Put down the cinnamon rolls ‘till fall, homies! Grab a Strawberry Skillet Roll, instead! These rustic rolls are made with a hint of cinnamon in the dough, homemade strawberry vanilla jam, and sliced strawberries. Top them off with a strawberry glaze and you have the perfect summer breakfast!
Happy Monday and welcome to August!! I risk sounding repetitive here, but dammit – Where the hell did the time go?
One moment I’m jumping up for joy over daylight savings, next I’m buying school supplies. Holy reality, Batman! My summer is almost gone. I haven’t accomplished enough. I haven’t eaten all the ice cream or visited all the outdoor activities.
Dammit, I haven’t eaten all the things in Smorgasburg yet! I haven’t worn half my summer dresses. Well, that’s mostly because I decided – Or rather, my hips decided for me – To remain fat one more year.
Sigh… Alright, let me look at the positives.
We have a few more weeks of summer. I will be warm for at least 6 more weeks. I’m going to Carpe Diem that motherfucker.
But first… Flow with me, let’s talk about these Strawberry Skillet Rolls. As the title suggests, these rolls are baked in a cast iron skillet. Can I go all googly eyed on my cast iron skillet for a second?
How can you not love a vessel which allows you to cook or bake anything? Hmm? Am I right, or am I right?!
From fried chicken to skillet cakes, the cast iron skillet is the sh-iet!!
These rolls. In my skillet!!! The dough is perfection. I mixed it with a little bit of cinnamon for the warm and fuzzies. Or perhaps it’s my nod to fall. I see you there, fall. *wink*
I used whole eggs here and this added to the fluffies in the final product. I feel like I discovered something new here, unlike that hack Christopher Columbus.
The filling. The filling, yo!! It’s part strawberry vanilla jam, part macerated strawberries mixed with a bit of cornstarch. It is all sorts of summer delicious.
I would be remiss if I didn’t mention, the filling is a bit on the hot mess side. And that is A-Okay, people. These rolls are not for company. They’re not to impress your fancy, yet uber snobby friend who claims she’s not snobby. She is. She so is.
Nah, bruh. These buns are for you.
Let’s call them rustic. Yeah, rustic.
Cut and place in the skillet. No rhyme, no reason. Some rolls are larger, some smaller. Who cares? Give them a short second rise, pop ’em in the oven, and wait for heat to do its thing.
Once they’re out, wait for them to cool and glaze them with a summery as hell strawberry infused glaze.
These rolls are fluffy, tart from the strawberries, with a hit of sweetness from the glaze.
You’re gonna love ’em.
That’s it, folks.
Flex your dough kneading arm and get to breakfast!
Strawberry Skillet Rolls
For the yeast
- 1/4 cup warm water not warmer than 105 degrees Fahrenheit
- 1/4 ounce about 1 scant tablespoon Active dry yeast
- 2 teaspoons Granulated sugar
For the dough
- 4 3/4 cups spooned then leveled all-purpose flour, spooned into measuring cup then leveled -
- 6 tablespoons 3/4 stick unsalted butter at room temperature
- 1/3 cup dark brown sugar packed
- 1 1/4 teaspoon salt
- Yeast mixture
- 3 large eggs
- 3/4 cup 6 ounces whole milk
- 2 teaspoons ground cinnamon
- ¼ cup granulated sugar for sprinkling skillet
For the strawberry filling
- 3/4 cup Granulated sugar
- 1 cup Sliced strawberries
- 2 teaspoons Cornstarch
- 2 cups Strawberry jam
- 2 tablespoons unsalted butter plus more for your baking vessel
For the glaze
- 2 cups confectioners' sugar
- 1 tablespoon milk
- ¼ cup pureed strawberries
- 1 1/2 teaspoons vanilla bean paste
For the yeast:
- In a small bowl, combine warm water, yeast, and sugar. Stir to dissolve the yeast as best you can and set aside until yeast is foamy. This should take about 5 minutes or so.
Make the dough:
- In a bowl of an electric mixer fitted with a paddle attachment, add 4 cups of flour, butter, granulated sugar, and salt. Mix on low for a few seconds to combine. Stop the mixer and add the yeast mixture, eggs yolks, and milk. Mix on medium to combine. Scrape the dough from the mixer and dump onto a lightly floured surface. Knead until the dough, sprinkling the remaining 3/4 cup of flour as needed until dough is smooth and elastic, about 5-7 minutes. The dough should feel slightly sticky. Alternatively, you can mix the dough in your stand mixer using a dough hook over medium speed until the dough is smooth and elastic.
Butter a large bowl, and shape the dough into a ball. Place the ball of dough inside the bowl and turn it a couple of times to coat with butter. Cover the bowl with plastic wrap of a damp dish towel and allow it to rise for about an hour in a warm place until doubled in volume. This may take longer if your area is not warm. While your dough is rising, make the filling:
Make the filling:
- In a medium bowl combine strawberries, sugar, and cornstarch and set aside. Measure out the strawberry jam and set aside. Melt the butter and set aside as well.
Cut the buns:
- Remove dough from the bowl and turn onto a lightly floured surface. Press the dough down with your hands and shape it into a rough square. Roll the dough into a 12x18 rectangle, lifting the dough every so often to make sure it doesn't stick. Lightly sprinkle flour as needed. If your rectangle is longer or shorter than 12x18, don't sweat it. Brush the dough with melted butter, add the strawberry jam, and then sprinkle with sliced strawberries.
- Starting from the long side, roll the dough into a cylinder. Place the dough seam side down onto your surface and cut into about 12-14 slices.
- Preheat your oven to 375 degrees Fahrenheit.
- Heavily butter a 12 inch cast iron skillet. Sprinkle skillet or dish with granulated sugar. Place the dough slices, cut side down on the skillet or pyrex dish. You can crowd them, it's ok. Cover with a damp towel or plastic wrap and allow to rise slightly in a warm place for about 30 minutes.
Bake the buns:
- Place the buns in the preheated oven and bake until the tops are golden brown, about 25-30 minutes. About 5 minutes before the buns are due to come out of the oven, make the glaze.
Make the glaze:
- In a medium bowl, combine the confectioners' sugar, milk, strawberry puree, and vanilla bean paste. Mix until smooth and combined.
Glaze the buns:
- Remove buns from the oven and allow to cool slightly, about 5 minutes or so. You can either remove the buns from the cast iron skillet and glaze, or you can glaze in the vessel. Whatever floats your boat. Spoon or spread the glaze on top of the buns. Go in on those bad boys.
- Sticky buns are best eaten the day they're made, but if you plan eating them the next day, place in the microwave for a few seconds to soften.