Strawberry Cinnamon Rolls
Strawberry cinnamon rolls are the perfect fix for when the sugar craving hits, acting as the perfect breakfast delight or an afternoon dessert. What’s more, it comes with an indulgent strawberry filling that will occasionally pass off as a healthy treat, making it perfect for your cheat day. Made in just an hour, these fluffy strawberry cheesecake cinnamon rolls topped with some cream cheese frosting add a unique twist on the regular cinnamon twist, so consider slotting them for your next baking session.
INGREDIENTS:
For the dough:
3 ¼ C. All purpose flour
2 tsp. Instant yeast
¼ C. Granulated sugar
½ tsp. Salt
1 Large egg
¼ C. Water
¾ C. Milk
⅓ C. Butter unsalted
For the filling:
1 Can strawberry pie filling
2 tsp. Cinnamon
½ tsp. Sugar
For the frosting:
4 oz. Cream cheese softened
3 Tbsp. Butter softened
1 C. Powdered sugar
¼ C. Half and half
2 tsp. Lemon juice
1 Tbsp. Lemon zest
1 tsp. Vanilla extract
DIRECTIONS:
In a microwave safe container, combine the milk and butter. Microwave for 1 minute or until the mixture has reached a temperature of 110 degrees and the butter has melted. If the mixture is too hot, let it cool to 110 degrees.
In a mixing bowl, combine 2 ¼ cups of the flour, yeast, ¼ cup sugar and 1 tsp. ½ tsp. Salt.
Mix the water and egg into the dry ingredients.
Pour the milk mixture into the mixing bowl, and beat until just combined. Let sit for 10 minutes.
Dust a counter well with flour and turn the dough out onto it. Be sure to use enough flour so that the dough does not stick to the counter. Dust the top of the dough with flour and roll out into a large 9×13 rectangle.
Layer the strawberry filling on top of the dough, and then sprinkle with ½ tsp of the sugar and 2 tsp of cinnamon.
Carefully roll the dough up, and then slice into 12 even sections …
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