Flower Fields: Strawberry Rolls

I love that spring is so full of flowers.  And we take complete advantage of it.  Trips to the desert to see the super bloom, and of course, the flowers a little closer to home.

I look forward to our yearly trips to the Flower Fields.  Who wouldn't?  There's something about the bright colors and beautiful flowers that just puts you in a good mood.

How can you not be happy when you're looking out over fields of flowers?

This year, because of the rain, it seemed as though the ranunculus were even more full and even more bright.

It's also a really easy family field trip.  One of these days these boys are not going to be up visiting a field of flowers.  So I'm soaking in these moments they still get excited about.

Of course, it helps that the Flower Fields has a lot that is interesting to these kids.  Like ice cream.

And playgrounds.

And gem mining.

And when it's all over, we grab a flat of strawberries to take home.  Or eat in the car.  A lot were eaten in the car.  But enough were left to fold into strawberry rolls.  And begin our foray into San Diego's strawberry season - always early, always delicious.

These strawberry rolls are a twist on cinnamon rolls.  I actually made these before Passover, but didn't want to share them, because the last thing I want to think about during Passover is doughy rolls, covered in cream cheese icing.  But we're back to eating bread in this house, so it only seemed fair to share with you.  Hurry - they go fast!

 Strawberry Rolls

1/2 cup milk

1 tsp instant yeast

1 egg

1/2 cup sugar, divided

7 Tbsp butter, divided

2 cups flour

1/4 tsp salt

1 cup strawberries

1 cup strawberry jam

1/2 cup cream cheese

1 tsp vanilla

1 1/2 cups confectioners sugar

1. Sprinkle yeast over milk and let it sit for 5 minutes.
2. Combine egg, 1/4 cup sugar, 4 Tbsp butter, flour, and salt in an electric mixer. Mix until the mixture resembles small peas.
3. Add in the milk/yeast and mix for an additional 5 minutes.  Cover the bowl with plastic wrap and let rise until the dough has doubled in size.
4.  Combine the strawberries with remaining 1/4 cup of sugar and let sit for 20 minutes while you prepare the rolls.
5. Spray a pie pan with baking spray.  Roll out the dough on a floured surface into a 12 x 18 rectangle.
6. Spread the jam over the rolled out dough, leaving about 1/4 inch border. 
7. Scatter the strawberries over the jam.
8. Roll up the dough like a carpet, starting with the side farthest away from you.  Press the seam into the dough roll to seal.
9. Slice the roll into 8 pieces and place each piece into the pie plate.  Cover with plastic wrap and let rise until doubled in size. Preheat oven to 350.
10. Bake for 30 minutes, or until the rolls are golden brown.  Let cool.
11. While the rolls are cooling, combine the remaining butter, cream cheese, vanilla, and confectioners sugar in an electric mixer.  Mix until the desired frosting consistency is achieved.  Spread the frosting over the cooled rolls.