Prep 30 mins
Cook 35 mins
Move over Cinnamon Rolls! These delicious Strawberry Rolls make a great breakfast dish as well as a summer dessert served warm with vanilla ice cream. The hardest thing about this recipe is waiting for the rolls to cool down enough to eat!
- 1 1⁄2 lbs strawberries, hulled, washed and drained
- 2⁄3 cup strawberry jam
- 1 tablespoon butter
- 1 tablespoon cornstarch
- 1 tablespoon quick-cooking tapioca
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄3 cup sugar
- 2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 4 ounces cold butter, cut into 1/2 inch dice
- 3⁄4 cup cold milk
- First prepare the biscuit dough: Sift the flour with the baking powder and salt.
- Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
- Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
- Turn out the dough onto a work surface and knead once or twice to gather it into a mass – DO NOT OVERWORK THE DOUGH – pat into a rectangle.
- The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
- Preheat the oven to 450°F and line the oven floor with foil to catch any drippings.
- Spread the strawberries on paper towels to dry.
- In a small bowl, stir the jam to loosen it.
- In a saucepan, melt the butter and keep it warm.
- In a large bowl, whisk together the cornstarch, tapioca, spices and sugar.
- Halve any very large berries.
- Gently toss the berries with the dry ingredients.
- On a lightly-floured surface, roll out the biscuit dough into a 10 by 18-inch rectangle.
- Square off the corners.
- Brush the dough lightly with about half the melted butter.
- Using a spatula, spread the jam over the rectangle, leaving a ½-inch border on one long side.
- Starting at the opposite long side, roll up the dough jellyroll fashion and pinch the seam closed.
- Roll the log so that it is an even diameter, 18-inches long; turn the log seam side down.
- Quarter the log, then cut each quarter into 3 equal pieces so that there will be 12 rolls in all.
- Give the strawberry filling a couple of gently folds to remix and spoon into a 9 inch glass pie plate and smooth the top as well as you can.
- Arrange 8 biscuits around the perimeter of the pie dish and the remaining 4 biscuits into the center.
- Don’t push the biscuits down into the strawberries.
- Bake the Strawberry Rolls for 20 minutes, or until the top is golden-brown and the filling is bubbling.
- Lower the oven temperature to 350°F, loosely cover the Rolls with foil and bake for 15 minutes longer.
- Cool for 30 minutes before serving.
I just made this yesterday for my family, and it was great! Everyone loved it, and they want me to make it again soon. They are much better than cinnamon rolls! Thanks for the new recipe!
I was a little dissappointed with this recipe. The biscuit-like dough was an interesting concept, but extremely hard to work with. Also, I was disturbed that the instructions called for sugar, but there was none in the ingredient list. As a result, I forgot to add any!