Strawberry Studded Cinnamon Rolls with Chamomile and Vanilla Glaze

An baking dish of strawberry cinnamon rolls with chamomile and vanilla glaze with one removed.

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5 from 1 vote

Strawberry Studded Cinnamon Rolls with Chamomile and Vanilla Glaze

Prep Time45

Cook Time30

Rise/Rest Time2

Servings:

Calories: 462kcal

Author: Teri & Jenny

Ingredients

¾ cup whole milk warmed (about 110˚F)
¼ cup superfine sugar, divided
2 teaspoons active-dry yeast
¼ teaspoon salt
6 tablespoons unsalted Organic Valley butter, softened
1 large egg, room temperature and lightly beaten
3 ½ to 4 cups bread flour

strawberry studded filling

½ cup (1 stick) unsalted butter, melted and cooled
¾ cup plus 2 tablespoons light brown sugar
⅓ cup all purpose flour
1 tablespoon cinnamon
8 to 10 strawberries, hulled and thinly sliced

chamomile and vanilla glaze

⅔ cup whole milk
3 to 4 (100%) chamomile tea bags
1 teaspoon vanilla extract
2 ½ to 3 cups confectioner sugar, sifted

garnish

fresh chamomile buds

Instructions

Preheat oven to 400˚F. Lightly grease a 9”x12” baking dish and set aside.
Pour milk and half of sugar into a mixing bowl and stir together.
Sprinkle yeast over milk and sugar and allow mixture to sit for 4 to 5 minutes (yeast should begin to bubble and foam).
Stir in remaining sugar, salt, butter, and egg. Begin adding flour, ½ cup at a time, stirring to incorporate after each addition.
Continue to add the flour until soft and slightly sticky dough forms.
Dump mixture onto a clean and lightly floured surface and knead dough for 5 to 7 minute or until smooth and elastic, adding more flour, 1 teaspoon at a time as needed.
Once smooth dough has formed, place dough into a lightly greased bowl, cover with a clean towel and place in a warm area until dough has doubled in size. About 1 hour.
For filling: Whisk all ingredients, except strawberries, together in a small mixing bowl until a paste forms. Set aside.
For glaze: Pour milk into a small saucepan, place over medium heat and bring to a simmer. Stir in tea bags, cover and remove from heat. Let milk and chamomile tea steep for about 30 minutes. Strain, discarding the tea bags and reserving the liquid. Stir sugar into the steeped milk, 1/4 cup at a time until fully incorporated and mixture is smooth and thick enough to coat the back of a wooden spoon (should be a thicker drizzle consistency). Stir in vanilla and set aside.
To assemble: Once dough has doubled in size, punch down the center and turn onto a clean and lightly floured surface. Roll dough out into a 12”x 19” rectangle and about ¼″ thick and spread surface with an even layer of the brown sugar and butter paste. Place 4 rows of strawberries slices in the center of the rolled out dough. Tightly and evenly roll rectangle from one end to the other and gently pinch the seam shut. Place cinnamon roll log seam side down and cut into 10 to 12 even cinnamon rolls.
Place cinnamon rolls into a lightly greased baking dish and cover with a clean, damp towel.
Store in a warm place until cinnamon rolls double in size about 30 minutes.
Uncover and bake for 25 to 30 minutes or until golden brown.
Remove from oven and cool for 10 minutes.
Pour ½ of the glaze over the slightly cooled cinnamon buns and allow cinnamon buns to continue to cool, about 30 minutes. Drizzle remaining glaze over buns and dot with fresh chamomile buds. Serve.

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