Strawberry Crunch Cinnamon Rolls

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1/4 cup (50g) sugar (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• 3 cups (360g) flour (+ more if needed) (for the dough)
• 3/4 tsp salt (for the dough)
• + 1/3 cup (80g) warm heavy cream to pour over rolls right before baking (for the dough)
• 1 cup chopped strawberries (for the strawberry filling)
• 1 1/2 tbsp (19g) granulated sugar (for the strawberry filling)
• 1/2 tsp lemon juice (for the strawberry filling)
• 1 tsp cornstarch (for the strawberry filling)
• 1 1/2 tsp cold water (for the strawberry filling)
• 6 tbsp (85g) unsalted butter, softened (for the filling)
• 2/3 cup (133g) brown sugar (for the filling)
• 2 tsp cinnamon (for the filling)
• 12 golden oreos (for the strawberry crunch)
• 1/2 cup freeze dried strawberries (for the strawberry crunch)
• 1 tbsp strawberry jello powder (for the strawberry crunch)
• 2 tbsp (28g) melted unsalted butter (for the strawberry crunch)
• 6 oz (170g) cream cheese, room temp (for the icing)
• 1/4 cup (57g) unsalted butter, room temp (for the icing)
• 1 1/2 cups (180g) powdered sugar (for the icing)
• 3/4 tsp vanilla (for the icing)
• Pinch of salt (for the icing)

Instructions

1. Cook strawberries, sugar, & lemon juice in a saucepan over medium heat, stirring occasionally & mashing as they soften.
2. Once the mixture is simmering/bubbly, combine cornstarch & water in a separate bowl to create a slurry.
3. Slowly stir slurry into the strawberries.
4. Cook until thick & jammy.
5. Transfer to a bowl & cover with plastic wrap on top. Let cool.
6. Combine the warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
7. Add egg, egg yolk, and melted butter, mix.
8. Stir in salt and flour.
9. Mix until a soft dough forms.
10. Knead the dough on a lightly floured surface for 8-10 minutes.
11. Place in a lightly greased bowl, cover, & let rise for 1-1 1/2 hrs/until doubled.
12. For the filling, mix the soft butter, brown sugar, & cinnamon until combined/spreadable.
13. Roll dough into a large rectangle on a lightly floured surface.
14. Spread filling evenly. Spread a thin layer of strawberry filling over it. Sprinkle some of the strawberry crunch.
15. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly.
16. (Or you can tightly roll the whole thing then slice)
17. Place in greased 9x13 pan.
18. Cover & let rise 30-45 more min.
19. Pour warm heavy cream over the rolls right before baking.
20. Bake at 350°F for 22-25 min until golden.
21. To make the icing, beat cream cheese and butter together until smooth.
22. Then, beat in powdered sugar and vanilla until fully combined.
23. Spread over the warm rolls.
24. Top with strawberry crunch & strawberries.