Recipe: Strawberry Cream Cheese Swirly Buns (2024)

For the dough:

• 3/4 cup

  whole or 2% milk, warmed to about 100°F (warm but not hot on the inside of your wrist)

• 1

  (1/4-ounce packet) dry active yeast
 (2 1/2 teaspoons)

• 1/4 cup

  plus 1 teaspoon granulated sugar, divided

• 8 tablespoons

  (1 stick) unsalted butter, at room temperature

• 2

  large eggs

• Finely grated zest of 1 medium lemon

• 2 teaspoons

  vanilla extract

• 4 to 4 1/2 cups

  all-purpose flour, plus more for rolling

• 1/2 teaspoon

  salt

• Vegetable oil

• Cooking spray or butter, for coating the baking dish

For the filling:

• 8 ounces

  cream cheese, at room temperature

• 2 tablespoons

  unsalted butter, at room temperature

• 3 tablespoons

  powdered sugar

• 2 cups

  diced strawberries

For the glaze:

• 2 ounces

  cream cheese, at room temperature

• 1/2 cup

  powdered sugar

• 2 to 3 tablespoons

  milk

Make the dough:

1. Place the milk in the bowl of a stand mixer fit with the paddle attachment. Sprinkle the yeast and 1 teaspoon of the sugar over the milk, stir to combine, and let sit until foamy, about 10 minutes. Turn the mixer on to low speed. Add the remaining 1/4 cup sugar, butter, eggs, lemon zest, vanilla, and 1 cup of the flour and mix to combine.

2. Add 3 cups of the flour and the salt and continue mixing on low speed until you have a soft yet sticky dough. If the dough still looks wet, add the remaining 1/2 cup of flour a few tablespoons at a time. Stop the mixer and scrape down the sides of the bowl.

3. Switch the attachment to the dough hook. Knead at low speed until the dough is smooth, pliable, and stretchy, about 5 minutes.

4. Lightly grease the top of the dough with oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, 60 to 90 minutes. Meanwhile, prepare the filling.

Make the filling:

1. Place the cream cheese, butter, and powdered sugar in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed just until combined. Cover and refrigerate until ready to assemble the rolls.

Assemble the rolls:

1. Lightly coat a 9x13-inch baking dish with cooking spray or butter; set aside.

2. Place the dough on a lightly floured surface. Use a floured rolling pin and roll it into a 10x15-inch rectangle. Spread the cream cheese filling in an even layer over the dough. Place the strawberries in an even layer on the cream cheese. Starting at one of the long sides, roll the dough up tightly, stretching and pulling the dough taut as you roll to keep the filling inside. Cut the dough crosswise into 12 pieces. Place the rolls cut-side up, reshaping as necessary, in the prepared baking dish.

3. Cover the rolls with a towel and let them rise again in a warm place until puffy and almost doubled in size, about 1 hour.

Make-ahead instructions:

1. You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge and let them rise for an hour before proceeding with baking.

2. Arrange a rack in the middle of the oven and heat to 350°F. Bake until the tops of the buns are golden-brown, 25 to 30 minutes. Meanwhile, prepare the glaze.

Make the glaze:

1. Blend the cream cheese and sugar with an electric mixer or in a small food processor until light and fluffy. Blend in 1 tablespoon of the milk at a time until the glaze is smooth and thinned.

2. While still warm, drizzle the buns with cream cheese glaze. Cool for about 10 minutes and serve warm.