Description
Sweet strawberry magic infuses classic cinnamon rolls with delightful summer charm. Pillowy dough swirled with luscious strawberry filling promises a sublime breakfast experience you’ll savor with pure delight.
Ingredients
Scale
Dough Ingredients:
- 3 ½ cups (440 grams) all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon salt
- ¾ cup (180 milliliters) warm milk (110°F/43°C)
- ¼ cup (56 grams) unsalted butter, melted
- 1 large egg
Filling Ingredients:
- ½ cup (100 grams) brown sugar
- 1 tablespoon ground cinnamon
- 1 cup (240 grams) strawberry preserves or jam
- ½ cup (75 grams) diced fresh strawberries
- 2 tablespoons unsalted butter, softened
Glaze Ingredients:
- 1 cup (120 grams) powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Combine dry ingredients in a spacious mixing vessel, thoroughly blending flour, sugar, yeast, and salt with a whisk to ensure even distribution.
- Pour in warm milk, incorporate melted butter, and crack the egg into the mixture, stirring carefully until a cohesive dough begins to form.
- Transfer the soft, sticky dough onto a lightly dusted work surface and knead methodically. Work the dough through gentle pressing and folding motions, developing its elasticity and smooth texture.
- If using a stand mixer, attach the dough hook and process for approximately 5-6 minutes. For hand kneading, continue working the dough for 7-9 minutes until it becomes silky and springs back when gently pressed.
- Lightly coat a clean bowl with olive oil, placing the dough inside and covering with a damp kitchen towel or plastic wrap to prevent surface drying.
- Position the covered dough in a draft-free, warm environment, allowing it to rise and expand. The ideal proofing spot should maintain a consistent temperature around 80-85°F.
- Monitor the dough’s growth, waiting until it has visibly doubled in volume – typically requiring 60-90 minutes depending on ambient temperature and yeast activity.
- After rising, the dough will appear puffy, smooth, and significantly increased in size, signaling it’s ready for the next preparation stage.
Notes
- Use instant yeast for faster rising and more consistent results.
- Warm milk should be around 110°F to activate the yeast without killing it.
- Knead the dough until it becomes smooth and passes the windowpane test, where a small piece can stretch thin without breaking.
- Let the dough rise in a draft-free, warm spot like inside a turned-off oven with the light on for consistent temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 273
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 42 mg