Irresistible Strawberry Rolls Recipe: A Sweet Delight for Any Occasion
Move over, traditional cinnamon rolls, because these delightful Strawberry Rolls are ready to steal the spotlight! Perfect for breakfast or as a warm dessert served alongside a scoop of vanilla ice cream, these rolls embody the essence of summer and fruit-filled goodness. The hardest part of making these rolls is simply waiting for them to cool down just enough to indulge in their sweet, luscious flavor. With a combination of tender biscuit dough and fresh strawberries, this recipe promises to be a hit at brunch or potlucks alike.
Recipe Overview
| Category | Breads |
|---|---|
| Total Time | 1 hour 5 minutes |
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Servings | 12 rolls |
| Rating | ★★★★☆ (4/5) |
| Review Count | 2 |
| Keywords | Strawberry, Berries, Fruit, Low Protein, Potluck, Brunch, < 4 Hours |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 557.4 kcal |
| Total Fat | 19.2 g |
| Saturated Fat | 11.7 g |
| Cholesterol | 50 mg |
| Sodium | 574.4 mg |
| Carbohydrates | 91.6 g |
| Fiber | 4 g |
| Sugars | 42.5 g |
| Protein | 6.5 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Strawberries | 1 1/2 cups |
| Butter (for filling) | 1/2 cup (melted) |
| Cornstarch | 1 tablespoon |
| Quick-cooking tapioca | 1 tablespoon |
| Ground ginger | 1 teaspoon |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Sugar | 1/3 cup |
| All-purpose flour | 2 cups |
| Baking powder | 1 tablespoon |
| Salt | 1/4 teaspoon |
| Butter (for dough) | 1/2 cup |
| Milk | 1/2 cup |
Instructions
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Prepare the Biscuit Dough: Begin by sifting the flour along with the baking powder and salt into a large mixing bowl, ensuring that all the dry ingredients are well combined and aerated for a light texture.
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Incorporate the Butter: Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse meal, leaving some small lumps the size of peas for added texture.
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Add the Milk: Drizzle the milk evenly over the dry mixture. Use a fork to gently work the ingredients together until just incorporated, forming small clumps of dough. Be careful not to overwork the dough, as this can lead to tough rolls.
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Knead and Chill the Dough: Turn the dough out onto a lightly floured work surface. Knead it gently just once or twice to bring it together, then pat it into a rectangle shape. If desired, this dough can be made up to 2 hours in advance; simply wrap it tightly in plastic wrap and refrigerate until ready to use.
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Preheat the Oven: Preheat your oven to 450°F (232°C). To catch any drippings while baking, line the oven floor with foil to keep your oven clean.
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Prepare the Strawberries: While the dough is chilling, spread the strawberries out on paper towels to dry, allowing excess moisture to be absorbed.
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Loosen the Jam: In a small bowl, stir the jam to loosen it, making it easier to spread later on.
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Melt the Butter: In a saucepan, melt the remaining butter over low heat, keeping it warm for later use.
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Mix the Filling: In a large bowl, whisk together the cornstarch, quick-cooking tapioca, ground ginger, cinnamon, nutmeg, and sugar. This mixture will help to thicken the filling and enhance the flavor.
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Toss the Berries: Halve any large strawberries, and gently toss all the berries in the dry mixture, ensuring they are well coated.
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Roll Out the Dough: On a lightly floured surface, roll the biscuit dough into a rectangle approximately 10 by 18 inches in size. Don’t forget to square off the corners to ensure even rolls.
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Add the Butter and Jam: Brush the surface of the dough lightly with about half of the melted butter. Using a spatula, spread the loosened jam over the rectangle, making sure to leave a ½-inch border on one long side.
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Roll the Dough: Starting at the opposite long side, carefully roll up the dough jellyroll-style, pinching the seam closed as you go. Once rolled, make sure the log is even in diameter and approximately 18 inches long. Turn the log seam side down for easy cutting.
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Cut the Rolls: Using a sharp knife, quarter the log, then cut each quarter into 3 equal pieces, yielding a total of 12 beautiful rolls.
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Prepare the Baking Dish: Give the strawberry filling a gentle fold to remix, then spoon it into a 9-inch glass pie plate. Smooth the top as best you can.
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Arrange the Rolls: Place 8 of the rolls around the perimeter of the pie dish, and position the remaining 4 rolls in the center. Be careful not to press the biscuits down into the strawberry mixture; they should rest gently on top.
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Bake the Rolls: Bake the Strawberry Rolls in the preheated oven for 20 minutes, or until the tops are golden brown and the filling is bubbling enticingly.
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Lower the Temperature: After the initial baking time, reduce the oven temperature to 350°F (175°C). Loosely cover the rolls with foil to prevent over-browning, and bake for an additional 15 minutes.
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Cool Before Serving: Allow the Strawberry Rolls to cool for 30 minutes before serving. This cooling period will help the filling to set slightly, making for easier handling and serving.
Enjoy Your Strawberry Rolls!
These Strawberry Rolls are not just a treat for your taste buds but also a feast for the eyes, with their vibrant berry filling peeking out from the tender biscuit layers. Serve them warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream, for an unforgettable dessert experience. Enjoy sharing this delightful dish with friends and family, and watch as they savor every last bite!
