I can barely contain my excitement to share this Giant Strawberry Cinnamon Roll Recipe with you! Imagine sinking your teeth into soft, fluffy dough swirled with the perfect marriage of cinnamon and sugary sweetness, all studded with fresh, juicy strawberries that burst with flavor in every bite. This recipe takes the classic cinnamon roll to new heights, literally and figuratively, creating a dessert or breakfast treat that feels both indulgent and comforting. Whether you’re baking for a special occasion or just treating yourself on a lazy weekend, these giant rolls are sure to make your kitchen smell heavenly and your taste buds sing.
Ingredients You’ll Need
Every ingredient in this Giant Strawberry Cinnamon Roll Recipe plays an important role, bringing together delightful textures, rich flavors, and that irresistible aroma that will fill your home. From the tender dough to the luscious strawberry filling, each component is simple yet essential.
- All-purpose flour (4 cups): The sturdy base that gives structure and softness to these rolls.
- Sugar (1/4 cup for dough, 1/4 cup for strawberries): Balances sweetness throughout the dough and sweetens the fresh fruit filling.
- Active dry yeast (1 packet): The magic ingredient that makes the dough rise, becoming airy and tender.
- Warm milk (1 cup): Provides moisture and helps activate the yeast without killing it.
- Butter (1/4 cup melted for dough, 1/4 cup softened for filling): Adds richness and that luscious melt-in-your-mouth feel.
- Eggs (2 large): Bind ingredients and contribute to the dough’s soft texture.
- Salt (1/2 tsp): Enhances all the flavors making them pop.
- Brown sugar (1/2 cup for filling): Creates a deep caramel flavor when combined with cinnamon.
- Ground cinnamon (2 tbsp): The warm spice that gives the rolls their signature flavor.
- Fresh strawberries (1 1/2 cups, diced): Juicy, tangy bursts that brighten every bite.
- Powdered sugar (1/2 cup for glaze): Creates a sweet, silky drizzle to finish the rolls.
- Milk (2 tbsp for glaze): Helps create smooth icing for the perfect topping.
- Vanilla extract (1/2 tsp): Adds a lovely fragrant note that rounds everything out.
How to Make Giant Strawberry Cinnamon Roll Recipe
Step 1: Activate Your Yeast
First, warm up your milk to about 110°F — comfortably warm but not hot, so it doesn’t kill your yeast. Combine it with the sugar, sprinkle the yeast over the surface, and give it a gentle stir. Let this mixture sit for 5 to 10 minutes until it’s frothy and alive, promising a wonderfully risen dough ahead.
Step 2: Combine and Knead the Dough
In a large bowl, mix the flour, salt, and eggs. Pour in your bubbly yeast mixture along with the melted butter and stir everything together until it forms a rough dough. Transfer to a floured surface and knead it for 5 to 7 minutes until it becomes smooth, elastic, and springy to the touch. Put it into a greased bowl, cover it with a damp cloth, and let it rise for an hour. During this time, your dough will double in size, becoming light and airy.
Step 3: Prepare the Filling
While the dough is puffing up, mix the brown sugar with the cinnamon in one bowl — this warm duo will infuse radiance into every roll. In another bowl, toss your diced strawberries with a bit of sugar to coax out their juicy sweetness. Let them sit so their natural juices can mingle with the sugar, creating a flavorful, fragrant filling.
Step 4: Roll Out and Layer the Dough
Once risen, press down the dough to release any air bubbles, then roll it out on a floured surface into a large rectangle about 12 by 18 inches. Spread the softened butter generously over the dough’s surface like a cozy blanket. Sprinkle the cinnamon and brown sugar mixture evenly on top, then scatter those sweetened strawberries all over, ensuring every bite has a burst of flavor.
Step 5: Roll Up and Slice
Starting from one of the long edges, roll the dough tightly into a log. This is where the magic swirl happens that makes these rolls so special. Slice the log into 8 to 10 even portions, then arrange the slices in a greased round baking dish or on a parchment-lined baking sheet, giving them room to rise again.
Step 6: Second Rise and Baking
Cover the arranged rolls loosely with a cloth and let them rise for another 30 minutes until they’re puffy and ready to bake. Then, pop them into a preheated oven at 350°F. Bake for 25 to 30 minutes until the tops are golden brown and your kitchen smells incredible.
Step 7: Prepare the Glaze and Finish
While baking, whisk together the powdered sugar, milk, and vanilla extract into a smooth glaze. Once the rolls are out of the oven and slightly cooled, drizzle this sweet icing over the warm rolls. This finishing touch adds a glossy, sweet finish that pulls everything together beautifully.
