Recipe of the Week - Balsamic Strawberries and Cream Sweet Rolls


The first strawberries of summer are so sweet and perfect they rarely need a recipe, but these Strawberries & Cream Sweet Rolls with a touch of balsamic from The Leek and the Carrot are well worth the effort! We featured this recipe last year and had to bring it back this year - they're that delicious!


  • Pint strawberries
  • 1/4 c. sugar
  • 1 T. balsamic vinegar
  • 2 c. whole milk
  • 1/2 c. vegetable oil
  • 1/2 c. sugar
  • 1 packet or 2 1/4 tsp. instant yeast
  • 4 1/2 c. all-purpose flour, divided
  • 1/2 tsp. baking powder
  • 1/2 tsp. Kosher or sea salt
  • 1/2 tsp, scant baking soda
  • 4 T. butter
  • 4 oz. cream cheese


In a medium saucepan, combine strawberries, sugar and balsamic vinegar. Stir to combine and warm over medium heat. As soon as they begin to simmer, reduce to lowest heat. Cook gently for 25 minutes. Mash with a potato masher or fork until strawberries are broken down. Remove to a bowl and chill in the fridge until ready to use. (The sooner you can get these done, the better! They will firm up as they cool which will make spreading all the easier. Making them the day before and chilling overnight works like a charm!

In a large stockpot or Dutch oven, combine milk, vegetable oil and sugar. Heat over medium heat until lukewarm. Turn off burner and remove from heat. You want the mixture to be warm to the touch but not hot. 110 degrees is ideal, but I don’t have a thermometer so I go by feel. If its too hot for your finger, it’s way too hot for yeast. Once lukewarm, add yeast and stir to combine. Let sit for 2 minutes. Return Dutch oven to burner and add 4 cups flour. Stir until combined, scraping down the sides a couple times if necessary. Cover with a clean towel and let rise for 1 hour.

After an hour add the remaining half cup flour, baking powder, baking soda and salt. Stir until smooth. Use immediately or chill. (chill overnight for the best results and workability!).

When ready to assemble your rolls, preheat the oven to 375 degrees.

Remove the dough from the fridge and cut the dough in half. Roll out on a well-floured surface into a loose rectangle about 16 inches in length by 10 inches high. Pour half of the melted butter over the dough and rub into the dough with your hands until it coats the whole surface.

Combine softened cream cheese with strawberry sauce in a small bowl. The mixture will not be smooth. There will be lumps of cream cheese. Don’t worry! Spread mixture over the upper half of the rolled out dough. (The strawberry mixture will slide down the dough as you roll it, so it’s not essential to put strawberries all the way to the bottom.)

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut the roll into 8-10 pieces and place rolls in a 10-inch round or 9×13-inch baking pan. Repeat with other half of dough, butter and strawberry mixture. Place rolls into a second pan.

Set rolls on top of oven and cover with a clean towel or plastic wrap. Allow to rise for 20 minutes. Once risen, bake for 20-25 minutes until golden brown on top. Spread whipped cream cheese frosting (recipe below) over both pans while warm and enjoy!

1/2 cup butter, softened
1 8-ounce package cream cheese, softened
2 cups powdered sugar
1/2 teaspoon sea salt
1 teaspoon vanilla extract

Combine butter and cream cheese in the bowl of a stand mixer. Beat together until creamy and well-combined, at least three minutes. Add powdered sugar, salt and vanilla extract. Start the machine slowly so the powdered sugar doesn’t go everywhere. Once combined, turn to medium speed and beat for 3-5 minutes until light and fluffy.

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