One of my favorite things about any holiday is the chance to spend time with my family. Almost every holiday morning, we have a special breakfast together, either before or after the morning festivities. This Easter Sunday is going to be a little different with some of my loved ones being far away, however, our breakfast tradition still stands and this time, we are making these fantastic strawberry cinnamon rolls. This recipe is perfect for spring and Easter morning.
- 3/4 cup milk
- 1/3 cup margarine or butter, softened
- 3 1/4 cups all-purpose flour
- 1 .25 ounce package of instant yeast, roughly 2 tsp
- 1/4 cup white sugar
- 1/2 tsp salt
- 1 egg
- 1/4 cup water
- 1 cup strawberry jam
- 1/2 teaspoon cinnamon
- 2 cups sliced strawberries
- 1 cup powdered sugar
- 1/4 tsp cinnamon
- 1-2 tbsp milk
Preheat oven to 375 degrees F.
Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to a lukewarm temperature.
In a large bowl, combine 2 1/4 cup flour, yeast, sugar, and salt. Mix well.
Stir in egg and 1/4 cup of water. Then, stir in the milk mixture until dough forms.
Add in another cup of flour. When dough comes together, flip it onto a lightly floured surface and knead until smooth.
Return the dough ball to the bowl, cover with a damp towel, and let rise for 10 minutes.
Roll out dough into a 15×10 inch rectangle. Spread the strawberry jam all over the dough. Sprinkle with cinnamon. Then, evenly cover with the chopped strawberries.
Roll up the dough and pinch the seam into a seal. Cut into 12 equal size rolls.
Place rolls cut side up in a greased 11×13 baking dish. Cover and let rise until doubled (30 mins).
Bake in the preheated oven for 30 minutes or until golden brown.
For the icing, mix the powdered sugar and cinnamon with 1 tbsp of milk. Stir until glaze forms. Drizzle glaze over finished rolls. You can also add a few drops of lemon juice for additional flavor!