Tuesday, February 24, 2015
Strawberry Sweet Rolls with Fresh Strawberry Cream Cheese Glaze
Specs (age 7)
Tank (age 10)
Monkey (age 13)
Legiiit (he specified the spelling)
Tyht (i.e. "tight"--he also specified the spelling for this one)
Stretch (age 16)
So, what do you think? Are you tempted to give them a try?
Don't let all the steps and ingredients intimidate you. These only take about an hour to make, total, including baking time.
1 cup warm water
3/4 cup room temperature buttermilk (if you don't have buttermilk you can substitute 1 tablespoon vinegar or lemon juice and add milk to make 3/4 cup then allow to sit for 10 minutes before using)
1/2 cup sugar
1/4 cup butter, melted and slightly cooled
3 Tablespoons dry yeast (not rapid rise)
1 1/2 teaspoons salt
5 to 6 cups flour (I used all 6 cups)
In the bowl of a mixer, combine water, buttermilk, sugar, melted butter and yeast. Stir well with a wooden spoon and proof for 15 minutes (this just means let it sit for 15 minutes so the yeast can soften and get activated). Add salt, eggs and flour all at once and mix with a dough hook for about a minute. Scrape the sides of the bowl and mix on medium speed for 10 minutes. Scrape the bowl again and allow the dough to sit for 10 minutes more.
While the dough sits, you can prepare the filling and glaze. You may want to preheat your oven now too (375 degrees).
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon strawberry extract (more if you want a stronger strawberry flavor)
1/2 teaspoon cinnamon
1/4 cup butter, softened (you want this really soft--soft enough to spread easily on the roll dough once it is rolled out)
1 cup strawberries, chopped finely (optional)
Using a fork stir together the brown and white sugar, the cinnamon and the strawberry extract until well combined. Set aside.
Fresh Strawberry Cream Cheese Glaze:
4 oz cream cheese, softened
1/4 cup butter, softened
1/2 cup strawberries, washed and pureed in a blender or food processor
2 pounds powdered sugar
milk to thin out the glaze as needed
In a medium bowl beat together the cream cheese and butter until totally combined and fluffy. Add the pureed strawberries and powdered sugar alternately a little at a time making sure the glaze is well blended after each addition. Add milk to reach desired consistency. Set aside.
After the dough has rested for 10 minutes, turn it out onto a floured surface. Roll the dough into a 12x18 inch rectangle. Spread the softened 1/4 cup butter (from the filling step) on the rolled out dough and sprinkle with the sugar, strawberry extract mixture and the finely chopped strawberries, if desired.
Starting at the long end, roll the dough into a log. Pinch the seam together and using a length of dental floss or thread cut the log into 12 large rolls (to cut, loop the floss under the log of dough and pull up, crossing the ends--like you would if you were going to tie a bow or knot--and pulling tight until it cuts through the dough. This is a lot easier way to cut dough than with a knife). Place on a large Silpat or parchment lined cookie sheet and bake in a 375 degree oven for 15-20 minutes or until light golden brown (I did mine for the full 20 minutes).
When the rolls come out of the oven, spread the glaze over them while they are still warm.Sprinkle additional chopped strawberries on top for garnish, if desired and serve.
This makes 12 LARGE rolls. We all ate one last night and had one for breakfast this morning. I reheated mine in the microwave for about 20 seconds and it was every bit as good as the one I had last night. Seth ate his for lunch. He said "It was good" which is kind of high praise coming from him. :)
(This recipe is adapted from a couple of different cinnamon roll recipes located here and here).
posted by Jill Dunn