Strawberry Rolls With Lemon Icing Recipe

There’s something magical about the combination of strawberries and lemons, isn’t there? Sweet, tangy, and irresistibly fresh, this duo feels like pure sunshine wrapped in pastry. These strawberry rolls with lemon icing are the kind of treat that makes your kitchen smell like a bakery and guarantees smiles at the breakfast table. Whether you’re a fan of classic cinnamon rolls or looking for a fruity twist, these rolls are everything you didn’t know you needed.

this RECIPE

I first made these strawberry rolls on a rainy weekend when I needed a little mood boost. My garden strawberries had been ripening all week, and I wanted to use them in something beyond the usual jam. The aroma of the warm, buttery dough baking with the fresh strawberry filling was so comforting. By the time I drizzled that zesty lemon icing on top, I had everyone hovering in the kitchen, ready to dig in. Every bite tasted like a slice of summer, even on the dreariest day.

A little background on sweet rolls

While cinnamon rolls are the classic go-to, fruit-filled rolls have been making waves for years. Originally, sweet rolls were a festive treat served during celebrations, often filled with spices, nuts, or dried fruits. Over time, variations like fruit compotes and jams became popular. Adding fresh strawberries gives these rolls a modern, seasonal touch, while the lemon icing adds a pop of brightness to balance the sweetness. It’s proof that sometimes, reinventing tradition can be so rewarding.

Let’s talk ingredients: Fresh, flavorful, and flexible

Warm milk: The base for soft and fluffy dough. Use whole milk for richness, but you can substitute with 2% or a plant-based alternative like oat milk if needed.

Active dry yeast: This makes the dough rise beautifully. Make sure it’s fresh—expired yeast won’t work!

Strawberries: The star of the filling. Fresh is best for vibrant flavor, but frozen strawberries work in a pinch (just thaw and drain them first).

Lemon juice and zest: These bring tanginess to both the jam and the icing. A fresh lemon makes all the difference!

Cream cheese: Essential for that rich, creamy icing. Full-fat cream cheese yields the best texture, but you could try a reduced-fat version.

All-purpose flour: The backbone of the dough. Measure it carefully, spooning and leveling to avoid overpacking the cup.

Unsalted butter: Adds richness to the dough and icing. Use the real deal for maximum flavor, but margarine can work if needed.

Granulated and powdered sugar: Granulated for sweetness in the jam and dough, powdered for the icing’s silky smoothness.

Kitchen gear: What you need (and what you can totally skip)

A stand mixer makes kneading the dough a breeze, but you can do it by hand with a little extra effort. A potato masher is handy for breaking down the strawberries as they simmer into jam, though a fork works too. A pizza cutter simplifies cutting the dough into strips, but a sharp knife will do just fine. And don’t forget a 9×13 baking pan for evenly baked rolls—metal or glass both work, but keep an eye on the edges to avoid overbrowning.

Step-by-step: Making strawberry rolls with lemon icing

1. Prepare the dough
Start by warming the milk to 105-110°F—it should feel like a warm bath, not too hot. Stir in the yeast and a pinch of sugar, then let it sit for 10 minutes until it’s bubbly. If nothing happens, your yeast might be inactive (time to grab a fresh packet).

In your stand mixer, combine the yeast mixture, eggs, melted butter, sugar, flour, and salt. Start mixing on low speed with the dough hook, then increase to medium. After about 5 minutes, the dough should be smooth and slightly sticky. If it’s too sticky to handle, add a tablespoon of flour at a time until it’s manageable.

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot until doubled in size. This usually takes about an hour. (Pro tip: If your kitchen is chilly, let the bowl sit in a slightly warm oven with the door cracked open.)

2. Make the strawberry jam
While the dough is rising, cook the strawberries, sugar, and lemon juice in a saucepan over medium heat. Mash the berries as they soften, releasing their juices.

For a thick jam consistency, mix cornstarch and water to create a slurry, then stir it into the simmering berries. Cook for a couple more minutes until the mixture thickens. Let the jam cool completely before spreading it on the dough—it needs to be thick, not runny.

