Mother’s Day Cinnamon Rolls + Strawberry-Apple Glaze

Kristin | May 11, 2017

Anytime Lorin creates a recipe for us, I instantly get excited. Every recipe she's ever created for us has turned out to be amazing. They are all so delicious beyond words. But when she sent over this recipe for cinnamon rolls with a strawberry + apple glaze, I was a little skeptical. What could mom love more than classic cream cheese frosting on a cinnamon roll? Well, I was about to find out. Because this fresh strawberry + apple glaze is out-of-this-world amazing. The glaze perfectly complements the cinnamon rolls, making them sweet and moist.

These sweet little rolls were practically made for Mother’s Day brunch. There’s nothing your mom will love more than being surprised with a just-baked breakfast. Serve them alongside a mimosa, because she deserves it!

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Ingredients:

Dough

1 cup milk (warm to the touch but not hot)

2 ½ tsp instant yeast

4 ½ cup all purpose flour

⅓ cup unsalted butter, melted

½ cup sugar

1 tsp kosher salt

2 eggs

Filling for Cinnamon Rolls

1 cup brown sugar

3 T ground cinnamon

⅓ cup unsalted butter, softened

Glaze

2 T unsalted butter

3 apples (I used honeycrisp), diced

10 California Giant strawberries, stems removed and quartered

¼ cup apple juice

How to:

Preheat your oven to 200 degrees Fahrenheit.

In a small/medium bowl, warm the milk in the microwave in 30 second intervals until warm to the touch but not HOT

Add the yeast to the warm milk and stir to combine.  Let sit 5 minutes.

In the stand mixer bowl, mix together the melted butter, sugar, milk/yeast mixture, and salt until well combined.

Add eggs one at a time until well combined.

Using the dough hook, slowly begin to add flour as the mixer is on low. Continue to mix until a ball of dough is formed (no little loose crumbs will be left in bowl, all will be in a ball).

Spray the large mixing bowl with nonstick spray.  Place the dough ball inside the bowl and cover the bowl with a damp kitchen towel (don’t place towel directly onto dough, just draped over bowl).  Place bowl in the 200 degree oven and let proof for an hour or until it doubles in size.

In a small mixing bowl, mix together brown sugar and cinnamon. Set aside.

On a large cutting board (or large work surface), lightly dust surface with flour.  Using a rolling pin, roll out dough onto surface into a large rectangle (about 20” x 12”).

Using a large spoon or pastry brush, spread softened butter over entire top of dough and sprinkle evenly with all of the cinnamon/brown sugar mixture.

Begin rolling dough away from you (with long side of dough closest to you) until full rolled.

Using a serrated bread knife, begin cutting the dough in half, then each half into half, and then each section into thirds, resulting into 12 pieces.

Spray a 9x13 pan with nonstick spray and gently place each cinnamon roll face up into pan and cover again with a damp towel.

Place back in 200 degree oven and leave until they double in size (about an hour).

Remove the pan from the oven, preheat to 325 degrees, and then bake for 15-20 minutes until light golden brown on top (don’t over bake or will dry out!)

Let cool while preparing the glaze.

In a large saute pan, melt the 2 T of butter.

Add diced apples and saute for 3 minutes.

Add quartered strawberries and apple juice, cook for 1 minute.

Pour hot mixture evenly over top of cinnamon rolls and enjoy!

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Kristin

Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

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