Ingredients
Scale
For the Sourdough Dough:
- 1 cup active sourdough starter (100% hydration)
- 2½ cups all-purpose flour (or bread flour for extra chewiness)
- 1 teaspoon instant yeast (optional, for faster rise)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup whole milk, warmed to 110°F
- ⅓ cup unsalted butter, melted
- 1 large egg, room temperature
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and chopped
- 2 tablespoons brown sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon ground cinnamon
For the Strawberry Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons reserved strawberry filling
Instructions
- Preheat oven to 375°F.
- Cook strawberries with brown sugar and lemon juice until jammy; cool completely.
- Mix active sourdough starter with flour, sugar, salt, warm milk, butter, and egg.
- Knead until smooth, rise 1-4 hours until doubled.
- Roll into a rectangle, spread strawberry filling, roll tightly into log.
- Cut with dental floss into 12 pieces, arrange in greased pan.
- Rise 30 minutes to 2 hours until puffy.
- Bake 30-40 minutes until golden.
- Make frosting with cream cheese, butter, powdered sugar, milk, vanilla, and reserved strawberry filling.
- Frost warm rolls and serve immediately.
Notes
- Perfect sourdough starter timing – ensure peak activity for best rise and flavor. Sluggish starter creates dense rolls.
- Balance the tang – use instant yeast for milder flavor, skip it for maximum sourdough tang.
- Perfect filling consistency – cook strawberries until thick and jammy to prevent soggy rolls.
- Temperature matters – room temperature ingredients mix easily, 110°F milk activates yeast, 185°F internal temp ensures doneness.
- Master rise timing – sourdough rises slower, be patient. Look for doubled size.
- Use dental floss – cuts cleanly without squishing rolls.