Strawberry-Pecan Swirls: Sweet Rolls Recipe

Strawberry-Pecan Rolls Recipe

Description:
Indulge in the delightful flavors of our Strawberry-Pecan Rolls recipe, a delectable treat perfect for any time of day, whether it’s a cozy breakfast or a satisfying snack. These rolls, bursting with the sweetness of strawberries and the crunchiness of pecans, are sure to become a favorite among your loved ones.

Recipe Category: Yeast Breads

Keywords: Breads, Breakfast, Lunch/Snacks, Strawberry, Berries, Fruit, Nuts, Weeknight, Oven, < 4 Hours

Nutritional Information (per serving):

Calories: 226.1
Fat Content: 8.8g
Saturated Fat Content: 4.2g
Cholesterol Content: 26.8mg
Sodium Content: 153.6mg
Carbohydrate Content: 33.4g
Fiber Content: 0.9g
Sugar Content: 14.3g
Protein Content: 3.7g

Yield: 24 Rolls

Ingredients:

Quantity	Ingredient
1 3/4	cups milk
1	tsp salt
1	tbsp honey
1	packet active dry yeast
3/4	cup granulated sugar
4 – 4 1/2	cups all-purpose flour
1	large egg
8	tbsp unsalted butter
2/3	cup strawberry preserves
1/2	tsp ground cinnamon
4	tbsp cream cheese
1 3/4	cups powdered sugar
1 – 2	tbsp milk
1/2	tsp almond extract
1/2	cup chopped pecans

Instructions:

In a medium saucepan, combine 1 3/4 cups of milk, salt, honey, and heat over medium heat until warm (118°F. to 120°F.). Transfer the mixture to a large bowl.
Stir in the packet of active dry yeast and 2 cups of all-purpose flour. Cover and let it stand for 10 minutes until it becomes foamy.
Add the egg and 2 cups of flour to the mixture, stirring well. If the dough is very sticky, gradually add additional 1/2 cup flour until it reaches a smooth consistency.
Turn the dough out onto a floured surface and knead for 6 to 8 minutes until it becomes smooth and elastic.
Cover the dough and let it stand for 30 to 40 minutes or until it has doubled in size.
Preheat the oven to 400°F (200°C) and spray a 15×11-inch baking pan with non-stick cooking spray.
Punch the dough down to deflate it, then turn it out onto a floured surface and divide it in half. Cover each half and let it stand for 10 minutes.
Roll out one half of the dough into a 15×10-inch rectangle.
Spread 4 tablespoons of unsalted butter over the dough, leaving a 1-inch border.
Spread 1/3 cup of strawberry preserves evenly over the buttered dough.
In a small bowl, combine 1 tablespoon of granulated sugar and ground cinnamon. Sprinkle half of the cinnamon-sugar mixture over the strawberry preserves.
Starting at the long edge, tightly roll up the dough and pinch the edges to seal.
Cut the rolled dough into 12 equal pieces and place them, cut side down, in the prepared baking pan.
Repeat the process with the remaining half of the dough.
Cover the rolls and let them stand for 30 minutes to rise.
Bake the rolls in the preheated oven for 25 to 30 minutes or until they are golden brown.
Allow the rolls to cool completely.
In a small bowl, beat together cream cheese, powdered sugar, 1 to 2 tablespoons of milk, and almond extract at low speed until smooth. Adjust the consistency by adding more milk if needed.
Drizzle the cream cheese glaze over the cooled rolls and sprinkle with chopped pecans for an irresistible finish.