Strawberry Cinnamon Rolls
Soft, tender rolls filled with a cinnamon-sugar mixture and fresh strawberries, finished with a light vanilla glaze.
Ingredients
For the dough
- 2 cups all-purpose flour For structure
- 1/4 cup granulated sugar To feed the yeast and sweeten the dough
- 1 packet active dry yeast For leavening
- 1/2 teaspoon salt For flavor
- 1/2 cup warm milk To activate the yeast
- 1/4 cup unsalted butter Melted, to enrich the dough
- 1 large egg To enrich the crumb
For the filling
- 1 cup strawberries, chopped Fresh strawberries are recommended
- 1 teaspoon ground cinnamon For flavor
- 1/4 cup brown sugar To add sweetness and depth
For the glaze
- 1/2 cup powdered sugar For glazing the rolls
- 1/2 teaspoon vanilla extract For flavor
- 1-2 tablespoons milk To adjust the glaze consistency
Instructions
Prepare the dough
- In a small bowl, stir together the warm milk, granulated sugar, and active dry yeast. Let sit for 5 minutes until foamy.
- In a large bowl, mix the flour with salt. Stir in the melted butter and egg, then pour in the foamy yeast mixture. Mix until a sticky dough forms.
- Turn the dough onto a floured surface and knead for 6–8 minutes until smooth and slightly elastic.
- Place the dough in an oiled bowl, cover, and let it rise in a warm place until doubled, about 1 hour.
Shape the rolls
- Roll the dough into a rectangle. Scatter the chopped strawberries over the surface.
- Combine cinnamon and brown sugar in a bowl and sprinkle over the strawberries.
- Roll the dough tightly into a log and cut into even slices, placing them cut-side up in a greased baking dish.
- Cover the pan and let the rolls rise for 30 minutes.
Bake the rolls
- Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top.
Glaze and serve
- While warm, whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle over the rolls.
- Serve warm for the best texture and flavor.
Notes
Use ripe but firm strawberries for the best results. Glaze while rolls are warm for a glossy finish. Store cooled rolls in an airtight container for 1–2 days.