Okay, full confession: I once tried to eat a regular cinnamon roll in one bite and learned the hard way that restraint and napkins both matter. That led me to invent the Giant Strawberry Cinnamon Roll — a gloriously outsized breakfast hug that I can practically hear calling my name from the oven. This thing marries pillowy, yeasted dough with bright, jammy **strawberries** and a warm swirl of **cinnamon** and brown sugar. It looks impressively bakery-level but behaves like a lazy Sunday project. It oozes strawberry-scented steam when you cut into it and leaves a buttery, sticky trail on your fingers (and possibly on your favorite shirt). No shame. You’ll thank me later.
Quick Facts
- Yield: Serves 6–8
- Prep Time: 30 minutes active
- Cook Time: 25–30 minutes
- Total Time: ~2 hours including rises
Why This Recipe is Awesome
Because it looks like a showstopper but behaves like a cozy weekend treat. The dough turns out soft and airy, with a buttery crumb that contrasts perfectly with jammy, slightly tart **strawberries** and a caramelized **cinnamon-sugar** layer. It smells like a bakery (and maybe a little like summer). It’s big enough to share, but let’s be honest — half of mine disappears before coffee. It’s so simple your oven practically approves.
Ingredients
For the Main Dish:
- All-purpose flour — 3 1/2 cups
- Granulated sugar — 1/4 cup
- Instant yeast — 1 packet (2 1/4 tsp)
- Salt — 1 tsp
- Milk (whole or 2%) — 3/4 cup, warmed to about 110°F
- Unsalted butter — 6 tbsp (melted, plus 2 tbsp softened)
- Large egg — 1
- Fresh strawberries — 2 cups chopped (about 10–12 medium)
- Brown sugar — 1/2 cup packed
- Cinnamon — 2 tsp
- Vanilla extract — 1 tsp
- Fine corn starch — 1 tsp (optional, to thicken strawberry juices)
For the Creamy Glaze (optional):
- Cream cheese — 4 oz, softened
- Powdered sugar — 1 cup
- Milk — 1–2 tbsp to thin
- Vanilla extract — 1/2 tsp
How I Make It
Step 1:
Warm the milk to about 110°F (it should feel like a warm bath). In a large bowl, whisk together 3 1/2 cups flour, 1/4 cup sugar, 1 packet instant yeast, and 1 tsp salt. Stir in the warm milk, 6 tbsp melted butter, 1 egg, and 1 tsp vanilla until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and springy. You’ll feel the dough stretch and the surface tighten — that’s your cue it’s ready. Lightly oil a bowl, place the dough inside, cover with a towel, and let it rise until doubled, about 45–60 minutes.
Step 2:
While the dough rises, chop 2 cups fresh strawberries into small pieces. Toss them with 1/2 cup brown sugar, 2 tsp cinnamon, and 1 tsp cornstarch if you want to control juiciness. The sugar will draw out juices and smell like summer jam — irresistible. Preheat the oven to 375°F about 20 minutes before baking.
Step 3:
Roll the risen dough into a roughly 12×16-inch rectangle on a floured surface. Brush the dough with the softened 2 tbsp butter. Scatter the strawberry-cinnamon mixture evenly over the surface, pressing gently so the berries nestle into the dough. Starting from the long edge, roll the dough into a tight log. The dough might ooze a little — that’s okay; it makes delicious caramelized edges.
Step 4:
Seal the seam and tuck the ends under. Place the log seam-side down on a parchment-lined baking sheet and shape it into a spiral, tucking the tail underneath so it looks like a giant snail. Cover loosely and let it rest for another 20–30 minutes while the oven reaches 375°F. Bake for 25–30 minutes until the top turns golden brown and you hear a faint crackle as the sugary pockets caramelize. If the top browns too quickly, tent with foil for the last 8–10 minutes.
Step 5:
Let the roll cool for 10 minutes so the juices set. Meanwhile, beat the cream cheese with powdered sugar, vanilla, and just enough milk to make a pourable glaze. Drizzle generously over the warm roll — the glaze melts into the crevices and creates that irresistible sticky sheen. Slice and serve warm. Expect a chorus of “oohs” and sticky fingers.
Pro Tips
- Use warm, not hot milk to activate yeast. Too hot kills the yeast; too cold slows it down.
- Don’t skip the cornstarch if your strawberries feel very juicy — it keeps the roll from getting soggy.
- Rotate the pan halfway through baking for even browning, especially in older ovens.
- If the dough resists rolling, let it rest 5 minutes — the gluten relaxes and rolling becomes easier.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap fresh strawberries with frozen raspberries or blueberries — thaw and drain first to avoid excess liquid.
- Use maple syrup or honey instead of some brown sugar for a different caramel note.
- For dairy-free: replace butter with coconut oil (use slightly less, about 5 tbsp) and use dairy-free cream cheese for glaze.
- For gluten-free: use a 1:1 gluten-free flour blend and expect a slightly crumblier texture; add an extra egg for structure if needed.
Variations & Tips
- Add a handful of chopped pecans or walnuts for crunch in the filling.
- Swap cinnamon for cardamom for a floral twist — try 1 1/2 tsp cardamom + 1/2 tsp cinnamon.
- Make it citrusy: sprinkle lemon zest over the strawberries before rolling for brightness.
- For a savory-sweet brunch: add a thin layer of mascarpone under the strawberries.
- Mini version: divide dough into 6 pieces and roll into individual spirals for portable treats.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prepare the dough and filling, roll it into the spiral, then cover and refrigerate overnight. Bring to room temperature and bake as directed the next morning.
- Can I double the recipe?
- Sure thing. Use two baking sheets and give each roll plenty of space. You may need to increase baking time by 5–10 minutes for larger pans — watch for a deep golden top.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (e.g., 4.5 tbsp oil for 6 tbsp butter) and note the flavor and crumb will change slightly.
- How do I know it’s done?
- Look for a golden-brown top, slightly caramelized edges, and a hollow sound when you tap the underside. The interior should smell yeasty and strawberry-sweet; a toothpick in the center should come out mostly clean.
- What if I don’t have ingredient X?
- Short on brown sugar? Mix granulated sugar with a tablespoon of molasses per 1/4 cup to mimic brown sugar. No cream cheese? Use a simple powdered sugar glaze with milk and vanilla.
How I Like to Serve It
I serve this roll warm with a big mug of coffee or a tall glass of cold milk. It makes a dramatic brunch centerpiece for weekends, birthdays, or lazy holidays. On summer mornings, the strawberry brightness makes it feel light; in winter, the cinnamon gives cozy, nostalgic vibes. Slice thick, pass the napkins, and let people tear off pieces family-style.
Notes
- Store leftover slices in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat in a 350°F oven for 8–10 minutes to refresh.
- If reheating from cold, cover loosely with foil so the glaze doesn’t burn. No meat temps apply here — just pure, sticky goodness.
Final Thoughts
Closing: Go make this giant roll, invite friends or hide half in the fridge for yourself — either way, enjoy the warm, sticky rewards of your handiwork!