These cinnamon rolls with strawberry-apple glaze are to-die-for!
For the Dough:
1 cup milk (warm to the touch but not hot)
2½ teaspoons instant yeast
4½ cups all purpose flour
⅓ cup unsalted butter, melted
½ cup sugar
1 teaspoon kosher salt
For the Cinnamon Roll Filling:
1 cup brown sugar
3 tablespoons ground cinnamon
⅓ cup unsalted butter, softened
For the Glaze:
2 tablespoons unsalted butter
3 apples, diced
10 California Giant strawberries, stems removed and quartered
¼ cup apple juice
Preheat oven to 200 degrees Fahrenheit.
In a small/medium bowl, warm the milk in the microwave in 30 second intervals until warm to the touch but not hot.
Add the yeast to the warm milk and stir to combine. Let sit 5 minutes.
In the stand mixer bowl, mix together the melted butter, sugar, milk/yeast mixture, and salt until well combined. Add eggs one at a time until well combined.
Using the dough hook, slowly begin to add flour as the mixer is on low. Continue to mix until a ball of dough is formed (no loose crumbs will be left in bowl, all will be in a ball).
Spray the large mixing bowl with nonstick spray. Place the dough ball inside the bowl and cover the bowl with a damp kitchen towel (don’t place towel directly onto dough, just draped over bowl). Place bowl in the 200 degree oven and let proof for an hour or until it doubles in size.
In a small mixing bowl, mix together brown sugar and cinnamon. Set aside.
On a large cutting board (or large work surface), lightly dust surface with flour. Using a rolling pin, roll out dough onto surface into a large rectangle (about 20” x 12”).
Using a large spoon or pastry brush, spread softened butter over entire top of dough and sprinkle evenly with all of the cinnamon/brown sugar mixture. Begin rolling dough away from you (with long side of dough closest to you) until fully rolled.
Using a serrated bread knife, begin cutting the dough in half, then each half into half, and then each section into thirds, resulting into 12 pieces.
Spray a 9x13 pan with nonstick spray and gently place each cinnamon roll face up into pan and cover again with a damp towel. Place back in 200 degree oven and leave until they double in size (about an hour).
Remove the pan from the oven, preheat to 325 degrees, and then bake for 15-20 minutes until light golden brown on top (don’t over bake or they will dry out!) Let cool while preparing the glaze.
In a large sauté pan, melt the 2 tablespoons of butter. Add diced apples and sauté for 3 minutes.
Add quartered strawberries and apple juice, cook for 1 minute. Pour hot mixture evenly over top of cinnamon rolls and enjoy!