whole Milk or Cream (for glaze)
  • ½ teaspoon (2.5 ml) Vanilla Extract (for glaze)

Instructions:

  1. Simmer: Combine diced strawberries, sugar, and lemon juice in a small saucepan. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes until slightly softened.
  2. Thicken: Stir in the cornstarch slurry and cook for 1 minute until the mixture thickens significantly.
  3. Chill: Remove from heat and transfer the compote to a shallow dish. Cover and chill in the refrigerator until completely cold (at least 30 minutes).
  4. Activate Yeast: Warm milk and pour into the mixer bowl. Sprinkle in the yeast and 1 tablespoon of sugar. Let stand for 5–10 minutes until foamy (the ‘bloom’).
  5. Combine Wet Ingredients: Add the remaining sugar, beaten eggs, melted butter, and salt to the yeast mixture. Mix briefly.
  6. Mix and Knead: Gradually add the flour, mixing on low speed until a shaggy dough forms. Increase speed to medium-low and knead with the dough hook for 8–10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
  7. First Rise (Bulk Fermentation): Transfer the dough to a lightly oiled bowl, turn to coat, cover tightly with cling film, and let rise in a warm, draught-free spot until doubled in size (about 60–90 minutes).
  8. Prepare Filling: Cream together the softened butter, powdered sugar, and vanilla until light and fluffy. Set aside.
  9. Roll Out Dough: Punch down the risen dough gently. Turn it onto a lightly floured surface and roll into a large rectangle, approximately 12 x 18 inches (30 x 45 cm) and about ¼ inch (6 mm) thick.
  10. Fill: Spread the creamy butter swirl evenly over the dough, leaving a ½ inch margin on the top long edge.
  11. Spread Compote: Spoon the chilled strawberry compote over the cream layer. Spread carefully, leaving the edges clear.
  12. Roll and Cut: Starting from the long edge closest to you, roll the dough up tightly. Use dental floss or a sharp knife to cut the log into 12 even rolls (about 1 ½ inches / 4 cm thick).
  13. Second Proof (Final Proof): Place the rolls, cut side up, into the prepared, lightly greased baking pan. Cover loosely and allow to rise again until puffy and almost doubled (about 45–60 minutes). Pre-heat oven to 375°F (190°C) halfway through the second proof.
  14. Bake: Bake for 22–27 minutes, rotating the pan halfway, until the rolls are golden brown and cooked through. (Internal temperature should register 200–205°F / 93–96°C).
  15. Make Glaze: While the rolls cool slightly, whisk together the cream cheese and butter until smooth. Gradually beat in the sifted powdered sugar, vanilla, and milk until the glaze is smooth and the desired consistency is reached.
  16. Finish: Spoon or drizzle the glaze generously over the warm rolls. Serve immediately.