If you’re looking to truly wow at brunch or surprise your family with something unforgettable, this Giant Strawberry Cinnamon Roll is a dream come true. Imagine everything you love about a classic cinnamon roll—soft dough, sweet cinnamon swirls, a gooey cream cheese icing—taken up a notch with a glorious layer of juicy strawberries. Every slice is a celebration: golden on the outside, pillowy and flavorful on the inside, and crowned with luscious icing that drips into every cranny. The Giant Strawberry Cinnamon Roll is a showstopper for any breakfast table, but honestly, it makes a perfect dessert too. Once you try it, you’ll see why this is about to become your new favorite baking adventure!
Ingredients You’ll Need
The list may look classic at first glance, but each ingredient plays a starring role in creating that heavenly taste, tender crumb, and colorful pop that makes the Giant Strawberry Cinnamon Roll so special. These are straightforward pantry heroes with a few fresh upgrades that deliver standout flavor and texture.
- All-purpose flour: This is the backbone for the dough, ensuring the perfect soft and fluffy base for your roll.
- Granulated sugar: Sweetens the dough just enough without making it heavy—important for that light, bakery-style bite.
- Instant yeast: Guarantees a reliable rise and an airy, pull-apart texture in less time (no waiting overnight!)
- Salt: Don’t skip this—salt balances all that sweetness while enhancing the depth of flavor.
- Whole milk: Adds richness and tenderness, helping the dough bake up luxuriously soft and moist.
- Water: Loosens the dough with just the right hydration for kneading and rising.
- Unsalted butter: Melted in the dough for softness, and softened in the filling for flavor-packed richness throughout.
- Large egg: Binds the dough and adds beautiful color and richness to every bite.
- Finely chopped strawberries: The star of the filling—sweet, fresh berries melt into juicy pockets as the roll bakes.
- Brown sugar: Caramelly and deep, it creates that iconic cinnamon swirl ooze we all adore.
- Ground cinnamon: Bold, warming, and aromatic—absolutely key for that classic cinnamon roll flavor.
- Cream cheese: The foundation of the icing, bringing tangy creaminess that sets off all the sweet, sticky notes.
- Powdered sugar: Melts seamlessly into the icing for a silky, smooth finish over the Giant Strawberry Cinnamon Roll.
- Vanilla extract: Just a dash in the icing for extra flavor—don’t underestimate this tiny but mighty addition.
- Milk: Brings the icing together for the ideal, pourable consistency—drizzle to your heart’s delight.
How to Make Giant Strawberry Cinnamon Roll
Step 1: Mix and Knead the Dough
Start by grabbing a big mixing bowl and whisking together 2¼ cups of the flour, the granulated sugar, instant yeast, and salt. Meanwhile, gently heat the milk, water, and melted butter in a small saucepan until they’re warm but not hot—think the temperature of a comforting bath, about 110°F. Pour this warm mixture over your dry ingredients, add the egg, and mix until everything’s combined. Gradually work in the remaining flour and knead—by hand or stand mixer—until your dough is smooth, stretchy, and a little bit tacky. Grease a bowl, tuck in your dough, cover it up, and let it rise for about an hour. You’re aiming for a puffy, doubled-in-size masterpiece!
Step 2: Roll Out and Fill
Punch down your dough to deflate those beautiful air bubbles, then roll it into a big rectangle (about 12×16 inches is your goal). Spread the softened butter all over—it acts as the glue for the filling. In a small bowl, stir together the brown sugar and cinnamon, then scatter this aromatic blend across the surface. Sprinkle those finely chopped strawberries evenly, letting them nestle in right up to the edges for color and pockets of fruit in every slice.
Step 3: Shape the Giant Roll
This part is seriously fun and a little playful. Using a pizza cutter, slice your dough lengthwise into three long, even strips. Gently roll up the first strip into a tight coil, then continue wrapping the other strips around it, making sure the ends meet up neatly so you create a giant cinnamon roll spiral. Use both hands and take your time—it’s a little messy, but in the best way! Place your finished giant coil into a greased 9-inch springform or cake pan, cover, and let it puff up again for 30 minutes.
Step 4: Bake to Golden Perfection
Preheat that oven to 350°F (175°C) and admire your soon-to-be showpiece. Pop the pan in the oven and bake for 35 to 40 minutes. If you notice the top getting a gorgeous brown hue halfway through, loosely tent with foil so it doesn’t over-brown. You’ll know it’s ready when your kitchen fills with the irresistible aroma of cinnamon, butter, and sweet strawberries, and when the top is beautifully golden and the center is cooked through.
Step 5: Prepare the Cream Cheese Icing
While the Giant Strawberry Cinnamon Roll is cooling for a few minutes (but still warm!), beat together the softened cream cheese, butter, and powdered sugar until it’s velvety-smooth. Add the vanilla and just enough milk to make a luscious, pourable icing. Drizzle generously over the warm roll so it seeps into the swirls—every bite will thank you.
How to Serve Giant Strawberry Cinnamon Roll
Garnishes
Finish your Giant Strawberry Cinnamon Roll with extra fresh strawberry slices, a sprinkle of powdered sugar, or even a few mint leaves for a pop of color and freshness. If you want to go all out, try adding a swirl of strawberry jam atop the icing to really drive home that berry flavor. These simple touches make your roll look as magical as it tastes!
