Go big or go home, right?! These rolls are huge! I love cast iron skillets. They’re one of the most versatile kitchen cookware I own. This skillet in particular is from a Kickstarter project that I was an early backer/supporter of last year in March from a company started by two brothers called the Field Company. Ever since I received this pan in the mail in early January, I have been cooking almost daily in it.

I know there are some avid fans of cast iron cookware and I could see why. There’s just something so gratifying about cleaning, seasoning and cooking with iron cookware. It is definitely a process, but once you get through the first steps of care and preparation…it’ll be like riding a bike. You’ll never forget and it will become as easy as toasting bread. Maybe one day, I will do a step-by-step process of how I season my cast iron. I’ll keep you posted!


Where was I? Okay, the strawberry rolls. The process of kneading and rolling out the dough is quite therapeutic. It’s like a massage for the senses, but resulting in a delicious dessert at the end. Do you want to hear something funny? After shooting multiple pictures of the strawberry rolls for this blog post, I wanted to eat the rolls right away. Patience, I told myself. Another advantage of photographing food is the instant gratification of eating it right after the shoot. The disadvantage is usually by the time the shoot has ended, the food is already cold. Nonetheless, it’s still tasty! 🙂


Knead, push, flip. Knead, push, flip. This part is quite calming. Plus, it’s always fun to get in there with your hands all covered in flour.







Yummy! Right after I took the photo of the strawberry roll above, I went for the piece and devoured it quick. Done and done!

I hope you enjoyed this post as much as I enjoyed the whole baking and eating process. 😉

Have a great week!



+ 3-1/4 cup all-purpose flour
+ 2-1/4 tsp. active dry yeast
+ 4 tbsp. unsalted butter (room temperature)
+ 3/4 cup almond milk (or whole milk)
+ 1 tsp. salt
+ 4 tbsp. sugar
+ 2 eggs (room temperature)
+ 1/2 cup strawberry preserves (or store bought)

cream glaze:

+ 1 cup sour cream
+ 3/4 cup powdered sugar
+ 1/2 cup raspberries
+ 1/4 cup water



1. Set and preheat oven to 350 degrees.
2. Sift flour and salt into a large bowl.
3. In a saucepan, heat the milk to about 110 degrees or a warm temperature.
4. After milk as heated to a warm temperature, pour milk into a small bowl and add the yeast and 2 tbsp. of sugar. Save the rest of the sugar for sprinkling on the rolled-out dough later.
5. Mix the milk, yeast and sugar until all are fully incorporated, then wait for five minutes until you see bubbles or a puffy texture form on the surface. This means the yeast is ready.
6. Pour the yeast mixture into a stand mixing bowl or large mixing bowl.
7. Crack one egg into a small bowl and mix well. Add the egg, salt and butter to the yeast mixture.
8. Add the flour about a 1/4 cup at a time into the yeast mixture with the stand mixer set to a slow mixing speed using a paddle attachment.
9. Once the dough starts to thicken you can change the stand mixer attachment to the dough hook and mix until the dough starts to break away from the sides of the bowl. Depending on the texture of the dough, you can add a little more flour to help keep the dough from sticking to the sides of the bowl or add a little more milk if the dough becomes too dry.
10. Add and spread flour to a clean and flat cooking surface to prevent the dough from sticking while you knead the dough.
11. Put bowl of mixed dough onto the floured cooking surface and knead the dough. To knead the dough, press the heels of your hands into the bowl of dough away from you, then fold the pressed dough back towards you and repeat this kneading process.
12. Once the dough becomes firm, it is ready. You can test this by lifting dough and throwing it back onto the cooking surface, if it keeps the ball shape it is ready. Or you can pinch the dough and if the dough feels firm, then it is ready.
13. In a large bowl, add about 1 tbsp. of cooking oil or spray bowl with cooking spray to prevent the dough from sticking to the bowl while it rises.
14. Place dough into the greased bowl, then cover bowl with a damp towel.
15. For one hour, place bowl in a warm spot in your home. I usually place mine in my oven with only the oven light turned on to provide warmth to help the dough rise.
16. After the dough has doubled in size, place the dough back on the floured cooking surface.
17. With a rolling pin, roll the dough to an 11-in. by 17-in. rectangle.
18. Baste the dough with about 2 tablespoons of melted butter with a silicon or pastry brush.
18. Sprinkle 2 tbsp. of sugar onto the dough, then evenly spread the strawberry preserves onto the dough.
19. Carefully roll the end of the dough rectangle slowly towards you until you form a rolled dough log. Squeeze dough slightly to set secure the dough shape.
20. With a serrated knife or a dough scraper, cut about 1-1/2 to 2-inches wide into 6 to 7 roll pieces.
21. Grease the iron skillet, then place the 6 to 7 roll pieces into the skillet.
22. Place iron skillet in a warm place for 30 minutes to rise.
23. After the dough has risen, crack one egg and mix well, then take a silicon or pastry brush and brush on egg mixture to the rolls.
24. Place iron skillet in the preheated oven and bake at 350 degree for 25 to 30 minutes. While the rolls are baking, you can use this time to make the cream glaze. See glaze instructions below.
25. After rolls are fully baked, place the skillet on a trivet to cool for 15 minutes.


1. In a blender, add water and raspberries, then blend well.
2. In a bowl, add sour cream, powdered sugar and blended raspberry mixture, then stir with a spoon until mixture is fully incorporated.
3. The consistency of the glaze depends on your preference. Add more water if the mixture is too thick.
4. Drizzle the cream glaze onto the rolls and enjoy!

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