Cinnamon Rolls with Strawberry Glaze

I've made these cinnamon rolls four times now and it always comes out perfect.They were very soft and moist, and the bottom glaze cooked perfectly; drizzled over the rolls is freshly made strawberry glaze. YUMMY!


Ingredients

Dough

1/2 cup lukewarm water

1 large egg, beaten

2 tablespoons canola oil

1 1/2 tablespoons agave nectar

1 2/3 cups bread flour

1/3 cup whole wheat flour

2 tablespoons powdered milk

1 tablespoon xylitol or sugar

3/4 teaspoons salt

1 1/2 teaspoons highly active dry yeast

Filling

6 tablespoons unsalted butter, melted (divided into 4tbsp and 2 tbsp)

3 tablespoons agave nectar

1 tablespoon cinnamon

1/2 cup chopped walnuts
1/4 cup chopped pecans

1/3 cup raisins


Strawberry glaze
1 cup fresh strawberries, quartered
2 tablespoons agave nectar
1/8 teaspoon guar gum powder

Glaze

4 tablespoons unsalted butter, melted

4 tablespoons agave nectar

2 tablespoons dry milk

Direction

1. Mix together lukewarm water and yeast. Let it sit for 5 minutes.

2. To make the filling, combine together the agave nectar, 4 tablespoons butter,  cinnamon, chopped walnuts and raisins until well blended.

3. To make the glaze, mix together butter, agave nectar and dry milk. 

4. To make the strawberry sauce, place strawberries and agave nectar in a blender and blend until smooth. Pour the sauce into the strainer to strain, then pour the sauce back into the  blender; add guar gum and blend until thickened. 

5. To make the dough: In a large bowl, whisk together the bread flour and wheat flour; powdered milk and salt.

6. In a separate bowl, whisk the egg, canola oil, and agave nectar together. 


7. Stir the egg mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy. Turn the dough out onto a generously floured counter and knead until smooth, about 1 minute. Place the dough in a bowl and cover with a plastic wrap to rise for an hour. Punch the dough down and knead a couple times. 

8. Press the dough out into a 14 by 12 inch rectangle using your hands. Brush the dough with 2 Tablespoons melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. Press the filling firmly into the dough. Loosen the dough from the counter using a bench scraper or a metal spatula. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Slice the dough into 12 even pieces.

9. Brush the pan with butter, then pour the glaze on the bottom of the pan. Place the slices of cinnamon rolls in the glazed pan. Let the rolls rise overnight at a warm temperature.

10. Brush the top with the remaining 2 Tablespoons melted butter. Bake in a 350F degrees preheated oven  until the edges are golden brown, 20-25 minutes.

11. Use a knife to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, then turn buns upright and let cool for 10 minutes.