Mother’s Day for many is a day of mixed emotions. If your mom is alive and well, and you have had no trouble bearing the children you desired, it may be full of only positive feelings. If your mom is no longer living, if you had/have a complicated relationship with her, if she is entirely absent, if you aren’t yet a mother but wish to be, or if you identify with any of the vast number of reasons this holiday is complicated, I understand, I relate, and I am thinking of you.
For me, it is a day of mixed emotions having lost my own mom to cancer 26 years ago, but loving life as a mom myself. The role of mother is by far my favorite but also the most challenging of the many titles I hold. The season of life I am in right now is so busy that everything feels like a blur, and on this Mother’s Day the thing I wanted most was time at home to just be with my kids and indulge in some cooking and baking projects I haven’t had time for recently.
These strawberry swirl buns have been on my to-make list ever since the moment I saw them in a magazine last spring, and they sounded like the perfect thing to wake up to on Mother’s Day morning and pair with a mimosa. They feature a tender and tangy yeasted cream cheese dough, a filling of roasted strawberries, and lemon cream cheese glaze. I made some adaptations to make this an overnight recipe because no one needs to be starting rolls like this first thing in the morning unless you want to eat them for late lunch or early dinner. I also modified the filling so that it doesn’t require any hard to find ingredients. The final result was simply stellar. I had a blast making them and everyone absolutely loved them. They are a delicious sweet breakfast treat and I know the kids will be requesting them over and over again from here on out.