Remember that time I made Cinnamon Raisin Rolls and then proceeded to eat them for breakfast lunch and dinner for days on end?? Well, I’ve restrained myself from making them since then but I have not stopped dreaming about them. I knew if I were to make them again I would have to do something spectacular to live up to the previous batch’s divinity.
If you’ve been following me for the past two years you may have noticed my slight obsession with Strawberries. There were the Strawberry Margarita Cupcakes, that followed the Strawberry Margaritas, the Strawberry Heart Cake that you have to love, of course Strawberry Muffins, and then there’s my family favorite the Strawberry Cupcakes.
I may have a problem…
But, BAAAHHHH, Strawberries are just so good. Would you believe it if I told you I had a best friend that didn’t like berries? And we still get along smashingly! I’m so open minded! We do share a great love for beer, so that helps.
Back to the breakfast rolls. We are using strawberries here, don’t fight me on this, you’re going to love them.
Also, don’t pretend to be healthy all of sudden and skip the icing. It’s like a cheeseburger without ketchup, or sushi without wasabi, it just doesn’t work. I’m sorry I just made you think out cheeseburgers, which makes you think of cookouts, which makes you think of summer, which reminds you that it’s still freezing outside, which is just plain sad. I apologize, again. Have hope, it is Spring, the flowers will bloom and the grass will green and you will be wearing your sundress and swimsuit in no time.
Until then make yourself happy with a batch of the super cheerful, exponentially indulgent Strawberry Rolls.
Strawberry Cinnamon Breakfast Rolls
1/2 Cup Warm Water
2 packets of Yeast
1/2 Cup Milk
1/2 Cup Sugar
1 1/2 Teaspoon Salt
1/4 Cup Butter
2 Eggs, beaten
4 1/2 Cups Flour
5 Tablespoons Butter, melted
1/4 Cup Sugar
1/4 Cup Brown Sugar
2 Tablespoons Cinnamon
16 Strawberries, about 1 1/2 cup finely diced
For the Icing:
1 1/2 Cups Confectioners’ Sugar
3 Tablespoons Heavy Cream
In a large measuring cup or a bowl measure the warm water and add the yeast. Let set for about 5 minutes, it should become foamy.
On the stove, over medium, heat your milk in a small saucepan until bubbles begin to form. Turn off the heat and add the sugar, salt, ¼ cup butter and whisk to combine.
In a small bowl beat your eggs.
In the bowl of your mixer (or just a large bowl) measure 2 cups of the flour. Add in the yeast mixture, butter mixture and egg mixture. With dough hook attachment or just a wooden spoon, mix to combine. The add additional flour a half cup at a time until the dough comes together and is only slightly sticky. Knead the dough for about 3-5 minutes (with hands or dough hook).
Oil a clean bowl and place dough on the bottom. Cover with a towel and let it rise for 4-6 hours (or overnight).
Punch risen dough down in the bowl and divide in half. On sil-pat or wax paper roll out each half into an 8×10 rectangle.
In a small bowl combine the sugar, brown sugar, cinnamon and strawberries. Melt 3 tablespoons of the butter. Brush the melted butter on each rectangle. Sprinkle the strawberry mixture evenly over each rectangle of dough. Pat down the mixture with your hands. Begin rolling the dough from the long 10 inch wide side. Roll tightly. With a sharp knife slice roll in about 1 inch increments, and then gently place into a greased muffin tins. You should be able to get 12 rolls from each log for a total of 24 rolls.
Melt the remaining 2 Tablespoons of Butter and brush over the tops of the rolls. Cover with a clean kitchen towel and let rise for another hour or until doubled in size.
Bake in preheated 350 degree oven for 15-18 minutes or until slightly golden on top.
When rolls are out of the oven, mix together the confectioners’ sugar and heavy cream. Adding cream until your desired drizzling consistency is reached. Drizzle tops of slightly cooled rolls.