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Strawberry Cinnamon Rolls

I don’t know if this happens to you at all, but sometimes I just wake up and crave certain things. Like, yesterday, I woke up and thought “strawberry cinnamon rolls sound really good”. It’s not like I’ve ever had strawberry cinnamon rolls, or that particular flavor combination reminds me of anything. I literally just woke up with that thought in my head. So, I took my cinnamon roll recipe and ran with it.
 
You guys. I’ve already ate 3 cinnamon rolls. And they’re not small dainty sweets. They’re good.
 
I wanted to share this fast because Valentine’s Day is just a few days away in case you were thinking of making this for a special someone? I guess because its “pink ish “ I think Valentine’s Day, but really these are just some damn good cinnamon rolls. With homemade strawberry jam.
 
You can thank me later.
 

Strawberry Cinnamon Rolls
Yield 14 rolls
Dough
Dry active yeast 2 ¼ tsp
Milk 1 cup
Sugar ½ cup
Butter, softened 1/3 cup (3 oz.)
Salt 1 tsp
Eggs 2
Flour 4 cups
 
Strawberry Jam
Strawberries 1 lb.
Sugar ¾ cup
Pectin 1 ½ tsp
Zest/ juice 1 lemon
 
Cinnamon sugar
Cinnamon 1 ½ tsp
Sugar 2 T
 
Strawberry Glaze
Powdered sugar 2 cups
Corn syrup 1 T
Lemon juice 1 T
Strawberry jam ¼ of mixture
Milk 2-4 T
 
Directions:
 
First start by making the jam.
 
Quarter strawberries and put in a medium sauce pot. Add lemon juice/zest and turn on medium high heat.
 
In a separate bowl, combine pectin and sugar. Mix together. Add sugar/pectin mixture to strawberries. Once strawberries comes to a boil, lower heat and simmer until thick, about 30 minutes. Remove from heat and cool in a bowl.
 
To make the dough, first microwave the milk for 30-45 seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up.
 
Combine sugar, flour, and salt in a bowl and set aside.
 
Next, pour the yeast mixture in your mixing bowl and add half the flour. Mix on low with a paddle attachment. Add 1 egg.
 
Switch to the dough hook. Add remaining flour mixture and the second egg.
 
Dough should look dry. Once second egg is combined, start adding bits of the butter a little at a time until thoroughly combined.
 
Continue to knead with dough hook for 3 minutes then remove from mixer and place in a large greased bowl. Cover with a damp towel or plastic wrap and place somewhere warm with no drafts or breezes.
 
Let this proof for 45 minutes. Dough should double in size.
 
Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”.
 
Spread ¾ of the strawberry jam over dough and leave ½” of the sides clean.
 
Mix together sugar and cinnamon and sprinkle over the strawberry filling.
 
Next, starting from the bottom, roll as tightly as you can until it is all rolled up.
The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife.
 
Cut off 1 1/2“ pieces, you should get around 12-14. Place them in 2 cake pans, or on a cookie sheet to proof again.
 
Proof for 30 minutes in a warm area, no drafts, covered. Rolls with puff up, and that’s when you know to bake.
 
Preheat oven to 350 degrees F (176 degrees C).
 
Bake for about 20-25 minutes, or until golden brown on the sides.
 
While the rolls are baking, make the glaze.
 
Combine all the ingredients in a mixer fitted with a paddle attachment and mix on low until it comes together.
 
When rolls come out of the oven, spoon over filling and let it seep into each corner and crack. Let it cool, serve immediately or you can chill and reheat!

Strawberry Cinnamon Rolls

Cinnamon rolls with a homemade strawberry jam!
Servings: 14
Author: Saura Madani

Ingredients

Dough

  • 2 1/4 tsp dry active yeast
  • 1 cup milk
  • 1/2 cup sugar
  • 6 Tbsp. butter, soft
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour

Strawberry Jam

  • 1 lb. strawberries, cored
  • 3/4 cup sugar
  • 1 1/2 tsp pectin
  • 1 lemon, zest and juice

Cinnamon Sugar

  • 1 1/2 tsp cinnamon
  • 2 Tbsp. sugar

Strawberry Glaze

  • 2 cups powdered sugar
  • 1 Tbsp. corn syrup
  • 1 Tbsp. lemon juice
  • 1/4 of strawberry mixture
  • 2-4 Tbsp. milk

Instructions

  • First start by making the jam. Quarter strawberries and put in a medium sauce pot. Add lemon juice/zest and turn on medium high heat.
  • In a separate bowl, combine pectin and sugar. Mix together. Add sugar/pectin mixture to strawberries. Once strawberries comes to a boil, lower heat and simmer until thick, about 30 minutes. Remove from heat and cool in a bowl.
  • To make the dough, first microwave the milk for 30-45 seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up.
  • Combine sugar, flour, and salt in a bowl and set aside.
  • Next, pour the yeast mixture in your mixing bowl and add half the flour. Mix on low with a paddle attachment. Add 1 egg.
  • Switch to the dough hook. Add remaining flour mixture and the second egg.
    Dough should look dry. Once second egg is combined, start adding bits of the butter a little at a time until thoroughly combined.
  • Continue to knead with dough hook for 3 minutes then remove from mixer and place in a large greased bowl. Cover with a damp towel or plastic wrap and place somewhere warm with no drafts or breezes.
  • Let this proof for 45 minutes. Dough should double in size.
  • Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”.
  • Spread ¾ of the strawberry jam over dough and leave ½” of the sides clean.
  • Mix together sugar and cinnamon and sprinkle over the strawberry filling.
  • Next, starting from the bottom, roll as tightly as you can until it is all rolled up.
    The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife.
  • Cut off 1 1/2“ pieces, you should get around 12-14. Place them in 2 cake pans, or on a cookie sheet to proof again.
  • Proof for 30 minutes in a warm area, no drafts, covered. Rolls with puff up, and that’s when you know to bake.
  • Preheat oven to 350 degrees F (176 degrees C).
  • Bake for about 20-25 minutes, or until golden brown on the sides.
  • While the rolls are baking, make the glaze.
    Combine all the ingredients in a mixer fitted with a paddle attachment and mix on low until it comes together.
  • When rolls come out of the oven, spoon over filling and let it seep into each corner and crack. Let it cool, serve immediately or you can chill and reheat!

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