Irresistible Strawberry Cinnamon Rolls for Sweet Morning Bliss
Indulge in delightful Strawberry Cinnamon Rolls, where fluffy dough meets juicy strawberries and cinnamon for blissful breakfasts.
Equipment
- Mixing bowl
- Baking dish
- Rolling Pin
- Whisk
- Oven
Ingredients
Dough
- 4 cups All-purpose flour Substitute with gluten-free flour if needed.
- 1/2 cup Granulated sugar Adjust sweetness to taste.
- 2 pkg Active dry yeast Key leavening agent.
- 1 teaspoon Salt Balances sweetness.
- 1 cup Warm milk Around 110°F (43°C).
- 1/2 cup Unsalted butter Melted for easy mixing.
Filling
- 2 cups Fresh strawberries Chopped.
- 2 teaspoons Ground cinnamon Adjust to preference.
Instructions
Preparation
- In a small bowl, combine warm milk and active dry yeast. Let sit for 5 minutes until frothy.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and salt. Gradually add the yeast mixture along with melted butter to form a soft and slightly sticky dough.
- Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the kneaded dough in an oiled bowl, cover it with a cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Once risen, roll the dough into a rectangle on a floured surface. Brush it with melted butter, sprinkle with the cinnamon-sugar mixture, and evenly distribute the chopped strawberries.
- Roll the dough tightly to form a log, slice into 12 equal pieces, and place in a greased baking dish. Let rise for 30 minutes.
- Preheat your oven to 375°F (190°C) and bake the rolls for 25 minutes or until golden brown.
- Let the rolls cool for a few minutes, drizzle with icing if desired, and serve warm.
Notes
Optional: Add a sprinkle of powdered sugar on top for extra sweetness. Store in an airtight container for up to 3 days or refrigerate for up to 1 week.