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Strawberry Rolls with Lemon Icing

Strawberry Rolls with Lemon Icing for a Sweet Morning Treat

Delight in these Strawberry Rolls with Lemon Icing—perfect for brunch or breakfast with a light, fluffy texture and zesty icing.
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Prep Time 1 hour
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours 30 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Whole Milk Can substitute with almond milk.
  • 2.25 teaspoons Active Dry Yeast Ensure it is fresh.
  • 0.25 cup Sugar Brown sugar can be used.
  • 0.5 cups Unsalted Butter Melted; substitute with coconut oil for dairy-free.
  • 2 large Eggs Flax eggs can be used for vegan.
  • 4 cups All-Purpose Flour Adjust liquid if using gluten-free flour.
  • 1 teaspoon Salt
For the Filling
  • 2 cups Fresh Strawberries Can use store-bought strawberry jam.
  • 0.25 cup Fresh Lemon Juice Bottled can be used.
  • 2 tablespoons Cornstarch Arrowroot powder can substitute.
For the Icing
  • 4 ounces Cream Cheese Vegan cream cheese can be used.
  • 0.25 cup Powdered Sugar Consider sugar substitutes for lower calories.
  • 1 tablespoon Lemon Zest Lime zest can be used as an alternative.

Equipment

  • Mixing bowl
  • stand mixer
  • saucepan
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Proof Yeast: Warm 1 cup of whole milk to 110°F, combine with 2.25 tsp active dry yeast and 0.25 cup sugar; let sit for 10 minutes until bubbly.
  2. Mix Dough: Combine yeast mixture with 2 beaten eggs and 0.5 cup melted butter; gradually add 4 cups flour, 0.5 cup sugar, and 1 tsp salt.
  3. First Rise: Transfer kneaded dough to greased bowl; cover and let rise in a warm place for about 1 hour.
  4. Make Strawberry Jam: In saucepan, combine 2 cups strawberries, 0.25 cup sugar, and 2 tbsp lemon juice; cook for 5-7 mins and thicken with cornstarch slurry.
  5. Shape Rolls: Roll dough into a rectangle, spread cooled jam, cut into strips, roll into spirals, and place in greased baking dish.
  6. Second Rise: Cover rolls with cloth and let rise for another hour.
  7. Bake Rolls: Preheat oven to 350°F and bake for 25-30 minutes until golden brown.
  8. Make Icing: Beat together 4 oz cream cheese, 0.25 cup softened butter, 2 cups powdered sugar, 1 tbsp lemon zest, and milk until smooth.
  9. Drizzle Icing: Spread icing over warm rolls after baking.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 50gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 8mg

Notes

Store leftovers in an airtight container in the fridge for up to 1 week, reheat gently. Freeze rolls individually for up to 30 days.

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