Okay, friend—let’s talk about this Giant Strawberry Cinnamon Roll. Imagine everything you love about a classic cinnamon roll: the gooey center, the soft, fluffy dough, the sweet cinnamon swirl. Now, add juicy, vibrant strawberries and bake it up into one show-stopping, oversized swirl of deliciousness. It’s part cozy breakfast, part irresistible dessert, and all kinds of amazing.
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This is the kind of recipe that turns ordinary mornings into something special, or makes a sweet ending to a brunch that your guests will talk about for weeks. It’s big, beautiful, and oh-so-shareable—though you may not want to share once you take a bite. Trust me, this one’s a game-changer.
Why You’ll Love Giant Strawberry Cinnamon Roll
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family breakfast, hosting a brunch with friends, or simply treating yourself to something sweet and cozy, this dish fits the occasion. Here’s why it’s a favorite:
Versatile: Works as a brunch centerpiece, a cozy weekend bake, or even a sweet holiday treat. It’s as perfect with coffee as it is with dessert wine.
Budget-Friendly: Uses everyday ingredients you probably already have in your kitchen—plus strawberries, which are the real star here.
Quick and Easy: Don’t let the “giant” part scare you! The dough is straightforward, and rolling it up is half the fun. Perfect for beginner bakers or anyone who loves a good baking project.
Customizable: Add a cream cheese glaze, a sprinkle of lemon zest, or swap in other berries if you’d like. You can totally make it your own.
Crowd-Pleasing: One giant roll = lots of happy faces. It’s a total showstopper for kids and adults alike, and perfect for slicing and sharing.
Ingredients in Giant Strawberry Cinnamon Roll
Here’s the beauty of this bake—it uses cozy, familiar flavors with a fresh twist. Let’s break it down:
All-Purpose Flour: The base of our soft, tender dough. It gives the roll structure without making it too heavy.
Instant Yeast: Makes our dough rise up beautifully soft and fluffy. No long waits here!
Milk & Butter: These create richness and moisture in the dough, giving it that soft, melt-in-your-mouth texture.
Sugar: Both white and brown sugar come into play—white in the dough and brown in the filling for that deep, caramel-like sweetness.
Cinnamon: The classic spice that makes every bite warm and cozy.
Strawberries: Juicy, sweet, and slightly tart—fresh or frozen will work! They add brightness and color to the swirl.
Vanilla Extract: For that little extra something in both the dough and glaze.
Powdered Sugar: To create a dreamy glaze that drips down every golden-baked spiral.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 350°F. Make sure your baking dish or cast iron skillet is lightly greased and ready to go.
Make the Dough: In a large bowl, combine warm milk, sugar, and yeast. Let it sit until foamy. Then add the melted butter, vanilla, and flour. Mix and knead until smooth. Let the dough rise until doubled in size.
Prepare the Filling: While the dough is rising, mix together brown sugar and cinnamon in a bowl. Chop your strawberries and set them aside.
Roll it Out: Once the dough has risen, roll it out into a large rectangle on a floured surface. Spread softened butter all over, sprinkle with the cinnamon sugar mixture, and scatter those strawberries generously on top.
Form the Roll: Cut the dough into strips and roll one into a tight spiral. Keep adding strips around the center spiral to build your giant roll—like making a cinnamon roll layer cake!
Assemble the Dish: Place your giant spiral in the prepared baking dish. Let it rise again for about 20–30 minutes while the oven finishes heating.
Cook to Perfection: Bake for 30–40 minutes or until golden brown on top and cooked through in the center. Tent with foil if the top browns too quickly.
Finishing Touches: Mix powdered sugar with a splash of milk and vanilla to make your glaze. Drizzle it generously over the warm roll. Add extra chopped strawberries if you’re feeling fancy.
Serve and Enjoy: Slice it up like pie and watch it disappear. Best served warm—though it’s still delicious at room temp (if it lasts that long).
Nutrition Facts
Servings: 8 slices
Calories per serving: ~400 (estimate depending on glaze)
Preparation Time
Prep Time: 20 minutes
Rise Time: 60–90 minutes
Cook Time: 35 minutes
Total Time: About 2.5 hours (but worth every minute!)
How to Serve Giant Strawberry Cinnamon Roll
You’ve got options, my friend! This beauty works for all kinds of occasions:
Coffee Date: Serve warm with lattes or cold brew for a bakery-level treat at home.
Weekend Brunch: Add it to a brunch spread with eggs, fruit, and mimosas. It’ll steal the show.
Dessert Night: Heat a slice and add a scoop of vanilla ice cream. Heaven.
On-the-Go: Wrap up slices for a road trip or picnic treat—they travel well!
Special Celebrations: Birthdays, holidays, lazy Sundays—this roll is a reason to celebrate in itself.
