Description
These Giant Strawberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a luscious filling of fresh strawberries and a sweet cinnamon-brown sugar blend. Soft, fluffy, and generously glazed, they make a perfect treat for breakfast or dessert.
Ingredients
Scale
For the dough:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1 cup warm milk (110°F)
- 1/4 cup butter, melted
- 2 large eggs
- 1/2 tsp salt
For the filling:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup butter, softened
- 1 1/2 cups fresh strawberries, diced
- 1/4 cup sugar
For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Activate yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes, until frothy to ensure the yeast is active.
- Make dough: In a large mixing bowl, combine the flour, salt, and eggs. Add the yeast mixture and melted butter, and mix until a sticky dough forms.
- Knead dough: Knead the dough on a floured surface for about 5–7 minutes, until it becomes smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare filling: While the dough rises, mix brown sugar and cinnamon in a small bowl. In another bowl, toss diced strawberries with 1/4 cup sugar and let them sit to release their juices.
- Roll out dough: After rising, punch down the dough and roll it out into a 12×18 inch rectangle. Spread softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
- Add strawberries: Drain the strawberries slightly to reduce excess juice, then scatter them evenly over the cinnamon-sugar layer.
- Shape rolls: Starting from the long edge, tightly roll the dough into a log. Slice into 8–10 even pieces and arrange them in a greased round baking dish or on a parchment-lined baking sheet.
- Second rise: Cover the rolls and let them rise again for 30 minutes until puffy.
- Bake rolls: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes, until golden brown on top.
- Prepare glaze: While baking, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Serve: Remove rolls from oven and cool for 5–10 minutes. Drizzle glaze over warm rolls and serve immediately for best flavor.
Notes
- Use fresh strawberries for the best flavor and juiciness in the filling.
- If dough is too sticky during kneading, lightly flour your hands or the surface but avoid adding too much flour to keep rolls soft.
- Make sure the milk is warm but not hot to avoid killing the yeast.
- You can substitute butter with margarine for a dairy-free option.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
