Sourdough Discard Jumbo Strawberry Cheesecake Sweet Rolls
Soft, fluffy sourdough strawberry rolls are filled with a rich, jammy strawberry filling and topped with a smooth cream cheese glaze that melts into every layer. The tender, buttery dough has a balanced sweetness and bright fresh fruit flavor that makes every bite taste bakery worthy. These rolls are made with simple, non toxic ingredients and no artificial flavors or dyes. A cleaner homemade option delivers an indulgent sweet roll without unnecessary additives.
American
Breakfast, Dessert
8 Jumbo Rolls
2 hrs
25 mins
2 hrs, 25 mins
Equipment
Large Mixing Bowl
Saucepan
Measuring Spoons
Spoon
Dry Measuring Cups
Non Toxic Knife
Non Toxic Cutting Board
Ingredients
Dough
1 Cup of Sourdough Discard, Room Temperature
2 Large Egg, Room Temperature
3/4 Cup of Milk, 110°
1/2 Cup of Organic Cane Sugar, Divided
2 1/2 Teaspoons of Active Yeast
1 1/2 Sticks of Butter, Melted & Cooled
1 Teaspoon of Salt
4 1/4 Cups of All-Purpose Flour
Strawberry Filling
2 Cups of Organic Strawberries, Fresh and diced
1/2 Cup of Organic Cane Sugar
1 Tablespoon of Fresh Lemon Juice, Optional to cut the sweetness
2 Tablespoons of Arrowroot Powder
2 Tablespoons of Butter, Room Temperature
2 Tablespoons of Filtered Water
Cream Cheese Glaze
8 Ounces of Cream Cheese, Room Temperature
4 Tablespoons of Butter, Room Temperature
1 Cup of Powdered Sugar
1 Teaspoon of Vanilla Extract
2 Tablespoons of Milk
Greasing Butter
1 Tablespoon of Butter, Room Temperature
Instructions
-
Measure the sourdough discard and set it out with the eggs, cream cheese, and butter for the glaze for about 30 minutes to bring them to room temperature.
-
Warm the whole milk in a small saucepan to 105 to 110°F. Add 1 tablespoon of the cane sugar and the active dry yeast to the large mixing bowl, pour the warm milk over them, and let sit for 5 to 10 minutes until foamy.
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Melt the butter for the dough in the same saucepan, then set it aside to cool slightly.
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Add the sourdough discard, eggs, melted and cooled butter, remaining cane sugar, and sea salt to the yeast mixture. Mix until fully combined.
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Gradually add the flour while mixing until a soft dough forms. Knead with the dough hook for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky.
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Lightly butter the mixing bowl, place the dough inside, cover with a damp kitchen towel, and let rise for 1 hour or until doubled in size. The oven is the perfect place with the light on. It gets just the right temperature for the perfect rise.
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Finely dice the fresh strawberries.
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Add the finely chopped strawberries, cane sugar, and lemon juice to the small saucepan. Cook over medium heat for 8 to 10 minutes, stirring frequently, until the strawberries soften and release their juices.
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Whisk the arrowroot powder and water together in a small bowl until completely smooth. Slowly stir the mixture into the strawberries and cook for 2 to 3 minutes until thick and jammy.
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Remove the filling from the heat and stir in the melted butter until fully incorporated. Transfer the filling to a clean bowl and let it cool completely.
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Butter a 9x13 baking dish.
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Place the risen dough on a lightly floured surface and roll it into an 18x14 inch rectangle about 1/4 inch thick.
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Spread the cooled strawberry filling evenly over the dough, leaving a 1/2 inch border around the edges.
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Using a pizza cutter, cut the dough into 8 jumbo strips and roll away from you.
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Place the rolls evenly in the buttered baking dish. Cover with a damp kitchen towel and let rise in the oven with the light on for 30 to 45 minutes until visibly puffy.
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Remove the baking dish from the oven. Preheat the oven to 350°F during the final 20 minutes of the second rise.
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Bake for 25 to 30 minutes until the tops are lightly golden and the centers are fully baked.
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Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and whole milk, then beat until the glaze is creamy and completely combined.
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Spread the cream cheese glaze over the warm rolls. Top with the remaining strawberry jam and serve!
Notes
Chop the strawberries very finely so the filling spreads evenly
Cool the filling completely before adding it to the dough
Use unflavored dental floss for clean evenly sized rolls
Avoid adding extra flour unless the dough remains very sticky after kneading
Phase:
Luteal Phase- Satisfying carbohydrates and nourishing fats provide energy while helping satisfy increased preperiod cravings
Season:
Spring- Fresh strawberries are naturally flavorful and abundant during the spring season
Storage:
Store the glazed rolls covered in the refrigerator for up to 5 days.