Strawberry Crunch Cinnamon Rolls

Ingredients

• 0.75 cup Warm milk (Warm, not hot, approximately 105–110°F (40–43°C))
• 1 packet Active dry yeast (Usually 2¼ tsp or 7 g)
• 0.25 cup Granulated sugar (For the dough)
• 1 Egg (Large)
• 1 Egg yolk (From a large egg)
• 0.25 cup Unsalted butter (Melted, plus more for greasing if needed)
• 3.5 cup All-purpose flour (The author recommends Bob’s Red Mill)
• 0.75 tsp Salt (For the dough)
• 0.5 cup Unsalted butter (Softened, for the classic cinnamon-sugar filling; amount estimated because the source does not specify it)
• 0.75 cup Brown sugar (For the classic cinnamon-sugar filling; amount estimated)
• 1 tbsp Ground cinnamon (For the classic cinnamon-sugar filling; amount estimated)
• 1 cup Golden Oreos (Crushed, for the filling)
• 1 cup Freeze-dried strawberries (Crushed, for the filling)
• 8 oz Cream cheese (Softened)
• 3 cup Powdered sugar (For the frosting)
• 6 tbsp Heavy cream or milk (Use either heavy cream or milk to loosen the frosting)
• 1 tbsp Vanilla extract (For the frosting)
• Golden Oreos (Extra crushed cookies for the strawberry crunch topping, amount to taste)
• Freeze-dried strawberries (Extra crushed strawberries for the topping, amount to taste)

Steps

1. 1

   In a large mixing bowl, combine the warm milk and active dry yeast. Let stand for about 5 minutes, until the yeast is foamy, confirming that it is active.

2. 2

   Add the granulated sugar, egg, egg yolk, and melted unsalted butter to the yeast mixture. Whisk until evenly combined.

3. 3

   Add the flour and salt. Mix until a shaggy dough forms, then knead by hand or with a dough hook for about 8–10 minutes, until smooth, elastic, and slightly tacky but not wet.

4. 4

   Place the dough in a lightly greased bowl, cover, and let it rise in a warm, draft-free place for about 60–90 minutes, until doubled in size.

5. 5

   While the dough rises, prepare the filling by combining the softened butter, brown sugar, and cinnamon into a spreadable cinnamon-sugar mixture.

6. 6

   Crush the Golden Oreos and freeze-dried strawberries separately, leaving some small pieces for texture rather than turning everything into a fine powder.

7. 7

   Turn the risen dough onto a lightly floured surface and roll it into a large rectangle, approximately 16 by 12 inches.

8. 8

   Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges.

9. 9

   Scatter the crushed Golden Oreos and crushed freeze-dried strawberries evenly over the filling.

10. 10

    Starting from a long edge, roll the dough tightly into a log. Pinch the seam closed, then cut the log into 12 evenly sized rolls using a sharp knife or unflavored dental floss.

11. 11

    Arrange the rolls in a greased baking dish, cover, and let them proof for another 30–45 minutes, until visibly puffy.

12. 12

    Preheat the oven to 350°F (175°C). Bake the rolls for approximately 22–28 minutes, until puffed and golden brown on top and the centers are cooked through.

13. 13

    While the rolls bake, beat the softened cream cheese until smooth. Add the powdered sugar, heavy cream or milk, and vanilla extract, then beat until creamy and spreadable.

14. 14

    Remove the rolls from the oven and spread the cream cheese frosting over them while they are still warm, allowing it to soften into the swirls.

15. 15

    Finish with an extra sprinkle of crushed Golden Oreos and crushed freeze-dried strawberries to create the strawberry crunch topping. Serve warm.

Notes

The source refers to a classic cinnamon-sugar filling but does not provide its measurements; the butter, brown sugar, and cinnamon quantities are practical estimates. Store covered at room temperature for 1 day or refrigerated for up to 4 days. Rewarm gently before serving.

Nutrition per serving

• dessert
• sweet breakfast
• baked
• cinnamon rolls
• strawberry
• American
• vegetarian