Strawberry rolls are the perfect way to start your morning. Pillowy soft dough, filled with homemade strawberry jam, then drizzled with a tangy lemon cream cheese icing that seeps into every crevice.
These strawberry rolls are a fruity twist on the classic cinnamon rolls. This summer version is generously filled with sweet strawberry jam and topped with a super delicious lemon icing that is flavored with fresh lemon zest.
These rolls will brighten up your breakfast table, especially during the spring and summer season when the strawberries are incredibly sweet.
For this recipe, I used my
For more sweet breakfast ideas, try Brioche French Toast Bake and Fresh Strawberry Danish.
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Why You'll Love This Recipe
- Super fluffy rolls- This buttery dough makes these rolls moist and tender. When baked, they turn a beautiful golden brown on the outside but stay pillowy soft on the inside.
- Strawberry jam- This homemade jam is made with fresh strawberries, lemon juice, sugar and cornstarch, which helps it thicken. It's the easiest jam you will ever make!
- Lemon glaze- These rolls aren't complete without a glaze on top. The cream cheese glaze is flavored with fresh lemon zest, which gives it a little tang and brightens up all the flavors. It pairs perfectly with the strawberry jam.
- Make in advance- You can prepare this recipe the night before to help you save time in the morning. Learn how to make overnight rolls in the recipe card notes.
Ingredient Notes
- Milk- Make sure to use whole milk, rather than 2% or skim milk. Whole milk gives these rolls their richness and overall, adds more flavor.
- Yeast- This recipe requires proofing the yeast beforehand, so always check the expiration date on your yeast and make sure it is stored properly. If the mixture bubbles and develops a yeasty aroma, the yeast is still good. If it doesn't, then it's time to get new yeast.
- Butter- I use unsalted butter in this recipe. You will need butter for the dough, as well as in the cream cheese icing.
- Eggs- I use large eggs. Pull them from the refrigerator 1-2 hours before mixing to allow them to come to room temperature.
- Strawberries- I use fresh strawberries for the jam. Make sure to choose bright red strawberries for the sweetest flavor.
- Cornstarch- Adding this helps thicken the strawberry jam.
- Lemons- I use lemon juice inside the strawberry jam and lemon zest in the icing.
- Cream cheese- Use full-fat cream cheese for the best flavor.
Step By Step Instructions
STEP 1: Proof yeast. In a bowl, stir together warm milk, yeast and ¼ teaspoon sugar. Let stand until bubbly, about 10 minutes.
STEP 2: Combine wet ingredients. In a bowl of stand mixer, add eggs, melted butter and yeast mixture.
STEP 3: Knead the dough. Next, add the flour, sugar and salt to the wet ingredients. Using a dough hook attachment, mix on low speed until dough begins to form. Then, increase speed to medium and knead for 5 minutes.
STEP 4: Let dough rise. As the dough is kneading, spray a large bowl with nonstick spray. Place the dough inside the bowl. Then, cover and let rise in a warm place until doubled in size, about 1 hour.
STEP 5: Make strawberry jam. In a saucepan, combine strawberries, sugar and lemon juice. Cook until the mixture begins to simmer. Use a potato masher to help mash the berries as they cook.
Stir together water and cornstarch to create slurry. Pour into the strawberries and cook for 2-3 minutes until the mixture is very thick. Refrigerate until completely cool.
Assembling
STEP 1: Roll dough. Place the dough onto a lightly floured surface and roll dough into a 14x18 rectangle, about ¼" thick. Make sure the long side (18-inch) is closest to you.
STEP 2: Add filling. Using an offset spatula, spread an even layer of jam all the way to the edges of the dough.
STEP 3: Cut and roll dough. Using a pizza cutter, cut dough into 12 (1 ½-inch) strips. Then, take each strip and roll away from you. Carefully place rolls into a lightly greased 9x13 pan.
Loosely cover and let rise in a warm spot until doubled in size.
STEP 4: Bake. Preheat oven to 350°. Bake rolls for 25-30 minutes until golden brown.
STEP 5. Make the icing. In a bowl, add cream cheese, butter, powdered sugar and lemon zest. Using a hand held mixer, beat until smooth. Stir in milk and mix until combined.
Then, spoon onto warm rolls and spread with an offset spatula.
Expert Baking Tips
Make sure your milk is between 105° and 110°. If the milk is too hot, it could kill your yeast. Also, the yeast will not bloom if the milk is too cold.
