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Ruby Gem Chocolate Covered Strawberry Cinnamon Rolls

Ruby is a dynamic, reflective, object-oriented, general-purpose programming language. It supports multiple programming paradigms, including functional, object-oriented, and imperative. It also has a dynamic type system and automatic memory management. RubyGems is a package manager for the Ruby programming language that provides a standard format for distributing Ruby programs and libraries (in a self-contained format called a “gem”), a tool designed to easily manage the installation of gems, and a server for distributing them. Gems are packages similar to Ebuilds. They contain package information along with files to install. Gems are usually built from “.gemspec” files, which are YAML files containing information on Gems. However, Ruby code may also build Gems directly. So give these chocolate covered strawberry cinnamon roll gems to your Valentine today.

Ingredients:
Dough:
3/4 cup whole milk
3/4 cup buttermilk
1/2 cup vegetable oil
1/2 cup sugar
1 package (2 1/4 Teaspoons) active dry yeast
1 lb strawberries
4 cups all purpose flour
1/2 cup (additional) flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
red food coloring (optional)

Filling:
1/2 cup butter, Melted
1/4 cup sugar
3/4 cup brown sugar
3 tablespoons strawberry preserves

Garnishes:
1 lb melting chocolate
Valentine’s Day sprinkles

In a large saucepan, combine milks, vegetable oil and sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool to 90 F.

In a blender or food processor puree the strawberries. I am using my lovely Ninja.

While the milk mixture is cooling mix together the flour, baking soda, baking powder and salt in a large bowl.

Sprinkle the yeast over the surface of the milk mixture and allow to sit for 10 minutes.

Whisk in strawberry puree until combined. If you want a “pinker” dough just add in some red food coloring. I added just a teeny bit. But this is completely optional!

Pour strawberry mixture into the flour mixture and mix until the dough comes together. Cover the bowl with a dish towel and set in a warm, draft-free place for 1-2 hours. I kept mine in a turned off oven.

After 1-2 hours, the mixture should be doubled in size.

Stir in 1/2 cup flour until totally combined.

Preheat the oven to 375 degrees. Put 2 tablespoons room temperature butter into baking dish(es) and smear it all over the bottom and sides of the pans.Separate dough into 2 rounds.

Put the first dough round onto a floured surface and shape it into a rectangle. If it is too sticky, sprinkle with flour and handle it until it’s easier to handle. Roll out into a larger rectangle.

Starting at the top, use a typewriter motion to roll the dough toward you into a large log. Roll it tightly. When it’s all rolled, lightly pinch the seam. You are going to unroll the rolls so do not pinch the seam very hard. You just want to keep the log sealed while you cut the rolls.

Slice 1/2 slices and unroll each roll until you have a long dtrip of dough.

Roll each end towards the middle. You will have a semi heart. Pinch below the rolls and shape into a mini heart.

Melt the butter in a small sauce pan, with brown sugar, sugar and preserves. Mix well. Using a pastry brush, brush 1/2 the butter mixture onto the dough. Brush the sugar mixture on top of the hearts.

Place them in the buttered pan(s). Repeat with second ball of dough. Let rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.

Melt the melting chocolate in a double boiler or microwave. I transferred mine to a squeeze bottle. Outline the heart and fill in with chocolate. Go sprinkle crazy. Give to someone you love today!

Chocolate Covered Strawberry Cinnamon ROlls
Yields 24
A delicious combination of chocolate covered strawberries and cinnamon rolls.
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Prep Time
1 hr 30 min
Cook Time
15 min
Prep Time
1 hr 30 min
Cook Time
15 min
Dough
  1. 3/4 cup whole milk
  2. 3/4 cup buttermilk
  3. 1/2 cup vegetable oil
  4. 1/2 cup sugar
  5. 1 package (2 1/4 Teaspoons) active dry yeast
  6. 1 lb strawberries
  7. 4 cups all purpose flour
  8. 1/2 cup (additional) flour
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon baking powder
  11. 1/2 teaspoon salt
  12. red food coloring (optional)
Filling
  1. 1/2 cup butter, Melted
  2. 1/4 cup sugar
  3. 3/4 cup brown sugar
  4. 3 tablespoons strawberry preserves
Garnishes
  1. 1 lb melting chocolate
  2. Valentine's Day sprinkles
Instructions
  1. In a large saucepan, combine milks, vegetable oil and sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool to 90 F.
  2. In a blender or food processor puree the strawberries. I am using my lovely Ninja.
  3. While the milk mixture is cooling mix together the flour, baking soda, baking powder and salt in a large bowl.
  4. Sprinkle the yeast over the surface of the milk mixture and allow to sit for 10 minutes.
  5. Whisk in strawberry puree until combined. If you want a "pinker" dough just add in some red food coloring. I added just a teeny bit. But this is completely optional!
  6. Pour strawberry mixture into the flour mixture and mix until the dough comes together. Cover the bowl with a dish towel and set in a warm, draft-free place for 1-2 hours. I kept mine in a turned off oven.
  7. After 1-2 hours, the mixture should be doubled in size.
  8. Stir in 1/2 cup flour until totally combined.
  9. Preheat the oven to 375 degrees. Put 2 tablespoons room temperature butter into baking dish(es) and smear it all over the bottom and sides of the pans.Separate dough into 2 rounds.
  10. Put the first dough round onto a floured surface and shape it into a rectangle. If it is too sticky, sprinkle with flour and handle it until it’s easier to handle. Roll out into a larger rectangle.
  11. Starting at the top, use a typewriter motion to roll the dough toward you into a large log. Roll it tightly. When it’s all rolled, lightly pinch the seam. You are going to unroll the rolls so do not pinch the seam very hard. You just want to keep the log sealed while you cut the rolls.
  12. Slice 1/2 slices and unroll each roll until you have a long dtrip of dough.
  13. Roll each end towards the middle. You will have a semi heart. Pinch below the rolls and shape into a mini heart.
  14. Melt the butter in a small sauce pan, with brown sugar, sugar and preserves. Mix well. Using a pastry brush, brush 1/2 the butter mixture onto the dough. Brush the sugar mixture on top of the hearts.
  15. Place them in the buttered pan(s). Repeat with second ball of dough. Let rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.
  16. Melt the melting chocolate in a double boiler or microwave. I transferred mine to a squeeze bottle. Outline the heart and fill in with chocolate. Go sprinkle crazy. Give to someone you love today!
Coder's Kitchen http://coders.kitchen/

Sarah

2 Comments Hide Comments

I love the idea of a baking day, and given that we sureivvd without an oven for nearly a year (gasp!) I think it should be instated starting now. We had a gas stove that worked fine, but the stove components were electrical so the temp, time etc couldn’t be programmed but now we have a new gas stove and my boys love baking too thanks for the inspiration!~Erin

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