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
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 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.
