STRAWBERRY CINNAMON ROLLS WITH LEMON CREAM CHEESE GLAZE03:11
- 3¼ cups flour
- ¼ cup white sugar
- ½ teaspoon salt
- 2 tsp instant yeast
- 1 egg
- ¾ cup milk
- ¼ cup water
- ⅓ cup butter, softened
- 21 ounce can Lucky Leaf Strawberry Pie Filling
- ½ teaspoon sugar
- 2 teaspoons cinnamon
Lemon Cream Cheese Frosting:
- 4 ounce cream cheese, softened
- 1 cup powdered sugar
- ¼ cup half and half
- 3 Tablespoons butter, softened
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 1 Tablespoon lemon zest (one lemon)
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 ten 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 half-hour.
Preheat oven to 375 degrees. Bake for half-hour 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!