Breakfast is about the only meal of the day I can usually control myself to eat something “healthy” so I often avoid going out for pancakes, or making monkey bread or cinnamon rolls. But every so often a girls got to get down and durrrty with some homemade dough. Nothing in the world tastes as good as homemade bread. I seriously adore homemade bread. I just bough a french baguette pan so stay tuned!
Anyways it was Friday night so naturally I decided I should make some overnight rolls to bring into work on Saturday morning. I absolutely love these cinnamon rolls but I wanted something different. So strawberry rolls it was.
I won’t lie this recipe is time consuming, letting the dough rise, but honestly if you have some patience it is WELL WORTH THE WAIT! And can I say how great it is to spend time the night before so in the morning you just pop these babies into the oven, that’s my kind of homemade breakfast!!
I took these to work and they went QUICK! Some people asked for two! The strawberries, brown sugar and corn starch cooked up nicely and made a delicious almost jam like filling. And you could just make a sweet glaze to go on top but I wanted the whole cream cheese frosting!! I mean come on, fresh-baked rolls and cream cheese frosting?! If you don’t love that we can’t be friends, just kidding! We can, but I will try to convince you 😉
- 1 package instant dry yeast
- 1 cup + 2 tbsp warm water (110F-115F)
- 1/4 cup sugar
- 2 tbsp butter, melted
- 4 1/2 tsp tsp nonfat dry milk powder
- 1 tsp salt
- 3 - 3 1/4 cups all purpose flour
- 2 tbsp butter, at room temp.
- 2 cups frozen strawberries
- 2 tbsp corn starch
- 1 cup brown sugar
- 6 oz cream cheese, softened
- 3 tbsp butter, softened
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 2 cups powdered sugar
- 1/8 cup heavy whipping cream
- In the bowl of an electric mixer dissolve yeast in warm water. Add sugar, butter, milk powder, salt and two cups of flour. Mix until smooth. Slowly add in remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the mixer hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
- Preheat oven to 200F and then turn oven OFF. Spray a large bowl with cooking spray and place the dough inside.Place a clean kitchen towel on top of bowl and place bowl in warm but not on oven.
- Check dough after an hour it should have doubled in size, punch down. And place on a floured work surface. roll dough into a 16inchX 12inch rectangle. Grease a 9x13 baking pan and set aside.
- Take the frozen strawberries directly out of the freezer and slice into small chunks, (small enough that when you roll the dough you can still keep a tight roll). In a medium bowl mix together the strawberry chunks, corn starch and brown sugar.
- Spread the butter on top of dough then sprinkle the strawberry mixture evenly over the whole rectangle of dough. Roll the dough as tightly as possible. Then using a very sharp knife slice the dough into 12 even rolls. Place rolls into prepared pan, cover with plastic wrap and place in fridge over night or let rise until doubled in size (30 ish minutes) and bake.
- When you wake up take strawberry rolls out of fridge and set on counter to rise/thaw for 45 ish minutes. Preheat oven to 350F and bake for 25-30 minutes, or until golden brown.
- While baking beat cream cheese for 2 minutes in large bowl. Add butter and beat for another 2 minutes. Pour in vanilla extract, heavy cream and powdered sugar. Beat all together for 4 minutes. Slather on top of cinnamon rolls.
- Once rolls are baked, let cool on a wire rack for at least 10 minutes before slathering cream cheese frosting on top.
Homemade White Chocolate Golden Oreo Peanut Butter…Woah that’s a mouthful of name. But a tasty mouthful I might add. I definitely have had my fair share of mouthfuls of this fabulous peanut butter.
I go through phases with peanut butter. Sometimes I can’t get enough of the stuff but other times I can leave it! And lately I have not been able to get enough of it! Maybe it’s because of the posts on other blogs lately of homemade peanut butter like this one on Averie Cooks.
Anyways I decided it was time I experimented. At first I was going to make plain ol peanut butter but then I had this half opened package of Golden Oreo’s staring at me so I decided I would mix them in and while I was cleaning out the cupboard I found 1/2 open bag of white chocolate chips so I thew those in too.
The peanut butter goes through stages in the food processor. At one point I held the food processor -I was scared it was going to break when the peanut butter had turned into a huge ball. But it didn’t! Yay!
I made this peanut butter and put it away before I could taste it. I had other things to bake that day like this . I was in the other room when my mom came in “Wow! That peanut butter is good!” So I then said “Ya, with white chocolate and Golden Oreo’s in it” and I literally did laugh out loud! She just dabbed her finger in so didn’t get the crunch of the cookie but sure got the sweetness of the white chocolate!!
I have enjoyed dipping Golden Oreo’s in the peanut butter, eating it by the spoonful and when I am feeling healthy dipping apples in it.
It was such a fun experience to make homemade peanut butter. I hope you give it a try, it really is simple (and noisy).
You will watch the peanuts go thru different stages but keep going until it’s creamy and smooth around 5 minutes of processing the peanuts.
Homemade White Chocolate Golden Oreo Peanut Butter
- 2 1/2 cups honey roasted peanuts
- 1/2 cup white chocolate chips
- 10 Golden Oreos crushed
- In a food processor place peanuts. Process for 5 minutes or so. The peanuts will go through different stages but after about 5 minutes of processing they will become smooth and liquidy. At this point add the white chocolate chips. The heat from the peanuts processing for so long will ensure the chips are blended in. Scoop into a bowl and add crushed Golden Oreo's. Store in an airtight container.