World’s Best Strawberry Cinnamon Scrolls
These are rather large claims, saying this are the ‘Best Strawberry Cinnamon Scrolls’ and who knows, they might not be, but they are so damn close to it.
They begun as an experiment due to a fixation on perfecting the basic cinnamon scroll and with spending a little too long staring at a pack of freeze dried strawberries, the ideas started to flow with plenty of attempts that came out… not great, with this gem coming from the ashes of its fallen brethren.
This recipe like takes up to 3 hours depending on proofing time, but all so worth that time.
Ingredients
For the dough:
¾ cup (180g) warm milk (whole milk or 2% preferred) (110 degrees F)
2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)*
¼ cup (50g) granulated sugar
1 egg plus 1 egg yolk, at room temperature
¼ cup (57g) butter, melted (I prefer salted, but unsalted works, too)
3 cups (360g) bread flour, plus more for dusting
¾ teaspoon salt
For the filling:
1/3 cup Strawberry jam
125 grams of
2 tsp tablespoons ground cinnamon
3 tsp Freeze dried strawberries
Dusting for top
100 grams of freeze dried strawberries
Instructions
Warm milk, by placing it in a bowl and putting it in the microwave do it in small burst until its warm to the touch but doesn’t burn you, if it does allow it to cool or it will kill the yeast. You will then transfer the milk into a mixing bowl and then sprinkle the yeast into the mix, then add the sugar, and allow to bubble and react for awhile, then add the egg, egg yolk and the melted butter.
With the dough hook, turn on the
Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
Attach the dough hook to your stand mixer and knead the dough on medium speed for 8 minutes. The dough should form a smooth ball and feel slightly sticky. If it's too sticky (sticking to the bottom of the mixer), add 2 tablespoons of bread flour. Alternatively, you can knead the dough by hand on a floured surface for 8-10 minutes
Transfer the dough ball to a well-oiled bowl, cover with plastic wrap, and place a warm towel over it. Let the dough rise for 1 to 1 ½ hours, or until it has doubled in size. The exact time may vary depending on the temperature and humidity in your kitchen.
Once the dough has risen, turn it out onto a floured surface and roll it into a 14x9 inch rectangle. Spread softened butter over the dough, leaving a ¼-inch border on one long side.
In a small bowl, mix together the strawberry butter for the middle. Spread the mixture evenly over the dough, then gently rub it in with your hands.
Starting from the 9-inch side, tightly roll the dough into a log and pinch the seam to seal. You may need to trim off about an inch from each end, as the edges won't have as much cinnamon-sugar filling.
Cut the dough into 1-inch pieces using a serrated knife or dental floss. You should get about 9 large rolls.
Arrange the cinnamon rolls in a greased 9x9-inch square baking dish or a 9-inch round cake pan (you may want to line the pan with parchment paper to catch any spilled filling). Cover with plastic wrap and a warm towel, and let the rolls rise for another 30-45 minutes.
Preheat the oven to 180c. Remove the plastic wrap and towel, then bake the cinnamon rolls for 20-25 minutes, or until the edges are just lightly golden brown. To keep the rolls soft in the center, avoid overbaking. Let the rolls cool for 5-10 minutes before sprinkle the freeze dried strawberry powder ontop.
And enjoy!