Strawberry Cinnamon Rolls

INGREDIENTS

Dough:

• 1 tbsp dry yeast
• 2 tsp sugar
• 70 g icing sugar
• 1/2 cup warm water
• 600 g plain flour
• 1/2 tsp salt
• 250 ml milk
• 50g tbsp unsalted butter
• 2 large eggs

Filling:

• ½ cup Bonne Maman Strawberry Conserve
• ½ cup softened butter
  
• 1 tbsp cinnamon

Frosting:

• 3 tbsp Bonne Maman Strawberry Conserve
• 120g softened cream cheese
  
• 2 tbsp softened butter
• 1 ½ cup icing sugar
• 2 tbsp milk

METHOD

Make the Dough:

1. Mix yeast, sugar, and warm water. Wait 5 mins until frothy.
2. In a large bowl, combine flour, icing sugar, and salt. Stir in milk, butter, eggs, and the yeast mixture. It will be a sticky, thick batter.
3. Cover and leave in a warm spot for 1 hour (until doubled/tripled).

Shape & Fill:

1. Turn the sticky dough onto a heavily floured surface. Knead in enough extra flour just until it’s soft and you can handle it without it sticking to your hands.
2. Roll into a 1cm thick rectangle.
   
3. Spread with cinnamon butter and Bonne Maman Strawberry Conserve. Roll into a log and slice into rounds.
   

Bake & Glaze:

1. Place rolls in a greased dish. Let them sit in a warm spot for 30-45 mins to puff up.
2. Bake at 180°C for 30–35 mins until golden.
   
3. Whip your icing ingredients until smooth and thick. Pour the icing over the rolls as soon as they come out of the oven.
   
4. Dollop extra Bonne Maman Strawberry Conserve over the icing and serve!