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Strawberry Cardamom Poppyseed Sweet Rolls

Now that it's July, grocery stores are flooding with strawberries! These rolls are the perfect use of them with a fresh ripple of jammy strawberry compote and sweet cardamom poppyseed butter. The dough for these is a perfectly buttery and soft brioche, topped with a vanilla bean icing.
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Prep Time 1 hour
Cook Time 20 minutes
Rising Time 3 hours
Total Time 4 hours 20 minutes
Servings: 12 rolls
Ingredients Method

Ingredients
  

Strawberry Compote
  • 1 Tablespoon cornstarch
  • 1 Tablespoon lemon juice
  • 1 pound strawberries rinsed, hulled, and cut into small cubes
  • 3 Tablespoons granulated sugar
Brioche Dough
  • 4 cups all purpose flour plus more for shaping
  • ½ teaspoon ground cardamom
  • ½ teaspoon salt
  • 1 Tablespoon active dry yeast
  • ¾ cup whole milk warmed to about 110℉
  • 3 large eggs at room temperature
  • 2 Tablespoons honey
  • ½ cup salted butter melted and slightly cooled
Cardamom Filling
  • ¼ cup salted butter softened
  • ¼ cup brown sugar
  • 2 teaspoons ground cardamom
  • 3 teaspoons poppyseeds
Vanilla Glaze
  • 1 cup confectioners sugar
  • 2 Tablespoons whole milk
  • ½ teaspoon vanilla bean paste or vanilla extract

Method
 

Start by making the strawberry filling so it has time to chill
  1. In a small bowl whisk together the cornstarch and lemon juice. Add that mixture to a medium sized saucepan with the strawberries and sugar. Over medium high heat bring to a boil, stirring frequently. Try and break up some of the strawberries as it cooks. Once boiling, lower the temperature to medium and cook at a low boil for 20-30 minutes. The strawberries should be thicker, and reduced to around ¾ cup. Pour the strawberries into a bowl and place in the fridge, covered with a piece of cling wrap, to chill until ready to use in the rolls. The filling will thicken as it cools.
Make the dough
  1. In a large bowl, whisk together the flour, cardamom, salt, and yeast. Add the milk, eggs, honey, and butter and use a wooden spoon or a sturdy spatula to mix until a sticky dough forms. Place the dough ball on a floured surface and knead it for 3 minutes, just to help bring it all together. The dough should be a little sticky but if it's super sticky and hard to manage, add a little more flour.
  2. Place the dough in a greased bowl and let it rise in a warm environment for 2 hours, or until close to doubled in size.
Right before the dough is done rising, make the cardamom filling.
  1. In a small bowl using a spatula, mix together the softened butter, brown sugar, cardamom, and poppyseeds until a smooth paste forms. Set aside.
Shape the rolls
  1. Grease a 9x13 inch baking pan with butter. Set aside.
  2. Once risen, punch down the dough and place it on a floured work surface. Using a rolling pin, roll the dough out into a 10x16 inch rectangle. Using a spatula, spread the butter mixture evenly over the dough. Then, spread the cooled strawberry filling over the butter. Because the strawberries will have thickened, it will mix with the butter layer which is ok!
  3. Tightly and carefully roll the dough up into a 16 inch log. Cut the log into 12 even rolls and place them in three rows of four in the previously prepared baking pan. Let the rolls rise, covered, in a warm place for 1 hour.
Bake
  1. Preheat the oven to 375℉. Bake the rolls for 20-25 minutes or until lightly browned and hollow sounding when you tap on them. Allow the rolls to cool for around 30 minutes in the pan before making the glaze.
Make the icing
  1. In a bowl, whisk together the confectioners sugar and milk until smooth. Whisk in the vanilla. Drizzle over the warm rolls. Enjoy the rolls warm, or cooled. These will last up to 3 days sealed in the refrigerator .