Say 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 𝗖𝗶𝗻𝗻𝗮𝗺𝗼𝗻 𝗕𝘂𝗻𝘀 3 times fast! I’m loving this FULL RECIPE from my #BakerSpotlight Lakisha Thomas
Cinnamon Roll Dough:
1 cup milk warm (105 degrees F) ½ cup + 1 TBS granulated sugar divided
1 TBS Active dry yeast
2 large eggs room temperature
6 TBS butter melted
1 tsp pure vanilla extract
4 to 4 ½ cups all-purpose flour
1 tsp sea salt
1 tsp ground cinnamon
Cinnamon Sugar Filling:
1 cup brown sugar packed
2 ½ TBS ground cinnamon
6 TBS butter softened.
1/2 cup strawberry in syrup
1 8 oz package cream cheese, softened
1/2 cup butter softened
2 cups powdered sugar
1 cup confectioners’ sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
1 Tablespoon cornstarch
3 Tablespoons (45ml) warm water
1 lb strawberries, hulled and sliced in half (you can use frozen; don’t thaw)
zest and juice from 1/2 small lemon
1/4 cup (50g) granulated sugar
Make the Cinnamon Roll Dough:
Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
Grease a large bowl and place the dough inside.
Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired.
Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix– very easy.)
Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and allow to cool. The mixture will thicken as it cools.