Strawberry Sweet Rolls

Strawberry sweet rolls are filled with freeze-dried strawberries for an intense strawberry flavor and topped with sweet strawberry icing. Make a batch today for a special breakfast treat.

Prep Time 1 45

Cook Time 25

Total Time 2 10

Servings rolls

Author Heather

Ingredients

Dough

2 ¾ cups (330 g) all-purpose flour
¼ cup (50 g) granulated sugar
½ teaspoon salt
¾ cup (170 g) whole milk
3 tablespoons unsalted butter
2 ¼ teaspoons instant yeast one standard packet
1 large egg room temperature

Strawberry powder

0.8 ounces (22 g) freeze-dried strawberries

Filling

¼ cup (56 g) unsalted butter room temperature
½ cup (100 g) granulated sugar
0.6 ounces (17 g) strawberry powder about 7 teaspoons

Icing

1 cup (113 g) confectioner's sugar
0.2 ounces (5 g) strawberry powder about 2 teaspoons
2 tablespoons whole milk
1 teaspoon vanilla extract

Instructions

Dough

Lightly grease a 9x9 square baking dish or 9-10 inch round cake or pie pan and set aside.
In a large bowl, add flour, granulated sugar, and salt. Whisk to combine. Set aside
In a microwave safe bowl, add milk and butter. Microwave in 20 second increments until butter has melted and mixture is warm to the touch, but not hot (about 110℉).
Whisk in yeast and continue whisking until yeast has dissolved. Pour yeast mixture into dry ingredients. Add egg and stir with a sturdy wooden spoon until a soft, sticky dough forms.
Turn dough out onto a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes, or until dough looks smooth (not sticky).
Transfer dough to a lightly greased bowl, lightly cover, and allow to rise for 10 minutes.

Strawberry powder

To a blender or food processor, add freeze-dried strawberries. Pulse until finely ground.
Divide into two bowls: 0.6 ounces (about 7 teaspoons) and .2 ounces (about 2 teaspoons) and set aside.

Filling

Roll dough out on a lightly floured surface into a 14x9 rectangle.
Spread room temperature butter evenly across the dough. In a small bowl, combine granulated sugar and .6 ounces of strawberry powder, then sprinkle evenly over the butter. Gently pat to adhere the sugar mixture to the butter.
Starting at the long 14 inch side, roll dough up into a log. Using a serrated knife, slice into 9 even rolls and place into prepared baking dish.
Lightly cover and allow rolls to rise at room temperature for 60-90 minutes, or until they've doubled in size.
Preheat oven to 350℉.
Transfer dish to the oven and bake, uncovered, for 26-32 minutes, or until golden brown across the top and rolls reach 195-200℉ in the center (use an instant read thermometer to test internal temperature). If rolls are browning too quickly, lightly tent with foil for the remaining baking time.
While the rolls bake, prepare the icing.

Icing

In a medium bowl, add confectioner's sugar, 0.2 ounces of strawberry powder, milk, and vanilla extract. Whisk until smooth.
Using a knife, spread icing over warm cinnamon rolls and serve immediately.

Notes

Overnight directions: After assembling the sweet rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning, remove rolls from the refrigerator and uncover while the oven preheats. Bake as directed in the recipe card above.
Leftovers: Store leftover rolls covered in the refrigerator for 4-5 days or at room temperature for 2-3 days.
Freezing baked rolls: Baked sweet rolls freeze well and keep for up to 3 months.
Freezing unbaked sweet rolls: Follow the directions above for assembly and rising, using a disposable foil pan (or other freezer-safe pan you don't mind freezing for a while). Bake your sweet rolls at 350F for 10 minutes. They should look risen and par-cooked, but not yet browned. Cool completely, then cover tightly and freeze for up to 3 months. Transfer to the refrigerator to thaw overnight. In the morning, preheat your oven to 350F and bake for the remaining 16-22 minutes.

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