Side Dishes
For a well-rounded brunch or celebratory breakfast, pair your showstopper with savory sides like scrambled eggs, crispy bacon, or a fresh fruit salad. The rich sweetness of the Giant Strawberry Cinnamon Roll is perfectly balanced by lighter, fresh options and classic breakfast favorites. It also plays well with a piping-hot cup of coffee or a cold glass of milk.
Creative Ways to Present
For maximum wow factor, bring the roll to the table uncut so everyone can see it in all its spiraled glory—then slice big wedges right at the table for dramatic effect. Try serving individual slices in pretty dessert dishes with an extra drizzle of icing and a strawberry on top. You can even use it as the centerpiece of a brunch buffet: Just add a sign and watch guests gravitate toward this dazzling treat.
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if!) you find yourself with leftovers, simply cover the pan with foil or transfer slices to an airtight container. The Giant Strawberry Cinnamon Roll keeps well at room temperature for a day, and will stay moist and delicious in the fridge for up to three days. Pop a little wax paper between slices to prevent sticking if you need to stack them.
Freezing
Your Giant Strawberry Cinnamon Roll can be frozen, either whole or in individual slices. Let it cool completely, wrap tightly in plastic wrap or aluminum foil, and store in a freezer-safe zip-top bag or container for up to two months. Thaw overnight in the refrigerator, and it’ll be ready to reheat whenever you need a sweet pick-me-up.
Reheating
To restore that fresh-from-the-oven magic, just reheat slices briefly in the microwave (about 15–20 seconds should do it). For a large portion or the whole roll, cover with foil and warm gently in a 300°F oven until soft and gooey again. Add a fresh drizzle of icing or a dab of strawberry jam if you want to revive the just-baked flavor and texture.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw and drain frozen strawberries well before using. Pat them dry with paper towels to avoid excess moisture, which could make your filling too runny. The result? Still burst-with-flavor swirls throughout your Giant Strawberry Cinnamon Roll.
What if I don’t have a springform pan?
No worries at all. A regular 9-inch cake pan will do the trick; just grease it well and be gentle when lifting out your finished roll. A springform just makes for easier (and slightly more dramatic) removal and serving, especially if you want those perfect spiraled slices.
Can I prepare this Giant Strawberry Cinnamon Roll the night before?
Yes, you can! After shaping the roll and placing it in the pan, cover tightly and refrigerate overnight. In the morning, let it come to room temperature and finish its final rise before baking as directed. This is a lifesaver for making breakfast or brunch extra special with zero morning stress.
Could I swap the cream cheese icing for something lighter?
Of course—you can whip up a simple vanilla glaze with powdered sugar, milk, and a splash of vanilla if you prefer something lighter. Or, try a drizzle of lemon icing for a brighter flavor that still compliments the strawberries beautifully.
Any tips for achieving the perfect spiral?
Take your time rolling the dough strips, and don’t worry if they aren’t perfectly uniform—imperfections look fabulous once baked. Trim off any uneven edges for neatness, and make sure you start with a tight coil from the first strip for an impressive swirl all the way to the center.
Final Thoughts
If you’re after a baking project that’s as breathtaking to serve as it is delightful to eat, the Giant Strawberry Cinnamon Roll will deliver in every way. From its soft, fluffy crumb to the jammy strawberry pockets and decadent cream cheese icing, it’s pure joy in every bite. Invite a crowd—or just treat yourself!—and experience why this is more than a cinnamon roll; it’s a celebration you’ll want to make again and again.
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Giant Strawberry Cinnamon Roll Recipe
- Total Time: 2 hours 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate breakfast or dessert treat with this Giant Strawberry Cinnamon Roll. A soft, sweet dough filled with juicy strawberries and cinnamon, topped with a creamy cream cheese icing.
Ingredients
For the Dough:
- 2¾ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2¼ tsp) instant yeast
- ½ teaspoon salt
- ½ cup whole milk
- ¼ cup water
- 3 tablespoons unsalted butter (melted)
- 1 large egg
For the Filling:
- 1 cup finely chopped strawberries
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter (softened)
For the Cream Cheese Icing:
- 4 ounces cream cheese (softened)
- 2 tablespoons butter (softened)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Prepare the Dough: In a large bowl, combine 2¼ cups flour, sugar, yeast, and salt. Warm milk, water, and melted butter; add to dry ingredients along with egg. Knead until smooth. Let rise for 1 hour.
- Fill and Shape: Roll out dough, spread with softened butter, sprinkle with sugar-cinnamon mix, and top with strawberries. Roll into a giant coil and place in a pan. Let rise again.
- Bake: Preheat oven to 350°F. Bake the roll for 35-40 minutes until golden.
- Make the Icing: Beat cream cheese, butter, and powdered sugar. Add vanilla and milk for drizzling consistency. Pour over warm roll.
Notes
- Enhance the flavor by adding strawberry jam to the filling or icing.
- Best served warm; leftovers can be gently reheated.
- Prep Time: 25 minutes (plus 90 minutes rising)
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
