Strawberry Cinnamon Rolls
For the Dough:
4 cups of all-purpose flour
1/4 cup of granulated sugar
1 tsp of salt
2 1/4 tsp of active dry yeast
1/2 cup of milk
1/2 cup of water
1/4 cup of unsalted butter, softened
2 large eggs, beaten
1 tsp of vanilla extract
For the Filling:
1 cup of strawberry preserves
2 tbsp of unsalted butter, melted
1 tsp of ground cinnamon
For the Glaze:
1 cup of powdered sugar
2-3 tbsp of milk
1/2 tsp of vanilla extract
In a large mixing bowl, whisk together the flour, sugar, salt, and yeast.
In a small saucepan, heat the milk, water, and butter over low heat until the butter is melted.
Add the beaten eggs and vanilla extract to the milk mixture and whisk until well combined.
Add the milk mixture to the flour mixture and mix until a soft dough forms.
Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour.
Preheat the oven to 375°F.
Roll out the dough on a lightly floured surface to a rectangle shape.
Spread the strawberry preserves over the dough, leaving a 1-inch border around the edges.
Sprinkle the melted butter and cinnamon over the strawberry preserves.
Roll up the dough tightly from the long edge and cut into 12 equal slices.
Place the cinnamon rolls in a greased baking dish and let rise for an additional 15-20 minutes.
Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until golden brown.
While the cinnamon rolls are baking, make the glaze by whisking together the powdered sugar, milk, and vanilla extract.
Once the cinnamon rolls are done, let them cool for a few minutes, then drizzle the glaze over the top.