Strawberry Skillet Rolls
Put down the cinnamon rolls ‘till fall, homies! Grab a Strawberry Skillet Roll, instead! These rustic rolls are made with a hint of cinnamon in the dough, homemade strawberry vanilla jam, and sliced strawberries. Top them off with a strawberry glaze and you have the perfect summer breakfast!
For the yeast
- 1/4 cup warm water not warmer than 105 degrees Fahrenheit
- 1/4 ounce about 1 scant tablespoon Active dry yeast
- 2 teaspoons Granulated sugar
For the dough
- 4 3/4 cups spooned then leveled all-purpose flour, spooned into measuring cup then leveled -
- 6 tablespoons 3/4 stick unsalted butter at room temperature
- 1/3 cup dark brown sugar packed
- 1 1/4 teaspoon salt
- Yeast mixture
- 3 large eggs
- 3/4 cup 6 ounces whole milk
- 2 teaspoons ground cinnamon
- ¼ cup granulated sugar for sprinkling skillet
For the strawberry filling
- 3/4 cup Granulated sugar
- 1 cup Sliced strawberries
- 2 teaspoons Cornstarch
- 2 cups Strawberry jam
- 2 tablespoons unsalted butter plus more for your baking vessel
For the glaze
- 2 cups confectioners' sugar
- 1 tablespoon milk
- ¼ cup pureed strawberries
- 1 1/2 teaspoons vanilla bean paste
For the yeast:
In a small bowl, combine warm water, yeast, and sugar. Stir to dissolve the yeast as best you can and set aside until yeast is foamy. This should take about 5 minutes or so.
Make the dough:
In a bowl of an electric mixer fitted with a paddle attachment, add 4 cups of flour, butter, granulated sugar, and salt. Mix on low for a few seconds to combine. Stop the mixer and add the yeast mixture, eggs yolks, and milk. Mix on medium to combine. Scrape the dough from the mixer and dump onto a lightly floured surface. Knead until the dough, sprinkling the remaining 3/4 cup of flour as needed until dough is smooth and elastic, about 5-7 minutes. The dough should feel slightly sticky. Alternatively, you can mix the dough in your stand mixer using a dough hook over medium speed until the dough is smooth and elastic.
Butter a large bowl, and shape the dough into a ball. Place the ball of dough inside the bowl and turn it a couple of times to coat with butter. Cover the bowl with plastic wrap of a damp dish towel and allow it to rise for about an hour in a warm place until doubled in volume. This may take longer if your area is not warm. While your dough is rising, make the filling:
Cut the buns:
Remove dough from the bowl and turn onto a lightly floured surface. Press the dough down with your hands and shape it into a rough square. Roll the dough into a 12x18 rectangle, lifting the dough every so often to make sure it doesn't stick. Lightly sprinkle flour as needed. If your rectangle is longer or shorter than 12x18, don't sweat it. Brush the dough with melted butter, add the strawberry jam, and then sprinkle with sliced strawberries.
Starting from the long side, roll the dough into a cylinder. Place the dough seam side down onto your surface and cut into about 12-14 slices.
Preheat your oven to 375 degrees Fahrenheit.
Heavily butter a 12 inch cast iron skillet. Sprinkle skillet or dish with granulated sugar. Place the dough slices, cut side down on the skillet or pyrex dish. You can crowd them, it's ok. Cover with a damp towel or plastic wrap and allow to rise slightly in a warm place for about 30 minutes.
Make the glaze:
In a medium bowl, combine the confectioners' sugar, milk, strawberry puree, and vanilla bean paste. Mix until smooth and combined.
Glaze the buns:
Remove buns from the oven and allow to cool slightly, about 5 minutes or so. You can either remove the buns from the cast iron skillet and glaze, or you can glaze in the vessel. Whatever floats your boat. Spoon or spread the glaze on top of the buns. Go in on those bad boys.
Sticky buns are best eaten the day they're made, but if you plan eating them the next day, place in the microwave for a few seconds to soften.