How to Serve Giant Strawberry Cinnamon Roll Recipe
Garnishes
For an extra-special presentation, sprinkle fresh strawberry slices or a pinch of cinnamon powder on top just before serving. A few small mint leaves can also add a pop of color and fresh flavor that complements the sweetness perfectly.
Side Dishes
These rolls are simply decadent on their own, but pairing them with a cup of freshly brewed coffee, rich hot chocolate, or a glass of cold milk truly elevates the experience. If serving brunch, fresh fruit salad or Greek yogurt with honey make delicious and balanced companions.
Creative Ways to Present
Try serving individual slices with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a charming touch, stack a couple of rolls on a decorative plate and drizzle extra glaze in a zigzag pattern. It’s a gorgeous way to invite your guests to dig in!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container at room temperature for up to two days. Keeping them sealed prevents the rolls from drying out, ensuring they stay soft and flavorful.
Freezing
You can freeze these giant rolls either before or after baking. Wrap them tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag. Freeze for up to one month. When you’re ready, thaw them overnight in the fridge or at room temperature before reheating.
Reheating
To bring back that fresh-baked feel, warm your rolls in a preheated oven at 300°F for about 10 minutes or microwave them for 20 to 30 seconds. If desired, drizzle a bit more glaze after reheating to recapture that delightful sweetness.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best because they hold their shape and provide a fresh flavor, but if you use frozen, make sure to thaw and drain them well to avoid extra moisture that can make the dough soggy.
Is it possible to make the dough without eggs?
Eggs add tenderness and richness, but you can substitute with a flax egg or applesauce for an egg-free version. Keep in mind the texture might be slightly different, but still delicious!
How do I know when my rolls are fully baked?
The rolls should be golden brown on top and sound hollow when tapped. A thermometer inserted in the center should read around 190°F for perfect doneness.
Can I add other fruits to the filling?
Absolutely! Blueberries, raspberries, or even chopped peaches would work wonderfully. Just adjust the sugar slightly depending on the fruit’s sweetness.
What’s the best way to make the glaze thicker or thinner?
For thicker glaze, add more powdered sugar a little at a time. To thin it out, add milk by drops. Stir gently until you reach the desired consistency for drizzling.
Final Thoughts
There’s truly something magical about making a Giant Strawberry Cinnamon Roll Recipe filled with fresh fruit and warm spices that brings people together. I hope you’ll give this recipe a try and enjoy the cozy, joyful moments it creates as much as I do. Happy baking, and even happier eating!
Print
Giant Strawberry Cinnamon Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
This Giant Strawberry Cinnamon Roll recipe features a soft, fluffy yeast dough rolled with a sweet cinnamon-sugar filling and fresh diced strawberries, baked to golden perfection and topped with a smooth vanilla glaze. Perfect for a delightful breakfast or brunch treat, these rolls offer a fruity twist on the classic cinnamon roll.
Ingredients
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 1/4 cup sugar. Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: In a large mixing bowl, whisk together the all-purpose flour, salt, and eggs. Add the frothy yeast mixture and melted butter. Mix all ingredients until a dough forms.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Place the dough into a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
- Prepare Filling: While the dough rises, mix brown sugar and ground cinnamon in a small bowl to make the cinnamon sugar mixture. In another bowl, combine diced strawberries with 1/4 cup sugar and let them sit to release their juices.
- Roll Dough and Add Filling: Once risen, punch down the dough and roll it out on a floured surface into a large rectangle about 12×18 inches. 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 and scatter them evenly over the cinnamon-sugar layer on the dough.
- Form Rolls: Starting from the long edge, tightly roll the dough into a log shape. Slice the log into 8–10 even pieces and arrange them closely in a greased round baking dish or on a parchment-lined baking sheet.
- Second Rise: Cover the arranged rolls and let them rise for another 30 minutes until they become puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they turn golden brown on top.
- Make Glaze: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth to create the glaze.
- Glaze and Serve: When the rolls come out of the oven, let them cool for 5–10 minutes. Drizzle the prepared glaze evenly over the warm rolls and serve immediately for best flavor.
Notes
- Make sure the milk is warm (not hot) when activating yeast to avoid killing the yeast.
- You can substitute fresh strawberries with frozen, thawed and drained, if fresh are not available.
- For extra flavor, consider adding a teaspoon of vanilla extract to the dough.
- Do not add too much strawberry juice to the dough to avoid sogginess.
- Ensure the rolls are baked until golden for the best texture and flavor.
