STRAWBERRY-FILLED CINNAMON ROLLS
I got this recipe from my husband's sister, Celeste, and tweaked it over the years. I recently added the strawberry jam. They are to die for!
Provided by Julie Dawn
Categories Bread Yeast Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 18
Steps:
- Mix warm water and yeast for rolls together in a small bowl until dissolved. Let sit until bubbly, about 10 minutes.
- Meanwhile, combine butter, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add hot water and whisk until butter is melted. Allow to cool for a few minutes, then mix in egg. Mix in yeast mixture, followed by 2 cups flour, mixing on high speed with the whisk attachment. Change to the dough hook attachment, add remaining flour, and mix until a nice ball of dough forms.
- Place dough into an oiled bowl, cover with plastic wrap, and let rise until doubled in size, 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll out dough on a lightly floured surface into a 1/2-inch thick rectangle.
- Mix melted butter and jam for filling together in a small bowl. Spread evenly over dough and sprinkle with sugar and cinnamon. Roll dough and pinch edges to seal. Cut into 12 equal rolls and place on a cookie sheet.
- Bake in the preheated oven until golden brown and firm to the touch when pressed gently in the center, about 20 minutes.
- While the rolls are baking, combine softened butter, milk, jam, and vanilla extract for frosting in a large bowl; beat until creamy. Gradually add powdered sugar, mixing until smooth. Add frosting with a pastry brush to warm cinnamon rolls.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 62.7 g, Cholesterol 61.7 mg, Fat 19.4 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 11.4 g, Sodium 110 mg, Sugar 28.9 g
STRAWBERRY CINNAMON ROLLS
Add a pop of strawberry pink to the typical cinnamon roll... perfect for brunch or Valentine's Day!
Provided by thedailygourmet
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
- Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
- Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
- Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
- While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 54.9 g, Cholesterol 30.8 mg, Fat 6.5 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 258.6 mg, Sugar 31.8 g
STRAWBERRY ROLLS
Move over Cinnamon Rolls! These delicious Strawberry Rolls make a great breakfast dish as well as a summer dessert served warm with vanilla ice cream. The hardest thing about this recipe is waiting for the rolls to cool down enough to eat!
Provided by evelynathens
Categories Breads
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- First prepare the biscuit dough: Sift the flour with the baking powder and salt.
- Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
- Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
- Turn out the dough onto a work surface and knead once or twice to gather it into a mass - DO NOT OVERWORK THE DOUGH - pat into a rectangle.
- The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
- Preheat the oven to 450°F and line the oven floor with foil to catch any drippings.
- Spread the strawberries on paper towels to dry.
- In a small bowl, stir the jam to loosen it.
- In a saucepan, melt the butter and keep it warm.
- In a large bowl, whisk together the cornstarch, tapioca, spices and sugar.
- Halve any very large berries.
- Gently toss the berries with the dry ingredients.
- On a lightly-floured surface, roll out the biscuit dough into a 10 by 18-inch rectangle.
- Square off the corners.
- Brush the dough lightly with about half the melted butter.
- Using a spatula, spread the jam over the rectangle, leaving a ½-inch border on one long side.
- Starting at the opposite long side, roll up the dough jellyroll fashion and pinch the seam closed.
- Roll the log so that it is an even diameter, 18-inches long; turn the log seam side down.
- Quarter the log, then cut each quarter into 3 equal pieces so that there will be 12 rolls in all.
- Give the strawberry filling a couple of gently folds to remix and spoon into a 9 inch glass pie plate and smooth the top as well as you can.
- Arrange 8 biscuits around the perimeter of the pie dish and the remaining 4 biscuits into the center.
- Don't push the biscuits down into the strawberries.
- Bake the Strawberry Rolls for 20 minutes, or until the top is golden-brown and the filling is bubbling.
- Lower the oven temperature to 350°F, loosely cover the Rolls with foil and bake for 15 minutes longer.
