Dough Ingredients: 3Â¼ cups wwf
1 tsp instant dry yeast
Â¼ cup cane sugar
Â½ teaspoon salt
Â¼ cup water
Â¾ cup milk
â…“ cup butter, softened
Filling Ingredients: 1/4 cup Homemade strawberry preserve
2 teaspoons cinnamon
Â½ teaspoon sugar
Lemon Cream Cheese Frosting: 1/2 cup cream cheese, softened
2 Tsp butter, softened
1/4 cup powdered sugar
Â¼ cup cream
1 tsp lemon juice
1/2 tsp lemon zest
1/2 tsp vanilla
To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.
In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Knead until smooth once all of the ingredients are added.Add the egg and water and mix until just starting to combine.
Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.
On a lightly floured surface, roll the dough into a large 9x15 square. About ¼-1/2 inch thick. Spread strawberry filling evenly on top of the dough. In a small bowl combine the cinnamon and sugar and sprinkle on top of the strawberry filling.
Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9x13 inch pan and cover with a damp cloth and let rise for 1hr.
Preheat oven to 180 degrees. Bake for 30 minutes or until just golden brown on the tops.
To make the glaze: Beat together the cream cheese, butter, and powdered sugar until smooth. Add the cream, vanilla, lemon juice and lemon zest until combined. Frost over warm cinnamon rolls and drizzle some strawberry preserve and enjoy!
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