Go Back

Strawberry Cinnamon Rolls

Strawberry Cinnamon Rolls are a captivating twist on the classic cinnamon roll, infusing sweet, juicy strawberries with the warm, comforting flavors of cinnamon and sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowl
  • Baking Dish
  • Rolling Pin

Ingredients
  

Dough Ingredients

  • 4 cups All-Purpose Flour Opt for unbleached flour for a more wholesome flavor.
  • 1/2 cup Granulated Sugar Used to sweeten the dough.
  • 2 1/4 teaspoons Active Dry Yeast Ensure yeast is fresh for best results.
  • 1 cup Milk Warm milk helps to activate the yeast.
  • 1/2 cup Unsalted Butter Adds richness to the dough.
  • 1 large Egg Enriches the dough and adds color.
  • 1 teaspoon Salt Enhances flavors.
  • 2 teaspoons Cinnamon Essential for the signature flavor.
  • 1/2 teaspoon Nutmeg Adds warmth to the flavor.

Filling Ingredients

  • 1 1/2 cups Fresh Strawberries Use ripe, juicy strawberries for best flavor.
  • 1/4 cup Granulated Sugar Used for the filling.

Glaze Ingredients

  • 1 cup Powdered Sugar For the glaze.
  • 1 teaspoon Vanilla Extract Adds aromatic sweetness to the glaze.
  • 2-3 tablespoons Milk To adjust the consistency of the glaze.

Instructions
 

  • In a small bowl, combine the warm milk and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
  • In a large mixing bowl, whisk together the flour, 1/2 cup of granulated sugar, and salt. Create a well in the center, and pour in the melted butter, egg, and the yeast mixture. Mix until a soft dough forms.
  • Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Form the dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm place for about 1 hour or until it has doubled in size.
  • While the dough is rising, prepare the filling by mixing the diced strawberries with 1/4 cup of granulated sugar, cinnamon, and nutmeg in a medium bowl. Set aside.
  • Once the dough has risen, punch it down to release the air. On a floured surface, roll it out into a rectangle approximately 16x12 inches.
  • Spread the strawberry filling evenly over the rolled-out dough, leaving a small border around the edges.
  • Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal it, and then cut the log into 12 equal pieces.
  • Place the rolls in a greased baking dish, leaving space between them to rise. Cover them with a towel and let them rest for another 30 minutes.
  • Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown.
  • While the rolls are baking, prepare the glaze by whisking together the powdered sugar, vanilla extract, and enough milk to reach a smooth, pourable consistency.
  • Once the rolls are done, remove them from the oven and allow them to cool for a few minutes. Drizzle the glaze over the warm rolls.
  • Serve the Strawberry Cinnamon Rolls warm and enjoy!

Notes

Store leftover rolls in an airtight container at room temperature for up to two days. For longer storage, refrigerate them and reheat before serving.
Keyword Easy