Strawberry Cinnamon Rolls You Never Knew You Needed...
Over the weekend I was craving some sunshine, and some VERY fresh produce, so Kale and I packed up the car and headed to Underwood Family Farms for a pick-your-own bonanza that consisted of everything from squash blossoms, to candy striped beets, to giant strawberry fields all ripe for the taking.
What's one to do with so much fresh goodness? Bake of course! And man... have I been CRAVING some cinnamon rolls lately. So I thought why not throw some of our fresh strawberries (we picked 3 cartons... there's only so many strawberries one can cram in their mouths before they start to get over-ripe) into a rich, buttery, decadent roll?
Warning... these use a lot of butter, a lot of cinnamon, and a lot of ooey gooey sugar. They are rich. They are decadent. And if you leave them out on the counter it's guaranteed that some hungry person (aka my husband) will come along and eat them all while you're not looking.
A few tips and tricks for making drool-worthy cinnamon rolls. Line your pan with parchment paper. It's not a must, but your clean-up will totally thank you. Making a base of brown sugar and butter for your rolls to bake in takes these from simply good to sinfully great with this one easy step. And don't be afraid to let them bake a little longer than you think... the more time they spend in the oven, the more caramel-y the bottoms get.
So who's ready to start baking? OH and yes... I'm lazy and totally used store-bought pillsbury dough. If you have the time and patience, totally make your own brioche - but in the interest of the GET IN MY BELLY sentiments, I went with the shortcut I already had in the fridge.
Strawberry Cinnamon Rolls
From Nicole Iizuka, It's Borderline Genius
Total Time: 50 minutes || Serves: 4-6 (or me + 1 hungry Kale)
FOR THE CINNAMON ROLLS
8 tbsp (1/2 cup - 1 stick) of salted butter, divided
1/3 cup brown sugar
1 can Pillsbury Crescent Rolls
1/3 cup granulated sugar
1 tbsp. cinnamon
1 cup strawberries, diced
FOR THE ICING
1 cup powdered sugar
2 tbsp. oat milk
1 tbps. butter, softened
1 tsp. vanilla extract
Basil to garnish
Preheat oven to 350ºF and line a pie tin or 8" round baking sheet with parchment paper. Set aside.
Melt 3 tbps. of butter in a microwave safe bowl. Add brown sugar and mix until you form a paste. Pour this into the bottom of your baking tin.
Unroll 1 can of Pillsbury Crescent dough and pinch the seems together to form one rectangle. In a small bowl melt the remaining butter. Mix together with sugar and cinnamon. Spread mixture evenly over the top of the dough. Add strawberries and spread evenly.
Along the long end of the dough, start rolling the dough into a log. Cut into 8 slices and place the rounds cut side up into your baking tin.
Bake for 30-35 minutes or until the tops are golden brown.
While your rolls are baking, mix together powdered sugar, oat milk (or really any milk - I just love oat milk!) softened butter, and vanilla extract until it's a smooth and pourable icing. If it's too thick, add a drop or two of milk. If it's too thin, add a little more powdered sugar.
Once your rolls are out of the oven and cooled slightly, pour icing over top and garnish with fresh basil leaves!
0 comments