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Strawberry Cinnamon Rolls

Soft enriched rolls layered with cinnamon butter and roasted strawberry jam, finished with a naturally pink strawberry cream cheese icing.
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Prep Time 35 minutes
Cook Time 25 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings: 9 Rolls
Calories: 398
Ingredients Equipment Method

Ingredients
  

1 pound fresh strawberries, hulled and quartered
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch whisked with 1 tablespoon cold water
1/4 cup unsalted butter, softened
1/3 cup packed light brown sugar
1 and 1/2 tablespoons ground cinnamon
1 cup whole milk, warmed to 110F
2 and 1/4 teaspoons instant yeast
1/4 cup granulated sugar
1/3 cup unsalted butter, melted and cooled
2 large eggs, room temperature
1 teaspoon vanilla extract
4 to 4 and 1/4 cups all purpose flour
1 teaspoon fine sea salt
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1 and 1/4 cups powdered sugar, sifted
2 tablespoons reserved strawberry puree

Equipment

  • 1 a rimmed baking sheet lined with parchment
  • 1 a small saucepan
  • 1 a large mixing bowl
  • 1 a small bowl for the cinnamon butter
  • 1 a wooden spoon
  • 1 a rolling pin
  • 1 a bench scraper
  • 1 a sharp thin bladed knife
  • 1 a 10 inch round matte cream ceramic baking dish.

Method
 

Toss the strawberries with sugar and lemon juice and roast at 400F for 25 minutes until collapsed and syrupy.
    Simmer with the cornstarch slurry for 2 to 3 minutes, reserve 2 tablespoons for the icing, and cool completely.
      Stir sugar into warm milk, sprinkle over the yeast, and rest 5 minutes until foamy.
        Whisk in cooled melted butter, eggs, and vanilla, add salt and flour, then knead 8 to 10 minutes.
          Rise covered in an oiled bowl for 60 to 70 minutes until doubled.
            Roll into a 15 by 11 inch rectangle, cover with the cinnamon butter, then dollop the cooled jam over the top, leaving a half inch bare edge.
              Roll into a tight log and cut 9 rolls with a hot wet knife, wiping the blade between cuts.
                Arrange cut side up in a greased 10 inch round dish and rise 40 to 45 minutes until puffed.
                  Bake at 350F for 25 to 29 minutes until golden and the center reads 190F.
                    Beat cream cheese and butter smooth, add powdered sugar, vanilla, salt, and the reserved puree, then spread over the rolls after 10 minutes.