Strawberry Cinnamon Rolls
Ingredients:
For the dough:
All-purpose flour
Instant yeast
Granulated sugar
Salt
Milk
Unsalted butter
Eggs
Vanilla extract
For the strawberry filling:
Diced fresh strawberries
Granulated sugar starch Cinnamon
For the glaze:
Powdered sugar
Milk or cream
Vanilla extract
Strawberry Cinnamon Rolls 
Directions:
In a large mixing bowl, combine flour, instant yeast, granulated sugar, and salt. Mix well and set aside.
Heat the milk and butter in a small saucepan over low heat until the butter melts. Remove from heat and let cool slightly.
In a separate bowl, mix together the eggs and vanilla extract.
Gradually add the warm milk mixture to the dry ingredients, followed by the beaten eggs and vanilla. Mix until a soft dough forms.
Transfer the dough to a floured surface and knead until smooth and elastic, about 5 to 7 minutes. Place the dough in an oiled bowl, cover with a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 to 2 hours.
While the dough is rising, prepare the strawberry filling. Combine the diced strawberries, granulated sugar, cornstarch, and cinnamon in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries release their juices. Remove from the stove and let cool.
When the dough has doubled in volume, punch it out and roll it out on a floured surface into a large rectangle.
Spread the cooled strawberry filling evenly over the dough, leaving a small border around the edges.
Starting from the long side, roll the dough tightly into a roll. Cut the log into equal-sized slices using a sharp knife or dental floss.
Place the cinnamon rolls in a greased baking dish, cover with a kitchen towel, and let rise for another 30 minutes.
Preheat the oven to the temperature specified for baking cinnamon rolls.
Bake the strawberry cinnamon rolls in the preheated oven for about 20-25 minutes, or until golden brown and cooked through.
While the buns are baking, prepare the icing by mixing the powdered sugar, milk or cream and vanilla extract until smooth.
When the rolls are ready, remove from the oven and allow to cool slightly before glazing.
Serve warm and gooey Strawberry Cinnamon Rolls for a delicious breakfast or brunch that’s sure to impress.
Store any remaining rolls in an airtight container at room temperature for several days.
Enjoy the delicious combination of cinnamon and strawberries in our Homemade Strawberry Cinnamon Rolls.