I meant to make this recipe for Valentine’s Day, however when I first made them I put way too much Strawberry Preserves in them and they didn’t bake properly. I hadn’t ever filled a roll with sweet fruit before, I usually fill them with butter, brown sugar and cinnamon like in our Birthday Cinnamon Rolls. That didn’t stop Delaney and Jackie from eating the tops of the rolls that were baked enough though, haha! Proves how good they are, I guess.
Cinnamon rolls were something we had growing up a lot, especially in the winter time. There’s nothing like coming into the kitchen smelling sweet dough baking in the oven. And enjoying a warm, gooey roll with icing - um, best breakfast ever! My brother would always hog all the extra icing and eat it straight out of the bowl.
I was craving cinnamon rolls recently and thought I should create a new variation. The roll itself is really like a blank canvas, and there’s no reason it has to only be stuffed with butter, brown sugar and cinnamon. Right now it’s orange season so I’ve had lots of fresh oranges around. So, I thought to put something lighter and a little healthier inside. Strawberry and orange go really well together and it’s a perfect light and citrusy flavor to brighten your day. We really need that right now as February has been nothing but storms.
You can make my Strawberry Preserves, or you can buy them at the market too. I’ve even made these rolls the evening before, then just warmed them up in the oven the next morning and made the icing then. They heat up really well in the oven the second time around, so if you want to prep them the night before go right ahead!
Strawberry Orange Sweet Rolls
7 grams (2 teaspoons) active dry yeast
1/4 cup hot water
1/2 stick (57 grams) organic salted butter butter
3/4 cup organic milk
46 grams (3 1/2 cups) organic all purpose flour
57 grams (1/4 cup) organic cane sugar
1 teaspoon fine sea salt
1 organic large egg
1/2 stick (57 grams) organic salted butter, softened
1/4 cup Strawberry Preserves
284 grams (2 cups) organic powdered sugar, sifted
2 tablespoons milk
half organic orange, juiced and zested, separated
Method To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast and hot water. Stir to combine and let sit for 3 to 5 minutes until bubbly.
In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
Add the flour, cane sugar, and sea salt to the mixing bowl in that order. Then add the egg and milk mixture and knead on speed 2 to 4 for about 5 minutes.
Place the dough in a greased bowl, add cover the bowl with plastic wrap and let rise for 1 to 2 hours or until doubled in size.
Preheat the oven to 350°F.
In a small bowl, stir together the softened butter for the filling and the strawberry preserves.
On a floured surface, roll out the dough to a rectangle that is about 12 x 16 inches.
Spread the strawberry spread onto the dough using a butter knife.
Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log.
Trim off each of the ends, then cut the dough log into 8 cinnamon rolls.
Place in a greased baking dish, I used a 9-inch pie dish.
Bake for 40 minutes or until golden brown.
To make the glaze: In a mixing bowl, add the powdered sugar, milk and fresh orange juice, and whisk until you have a smooth glaze.
Pour the glaze over the top of the warm cinnamon rolls, about 10 minutes after coming out of the oven. Zest the half of the orange over the top of the glazed rolls.
High Altitude - Bake at 350°F for 35 minutes or until golden brown.