Description
Delight in the sweet and fragrant Strawberry Cinnamon Rolls, featuring a soft, fluffy dough layered with cinnamon sugar and fresh strawberries, baked to golden perfection and topped with a creamy vanilla glaze. This recipe yields 12 irresistible rolls, perfect for a special breakfast or brunch treat.
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 frothy, signaling the yeast is active. Stir in granulated sugar, melted butter, and the large egg. Gradually add all-purpose flour and salt, mixing until a cohesive dough forms. Transfer to a floured surface and knead for 5-7 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 hour until it doubles in size.
- Shape the Rolls: Roll out the risen dough on a 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 cinnamon, then sprinkle this mixture evenly over the buttered surface. Distribute the diced fresh strawberries evenly across the cinnamon sugar layer. Starting from one long edge, roll up the dough tightly into a log. Cut the roll into 12 equal slices and place them cut side up in a greased 9×13-inch baking dish. Cover and let the rolls rise for another 30 minutes to puff up.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until they turn golden brown on top. Once baked, remove from the oven and let them cool slightly in the pan.
- Prepare the Glaze: While the rolls are cooling, whisk together powdered sugar, milk (starting with 2 tablespoons and adding more as needed for desired consistency), and vanilla extract in a bowl until smooth and creamy. Drizzle the glaze generously over the warm cinnamon rolls before serving to add a sweet, melt-in-your-mouth finish.
Notes
- You can substitute fresh strawberries with frozen if fresh are out of season, just thaw and drain excess liquid to avoid sogginess.
- For extra flavor, consider adding a pinch of nutmeg or cardamom to the cinnamon sugar mixture.
- Make sure the milk is warm but not hot to prevent killing the yeast.
- Use a sharp knife or dental floss to cut the rolls for cleaner edges.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently before serving.