Properly measure your flour. Never use a measuring cup to scoop your flour. Instead, fluff your flour with a spoon and then spoon the flour into your measuring cup. Use the back of a knife to scrape off the excess.
Cook your strawberry jam until it is very thick. The mixture will be almost like paste. Also, make sure to cool the jam completely inside the refrigerator. I recommend chilling the jam for at least 2 hours. This will allow more time for it to thicken and make it so much easier to spread onto the dough.
FAQ
Yes, you can. If you do not have time to make your own jam, then feel free to use your favorite store-bought strawberry jam. Make sure to follow the same directions when it comes to spreading the jam onto the dough.
Yes, absolutely! After the dough has risen, punch it down and cover with plastic wrap. Refrigerate overnight. In the morning, punch down the dough and roll it out. Alternatively, you can make the rolls and place the cut rolls inside the refrigerator. The next day, remove the rolls from the refrigerator and let the rolls come to room temperature and rise for a second time. Bake as directed.
Adding too much flour can result in rolls that are dry and tough. Make sure to use the scoop method that I mentioned above to properly measure your flour.
Storing and Freezing
If you have leftover strawberry rolls, cover them with plastic wrap or place them inside an airtight container. Store them in the refrigerator for up to 1 week.
To reheat, place the rolls inside the microwave or a toaster oven until they are warmed through.
Freezing
Once the rolls have cooled to room temperature, transfer them to a Ziplock freezer bag or airtight container. Freeze for up to 30 days. When ready to eat, thaw and reheat.
More Breakfast Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
Let's stay connected on social media. Tag me on Instagram @theepicureanmouse. Make sure to follow me Pinterest for more delicious family recipes.
📖 Recipe
Strawberry Rolls
Ingredients
Dough
- 1 cup Whole milk warmed, 105°-110°
- 2 ¼ teaspoon Active dry yeast
- ¼ teaspoon Sugar to activate the yeast
- 6 tablespoon Unsalted butter melted
- 2 large Eggs room temperature
- ½ cup White granulated sugar
- 4 cups All purpose flour if too sticky add a couple extra tablespoons at a time
- 1 teaspoon Salt
Strawberry Jam
- 2 cups Fresh strawberries washed, hulled and sliced
- 1 teaspoon Fresh lemon juice
- ⅓ cup White granulated sugar
- 1 tablespoon Water
- 2 tbsp Cornstarch
Lemon Cream Cheese Icing
- 4 oz Cream cheese softened
- 2 tablespoon Butter softened
- 1 cup Powdered sugar
- 1 Zest of lemon
- 2 tablespoon Whole milk
Instructions
Dough
- In a bowl, stir together warm milk, yeast and ¼ teaspoon sugar. Let stand until bubbly, about 10 minutes.
- In a bowl of stand mixer, add eggs, melted butter and yeast mixture.
- Next, add the flour, sugar and salt to the wet ingredients. Using a dough hook attachment, mix on low speed until dough begins to form. Then, increase speed to medium and knead for 5 minutes.
- As the dough is kneading, spray a large bowl with nonstick spray. Place the dough inside the bowl. Then, cover and let rise in a warm place until doubled in size, about 1 hour.
Strawberry Jam
- In a saucepan, combine strawberries, sugar and lemon juice. Cook until the mixture begins to simmer. Use a potato masher to help mash the berries as they cook.
- Stir together water and cornstarch to create slurry. Pour into the strawberries and cook for 2-3 minutes until the mixture is very thick. Refrigerate until completely cool.
Assembling
- Place the dough onto a lightly floured surface and roll dough into a 14x18 rectangle, about ¼" thick. Make sure the long side (18-inch) is closest to you.
- Using an offset spatula, spread an even layer of jam all the way to the edges of the dough.
- Using a pizza cutter, cut dough into 12 (1 ½-inch) strips. Then, take each strip and roll away from you. Carefully place rolls into a lightly greased 9x13 pan.
- Loosely cover and let rise in a warm spot until doubled in size.
- Preheat oven to 350°. Bake rolls for 25-30 minutes until golden brown.
Lemon Cream Cheese Icing
- In a bowl, add cream cheese, butter, powdered sugar and lemon zest. Using a hand held mixer, beat until smooth. Stir in milk and mix until combined.
- Then, spoon onto warm rolls and spread with an offset spatula.
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