Giant Strawberry Cinnamon Roll Cake

When I first stumbled upon the idea of a Giant Strawberry Cinnamon Roll Cake, I couldn’t help but feel a sense of excitement. The combination of fluffy cinnamon rolls, fresh strawberries, and a sweet glaze seemed like a dream come true, especially for brunch or a cozy family gathering. I remember the first time I made it; the whole house filled with the warm, inviting aroma of cinnamon and sugar wafting through the air. My friends and family gathered around the kitchen, eagerly awaiting this delightful treat. It’s a perfect centerpiece for any celebration, and let me tell you, it never fails to impress! There’s something about pulling apart those soft, gooey layers filled with strawberries that brings everyone together. I’ve also discovered that it’s a wonderful way to use fresh strawberries in the spring, making it not just delicious but also seasonal. Every bite of the Giant Strawberry Cinnamon Roll Cake is a reminder of the sweet moments spent with loved ones, and I can’t wait for you to experience it too.

What to Buy for Giant Strawberry Cinnamon Roll Cake

The ingredients for this Giant Strawberry Cinnamon Roll Cake are simple yet essential. Each plays a vital role in creating the perfect texture and flavor. The combination of warm, comforting spices and the sweetness of fresh strawberries results in a cake that’s not only delicious but also satisfying. Here’s what you’ll need:

• 1 package active dry yeast (about 2 1/4 teaspoons) – Essential for giving the cake its fluffy rise.
• 3/4 cup warm non-fat milk – Provides moisture and helps activate the yeast.
• 1/3 cup + 1/2 teaspoon granulated sugar – A sweetener that balances the flavors and aids yeast activation.
• 3 tablespoons unsalted butter (softened) – Adds richness and flavor to the dough.
• 1/2 teaspoon salt – Enhances the sweetness and balances the overall taste.
• 1 egg – Gives structure and a tender crumb to the cake.
• 3 – 3 1/4 cups all-purpose flour (plus more for dusting) – The backbone of the cake, giving it the right texture.
• 5 tablespoons butter (softened) – For the filling, creating a rich paste that holds the cinnamon and sugar.
• 2/3 cup brown sugar – Adds a deep caramel flavor to the filling.
• 1 tablespoon cinnamon – The warm spice that makes this cake comforting and nostalgic.
• 2 tablespoons flour – Helps stabilize the filling to keep it from becoming too runny.
• 1/4 teaspoon salt – To enhance the flavor of the filling.
• 1 1/2 cups diced fresh strawberries (about 3/4 pound) – The star of the show that adds freshness and sweetness.
• 1 tablespoon cornstarch – Helps thicken the strawberry filling and keep it from being too watery.
• 1 teaspoon sugar – To sweeten the strawberries slightly.
• 2 tablespoons butter (melted) – For the glaze, adding richness.
• 2 ounces cream cheese (very soft) – Creates a smooth and creamy glaze.
• 1 1/2 cups powdered sugar – For sweetness in the glaze.
• Pinch salt – To round out the sweetness of the glaze.
• 1 teaspoon vanilla extract – Adds a lovely aroma and flavor to the glaze.
• 2-4 teaspoons fresh lemon juice or milk – To adjust the consistency of the glaze.

Preparation Steps for Giant Strawberry Cinnamon Roll Cake

Making the Giant Strawberry Cinnamon Roll Cake is a rewarding experience. As you go through the steps, you’ll see the dough transform and the magic happen. Let’s get started!

1. Begin by placing the milk in a microwave-safe measuring cup. Heat it for about 45 to 60 seconds until it’s around 120°F. Use a thermometer if you have one, as this temperature is crucial for activating the yeast. Add the yeast and 1/2 teaspoon of granulated sugar, stirring gently. Let it sit for a few minutes until it becomes frothy, indicating the yeast is alive and ready.
2. In a mixing bowl, add 1/3 cup of granulated sugar, butter, salt, and the egg. Mix these ingredients using the paddle attachment of a stand mixer until the butter is well incorporated. You want the mixture to be smooth but still chunky, so don’t overmix!
3. Next, pour in the milk and yeast mixture and stir for a few seconds. Now, it’s time to add the flour. Gradually mix it in until you see the dough starting to cling to the paddle. If it seems too sticky, you can add a bit more flour, about 1/4 cup at a time, until it forms a soft dough.
4. Spray a large bowl with cooking spray and transfer the dough ball into it. Lightly spray the top of the dough with more cooking spray and cover the bowl with plastic wrap. Allow it to rise in a warm environment for about 2 to 4 hours, or until it doubles in size. Keep an eye on it; if your kitchen is warm, it will rise faster.
5. When the dough is ready, preheat your oven to 350°F. Grease a 9-inch round cake pan with cooking spray that has flour in it to prevent sticking.
6. In a small bowl, combine the softened butter, brown sugar, cinnamon, and flour until you achieve a paste-like consistency. This will be your filling.
7. Once the dough has risen, roll it out on a lightly floured surface into a large rectangle approximately 10 inches by 14 inches. Spread the filling evenly over the dough, reaching all the way to the edges.
8. In a separate bowl, toss together the strawberries with cornstarch and 1 teaspoon of sugar. Sprinkle this mixture evenly over the filling, ensuring every bite is filled with delicious fruit.
9. Now, roll the dough tightly from the long edge and then slice the roll into two long halves. Take one half and twist it into a tight spiral, placing it in the center of your prepared pan. Wrap the other half around the spiral, making sure the ends meet. This will create a beautiful swirled effect once baked.
10. Optionally, you can also slice the rolled dough into 9 to 12 equal pieces and arrange them in the pan. Bake for about 30 to 35 minutes until golden brown and the kitchen is filled with irresistible aromas.
11. While the cake is baking, prepare the glaze by whisking the melted butter and softened cream cheese together until mostly smooth. Gradually whisk in the powdered sugar, vanilla extract, and enough lemon juice or milk to achieve your desired consistency.
12. Once baked, remove the cake from the oven and let it cool slightly. Drizzle the warm glaze generously over the top and serve it warm. Enjoy the delightful combination of flavors and textures in every slice of your Giant Strawberry Cinnamon Roll Cake!

