Strawberry Rolls with Lemon Icing – Quick & Delicious Guide

Strawberry Rolls with Lemon Icing are one of those rare, cozy morning treats that make you feel like you’re living in a Pinterest board — minus the pressure of being perfect. With soft, buttery dough that practically melts in your mouth and a sweet, tangy swirl of homemade strawberry jam inside, these are the kind of rolls that make weekday mornings feel like a mini vacation.

And that lemon cream cheese icing? Oh, honey, it’s not just a drizzle — it’s a hug in frosting form. Whether you’re hosting brunch, wrangling hungry kiddos, or just in desperate need of a kitchen win (we’ve all been there), Strawberry Rolls with Lemon Icing bring a little joy to the table. Let’s dive in before they’re all gone — because trust me, they will be.

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What is Strawberry Rolls with Lemon Icing?

Strawberry Rolls with Lemon Icing are like cinnamon rolls’ cheerful cousin who shows up to brunch in bright pink and yellow and brings sunshine wherever she goes. Instead of the usual cinnamon-sugar filling, these rolls are stuffed with homemade strawberry jam — yes, jam made from real, juicy berries — which adds a fresh, fruity sweetness to every soft, pillowy bite. The rolls are baked until golden and then slathered in a creamy lemon icing made with tangy cream cheese and a zing of zest that balances everything beautifully.

These aren’t just breakfast pastries; they’re a feel-good experience. If cinnamon rolls scream cozy winter, these strawberry rolls sing springtime happiness. And thanks to their eye-catching swirl and citrusy topping, they double as a pretty fantastic dessert too. Whether you eat them warm out of the oven or sneak a leftover one cold from the fridge (guilty), they’re irresistible.

Reasons to Try Strawberry Rolls with Lemon Icing

Let’s be real — mornings are rough. Between kids who only want cereal and grown-ups running on caffeine fumes, the bar is pretty low. But Strawberry Rolls with Lemon Icing? They’re an instant mood-lifter. First of all, they’re homemade, but not in a scary “you’ll be in the kitchen for 6 hours” kind of way. The dough is simple, the filling is made from scratch but fast, and the reward is downright dreamy. Also, if you’ve got picky eaters, this is one of those rare recipes that pleases literally everyone. Sweet but not too sweet.

Fruity without tasting like a store-bought Pop-Tart. And that icing? The lemon cuts the richness so perfectly, it makes you want to lick the spoon. Plus, you can make them ahead (hello, meal prep win) or bake them fresh for a weekend breakfast that feels way fancier than it really is. It’s also a great recipe to get little hands involved — rolling, spreading, licking bowls. You know, the usual. If you’re already obsessed with berry desserts like this Strawberry Cheesecake Fluff Salad, these rolls are the next step up.

Ingredients Needed to Make Strawberry Rolls with Lemon Icing

• 1 cup whole milk, warmed (105°-110°)
• 2 ¼ tsp active dry yeast
• ¼ tsp sugar (for activating yeast)
• 6 tbsp unsalted butter, melted
• 2 large eggs, room temperature
• ½ cup white granulated sugar
• 4 cups all-purpose flour, spooned and leveled
• 1 tsp salt

Strawberry Jam:

• 2 cups fresh strawberries, washed and sliced
• 1 tsp fresh lemon juice
• ⅓ cup white granulated sugar
• 1 tbsp water
• 2 tbsp cornstarch

Lemon Cream Cheese Icing:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1 cup powdered sugar
• Zest of 1 lemon
• 2 tbsp whole milk

Instructions to Make Strawberry Rolls with Lemon Icing

Let’s walk through this step by step so you don’t need to second-guess a thing. Think of this as your cozy kitchen companion. Whether it’s your first time working with yeast or your tenth bake this week, this process is totally doable.

Step 1: Bloom the Yeast

Start by pouring the warm milk into a small bowl. Sprinkle in the yeast and that tiny bit of sugar (just ¼ teaspoon is enough to wake it up). Let it sit for about 10 minutes until it gets foamy. If it doesn’t, your yeast might be past its prime — time for a fresh pack. This step helps the dough rise, so don’t skip it!

Step 2: Mix the Dough

In the bowl of a stand mixer (or a large bowl with a lot of elbow grease), combine your eggs, melted butter, and the bubbly yeast mixture. Add flour, sugar, and salt, and mix with a dough hook on low until it starts to come together. Then bump it up to medium and knead for 5 minutes. The dough should be soft and slightly tacky but not sticky like glue. If it clings too much, sprinkle in a little more flour, one tablespoon at a time.

