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Strawberry Cinnamon Rolls Recipe

Strawberry Cinnamon Rolls Recipe

Make Strawberry Cinnamon Rolls Recipe for warm, berry-swirled breakfast rolls—bake and glaze for a crowd-pleasing treat.

Prep Time130 minutes
Cook Time30 minutes
Total Time160 minutes
Yield12

Ingredients

Instructions

Step 1: Bloom the Yeast

In a large mixing bowl, stir the 2 1/4 teaspoons of active dry yeast into 1 cup of warm milk and let it sit undisturbed for about five minutes until the surface becomes noticeably foamy and aromatic. This gentle bloom is the foundation for a light, tender crumb—watch for a soft froth that signals the yeast is awake and ready to leaven the dough.

Step 2: Combine Wet and Dry Into a Dough

Add 1/2 cup granulated sugar, 1/3 cup melted unsalted butter, 1 teaspoon salt, and the 2 large eggs to the foamy milk. Gradually incorporate 4 cups of all-purpose flour, stirring until a shaggy dough forms. The texture here should be slightly tacky but cohesive, not floury; a wooden spoon or spatula can bring the mass together before turning it out to knead.

Step 3: Knead Until Smooth and Elastic

Turn the dough onto a lightly floured surface and knead with steady, confident presses and folds for about 7–10 minutes. You’re aiming for a pliable, smooth exterior that springs back when lightly poked—a yielding, elastic dough that holds slight finger impressions.

Step 4: First Rise to Double Volume

Place the kneaded dough into a lightly greased bowl, cover it, and set it somewhere warm and draft-free. Allow the dough to rise until doubled in size, about an hour. The surface should look domed and slightly glossy, with a soft bounce when pressed—this slow expansion creates the open, pillowy texture of the finished rolls.

Step 5: Roll Out the Dough Rectangle

Once risen, gently deflate the dough and roll it out on a floured surface into a large rectangle, long on one axis and roughly uniform in thickness. The surface should be smooth with visible stretch lines from the rolling pin; aim for an even sheet so the filling distributes consistently across each spiral.

Step 6: Layer the Butter for the Filling Base

Spread 1/2 cup of softened unsalted butter evenly over the rolled rectangle, covering all but a small margin along the long edge. The butter layer should look satin-smooth, slightly lustrous, and ready to hold the sugar–strawberry mixture without sogginess.

Step 7: Add the Brown Sugar, Cinnamon, and Strawberries

In a small bowl, combine 1 cup brown sugar with 2 tablespoons ground cinnamon and fold in 1 cup of chopped fresh strawberries so the pieces are evenly coated. Sprinkle this fragrant, slightly chunky mixture across the buttered dough in an even, complete layer so red berry flecks and warm cinnamon dust peek through the sugar.

Step 8: Roll Tightly into a Log

Starting from the long edge, roll the dough tightly into a compact log so you create well-defined spirals—firm but not crushing the filling. The seam should be pinched shut; you should see the stripe-like pattern of sugar and strawberry through the rolled edge.

Step 9: Cut and Arrange into the Pan

Using a sharp bench scraper or knife, cut the log into 12 equal pieces and place them, spiral-side up, into a greased rectangular baking dish lined with parchment, leaving a little space for expansion. The rolls should sit snug but not squashed, each spiral showing the strawberry flecks and cinnamon layers.


Step 10: Second Rise Before Baking

Cover the assembled rolls and let them rise again for about 30 minutes, until they look pillowy and have noticeably puffed in the rectangular dish. The tops should be soft to the touch and the spirals will be more pronounced as the dough relaxes and expands.

Step 11: Preheat for Baking

While the rolls finish their second rise, preheat the oven to 350°F (175°C). The oven should be fully up to temperature so the rolls receive an immediate, even heat that encourages a golden exterior and tender interior.

Step 12: Bake to Golden Brown Perfection

Bake the risen rolls for 25–30 minutes until the tops are a warm golden brown and the inner layers are set but still soft. You should see the edges caramelize slightly where sugar has melted, and the dish will smell richly of cinnamon and bright strawberry notes.

Step 13: Whisk the Glaze

While the rolls bake, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract into a smooth, pourable glaze. The consistency should be glossy and slightly thick—thin enough to drizzle but viscous enough to cling and create soft ribbons across the rolls.

Step 14: Glaze and Serve Warm

As soon as the rolls come out warm from the oven, drizzle the glaze over the tops so it settles into spirals and pools in tiny glossy folds; allow it to set a moment before serving. For a tempting finish, one roll may have a bite taken out to show the fluffy interior speckled with strawberry, while the rest nestle in the rectangular parchment-lined dish.


Notes