This Cinnamon Rolls Recipe adds a scrumptious strawberry topping to the traditional baked dessert for an extra sweet treat. Surprise Mom on her special day with these for breakfast in bed.
- 1 (16 oz.) pkg. hot roll mix
- 4 Tbsp of sugar, divided
- 1 cup warm water (120-130 degrees)
- 1 egg, lightly beaten
- 2 Tbsp + 1/2 cup butter, softened and divided
- 2 cups frozen strawberries, sliced
- 1/2 cup brown sugar, packed
- 1/2 cup light corn syrup
- 2 tsp ground cinnamon
Combine hot roll mix, yeast, 2 Tbsp sugar, warm water, egg and 2 Tbsp of the softened butter in a mixing bowl.
Blend well into a soft dough.
Lightly flour a flat surface and turn the dough onto the flour.
Knead the dough until smooth (about 5 minutes) then cover 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 and bring to a boil over medium heat.
Cook for 3 minutes stirring continually.
Pour the mixture into the bottom of an ungreased 13×9 baking dish.
Preheat the oven to 375F degrees.
Roll the dough out into a rectangle shape on a lightly floured cutting board.
Combine remaining sugar and cinnamon in a small bowl. Mix well.
Sprinkle the cinnamon-sugar over the entire piece of dough.
Roll the dough into a jelly roll starting with the longer side.
Pinch at the seam to seal, then cut into 12 slices.
Arrange rolls cut-side down into the strawberry sauce in the pan.
Bake until golden brown, about 22 minutes.
Invert onto a platter to serve.
Makes 12 rolls.