Description
Imagine waking up to the irresistible scent of warm, gooey strawberry cinnamon rolls, bursting with sweet, roasted berries and a hint of rose. This simplified strawberry cinnamon rolls recipe brings bakery-quality taste right to your kitchen, without the fuss.
Ingredients
- 240 ml whole milk, warmed
- 7 g active dry yeast
- 50 g granulated sugar, divided (for dough)
- 60 g unsalted butter, melted
- 60 g unsalted butter, softened
- 1 large egg, at room temperature
- 5 ml alcohol-free vanilla extract
- 420–480 g all-purpose flour, plus more for dusting
- 5 g fine sea salt
- 450 g fresh strawberries, hulled and quartered
- 100 g granulated sugar (for roasting strawberries)
- 5 g ground cinnamon (for filling)
- 5 ml pure rosewater (for filling)
- 2 g ground cinnamon (for sprinkling)
- 1 tbsp granulated sugar (for sprinkling)
- 240 g powdered sugar, sifted
- 60 ml pure maple syrup
- 5 ml pure rosewater (for glaze)
- 15–30 ml whole milk (or reserved strawberry liquid, for glaze)
- 2 g edible rose petals
Instructions
- Activate Yeast: Combine warm milk (40-45°C or 105-115°F), yeast, and 1 tsp sugar in a large bowl. Stir and let sit 5-10 minutes until foamy, showing it’s active.
- Combine Wet Ingredients: Whisk in melted butter, remaining sugar, egg, and vanilla extract until well combined.
- Form Dough: Gradually add 3.5 cups flour and salt. Mix until shaggy. Knead on a floured surface 8-10 minutes until smooth and elastic, adding up to 0.5 cup more flour if sticky.
- First Dough Rise: Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
- Roast Strawberries: Preheat oven to 190°C (375°F). Toss quartered fresh strawberries with 100g sugar, 1 tsp cinnamon, and 1 tsp rosewater. Roast 15-20 minutes until softened and syrupy.
- Prepare Strawberry Filling: Cool roasted strawberries. Mash gently until jammy but textured.
- Roll Dough: Punch down risen dough. Roll into a 30×40 cm (12×16 inches) rectangle on a floured surface.
- Spread Filling Layers: Evenly spread 60g softened butter, then the cooled strawberry-rose filling over dough.
- Add Spice Topping: Combine 2g (0.5 tsp) cinnamon with 1 tbsp granulated sugar. Sprinkle over filling.
- Shape Rolls: Tightly roll dough into a log, pinching the seam. Cut into 12 equal 3-4 cm (1.5 inch) slices with a sharp knife or dental floss.
- Second Rise: Arrange rolls, cut side up, in a lightly greased 23×33 cm (9×13 inch) baking dish. Cover and let rise 30-45 minutes until visibly puffy and almost touching.
- Bake Rolls: Preheat oven to 190°C (375°F). Bake for 20-25 minutes until golden brown and cooked through. Tent with foil if browning quickly.
- Prepare Rose-Maple Glaze: As rolls cool slightly (about 10 minutes), whisk sifted powdered sugar, maple syrup, 5 ml (1 tsp) pure rosewater, and 15-30 ml (1-2 tbsp) whole milk (or reserved strawberry liquid) until smooth and pourable. Adjust liquid for desired consistency.
- Glaze and Garnish: Generously pour the glossy rose-maple glaze over the warm cinnamon rolls, allowing it to pool. Garnish immediately with fresh edible rose petals for a final elegant touch.
Notes
If your dough feels too stiff, a splash of extra milk (1-2 Tbsp) can help. If you only have salted butter, reduce added sea salt by 0.5 teaspoon. A 1:1 gluten-free flour blend can be used for a gluten-friendly option (with minor texture changes). Fresh peak-season berries are ideal, but thawed and well-drained frozen strawberries work perfectly too. Dental floss gives the cleanest cuts for uniform rolls. Tent with foil if browning quickly.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380 calories
- Sugar: 40 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
Keywords: strawberry cinnamon rolls, homemade, comfort food, special breakfast, family-friendly, rosewater, easy bake, sweet treat