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- 1 C Warm milk
- 1/2 C White sugar
- 2 1/4 t Instant or bread machine yeast, or 1 pkt
- 2 eggs
- 1/3 C Melted butter
- 1 t Salt
- 4 - 4 1/2 C Flour
- 1 1/2 C Strawberries, sliced
- 1 C Sugar
- 1/2 C Water
- 2 T Butter, melted
- 8 oz Cream cheese, softened
- 1 T Vanilla
- 3 C Powdered sugar
- 3-5 T Milk
- Start with your dough first. Melt your butter and then set aside. Add your milk,, sugar and yeast to your mixer. Let the yeast proof for a few minutes, if you desire (I usually skip this step). Add in your eggs. Then the melted butter and salt. Slowly add in the flour until it is a smooth and barely sticky dough. I then let the mixer knead the dough for about 10 minutes, using the dough hook. Then cover the bowl and let the dough rise (I let my dough rise in the same bowl I mix and I don't grease the bowl). I recommend 2 hours.
- Remove the dough from the bowl after it has at least doubled in size. Turn on a lightly floured surface. Roll out into a rectangle-ish shape (mine's never perfect). Then it's time for the filling.
- I usually make the filling while the dough is kneading so it has time to cool down and is easier to work with. Dump your sliced strawberries, sugar and water in a small sauce pan over medium heat. Occasionally stir. Don't let it boil. After 20 minutes, remove from heat. The strawberries will be nice and soft. Mash up the strawberries so it's smoother, I leave a few little strawberry chunks. Let it cool.
- When the dough is ready and rolled out, brush on the melted butter. Then spoon and spread about half of the strawberry preserves over the dough.
- Now you are ready to roll up the dough and slice the sweet rolls. Try to keep the dough tight as you roll it up. The preserves won't stick to the dough like cinnamon and sugar in cinnamon rolls so be prepared for some of it to spill out the sides.
- Cut rolled up dough in about 1 inch chunks. Place them in a greased pan. Spoon the remaining preserves over the top of the rolls. Let the rolls rise for about 30 minutes or cover and put in the fridge overnight (just let them sit out for about 30 minutes before baking). Bake at 400 degrees for 14-15 minutes until the tops are golden. Be sure not to burn them!
- While they are baking, whip up the frosting. Mix the cream cheese in your mixer. Add in vanilla. Then slowly add in powdered sugar. Mix in the milk, 1 tablespoon at a time until you get the consistency you like.
- Frost the sweet rolls while they are warm. Thiis will make around 15 rolls if you let them rise as long as I do. These bad boys are delicious fresh and also pretty good reheated. Enjoy!