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
Scale
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.
