Happy Spring, friends! I have been so excited to see more and more fresh produce available at my local supermarket as the weather has begun to warm up. As a mom of two, I always try to keep a few different fruit options on hand for snacks and recipes. Recently I had extra strawberries on hand and wanted to incorporate them into cinnamon rolls!
Now you might quickly read through this recipe and think - nearly 3 hours?! No way, I don’t have that extra time. I don’t either, friend! The large majority of the time required for this recipe is allowing the dough to rise and then bake. I would do a step, clean my bathrooms. Do another step, prepare my kids a snack. Do another step, fold and put away laundry. You can easily fit this recipe into your regular Saturday morning routine and the end result is totally worth it!
STRAWBERRY CINNAMON ROLLS
Yield 8 large rolls | Recipe adapted from Cambrea Bakes
INGREDIENTS:
Strawberry jam for filling:
3 cups fresh strawberries, chopped
3 tbsp brown sugar
1 tsp lemon juice
1 tbs + 1 tsp cornstarch
2 tbsp water
Additional ingredients when assembling rolls:
3 tbsp butter softened
¼ cup brown sugar
Dough: (prepped in 2 parts)
Dough Base (prep method called tangzhong):
¼ cup flour
¾ cup water
Additional ingredients:
3 & ½ cup flour
⅓ cup sugar
2 tsp instant yeast
¾ tsp salt
½ cup milk, room temperature
1 egg, room temperature
1 tsp vanilla
4 tbsp butter
Glaze:
1 oz cream cheese, room temperature
4 tbsp butter, room temperature
1 cup powdered sugar
2 tbsp reserved strawberry filling
1 tbsp milk
INSTRUCTIONS:
First prepare the strawberry filling first so that it has time to cool. In a small saucepan, cook the strawberries, brown sugar and lemon juice over medium heat for 15-20 minutes. Stir and smash the berries periodically while cooking.
Dissolve the cornstarch into the water and add to the saucepan. Continue to cook for about 5 minutes until the jam forms and thickens. Set aside 2 tbsp of the jam to use for the glaze. Allow to cool.
Prepare the dough base or “tangzhong.” I had never heard of this before but it was quite simple! In another small saucepan, whisk the water and flour together continuously and cook for 5 minutes on medium heat until the mixture becomes paste-like. Transfer into a bowl until ready to use.
In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, yeast and salt required for the dough. Next the egg, milk, vanilla and dough base that you prepared earlier. Knead on low speed, adding in the required butter 1 tbsp at a time to allow everything to incorporate completely. Knead for about 10 minutes, until the dough is smooth and elastic.
Form the dough into a round ball and set it in a large buttered bowl. Cover with plastic wrap, set it in a warm, dry place to rise for 45-60 minutes. *Here’s one of your breaks!
Once risen, flour a flat surface and roll out the dough into about a 14X18 inch rectangle. Spread the softened butter across, followed by the strawberry jam and, lastly, sprinkle with brown sugar. Use a pizza cutter to cut 8 even strips and roll each into a cinnamon roll.
Place them into a buttered baking dish. Cover with plastic wrap, set in a warm, dry place to rise another 45-60 minutes. *Here’s another break!
When time is almost up, preheat the oven to 325 degrees. Bake for about 25 minutes or until golden brown. *Another break!
Once the cinnamon rolls are golden brown, remove from oven and allow them to cool. Meanwhile prepare the glaze. Combine all the required ingredients and spread across the rolls while still warm. Now enjoy the cinnamon rolls and a break as long as you need!
