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This spring you guys. This spring is weird. But then again, I’m pretty sure I say that every year. I just want winter to quickly and efficiently turn a corner into green grass and sunshine and mild perfect, Birkenstock-wearing weather. And it never does. It’s Wisconsin. It warms and then it cools and then it’s beautiful and then it’s snowing and it’s enough to make a girl go totally crazy.

So, on a weekend where you have no idea if you should be expecting sunshine or gray skies, wind or snow, flowers or rain clouds, a long, leisurely recipe that yields delicate warm sweet rolls with bright flavors of spring is just exactly what we all could use.

I’m really not sure if there’s anything I love more than waking up slowly on cool weekend mornings before the farm has taken over our lives, warming up the house by baking sweet things in the kitchen while my Carrot heads off to the greenhouse to water our happily growing vegetable seedlings. He returns home to smells of simmered strawberries and rising yeast dough. We sip on coffee. We check in about how things look and what we need to prioritize for the week. We talk while the rolls finish baking and then we dive into sweet strawberry goodness slathered in cream cheese frosting.

It’s springtime on the farm and if our life sounds idyllic, it’s because spring life on the farm really is near perfect. The work is manageable. Tools are well-organized. Our ambitions are sky high and everything seems possible. We have time for each other and even a little time for ourselves. It’s the calm before the storm and it is certainly the calmest spring calm we’ve ever experienced. (Hopefully this isn’t some sort of twisted symbolism indicating an extra stormy season ahead).

 Despite the calm and baking that encapsulates our weekends lately, things are really moving and shaking. Our CSA only has five spots remaining. We have three worker shares committed to helping us in the fields this season for free produce. We have interviews scheduled for our first ever part-time employee! We are meeting with new potential restaurant clients, working to continue steadily growing our business. Over in the greenhouse things are growing like crazy. The greenhouse is over half full of beautiful, happy, healthy, glorious plants (some of which will make the journey outside next week!). The peppers we’ve lost are nothing more than a distant memory while the reseeded plants are quickly and steadily germinating away. The future looks bright, green and glorious!

Happy greenhouse season to you all! Happy spring! Happy balsamic strawberries & cream sweet rolls!

All my love,
Leek

P.S. We just put in our first offer on a house EVER. Wish us luck! Give us all the good vibes!

BALSAMIC STRAWBERRIES & CREAM SWEET ROLLS
Updated: April 3, 2026

We’re big fans of homemade cinnamon rolls in our house, especially for special occasions. These rolls are a fun mix up during strawberry season. The cream cheese frosting is totally optional (the rolls are not overly sweet if you leave it off, which makes it a great treat for kiddos), but if you do make it, I recommend adding a teaspoon or two of the strawberry mixture to make the frosting a little extra pretty and colorful!

Takes 2 hours, 45 minutes 
Makes 16-20 rolls

3 cups quartered strawberries, leaves removed
3/4 cup sugar, divided
1 tablespoon balsamic vinegar
2 cups whole milk
1/2 cup neutral oil (I used avocado, but vegetable or canola would also work fine)
1 packet (or 2-1/4 teaspoons) instant yeast
4-1/2 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1/2 teaspoon baking soda
4 ounces cream cheese, softened

1. In a small saucepan, combine strawberries, 1/4 cup sugar and balsamic vinegar. Warm over medium heat until mixture reaches a simmer, then reduce to low. Cook until strawberries are broken down and mixture is slightly thickened, about 25 minutes. Mash with a potato masher or fork, remove to a bowl, and chill in the fridge until ready to use.
2. In a large stockpot or Dutch oven, combine milk, oil and remaining 1/2 cup sugar. Heat over low heat until just warm to the touch (100-110 degrees is optimal). This should take about 5 minutes. Remove from heat and stir in yeast. Let sit for 10 minutes, then add 4 cups flour. Stir until combined, scraping down the sides a couple times if necessary. Cover and allow to rise for 1 hour.
3. After an hour, stir baking powder, baking soda, salt, and remaining 1/2 cup flour into the dough. Turn it onto a lightly floured counter and knead gently for a minute. Cover and allow to rest for 15 minutes.
4. Preheat the oven to 375 degrees and grease two 9×13 inch baking pans. 
5. Divide the dough in half and set half aside. Add more flour to the counter and roll out into a loose rectangle about 16 inches in length by 10 inches high.
6. Combine softened cream cheese with strawberry sauce in a small bowl. It will be a little lumpy and this is fine. Spread half the mixture over 2/3’s or so of the rolled out dough.
7. Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, fold the last inch of the dough over the roll and pinch gently to seal.
8. Cut the roll into 8-10 pieces and place cut-side down in prepared baking pan.
9. Repeat steps 7-8 with remaining dough and strawberry mixture.
10. Set rolls on top of the oven, cover, and allow to rise for 20 minutes. Once risen, bake for 20-25 minutes until golden brown on top. Serve as is or add cream cheese frosting.

CREAM CHEESE FROSTING (optional):
4 tablespoons butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
1/2 teaspoon sea salt
2-4 tablespoons whole milk

1. Combine butter and cream cheese in the bowl of a stand mixer. Beat together until creamy and well-combined, at least two minutes.
2. Add vanilla extract and stir until incorporated. Add powdered sugar and salt, and stir on low until incorporated. Increase speed to medium and add half the milk. Continue beating and adding milk until it reaches your desired consistency (more milk will yield a runnier frosting).