thepioneerwoman3.7
Strawberry Sweet Rolls
Try this spring spin on Ree Drummond's cinnamon rolls! These strawberry sweet rolls, made with jam and freeze-dried berries, are a delightful breakfast recipe.
👥 15 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 4h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●baking dish
- ●spatula
- ●oven
- ●knife
- ●cutting board
- ●pan
📝 Preparation Steps
1
For the dough: In a large saucepan, bring the milk, oil, and granulated sugar to a simmer over medium heat. Remove from the heat and set aside to cool slightly—the mixture should be about 110°F. Sprinkle the yeast evenly over the top and allow to sit until it begins to bubble and foam, about ⏱️ 5 minutes.
2
Add 4 cups of the flour and the lemon zest. Stir until just combined, then cover the dough with a clean kitchen towel and set aside in a warm place for about ⏱️ 1 hour. At the 1-hour mark, whisk together the salt, baking powder, baking soda, and remaining 1/2 cup flour in a small bowl. Remove the kitchen towel and stir the flour mixture into the dough until thoroughly combined. Cover once more with the kitchen towel, or with a piece of plastic wrap, and transfer to the refrigerator to chill for at least ⏱️ 1 hour, and up to overnight. (If chilling overnight, it’s best to use plastic wrap—it will prevent a crust from forming on the dough.)
3
For the filling: When you’re ready to assemble the sweet rolls, preheat the oven to 375°F. Lightly grease a 9-by-13-inch or other 3-quart baking dish and set aside. Turn the dough out onto a lightly floured work surface. Roll out into a large rectangle, about 12-by-24 inches (the dough will be rolled quite thin). Using the back of a spoon or a small offset spatula, carefully spread the strawberry preserves evenly over the dough. Drizzle the melted butter over the preserves and use the spoon or offset spatula to gently swirl them together.
4
Beginning at the long edge farthest from you, roll the dough tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes and this part gets messy—that’s a good sign! When you get to the edge closest to you, pinch the seam together and flip the roll so that the seam faces down.
5
Slide a cutting board underneath the roll. Using a very sharp knife, evenly cut it into 15 slices (approximately 1½ inches thick). Transfer the slices to the prepared baking dish, with one of the spiral sides facing up. Any filling that oozed out during the rolling or slicing process can be spooned right into the spaces between the rolls! Cover loosely with a clean kitchen towel or piece of plastic wrap and set aside in a warm place to rise for about ⏱️ 20 minutes (the top of the oven is a great spot for this). When the rolls have risen and look nice and puffy, remove the kitchen towel and transfer the baking dish to the oven. Bake until golden, 24 to ⏱️ 28 minutes.
6
Meanwhile, make the glaze: sift the powdered sugar through a fine mesh sieve into a large bowl. Whisk in the cream, lemon juice, freeze-dried strawberries, vanilla bean paste, and salt until very smooth. The glaze should be somewhat thick but still very pourable; add an extra splash of cream as necessary to reach the desired consistency.
7
When the sweet rolls have finished baking, remove from the oven. Immediately begin pouring the glaze over the top in a slow, steady stream, being sure to get it all around the edges of the pan and in between the sweet rolls, and allowing it to start soaking in (work methodically—pouring it all on at once may cause some overflow at the edges of the pan). The glaze will set as the sweet rolls cool, and they only get better with time—but it’s nearly impossible not to eat the entire pan warm straight out of the oven.
Nutrition Facts
calories
7487 Calories
fat Content
291 g
fiber Content
22 g
sugar Content
641 g
sodium Content
5082 mg
protein Content
85 g
trans Fat Content
7 g
cholesterol Content
495 mg
carbohydrate Content
1125 g
saturated Fat Content
117 g
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