Description
Add a pop of strawberry pink to the typical cinnamon roll… perfect for brunch or Valentine’s Day!
Ingredients
- ¾ cup warm water (105 degrees F (41 degrees C))
- ¼ cup white sugar
- 2 ½ teaspoons instant yeast
- 2 ¾ cups all-purpose flour
- 2 tablespoons butter
- 1 egg
- 1 teaspoon salt
- ½ stick butter, at room temperature
- ⅔ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 ½ cups confectioners’ sugar
- ¼ cup pureed fresh strawberries
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Combine water
- sugar
- and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy
- about 10 minutes.
- Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft
- sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size
- about 1 hour.
- Roll dough out to a 9×16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
- Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area
- about 25 minutes.
- Uncover rolls and bake in the preheated oven until centers are lightly golden brown
- 15 to 18 minutes.
- While rolls are cooling slightly
- prepare the glaze. Combine powdered sugar
- strawberry puree
- vanilla extract
- and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 12