Description
Delight in these homemade Strawberry Cinnamon Rolls, featuring a soft, fluffy dough filled with cinnamon sugar and fresh diced strawberries. Baked to a golden perfection and drizzled with a smooth vanilla glaze, these rolls make a perfect sweet breakfast treat or dessert that combines classic cinnamon roll flavors with a fresh fruity twist.
Ingredients
Scale
Dough
- 1 cup warm milk (110°F/45°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup fresh strawberries, diced
Glaze
- 1 1/2 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, combine warm milk and active dry yeast. Let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is activated. Stir in granulated sugar, melted butter, and the egg until incorporated. Gradually add the all-purpose flour and salt, mixing until a cohesive dough forms. Transfer the dough to a floured surface and knead it for 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size.
- Shape the Rolls: Once the dough has risen, punch it down gently and roll it out on a lightly floured surface into a 12×18-inch rectangle. Spread the softened butter evenly over the dough. In a small bowl, mix the granulated sugar and ground cinnamon, then sprinkle this cinnamon sugar evenly over the buttered dough. Evenly distribute the diced fresh strawberries on top of the cinnamon sugar layer. Starting at the long edge, roll the dough up tightly into a log shape. Cut the log into 12 equal slices with a sharp knife or dental floss. Arrange the slices cut-side up in a greased 9×13-inch baking dish, spacing them slightly apart. Cover the dish and let the rolls rise for an additional 30 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls in the preheated oven for 25-30 minutes, or until they turn golden brown on top and cooked through. Remove the rolls from the oven and allow them to cool slightly while you prepare the glaze.
- Prepare the Glaze: In a mixing bowl, whisk together the powdered sugar, 2-3 tablespoons milk, and vanilla extract until the glaze is smooth and slightly pourable. Adjust the milk quantity if needed to reach your desired consistency.
- Serve: Drizzle the glaze generously over the warm rolls before serving to enhance their sweetness and flavor. Enjoy the strawberry cinnamon rolls fresh for the best taste and texture.
Notes
- For softer rolls, cover them with a damp cloth rather than plastic wrap during the final rise.
- Fresh strawberries add moisture and sweetness; ensure they are well-drained to avoid soggy rolls.
- To make ahead, you can assemble the rolls, refrigerate overnight, and bake the next day.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Adjust the amount of cinnamon and sugar according to your taste preferences.
