Buttery brioche strawberry rolls filled with a homemade strawberry filling. Topped with vanilla cream cheese glaze.

In a bowl of a stand mixer fitted with a dough hook, add the lukewarm milk and stir in the yeast and 1 tablespoon of the sugar. Let it sit and become foamy.

Add the remaining sugar, eggs, flour, lemon zest and salt. Turn the mixer on low and combine until it forms a thick but slightly sticky dough. 

Mix this dough for around 5 minutes to begin developing the gluten. 

Add in the cubed butter, a few pieces at a time. Incorporate each cube before the next addition. Turn the mixer on medium for at least 15 minutes.

Pull the dough out of the bowl onto a bench and form it into a ball. Place the dough ball into a clean bowl and cover it.

Let it proof at room temperature for 1.5- 2 hours until doubled in size.

Deflate the dough gently, and reshape it into a rough ball again. 

Cover it with a lid or plate, or a damp tea towel and place it in the refrigerator for a minimum of 2 hours or overnight.

Roughly chop the strawberries into pieces and add them to a saucepan along with lemon juice, sugar, and cornstarch.

The Strawberry Filling

Let the strawberries heat over low-medium heat until they begin to break down. Use a wooden spoon to mash them up a bit as they heat.

Once they have broken down more and released their juices, turn the heat to medium and let the mixture come to a boil, stirring the whole time. 

 As the mixture boils it will thicken and become jelly-like.

Take the dough from the fridge and on a lightly floured bench, roll it out into a rectangle.

Spread the strawberry mixture over the dough and roll it up to form a log. Slice the log into 12 even sized pieces.

Grease a cast-iron skillet, place in the rolls and cover them with a light-weight slightly dampened tea towel. Let them rise at room temperature until doubled in size.

Bake the brioche strawberry rolls for approximately 25 minutes until puffed up and golden brown on the tops. 

To make the frosting, beat the cream cheese in a mixer until smooth and creamy. Add the confectioners’ sugar, vanilla, and milk. Beat it together until creamy. 

Spread the frosting over the still-warm strawberry rolls and serve.