Strawberry Topped Cinnamon Rolls Recipe

Strawberry Topped Cinnamon Rolls Recipe Ingredients:

1 (16 oz.) pkg. hot roll mix
4 T of sugar, divided
1 C warm water (120-130 degrees)
1 egg, lightly beaten
2 T + 1/2 C butter, softened and divided
2 C frozen strawberries, sliced
1/2 C brown sugar, packed
1/2 C light corn syrup
2 t ground cinnamon

Strawberry Topped Cinnamon Rolls Recipe Instructions:

Set the oven temperature to 375 degrees allowing the oven to heat.
Place the hot roll mix including the yeast packet into a mixing bowl.
Add in 2 T of the sugar.
Pour the warm water into the bowl.
Add the egg and 2 T of the softened butter.
Blend the ingredients together well until it forms a soft dough.
Flour a flat surface lightly.
Turn the dough onto the flour and knead for 5 minutes or until smooth.
Cover the dough with a kitchen towel and allow it to stand for 5 minutes.
Place the strawberries, brown sugar, corn syrup and remaining butter into a saucepan.
Place the saucepan over medium heat and bring the mixture to a steady boil.
Stirring continuously, cook the mixture for 3 minutes.
Pour the mixture into the bottom of an ungreased 13×9 baking dish.
Lightly flour the flat surface again and roll the dough out into a rectangle.
Place the remaining sugar into a small mixing bowl.
Sprinkle in the cinnamon and toss to combine well.
Sprinkle the mixture over the entire piece of dough.
Starting with the long side, roll the dough up into a jelly roll.
Pinch the seam to seal then cut into 12 slices.
Place cut side down over the top of the strawberry sauce in the prepared pan.
Bake 22 minutes or until the rolls are a golden brown.
Invert onto a serving platter.

Makes 1 dozen rolls

It’s a guarantee that Mom will be surprised when you serve her one of these little treats. Add a cup of coffee or tea and it will be a breakfast she will always remember. Fresh strawberries or fresh or frozen rhubarb can also be used.

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