PEI Strawberry Cinnamon Rolls
1 ¾ cups milk
¾ teaspoon salt
1 tablespoon vegetable oil
1 tablespoon honey
¾ teaspoon yeast
4 to 4 1/2 cups all-purpose flour, divided
½ cup butter, softened, divided
2 cups freshly picked Prince Edward Island strawberries
2 tablespoon icing sugar
2 tablespoon granulated sugar
1 teaspoon ground cinnamon
4 ounces cream cheese, softened
1 ¾ cups icing sugar
Juice from Strawberries
In a medium saucepan, combine the milk, salt, oil, and honey. Heat over medium heat until warm to the touch. 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 ½ cup flour if dough is very sticky. Turn out onto floured surface, knead 6-8 minutes or until smooth. Cover, and let stand in a warm place for 30 to 40 minutes or until dough has risen by half.
Preheat oven to 375˚F. Spray two 9” pie pans with non-stick cooking spray.
While waiting prepare the filling.
Punch dough down to deflate and turn onto floured surface. Divide dough in half, and let stand for 10 minutes
Mash the fresh PEI strawberries together with the icing sugar; once mashed strain through a fine sieve, reserving the juice.
In a small bowl combine the granulated sugar and cinnamon.
Roll out half of the dough into 15X10 inch rectangle. Spread half of the softened butter over the dough, leaving one inch border. Spread with 1 cup of the mashed strawberries. Sprinkle half of the cinnamon-sugar mixture over the strawberries. Starting at long edge, roll dough, and pinch edges to seal. Gently cut into 12 pieces and place in the pan cut side down. Repeat with remaining dough. Cover and let stand for 30 minutes. Bake 25-30 minutes or until light brown. Cool completely.
Using an electric mixer on medium speed beat together cream cheese and icing sugar, until smooth. Turn mixer down to low speed and gradually pour in reserved strawberry juice and mix until completely combined.