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Strawberry Rolls with Lemon Icing – Quick & Delicious Guide

Strawberry Rolls with Lemon Icing fresh out of oven
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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.

Ingredients

Scale

Dough

  • 1 cup Whole milk, warmed to 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, spooned and leveled (add more if dough is too sticky)
  • 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 tablespoon Cornstarch

Lemon Cream Cheese Icing

  • 4 oz Cream cheese, softened
  • 2 tablespoon Butter, softened
  • 1 cup Powdered sugar
  • Zest of 1 lemon
  • 2 tablespoon Whole milk

Instructions

1. In a bowl, stir together warm milk, yeast, and ¼ teaspoon sugar. Let stand until bubbly, about 10 minutes.

2. In a stand mixer bowl, add eggs, melted butter, and the yeast mixture.

3. Add flour, sugar, and salt. Using the dough hook attachment, mix on low until dough begins to form, then increase to medium and knead for 5 minutes.

4. Spray a large bowl with nonstick spray, place dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

5. To make the jam, combine strawberries, sugar, and lemon juice in a saucepan and bring to a simmer. Mash berries with a potato masher.

6. Mix water and cornstarch into a slurry. Add to berries and cook for 2–3 minutes until thick. Refrigerate until cool.

7. Roll risen dough onto a lightly floured surface into a 14×18-inch rectangle, about ¼-inch thick, with the long side closest to you.

8. Spread the cooled jam evenly over the dough using an offset spatula.

9. Cut dough into twelve 1½-inch strips. Roll each strip away from you and place into a greased 9×13 pan.

10. Loosely cover rolls and let rise again in a warm spot until doubled in size.

11. Preheat oven to 350°F. Bake rolls for 25–30 minutes until golden brown.

12. For the icing, beat cream cheese, butter, powdered sugar, and lemon zest until smooth. Stir in milk until combined.

13. Spoon icing over warm rolls and spread with an offset spatula.

Notes

Properly measure your flour. Never use a measuring cup to scoop your flour. Instead, fluff the flour with a spoon and then spoon it into your measuring cup. Level off with the back of a knife for accuracy.

Find it online: https://cookingwithramsay.com/strawberry-rolls-with-lemon-icing/