A Berry Brunch with a Printable Invitation and Strawberry Rolls with Vanilla Glaze

I have a fun post for you today - my popular Strawberry Invitation that's available as a customized Print at Home File is now also in my etsy shop as an instant download. You can now choose to download it as a Fill-In Printable Strawberry Party Invitation and start customizing it immediately yourself. You can either hand-write in the details or bring the file into you favorite photo editing program and add in the type before printing. Celebrating any strawberry themed party just got a whole lot easier with this Strawberry Invitation Printable.

Speaking of strawberry parties - how about having a bridal shower brunch that's strawberry themed and serving these delicious Strawberry Rolls with Vanilla Glaze from the photo filled cookbook, Sally's Baking Addiction? Sally is the editor of the popular blog SallysBakingAddiction.com and her new cookbook is filled with so many amazing and "Irresistible Cookies, Cupcakes & Desserts for your Sweet-Tooth Fix". Today, Sally is here to share her recipe for the Strawberry Rolls with Vanilla Glaze.

Strawberry Rolls with Vanilla Glaze | from Sally's Baking Addiction | as seen on Brenda's Wedding Blog

Strawberry Rolls with Vanilla Glaze Recipe

Prep time: 30 minutes • Total time: 2 hours, 25 minutes • Makes: 10–11 rolls

Filling
1 1/2 cups (190g) finely chopped strawberries
1/3 cup (70g) granulated sugar
1 1/2 tbsp cornstarch

Dough
2 3/4 cups (345g) all-purpose flour, plus extra for dusting
3 tbsp granulated sugar
1 tsp salt
2 1/4 tsp instant dry yeast (1 standard packet)
1/2 cup (120ml) water
1/4 cup (60ml) milk
2 1/2 tbsp (40g) butter
1 egg

Glaze
1 cup (120g) confectioners' sugar
1 tsp vanilla extract
2 tbsp (30ml) heavy cream or milk

1. Make the filling: Warm the diced strawberries in a small saucepan over a medium heat. Stir constantly for 4 minutes until the strawberry juices have been released. Add the granulated sugar and cornstarch and continue to stir for another 2 minutes. The mixture will thicken. Remove from the heat and chill until ready to use. The filling must be very cold.

2. Make the dough: In a large bowl, toss 2 1/4 cups flour, the granulated sugar, salt, and yeast together until evenly dispersed. Set aside.

3. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch—about 125-130 degrees F. Stir the butter mixture into the flour mixture. Add the egg and add at least 1/3 cup of additional flour to make a soft dough. You may need up to 1/2 cup if your dough is too wet. The dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

4. On a lightly floured work surface, knead the dough for 3 minutes. Lightly spray a bowl with non-stick spray and set the dough inside. Let rest for 10 minutes.

5. After 10 minutes, roll the dough out into a 14 x 8in rectangle. Spread the strawberry filling on top. Roll up the dough tightly along the long edge. Cut into 10-11 even pieces and arrange them in a lightly greased, 9-in, round or square pan. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 1-1 1/2 hours. **

6. After the rolls have doubled in size, preheat the oven to 375 degrees F. Bake for 25–30 minutes until lightly browned. After 15 minutes, rotate the pan in the oven and loosely cover the rolls with aluminum foil to avoid heavy browning.

7. Make the glaze: Mix the confectioners’ sugar, vanilla, and cream together until smooth and drizzle over the rolls immediately before serving. These rolls taste best served on the same day. Unglazed rolls may be frozen for up to 2 months.

** Sally Has Included This Note: The rolls must rise in a warm environment. When it’s time for rising, I preheat the oven to 200 degrees F. Then I turn the oven off and place the rolls inside. After 1–1 1/2 hours, the rolls will be puffy and ready to bake. To make the night before, simply cover the rolls and allow to rise. Then leave out at room temperature until they’re ready to bake in the morning.