If you have a sweet tooth and love the warmth of cinnamon combined with juicy berries, the Giant Strawberry Cinnamon Roll Recipe is going to be your new favorite treat. These oversized, fluffy rolls are bursting with sweet cinnamon, fresh strawberries, and a luscious glaze that melts perfectly atop each bite. Whether you’re serving them for a weekend brunch or a special occasion, this recipe delivers that delightful homemade comfort that feels like a warm hug from the inside out.
Ingredients You’ll Need
Every ingredient in this Giant Strawberry Cinnamon Roll Recipe works harmoniously to create a soft, flavorful dough and a perfectly balanced filling that’s sweet, fruity, and spiced just right. From the simple flour and yeast forming the base, to the fresh strawberries that add vibrant color and juicy freshness, each element is essential to bring this recipe to life.
- 4 cups all-purpose flour: The sturdy foundation that ensures a soft but structured dough.
- 1/4 cup sugar: Adds just enough sweetness to feed the yeast and flavor the dough.
- 1 packet active dry yeast (2 1/4 tsp): The magic agent that makes the dough rise beautifully.
- 1 cup warm milk (110°F): Activates the yeast and keeps the dough tender.
- 1/4 cup butter, melted: Provides richness and moisture, making the dough tender and flavorful.
- 2 large eggs: Bind the dough together and add protein for structure.
- 1/2 tsp salt: Enhances all the other flavors and balances the sweetness.
- 1/2 cup brown sugar: For that deep, caramel-like sweetness in the cinnamon filling.
- 2 tbsp ground cinnamon: The essential spice that creates the signature warm, aromatic filling.
- 1/4 cup butter, softened: Used to spread the filling evenly and create a melty texture inside.
- 1 1/2 cups fresh strawberries, diced: Adds fresh bursts of juicy flavor and a pop of red color.
- 1/4 cup sugar: Sweetens the strawberries to take the filling to the next level.
- 1/2 cup powdered sugar: The base for a sweet, creamy glaze topping.
- 2 tbsp milk: Helps achieve the perfect glaze consistency that drapes beautifully over the rolls.
- 1/2 tsp vanilla extract: Adds a fragrant note that rounds out the glaze perfectly.
How to Make Giant Strawberry Cinnamon Roll Recipe
Step 1: Activate Your Yeast
Start by pouring warm milk and sugar into a small bowl, sprinkle the yeast evenly on top, and let it sit for 5 to 10 minutes until it’s frothy. This step is like waking up your yeast from its slumber and getting it ready to help your dough rise into pillowy perfection.
Step 2: Mix the Dough
In a large bowl, combine flour, salt, and eggs, then pour in the yeast mixture and melted butter. Mix everything together until you have a sticky dough. This is the base of your Giant Strawberry Cinnamon Roll Recipe, where all those simple ingredients come together to create a soft and buttery bread.
Step 3: Knead and Let the Dough Rise
Turn the dough out onto a floured surface and knead it for about 5 to 7 minutes until smooth and elastic. This kneading process develops the gluten that will give these rolls their lovely chew. Then pop the dough into a greased bowl, cover it, and let it rise for about an hour until it doubles in size.
Step 4: Prepare the Filling
While the dough is rising, mix brown sugar and cinnamon in a bowl for that irresistible filling. In a separate bowl, toss diced strawberries with sugar so their natural juices are coaxed out, creating that juicy, fruity layer inside your rolls.
Step 5: Roll Out and Assemble
Once risen, punch down the dough and roll it out into a large rectangle roughly 12 by 18 inches. Spread softened butter evenly across the surface, then sprinkle the cinnamon-sugar mixture generously over it. Drain the strawberries just slightly and scatter them over the cinnamon layer to ensure each roll is bursting with berry goodness.
Step 6: Roll and Slice
Starting from the long edge, roll the dough tightly into a log. Then slice it into 8 to 10 even pieces to create your giant, individual cinnamon rolls. Arrange them snugly in a greased round baking dish or on a parchment-lined baking sheet for baking.
Step 7: Final Rise and Bake
Cover your rolls and let them rise again for 30 minutes until nice and puffy. Then bake at 350°F for 25 to 30 minutes, until they turn golden brown on top and fill your kitchen with that heavenly cinnamon aroma.
Step 8: Glaze and Serve
While the rolls bake, whisk together powdered sugar, milk, and vanilla extract to create a smooth glaze. Once your Giant Strawberry Cinnamon Roll Recipe rolls are out of the oven and slightly cooled, drizzle this glaze over the warm rolls for that sweet finishing touch that makes every bite irresistible.
How to Serve Giant Strawberry Cinnamon Roll Recipe
Garnishes
Add a fresh flourish by topping your rolls with a few whole strawberries or a sprinkle of chopped toasted nuts like pecans or almonds. Not only does this add a bit of texture, but it also makes your presentation pop with color and crunch.