Additional Tips
Let’s make sure your cinnamon roll game is strong:
Use Room Temp Ingredients: Especially the butter and milk—it helps the dough rise evenly.
Don’t Overfill: If you pack in too many strawberries, the dough can get soggy. A generous but balanced sprinkle works best.
Try Cream Cheese Glaze: Want a tangy twist? Sub cream cheese into the glaze for a richer finish.
Make Ahead: Prep the roll the night before and let it rise in the fridge. Bake it fresh in the morning.
Leftovers: Store in an airtight container for 2–3 days. Reheat gently in the microwave or oven.
FAQ Section
Q1: Can I use frozen strawberries?
A1: Yep! Just thaw and drain them first so they don’t water down the filling.
Q2: Can I make this dairy-free?
A2: You can! Use plant-based butter and milk, and it still bakes up beautifully.
Q3: What if I don’t have a stand mixer?
A3: No worries—just knead by hand! It takes a little longer, but it’s actually kinda therapeutic.
Q4: Can I freeze it?
A4: Totally. Freeze after baking, then thaw and reheat when you’re ready for sweet roll magic.
Q5: How do I stop the center from being doughy?
A5: Tent with foil partway through baking and check the center with a toothpick—if it comes out clean, you’re golden.
Q6: Can I make mini versions?
A6: Yes! Just roll and slice like traditional cinnamon rolls and bake for a shorter time.
Q7: What’s the best pan to use?
A7: A cast iron skillet gives that perfect golden crust, but any round baking dish works well.
Q8: Can I add nuts or other fruit?
A8: Absolutely—pecans, raspberries, or even a handful of chocolate chips can totally change up the vibe.
Q9: How long will it stay fresh?
A9: Best enjoyed within 2–3 days. Store covered at room temp or in the fridge for a little longer shelf life.
Q10: Do I need to sift the powdered sugar for the glaze?
A10: Not mandatory, but it makes the glaze smoother and prettier. Worth the extra step if you want that bakery finish!
Conclusion
And there you have it—your new brunch bestie, dessert darling, and sweet spiral of joy: the Giant Strawberry Cinnamon Roll. Whether you’re baking it to impress or just to treat yourself (because hey, you deserve it), this recipe brings a whole lot of happiness to the table. So tie on that apron, roll up your sleeves, and get ready to bake something really special. You’ve got this!
Print
Giant Strawberry Cinnamon Roll
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
A giant cinnamon roll stuffed with strawberry jam, cardamom, and topped with a creamy strawberry glaze, garnished with freeze-dried strawberries. A sweet and indulgent breakfast or dessert treat!
Ingredients
- Dough:
- 1 pack store-bought cinnamon rolls (big ones!) or homemade dough (Ambitious Kitchen dough recipe)
- Filling:
- 1 cup strawberry jam (chia berry jam or homemade)
- 1 tsp cardamom (optional)
- Glaze:
- 1 oz cream cheese or goat cheese (room temp)
- 4 tbsp butter (room temp)
- 1/2 cup powdered sugar
- 1/2 cup powdered allulose (or all allulose)
- 1/2 cup collagen peptides (unflavored, unsweetened)
- 2 tbsp strawberry jam
- 1/2 tsp cardamom (optional)
- 1 tbsp whole milk (grass-fed)
- The Rest:
- Freeze-dried strawberries for garnish
Instructions
- Prep the dough: Prepare your dough if making from scratch, or bring store-bought cinnamon rolls to room temperature.
- Prep the jam: If making homemade jam, prepare and cool it. If using store-bought jam, thicken with cornstarch if necessary. Optionally, add cardamom to the jam for extra flavor.
- Assemble the cinnamon roll: Unroll the dough and arrange it in a large rectangle. Spread the cooled jam evenly over the dough, then roll it up, placing it in the center of a greased 12” oven-safe skillet. Continue wrapping the dough around itself, filling the pan. If using homemade dough, roll it into a 12×9 rectangle, cut into strips, and arrange in the pan.
- Rest/rise and bake: Cover the cinnamon roll with plastic wrap and a warm towel, and let it rise for 45 minutes. Preheat the oven to 350°F and bake for 25 minutes or until golden brown and cooked through. Use a thermometer to check for doneness (should read 190°F).
- Make the glaze: In a medium bowl, whisk together the cream cheese, butter, sugars, and collagen. Add the strawberry jam, cardamom, and milk and whisk until combined.
- Cool, glaze, and garnish: Let the cinnamon roll cool for 10 minutes, then drizzle with the glaze and top with freeze-dried strawberries. Serve and enjoy!
Notes
- If making your own dough, ensure it rises fully before baking for the best texture.
- You can use goat cheese for a tangy twist on the glaze.
- Freeze-dried strawberries are perfect for adding a crunchy, fruity garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 442 kcal
- Sugar: 31g
- Sodium: 195mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg