Strawberry Donut Rolls: The Ultimate Guide to Baking Delicious Treats

Strawberry donut rolls: just the name conjures up images of warm, gooey goodness, doesn't it? Imagine biting into a pillowy soft roll, bursting with the sweet and tangy flavor of fresh strawberries, all coated in a glistening glaze. This isn't just a dessert; it's a delightful experience that will transport you back to carefree summer days.

While the exact origins of strawberry donut rolls are a bit of a mystery, they feel like a modern twist on classic comfort food. They borrow the best elements from both donuts and cinnamon rolls, creating a hybrid that's irresistible. Think of them as a celebration of simple pleasures, a reminder that sometimes the most delicious things are born from creative combinations.

What makes these rolls so beloved? It's the perfect balance of textures and tastes. The soft, yielding dough contrasts beautifully with the slightly caramelized exterior. The strawberries add a burst of freshness that cuts through the richness, preventing the rolls from being overly sweet. And let's not forget the convenience! These are surprisingly easy to make, perfect for a weekend brunch or a special treat any day of the week. Get ready to experience a taste of pure happiness with every bite!

Ingredients:

• For the Dough:
• 3 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm milk (105-115°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• For the Strawberry Filling:
• 1 pound fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• For the Glaze:
• 2 cups powdered sugar
• 1/4 cup milk, plus more as needed
• 1/2 teaspoon vanilla extract
• Pinch of salt
• For Rolling:
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon

Making the Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour, which is crucial for proper yeast activation and flavor.
2. Activate the Yeast: In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy. This step is essential to ensure your yeast is alive and active. If it doesn't foam, your yeast might be old and you'll need to start over with fresh yeast.
3. Combine Wet and Dry Ingredients: Add the melted butter, egg, and vanilla extract to the yeast mixture. Whisk to combine. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should be slightly tacky but not sticky. If it's too sticky, add a tablespoon of flour at a time until it reaches the right consistency. You can also use a stand mixer with a dough hook attachment for this step.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! The yeast is working its wonders, creating those lovely air pockets that make the rolls so light and fluffy.

Preparing the Strawberry Filling

1. Combine Ingredients: In a medium saucepan, combine the chopped strawberries, sugar, cornstarch, lemon juice, and salt.
2. Cook the Filling: Cook over medium heat, stirring constantly, until the strawberries release their juices and the mixture thickens, about 5-7 minutes. The cornstarch will help to create a nice, thick filling that won't run out of the rolls.
3. Cool the Filling: Remove from heat and let cool completely. This is important because you don't want to melt the butter when you spread the filling on the dough. You can speed up the cooling process by transferring the filling to a shallow dish.

Assembling the Rolls

1. Roll Out the Dough: Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12x18 inches.
2. Spread with Butter: Brush the entire surface of the dough with the melted butter. Make sure to get every corner! The butter adds richness and flavor, and it also helps the sugar and cinnamon stick to the dough.
3. Spread with Strawberry Filling: Spread the cooled strawberry filling evenly over the buttered dough, leaving a small border at the edges.
4. Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log.
5. Cut into Rolls: Use a sharp knife or unflavored dental floss to cut the log into 12 equal slices. I find that dental floss works really well for this, as it doesn't squish the rolls.
6. Second Rise: Place the rolls in a greased 9x13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until slightly puffed.

Baking the Rolls

1. Preheat Oven: Preheat oven to 350°F (175°C).
2. Bake: Bake for 25-30 minutes, or until golden brown. Keep an eye on them, as baking times can vary depending on your oven. If the tops start to brown too quickly, you can tent the dish with foil.
3. Cool Slightly: Let the rolls cool in the baking dish for 10-15 minutes before frosting.

Making the Glaze

1. Combine Ingredients: In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. Add more milk, 1 tablespoon at a time, until you reach your desired consistency. I like my glaze to be thick enough to coat the rolls nicely, but thin enough to drizzle easily.

Finishing Touches

1. Frost the Rolls: Drizzle the glaze over the warm rolls.
2. Cinnamon Sugar Coating: While the rolls are baking, combine the sugar and cinnamon in a shallow dish. Once the rolls are slightly cooled, brush the tops with melted butter and dip them into the cinnamon sugar mixture. This adds a delightful crunch and extra flavor.
3. Serve: Serve warm and enjoy! These strawberry donut rolls are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. If you want to reheat them, just pop them in the microwave for a few seconds.

