The Strawberry Cinnamon Buns

Happy Thursday, everyone! Today I’m writing about my experiment with strawberry cinnamon buns. I found the recipe on Pinterest (where else?) and wanted to try it instantly. They didn’t turn out exactly how they look on the recipe I followed, but I’m blaming that on my yeast. I think that perhaps it’s a little old… or it’s the salt in the recipe. But I figured that if this person makes them all the time, then they know what they’re doing, right? So it must be the yeast. Anyway…

This is the recipe I followed:

– 3/4 cup milk
– 1/3 cup softened butter
– 3 1/4 cups all purpose flour
– 2 tsp instant yeast
– 1/4 cup white sugar
– 1/2 tsp salt
– 1 egg
– 1/4 cup water

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For the filling:

– 1 cup strawberry jam
– 1/2 teaspoon of cinnamon
– 2 cups sliced strawberries (all we had were frozen strawberries, but I used them anyway)

*Note: The recipe says to add ingredients separately here, but I’m terrible at “sprinkling” things because it always ends up in clumps. I didn’t want anyone biting into a cinnamon clump, so I pre-mixed the strawberry jam and the cinnamon.

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Icing:

– 1 cup powdered sugar
– 1/4 tsp cinnamon
– 1-2 tbsp milk

1. Heat the milk in a small saucepan until it gets warm. Then mix in the butter until it’s nice and melted. Take it off the heat and work on the rest of the recipe while it cools (mine was still pretty warm/hot when I added it, but as my husband says, it’s better for the yeast to be warm)

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2. In a lage bowl, combine flour, yeast, sugar, and salt (the recipe said to only put in 2 1/4 cups of flour in at this point, but I clearly didn’t read that, as I dumped the whole thing in). Mix well.

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3. Stir in the egg and water. Mix well.

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4. Stir in the milk mixture (probably still warm/hot) until dough forms.

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5. This is where the recipe says to add in the extra cup of flour. Then dump the dough on a lightly floured surface and kneed until smooth.

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6. Put the dough ball back in the bowl and cover with a damp towel. Let it rest for 10 minutes.

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7. Roll out dough into a “15-10” inch rectangle (the recipe seemed very specific here, but as I didn’t have measuring tape around, I guessed at this size).

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8. Spread the strawberry jam mixture over the dough then evenly cover with chopped strawberries. It looks like a sweet pizza!

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9. Roll up the dough and pinch the seam to seal. (This didn’t really work for me, as the jam  made it goopy).

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10. Cut into 12 equal size rolls. (Again, this didn’t work. My knife wasn’t sharp enough and the dough just got squished. I did my best, though, and it didn’t end terribly.) *Note: Watch out, it can get really messy.

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11. Place rolls on a “greased 11×13” baking dish. Cover with a cloth and let rise until doubled (30 minutes). Ok, as I said above, my yeast clearly isn’t working… or there’s something else wrong with this recipe, because mine did not rise until doubled. They pretty much just stayed the same.

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12. Preheat the oven to 375 degrees F.

13. Bake in the preheated oven for 30 minutes or until golden brown.

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The icing:

1. Mix the powdered sugar and cinnamon with 1 tbsp of milk and mix. Add other tbsp of milk or until you reach the desired consistency.

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2. Drizzle over finished rolls.

*Note: I found the cinnamon a little overwhelming in the icing and there wasn’t nearly enough for all the rolls (we like lots of icing). What I would suggest, is adding perhaps 2 cups of icing sugar to the listed amount of cinnamon and add milk based on that.

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Final thought: These were delicious. They were perhaps a little more dense than they were meant to be, but I liked them anyway. My older boys weren’t as taken with them as my twins and my husband and I were, though. It was an interesting experience, and the end was yummy, but I’m not sure I’d make them again.

Thank you all for reading!

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