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Strawberry Lemon Cinnamon Rolls

Strawberry Lemon Cinnamon Rolls


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    Kitchen Tested

    • Prep 10min
    • Total40min
    • Servings5

    Give breakfast a boost of fruity freshness with these strawberry and lemon cinnamon rolls.MORE+LESS-

    ByTablespoon Kitchens

    Updated December 22, 2016

    Ingredients

    1

    can Immaculate Baking Co.™ refrigerated cinnamon rolls with icing

    1/4

    cup strawberry preserves or jam

    1

    teaspoon grated lemon peel

    1/2

    cup sliced fresh strawberries

    Steps

    Hide Images

    • 1

      Heat oven to 350°F. Line cookie sheet with cooking parchment paper.

    • 2

      Unroll dough in 1 sheet on work surface. Spoon and spread strawberry jam evenly over dough. Sprinkle with lemon peel. Reroll dough, and separate into 5 rolls. Place rolls 2 inches apart on cookie sheet. Tuck strawberry slices into rolls.

    • 3

      Bake 18 to 22 minutes or until golden brown. Cool 5 minutes on cookie sheet. Cut one corner of icing packet, and squeeze icing on rolls. Serve warm.

    Expert Tips

    • Swap strawberry preserves for your favorite flavor.
    • Top rolls with more lemon peel for extra lemon flavor.

    Nutrition Information

    Nutrition Facts

    Serving Size: 1 Roll
    Calories
    380
    Calories from Fat
    110
    % Daily Value
    Total Fat
    12g
    19%
    Saturated Fat
    0g
    0%
    Trans Fat
    0g
    Cholesterol
    0mg
    0%
    Sodium
    730mg
    30%
    Potassium
    40mg
    1%
    Total Carbohydrate
    65g
    22%
    Dietary Fiber
    2g
    10%
    Sugars
    33g
    Protein
    3g
    % Daily Value*:
    Vitamin A
    0%
    0%
    Vitamin C
    10%
    10%
    Calcium
    2%
    2%
    Iron
    4%
    4%
    Exchanges:

    1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

    Carbohydrate Choice

    4

    *Percent Daily Values are based on a 2,000 calorie diet.

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    STRAWBERRY CINNAMON ROLLS WITH LEMON CREAM CHEESE GLAZE

    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. Add to the stand mixer with dough hook attached. (You can also make this by hand, just 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 9×15 square. About ¼-1/2 inch thick. Spread strawberry pie 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 9×13 inch pan and cover with a damp cloth and let rise for 30 minutes.

    Preheat oven to 375 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 half and half, vanilla, lemon juice and lemon zest until combined. Frost over warm cinnamon rolls and enjoy!


    Recipe Summary

    • ¾ cup warm water (105 degrees F (41 degrees C))
    • ¼ cup white sugar
    • 2 ½ teaspoons instant yeast
    • 2 ¾ cups all-purpose flour
    • 2 tablespoons butter
    • 1 egg
    • 1 teaspoon salt
    • ½ stick butter, at room temperature
    • ⅔ cup brown sugar
    • 1 tablespoon ground cinnamon
    • 1 ½ cups confectioners' sugar
    • ¼ cup pureed fresh strawberries
    • 1 teaspoon vanilla extract
    • 1 pinch salt

    Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.

    Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.

    Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.

    Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

    Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.

    Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.

    While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.


    STRAWBERRY CINNAMON ROLLS WITH LEMON CREAM CHEESE GLAZE

    Lemon Cream Cheese Frosting:
    4 ounce cream cheese, softened
    3 Tablespoons butter, softened
    1 cup powdered sugar
    ¼ cup half and half
    2 teaspoons lemon juice
    1 Tablespoon lemon zest (one lemon)
    1 teaspoon 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. Add to the stand mixer with dough hook attached. (You can also make this by hand, just 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 9×15 square. About ¼-1/2 inch thick. Spread strawberry pie filling evenly on top of the dough. In a small bowl combine the cinnamon and sugar and sprinkle on top of the stra
    wberry 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 9×13 inch pan and cover with a damp cloth and let rise for 30 minutes.
    Preheat oven to 375 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 half and half, vanilla, lemon juice and lemon zest until combined. Frost over warm cinnamon rolls and enjoy


    Tips for overnight rolls and storage

    • To enjoy these rolls as a fresh-from-the-oven breakfast treat: Make the dough recipe through step 4 (cut and arranged in baking pan) and refrigerate overnight. In the morning, let the buns rest at room temperature while the oven preheats. Bake and glaze following the recipe instructions.
    • Leftover rolls will keep up to 2 days at room temperature. The glaze will melt and become sticky, which is fine.



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