Strawberry Cinnamon Rolls
Soft yeast rolls filled with strawberry jam, cinnamon and sliced fresh strawberries, finished with a cinnamon powdered sugar glaze. Makes 12.
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Ingredients
- 3/4 cup milk for the dough
- 1/3 cup butter softened; margarine is an alternative
- 3 1/4 cups all-purpose flour divided
- 2 teaspoons instant yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup water
- 1 cup strawberry jam approximately; for the filling
- 1/2 teaspoon ground cinnamon for the filling
- 2 cups strawberries sliced
- 1 cup powdered sugar for the glaze
- 1/4 teaspoon ground cinnamon for the glaze
- 1–2 tablespoons milk for the glaze; start with 1 tablespoon
Instructions
- Heat the dough milk in a small saucepan until warm. Stir in the butter until melted, then let the mixture cool to lukewarm.
- In a large bowl, combine 2 1/4 cups of the flour with the yeast, sugar and salt. Stir in the egg and water, then the lukewarm milk mixture. Stir in the remaining 1 cup flour.
- Turn the dough onto a lightly floured surface and knead until smooth. Return it to the bowl, cover with a damp towel and rest for 10 minutes.
- Roll the dough into a 15x10-inch rectangle. Spread with strawberry jam, sprinkle with the filling cinnamon and distribute the sliced strawberries evenly on top.
- Roll up the dough and pinch the seam closed. Cut into 12 equal rolls and place them cut side up in a greased 11x13-inch baking dish. Cover and let rise until doubled, about 30 minutes. Meanwhile, heat the oven to 375°F.
- Bake for 30 minutes, or until the rolls are golden brown.
- Mix the powdered sugar and glaze cinnamon with 1 tablespoon milk. Add up to 1 more tablespoon milk as needed to form a glaze, then drizzle over the finished rolls.
Notes
The total time includes a 10-minute dough rest and a rise of about 30 minutes. Refrigerate leftovers within 2 hours.
Nutrition
Serving: 1servingCalories: 329kcalCarbohydrates: 62gProtein: 5.3gFat: 6.8gSodium: 124mgFiber: 1.9gSugar: 29.5g