Strawberry, rhubarb, and orange blossom is one of my favorite pairings — I’ve baked it into scones and cakes, and I’m dreaming of folding it into a tiramisu this spring. There’s something about strawberry and rhubarb together- sweet, a little tart, and perfectly pink. In these rolls, the fruit is roasted into a jammy filling, swirled into a soft tangzhong dough, and finished with a floral cream cheese glaze that melts into the warm folds.
Baker’s Notes
The dough starts with a tangzhong — a small paste of cooked flour and milk — which is what gives the rolls their plush, tender crumb. Roasting the fruit first deepens its flavor and thickens it into a jammy filling that settles beautifully into the spirals. Let the rolls cool about ten minutes before you add the orange blossom cream cheese, so it melts gently into the folds.
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Strawberry–Rhubarb Sweet Rolls with Orange Blossom Cream Cheese Glaze
Description
Makes 9–12 rolls
Ingredients
Tangzhong Sweet Roll Dough
Tangzhong
3 tablespoons (25 g) all-purpose flour
½ cup (120 g) whole milk
Dough
2¾ cups (330 g) all-purpose flour
¼ cup (50 g) granulated sugar
1 teaspoon salt
2¼ teaspoons (7 g) instant yeast
½ cup (120 g) whole milk, lukewarm
1 large egg + 1 egg yolk, room temperature
6 tablespoons (84 g) unsalted butter, very soft
Strawberry–Rhubarb Filling
1½ cups (225 g) rhubarb, cut into ½–¾-inch pieces
1 cup (150 g) strawberries, chopped or quartered
½ cup (100 g) granulated sugar
Pinch of salt
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon cold water
Orange Blossom Cream Cheese Glaze
¼ cup (57 g) unsalted butter, softened
¼ cup (60 g) cream cheese, softened
1 cup (120 g) confectioners’ sugar
½ teaspoon orange blossom water, rosewater, or vanilla
1–2 tablespoons milk, as needed
Instructions
1. Make the tangzhong
In a small saucepan, whisk the flour and milk until smooth. Cook over medium heat, stirring constantly, until thickened into a soft paste, about 1 minute. Remove from the heat and let cool until just warm.
2. Make the dough
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast.
Add the lukewarm milk, egg, egg yolk, and cooled tangzhong. Mix on low speed until a shaggy dough forms, then continue mixing for 1–2 minutes to bring it together.
With the mixer on medium-low, add the butter 1 tablespoon at a time, letting each piece fully incorporate before adding the next, about 4 minutes total. Continue mixing for 6–8 minutes more, until the dough is smooth, elastic, and slightly tacky. It should pull away from the bowl but feel very soft.
Place the dough in a lightly oiled bowl, cover, and let rest at room temperature for 30 minutes, then refrigerate overnight (8–24 hours).
For same-day baking, let rise at room temperature for 1–1½ hours, until puffy and nearly doubled.
3. Prepare the filling
Preheat the oven to 400°F.
Toss the rhubarb and strawberries with the sugar, salt, and lemon juice. Spread in an even layer on a parchment-lined baking sheet.
Roast for 20–25 minutes, stirring once halfway through, until the fruit is very soft, deeply jammy, and the juices look thick and reduced.
Scrape the roasted fruit and all juices into a saucepan. Bring to a gentle simmer over medium-low heat.
Stir the cornstarch with the cold water until smooth. Pour into the pan and cook, stirring constantly, for 60–90 seconds, until the filling turns glossy and thickened.
Remove from the heat and scrape into a shallow dish. Cool completely, then chill until cold before spreading.
4. Shape the rolls
Turn the dough out onto a lightly floured surface and roll into a rectangle about 12 × 16 inches. Spread the cooled strawberry–rhubarb filling evenly over the surface, leaving a small border along one long edge.
Roll tightly from the long side into a log. Slice into 9–12 even pieces and nestle into a parchment-lined pan.
5. Second rise
Cover loosely and let rise until puffy and gently inflated.
Same-day dough: 30–45 minutes
Overnight dough: 45–75 minutes
The rolls are ready when a light press leaves a soft indentation.
6. Bake
Preheat the oven to 350°F. Bake for 18–25 minutes, until lightly golden and the centers feel set but still very soft. Do not overbake.
7. Make the glaze
While the rolls bake, beat the butter and cream cheese together until smooth. Add the confectioners’ sugar in batches, beating until smooth, then add the orange blossom water.
Add milk 1 tablespoon at a time until the glaze is loose and spoonable.
8. Finish
Spread the glaze over the rolls while still warm, letting it melt into the cracks and folds. Let cool slightly before serving.
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