Side Dishes
These giant rolls pair wonderfully with a simple cup of coffee or a glass of cold milk for a classic combo. For a brunch spread, complement them with scrambled eggs or a fresh fruit salad to balance the sweetness.
Creative Ways to Present
Try serving a single giant roll with a scoop of vanilla ice cream on the side for a dessert twist. You can also layer them in a trifle-style glass bowl with whipped cream and sliced strawberries between layers—a fun and unexpected way to enjoy the flavors.
Make Ahead and Storage
Storing Leftovers
Place your leftover Giant Strawberry Cinnamon Rolls in an airtight container at room temperature for up to 2 days. Keeping them covered keeps the rolls soft and prevents them from drying out, making for a delicious breakfast or snack on the next day.
Freezing
You can freeze unbaked rolls after slicing by wrapping the pan tightly in plastic wrap and foil, freezing for up to 3 months. When ready to bake, thaw overnight in the fridge and let them rise before baking. Baked rolls also freeze well; just cool completely, wrap individually, and freeze.
Reheating
Warm leftover rolls in the microwave for 20 to 30 seconds or in an oven at 300°F for about 10 minutes. Adding a tiny bit of water to the wrapped rolls before reheating can help maintain softness and that fresh-baked feel.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are best for this Giant Strawberry Cinnamon Roll Recipe because they release the perfect amount of juice and texture. However, if you use frozen strawberries, thaw and drain them well to avoid making the dough soggy.
Is it necessary to let the dough rise twice?
Yes, allowing the dough to rise twice ensures your rolls develop that fluffy, tender texture. The first rise builds the dough volume, and the second rise helps the rolls become light and airy before baking.
Can I substitute the all-purpose flour with whole wheat flour?
You can swap up to half the all-purpose flour with whole wheat for a nuttier flavor and added nutrition, but keep in mind the texture may be a bit denser. It’s best to stick mostly to all-purpose flour for that classic fluffy texture.
How do I prevent the strawberry filling from making the rolls soggy?
Draining the strawberries well after mixing with sugar helps reduce excess moisture. Also, spreading the filling evenly and rolling tightly prevents sogginess while still allowing juicy strawberry bursts.
Can I make these cinnamon rolls vegan?
To make a vegan version of this Giant Strawberry Cinnamon Roll Recipe, substitute dairy milk with plant-based milk, use a flax egg or other egg replacer, and replace butter with vegan butter or coconut oil. The dough and filling will remain delicious with these swaps.
Final Thoughts
There is nothing quite like the joy of pulling warm, fruity, and cinnamon-spiced rolls fresh from the oven, and this Giant Strawberry Cinnamon Roll Recipe delivers that satisfaction beautifully. Whether for a weekend treat, celebration, or just because, these rolls will bring a smile to your face and warmth to your heart. So gather those ingredients, get rolling, and treat yourself and your loved ones to this unforgettable homemade delight.
Print
Giant Strawberry Cinnamon Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Giant Strawberry Cinnamon Roll recipe features soft, fluffy dough filled with sweet cinnamon sugar and fresh diced strawberries, baked to golden perfection and topped with a smooth vanilla glaze. Perfect for a delightful breakfast or brunch treat.
Ingredients
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
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
Glaze
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Activate yeast: In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until frothy, indicating the yeast is active.
- Make dough: In a large mixing bowl, blend flour, salt, and eggs. Add the frothy yeast mixture and melted butter. Mix until a cohesive dough forms.
- Knead dough: On a floured surface, knead the dough for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
- Prepare filling: Mix brown sugar and cinnamon in one bowl. In another bowl, combine diced strawberries with 1/4 cup sugar and let sit so juices are released.
- Roll dough: After rising, punch down dough and roll out into a 12×18 inch rectangle. Spread softened butter over dough, then evenly sprinkle the cinnamon-sugar mixture.
- Add strawberries: Drain strawberries slightly to reduce excess liquid, then scatter them evenly over the cinnamon sugar layer.
- Form rolls: Roll dough tightly from the long edge into a log. Slice into 8–10 equal pieces and arrange cut side up in a greased round baking dish or parchment-lined baking sheet.
- Second rise: Cover rolls and let rise another 30 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown on top.
- Prepare glaze: While baking, whisk powdered sugar, milk, and vanilla extract until smooth.
- Glaze and serve: Remove rolls from oven, let cool 5–10 minutes, then drizzle glaze over warm rolls. Serve immediately.
Notes
- Ensure milk is warm, not hot, to properly activate yeast without killing it.
- Drain strawberries well to prevent the dough from becoming soggy.
- For extra flavor, you can add chopped nuts or cream cheese glaze instead of vanilla glaze.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat rolls gently in the microwave or oven before serving to restore softness.