Tips and Tricks about Giant Strawberry Cinnamon Roll Cake

Making the Giant Strawberry Cinnamon Roll Cake is an enjoyable experience, but there are some helpful tips to ensure it turns out perfectly every time. Here are my favorite tricks:

• Storage: Keep leftovers in an airtight container at room temperature for up to two days. If it lasts longer, consider refrigerating it to maintain freshness.
• Freezing: You can also freeze the unbaked rolls. Just prepare the rolls, let them rise, then wrap tightly and freeze. Bake them directly from frozen, adding a few extra minutes to the baking time.
• Pairing: This cake goes wonderfully with a side of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
• Variations: Experiment with different fillings! Try adding nuts, chocolate chips, or other berries for a twist on flavor.
• Serving Suggestion: Serve warm for breakfast or as a delightful dessert during spring gatherings; it’s sure to impress!

Perfect Pairings for Giant Strawberry Cinnamon Roll Cake

When it comes to serving the Giant Strawberry Cinnamon Roll Cake, there are endless possibilities. Here are some ideas to enhance your experience:

• Fresh Fruit: Pair it with a side of fresh berries or sliced bananas to add a refreshing touch.
• Whipped Cream: A dollop of whipped cream complements the sweetness and creaminess of the cake.
• Tea or Coffee: This cake makes for a perfect morning treat alongside a warm cup of tea or coffee.
• Brunch Events: This cake is an excellent centerpiece for brunch gatherings, making it a delightful addition to any spread.
• Seasonal Celebrations: Embrace spring flavors by serving it during Easter or Mother’s Day, where its brightness will shine.
• Storage Tips: Store any leftovers in an airtight container at room temperature for optimal freshness for up to two days.

FAQ

Conclusion

The Giant Strawberry Cinnamon Roll Cake is truly a delicious and delightful treat that brings a smile to everyone’s face. With its fluffy texture and bursts of fresh strawberries, it’s perfect for any occasion. I encourage you to try making it – you and your loved ones will definitely enjoy every bite. Enjoy creating sweet memories with this delightful recipe!

Giant Strawberry Cinnamon Roll Cake

The ultimate comfort food, the Giant Strawberry Cinnamon Roll Cake combines fluffy cinnamon rolls with juicy strawberries and a sweet glaze. Perfect for brunch or dessert, this easy recipe will leave everyone craving more!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Desserts

Cuisine American

Servings 9 servings

Calories 350 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Whisk
• Frying Pan
• Oven
• Cutting Board

Ingredients

  

• 1 package active dry yeast about 2 1/4 teaspoons
• 3/4 cup warm non-fat milk heated to about 120 degrees, about 45-60 seconds in the microwave
• 1/3 cup granulated sugar plus 1/2 teaspoon divided
• 3 tablespoons unsalted butter softened
• 1/2 teaspoon salt
• 1 unit egg
• 3 - 3 1/4 cups all-purpose flour plus more for dusting
• 5 tablespoons butter softened
• 2/3 cup brown sugar
• 1 tablespoon cinnamon
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1 1/2 cups diced fresh strawberries about 3/4 pound
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 2 tablespoons butter melted
• 2 ounces cream cheese very soft
• 1 1/2 cups powdered sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 2-4 teaspoons fresh lemon juice or milk

Instructions

 

• Place milk in a microwave safe measuring cup. Heat for 45-60 seconds in the microwave, until it’s about 120°F. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.) Add yeast and 1/2 teaspoon granulated sugar and stir. Let it sit for a few minutes.
• Place 1/3 cup granulated sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
• Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional 1/4 cup of flour.
• Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.
• Preheat oven to 350°F. Spray a 9” round cake pan with the cooking spray with flour.
• Stir together butter, brown sugar, cinnamon, and flour until it forms a paste.
• Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Sprinkle the filling evenly over the top and then spread it as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling.
• Stir diced strawberries with cornstarch and sugar. Sprinkle over filling.
• Roll the dough up tightly from the long end. Slice the roll into two long halves, split open. Roll one into a tight spiral and place in the center of your pan. Wrap the other half around the spiral filling the edges of the pan and stretch it so the ends meet. Bake for 30-35 minutes until golden brown.
• Alternately, you can slice it into 9-12 equal rounds. Place the rolls into a 9” pan for 9 rolls or a 9x13” pan for 12 rolls. Bake 23-28 minutes until they are golden brown on top.
• Whisk the melted butter and softened cream cheese until mostly smooth. If your cream cheese is too stiff, you can use a hand mixer. Whisk/beat in powdered sugar, vanilla extract and 2 teaspoons lemon juice or milk, adding more as desired for thickness. Pour over warm rolls and serve.

Notes

Extra tips or suggestions here.

Keyword Easy Cinnamon Roll Cake, Fruit Cinnamon Roll Cake, Giant Cinnamon Roll, Strawberry Cinnamon Roll Cake

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.