Strawberry Cinnamon Rolls

Ingredient Notes

• Active dry yeast: It helps the dough to rise and makes the cinnamon rolls puff up as they bake.
• Milk: You want the milk to be lukewarm (not hot). I recommend 2% or whole milk.
• Granulated sugar: This is used to sweeten up the cinnamon rolls and it also helps to activate the yeast.
• Salt: A small amount of salt is added for flavor.
• Unsalted butter: You will need butter for the dough, filling and frosting recipes. I like to use unsalted in most of my baking recipes so I can control the amount of sodium.
• Eggs: I use two eggs and 1 yolk in my recipe. The extra egg yolk ensures a nice rich dough.
• Flour: I use all-purpose flour in this recipe.
• Cinnamon + sugar: Flavor!!
• Strawberries: A mixture of strawberries, sugar and corn starch + water.
• Cream cheese: I recommend using full fat cream cheese for a richer taste.
• Powdered sugar
• Vanilla extract

How to make strawberry cinnamon rolls

• Proof the Yeast. To activate yeast, you need to dissolve it in the warm milk and 1 tbs of measured out sugar from the amount needed in the recipe. Allow to sit for 10 minutes or until foamy on top. 
• Make and knead the dough. Stir in remaining sugar, salt, melted butter and beaten eggs until combined. Add 3 cups of flour first and then gradually add the rest, kneading until you have a workable dough. The dough WILL still be sticky so do not over-flour your dough! It should be sticky but not sticky enough where it sticks to your hands.
• First Rise. Shape dough into a large ball and place into a greased bowl. Set it in a warm place to rise until doubled, about an hour. Pro tip: Turn oven to 170 degrees and then turn it off, it creates the perfect warm environment!
• While the dough is rising, prepare the strawberry filling. In a medium-sized saucepan, add the strawberries and sugar. Stir constantly for 5 minutes until they start to release their juices. Mix corn starch and water together and stir it into the strawberry mixture. Allow to thicken, about 5 minutes. Remove from heat and allow the strawberry filling to cool to room temperature.
• In a small bowl, mix cinnamon and sugar together. Set aside.
• Roll out dough. Flip the bowl over and dump the dough out onto a lightly floured surface. Pat it down lightly to release the air inside and roll it with a rolling pin into a very large rectangle, about 12 x 24. Smear the butter on into an even layer and sprinkle the cinnamon sugar on top. Pat it down lightly to pack it down. Top with a hearty layer of strawberry preserves.
• Shape rolls. Roll the dough up very tightly into a long log. Cut into 12 or 16 cinnamon rolls. 12 for a large 9x13 pan or 16 for two round 8" baking pans (8 rolls in each). Grease your pan of choice extremely well.
• At this point, if you are preparing these for the next day, wrap them TIGHTLY with saran wrap (you do not want any air to get in and dry out the dough) and refrigerate until you are ready. Remove from the refrigerator and set back into warm environment for the second rise.
• Second rise. Allow them to rise in a warm place one more time until puffy, about thirty minutes.
• Time to bake. Once risen, bake cinnamon rolls for 20-25 minutes or until lightly golden brown.
• Cream Cheese Frosting. Prepare frosting and spread onto the warm rolls.

Storage

• Store strawberry cinnamon rolls at room temperature or in the refrigerator (personal preference) in an airtight container. 
• To reheat: Microwave for 30 seconds or in a 350 degree preheated oven for about 10 minutes to get your cinnamon rolls wam and gooey again.

Freezing

• To Freeze: Freeze unbaked cinnamon rolls right before they have their second rise. Wrap tightly with plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. When you are ready to use, thaw in refrigerator overnight. Take rolls out and place in a warm environment to rise one more time. Bake as directed in the recipe.