Description
This Giant Strawberry Cinnamon Roll is a delightful twist on a classic favorite, featuring a soft, fluffy dough filled with sweet strawberry jam, fresh strawberries, sugar, and cinnamon. Topped with a creamy homemade cream cheese icing, this impressive breakfast or dessert treat is perfect for sharing or enjoying throughout the week.
Ingredients
Scale
Dough
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
Filling
- ¾ cup strawberry jam or preserves
- 1 cup finely chopped fresh strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Icing
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Activate yeast and make dough: In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active. Then add the remaining sugar, melted butter, egg, all-purpose flour, and salt. Stir until a dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead it for 5–7 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead for 4–5 minutes. Place the dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour or until its size has doubled.
- Prepare filling and roll dough: Roll out the risen dough into a large rectangle approximately 12 by 18 inches. Spread the strawberry jam evenly over the dough. Sprinkle the chopped fresh strawberries, granulated sugar, and cinnamon evenly on top of the jam layer.
- Shape the giant cinnamon roll: Using a pizza cutter or knife, slice the dough lengthwise into 3 long strips. Roll one strip tightly into a spiral and place it in the center of a greased 9-inch cake pan. Then, wrap each of the remaining strips around the center spiral, one at a time, constructing one large cinnamon roll.
- Second rise: Cover the assembled roll loosely with a cloth or plastic wrap and let it rise again for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
- Bake: Bake the cinnamon roll for 30–35 minutes or until it is golden brown on top and cooked through in the center.
- Make icing: While the roll bakes, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk as needed until smooth and creamy.
- Cool and serve: Let the giant cinnamon roll cool slightly after baking, then spread the cream cheese icing generously over the top. Serve warm for the best experience.
Notes
- You can prepare the dough and filling the night before and bake fresh in the morning for a convenient breakfast.
- For an extra burst of flavor, add a pinch of lemon zest to the filling or icing.
- Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently before serving.
