While I love a classic warm, sweet, doughy cinnamon bun; some days are just not meant for cinnamon. That's why I was thrilled when I found this recipe from Two Peas and Their Pod. While I followed the recipe for the dough, I changed up the filling for a nice springtime flavor using our Strawberry Rhubarb Spread.
With this base dough, there are so many options for incredibly delicious sweet rolls. Strawberry Rhubarb, Raspberry, Peach Ginger- the possibilities only stop when creativity runs out!
Now, the original dough recipe makes enough rolls to fill two 9X13 baking dishes. The ingredients listed below will be half that, making one 9X13 pan- about 8 large rolls.
Let's gather our ingredients and get baking!
For the dough:
2 1/4 tsp yeast (one packet)
1/2 cup lukewarm water (about 110 degrees F)
3 tbsp shortening/butter
3/4 cup sugar
4 1/2 cups flour
1 cup hot water
1 beaten egg
1 1/2 tsp salt
For the filling:
1 8oz jar Small Batch Kitchen Strawberry Rhubarb Spread
1 cup ricotta cheese
1 cup fresh diced strawberries and rhubarb (optional)
For the frosting:
4 oz cream cheese (room temperature)
1/4 cup butter (softened)
1 cup powdered sugar
1/2 tsp vanilla extract
Follow the instructions here on how to make the dough. Once the dough has risen, roll it into a rectangle about 8-10 inches in length on a lightly floured surface, keeping it 1/4-1/2 inch thick. Spread the ricotta evenly across the dough, then top with Strawberry Rhubarb Spread and optional chopped strawberries. Roll the dough lengthwise, taking care to tuck the edges around the filling so it does not slide across. Cut the roll at 2 inch intervals. It helps to use unflavored floss or clean thread to keep the rolls from being squished.
Place rolls in a lightly greased baking dish, cover, and allow to rise for about an hour or until doubled in size.
Preheat the oven to 350 degrees F. Bake for about 30 minutes, until slightly golden. Cream together the frosting ingredients. Place on warm rolls to melt and glaze or cooled rolls as a frosting.
Enjoy as breakfast or dessert; wow your friends at a beautiful brunch.
Tag us on Facebook or Instagram @smallbatchkitchen if you make this recipe and tell us what you think!