Description
These Strawberry Cinnamon Rolls combine the classic cinnamon roll with fresh strawberries for a fruity twist. Soft, fluffy dough is filled with a cinnamon-sugar butter and chunks of fresh strawberries, rolled into spirals, baked golden, and topped with a sweet vanilla glaze. Perfect for a special breakfast or brunch treat.
Ingredients
Scale
Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1/4 cup water
- 2 large eggs
- 1 teaspoon vanilla extract
Filling
- 1/2 teaspoon ground cinnamon
- 1 cup fresh strawberries, chopped
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, softened
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, salt, and active dry yeast, ensuring everything is well mixed for even distribution of the yeast.
- Warm Milk: Heat the whole milk in a small saucepan over medium heat until warm to the touch but not hot, preparing it for activating the yeast and mixing the dough.
- Melt Butter: Add the unsalted butter to the warm milk and stir until it is completely melted to incorporate fat into the dough for softness.
- Combine Wet and Dry: Pour the warm milk and butter mixture into the dry ingredients bowl and stir to combine the initial dough base.
- Mix Eggs: In a separate small bowl, whisk together the water, eggs, and vanilla extract until smooth, adding moisture and flavor to the dough.
- Add Eggs to Dough: Add the egg mixture to the bowl with the dough and stir until the dough begins to form a cohesive mass.
- Knead Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until it is smooth and elastic, developing gluten for structure.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Preheat Oven: Preheat the oven to 375°F (190°C) so it reaches temperature when rolls are ready to bake.
- Prepare Filling: While the dough is rising, chop the fresh strawberries and combine the brown sugar, softened butter, and ground cinnamon in a small bowl to make the cinnamon sugar butter filling.
- Shape Dough: After the dough has doubled in size, punch it down gently to release air, transfer to a floured surface, and roll it out into a 12×18-inch rectangle.
- Spread Filling: Evenly spread the cinnamon sugar butter mixture over the dough, leaving a small border around the edges for rolling.
- Add Strawberries: Sprinkle the chopped strawberries evenly over the cinnamon sugar butter layer, adding fruitiness inside the rolls.
- Roll Dough: Starting from one long edge, carefully roll the dough into a tight log, ensuring the filling stays inside and the roll is even.
- Slice Rolls: Cut the rolled dough into 12 equal slices and arrange them in a greased 9×13-inch baking dish with some space between for rising.
- Second Rise: Cover the dish with a towel and let the rolls rise for about 30 minutes until puffed and slightly risen.
- Bake Rolls: Place the dish in the preheated oven and bake for 20-25 minutes until golden brown on top and cooked through.
- Prepare Glaze: While rolls bake, whisk powdered sugar, milk, and vanilla extract together in a small bowl to create a smooth glaze.
- Cool and Glaze: Remove rolls from the oven and let cool slightly for a few minutes to avoid melting the glaze completely.
- Serve: Drizzle the prepared vanilla glaze evenly over the warm strawberry cinnamon rolls and serve immediately for optimal flavor and texture.
Notes
- Ensure the milk is only warm, not hot, to avoid killing the yeast.
- Kneading is essential to develop the dough’s gluten and elasticity for soft rolls.
- You can substitute fresh strawberries with frozen ones; just thaw and drain excess liquid.
- Let the rolls cool slightly before glazing to prevent the glaze from melting off completely.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat rolls gently in the microwave before serving to refresh softness.
