Sweet Strawberry Roll Ups Food

KIDS CAN MAKE: STRAWBERRY FRENCH TOAST ROLL-UPS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment, and spray the parchment with cooking spray.
• Mix together the cream cheese and 2 tablespoons sugar in a small bowl. Roll each slice of bread flat with a rolling pin, and spread with 1 heaping teaspoon of the cream cheese mixture. Place 2 heaping teaspoons of the diced strawberries at one end of each slice. Starting at that end, roll up each slice. Pinch and press the seam and ends so each roll-up is sealed, and push back in any ingredients that may have snuck out of the ends.
• Whisk the cream and eggs together in a small bowl. Combine the remaining 1/2 cup sugar and the cinnamon in a shallow dish. Dip each roll-up in the egg mixture until completely submerged, shake off excess egg, then cover completely in the cinnamon sugar. Arrange the roll-ups, seam-side down and evenly spaced, on the prepared baking sheet.
• Bake the roll-ups until they're golden brown and the cinnamon sugar forms a crunchy layer, about 15 minutes. Let cool for 5 minutes, then transfer to a cutting board. Trim off any excess caramelized sugar, and slice each roll-up in half on the diagonal (be careful when slicing, as the filling is hot). Serve the roll-ups on a platter, with maple syrup on the side if using.

SWEET STRAWBERRY ROLL-UPS

Steps:

• BEGIN by cutting the tops off of the strawberries and placing them in a bowl with the cinnamon and honey.
• MASH the strawberries until they are a puree consistency and mix well using a potato masher.
• SPREAD the cream cheese over the whole wheat tortilla and top with strawberry mixture. Roll tightly and cut in half.

STRAWBERRY SWEET ROLLS RECIPE BY TASTY

Steps:

• Generously grease a 9-inch (23 cm) cast iron or cake pan.
• In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
• Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• Preheat oven to 325˚F (160˚C).
• After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, about ½ cup (60 grams), until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (12 mm) thick.
• In a small bowl combine the strawberry preserves and butter, stir to combine.
• Spread the filling mixture evenly over the rolled out dough, leave about 1½ inches (4 cm) from the edge.
• Starting from the bottom roll the dough upward, being careful not to squeeze the filling out.
• With a knife cut the rolled dough into 8 pieces.
• Place strawberry roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The strawberry rolls should expand to the edges of the pan during this time.
• Bake for 45 minutes. Cover the rolls with foil to prevent the outside from burning, and bake for an additional 35 minutes.
• While the strawberry rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
• Remove the strawberry rolls from the oven and let cool in the pan for at least 20 minutes. Once cool, drizzle frosting over the rolls before serving.
• Enjoy!

STRAWBERRY CHOCOLATE ROLL UPS

Steps:

• Preheat oven on 350°F.
• Put preserves in a plastic sandwich bag or (piping tube) massage the bag as to make sure there are no large chunks of berries and cut a small corner off the sandwich bag so that it makes a line of preserves about 1/4 inch thick.
• Lightly flour the spot you will be rolling the dough on and use flour to also keep the dough from sticking to the rolling pin.
• Roll out dough in to a 1/2 inch thick rectangle or square which ever make you happy.
• Draw alternating lines of preserves and chocolate sauce about 1 inch from all edges of dough.
• Lightly wet the edges or dough with you finger.
• Roll dough up like a jelly roll sealing the final edge by pinching it slightly and seal the ends by pinching together and twisting them.
• You can bake this in a bread pan or I like it better when baked on a cookie sheet cause if any of the filling manages to leak out you can scoop it up with a spatula and smear it on top of the roll up.
• Bake about 15- 20 minutes on middle rack.
• When done spread the table spoon of butter on top (before spreading any of the leakage on it) and enjoy.
• You can let the roll up rise for a bout 30 minutes before baking it if you want it a little more fluffy but i like it just like it is.