Strawberry Pecan Cinnamon Rolls

For all the strawberry lovers out there, this recipe is definitely one to try!

These cinnamon rolls make a great breakfast or desert! Perfect for special occasions like Valentine's Day or those beautiful summer mornings.

Sprinkle some pecan pieces over the top and enjoy!

Ingredients:
Strawberry & Cinnamon Filling
3 cups Frozen or Fresh Strawberries
3 tablespoons Brown Sugar, packed
2 teaspoons Lemon Juice
1 tablespoon + 1 teaspoon Corn Starch
2 tablespoons Water
1/2 cup Unsalted Butter, melted
1 cup Granulated Sugar
Ground Cinnamon, as much as you prefer

Tangzhong
1/4 cup All-Purpose Flour
3/4 cup Water
1/4 teaspoon Salt

Dough
3 1/2 cups All-Purpose Flour
1/3 cup Granulated Sugar
2 teaspoons Instant Yeast
3/4 teaspoon Fine Sea Salt
1/2 cup Whole Milk, room temperature
1 Large Egg, room temperature
1 teaspoon Vanilla Extract
Tangzhong
4 tablespoons Unsalted Butter

Strawberry Glaze
1 ounce Cream Cheese, room temperature
4 tablespoons Unsalted Butter, room temperature
1 cup Powdered Sugar
2 tablespoons Strawberry Filling
1 tablespoon Whole Milk

Additional Toppings
Chopped Small Pecan Pieces

1. For the Strawberry & Cinnamon Filling, in a saucepan cook the strawberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally. Mash the berries as they cook.
2. Once jam starts to thicken, combine cornstarch and water, then add it to the jam.
3. Stir frequently for 5 minutes. Once the jam becomes thick, take it off the heat, set aside 2 tablespoons for the glaze and set the rest in a bowl in the fridge.
4. In a bowl, combine the sugar and cinnamon and set aside.
5. For the Tangzhong, in a saucepan whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly for 5 minutes. Set it aside in a bowl until ready to use for the dough.
6. For the Dough, in a stand mixing bowl, mix together flour, sugar, yeast, and salt.
7. Add in egg, milk, vanilla, and Tangzhong. Knead on low for 2 minutes or until a shaggy dough ball forms.
8. Add in butter 1/2 tablespoon at a time. Let it fully incorporate into the dough before adding another 1/2 tablespoon.
9. Continue kneading for 10 minutes or until the dough looks smooth.
10. Remove the dough from the bowl and pull the sides down into the bottom center to make a smooth round ball. Place the dough ball into a bowl, cover with plastic wrap and let it rise for 45-60 minutes, or until doubled in size. 
11. Roll dough out on a floured surface into a 14x18 rectangle. 
12. Take the 1/2 cup melted butter and spread it over the dough reaching the edges, sprinkle cinnamon sugar over the top, followed by the strawberry jam.
13. Take a pizza cutter and cut the dough into 10-12 strips. Roll each strip and put them into a greased 9x13 pan. We used a 9x13 baking dish.
14. Cover the pan with plastic wrap and let the rolls rise for 45-60 minutes. Preheat the oven to 325 degrees.
15. Bake the rolls for 25 minutes or until the tops are lightly golden brown. If using a glass dish, cooking time can take longer. 
16. For the Strawberry Glaze, in a bowl combine butter, cream cheese, and powdered sugar until smooth. Add in milk and strawberry jam. 
17. Spread over the cinnamon rolls. Sprinkle pecan pieces over the top, serve and enjoy!