- Cool for 30 minutes before serving.
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STRAWBERRY CINNAMON ROLLS - DELICIOUSLY SPRINKLED
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5/5 (3)Category BreakfastServings 6Total Time 40 mins
- Preheat oven to 350F degrees. Spray glass pie plate or baking sheet with non-stick spray. Set aside.
- Unroll the cinnamon rolls and press together the seams. Spread with strawberry jam and sprinkle with chopped strawberries. Make sure to not go all the way to the edge. Gently roll up the cinnamon rolls. Cut into 5 even slices. Place in a glass pie plate.
- Bake for 25 minutes. Melt cream cheese icing in microwave for 20 seconds and drizzle over warm strawberry cinnamon rolls. Let cool slightly before eating. Top with more chopped strawberries if desired.
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4.9/5 (25)Total Time 1 hr 25 minsCategory Breakfast, DessertCalories 332 per serving
- Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm.
- Stir in another cup of flour. When dough comes together, flip it onto a lightly floured surface and knead until smooth.
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- In the bowl of your stand mixer fitted with the dough hook, Add yeast, warm milk and 1 tbs of measured out sugar. Stir together lightly and allow to sit for 10 minutes or until foamy on top. Stir in remaining sugar, melted butter and beaten eggs until combined. Add 3 cups of flour first and then add one tablespoon at a time until you have a workable dough. The dough WILL still be sticky so do not over-flour your dough! It should be sticky but not sticky enough where it sticks to your hands.Also note that your dough may not completely stop sticking from the bottom of the bowl so don't base your flour additions on that. Place dough into a lightly greased bowl and set into a warm place to rise until doubled, about one hour. I like to turn my oven onto 170 degrees and then turn it off, it creates the perfect warm environment.
- While the dough is rising, gather your ingredients for the strawberry filling. In a medium-sized saucepan, add the strawberries and sugar. Stir constantly for 5 minutes until they start to release their juices. Mix corn starch and water together and stir it into the strawberry mixture. Allow to thicken, about 5 minutes. Remove from heat and allow the strawberry filling to cool to room temperature. Stir together the cinnamon and sugar in a small bowl and set aside for later.
- Once the dough is risen, don't punch it down just yet. Flip the bowl over and dump it out onto a lightly floured surface. Pat it down lightly to release the air inside and roll it with a rolling pin into a very large rectangle, about 1/4" thick. Spread the strawberry filling on into an even layer and sprinkle the cinnamon sugar on top.
- Roll the dough up very tightly into a long log. Cut the log into 12 or 16 cinnamon rolls. 12 for a large 9x13 pan or 16 for two round 8" baking pans (8 rolls in each). Grease your pan of choice extremely well and place cut cinnamon rolls into prepared pan.
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- Prepare the yeast dough first. Combine the warm milk and sugar in a large bowl, then sprinkle the dry yeast over the top. Allow the yeast to proof for about 5 minutes then whisk until smooth. Add the melted butter, eggs, salt and whisk again. Begin adding the flour, whisking at first, then switch over to a spatula.
- Once the dough comes together, turn it out onto a well floured work surface. Knead the dough for a few minutes until it's smooth and elastic. The dough should be soft and slightly sticky. Place the dough into a large bowl, cover with a clean towel and set into a warm corner of your kitchen to proof until doubled in size, about 1 hour.
- After dough has proofed, turn it out onto a floured work surface. Using a floured rolling pin, roll the dough out into a large rectangle, about 13x20-inches (33x50-cm). Spread the 1/3 cup melted or softened butter, making sure to spread to every edge. In a small bowl, combine the brown sugar, cinnamon and nutmeg. Sprinkle the mixture over the butter, making sure to spread to every edge.
- Top with chopped strawberries. Sprinkle the strawberries with a few tablespoons of flour. Starting at one edge, gently roll the dough into a log, ending with the seam facing down. Using a sharp knife, divide the log into 12 equal pieces.
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