Strawberries & Cream Morning Buns

NURTURING

LOVABLE

ROMANTIC

When it comes to indulging in sweet treats, few things compare to the delight of a freshly baked morning bun. The more traditional versions are filling with cinnamon and other warm spices, but when you swap that out for the unique yet equally as decadent combination of strawberries and cream cheese, you're in for a real treat. Imagine biting into a warm, buttery pastry chocked full of the bright sweetness of fresh strawberries, then topped with a dollop of rich and creamy frosting. I promise that's what you'll get with this recipe. These delectable pastries are perfect for a special occasion, especially Valentine's Day given the pink hue and their ability to make almost anyone you serve them to fall instantly in love. So, let's dive into this recipe and discover how to make them for yourself!

Making a yeasted dough that turns out fluffy and delicious is a feat that even the most seasoned bakers struggle with from time to time. Here are some tips I learned to help you achieve the perfect result.

THINGS TO KNOW WHEN

MAKING THE DOUGH:

The importance of temperature comes into play two different times in the dough making process. Mostly because temperature is always important when working with yeast. When combining the yeast with the liquid ingredients it is essential that the liquids are warm (105-110 degrees F to be exact). If the ingredients are too hot, it can kill the yeast and if they are too cold, the yeast will not proof therefore causing the dough to not rise properly. A second time temperature plays a roll is when the finishing dough is rising. It is import to keep the covered bowl of dough in a warm, draft-free spot for the first rise, and let it rise until it has doubled in size.

1. Temperature Matters (x2)

There are two rules of thumb when rolling up the dough and both hinge on your slowing your roll and taking the time to achieve the perfect spiral. First, it is important to roll the dough to an even thickness so that some rolls aren’t a lot skimpier than others when you bake them. (Believe me no one is going to want the runt of this litter). When rolling out the dough, make sure it is rolled evenly to the same thickness throughout, and use a ruler if necessary to achieve the desired size. Second, roll her TIGHT! When rolling up the dough, make sure it is rolled tightly to prevent gaps and filling spilling out.

2. Slow Your Roll!

Total Time 1 hr 15 min. (+ 1.5 hr rise time)

Yield 10-12 servings

Strawberries & Cream Morning Buns

Active Time 45 minutes

Cook Time 30 minutes

  • 3 3/4 cups bread flour

  • 1/4 cup granulated sugar

  • 1 packet instant yeast (2 1/4 tsp)

  • 1 tsp salt

  • 1 tsp vanilla extract

  • 1 cup whole milk

  • 1/4 cup unsalted butter, melted

  • 1 large egg

  • 1 large egg yolk

  • 1/2 cup heavy cream

INGREDIENTS:

For the Dough:

  • 1 cup cream cheese; softened

  • 1 cup strawberries; chopped

  • 1/4 cup granulated sugar

  • 1 tsp vanilla extract

  • 3/4 cup freeze-dried strawberries; finely crushed

For the Filling:

  • 1/4 cup reserved filling

  • 2 tbsp heavy cream

  • 2 tbsp powdered sugar

For the Icing:

  1. In a large bowl, whisk together the flour, sugar, and salt.

  2. Add the milk to a microwave bowl and heat for 30 seconds. Use a thermometer to ensure the liquid is between 105-110 degrees F.

  3. Add the milk to the bowl of an electric mixer. Sprinkle the yeast over the milk and lightly stir. Let the mixture sit for 5 minutes until somewhat frothy.

  4. Add the butter, egg, and egg yolk to the milk and whisk until combined.

  5. Add the flour to the wet ingredients 1 cup at a time, completely mixing with a dough hook on medium speed before each addition. Once all of the flour has been added, increase the speed to medium-high and beat with the dough hook for about 8 minutes until the dough is a smooth and elastic ball. (alternatively you can manually knead with your hands for about 10 minutes until you achieve the same results.

  6. If the dough is so stick that it sticks to your hands, add more flour 2 tbsp at a time and beat on low speed until the dough comes together.

  7. Place the dough in a greased bowl, cover with plastic wrap and then a damp, warm kitchen towel. Let the dough rise in a warm place for about 1.5 hours or until it doubles in size.

  8. Preheat the oven to 350°F and prepare a 9x13 inch baking dish or a cast iron skillet (what I prefer) by greasing it with butter.

  9. Meanwhile, start the filling by adding the strawberries, sugar, and vanilla to a small saucepan. Cook on low heat for about 8 minutes, stirring constantly so that the sugar doesn’t burn. Cook until the fruit is soft and all the sugar is dissolved into a syrupy coating. Transfer the cooked strawberries to a heat-proof bowl and chill for at least 30 minutes.

  10. Once cooled, add the cooked strawberries and 1/2 cup of the crushed freeze-dried strawberries to a bowl with the cream cheese. Beat with a hand mixer until fluffy and combined, for about 3 minutes.

  11. On a floured surface, roll the dough out into a large rectangle (approximately 16x20 inches).

  12. Spread the cream cheese mixture over the dough and sprinkle the remaining freeze-dried strawberries evenly on top. Reserve a 1/4 cup of this filling for the icing.

  13. Roll the dough up tightly, starting from the long side.

  14. Use a sharp knife to cut the roll into about 12 equal pieces.

  15. To make the rolls heart shaped, use a sharp knife to cut a 1 inch slice into the circle. Curve the split sides together into two rounded shapes that resemble the top of a heart. Pinch the other side of the roll into a point.

  16. Place the rolls in the prepared baking dish, cover with a damp kitchen towel, and let them rise for another 15-20 minutes.

  17. Brush the buns with heavy cream. Bake the buns for 25-30 minutes, until they are golden brown on top.

  18. While the rolls are baking, make the icing by whisking together the reserved filling, heavy cream, and powdered sugar until smooth.

  19. When the buns are finished baking, remove them from the oven and let them cool for a few minutes before spreading the icing over the top.

INSTRUCTIONS: