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Strawberry Cinnamon Rolls

Ingredients

Scale
  • 2 tablespoons softened butter
  • 4 oz cream cheese
  • 2 tablespoons strawberry compote
  • 1 1/2– 2 cups of powdered sugar (depending on how sweet you like it.)
  • Heavy cream or milk as needed to thin icing.
  • 1/2 a batch of Strawberry Compote
  • 1/2 teaspoon of cinnamon (optional, see note below.)
  • 3/4 cup milk
  • 1/2 cup butter (1 stick, or 4 oz.)
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
  • 1/4 cup white sugar
  • Zest of 1 lemon
  • 1/2 teaspoon salt
  • 1 egg

Instructions

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar, salt, and lemon zest. Whisk together. Add egg and the milk mixture. stir with a wooden spoon. Add the remaining flour, 1/2 cup at a time, using spoon to stir well after each addition.
  3. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
  4. Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
  5. On a lightly floured surface, roll out dough into a 12×9 inch rectangle. (use your 9×13 baking dish as a guide.)
  6. Spread strawberry compote all over the dough- all the way to the edges. Sprinkle cinnamon on top of compote if using.
  7. Using a pizza cutter or knife, slice dough into 12 equal strips. Roll them up one at a time and place them into the baking pan.
  8. Cover and let the rolls rise in a warm place until doubled, about 45 minutes. Preheat oven to 350 degrees F (190 degrees C).
  9. Bake in the preheated oven for 23-25 minutes, or until golden. Let cool for about 10 minutes and then add some fresh strawberry slices if desired and slather them with frosting. (directions below) Serve warm.
  10. To make the frosting:Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the compote and and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable. Add heavy cream or milk as needed.
  • Author: Dorothy Miler