Sourdough Discard Jumbo Strawberry Cheesecake Sweet Rolls

Description

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.

Ingredients

Dough

• 1 Cup of Sourdough Discard
• 2 Large Egg
• 3/4 Cup of Milk
• 1/2 Cup of Organic Cane Sugar
• 2 1/2 Teaspoons of Active Yeast
• 1 1/2 Sticks of Butter
• 1 Teaspoon of Salt
• 4 1/4 Cups of All-Purpose Flour

Strawberry Filling

• 2 Cups of Organic Strawberries
• 1/2 Cup of Organic Cane Sugar
• 1 Tablespoon of Fresh Lemon Juice
• 2 Tablespoons of Arrowroot Powder
• 2 Tablespoons of Butter
• 2 Tablespoons of Filtered Water

Cream Cheese Glaze

• 8 Ounces of Cream Cheese
• 4 Tablespoons of Butter
• 1 Cup of Powdered Sugar
• 1 Teaspoon of Vanilla Extract
• 2 Tablespoons of Milk

Greasing Butter

• 1 Tablespoon of Butter

Equipment

• Large Mixing Bowl
• Saucepan
• Measuring Spoons
• Spoon
• Dry Measuring Cups
• Liquid Measuring Cup
• Rolling Pin
• Medium Mixing Bowl
• Whisk
• Pizza Cutter
• 9×13 Baking Dish
• Hand Mixer or Stand Mixer
• Non Toxic Knife
• Non Toxic Cutting Board

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.
• Melt the butter for the dough in the same saucepan, then set it aside to cool slightly.
• Add the sourdough discard, eggs, melted and cooled butter, remaining cane sugar, and sea salt to the yeast mixture. Mix until fully combined.
• 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.
• 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.
• Finely dice the fresh strawberries.
• 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.
• 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.
• 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.
• Butter a 9x13 baking dish.
• Place the risen dough on a lightly floured surface and roll it into an 18x14 inch rectangle about 1/4 inch thick.
• Spread the cooled strawberry filling evenly over the dough, leaving a 1/2 inch border around the edges.
• Using a pizza cutter, cut the dough into 8 jumbo strips and roll away from you.
• 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.
• Remove the baking dish from the oven. Preheat the oven to 350°F during the final 20 minutes of the second rise.
• Bake for 25 to 30 minutes until the tops are lightly golden and the centers are fully baked.
• 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.
• Spread the cream cheese glaze over the warm rolls. Top with the remaining strawberry jam and serve!

Notes