Strawberry Crunch Cinnamon Rolls
Servings 12
Ingredients
**Dough:**
- – 3 large eggs
- – 1 cup whole milk
- – 6 tablespoons unsalted butter melted
- – 1/4 cup granulated sugar
- – 1 tablespoon vanilla extract
- – 1 1/4-oz. packet instant yeast
- – 2 teaspoons kosher salt
- – 5 1/4 cups all-purpose flour divided, plus more for dusting
- – Cooking spray
**Filling:**
- – 1 pound frozen strawberries about 3 1/2 cups, thawed and chopped
- – 1/3 cup granulated sugar
- – 2 tablespoons cornstarch
- – 2 teaspoons ground cinnamon
- – 1 teaspoon finely grated orange zest
- – 1/4 teaspoon kosher salt
- – Cooking spray
- – All-purpose flour for dusting
- – 1 large egg
**Frosting:**
- – 1 cup freeze-dried strawberries
- – 4 ounces cream cheese softened
- – 3/4 cup confectioners’ sugar sifted
- – 2 tablespoons whole milk
- – 1/4 teaspoon kosher salt
- – Fresh strawberries for serving (optional)
Instructions
#### Dough
- In a stand mixer bowl, whisk together eggs, milk, melted butter, granulated sugar, and vanilla. Add yeast, salt, and 2 cups of flour, stirring until just combined.
- Fit the mixer with a dough hook, add the remaining 3 cups of flour, and mix on low speed until the dough is sticky and starts to form a ball, about 5 minutes.
- Transfer the dough to a floured surface and knead until smooth, 1 to 2 minutes. Form into a ball.
- Spray the mixer bowl with cooking spray, return the dough, and turn to coat. Cover with a kitchen towel and let rise at room temperature until doubled, 1 to 2 hours.
#### Filling
- In a saucepan over medium heat, cook strawberries, granulated sugar, cornstarch, cinnamon, orange zest, and salt, stirring frequently, until the mixture thickens and boils, about 10 minutes.
- Cook, stirring constantly, until very thick, 2 to 3 minutes more. Cool completely, about 1 hour.
- Spray a 13″ x 9″ baking pan with cooking spray. Roll dough into an 18″ x 15″ rectangle on a floured surface. Spread filling to the edges. Roll tightly from a long side, trim ends, and cut into 12 pieces.
- Place pieces in the prepared pan, cover with plastic wrap, and refrigerate for 8 to 12 hours.
- Remove plastic wrap, cover with a towel, and let rise at room temperature until doubled, about 1 hour.
- Preheat oven to 350°F. Beat the egg with 2 tablespoons of water and brush over the rolls. Bake until golden, 30 to 35 minutes. Let cool for 20 minutes.
#### Frosting
- Crush freeze-dried strawberries in a resealable plastic bag using a rolling pin.
- In a stand mixer, beat cream cheese, confectioners’ sugar, and 1/4 cup of crushed strawberries until smooth, about 2 minutes. Add milk and salt, and beat until fluffy, 2 to 3 minutes.
- Spread frosting over cooled rolls and sprinkle with remaining crushed strawberries. Garnish with fresh strawberries if desired.