3. Roll and fill the dough
Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a 14×18-inch rectangle, keeping the thickness even. Spread the cooled jam evenly over the surface, all the way to the edges.

Using a pizza cutter or knife, cut the dough into 12 strips, each about 1½ inches wide. Roll each strip away from you, creating a spiral. Place the rolls in a greased 9×13 pan, leaving a bit of space between them for the second rise. Cover and let them rise until puffy, about 30-45 minutes.

4. Bake the rolls
Preheat your oven to 350°F. Bake the rolls for 25-30 minutes, until golden brown. The tops should feel firm but not hard. If the edges start to brown too quickly, cover the pan loosely with foil.

5. Make the lemon icing
While the rolls bake, beat the cream cheese, softened butter, powdered sugar, and lemon zest together until smooth. Add a splash of milk to reach your desired consistency—it should be pourable but not runny.

Spread the icing over the warm rolls straight from the oven. It’ll melt slightly, soaking into the nooks and crannies for extra flavor.

Variations to try

• Gluten-free: Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum for structure.
• Vegan: Substitute plant-based milk, vegan butter, and dairy-free cream cheese.
• Berry swaps: Try raspberries, blueberries, or even a mix for a different fruity twist.
• Seasonal flavors: Add a sprinkle of cinnamon to the dough for fall vibes or a splash of vanilla extract to the icing for extra depth.
• Nutty addition: Sprinkle chopped almonds or pistachios over the jam before rolling for some crunch.

How to serve these rolls

Serve these warm for maximum gooeyness. Garnish with extra lemon zest or a few fresh strawberry slices for a pop of color. Pair with scrambled eggs and a fruit salad for a stunning brunch spread. These also make a delightful dessert with a scoop of vanilla ice cream on the side.

What to drink with your strawberry rolls

A steaming cup of coffee pairs beautifully with the sweet rolls, cutting through the richness of the icing. For tea lovers, a bright Earl Grey or green tea complements the citrusy notes. Feeling indulgent? A glass of Prosecco or a strawberry mimosa makes these rolls feel extra celebratory.

Storing and reheating tips

Store leftover rolls in an airtight container in the fridge for up to 3 days. To reheat, pop one in the microwave for 20-30 seconds, or warm the entire pan in a 300°F oven for 10 minutes. If freezing, wrap them tightly without the icing and freeze for up to 2 months. Thaw overnight in the fridge and reheat before icing.

Scaling the recipe

Need more rolls for a crowd? Double the recipe and bake in two pans. If halving it, stick with an 8×8 pan to avoid spreading the dough too thin. Keep an eye on baking times, as smaller batches may cook faster.

Troubleshooting common issues

• Sticky dough: Add flour a tablespoon at a time until manageable, but don’t overdo it—soft dough makes soft rolls.
• Jam leaking: Use a thick jam and don’t overfill. If it leaks, it’ll caramelize on the bottom (not the worst thing!).
• Flat rolls: Ensure your yeast is active and let the dough rise fully during both rises.

Give it a try!

If you’re looking for a sweet treat that’s fresh, fruity, and downright comforting, these strawberry rolls with lemon icing are the answer. They’re perfect for lazy weekends, brunch gatherings, or whenever you need a little extra sunshine in your day. I can’t wait to hear how you make them your own!

FAQs

1. Can I use store-bought strawberry jam?
Absolutely! Just make sure it’s thick so it doesn’t ooze out during baking.

2. How do I know if my yeast is working?
If it foams and bubbles after 10 minutes in warm milk with sugar, it’s good to go!

3. What’s the best way to soften cream cheese quickly?
Cut it into small cubes and let it sit at room temperature for 15-20 minutes.

4. Can I make these rolls ahead of time?
Yes! Assemble them the night before, cover tightly, and refrigerate. Let them come to room temperature and rise before baking.

5. How do I prevent the dough from sticking when rolling it out?
Lightly flour your surface and rolling pin. Rotate the dough occasionally to make sure it’s not sticking.

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