Easy Strawberry Cinnamon Rolls with Rosé Icing are a delightful treat for breakfast or dessert! Fluffy strawberry filled cinnamon rolls get glazed with a summer time favorite giggle juice, rosé. BUT! The best part these cinnamon rolls can be made in one-hour!
Working from home has been an adjustment.
A warranted adjustment I might say.
I love waking up in the morning and not having to partake in the giant fire drill to get out the door to just end up sitting in traffic. I’m over come with joy that I no longer have to marinate at a desk from 8 to 5. I also love not having to use a public office building restroom! TMI?
BUT! What I particularly love right now is I have time to sort through things in my life that I’ve been putting off for the past six years. Like getting rid of calendars and journals I have kept from 2008. Does anyone else hoard these? A part of me realizes that I will never open them again and they are just taking up office space. But I feel so wrong just tossing them into the dumpster.
Maybe there should be a formal funeral for old journals and calendars? Or t-shirts you’ve had since college that you will never wear again? Or that one serving tray you got at your wedding from Aunt Gladys that you will never use? I dunno.
I just feel like there has to be some way to let all of this go in a proper manner. Because now that I am home I can’t stop staring at all the junk and it makes me cranky! So, I should probably just buck up and toss the stuff, huh?
Alright, before I go on a hoarders cleanse, let’s talk about these sassy Easy Strawberry Cinnamon Rolls with Rosé Icing. Truth: this was my first time making homemade cinnamon rolls and I survived. This version is the quick one-hour because if I am with a rolling pin longer than that shit starts to go south.
Strawberries are crushing it at the grocery store right so I decided to fill the dough with a puree of sorts. These sugary rolls are then baked until golden and then topped with my new current obsession, rose icing. Can you say genius? Rosé, butter, powdered sugar, and vanilla extract will be a part of your new baking squad.
Anyway, if you need a little somethin’ somethin’ to get through this Monday these cinnamon rolls are the key.
In a stand mixer or a large bowl mix together flour, instant yeast, and kosher salt. In a microwave safe bowl add the sugar, butter, water, and milk. Stir to combine and then place the bowl in the microwave on high for about 1 minute and 45 seconds. You want the butter to be almost melted.
Next, add the milk mixture to the flour in thirds. Stirring to make sure everything is well incorporated. Add the egg and keep stirring. The dough will be very sticky and that’s okay. If you are using a stand mixture go head and add the dough hook. If you are using your hands place the dough on the counter top that is lightly dusted with flour. Both process will need about 3 to 4 minutes of kneading the dough.
Once the dough has become elastic, cover it with plastic wrap and allow it to rest on the counter for about five minutes. Meanwhile preheat your oven to 200 degrees. Spray a 9 X 13 baking dish with non-stick cooking spray and set aside.
Now that the dough has rested, roll it out into a 16 X 9 inch rectangle. Take the butter portion that is listed under the filling and rub it all over the dough. Next, take the filling and spread it evenly over the butter. If some of the mixture spills over that’s okay. Starting at the long end roll the dough. Next, cut the dough into 12 rolls. Place the rolls into the prepared baking dish. Cover with foil and place the baking dish into the oven and then turn off the heat. Let the cinnamon rolls rise for about 25 minutes in the oven.
Once the rolls have risen, remove them from the oven. Turn the oven to 375 degrees. Remove the foil and place the rolls back into the oven for about 15 minutes or until golden brown. Let the cinnamon rolls cool slightly before frosting with rosé icing. Serve and enjoy!
for the filling:
In a food processor add the strawberry halves. Pulse a few times. You want the mixture to be slightly chunky. Pour the chunky puree into a bowl. Add in the strawberry preserves and stir to combine.
for the rosé icing:
In a microwave safe bowl melt the butter on high for about one minute. Remove the bowl from the microwave and then add powdered sugar and vanilla extract. Whisk to combine and then gradually pour in the rosé. Adding more until you get a thicker icing yet still spreadable.