Strawberry-Pecan Cinnamon Rolls
1 3/4 cups milk
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon honey
3/4 teaspoon yeast
4 to 4 1/2 cups all-purpose flour, divided
8 tablespoons butter, softened, divided
2/3 cup strawberry preserves, divided
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
4 ounces cream cheese, softened
1 3/4 cups confectioner's sugar
1-2 tablespoons milk
1/2 teaspoon almond extract
1/2 cup chopped pecans
In a medium saucepan, combine 1 3/4 cups milk, salt, oil, and honey. Heat over
medium heat until warm (118 to 120 degrees F). Place in large bowl. Stir in
yeast and 2 cups of the flour. Cover and let stand for 10 minutes.
Stir in egg and 2 cups of the flour, adding additional 1/2 cup flour if dough is
very sticky. Turn out onto floured surface, knead 6-8 minutes or until smooth.
Cover, and let stand 30 to 40 minutes or until dough has risen by half.
Preheat oven to 375 degrees F (190 degrees C). Spray 2 (two) 9x13 inch pans with
non-stick cooking spray.
Punch dough down to deflate and turn onto floured surface. Divide dough in half,
and let stand for 10 minutes.
Roll out half of the dough into 15X10 inch rectangle. Spread 4 tablespoons of
the softened butter over dough, leaving one inch border. Spread with 1/3 cup of
the strawberry preserves. In small bowl, stir together 1 tablespoon sugar and
cinnamon, sprinkle half of the cinnamon-sugar mixture over the preserves.
Starting at long edge, roll dough, and pinch edges to seal. Gently cut into 12
pieces cut side down in pan. Repeat with remaining dough. Cover and let stand
for 30 minutes. Bake 25-30 minutes or until light brown. Cool completely.
For Icing (READ NOTE BELOW)
In a small bowl, beat together cream cheese, confectioner's sugar, 1 tablespoon
of the milk and almond extract at low speed until smooth, adding additional 1
tablespoon milk if needed. Drizzle over cooled rolls*. Sprinkle with pecans.
Makes 24 rolls.
*NOTE: After removing rolls from oven, let cool in pans for 10 minutes. Transfer
them to cooling racks, and let cool completely before icing. When ready to make
icing, place parchment paper, or waxed paper underneath cooling racks to prevent
your counter from getting sticky from icing the rolls.