Strawberry Cinnamon Rolls
This recipe for Strawberry Cinnamon Rolls creates a delightful treat filled with warmth, sweetness, and nostalgia that everyone will adore.
Ingredients
For the dough
- 2 cups whole milk Warm but not hot
- 1 packet active dry yeast Ensure it's fresh for best results
- 1/3 cup granulated sugar Helps to activate the yeast
- 1 stick unsalted butter, melted
- 1 large egg
- 4 cups all-purpose flour Plus more for kneading
- 1 teaspoon salt Enhances flavor
For the filling
- 1/2 cup softened butter
- 1 cup packed brown sugar
- 3 tablespoons ground cinnamon Adjust to taste
- 1.5 cups fresh strawberries, finely chopped Use ripe strawberries for best flavor
Instructions
Preparing the Dough
- Gently warm two cups of milk in a saucepan until lukewarm. Sprinkle yeast over warm milk and let rest until frothy.
- Whisk in sugar, melted butter, and egg until combined.
- Gradually add flour and salt, mixing until a sticky dough forms.
- Turn dough onto a floured surface and knead gently for about eight minutes until smooth and elastic.
- Place kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about one hour or until doubled in size.
Preparing the Filling
- In a small bowl, combine softened butter, brown sugar, and cinnamon until it resembles a thick paste.
- Fold in finely chopped strawberries.
Assembling the Rolls
- After dough rises, punch it down and roll it out into a large rectangle about one inch thick.
- Spread the butter-sugar mixture across the surface of the dough.
- Roll the dough tightly into a log and slice into twelve equal pieces.
- Grease a baking pan and arrange the rolls, covering loosely with a cloth to rise for another thirty minutes.
Baking the Rolls
- Preheat oven to 375°F (190°C).
- Bake rolls for 20-25 minutes until golden brown and fragrant.
Notes
Serve warm with a drizzle of vanilla glaze. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.