Strawberry-Pecan Yeast Rolls Recipe

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Strawberry-Pecan Yeast Rolls Recipe

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These treats are so good! The strawberry filling, creamy glaze and crunchy nuts balance the sweet yeast rolls so perfectly. My family loves to eat them as much as I enjoy making them.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 25 min. + cooling

Ingredients

  • 4 to 4-1/2 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1-1/2 cups 2% milk
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 1 large egg
  • FILLING:
  • 1/4 cup butter, softened
  • 2/3 cup strawberry preserves
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 3 ounces cream cheese, softened
  • 1-3/4 cups confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1 to 2 tablespoons 2% milk
  • 1/2 cup chopped pecans

Directions

In a large bowl, combine 2 cups flour, yeast and salt. In a small saucepan, heat milk, oil and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a lightly floured surface. Divide in half; roll each portion into a 15x10-in. rectangle. Spread butter to within 1/2 in. of edges; spread with strawberry preserves. Combine sugar and cinnamon; sprinkle over preserves.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll into 12 slices. Place cut side down in two greased 15x10x1-in. baking pans. Cover and let rise until almost doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 20 minutes. For glaze, in a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth. Add enough milk to achieve desired consistency; drizzle over rolls. Sprinkle with pecans. Yield: 2 dozen.
Originally published as Strawberry-Pecan Yeast Rolls in Country Woman Christmas Annual 2006, p30

Nutritional Facts

1 each: 202 calories, 6g fat (3g saturated fat), 20mg cholesterol, 139mg sodium, 33g carbohydrate (16g sugars, 1g fiber), 4g protein.

  • 4 to 4-1/2 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1-1/2 cups 2% milk
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 1 large egg
  • FILLING:
  • 1/4 cup butter, softened
  • 2/3 cup strawberry preserves
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 3 ounces cream cheese, softened
  • 1-3/4 cups confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1 to 2 tablespoons 2% milk
  • 1/2 cup chopped pecans
  1. In a large bowl, combine 2 cups flour, yeast and salt. In a small saucepan, heat milk, oil and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each portion into a 15x10-in. rectangle. Spread butter to within 1/2 in. of edges; spread with strawberry preserves. Combine sugar and cinnamon; sprinkle over preserves.
  4. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll into 12 slices. Place cut side down in two greased 15x10x1-in. baking pans. Cover and let rise until almost doubled, about 30 minutes.
  5. Bake at 350° for 25-30 minutes or until golden brown. Cool for 20 minutes. For glaze, in a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth. Add enough milk to achieve desired consistency; drizzle over rolls. Sprinkle with pecans. Yield: 2 dozen.
Originally published as Strawberry-Pecan Yeast Rolls in Country Woman Christmas Annual 2006, p30

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