A Taste of Wimbledon: Strawberry & Cream Cinnamon Rolls

claudine bonsu
2 days ago
3 min read

Wimbledon season is finally here and besides the tennis, the one thing we English look forward to is the return of Strawberries and Cream! I've put on my thinking cap, and made a number of strawberry inspired desserts for the season- and we are starting of with my strawberry cinnamon rolls with a light cream cheese frosting.

A bake reimagined for the peak of strawberry season!

Recipe

Yields 5 120g cookies (adjust as needed)

Important Note: This recipe uses the pan-banging method, allowing for crisp edges but a softer centered cookie.

Ingredients

Tangzhong

25g bread flour
120ml milk

Brioche Dough

350g strong white bread flour
50g caster sugar
7g fast-action yeast
1 tsp fine salt
Tangzhong (from above)
120ml warm milk
50g very soft butter (not melted)
1 egg (room temperature)
1 tsp vanilla

Filling

cinnamon
good quality jam - I use St Dalfour strawberry fruit spread

Cream Cheese Frosting

330g light cream cheese frosting
100g icing sugar
1 tsp vanilla extract
pinch salt
1–2 tbsp milk (only if needed to loosen mixture)

Method:

Make the Tangzhong

Add flour + milk to a small saucepan.
Cook on medium heat, whisking constantly, until it becomes a thick paste (like pudding).
Remove from heat and cool to room temp

Make the dough

In a large bowl, whisk flour, sugar, yeast, and salt.
Add: tangzhong, warm milk, egg, and very soft butter.
Mix until a shaggy dough forms. (the dough is combined but looks rough in texture)

Knead for 10–12 minutes (or in a mixer) until smooth, elastic, and slightly tacky. (don’t be afraid to keep kneading until you reach this consistency, you should be the window pane test on the dough but due to the doughs tacky don't worry it not being full transparent )

TIP: Tangzhong dough starts sticky but becomes bouncy and stretchy.

Place in an oiled bowl, cover, and rise for 1–1.5 hours, until doubled

Make the cream cheese frosting

In a bowl, mix the icing sugar, vanilla bean paste, slat and cream cheese until smooth.
Place in the fridge read for assembly.

Shape the buns

Punch down the dough ( to let the air out)
Roll into a 60 × 40 cm rectangle.
Pour a light dusting of cinnamon across your dough evenly
Spread a layer of your strawberry jam on top of the cinnamon.
Slice into 3-4 cm wide strips ( you should get between 8-10 rolls from this. Don't be afraid to cut off the ends of your dough to get equals sections)
Roll up each cinnamon roll and tuck the ends at the bottom of the roll.
Place in a lightly greased baking tray and cover and rise for 45 mins - 1 hr until puffy.

Bake

Preheat the oven to 180°C (160°C fan)
Before placing in the oven, pour 1-2 tbsps of milk over each cinnamon roll.
Bake for 14 - 16 mins until lightly golden brown or to an internal temperature of between 90 - 92°C

Assemble the cinnamon roll

Whilst still warm spread your cream cheese frosting across the cinnamon rolls to your desire. and put a final drizzle of strawberry jam on top.

Storage Instructions

Keep these in the fridge in a tightly sealed container until ready to enjoy. These can be kept for 2-3 days. To re-heat place in a preheated oven at 150°C for 3-5 mins