Description
Delight in these homemade Strawberry Cinnamon Rolls, featuring a soft, fluffy dough filled with sweet cinnamon sugar and fresh diced strawberries. Baked to golden perfection and topped with a luscious vanilla glaze, these rolls make a perfect breakfast treat or dessert.
Ingredients
Scale
Dough Ingredients
- 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 the warm milk and active dry yeast. Let it sit for about 5 minutes until the mixture is frothy, indicating the yeast is active. Stir in the granulated sugar, melted butter, and egg. Gradually add the all-purpose flour and salt, mixing until a dough forms. Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise for 1 hour until doubled in size.
- Shape the Rolls: Roll out the risen dough into a 12×18-inch rectangle. Spread the softened butter evenly over the surface. In a small bowl, mix together the granulated sugar and ground cinnamon, then sprinkle this mixture over the buttered dough. Distribute the diced fresh strawberries evenly on top. Starting at one long edge, roll the dough tightly into a log. Cut the log into 12 equal slices. Arrange the slices in a greased 9×13-inch baking dish and cover to let rise for an additional 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until they turn golden brown on top and are cooked through. Once baked, remove from the oven and let them cool slightly to prepare for glazing.
- Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed to reach desired consistency), and vanilla extract until smooth and pourable. Drizzle the glaze generously over the warm cinnamon rolls before serving to add a sweet finishing touch.
Notes
- You can substitute fresh strawberries with frozen ones, but be sure to drain excess moisture to prevent sogginess.
- For a dairy-free option, use plant-based butter and milk alternatives.
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Letting the dough rise in a warm, draft-free environment helps ensure proper fermentation and fluffiness.
- These rolls can be stored in an airtight container for up to 2 days or frozen before baking for longer storage.