Conclusion:

So, there you have it! These Strawberry Donut Rolls are truly a must-try. I know, I know, I'm biased, but trust me on this one. The combination of the soft, pillowy dough, the sweet and tangy strawberry filling, and that irresistible glaze is simply divine. It's the kind of treat that brings a smile to your face with every single bite. It's quick, relatively easy, and guaranteed to impress anyone you share them with. What more could you ask for? Why are these Strawberry Donut Rolls a must-try? Because they offer a delightful twist on classic donuts, bringing together the comforting familiarity of a cinnamon roll with the bright, summery flavors of fresh strawberries. They're perfect for breakfast, brunch, dessert, or even a midday snack. Plus, they're a fantastic way to use up any extra strawberries you might have lying around. No more sad, forgotten berries in the back of the fridge! But the fun doesn't stop there! Feel free to get creative with your serving suggestions and variations. For a truly decadent experience, serve these warm with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of chopped nuts, like pecans or walnuts, would also add a lovely textural contrast.

Serving Suggestions and Variations:

* Ice Cream Topping: Warm donut rolls with vanilla ice cream. * Whipped Cream Delight: Top with freshly whipped cream and a drizzle of strawberry syrup. * Nutty Crunch: Sprinkle with chopped pecans or walnuts. * Chocolate Drizzle: Add a drizzle of melted dark or white chocolate for an extra touch of indulgence. * Lemon Zest: Incorporate lemon zest into the glaze for a brighter, more citrusy flavor. * Different Berries: Experiment with other berries like raspberries, blueberries, or blackberries. Just adjust the sugar accordingly based on the sweetness of the berries. * Cream Cheese Glaze: For a richer glaze, substitute some of the milk with cream cheese. * Make it Vegan: Use plant-based milk, butter, and cream cheese alternatives to create a delicious vegan version. I truly believe that these Strawberry Donut Rolls will become a new favorite in your household. They're perfect for special occasions, weekend treats, or simply when you need a little something sweet to brighten your day. They are also a great recipe to make with kids, as they can help with mixing, rolling, and glazing. It's a fun and delicious way to spend time together in the kitchen. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won't regret it! And most importantly, don't be afraid to experiment and make this recipe your own. Cooking is all about having fun and creating something delicious that you and your loved ones will enjoy. I'm so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I'd love to hear what you think, what variations you tried, and any tips or tricks you discovered along the way. Happy baking! I can't wait to see your delicious creations! Let me know if you have any questions. I am always here to help.

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Strawberry Donut Rolls: The Ultimate Guide to Baking Delicious Treats

Soft, fluffy homemade rolls filled with sweet and tangy strawberry filling, topped with creamy glaze and optional cinnamon-sugar. A delightful twist on classic cinnamon rolls!

Prep Time45 minutes

Cook Time30 minutes

Total Time180 minutes

Category: Dessert

Yield: 12 rolls

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Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm milk (105-115°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 2 cups powdered sugar
• 1/4 cup milk, plus more as needed
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt.
2. In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy.
3. Add the melted butter, egg, and vanilla extract to the yeast mixture. Whisk to combine.
4. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
6. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. In a medium saucepan, combine the chopped strawberries, sugar, cornstarch, lemon juice, and salt.
8. Cook over medium heat, stirring constantly, until the strawberries release their juices and the mixture thickens, about 5-7 minutes.
9. Remove from heat and let cool completely.
10. Once the dough has doubled in size, punch it down to release the air.
11. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12x18 inches.
12. Brush the entire surface of the dough with the melted butter.
13. Spread the cooled strawberry filling evenly over the buttered dough, leaving a small border at the edges.
14. Starting from one of the long edges, tightly roll up the dough into a log.
15. Use a sharp knife or unflavored dental floss to cut the log into 12 equal slices.
16. Place the rolls in a greased 9x13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until slightly puffed.
17. Preheat oven to 350°F (175°C).
18. Bake for 25-30 minutes, or until golden brown.
19. Let the rolls cool in the baking dish for 10-15 minutes before frosting.
20. In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. Add more milk, 1 tablespoon at a time, until you reach your desired consistency.
21. While the rolls are baking, combine the sugar and cinnamon in a shallow dish.
22. Once the rolls are slightly cooled, brush the tops with melted butter and dip them into the cinnamon sugar mixture.
23. Drizzle the glaze over the warm rolls.
24. Serve warm and enjoy!

Notes

• Make sure your yeast is active by testing it in warm milk. If it doesn't foam, it's likely old and needs to be replaced.
• Knead the dough until it's smooth and elastic. It should be slightly tacky but not sticky.
• Cool the strawberry filling completely before spreading it on the dough to prevent the butter from melting.
• Use unflavored dental floss to cut the rolls for clean, even slices.
• Baking times may vary depending on your oven. Keep an eye on the rolls and tent with foil if the tops start to brown too quickly.
• These rolls are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a few seconds if desired.