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Related Video: Strawberry Crunch Cake
Yields:
12 serving(s)
Prep Time:
20 mins
Total Time:
10 hrs 30 mins
Cal/Serv:
464
Warm and fluffy cinnamon rolls might be the best way to ease into the weekend. Here at Delish, we swoon over these gooey rolls, whether they are stuffed with a classic cinnamon filling, lemon curd, or loads of tart cranberries. Because there is always room in our hearts for one more cinnamon roll, we present these tall and fluffy strawberry cinnamon rolls with swoops of bright pink cream cheese frosting, crunchy freeze-dried strawberries, and fresh strawberries. Here are some of the tips and tricks we used to make the plush, fluffy dough for these strawberry-stuffed rolls.
Instant yeast:
Instant yeast has fine, small grains and doesn’t need to be bloomed in warm liquid first. Instead, the yeast is sprinkled over the dough’s wet ingredients just before the salt and flour are added.
Kneading, two ways:
This dough has a generous amount of whole milk, melted butter, eggs, and vanilla, so it’s a little stickier than other cinnamon roll doughs. We start kneading using a dough hook and a stand mixer, a hands-off method that develops gluten without extra flour. The dough will start to cling to the hook but won’t form into a ball on its own. A quick knead on a lightly floured surface will help you shape a smooth ball of dough, ready to rise.
Overnight rise:
The shaped strawberry cinnamon rolls slowly rise in the refrigerator overnight, then warm up on the counter for about an hour the next morning. All you will need to do is preheat the oven and frost the cooled baked rolls.
The strawberries:
Finally, why do we mostly use frozen and freeze-dried strawberries over fresh? When I was developing the recipe, I tried the filling with both fresh and thawed frozen strawberries. Frozen, thawed strawberries yielded a better, more consistent jam for the filling, and using them makes these plush rolls a year-round treat. For a brilliant pink frosting, it’s hard to beat freeze-dried strawberries. They give the frosting a tart, fruit-forward flavor, and the color is just gorgeous. Showcase those fresh strawberries on top of each roll, and serve plenty on the side for snacking.
Did you make these strawberry crunch cinnamon rolls? Let us know in the comments!
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Ingredients
Dough
- 3
large eggs
- 1 cup
whole milk
- 6 Tbsp.
unsalted butter, melted
- 1/4 cup
(50 g.) granulated sugar
- 1 Tbsp.
pure vanilla extract
- 1
(1/4-oz.) pkg. instant yeast
- 2 tsp.
kosher salt
- 5 1/4 cups
(630 g.) all-purpose flour, divided, plus more for dusting
Cooking spray
Filling
- 1 lb.
frozen strawberries (about 3½ c.), thawed, coarsely chopped
- 1/3 cup
(67 g.) granulated sugar
- 2 Tbsp.
cornstarch
- 2 tsp.
ground cinnamon
- 1 tsp.
finely grated orange zest
- 1/4 tsp.
kosher salt
Cooking spray
All-purpose flour, for dusting
- 1
large egg
Frosting
- 1 cup
freeze-dried strawberries
- 4 oz.
cream cheese, softened
- 3/4 cup
(90 g.) confectioners' sugar, sifted
- 2 Tbsp.
whole milk
- 1/4 tsp.
kosher salt
Fresh strawberries, for serving (optional)
Directions
Dough
- Step 1In the large bowl of a stand mixer, whisk eggs, milk, butter, granulated sugar, and vanilla to combine. Add yeast, salt and 2 cups flour, then stir until just combined.
- Step 2Transfer bowl to stand mixer and fit with the dough hook. Add remaining 3 cups flour, then beat on low speed until dough is still sticky but starting to form a ball, about 5 minutes.
- Step 3Scrape dough onto a lightly floured surface. Knead until dough is smooth, 1 to 2 minutes. Form into a ball.
- Step 4Wipe out stand mixer bowl, then spray with cooking spray. Return dough to bowl, then turn to coat. Cover with a clean kitchen towel. Let rise at room temperature until doubled in size, 1 to 2 hours depending on how warm your kitchen is.
Filling
- Step 1In a medium saucepan over medium heat, cook strawberries, granulated sugar, cornstarch, cinnamon, orange zest, and salt, stirring frequently with a rubber spatula, until strawberries start to break down and mixture comes to a boil, about 10 minutes.
- Step 2Continue to cook, stirring constantly, until very thick, 2 to 3 minutes more. Transfer to a medium bowl and let cool completely, about 1 hour.
- Step 3Coat a 13" x 9" baking pan with cooking spray. Turn dough onto lightly floured surface and dust top with more flour. Roll into a large rectangle, about 18" x 15".
- Step 4Spread strawberry filling all the way to the edges of dough. Starting on a long side, roll into a tight log. Trim ends and cut into 12 pieces, about 1 1/2" thick. Place in prepared pan cut sides down and tightly cover with plastic wrap. Refrigerate at least 8 hours or up to 12.
- Step 5Remove plastic wrap and cover with a clean kitchen towel. Let sit at room temperature until rolls have doubled in size and, when poked gently with a finger, the indent slowly springs back, about 1 hour.
- Step 6Meanwhile, place a rack in center of oven; preheat to 350°. In a small bowl, beat egg with 2 tablespoons water. Brush rolls with egg wash.
- Step 7Bake cinnamon rolls until golden, 30 to 35 minutes. Let cool 20 minutes.
Frosting
- Step 1Place freeze-dried strawberries in a resealable plastic bag, then press air out and seal. Using a rolling pin or heavy skillet, crush strawberries.
- Step 2In the large bowl of stand mixer fitted with the paddle attachment, beat cream cheese, confectioners’ sugar, and 1/4 cup strawberries until smooth, 1 to 2 minutes. Add milk and salt, then continue to beat on medium speed until light and fluffy, 2 to 3 minutes.
- Step 3Just before serving, spread cream cheese frosting over cooled cinnamon rolls. Sprinkle with remaining 1 tablespoon freeze-dried strawberries. Garnish roll with fresh strawberries (if using).
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