I love cinnamon rolls. Adore them. They are my all time favourite breakfast food and I love making them just as much I love eating them. However, they are full of warm flavour that we associate with autumn and winter, so I don’t really make them over the summer. When summer comes, it’s time for sweet rolls! Super versatile, forgiving, rich dough pairs so well with flavours like lemon and berries. This time I decided to make a huge roll because why not?
- 90 g butter
- 250 ml milk
- 1 sachet dried yeast
- 55 g sugar
- 1/2 tsp salt
- 450 g flour
- 300 g strawberries
- 100 g butter, softened
- 100 g sugar
- 1 lemon
- 200 g icing sugar
- Heat the milk and butter together until butter is melted. If the mixture is too hot, let it cool slightly because you don’t want to kill the yeast. Mix in the sugar.
- Add in the yeast, flour and salt. Knead by hand for 10 minutes until the dough comes together and is stretchy and soft, but not sticky.
- Cover the dough and let rise for an hour.
- Zest the lemon and rub the zest into the sugar. Cut your strawberries into pieces.
- Deflate the dough slightly and roll it into a rectangle that’s about 5 millimeters thick. Spread the butter out on the rolled out dough and sprinkle the lemon sugar on top of it. Sprinkle over the cut up strawberries.
- Cut the dough into strips that are about as thick as the pan you’ll be baking your roll in. Of course you ca roll this out to make regular sized rolls, if you do that, I suggest doubling the recipe.
- Roll these strips to form a huge roll and transfer it to your pan. Let rest for 30 minutes. Preheat your oven to 180 degrees Celsius.
- Bake your roll for 25-30 minutes. If it’s getting brown fast, cover with aluminum foil after 15 minutes.
- Juice your lemon and mix the juice a little by little with the icing sugar. Once the roll has finished baking, let col slightly and then drizzle over the prepared icing. Enjoy while still warm!