It has been a crazy year so far. I decided to let my blog sort of fall in the background of my life again, and I’m a bit bummed about it. So many things have been happening this year, which is a bit crazy for me. I’m used to me and my husband sort of having quiet evenings at home, and well…I kind of made myself SUPER busy the past few months.
To re-motivate myself back into blogging, I am joining up with some amazing bloggers for #brunchweek! The sponsors were ridiculously generous with us bloggers, and I’m excited to feature 3 recipes using products from the sponsors for #brunchweek!
This first one just screams spring/summer to me! Fluffy rolls with plenty of strawberry filling, topped with a sweet orange icing. It’s just SO good! I used Dixie Crystals Sugar, Red Star Platinum Yeast and Nielsen-Massey Almond Extract to make these rolls, and y’all..these rolls are just spectacular! If you want a fruity twist on the average cinnamon roll, give this a try! Another perk to this recipe is that the rolls come together fairly quickly, considering it’s a yeast-based roll recipe!
Strawberry Rolls with Orange Icing
Heavily adapted from: Gimme Some Oven
For the Dough:
- 1 cup whole milk
- 1/4 cup unsalted butter
- 3 1/2 cups all-purpose flour, divided
- 1/4 cup Dixie Crystals Granulated Sugar
- 1/2 tsp. salt
- 1 envelope Red Star Platinum Yeast
- 1 egg
For the Filling:
- 1 pint fresh strawberries, chopped
- 1/4 cup Dixie Crystals Granulated Sugar
- 1 tbsp. cornstarch
- 1/2 tsp. orange zest
- 1/4 tsp. Nielsen-Massey Almond Extract
For the Icing:
- 1 cup Dixie Crystals Confectioners Sugar
- 1/2 tsp. orange zest
- 2-3 tbsp. fresh orange juice
- 1/4 tsp. Nielsen-Massey Almond Extract
- To make the filling, cook the strawberries and sugar together in a small saucepan on medium-low heat, for about 5 minutes, until the juices from the berries cook out. Whisk in the cornstarch and zest, and cook for another two minutes. Remove from heat and stir in the almond extract. Chill the mixture fully in the fridge before making the dough.
- To make the dough, place the milk and butter in a microwave-safe bowl. Microwave the ingredients for 1 minute, then remove the mixture and stir well. Microwave the mixture in 20-second intervals, until the milk/butter mixture is melted and warm to the touch. You want the mixture to be about 110°F (which is ideal for yeast), so if it’s hotter than that, allow the mixture to sit for a few minutes until it reaches that temperature. Once it has reached the temperature, sprinkle in the yeast and mix well.
- In the bowl of a stand mixer fitted with the dough-hook attachment, whisk together 3 cups of the flour, the granulated sugar and salt, until the mixture is well-combined. Add in the milk/butter/yeast mixture and the egg. Mix everything on medium-low speed until the dough is combined. If the dough appears to be sticking to the sides of the bowl, add in the rest of the flour (1/4 cup at a time), until the dough forms into a bowl and starts to pull away from the sides of the bowl. Continue kneading the dough in the mixer for 5 minutes on medium-low speed. Remove the dough from the bowl, and form it into a ball. Place the dough in a well-greased bowl and cover the dough with a damp towel. Allow the dough to rest for 10 minutes.
- After the 10 minutes, place the dough ball on a well-floured work surface. Flour your rolling pin well, and roll the dough out into a 14 x 9-inch rectangle. Use a spatula to evenly spread the strawberry filling over the entire surface of dough with the exception of the top inch of the longer side of the dough (so a 14 x 1-inch strip at the top).
- Starting at the bottom 14-inch edge of the dough, tightly roll up the dough, using a back and forth motion, until you reach the top inch of the dough. At that point, pull the top of the dough to meet the dough roll and pinch the top into the roll, to seal the dough roll in. Take a serrated knife or a piece of unflavored dental floss to cut the dough into 11 equal rolls. Place the cut rolls into a well-greased deep pie dish, and cover the pie plate with a damp towel. Allow the dough to rise for 25 minutes.
- While the dough rises, preheat the oven to 350°F. When the dough has finished rising, remove the towel, and place the pie dish on the center rack of the oven, and bake the rolls for 15-20 minutes, until the rolls are golden-brown and fully cooked through (I put a fork in the middle roll to check to see if the dough is cooked through). Once the rolls are finished baking, allow them to cool on a wire rack for at least 5 minutes before drizzling with icing.
- To make the icing, whisk the confectioners sugar, orange zest, fresh orange juice and almond extract together in a bowl. After the rolls have slightly cooled, drizzle the rolls with the icing. Enjoy when the rolls have reached a warm temperature.
Please read more about #brunchweek below, and be sure to check out the amazing giveaway, courtesy of #brunchweek’s generous sponsors!!
Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book
For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.
Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.
Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board
Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop
Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.
Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus
Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.
Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.
If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.
To enter the giveaway, please enter using the widget below (giveaway rules are at the bottom of this post and within the widget):
Take a look at what the #BrunchWeek Bloggers are creating today!
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections
BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings
BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures
BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking
BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.