What the heck is this?

This is what happens when a classic cinnamon roll goes on a summer vacation with fresh strawberries. It’s big, it’s bold, it’s baked in a skillet or cake pan, and it’s dripping with gooey cinnamon-sugar and strawberry goodness—then topped with a smooth cream cheese glaze. Serve it for brunch, dessert, or anytime you’re ready to impress.

Why You’ll Love This Recipe

One big roll = no fussing with a bunch of little ones
Soft, fluffy dough with juicy bursts of strawberry
Cinnamon-sugar swirl that caramelizes while baking
Cream cheese glaze that melts right in
Looks fancy, tastes homemade, and feeds a crowd

The Good Stuff You’ll Need

For the dough
3 cups all-purpose flour
2¼ tsp instant yeast (1 packet)
¼ cup granulated sugar
½ tsp salt
¾ cup warm milk
¼ cup unsalted butter, melted
1 egg

For the filling
½ cup brown sugar
1 tbsp cinnamon
2 tbsp unsalted butter, softened
1½ cups chopped fresh strawberries
1 tbsp cornstarch (helps thicken the fruit juice)

For the glaze
4 oz cream cheese, softened
½ cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract

Let’s Do This

Step 1: Make the Dough
In a large bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. Stir in melted butter and egg. Gradually add flour and salt. Mix until dough forms, then knead for 5–7 minutes until smooth. Cover and let rise 1 hour until doubled.

Step 2: Roll and Fill
Punch down dough. Roll out on a floured surface into a large rectangle (about 10×16 inches). Spread softened butter all over. Mix brown sugar and cinnamon, then sprinkle evenly. Toss strawberries with cornstarch, then scatter over the top.

Step 3: Shape the Giant Roll
Cut the dough into long 2-inch-wide strips. Start rolling one strip into a spiral and keep adding the next strip around it until it’s one huge cinnamon roll. Place in a greased 9-inch cake pan or cast-iron skillet. Cover and let rise 30–40 minutes.

Step 4: Bake
Bake at 350°F (175°C) for 35–40 minutes until golden brown and cooked through. Tent with foil if browning too fast.

Step 5: Glaze It Up
Whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the warm roll. Let it melt in slightly, then slice and serve.

Serving Suggestions

Goes great with coffee or mimosas
Serve warm with whipped cream or vanilla ice cream
Add extra strawberries on top for presentation

Switch It Up

Swap strawberries for raspberries, blueberries, or peaches
Add chopped pecans or walnuts to the filling
Use orange zest in the glaze for a citrusy kick

Make-Ahead Tips

Make the dough and assemble the roll the night before. Cover and refrigerate. Let it come to room temp and rise in the morning before baking.
Leftovers keep well in the fridge. Reheat slices in the microwave or oven.

Questions People Actually Ask

Q: Can I use store-bought dough?
A: Absolutely. Use pizza dough or crescent roll sheets in a pinch. Homemade is fluffier, but shortcuts work.

Q: Can I use frozen strawberries?
A: Yes—just thaw and drain them well, and toss with a bit of cornstarch to prevent sogginess.

Q: Can I skip the cream cheese glaze?
A: Sure, you can go with a simple milk + powdered sugar drizzle, or nothing at all—it’ll still be amazing.

Giant Strawberry Cinnamon Roll: Your New Weekend Obsession

Author: Tyla
Total Time: 46 minute
Yield: 8 slices

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