Strawberry season is well under way and we wanted to start sharing some yummy strawberry recipes! We thought we would kick things off with this roasted strawberry cinnamon roll recipe because although there is nothing quite like fresh-picked Strawberries, when you roast them and roll them into freshly made fluffy dough and top them with a cream cheese frosting… well let’s just say it’s impossible to just eat one! ENJOY!

INGREDIENTS 

FOR THE DOUGH

¾ cup milk

½ cup cream cheese

1 large egg

2 teaspoons active dry or instant yeast

2 tablespoons unsalted butter

2 tablespoons granulated sugar

1 teaspoon salt

3 ¼ cups all-purpose flour

FOR THE FILLING

1 quart fresh Kennys strawberries 

6 tablespoons Instant ClearJel

½ cup +  2 tablespoons granulated sugar, separated out

½  teaspoons ground cinnamon

2 teaspoons grated orange zest

FOR THE FROSTING

¼ cup room temperature cream cheese

1 cup confectioner’s sugar

½ teaspoon vanilla extract 

1 ½ to 2 teaspoons milk 

INSTRUCTIONS

HOW TO MAKE THE DOUGH: 

  1. Place the cream cheese, butter and milk in a microwave-safe bowl and heat for 90 seconds, or until lukewarm. Transfer to a large mixing bowl and add the sugar, egg, yeast, salt, and flour. Mix and knead to make a soft dough. 
  2. Cover the dough and let rise for 45 minutes to 1 hour, until it has almost doubled in size and is puffy-looking.
  3. Preheat the oven to 350°F. Line a baking sheet with parchment.

HOW TO MAKE THE FILLING:

  1. Wash and hull the strawberries and toss them in a bowl with 2 tablespoons of the sugar. Spread the berries in a single layer on a baking sheet and bake for 25 to 30 minutes for fresh. The berries will collapse somewhat and give up their juices. Remove from the oven and let cool for 10 minutes on the pan.
  2. Scrape the berries and any liquid from the pan into a medium bowl. With a fork or potato masher, break up the berries until they’re in 1/4″ to 1/2″ chunks. Mix together the remaining 1/2 cup sugar with the ClearJel and cinnamon and sprinkle over the roasted berries. Stir well. Add the orange zest and stir. Place in the refrigerator to thicken and stiffen while the dough finishes rising.

HOW TO ASSEMBLE THE ROLLS:

  1. Turn the risen dough out and pat it into an 18″ x 13″ rectangle. Spread the strawberry filling over the dough, leaving a 1/2″ strip along one long edge uncovered.
  2. Starting with the filling-covered long edge, roll the dough into a log, pinching the seam to seal it. If you have time, refrigerate the log for 30 minutes; this will help set the filling, making the log easier to slice.
  3. Slice the log into 12 equal pieces; a piece of dental floss, looped around the log and ends pulled in opposite directions, makes a nice clean cut. Place the rolls, cut side up, in a greased 9″ x 13″ pan.
  4. Cover the pan with plastic and let rise for 45 to 60 minutes, until puffy-looking. While the rolls are rising, preheat the oven to 350°F.
  5. Uncover the rolls and bake them for 28 to 30 minutes, until they’re a light golden brown. Remove them from the oven and cool to lukewarm on a rack.

HOW TO MAKE THE FROSTING:

  1. Beat the cream cheese and confectioners’ sugar together until smooth, with no lumps remaining. Add the vanilla, then the milk (or cream) 1/2 teaspoon at a time until the frosting is spreadable but still thick. Spread or pipe over the rolls while they’re still slightly warm.
  2. Store any leftover rolls, well wrapped, in the refrigerator for a couple of days. Freeze for longer storage.

Recipe creation, photography and styling by Amber Thrane of Dulcet Creative. Recipe adapted from King Arthur Flour.