Soft and rich homemade strawberry cinnamon rolls that you can make overnight are a great way to start off any weekend or holiday. Plenty of butter and strawberry jam, with a tangy cream cheese frosting.
Prep Time: 2hours
Cook Time: 15minutes
2packages instant or active dry yeast(4 ½ teaspoons)
9plus cups flour
Melt the butter in a microwave safe bowl. Add milk and sugar and microwave for 1-2 minutes until the sugar has melted. Do not let it come to a boil. Let it cool to lukewarm and then sprinkle the yeast on top and let it sit for 1 minute. Add 8 cups of flour, stir until just combined. Cover with a towel and set aside in a warm place for an hour.
Remove and add the baking powder, soda, salt and remaining flour. Stir thoroughly to combine.
FILLING: Cream butter, cinnamon, and sugars together with a hand mixer.
To assemble the rolls, divide the dough in half. Place one half on a floured surface. Roll into a large rectangle about 24 X 10 inches.
Spread half of the butter mixture over the dough going all the way out to the edges. Spread ½ of the jam on top.
Roll the rectangle tightly toward you, using both hands to keep the roll tight. Pinch the seam together when you have finished rolling. Cut into 11/2 inch slices and place in pie pans or a rimmed baking sheet that has been greased with butter. Do not overcrowd the rolls. Repeat with remaining dough.
Preheat the oven to 375º and let rolls rise for 30 minutes while the oven is preheating. Bake for 13-17 minutes, until golden brown.
FROSTING: In a bowl, cream together the cream cheese and butter and add powdered sugar and vanilla and enough milk to get to the consistency that you want. Spread on partially cooled cinnamon rolls.
Barbara's Notes + Tips
If the dough shrinks while you are trying to roll it out, cover it and let it rest for 5 minutes.
For a warm humid rise, place a bowl of water in the microwave and bring it to a boil. Then add the covered bowl of dough and shut the door.
To freeze the rolls, let them cool completely and cover with plastic wrap and place in a freezer bag. When ready to eat, let come to room temperature, wrap in foil and place in a 250º oven for 10-25 minutes.
Once you have assembled the rolls, you can refrigerate them for up to 24 hours. Cover tightly in plastic wrap and let rise on the counter for an hour before baking.