Strawberry Rolls With Lemon Icing Recipe

Warm, fluffy rolls bursting with homemade strawberry jam and topped with a creamy lemon icing—what’s not to love? These strawberry rolls are a fruity twist on classic cinnamon rolls, and they are just as irresistible. The soft dough, sweet jam, and tangy icing create the perfect balance of flavors. Whether you’re making them for a weekend brunch, a special occasion, or just because, these rolls are guaranteed to brighten your day.

this RECIPE

A little backstory: why I love these rolls

The first time I made these strawberry rolls, I was trying to recreate a memory. Growing up, my grandmother always had fresh berries in her kitchen. She would make everything from strawberry jam to berry-filled pastries, and the smell of warm fruit bubbling on the stove is one of my favorite childhood scents.

One summer, I decided to make cinnamon rolls, but I had a jar of homemade strawberry jam sitting on the counter. On a whim, I swapped out the cinnamon filling for a thick layer of jam, and let me tell you—it was a game-changer. The fruit added a fresh, bright flavor, and when I topped them with a zesty lemon icing, they became an instant favorite. Now, these rolls are a staple in my home, especially during spring and summer when strawberries are at their best.

What makes these rolls special?

Traditional cinnamon rolls are amazing, but these strawberry rolls have a fresh, fruity twist that makes them feel lighter and more refreshing. The homemade strawberry jam is thick, flavorful, and packed with real fruit—no artificial flavors here! The lemon icing adds the perfect tangy contrast, cutting through the sweetness and making each bite utterly irresistible.

Let’s talk ingredients: what you need and how to choose the best

Dough

The base of these rolls is a soft, enriched dough made with warm milk, butter, eggs, and sugar. Using whole milk gives the dough a richer flavor, but you can use 2% if needed. The yeast helps the dough rise and creates that fluffy texture. If your yeast doesn’t foam up when mixed with warm milk and sugar, it might be expired—always check the date!

Strawberry jam

Fresh strawberries make the best jam for this recipe. If they’re not in season, frozen berries work too, just cook them a little longer to reduce the extra liquid. Lemon juice enhances the flavor, and cornstarch thickens the jam, ensuring it doesn’t make the dough soggy. You can also swap out strawberries for raspberries or blueberries for a different twist!

Lemon cream cheese icing

This icing is the perfect finishing touch. The cream cheese makes it creamy and tangy, while the lemon zest and juice add brightness. If you prefer a lighter glaze, you can increase the milk slightly for a thinner consistency.

Essential kitchen tools: what you really need

A stand mixer with a dough hook makes kneading easier, but you can also knead the dough by hand—it just takes a little more effort. A rolling pin is essential for rolling out the dough, and a pizza cutter helps cut even strips. If you don’t have an offset spatula, the back of a spoon works fine for spreading the jam. And don’t forget a 9×13 pan to bake the rolls!

Step-by-step: how to make the best strawberry rolls

1. Make the dough

Start by warming the milk to about 105°-110°F—too hot and it will kill the yeast. Stir in the yeast and a little sugar and let it sit for 10 minutes until it’s foamy. This step ensures your yeast is active.

Next, mix the melted butter, eggs, and the yeast mixture in a large bowl. Add the flour, sugar, and salt, then mix until a soft dough forms. Knead for about 5 minutes until smooth and slightly sticky. If the dough is too sticky, add extra flour a tablespoon at a time. Place it in a greased bowl, cover, and let it rise until doubled in size, about an hour.

2. Make the strawberry jam

While the dough is rising, cook the strawberries, sugar, and lemon juice in a saucepan over medium heat. As they soften, mash them with a potato masher. Mix the cornstarch with a little water to make a slurry, then stir it into the jam. Cook until thick, then let it cool completely in the fridge.

3. Roll and fill the dough

Once the dough has doubled, roll it out on a floured surface into a 14×18-inch rectangle. Spread the jam evenly over the dough, going all the way to the edges.

4. Cut and roll

Use a pizza cutter to slice the dough into 12 equal strips. Roll each strip tightly and place them in a greased 9×13 pan. Cover and let them rise again until puffy.

5. Bake until golden

Preheat the oven to 350°F. Bake the rolls for 25-30 minutes, or until they’re golden brown. The tops should be firm but not too dark.

6. Make the icing

While the rolls cool slightly, beat the softened cream cheese, butter, powdered sugar, and lemon zest until smooth. Add the milk and mix until creamy. Spread the icing over the warm rolls so it melts slightly into all the nooks and crannies.

Variations: get creative with flavors

• Berry mix-up: Try using raspberries or blueberries instead of strawberries for a different fruity twist.
• Nutty addition: Sprinkle chopped almonds or walnuts over the jam before rolling.
• Spiced version: Add a pinch of cinnamon or cardamom to the dough for a cozy flavor.
• Gluten-free: Swap the flour for a 1:1 gluten-free baking blend.
• Vegan option: Use almond milk, dairy-free butter, and vegan cream cheese for a plant-based version.

How to serve and store your strawberry rolls

These rolls are best served warm, straight from the oven. If you want to impress guests, arrange them on a platter and sprinkle extra lemon zest on top for a fresh, bakery-style touch.

For drinks, coffee or tea is always a good choice. If you want something more special, try a mimosa with fresh orange juice or a homemade strawberry lemonade.

Storage and reheating tips

Store leftover rolls in an airtight container at room temperature for a day or in the fridge for up to three days. To reheat, pop them in the microwave for 15-20 seconds or warm them in a low oven. If you want to freeze them, do so before adding the icing—just thaw and reheat before serving.

Adjusting for different serving sizes

If you want to make a smaller batch, simply halve the ingredients and bake in an 8×8 pan. For a bigger crowd, double the recipe and use two pans. Just be mindful of the rising time, as larger batches may take slightly longer.

FAQs

1. Can I make these rolls ahead of time?
Yes! You can prepare them the night before, cover, and refrigerate. In the morning, let them sit at room temperature for 30 minutes before baking.

2. My dough didn’t rise. What went wrong?
Check if your yeast is expired or if your milk was too hot or too cold. The room temperature also affects rising—if it’s too cold, place the dough in a warm spot.

3. Can I use store-bought jam?
Absolutely! While homemade jam gives the best flavor, a high-quality store-bought version works in a pinch.

4. How do I make the icing thinner?
Just add an extra tablespoon of milk until you reach your desired consistency.

5. Can I make these without a stand mixer?
Yes! Knead the dough by hand for about 8-10 minutes until smooth and elastic.

Ready to bake?

These strawberry rolls with lemon icing are the perfect mix of sweet, tangy, and utterly comforting. Try them out and make them your own—whether it’s swapping the fruit or adding a special touch. Let me know how they turn out!

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