STRAWBERRY CINNAMON ROLLS WITH LEMON

STRAWBERRY CINNAMON ROLLS WITH LEMON CREAM CHEESE IGNESS

Ingredients

Dough ingredients:

• 3¼ cups flour

• 2 teaspoons instant yeast

• ¼ cup white sugar

• ½ teaspoon salt

• 1 egg

• ¼ cup water

• ¾ cup milk

• ⅓ cup butter, softened

Filling ingredients:

• 21-ounce can Lucky Leaf Strawberry Pie Filling

• 2 teaspoons cinnamon

• ½ teaspoon sugar

Lemon Cream Cheese Frosting:

• 4 ounces cream cheese, softened

• 3 tablespoons softened butter

• 1 cup powdered sugar

• ¼ cup half and half

• 2 teaspoons lemon juice

• 1 tablespoon lemon zest (one lemon)

• 1 teaspoon vanilla

Instructions:

Making the dough: In a In a Heat small saucepan over medium heat, add milk and butter. Stir until the butter

melts and remove from heat. Let it rest lukewarm.

In a large bowl, whisk together 2¼ cups flour, baking powder, sugar, and salt. Place in food processor with dough

hook attached.(You can also do this by hand by simply kneading until smooth after adding all the ingredients.)

Add the egg and water and mix until just starting to come together. Slowly add the milk mixture and 1 cup flour

until a smooth dough forms. Let the dough rest for 10 minutes.

On a lightly floured surface, roll out the dough into a large 9×15 square.Approximately ¼-1/2 inch thick.

Distribute the strawberry shortcrust pastry filling evenly over the dough. Mix cinnamon and sugar in a small bowl

and sprinkle over the Stra

berry filling. Roll the 15-inch side into a log and pinch the seams together. Depending on the desired thickness of

the cinnamon rolls, cut them into 9-12 slices.Place in a greased 9×13-inch pan, cover with a damp towel, and let

rest for 30 minutes.

Preheat oven to 375 degrees. Bake for 30 minutes or until top is golden brown.

For the glaze: Mix cream cheese, butter and powdered sugar until smooth. Add half-and-half, vanilla, lemon juice,

and lemon zest until well blended.Freeze warm cinnamon rolls and enjoy!

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