Strawberry Moon Rolls
- krusefarmsproperty
- Jun 22, 2024
- 3 min read
The Strawberry Moon reminds us to savor life's sweetness and to embrace the love and abundance all around us. These enchanting Strawberry Moon Rolls are the perfect way to slowdown the summer and make the little moments count. This twist on a classic, fluffy cinnamon roll is the perfect way to celebrate the summer season.
Ingredients You'll Need:
The Filling: Strawberry Compote
3 cups of fresh, ripe strawberries
3 tbsp brown sugar
2 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
The Roll
1 and 1/4 cup of warm milk
1 packet of instant yeast
1 tsp sugar
4 and 3/4 cups of flour
2 eggs, whisked and at room temperature
1 tsp salt
2 tbsp sugar
1/2 cup very softened butter
2 tsp of vanilla
1/4 cup of room temperature heavy cream for pouring over rolls before baking
The Strawberry Cream Cheese Frosting
1/2 cup (56 g) unsalted butter, softened
8 oz cream cheese, room temperature
1 and 1/2 cup powdered sugar
4 tbsp of strawberry compote (you can add more or less depending on how strong of a strawberry flavor you'd like)
Let the Magic Unfold
To begin we will make the strawberry compote so it has times cool.
Chop the 3 cups of strawberries, mix with the 3 tbsp of brown sugar, 2 tbsp of lemon juice and cook on stovetop over medium height and mash the strawberries as they cook
While the strawberries cook down dissolve 1 tbsp of cornstarch with 2 tbsp of water, when the have strawberries cooked down, remove from heat and stir the cornstarch mixture into the strawberry compote. Stir frequently for 5-10 minutes until it thicken and place in the fridge to cool
To start the rolls you will mix your instant yeast packet, 1 tsp of sugar, and 1 and 1/4 cup of warm milk together in a bowl and let sit in warm spot for 10 minutes
While the yeast is blooming mix 4 and 3/4 cup of flour, 1 tsp of salt and 2 tbsp of sugar together.
Then add to the dry ingredients add the 2 whisked eggs, the 1/2 cup of very softened butter, and 2 tbsp of vanilla and finally add the yeast mixture and mix with a dough hook for 10 minutes until the dough forms a ball and pulled away from the bowl.
Place the dough bowl in a oil greased bowl, cover with plastic wrap (or a dish towel) and let it rise in a warm place for 90 minutes or until the dough has doubled in size. A great place to let the dough rise is in the oven with the light on.
When the dough had doubled in size grease a casserole dish that is 9"x13"
Remove the dough from the bowl and place on a lightly floured surface and push down to release the air, and roll it out until the dough is in a rectangular shape about an 18"x12" rectangle that is 1/4 inch thick.
Then take the strawberry compote from the fridge and spoon it over the dough, spread until covered (use enough strawberry compote to cover the dough but save some for the frosting)
After coating the dough you will roll up the dough tightly (the long way) into a log shape.
Them cut the log into one and a half inch slices and place the rolls into the greased dish and pour the room temperature heavy cream in between the rolls.
Cover the rolls with a towel and let rise for an hour in a warm spot
Preheat the oven to 350 degrees after the rolls have risen for 40 minutes
Then finally bake for 20-25 minutes, or until the rolls are a light golden color.
While the rolls are baking we will make the cream cheese frosting
In a bowl whip the softened butter until fluffy and then add the room temperature cream cheese and mix until combined well.
Slowly sift in the powdered sugar and mix until combined
Finally mix in the 4 tbsp of strawberry compote
Take the rolls of of the oven and let them cool for 10 minutes and then top with the strawberry cream cheese frosting and enjoy!
Happy baking, and may your summer be filled with magical moments that leave you craving more!
"The Strawberry Moon hangs low and ripe
the air is warm and sweet with summers arrival
as harvest season begins to peak
with the fruitfulness of life"
-sagegoddess.com
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