Description
These delightful Strawberry Cinnamon Rolls combine the classic warmth of cinnamon-sugar swirled dough with fresh, juicy strawberries for a fruity twist. Soft, fluffy, and topped with a sweet vanilla glaze, they make a perfect breakfast treat or dessert for any occasion.
Ingredients
Scale
Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 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 thoroughly to create the base for the dough.
- Warm Milk: Heat the whole milk in a small saucepan over medium heat until warm but not hot, ensuring it won’t kill the yeast.
- Melt Butter: Add the unsalted butter to the warm milk and stir until fully melted and combined.
- Combine Wet and Dry: Pour the warm milk and butter mixture into the dry ingredients, stirring gently to begin forming the dough.
- Whisk Eggs Mixture: In a separate bowl, whisk together water, eggs, and vanilla extract to prepare the liquid component.
- Add Eggs to Dough: Incorporate the egg mixture into the dough and stir until it just starts to come together.
- Knead Dough: Transfer the dough to a floured surface and knead for 5 to 7 minutes until smooth and elastic, developing gluten for structure.
- First Rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Preheat Oven: Set your oven to 375°F (190°C) to ready it for baking the rolls.
- Prepare Filling: While dough rises, chop fresh strawberries and mix the brown sugar, softened butter, and ground cinnamon in a small bowl to make the filling.
- Shape Dough: After rising, punch down the dough gently and transfer to a floured surface.
- Roll Out Dough: Roll dough into a large rectangle approximately 12 by 18 inches for even filling distribution.
- Spread Filling: Evenly spread the cinnamon sugar butter mixture over the dough, leaving a small border around the edges to seal.
- Add Strawberries: Sprinkle the chopped strawberries on top of the cinnamon sugar butter mixture to add a fresh fruity flavor.
- Roll Dough Log: Carefully roll the dough from one long side into a tight log to encase the filling securely.
- Slice Rolls: Cut the log into 12 equal pieces ensuring uniform size for baking.
- Arrange in Baking Dish: Place the rolls cut-side up in a greased 9×13-inch baking dish, spaced evenly.
- Second Rise: Cover with a towel and let the rolls rise again for 30 minutes to become fluffy before baking.
- Bake Rolls: Bake the rolls in the preheated oven for 20 to 25 minutes until golden brown and cooked through.
- Make Glaze: While baking, whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and creamy to prepare the glaze.
- Cool and Glaze: Let the baked rolls cool for a few minutes after removing from the oven, then drizzle the vanilla glaze over the warm rolls before serving.
Notes
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- Knead the dough sufficiently to develop gluten for better texture.
- Allow proper rising times for fluffy rolls.
- Use fresh strawberries for best flavor and texture; frozen strawberries may release too much moisture.
- Glaze can be adjusted to preferred sweetness or consistency by adding more powdered sugar or milk.
- Store leftovers in an airtight container and reheat gently to retain softness.
