We have a small little tradition with birthdays...on the morning of your birthday, I make cinnamon rolls. For some reason, this tradition doesn't apply to me. I never get cinnamon rolls on my birthday.
Punky Brewster turned 7 this weekend. Where has the time gone?
Her favorite food in the whole world is strawberries and I wasn't really in the mood for super sweet cinnamon rolls this weekend. Instead, I created these wonderful strawberry breakfast rolls.
I'm not one to reinvent the wheel. I started with a solid sweet rolls recipe and doctored up the filling and icing. You can really use your favorite cinnamon roll dough. I prefer Alton Brown's because I can do the hard work the night before, leave it in the fridge and then bake in the morning while everyone gets ready.
For the filling, I used 3 C frozen strawberries, thawed on the counter for about an hour, then mashed. I didn't want the filling sweet and syrupy. . . just the flavor of the strawberries without the sugar. I think it would be marvelous with chopped fresh strawberries, too. I'll have to try that this summer!
Once the dough was rolled out, I spread butter across the dough, then spread the strawberries, reserving out about 1/4 C of the mashed berries.
Treat the dough as you would your normal cinnamon rolls: Roll it, slice it, rise, bake...whatever your recipe calls for. Because of the extra moisture from the berries, increase the baking time 5-10 minutes.
I was drooling over these right out of the oven. Still, any good sweet breakfast roll needs a bit of icing.
For the icing
1/4 C strawberries
4 oz Cream Cheese, softened
2/3 C powdered sugar
In a small bowl, blend the ingredients together on low speed. Spread over the sweet rolls!
This recipe only makes 12. For my family, I needed to double the recipe. The kids were fighting over the four that were left. Punky Brewster declared they were "the most delicious thing ever and can you please make these every day!"
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