Description
The Giant Strawberry Cinnamon Roll is a show-stopping dessert that takes the classic cinnamon roll to new heights. With a soft, fluffy dough, a swirl of cinnamon sugar, and a sweet strawberry filling, this giant roll is perfect for brunch, special occasions, or whenever you want a delicious treat. Topped with a sweet glaze, it’s a fruity, warm indulgence the whole family will love.
Ingredients
Scale
- For the dough:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1 cup warm milk (110°F)
- 1/4 cup butter, melted
- 2 large eggs
- 1/2 tsp salt
- For the filling:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup butter, softened
- 1 1/2 cups fresh strawberries, diced
- 1/4 cup sugar
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes, until frothy.
- In a large mixing bowl, combine the flour, salt, and eggs. Add the yeast mixture and melted butter, and mix until a dough forms.
- Knead the dough on a floured surface for about 5–7 minutes, or until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour, or until doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar and cinnamon. In another bowl, combine the diced strawberries with 1/4 cup sugar, and let them sit to release their juices.
- Once the dough has risen, punch it down and roll it out into a large rectangle (about 12×18 inches). Spread the softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture.
- Drain the strawberries slightly, and scatter them evenly over the cinnamon-sugar mixture.
- Starting from the long edge, tightly roll the dough into a log. Slice the log into 8–10 even pieces and arrange them in a greased, round baking dish or on a parchment-lined baking sheet.
- Cover the rolls and let them rise for another 30 minutes, or until puffy.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown on top.
- While the rolls are baking, prepare the glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Once the rolls are baked, remove them from the oven and let them cool for 5–10 minutes. Drizzle the glaze over the warm rolls and serve immediately.
Notes
- For an extra indulgent touch, add a cream cheese glaze instead of the powdered sugar glaze.
- You can use frozen strawberries if fresh ones aren’t available, just be sure to thaw and drain them well before using.
- If you want to make these rolls ahead of time, prepare them up to the point of baking, cover, and refrigerate overnight. Let them rise at room temperature for 30 minutes before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg