Baileys Strawberries & Cream Sticky Swirl Buns

Baileys Strawberries & Cream Sticky Swirl Buns


If you are not making Baileys Strawberries & Cream Sticky Swirl Buns this summer...BIG MISTAKE.
  • Dough:
  • 120ml Baileys Strawberries and Cream
  • 120ml milk
  • 75g sugar
  • 7g active dry yeast
  • 115g unsalted butter, softened
  • 2 eggs
  • ½ tsp salt
  • 560g plain flour

  • Filling:
  • 75g strawberry jam
  • 250g Fresh strawberries, chopped

  • Icing:
  • 125g icing sugar
  • 60ml Baileys Strawberries and Cream
  1. Warm milk and Baileys S&C.
  2. In a large bowl, add warmed milk and Baileys S&C, sugar, and yeast. Let it sit for about 5 minutes until frothy
  3. Add softened butter, salt, eggs, and flour to the bowl and mix well.
  4. Place dough into an oiled bowl, cover and let rise in a warm place for about 30-40 minutes, or until the dough has doubled in size.
  5. Add the chopped strawberries, sugar and cornstarch to a saucepan. Stir to combine and cook until thickened, about 5 minutes. Remove and let cool.
  6. Preheat oven to 180ºC.
  7. Roll the dough out onto a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
  8. Spread the strawberry jam over top evenly. Top with chopped strawberries Cut the entire sheet of dough in half from one short end to the next.
  9. Roll each half from the long side up into tight rolls. Cut into 1” pieces and transfer to a greased baking dish.
  10. Cover and let rise until doubled then bake for 25-30 minutes until golden brown and the filling is bubbling.
  11. Meanwhile, mix together the Icing ingredients. Stir the Baileys S&C and icing sugar until smooth.
  12. When rolls are slightly cooled, pour glaze over rolls.
  13. Enjoy!