Healthy Strawberry Cinnamon Rolls

Lightly coat a 9-inch round pan with nonstick cooking spray. Set aside. (See Notes.)

In a large bowl, stir together the milk, butter, sugar, and salt. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.

Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest while preparing the filling.

To prepare the filling, gently toss together the strawberries, cinnamon, and cornstarch in a medium bowl.

On a clean, well-floured surface, roll the dough out into a 16×10-inch rectangle. Spread the filling on top, leaving a ½-inch border on one longer side and a 1 ½-inch border on the other longer side. Carefully roll up the dough into a log, starting at the ½-inch border long edge and rolling towards the other 1 ½-inch border long edge. (The filling tends to squish towards the second longer edge, which is why there’s a larger border!) Pinch the ends to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.

Slice the log into 12 pieces using dental floss (recommended) or a sharp serrated knife. Place the rolls into the prepared pan, and cover the pan with a clean towel. Set the pan in a warm, draft-free spot, and let the rolls rise for 45 minutes or until doubled in size.

Preheat the oven to 350°F. Bake the cinnamon rolls for 18-22 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.