What makes this recipe such a hit? Well, it’s straightforward and doesn’t require fancy equipment or ingredients. Plus, who can resist the juicy taste of strawberries paired with that cinnamon goodness? The best part is, you can use either fresh or frozen strawberries, so you can whip these up any time of the year. Oh my, just thinking about them has me craving another bite! And if you’re new to baking, don’t be intimidated. These steps are so easy to follow, you’ll feel like a pro in no time.
I’m excited for you to try this and see the smiles on your loved ones’ faces. Gather your ingredients, roll up your sleeves, and let’s get baking together! Trust me, once you’ve tried these Strawberry Cinnamon Rolls, they’ll become part of your family’s cherished traditions too. Let’s dive into the details and bring a little extra sweetness to your breakfast table, shall we?
How to Make Strawberry Cinnamon Rolls
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Ingredients:
- 3 cups strawberries (fresh or frozen)
- 3 tbsp packed brown sugar
- 2 tsp lemon juice
- 1 tbsp + 1 tsp cornstarch
- 2 tbsp water
- ¼ cup all-purpose flour (for Tangzhong)
- ¾ cup water (for Tangzhong)
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 tsp instant yeast
- ¾ tsp fine sea salt
- ½ cup whole milk (room temperature)
- 1 large room-temperature egg
- 1 tsp vanilla extract
- 4 tbsp softened unsalted butter (for dough)
- 1 ounce cream cheese (room temperature)
- 4 tbsp unsalted butter (room temperature)
- 1 cup powdered sugar
- 1-2 tbsp reserved strawberry filling
- 1 tbsp whole milk (for glaze)
Directions:
- To start with the filling, place strawberries, brown sugar, and lemon juice into a saucepan over medium-high heat. Let it cook for around 20 minutes, giving it a stir occasionally, until it thickens into a nice jam. Mash the strawberries as they cook down.
- Once thick, mix the cornstarch with two tablespoons of water, and stir it into the mixture. Cook for an additional 5 minutes until it has a paste-like consistency. Remember to set aside 1-2 tablespoons of this jam for the glaze later and chill the rest.
- Next, make the Tangzhong by combining ¼ cup of flour and ¾ cup of water in a pot. Cook it over medium heat for about 4-5 minutes until it turns into a slurry. Remove it from heat and let it cool down.
- For making the dough, mix together the all-purpose flour, granulated sugar, instant yeast, and salt in a large bowl. Add in your egg, milk, vanilla extract, and cooled Tangzhong. Using a dough hook, knead for around 2 minutes.
- Gradually incorporate softened butter, kneading for 8-10 minutes more until the dough is smooth and elastic. If you find it too sticky, add a touch of flour; if too dry, incorporate a bit of milk.
- With buttered hands, shape the dough into a smooth ball, and place it seam side down in a greased bowl. Cover with plastic wrap and let it rise in a warm area for 45-60 minutes or until it’s doubled.
- Roll out the dough on a floured surface into a 14×18 inch rectangle. Spread the strawberry jam evenly over it, slice it into 12 strips, and roll each strip up snugly, placing them in a lined baking dish.
- Cover and let the rolls rise again for another 45-60 minutes. Meanwhile, set your oven to preheat at 325°F.
- Bake the rolls for 23-26 minutes until they’re lightly golden. Allow them to cool slightly before spreading the glaze over.
- For the glaze, blend cream cheese, powdered sugar, and milk until smooth. Spread the glaze over the warm rolls, and dig in!
Ingredient Substitutions
If you find yourself without strawberries, raspberries make a great alternative, offering a similar tartness. For a more indulgent twist, you can replace whole milk with almond or oat milk to cater to dairy-free preferences. Additionally, coconut sugar can substitute brown sugar, and gluten-free flour works if that’s more your speed!
Serving Suggestions
These Strawberry Cinnamon Rolls pair beautifully with a dollop of vanilla ice cream or a dusting of extra powdered sugar for an extra sweet treat. For a drink pairing, a chilled glass of milk or a cup of fresh coffee complements the sweet and tangy flavors perfectly.
Seasonal Variations
In spring, swap strawberries for rhubarb to capture the tart seasonal flavors. Summer calls for fresh blueberries to enhance the fruity essence. Fall can incorporate a dash of pumpkin spice. And in winter, a sprinkle of nutmeg or cinnamon ups that cozy-factor.
