My little sister flies in from Pittsburgh this morning, and I couldn’t be more excited. If all goes as planned, she’ll get to meet her niece during her visit home. Yesterday, in an attempt to pass the time, I made these soft and sweet strawberry “cinnamon” rolls. There actually isn’t a teaspoon of cinnamon in this recipe…but the end result is most closely related to that morning favorite. A rich sweet dough is rolled out on a floured surface, strawberry jam is brushed across the dough, diced strawberries are sprinkled over top, and then the entire rectangle is rolled up into a long log. A serrated knife cuts into the rolled log, giving you twelve to fourteen beautiful strawberry rolls.
You’ll want to make these soon. Strawberries are luscious and sweet right now. Ryan and I have been buying those big, 2 lb containers. We have no problem eating them all…and we wonder what we’ll do when Lucy starts eating strawberries. We’ll have to get a membership to Costco (they sell gigantic 4 lb containers!)
And yes, the day has arrived. We’ve made it to 40 weeks.
Cravings: Chips and salsa. Ryan and I found a delicious salsa vendor at the farmer’s market. We are eating copious amounts of salsa. Pasta with marinara sauce and cheese. Hard-boiled eggs. Banana pancakes (still).
Health: For being 40 weeks pregnant, I feel amazing. I do have moments of discomfort (namely, getting out of bed), but for the majority of my day I feel strong and present. I’m walking mornings and evenings now, and the movement works out any kinks in my hips or back. My cervix is ready to go (according to the doctor) but we’re still waiting for those first “real” labor pains to begin. For the past few nights, I’ve felt the twinges of possibility. Cramps, longer contractions, etc…but then I fall asleep and wake up feeling fine. I have an induction date set for July 1st (eek) but we’re hoping and praying she’ll come on her own time.
Fears/Hopes: I feel more prepared for labor and delivery than I have throughout my pregnancy. And I can’t say it’s because I’ve obtained enough facts and tidbits of birthing knowledge. Instead, this confidence feels more primal. It’s as if my body is already beginning to take over, to push my “mind” and all of its anxiety aside. I know that our birthing experience will be different than what I imagine, but I also know that my body and her body are capable. Ryan and I woke up this morning and imagined how beautiful it will be to have our daughter resting between us. We imagined touching her tiny fingers, running our own weather-worn hands across her still perfect skin. There will be long nights and hard days but we’ll be living and breathing and growing together. It is an understatement to say we’re ready for her arrival.
Family: As I mentioned, my sweet little sister is arriving today. She’ll be in town until Saturday night, so we’re hoping that this baby decides to come soon. My mom and older sister are here in Colorado Springs, as is Ryan’s mom and brother. We’re thrilled to have the support and love of so many family members. In sad news, please keep Ryan’s cousin, Kevin, in your prayers. Sweet Kevin is in a coma after sustaining a brain injury due to an undiagnosed AVM. The prognosis has not been good, and we’re all heartbroken for him, his girlfriend, and his family. Kevin is only in his mid-twenties and has so much life to live. This terrible tragedy reminds me of the road we walked down in March of 2011. My oldest sister’s birthday is this Sunday. Pam passed away two years ago after a horrible car accident. So although we’re surrounded by the hope and joy of new life right now, we’re also reminded of its fragility.
I hope and pray that this will be my last pregnancy update. Next week, I could be sharing baby pictures! I want to thank you all for your love and support during this journey. Each message and comment brightens my day.
Strawberry “Cinnamon” Rolls
6 tablespoons butter, melted and cooled
3/4 cup buttermilk
3 eggs
1/2 teaspoon raspberry extract (vanilla will work fine too)
4 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/4 teaspoon instant yeast (1 package)
1/2 cup sugar
Filling:
1/2 cup strawberry jam (room temperature)
1 cup finely diced strawberries
Topping: (Optional)
1/2 cup chopped walnuts
1/4 cup granulated sugar
In a large liquid measuring cup, whisk together the melted and cooled butter, the buttermilk, and the eggs. Stir in raspberry extract. Set aside. In the bowl of your stand mixer, mix together flour, salt, yeast, and sugar with a large wooden spoon. Attach the dough hook. Slowly pour in the liquid and knead for 10 minutes, until a soft and slightly sticky dough forms. The dough should stick to the bottom but not the sides. Add more flour, 1 tablespoon at a time, if needed.
Remove dough from bowl and knead a few times on a clean counter. Place in a lightly oiled bowl, cover tightly with plastic wrap, and allow to rise in a warm, draft-free place for 2 hours, or until doubled in size.
On a lightly floured surface, pat dough into a 12 x 16 inch rectangle. Spread jam over the surface of the dough and then sprinkle with chopped strawberries. Begin rolling the long (16 inch) side of the rectangle towards you, forming a tight log. You’ll have to “tuck” the strawberries into the roll as you go…they have a tendency to want to sneak out. Once you have a tight roll, seal the seam by rolling it back and forth. Using a serrated knife, gently cut into the log. You should cut a total of 12-14 strawberry rolls. Place rolls in either two 8 inch cake pans or a 13 x 9 inch pan. Make sure pans are greased well with butter. Cover pans with plastic wrap and allow rolls to rise for 1 to 1.5 hours. The rolls should nearly double in size and touch each other. If desired, sprinkle with sugar and chopped walnuts.
Bake in a preheated 350 degree oven for 25 to 30 minutes, until rolls are just lightly golden. Allow to cool just slightly before removing from pan. Strawberry rolls are best enjoyed warm with a cup of coffee. Many people prefer a glaze with their rolls (I, however, hate the taste of powdered sugar). So if you want to make one…feel free. I like to enjoy these on their own.
