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Strawberry Cinnamon Rolls, Breakfast, Baking, Sweet, Fresh, Homemade
6 cups all purpose flour
2 packages instant yeast
3/4 cup white sugar
1 teaspoon salt
3 medium eggs
¼ cup water
1 cup milk
1/4 cup butter, softened
REGULAR CINNAMON FILLING
3/4 cup Sugar
3 tablespoon Ground Cinnamon
1/4 teaspoon Ground Cardamon
1 cup Softened Butter
3 cups fresh strawberry, chopped
1/2 cup white sugar
1/4 cup lemon juice
1/4 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
LEMON AND ORANGE GLAZE
4 oz cream cheese, softened
1/4 cup half & half
4 tbsp butter, softened
1 cup powdered sugar
3.1/2 tsp fresh squeezed lemon juice
1 tsp fresh squeezed orange juice
1 tsp lemon zest
1 tsp orange zest
1 tsp vanilla
MANGO FILLING/ Sauce
1 ripe Mango, DE-seeded and cutup or 2 cups chopped
1/2 cup sugar
1 1/2 cup water
In a mixing bowl combine 3 cups of the flour and the yeast
In a saucepan heat the milk, the margarine, the sugar, and salt just until warm and butter is almost melted, stirring constantly.
Add to flour mixture. Add eggs.
Mix well by hand or with an electric mixture
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 6 minutes total).
Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double in size (about 45 mins – 1 hour).
Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 15 minutes. Lightly grease two 9 x 1-1/2-inch baking pans or large size aluminum foil pans
Roll each portion of the dough into a 12×8-inch rectangle.
Brush the softened butter over dough.
Spread strawberry filling evenly on top of the dough, sprinkle cinnamon sugar on top of the strawberry filling.
Roll up into a spiral/log, starting from a long side. Seal or pinch seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise in a warm place until nearly double (about 30 -45 minutes).
Bake in 350 degree F oven for 25 to 30 minutes or until golden.
Cool slightly; remove from pans. Drizzle on Glaze. If desired, serve warm.
To Make Strawberry Filling/Glaze/Syrup
Stir together strawberries, lemon juice, water and sugar in a medium size saucepan over medium heat. Bring mixture to a boil. Add other ingredients and mix well.
Reduce heat to medium-low and simmer for 20-30 minutes or until strawberries soften and sauce thickens. “You can also dilute 1 tablespoon corn starch in 2 tablespoon water and add to boiling strawberry, stirring constantly as a thickening agent, but this is not necessary “
Remove from heat and cool for 15 minutes. After mixture has cooled, pour into a freezer safe container and freeze until ready to spread over dough.
To Make Glaze
Beat together the cream cheese, butter and powdered sugar until smooth.
Add lemon and orange juice, half & half and both zest and combine together.
Drizzle over warm cinnamon rolls and enjoy
FOR MANGO FILLING or SYRUP/GLAZE
Place all ingredients in a sauce pan, bring to a boil, then to a simmer and simmer away for about 20 minutes, blend lightly and let cool before spreading on dough
Delicious strawberry cinnamon rolls made with fresh strawberries. You can also use a Mango filling instead of strawberries. Both strawberry and mango glaze can be used on the rols as extra glaze or thin out for a syrup