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GOODNESS
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Strawberry
Cinnamon Rolls
DOUGH
• 2 ¼ tsp. active dry yeast
(1 standard packet)
• 1 cup warm milk
• ⅔ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 eggs, lightly beaten
• 1 egg yolk, lightly beaten
• 4½ - 4¾ cups all purpose flour
In the bowl of your stand mixer
fitted with the dough hook, add
yeast, warm milk, and 1 Tbsp. of
measured out sugar. Stir lightly and
allow to sit for 10 minutes or until
foamy on top. Stir in remaining sugar,
melted butter, and beaten eggs until
combined. Add 3 cups of flour first
and then add one tablespoon at a
time until you have workable
dough. Place dough into a lightly
greased bowl and set into a
warm place to rise until
doubled, about one hour.
FILLING
• 1 ½ cups strawberries, chopped
• ½ cup granulated sugar
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• 1 Tbsp. cinnamon
• 1 Tbsp. granulated sugar
While the dough is rising, gather
your ingredients for the strawberry
filling. In a medium sizes saucepan,
add the strawberries and sugar. Stir
constantly for five minutes until they
start to release their juices. Mix corn
starch and water together and stir it
into the strawberry mixture. Allow
to thicken, about 5 minutes.
Remove from heat and allow the
strawberry filling to cool to room
temperature. Stir together the
cinnamon and sugar in a small bowl
and set aside for later.
Once the dough has risen, don’t
punch it down just yet. Flip the bowl
over and dump it out onto a lightly
floured surface. Pat it down lightly
to release the air inside and roll it
with a rolling pin into a very large
rectangle, about 1/4” thick. Spread
the strawberry filling on into an even
layer and sprinkle the cinnamon
sugar on top.
Roll the dough up very tightly
into a long log. Cut the log into 12
or 16 cinnamon rolls. 12 for a large
9x13 pan or 16 for two round 8”
baking pans (8 rolls in each). Grease
your pan of choice extremely well
and place cut cinnamon rolls into
prepared pan.
At this point, BEFORE the
second rise you can choose to finish
the process the next morning. Just
place the pan of cinnamon rolls in
the refrigerator with a damp cloth
on top. In the morning, remove the
rolls from the refrigerator and place
them in a warm environment to do
their second rise. Once they are
puffy, they’re ready to bake!
Continue the recipe as normal.
Once rolls have done their second
rise, preheat the oven to 350 degrees
and arrange the rack into the center
of the oven. Bake cinnamon rolls for
20-25 minutes or until lightly
golden on top.
FROSTING
• 4 oz. cream cheese, softened
• ¼ cup unsalted butter,
room temperature
• ½ cup granulated sugar
• 2 tsp. vanilla extract
• 1 pinch of salt
Beat cream cheese and butter
together until smooth with no
lumps. Add in sugar, vanilla and
optional pinch of salt and mix until
smooth and creamy. Spread a thin
layer of the frosting onto the warm
rolls just as they come out of the
oven so it seeps into all of the
crevices and then a heftier layer once
they have cooled down a bit.
18 • FEBRUARY 2021