Easter Brunch With Chinet & Sweet Strawberry Rolls

Thank you to the Chinet® brand for sponsoring this post.

Can you believe that we are well into the third month of the year already? But I am glad that spring is here. Winter was no fun, and I’m happy to see the sun shine again. And when it’s spring, can Easter be far behind?

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In this post, I will show you how to create a simple, pretty Easter tablescape along with an easy, delicious Easter brunch recipe. (Psst…they can be prepped ahead and all you need to do is pop them in the oven just before you need them!)

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When it’s some kind of holiday or the other, I like to spend it with my family and not slaving in the kitchen cooking and doing the dishes. So I am excited to incorporate Chinet® Cut Crystal® products in my Easter tablescape this year. They are available in dinner and dessert plates, 14-ounce and 9-ounce cups, cutlery, and stemless wineglasses.

The clear design and elegant swirl pattern on the Chinet Cut Crystal products perfectly matches any theme or décor. In fact, the Chinet Cut Crystal collection is the only fully coordinated line of disposable tableware. With these, serving and cleanup is a breeze; so this momma gets to enjoy her day, too. Even the Chinet Cut Crystal cutlery comes in a “host-ready” container that works double-duty for both easy serving and storage. And when the party is over, you can toss them in the recycling bin!

Look how pretty and elegant they look in this pastel spring- and Easter-themed table-setting. I picked a light blue runner and placemats and used them as inspiration for the table. Here are a few of the sweet details. Fresh flowers in vintage green glass bottles, a darling nest centerpiece, and even a group of ducklings make an appearance! For the placeholders, I tied a couple of sparkly Easter egg picks with ribbon. Simple and chic.

Now, all that’s missing in this scene is some delicious food, don’t you agree? Don’t worry, I’ve got you covered there as well. How would you like to dig into some warm, buttery, soft and sweet rolls? And not just any kind of breakfast rolls. These are filled with a sweet, homemade strawberry jam and drizzled generously with a fresh lemon glaze. Are you drooling yet?

And, what’s more? These strawberry rolls can be prepped the day before. Yes, they are the perfect overnight strawberry rolls. All you need to do when you wake up is remove them from the fridge and let them rise for a short time. Then you bake them until golden brown, make a quick glaze, and dig into some warm, sweet strawberry rolls. I like to enjoy mine with a glass of fresh juice and more fresh fruit on the side. Ah, spring! I like to batch-bake rolls and simply tear off portions while serving. You can very well use a larger baking pan and space the rolls apart for the perfect round shape. But I quite enjoy the charm of these rustic batch-baked rolls! You can also make a traditional cream cheese glaze, but I like to keep it simple with a quick powdered sugar glaze that has been whisked with lemon juice. It is the perfect tangy-sweet compliment to the fruity rolls.

Here’s the recipe for Strawberry Rolls With Fresh Lemon Glaze.

Easter Brunch With Chinet & Sweet Strawberry Rolls

 

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Prep time

2 hours 40 mins

Cook time

40 mins

Total time

3 hours 20 mins

 

Throw the perfect Easter brunch with this recipe for strawberry sweet rolls and a pretty spring tablescape.

Author: Anjana Devasahayam

Recipe type: Breakfast, Brunch

Cuisine: American

Serves: 8-10 rolls

You will need:

For the dough,

• Active dry yeast - 1 tsp
• Milk - ½ cup, very warm
• Sugar - ¼ cup
• Egg - 1, large
• Butter - ¼ cup, melted
• All purpose flour - 2 - 2¼ cups, sifted
• Salt - a pinch

For the strawberry filling,

• Strawberries - 1 cup, finely chopped
• Sugar - ½ cup
• Lemon juice - 1 tbsp
• Lemon zest - 2 tsp
• For the lemon glaze,
• Powdered sugar - 1 cup, sifted
• Lemon juice - 2-3 tbsp

How to:

1. Strawberry Filling: Take all the ingredients in a medium saucepan and cook on medium-high heat. The sugar will dissolve and the fruit will start to break down.
2. Keep cooking until thickened like jam. Remove from heat and allow to cool completely. Store in a clean jar until needed.
3. Dough: Stir in yeast and a teaspoon of sugar into the warm milk. (Milk should be very warm but not boiling hot.) Set aside for 5 minutes to prove the yeast.
4. Add egg, sugar and butter to a large mixing bowl. Using the dough hook attachment on low speed, mix until just combined.
5. Add 2 cups of flour and salt and stir to combine for a minute. Dough will be like coarse sand.
6. Add milk and yeast and beat on medium-speed for a few minutes, until dough is soft. If dough is too sticky, add more flour, a tablespoon at a time, until it is smooth. I ended up adding 2 tbsp extra flour.
7. Place dough in a light greased bowl, cover lightly with a clean towel, and let rise in a warm place until doubled in size.
8. Roll the dough into an18x12 inch rectangle of even thickness. Spread the strawberry filling thinly over the rolled dough.
9. Roll the dough tightly along the long end and pinch the seams closed
10. Divide into 8-10 equal parts. Place divided rolls, cut sides up, in a greased pie plate or baking pan. Use a 9” or 10” pan for batch-baked rolls. If you want the rolls to not be touching each other, use a larger baking pan.
11. At this point, you can either continue baking the rolls or cover the pan tightly and refrigerate overnight.
12. When you need to bake the rolls, place them in a warm spot and allow the dough to rise a second time, for around an hour.
13. Pre-heat the oven to 350 deg.F. Bake rolls for 27-30 minutes or until the tops are golden brown.
14. Remove from oven and cool for 5-10 minutes on the counter-top.
15. Lemon Glaze: Whisk together powdered sugar and lemon juice until you get a thick glaze. Add more juice if you need to thin it a bit.
16. Drizzle lemon glaze over the warm strawberry rolls, use as much or as little of it as you like! Serve warm with a glass of coffee or orange juice.

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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. Chinet® and Cut Crystal® are registered trademarks of Huhtamaki, Inc. in the U.S. and other countries.