YIELDS:12 serving(s)PREP TIME:20 minsTOTAL TIME:10 hrs 30 mins CAL/SERV:464
INGREDIENTS FOR DOUGH:3 large eggs
1 c. whole milk
6 Tbsp. unsalted butter, melted
1/4 c. (50 g.) granulated sugar
1 Tbsp. pure vanilla extract
1 (1/4-oz.) pkg. instant yeast
2 tsp. kosher salt
5 1/4 c. (630 g.) all-purpose flour, divided, plus more for dusting
Cooking spray
INGREDIENTS FOR FILLING:1 lb. frozen strawberries (about 3½ c.), thawed, coarsely chopped1/3 c. (67 g.) granulated sugar2 Tbsp. cornstarch2 tsp. ground cinnamon1 tsp. finely grated orange zest1/4 tsp. kosher saltCooking sprayAll-purpose flour, for dusting1 large egg
INGREDIENTS FOR FROSTING:1 c. freeze-dried strawberries4 oz. cream cheese, softened3/4 c. (90 g.) confectioners' sugar, sifted2 Tbsp. whole milk1/4 tsp. kosher saltFresh strawberries, for serving (optional)
Step 1: In a stand mixer, combine eggs, milk, butter, sugar, and vanilla. Add the yeast, salt, and 2 cups flour, stirring until just mixed.
DIRECTIONS FOR DOUGH:
Step 2: Place the bowl in the stand mixer and attach the dough hook. Add the remaining 3 cups flour and beat on low speed until the dough is still sticky but beginning to form a ball, about 5 minutes.
Step 3: Scrape dough onto a lightly floured surface. Knead the dough for 1 to 2 minutes, or until smooth. Form into a ball.
Step 4: Clean the stand mixer bowl and spray with cooking spray. Return the dough to the bowl and turn to coat. Cover with a clean kitchen towel.
Step 5: Allow to rise at room temperature until doubled in size, which should take between 1 and 2 hours depending on how warm your kitchen is.
Step 1: Cook strawberries, granulated sugar, cornstarch, cinnamon, orange zest, and salt in a medium saucepan over medium heat. Stir constantly with a rubber spatula until the strawberries break down and the mixture boils, about 10 minutes.
DIRECTIONS FOR FILLING:
Step 2: Cook until very thick, stirring regularly for 2 to 3 minutes more. Transfer to a medium bowl and allow it cool entirely, about an hour.
Step 3: Spray a 13" x 9" baking pan with cooking spray. Turn dough out onto a lightly floured board and sprinkle with extra flour. Roll into a large rectangle, approximately 18" x 15".
Step 4: Spread strawberry filling to the edges of the dough. Roll into a tight log, beginning with the long side. Trim the ends and cut into 12 pieces, each about 1 1/2" thick. Place in prepared pan, cut sides down, and wrap securely with plastic wrap. Refrigerate for at least 8 hours or up to 12.
Step 5: Remove the plastic wrap and cover with a clean kitchen towel. Allow to sit at room temperature until rolls have doubled in size and, when gently poked with a finger, the indent slowly springs back, which should take approximately an hour.
Step 6: Preheat the oven to 350° and arrange a rack in the center. In a small bowl, combine the egg and 2 tablespoons water. Brush egg wash on the rolls.
Step 7: Bake the cinnamon rolls for 30 to 35 minutes, or until they are brown. Let it cool for 20 minutes.
Step 1: Place freeze-dried strawberries in a resealable plastic bag, press out air, and seal. Use a rolling pin or a heavy skillet to crush the strawberries.
DIRECTIONS FOR FROSTING:
Step 2: In a stand mixer with the paddle attachment, combine cream cheese, confectioners' sugar, and 1/4 cup strawberries. Mix until smooth, about 1 to 2 minutes. Add the milk and salt, then beat on medium speed for 2 to 3 minutes, until light and fluffy.
Step 3: Before serving, apply cream cheese icing on cooled cinnamon buns. Sprinkle with the remaining 1 tablespoon of freeze-dried strawberries. Garnish the roll with fresh strawberries.