Cooking Tips
For fluffier rolls, ensure your dough rises in a warm environment, free from drafts. A tiny bit of extra butter added to the dough creates an ultra-soft texture. Don’t rush the process; take your time kneading until the dough feels right.
Storing Suggestion
To keep these rolls fresh, store them in an airtight container at room temperature for up to three days. For longer storage, freeze them, ensuring they’re wrapped tightly. Simply reheat in a preheated oven wrapped in foil for a fresh-out-of-the-oven taste.
FAQs:
Can I use frozen strawberries for the filling?
Absolutely, frozen strawberries work just as well as fresh ones in this recipe. The key is to allow them to thaw slightly before using, making them easier to mash and ensuring they cook evenly into a syrup without adding excess water.
What’s Tangzhong and why is it used in this recipe?
Tangzhong is a technique originating from Asian baking; it involves cooking part of the flour with water to form a paste. This method enhances the dough’s softness and moisture. In these rolls, it helps achieve a tender crumb that’s perfectly plush and springy.
How do I know when the dough has risen enough?
The dough should double in size and when poked with a finger, it should leave a slight indentation that springs back gently. If it doesn’t spring back, it might need a bit more time to rise. Giving it adequate time is crucial for light, fluffy rolls.
Can the dough be made ahead of time?
Certainly! You can prepare the dough a day in advance and let it rise in the refrigerator overnight. Simply take it out and let it come to room temperature before shaping and baking. This method allows the flavors to develop further, sometimes resulting in even tastier rolls.
Are there any vegan alternatives for this recipe?
Indeed, veganizing this recipe is feasible! Substitute the butter with a vegan-friendly alternative, and use flaxseed meal combined with water as an egg replacement. Almond milk or oat milk are excellent substitutes for whole milk, making sure everyone can enjoy a warm roll.
How can I tell when the rolls are done baking?
The rolls are done when they’re golden brown on top and a skewer inserted into the center comes out clean with no residual dough. If you have a kitchen thermometer, the interior temperature should read around 190°F, indicating they’re thoroughly baked.
Strawberry Cinnamon Rolls
Ingredients
- 3 cups strawberries fresh or frozen
- 3 tablespoons packed brown sugar
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch additional
- 2 tablespoons water
- ¼ cup all-purpose flour
- ¾ cup water
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 batch Tangzhong from previous recipe
- 4 tablespoons softened unsalted butter
- 1 ounce cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 cup powdered sugar
- 1-2 tablespoons reserved strawberry filling
- 1 tablespoon whole milk
Instructions
- In a pot over medium-high heat, combine strawberries, brown sugar, and lemon juice, then cook for about 20 minutes until the mixture thickens, mashing the berries as you go.
- After it thickens, mix the cornstarch with water and incorporate it into the strawberry mix, cooking for an extra 5 minutes until it gets a paste-like texture. Reserve some filling for the glaze and refrigerate the rest.
- For the Tangzhong, whisk flour and water in a small pot, then cook over medium heat for 4-5 minutes until it forms a slurry, letting it cool afterward.
- In a mixing bowl, mix together flour, granulated sugar, yeast, and salt before adding the egg, milk, vanilla, and Tangzhong, kneading it with a dough hook for 2 minutes until it forms.
- Slowly incorporate the softened butter into the dough and knead for another 8-10 minutes until the dough turns smooth and elastic, adjusting with more flour or milk if needed.
- Grease your hands lightly and shape the dough into a ball. Place it seam side down in a greased bowl, cover it with plastic wrap, and allow it to rise in a warm area for 45-60 minutes or until doubled in size.
- On a floured surface, roll out the dough into a 14x18 rectangle, spreading the strawberry filling evenly before cutting it into 12 strips and rolling each into a spiral, placing them in a baking dish lined with parchment paper.
- Let the rolls rise again, covered, for another 45-60 minutes while preheating your oven to 325°F.
- Bake for 23-26 minutes until they’re golden brown, then let them cool before preparing the glaze by mixing cream cheese, powdered sugar, and milk until smooth, and drizzle over the warm rolls.
