Description
Soft, fluffy cinnamon rolls filled with sweet strawberry goodness and topped with a luscious glaze. These rolls are the perfect blend of fruity and warm spice—ideal for breakfast, brunch, or dessert!
Ingredients
Units
Scale
Dough:
- 1 cup warm milk (110°F)
- 2 1/4 tsp (1 packet) active dry yeast
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour (plus more for dusting)
- 1/2 tsp salt
Filling:
- 1 1/2 cups diced fresh strawberries
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 2 tbsp cornstarch
- 2 tbsp unsalted butter, softened
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Stir in melted butter and egg. Gradually mix in flour and salt until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–2 hours, or until doubled in size.
- Make the Filling:
- In a small bowl, mix sugar, cinnamon, and cornstarch. Toss with diced strawberries.
- Assemble the Rolls:
- Roll the dough out into a large rectangle (about 12×18 inches). Spread softened butter evenly over the surface.
- Sprinkle the strawberry mixture evenly over the dough.
- Roll the dough tightly into a log from the long edge. Cut into 12 even pieces and place them in a greased 9×13-inch baking dish.
- Second Rise:
- Cover the rolls with plastic wrap and let them rise for 30–45 minutes, until puffy.
- Bake:
- Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown.
- Make the Glaze:
- In a small bowl, whisk powdered sugar, milk or cream, and vanilla until smooth. Adjust consistency by adding more milk or sugar as needed.
- Finish and Serve:
- Drizzle the glaze over warm rolls and serve immediately.
Notes
- For a stronger strawberry flavor, you can use strawberry jam or preserves in the filling instead of fresh strawberries.
- If your strawberries release too much liquid, pat them dry before mixing with sugar and cornstarch.
- Leftover rolls can be stored in an airtight container for up to 3 days or frozen for up to 1 month.