With Easter just around the corner, I wanted to create a delicious breakfast. Freshly baked homemade cinnamon rolls are one of my favorite things to make and eat! I used my favorite recipe for quick and easy dough combined with Lucky Leaf Strawberry Pie filling – let’s just say these were from another world!
Nothing compares to the Lucky Leaf cake filling. It was filled with delicious strawberries inside. Can you imagine a cinnamon bun with strawberry icing and strawberries inside when you take a bite? Life doesn’t get much better than that, my friends. Oh, wait, it does. These are glazed with a lemon cream cheese frosting. It took these amazing cinnamon rolls to mind-blowing levels. It was the perfect icing for these delicious strawberry cinnamon rolls.
Cinnamon rolls can be intimidating, especially if you haven’t made them before. Don’t worry about it. This recipe is perfect for those who want it quick and easy. Anyway, I’m impatient when it comes to the dough. I don’t want to wait for hours for them to get up. I want to be able to throw everything in the oven within an hour and enjoy the deliciousness as soon as possible! Once you use this dough recipe, it will become your favorite! And once you taste the incredible strawberry flavor of these cinnamon rolls, you’ll make them for your family again and again!
Delicious strawberry cinnamon rolls made with Lucky Leaf Pie Filling and a quick and easy dough recipe will be in the oven in no time!
Ingredients of the dough:
3¼ cups of flour 2 teaspoons of instant yeast ¼ cup of white sugar ½ teaspoon salt 1 egg ¼ cup of water ¾ cup of milk ⅓ cup butter, softened
21-ounce can of Lucky Leaf strawberry shortcake filling 2 teaspoons cinnamon ½ teaspoonful of sugar
Lemon Cream and Frosted Cheese:
4 ounces cream cheese, softened 3 tablespoons of butter, softened 1 cup of powdered sugar ¼ half and half cup 2 teaspoons lemon juice 1 tablespoon of lemon peel (one lemon) 1 teaspoon vanilla
To make the dough: In a small saucepan over medium-low heat add the milk and butter. Stir until butter has melted and removed from heat. Let it rest until it is warm.
In a large mixing bowl, whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the mixer with the dough hook attached. (You can also do this by hand, just knead it until it is smooth once all the ingredients are added). Add the egg and water and mix until it starts to combine. Slowly add the milk mixture and a cup of flour until the dough begins to form and is smooth. Let the dough rest for 10 minutes.
On a lightly floured surface, roll the dough into a large 9×15 square. Approximately ¼-1/2 inch thick. Spread the strawberry shortcake filling evenly over the dough. In a small bowl combine the cinnamon and sugar and sprinkle over the strawberry shortcake filling. Roll the 15-inch side into a log and pinch the seams. Cut into 9-12 slices depending on the thickness of the cinnamon rolls. Place in a greased 9×13-inch tray and cover with a damp cloth and let rise for 30 minutes.
Preheat the oven to 375 degrees. Bake for 30 minutes or until only the top is browned.
To make the glaze: Beat the cream cheese, butter, and powdered sugar until smooth. Add half and half, vanilla, lemon juice, and lemon peel until combined. Frost over the hot cinnamon rolls and enjoy!