Cinnamon rolls are such a perfect swirl of sweetness and are deliciously paired with a cup of coffee or tea for an evening dessert. You can fill cinnamon rolls with many different spreads, nuts, and fruits and they're all such delicious combinations! I decided to create a cinnamon roll that has the nutty flavors of cinnamon and the fruity flavors of fresh strawberries and strawberry preserves. I filled the made-from-scratch dough with these delicious ingredients and drizzled a cinnamon glaze on top when they were baked and ready to eat!
The way the fresh strawberries dried up in the oven was perfect because it added a slight crunch to the soft cinnamon roll!
The 30-minute dough was worth every minute, because it came out so fluffy and soaked up the strawberry and cinnamon flavors so well.
Cinnamon rolls are such a nice treat with a warm beverage. They add the right amount of sweetness to your tea time, or if you're drinking a hot cup of coffee or hot cocoa! The flavors blend very well together and this dessert was so worth it! I don't care for cinnamon rolls much the second day after being baked because they get a little stiffer, however, kept in an airtight container these stay pretty soft for a few days!
I made a simple glaze that wasn't too overpowering so that I could enjoy the flavors of the roll itself. I waited about 10 minutes and then added the glaze, just so the rolls wouldn't soak it all up! These are a great dessert to enjoy with a group of friends and are such a sweet delight!
Prep Time: 40 minutes Yields: 1 Dozen Rolls
Cook Time: 35 minutes
Total Time: 1 hour, and 15 minutes
INGREDIENTS
For the Dough:
3/4 cup 2% Milk
1/3 cup Butter, softened
3 1/4 cups of All-Purpose Flour, sifted
2 tsp. Instant Yeast
1/4 cup Sugar
1 Egg
1/4 cup Water
For the Filling:
1 cup Strawberry Jam
1/2 tsp. Cinnamon
1 1/2 cups Fresh Strawberries, sliced
For the Glaze:
1 cup Powdered Sugar
1/4 tsp. Cinnamon
2 Tbsp. Milk
INSTRUCTIONS:
In a small saucepan, heat the 2% milk over medium heat until warm. Add in the softened butter until melted. Mix well. Remove from heat and allow to reach a lukewarm temperature.
In a large bowl, mix together 2 1/4 cup flour (we'll add the extra 1 cup later), yeast, sugar, and salt. Mix well.
Stir in the egg and water. Then slowly pour in the milk and butter mixture as dough begins to form.
Add in the other cup of flour and allow dough to come together while you mix it. Flip the dough onto a floured surface and knead for a few minutes until it's smooth and has taken form into a dough ball.
Return the ball of dough to the bowl and cover for 10 minutes.
Roll out the dough onto a lightly floured surface (about a 15x10 inch rectangle). Spread the strawberry preserves all over the dough.
Sprinkle the cinnamon over the preserves and evenly place the strawberries over that.
Begin rolling the dough very carefully, making sure to tuck in the strawberries as you go. Once you reach the end, pinch the seams so it doesn't come apart. Cut the dough into 12 rolls. This part is tricky and you might need to slight tighten each roll as you cut it.
Place the rolls in a greased 9x13 glass baking dish. Cover the rolls and let them rest for another 30 minutes.
Preheat the oven to 375 degrees Fahrenheit.
Bake the rolls uncovered for about 30 minutes until golden brown and fluffy.
In the meantime, mix the ingredients for the glaze. Set aside.
Remove the rolls from the oven and allow them to cool for about 10 minutes before adding the glaze.
Serve immediately and enjoy!
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