Strawberry cinnamon rolls with lemon pastry cream
Strawberry cinnamon rolls are a very soft brioche rolls filled with lemon pastry cream and fresh fruit. These delicate brioches are egg and butter-free but they use mascarpone cheese in the dough that gives them a delicate milky aftertaste. The lemon pastry cream goes perfectly with the tart flavor of fresh strawberries. I made this soft leavened cake for my son’s school party and I assure you that they have dissapeared in minutes. The recipe uses classic lemon pastry cream that you can customize by adding your favorite spice. I added some powdered cardamom but you can also use cinnamon, orange zest or ginger.
Strawberry cinnamon rolls with lemon pastry cream
Strawberry cinnamon rolls are soft brioches filled with lemon pastry cream and fresh fruit. Delicious and sweet rolls perfect as a leavened cake or sweet breakfast.
Ingredients
Strawberry rolls
- 5 g active-dry yeast
- 130 g sugar
- 600 g all-purpose flour
- 140 g mascarpone cheese (room temperature)
- 1 pinch salt
- 280 ml warm milk
- 1 tsp vanilla extract
Lemon pastry cream
- 250 ml milk
- 1 tsp vanilla extract
- 1 organic lemon (the zest)
- 50 g sugar
- 2 egg yolks
- 30 g corn or rice starch
Decoration and fruit
- 400 g fresh strawberries for the filling
- powdered sugar
- fresh strawberries for garnish
Instructions
Instructions strawberry cinnamon rolls – the dough
- Mix flour with sugar and salt. Meanwhile, warm up your milk and add active-dry yeast. Wait 5 minutes until it becomes foamy. Add the warm milk to the flour. Stir and add the mascarpone cheese.
- Knead the dough for at least 10 minutes until it becomes very elastic. Place it in a lightly greased bowl and cover the bowl with plastic wrap.
- Place in a warm place to double the volume for about 1.30 – 2 hours. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Pastry cream instructions
- Pour the milk into a saucepan. Add the seeds of a vanilla bean or a teaspoon of vanilla extract. Add zest of one lemon using only the yellow part. Turn on the flame and bring slowly to a boiling point.
- While the milk is heating up, in a second pot, pour the sugar and the corn or rice starch. Add the egg yolks.
- Mix everything quickly with a whisk. At first the yolks will create a dense batter but gradually they will become softer until they create a thick liquid.
- Remove the boiling milk from the heat and pour it through a sieve (discard the lemon peel and any vanilla beans) into the egg-yolk mix. Stir with a whisk to mix the ingredients well. At this point you can also add cinnamon or cardamom. I added half a teaspoon of cardamom powder.
- Place the pan on medium-low heat and continue cooking, stirring constantly. The cream will thicken in a few moments. Turn off the heat as soon as you reach the desired consistency.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Strawberry rolls – filling and baking
- Deflate the dough and spread it on a floured surface to create a rectangle about 1 cm high. Now spread the rectangle with the prepared cream (by now cold or warm) and the strawberries cut into small pieces.
- Roll the rectangle to create a roll. Using the very sharp knife divide it into 12 equal parts. Take the dough rolls and place them inside a rectangular pan, covered with baking paper, leaving a little space between them.
- Cover the pan with plastic wrap or a cotton cloth and let the brioches swell for another 30 – 45 minutes.
- After this time, bake your strawberry cinnamon rolls in a preheated static oven at 180 ° C for 30 – 35 minutes, then take the pan from the oven and set aside to cool them down.
- Once the brioche is completely cold, dust it with powdered sugar and decorate with fresh fruit and serve.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 24piecesCalories: 430kcal
Tried this recipe?Let us know how it was!
Store at a room temperature.
lot of love. B.
p.s. If you are looking for some other soft and tasty brioche, check out my Apple cinnamon rolls with walnuts, raisins and lemon zest (photo below) and Blueberry and condensed milk brioche (photo below).
