I wanted cinnamon rolls. I had gone to the store three times and had forgotten to buy yeast every single time. Eventually, I remembered the yeast and I immediately came home and started planning. I wanted cinnamon rolls, but I wanted to Spring-i-fy them a bit.
Lately I have been Spring-i-fying every part of my life. Pastel nail polish, loads of fresh flowers, iced lattes, and all the strawberries!
Strawberries are lovely straight off the vine, but right now, in early May, they aren’t at their sweetest. However, roasting the berries brings out some of their natural sugars and intensifies their strawberry flavor.
Roasting also removes some of the excess water from the berries which would make our rolls soggy if we added them raw. Soggy rolls are not good.
This cinnamon roll dough is soft and airy. It is dense enough to hold up to the berries, but still soft and pillow-like.
Look at all those pretty berries peeking through. They are subtly hinting at the sweet, soft, spicy deliciousness that awaits.
I topped my cinnamon rolls with a bit (who am I kidding? A bunch!) of cream cheese frosting which I spiked with the sweet juice left over from roasting the strawberries.
These cinnamon rolls are everything they should be. Classically delicious, with a taste of Spring.
Roasted Strawberry Cinnamon Rolls
makes 10 rolls / recipe adapted slightly from Alton Brown
- 8 ounces warm milk
- 1/3 cup granulated sugar
- 1 tablespoon plus 1 teaspoon active dry yeast
- 15 ounces all-purpose flour (plus extra for dusting)
- 2 egg yolks
- 1 teaspoon kosher salt
- 2 ounces unsalted butter (room temperature)
- 2 1/2 teaspoons ground cinnamon
- 2 tablespoons crystalized ginger
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 2 ounces unsalted butter (room temperature), plus extra for greasing the pan
- 16 ounces fresh strawberries, quartered
- 8 ounces cream cheese (softened)
- reserved berry juices, cooled
- 1 cup confectioner’s sugar
- 5 tablespoons heavy whipping cream
Preheat oven to 425 degrees.
In the bowl of your stand mixer combine milk, sugar, yeast, egg yolks, flour, and salt. Use the paddle attachment and combine on low speed for 1 minute. Allow the dough to rest for 15 minutes.
Fit your stand mixer with dough hook and add butter. Mix on medium speed for 8 minutes, until the dough is smooth and pulls away from the side.
Turn the dough onto a floured surface and form a large ball. Place in an oiled bowl and cover loosely with plastic wrap. Allow to rise in a warm place for 1 hour.
While the dough is rising, roast the strawberries. Lay the quartered strawberries out on a baking sheet or small pan and bake for 20 minutes, or until they have begun to release some of their juices. Allow the berries to cool while you prepare the filling.
In a small bowl combine sugar, ginger and cinnamon.
Coat a 9x13 pan with softened butter.
Remove the dough from the bowl. Roll out on a floured surface into a 15x12 inch rectangle. Rub with softened butter and sprinkle with spice and sugar mix. Pat the spices gently to press into the dough. Evenly distribute the cooled, roasted strawberries, pressing them gently into the dough. Reserve the excess juice from the berries.
Roll the dough towards you, tucking so that the roll is tight. Cut the roll in half, and then cut each half into 5 even pieces, this will give you a total of 10 rolls. Place the rolls in buttered cast iron skillet or 9x13 pan and cover loosely with plastic. Allow to rise for 40 minutes.
Preheat oven to 375 degrees.
While the dough is rising, prepare the frosting. In a clean bowl beat cream cheese with an electric mixer for several minutes, until fluffy. Beat in berry juices. Slowly add confectioner's sugar until fully incorporated, and add heavy cream. Refrigerate until ready to use.
When the rolls have finished rising, bake for 20 minutes or until deep golden brown.
Allow to cool slightly before coating with frosting and devouring.