Add a pop of strawberry pink to the typical cinnamon roll... perfect for brunch or Valentine's Day!
Ingredients
- warm water (105 degrees F (41 degrees C)): 0.75 cup
- white sugar: 0.25 cup
- ½ teaspoons instant yeast: 2 piece
- ¾ cups all-purpose flour: 2 piece
- butter: 2 Tbsp
- egg: 1 piece
- salt: 1 tsp
- stick butter, at room temperature: 0.5 piece
- brown sugar: 0.66667 cup
- ground cinnamon: 1 Tbsp
- ½ cups confectioners' sugar: 1 piece
- pureed fresh strawberries: 0.25 cup
- vanilla extract: 1 tsp
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
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Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
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Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
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Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
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Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
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While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.
