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Strawberry Rolls with Lemon Glaze

Strawberry Rolls with Lemon Glaze

A summery twist on cinnamon rolls, these glazed strawberry rolls can be made ahead to save time in the morning.
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Prep Time 1 hour
Cook Time 25 minutes
Rising Time 5 hours 40 minutes
Total Time 5 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 rolls
Calories 250 kcal

Equipment

  • Stand Mixer
  • small saucepan
  • 9×13-inch baking dish
  • rolling pin
  • Cooling Rack
  • whisk

Ingredients
  

Dough

  • 1 cup whole milk warmed to 95°F (35°C)
  • ⅔ cup granulated sugar
  • 1.5 Tablespoons active dry yeast (2 standard size packets)
  • ½ cup unsalted butter softened to room temperature and cut into 4 pieces
  • 2 large eggs at room temperature
  • ½ teaspoon salt
  • 4.5 cups all-purpose flour spooned & leveled, plus more for dusting/rolling

Filling

  • 1.75 cups finely chopped strawberries
  • ⅓ cup granulated sugar
  • 1.5 Tablespoons cornstarch

Lemon Glaze

  • 1 cup confectioners’ sugar sifted
  • 2-3 Tablespoons fresh lemon juice

Instructions
 

Making the Rolls

  • In a small saucepan, warm the milk over low heat until lukewarm—about 95°F (35°C). Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment. Stir in the sugar and yeast.
  • Cover the bowl with a towel and let sit until the yeast is foamy, about 5-10 minutes.
  • On low speed, beat in the softened butter until it is slightly broken up. Add the eggs, one at a time, and then the salt.
  • Gradually add the flour and beat on medium speed until a soft dough forms—about 4 minutes.
  • Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes.
  • Knead the dough for an additional 5 full minutes.
  • Form the dough into a ball and transfer it to a lightly greased bowl. Cover and let sit until doubled in size, about 2 hours.
  • Warm the strawberries in a small saucepan over medium heat for 4 minutes. Add the sugar and cornstarch, stir for another 2 minutes. Chill.
  • Grease a baking dish and roll out the dough into a rectangle.
  • Spread the strawberry filling over the dough, roll up tightly, and cut into 12 rolls.
  • Cover and let rise again until puffy, about 1 – 2 hours.
  • Preheat the oven to 375°F (190°C). Bake for about 25 minutes until golden brown.
  • Whisk together lemon juice and confectioners’ sugar, pour over warm rolls.

Notes

Cover leftovers tightly and keep in the refrigerator for up to 1 week. For make-ahead options, refer to the detailed notes on overnight and freezing instructions.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg
Keyword baking, Breakfast, cinnamon roll alternative, lemon glaze, strawberry rolls, sweet rolls
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