Imagine waking up to the warm, inviting aroma of freshly baked cinnamon rolls, each one studded with juicy strawberries and drizzled with a delicate chamomile vanilla glaze. These Strawberry Studded Cinnamon Rolls are not just a treat for the taste buds; they’re a delightful way to elevate your breakfast or brunch experience. With a soft, pillowy texture and the perfect balance of sweetness and spice, these rolls are sure to impress your family and friends. Ready to indulge in this heavenly combination? Let’s dive into the recipe that will make your mornings unforgettable!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 packet active dry yeast
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 large egg
- 1 teaspoon cinnamon
- 1 cup chopped strawberries
- 1 cup powdered sugar
- 2 tablespoons chamomile tea, brewed
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, activate the yeast by combining the packet with warm milk (around 110°F) and let it sit for 5-7 minutes until it becomes foamy and fragrant.
- Add melted butter, sugar, egg, and 1/2 cup of flour to the yeast mixture. Mix thoroughly with a wooden spoon until a smooth batter forms.
- Gradually incorporate the remaining flour and cinnamon, kneading the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the risen dough and roll it out on a floured surface into a large rectangle approximately 12x9 inches.
- Sprinkle chopped strawberries evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough from the long side into a tight log, ensuring the strawberries are embedded within.
- Cut the log into 12 equal pieces using a sharp knife or dental floss, and place them in a greased 9x13 inch baking pan.
- Cover the rolls and let them rise again for 30 minutes in a warm environment.
- Preheat the oven to 375°F (190°C) while the rolls are rising.
- Bake the rolls for 22-25 minutes, or until they turn golden brown on top.
- While the rolls are baking, prepare the chamomile vanilla glaze by mixing powdered sugar, brewed chamomile tea, and vanilla extract until smooth.
- Remove the rolls from the oven and let them cool for 10 minutes before drizzling the glaze generously over the top.
- Serve warm and enjoy the delightful combination of strawberries, cinnamon, and chamomile vanilla flavors.
Tips
- Activate Your Yeast Properly: Ensure the milk is warm but not hot (around 110°F) to activate the yeast effectively. If it’s too hot, it can kill the yeast, preventing your rolls from rising.
- Knead for the Right Texture: Knead the dough for at least 8-10 minutes until it’s smooth and elastic. This step is crucial for developing the gluten, which gives your rolls their fluffy texture.
- Use Fresh Strawberries: For the best flavor and texture, use fresh strawberries. If using frozen, make sure to thaw and drain them well to avoid excess moisture.
- Don’t Rush the Rising: Allow the dough to rise in a warm, draft-free area. If your kitchen is cool, you can turn on the oven for a few minutes, then turn it off and place the dough inside to rise.
- Cutting the Rolls: Use a sharp knife or dental floss to cut the rolled dough into pieces. This will help maintain the shape of the rolls without squishing them.
- Glaze While Warm: Drizzle the chamomile vanilla glaze over the rolls while they are still warm for better absorption and a more decadent finish.
- Serve Fresh: These rolls are best enjoyed fresh out of the oven, but you can store leftovers in an airtight container for up to two days. Reheat in the oven for a few minutes to restore their softness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
