Strawberries are in season, time to incorporate them into everything! This is messy, you can see by the pictures, but worth it in the end. Incredible fresh strawberry taste wrapped in sweet bread…yes!
Strawberry Cinnamon Roll Dough:
1¼ cup warm water (about 110°)
2¼ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
2 tsp vanilla
3½ cups flour
1½ tsp salt
In bowl of mixer, sprinkle yeast over warm water. Add sugar, oil, vanilla, and 1 cup flour. Mix until well combined. Add remaining flour and salt. Knead. Let rise until doubled, 1 hour. Mix strawberry filling and put in fridge while dough rises.
Strawberry Cinnamon Roll Filling:
2 cups chopped fresh strawberries (1 pint)
3 Tbl sugar
1/2 tsp cinnamon
1 egg white
Mix strawberries, sugar, and cinnamon. Cover and put in refrigerator while dough rises. Mash strawberries, then drain 1/4 cup of the juice, set aside and reserve for frosting. Whip egg white to frothy and stir into berry mixture. Roll out dough on lightly floured surface to an 18″x10″ rectangle. Spread filling evenly over dough. Roll up, this is messy. As you are rolling, pull dough up and over, roll and push filling under roll so it all doesn’t push out. Pinch end to roll. Use a thread to cut, slide thread under roll to cutting position, cross ends over roll and pull across to slice. Gently place roll pieces in sprayed 13″x9″ pan. Remember…messy but worth it. Let rise 30-45 minutes. Bake at 350° for about 25 minutes.
2 cups powdered sugar
1/4 cup fresh strawberry juice reserved earlier
Mix together and spread over warm rolls.
If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.