Fluffy strawberry rolls with a tangy lemon glaze—a sweet and zesty treat perfect for brunch or any time you want to feel fancy!
Okay, let me set the scene: it was a lazy Saturday morning, and I was scrolling through Instagram, drooling over those perfectly styled bakery shots. You know the ones—soft pastries, a drizzle of glaze, and just the right amount of powdered sugar dusted everywhere. I looked over at my sad basket of slightly squishy strawberries and thought, Why not try to recreate that magic?
Spoiler alert: it didn’t go as smoothly as those reels make it seem. My first attempt was… let’s call it “rustic.” The rolls were delicious, but they looked more like a science experiment gone wrong than a Pinterest success. But by the second attempt? Oh, they were chef’s kiss perfection.
Now these Strawberry Rolls with Lemon Glaze have become a family favorite. They’re soft, slightly tangy from the glaze, and just the right amount of sweet. Every bite feels like springtime, even on a dreary day.
Why You’ll Love This Strawberry Rolls with Lemon Glaze Recipe?
- It’s a flavor bomb: Sweet strawberries and zesty lemon glaze? It’s like a dessert duet.
- The dough is ridiculously soft: Think fluffy clouds, but edible.
- It looks fancy, but it’s not that hard: People will think you’re a pro baker, even if you’re just winging it.
- Perfect for any occasion: Brunch with friends? A weekend treat? Random Tuesday? Yes, yes, and yes.
Ingredient Notes:
Here’s a little rundown of what makes these rolls so special:
- Milk: Warm it gently—no scalding allowed. Too hot, and you’ll kill the yeast. Too cold, and it won’t rise. It’s a Goldilocks situation.
- Active Dry Yeast: Fresh yeast is key. If it doesn’t foam up during proofing, toss it and start again. It’s worth it.
- Butter: Adds that rich, buttery flavor. Unsalted is best, but if salted is all you’ve got, just dial back the salt in the dough.
- Strawberries: Fresh is best, but if you’re using frozen, thaw them first and pat them dry. Nobody likes a soggy roll.
- Cornstarch: The secret to a thick, jammy filling. Without it, the strawberries will make your rolls a mess.
- Powdered Sugar & Lemon Juice: The glaze dream team. Adjust the lemon juice to make it as zingy as you want.
How To Make Strawberry Rolls with Lemon Glaze?
These rolls aren’t difficult, but they do take a little time. The good news? It’s totally worth it.
- Proof the yeast.
Warm the milk and mix it with sugar and yeast. Let it sit for about 5 minutes until it’s frothy. If it doesn’t foam, don’t panic—just try again with fresh yeast. This step is your foundation, so it’s worth getting right. - Make the dough.
In a large bowl, combine the yeast mixture with butter, eggs, and salt. Slowly add the flour, mixing until a soft dough forms. Knead it for about 5 minutes—by hand if you’re feeling ambitious, or with a mixer if you’re like me and value your wrist strength. - Let it rise.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 2 hours. It should double in size. Pro tip: If your kitchen is chilly, stick the bowl in your oven with just the light on. - Make the filling.
Cook the strawberries, sugar, and cornstarch in a small saucepan until it thickens into a jammy consistency. Let it cool completely—this is what keeps the rolls from getting soggy. - Roll it out and fill.
Roll the dough into a big rectangle on a floured surface. Spread the cooled strawberry filling evenly, then roll it up tightly like a jelly roll. Slice it into 12 even pieces. - Second rise.
Arrange the rolls in a greased baking dish, cover them again, and let them rise for another hour. They should look plump and ready for the oven. - Bake.
Preheat your oven to 375°F and bake the rolls for about 25 minutes, or until they’re golden brown and your kitchen smells like heaven. - Make the glaze.
While the rolls bake, whisk together powdered sugar and lemon juice until smooth. Adjust the lemon juice for the perfect tangy balance. - Glaze and devour.
Drizzle the glaze over the warm rolls, letting it seep into all the little cracks. Then grab one (or two) and enjoy while they’re still warm.
Storage Options:
These rolls are best enjoyed fresh out of the oven, but leftovers are still amazing. Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat them in the microwave for 10–15 seconds, and they’ll taste like they just came out of the oven.
If you want to freeze them, wrap the unglazed rolls tightly and store for up to 2 months. Thaw them overnight in the fridge and glaze them fresh.
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Variations and Substitutions:
Feeling adventurous? Here are some ways to mix it up:
- Berry swap: Try raspberries, blackberries, or even a mix of berries.
- Add a citrus twist: Use lime juice or orange zest in the glaze for a fun flavor variation.
- Make it chocolatey: Sprinkle mini chocolate chips over the filling before rolling.
- Gluten-free: Use a 1:1 gluten-free flour blend that works for yeast recipes.
What to Serve with Strawberry Rolls with Lemon Glaze?
These rolls are perfect on their own, but here are a few ways to round out your table:
- A hot cup of coffee or tea: The ultimate pairing.
- Fresh fruit salad: Adds a refreshing contrast to the sweetness.
- Yogurt parfaits: Light, creamy, and a little crunchy—perfect balance.
- Scrambled eggs or bacon: For a savory touch to balance the sweetness.
Frequently Asked Questions:
Can I make these rolls ahead of time?
Yes! Assemble the rolls and let them rise in the fridge overnight. Bring them to room temperature before baking the next day.
Can I use frozen strawberries?
Absolutely. Just make sure to thaw and drain them well to avoid extra liquid.
How do I keep the rolls from getting soggy?
Make sure the filling is thickened and completely cooled before spreading it on the dough.
So, what do you think? Ready to bake these Strawberry Rolls with Lemon Glaze? I promise they’re worth the effort—and once you taste that first bite, you’ll see why! Let me know how they turn out or if you added your own twist.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Rolls with Lemon Glaze
Ingredients
- ⅔ cup granulated sugar
- 1 cup milk
- 2 packets active dry yeast
- ½ cup unsalted butter cut into 4 tbsp.
- 2 large eggs at room temperature
- ½ tsp salt
- 4 ½ cups all-purpose flour
Filling:
- 1 ¾ cups small-chopped strawberries
- ⅓ cup sugar
- 1 ½ tbsp. cornstarch
Lemon Glaze:
- 1 cup sifted powdered sugar
- 2 to 3 tbsp. lemon juice adjust to preference
Instructions
- Proof of Yeast: Start by warming the milk, sugar and yeast. Allow it to sit until it becomes frothy.
- Mixing the Dough: Combine the butter, eggs and salt. Gradually add flour to create a dough.
- First Rising: Transfer the dough into a bowl cover it up and let it double in size ( 2 hours).
- Preparing the Filling: Cook the strawberries, sugar and cornstarch until they thicken. Then chill it.
- Rolling & Filling: Roll out the dough. Evenly spread the filling. Roll it tightly. Divide into 12 pieces.
- Second Rising: Place these pieces in a greased pan. Let them rise for 1 to 2 hours.
- Baking Time: Preheat your oven to 375°F (190°C). Bake for 25 minutes or until they turn golden brown.
- Making the Glaze: Whisk together sugar and lemon juice until you achieve a smooth consistency.
- Drizzling & Enjoyment: Drizzle the glaze over the rolls. Delight in diving in and savoring each bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!