Description
Delight in these homemade Strawberry Cinnamon Rolls featuring a soft, fluffy yeast dough filled with fresh strawberries, brown sugar, and cinnamon, then baked to golden perfection and topped with a sweet vanilla glaze.
Ingredients
Scale
Dough
- 1 package active dry yeast
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 eggs
- 4 cups all-purpose flour
Filling
- 1 cup fresh strawberries, diced
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Activate Yeast: In a large bowl, dissolve the active dry yeast into the warm milk and let it sit until frothy, about 5-10 minutes, to ensure the yeast is active.
- Make Dough: Add granulated sugar, melted butter, salt, eggs, and all-purpose flour to the yeast mixture. Mix well until combined into a soft dough.
- Knead Dough: Turn the dough onto a floured surface and knead it for about 5 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape Dough: Roll the risen dough out on a floured surface into a large rectangle.
- Add Filling: Evenly spread the diced fresh strawberries, brown sugar, and ground cinnamon over the rolled dough.
- Roll and Slice: Starting from one long edge, tightly roll the dough into a log, then slice it into 12 equal rolls.
- Second Rise: Arrange the rolls in a greased baking dish, cover, and let them rise for an additional 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C) and bake the cinnamon rolls for 25-30 minutes, or until golden brown and cooked through.
- Prepare Glaze: While the rolls bake, mix powdered sugar, milk, and vanilla extract together until smooth to make the glaze.
- Glaze and Serve: Once the cinnamon rolls are out of the oven and slightly cooled, drizzle the vanilla glaze evenly over the warm rolls before serving.
Notes
- Ensure the milk is warm but not hot to not kill the yeast.
- Dicing strawberries finely helps the filling spread evenly.
- For extra softness, cover the rolls with foil during baking for the first 15 minutes, then uncover for the remaining time.
- These rolls are best enjoyed warm but can be stored in an airtight container for up to 2 days.
- Reheat gently in the oven or microwave before serving.
