This shop about easy strawberry sweet rolls and iced coffee recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #McCafeMyWay #CollectiveBias
During the school year I set my alarm 30 minutes before I wake up the kids. I make the coffee, feed the dog, unload the dishes, and hopefully enjoy a cup of coffee myself. Summer is going to be a bigger challenge because my middle son has been wanting to wake up at 5:30 lately. Not sure what he thinks he is missing but this eats into my alone time. Maybe if I convince him I will make him yummy treats if he sleeps later he will agree to sleep in. This is where this super easy strawberry sweet rolls recipe comes in handy.
A few years ago I made these easy sticky buns using Puff Pastry instead of a traditional yeast dough. I have not had great luck making traditional cinnamon rolls. I don’t think yeast and I get along very well. Since strawberries are in season I thought I would mix up the recipe slightly and use fresh strawberries as a filling and surprise my kids with a yummy and flaky treat.
The only road block is the time needed to thaw the puff pastry. The box says not to thaw it more than 40 minutes, which means you can’t take it out the night before and have to wait 40 minutes in the morning. I might try to thaw it in the fridge overnight so I can have immediate access to the dough.
Needless to say, you will be using a whole package of Puff Pastry and gently connecting the two pieces with a little water.
Spread the dough with a cinnamon sugar mixture.
Make your strawberry filling in a small food processor or blender.
Spread it on top of the dough. It is a little messy. Sprinkle with a mini chocolate chips if desired.
Roll it up from the long edge. Be careful to not squeeze too much of the filling out.
Carefully cut the 8 rolls with a very sharp knife. I find it easier to cut the roll in half, then each half in half and then each quarter in half.
I placed the cut pieces on a parchment lined cookie tray and baked them.
These turned out so pretty and yummy. Just make an easy glaze and top each piece as desired.
Of course no morning pastry is complete without a good cup of coffee. In the summer I like to make myself iced coffee when it’s hot outside. Using a McCafé coffee pods you can make a single serving.
Make the coffee in a heat proof cup while the pastry is baking. This will allow the coffee to cool slightly.
When you are ready to drink it add your milk or dairy substitute. I like to use vanilla almond creamer. Then pile high with ice and enjoy. McCafé coffee is perfectly blended to create a smooth and delicious Iced Coffee for any time of the day.
I found the McCafé pods and the ingredients to make these sweet rolls at Walmart. I was able to taste the coffee first during the McCafé My way demo that happened in May. What I did not realize is that McCafé is made with 100% Arabica Beans and its available in both premium bags and coffee pods in 8 different flavors. Our Walmart only had a few but I will keep my eyes out for more.
If you need some inspiration on yummy recipes to start your morning right, check out the Kick Off Your Summer Cookbook website. It has recipes, sweepstakes, loyalty programs, coupons, and more! What’s not to love? You can also find a new breakfast or even dinner recipe plus chances to win some awesome prizes. Be sure to check it out!
Who says you can’t bake in the summer when you have an easy recipe like these strawberry sweet rolls and a cup of iced coffee? They’re the perfect start to a day. How do you like to start your mornings?
For the rolls
- 18 oz block of puff pastry
- 1 cup fresh strawberries, hulled and chopped in half
- 1 tbsp plain flour
- 2 tbsp light brown sugar
- 1 tsp cinnamon
- 1/4 cup mini chocolate chips, optional
For the glaze
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
- Preheat oven to 400F and line a cookie sheet
- Blend your strawberries into a mini food chopper/blender until smooth. Add 1tbsp of flour and continue until mixed.
- Lightly flour your work surface lay out your puff pastry, rolling to 1/4 inch thick if not already the correct size. Then using a knife or pizza wheel, trip the edges off until you have a rectangle, around 26 x 40cm.
- Make sure the longest edge is facing you, so you can roll it and get 8 rolls.
- Sprinkle 2 tbsp sugar and cinnamon over the pastry and spread out with the back of a spoon.
- Spoon the strawberry filling over the pastry, smooth and sprinkle with chocolate chips.
- Lift the edge of the pastry and fold over, then slowly roll up the pastry. You will have a lot of layers.
- Slice into 8 even pieces. AT least as even as you can.
- Place on your cookie tray with a 2 inch gap between them.
- Place in the oven for 20-25 minutes until golden brown and flaky. Insert a knife into the very centre and ensure the filling is piping hot.
- Leave to cool on the baking tray completely.
- Once cool, make the glaze. Place the icing sugar, milk and vanilla into a medium bowl and whisk until smooth.
- Drizzle or spoon over cooled rolls and serve.