Step 3: Let It Rise

Lightly grease a big bowl with cooking spray or oil. Plop your dough in there, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour — until it’s doubled in size. (Tip: the microwave is a great rising chamber — just don’t turn it on!)

Step 4: Make the Strawberry Jam

While the dough is getting all puffy, toss your strawberries, sugar, and lemon juice into a saucepan. Let it cook over medium heat until the berries start to break down and release their juices. Use a potato masher to smash them a bit. Mix the water and cornstarch into a slurry and stir it into the pot. Let it thicken for 2–3 minutes until it’s jammy. Cool it in the fridge — we don’t want to spread hot jam on our dough.

Step 5: Roll and Fill

Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a 14×18-inch rectangle (about ¼” thick). Spread the cooled jam all over, edge to edge. This is messy and glorious. Use a pizza cutter to slice it into 12 strips — each about 1½ inches wide. Roll each strip up from the long side (like you’re making cinnamon rolls) and nestle them into a greased 9×13 pan.

Step 6: Second Rise

Loosely cover the pan with plastic wrap or a kitchen towel and let the rolls puff up again in a warm spot. This second rise takes about 45 minutes. During this time, you can preheat your oven to 350°F and maybe sneak in a coffee break.

Step 7: Bake to Golden Perfection

Pop those beauties into the oven and bake for 25-30 minutes until they’re golden and your kitchen smells like strawberry shortcake and sunshine. If the tops brown too fast, cover with foil during the last 5-10 minutes.

Step 8: Make the Lemon Icing

In a medium bowl, beat together the cream cheese, butter, powdered sugar, and lemon zest until smooth. Stir in the milk to loosen it up a bit. Taste test (it’s basically a rite of passage).

Step 9: Ice and Serve

While the rolls are still warm, spoon the icing over them and spread it into every nook and cranny. The warmth helps the icing melt just enough to become one with the rolls. Serve them up gooey and glorious.

What to Serve with Strawberry Rolls with Lemon Icing

These rolls are basically brunch royalty, but they also play well with others. Try pairing them with something savory to balance the sweetness, like a creamy spinach and potato garden soup or even a plate of fluffy scrambled eggs and bacon. If you’re going for dessert vibes, add a scoop of vanilla bean ice cream or serve them alongside a fruit salad like this easy strawberry cheesecake dump cake for a double berry blast. Want to get fancy? A hot lavender or Earl Grey tea really complements the lemon notes in the icing.

Key Tips for Making Strawberry Rolls with Lemon Icing

Here’s the deal — these are forgiving, but a few smart moves make them chef’s kiss good. First, use room temperature eggs — it helps the dough come together more smoothly. Don’t skip the second rise; it gives you that pillowy, bakery-style texture. When spreading the jam, be gentle. Too rough, and you’ll tear the dough. Let the jam cool fully before using it — warm jam + soft dough = slippy disaster. For a brighter lemon kick, double the zest in the icing. And hey, no shame if you want to add more strawberries on top after baking — it’s your kitchen, not a cooking show.

Storage and Reheating Tips for Strawberry Rolls with Lemon Icing

Leftovers? Unlikely. But if you do have a few extras, you’ve got options. Store them covered in the fridge for up to 3 days. Just pop one in the microwave for 20–30 seconds before eating to bring back that fresh-baked softness. You can also freeze the rolls before icing — just wrap tightly and freeze up to a month. Thaw overnight in the fridge, then reheat and frost when ready. Pro tip: store the lemon icing separately and add it after warming so it doesn’t get weird in the microwave. These rolls also taste great cold, straight from the fridge — kind of like strawberry cheesecake met a cinnamon roll in secret.

FAQs

Can I use store-bought jam instead of homemade? Totally! Just make sure it’s thick enough and not runny, or it’ll leak out during rolling.
Can I prep these overnight? Yep! Assemble the rolls, cover, and let them do the second rise in the fridge overnight. Bake straight from the fridge in the morning — just add 5 extra minutes.
Can I make them gluten-free? You can try using a 1:1 gluten-free flour blend, though texture may vary slightly.
Do they work without lemon zest? They’ll still be delicious, but you’ll lose that citrus zing. Try a tiny splash of lemon extract if you don’t have fresh lemons.

Final Thoughts

Strawberry Rolls with Lemon Icing aren’t just a recipe — they’re a little act of love you bake for yourself or the people you care about. Sweet, tangy, soft, and gooey in all the right ways, they’ll have you wondering why you ever bothered with store-bought pastries. Whether you’re craving comfort, impressing brunch guests, or simply baking up some joy on a rainy Sunday, this recipe always delivers. For more fruity goodness, check out this strawberry cheesecake fluff salad or plan your next cozy morning with our full brunch collection here.

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