A wise lady once said, “Sure, I’d like to get married. But not as much as I’d like to be dipped into a big vat of warm, rising bread dough.”
I like that quote/joke so much I’m convinced I’ve used it before to introduce a baked goods post. But I’m not looking back! Onward, friends. It’s still true, and it’s still funny.
Besides, fluffy dough will never scrutinize your spending (vintage cookbooks will be a worthwhile investment as long as carrot puree molds are funny, i.e. forever). It also will not invade your Food Styling Props Space with dinner plates or something equally zany. No, tangy buttermilk-kissed dough will do no such thing. It will rise, and then, you will fill it with juicy strawberry filling, bake it to golden perfection, and collect high-fives like it’s your job.
The buttermilk part of this recipe comes mostly from powdered buttermilk–because my favorite cinnamon roll recipe base calls for heated milk, and heated buttermilk does not exist in this universe. If you go looking for it, you’ll come up with only curds and warm whey… Gross, unless we want cheese.
If you happen to have a recipe in which you could conveniently sub the milk (or another liquid, I guess) with buttermilk, you could get to the next level with a double dose of buttermilk. I’m on the hunt for a starting-point recipe as we speak, because I have a feeling I’ll be hankering to try this with blueberries come late spring. My pastry journey never really ends.
Which leads me to the endless options you have for the filling. Nobody will say no to classic cinnamon sugar. Tahini and honey, plus a sprinkle of sesame seeds, would surprise traditionalists and delight adventurers. Bitter orange marmalade would go along dreamily with black coffee, if you like your breakfast on the sharp side.
We haven’t even discussed savory options, but those work too; the dough itself isn’t very sweet. So, mozzarella, tomato sauce, and basil? Pesto and parmesan? Sriracha? What is this new world of possibilities?
(If you want to see the internet give birth to any of the above, tell me. Together we’ll make our wildest dreams come true.)
But that’s then, and this is now: Oozing, warm strawberry filling wrapped in pillowy dough, topped with a sweet, creamy glaze.
Your weekend called and it wants you to bring treats. Let’s get to it!
- 2 cups all-purpose flour, plus more for rolling
- 3/4 cup powdered buttermilk
- 2 1/4 teaspoons rapid-rising yeast
- 1/3 cup sugar
- 1 teaspoon kosher salt
- 2 large eggs, room temperature
- 1 cup milk (unsweetened almond milk used here)
- 4 tablespoons unsalted butter, plus more for pans
- Vegetable oil, for coating bowl
- 3 cups strawberries, hulled and quartered
- 1/3 cup granulated sugar
- Juice of 1/2 a lemon
- 1 cup confectioner's sugar
- 2 tablespoons buttermilk (or regular milk)
- Pinch of kosher salt
- Whisk together flour, buttermilk powder, yeast, sugar, and salt in a large bowl. In a small bowl, whisk the eggs, then stir into flour mixture using a wooden spoon or a handheld mixer on low speed.
- In a small saucepan, heat up the milk and butter over medium heat until butter melts and the mixture registers between 120 and 130 degrees Fahrenheit on an instant-read thermometer. Stir the milk mixture into the flour mixture, again using a wooden spoon or mixer, until ingredients are incorporated and the dough is elastic. The dough will be quite sticky.
- Lightly oil a large bowl with vegetable oil and transfer the ball of dough into the bowl. Turn it to coat all sides, then cover with plastic wrap, followed by a kitchen towel, and let the dough rise in a warm, draft-free place until doubled, about 2 hours.
- Meanwhile, prepare the filling by combining strawberries, sugar, and lemon juice in a medium saucepan. Bring to simmer over medium-high heat, then lower heat and simmer until thickened and bubbly, about 20 minutes. Remove from heat and allow mixture to cool.
- Prepare two 9-inch round cake pans by buttering, lining bottoms with parchment paper, and buttering the parchment.
- When dough is doubled in volume, preheat oven to 375 degrees Fahrenheit and place a rack in the center of the oven. Punch down the dough and turn it onto a well-floured surface. Roll out a 16x12-inch rectangle. Spread strawberry filling over the dough. You may have extra--if there is too much filling on the dough, it will be difficult to roll. Use however much you're comfortable with, but leave a 1-inch border on one of the long sides. Starting at the opposite side of the border, roll the dough into a log. With the seam side down, cut log into 18 or so pieces. (Don't worry too much if things get messy.)
- Divide rolls evenly between the two prepared pans, with the cut sides up. Cover pans with plastic wrap and a kitchen towel and let them rise until doubled in a warm, draft-free area. This will take about 45 minutes.
- Bake rolls until rolls are golden, 20-25 minutes. Remove from the oven and immediately turn out onto a rack. Cool briefly (10 minutes or so), then turn them right side up and return to pans, if you wish.
- To make the glaze, combine sugar, buttermilk (or milk), and salt. Drizzle over rolls.