Strawberry Rolls with Lemon: 12 Irresistible Treats

February 2, 2026

Strawberry Rolls with Lemon has been a cherished recipe in my kitchen, especially during strawberry season. The moment I pull these rolls from the oven, their warm aroma wafts through the house, evoking memories of summer picnics and family gatherings. I can still remember the first time I made them, the vibrant colors and sweet-tart flavors pleasantly surprising my taste buds. These rolls blend succulent strawberries with zesty lemon, creating a delightful treat that’s perfect for breakfast or dessert. Once you try this strawberry lemon rolls recipe, you’ll understand why it’s become a family favorite. Let’s get cooking!

Why You’ll Love This Strawberry Rolls with Lemon

Deliciously sweet and tangy flavor combination
Perfect for breakfast or as a sweet snack
Easy to make, with simple ingredients
Family-friendly recipe that everyone enjoys
Versatile: great for brunch or dessert
Strawberry lemon rolls are visually stunning and festive
Can be made ahead for busy mornings
Use fresh strawberries for the best taste

Ingredients for Strawberry Rolls with Lemon

Here’s everything you need for these delightful rolls:

1 cup Whole milk (warmed, 105°-110°) – crucial for activating the yeast
2 1/4 tsp Active dry yeast – helps the dough rise
1/4 tsp Sugar (to activate the yeast) – feeds the yeast
6 tbsp Unsalted butter (melted) – adds richness
2 large Eggs (room temperature) – binds the dough
1/2 cup White granulated sugar – sweetens the dough
4 cups All purpose flour – forms the base of the rolls
1 tsp Salt – enhances the flavor
2 cups Fresh strawberries (washed, hulled and sliced) – the star ingredient
1 tsp Fresh lemon juice – brightens the flavor
1/3 cup White granulated sugar – for the strawberry filling
1 tbsp Water – helps thicken the filling
2 tbsp Cornstarch – thickens the strawberry mixture
4 oz Cream cheese (softened) – for the icing
2 tbsp Butter (softened) – adds creaminess to the icing
1 cup Powdered sugar – sweetens the icing
Zest of lemon – infuses the icing with citrus flavor
2 tbsp Whole milk – adjusts the icing consistency

How to Make Strawberry Rolls with Lemon

Step 1: In a bowl, stir together the warm milk, active dry yeast, and 1/4 teaspoon sugar. Let it stand until bubbly and foamy, about 10 minutes, indicating the yeast is active.
Step 2: In the bowl of a stand mixer, combine the eggs, melted butter, and the yeast mixture prepared above.
Step 3: Add the flour, white granulated sugar, and salt to the wet ingredients. Using a dough hook attachment, mix on low speed until a dough begins to form. Increase speed to medium and knead for 5 minutes until smooth and elastic.
Step 4: Spray a large bowl with nonstick spray. Place the dough in the bowl, cover it loosely, and let it rise in a warm place until it doubles in size, approximately 1 hour.
Step 5: In a saucepan, combine sliced strawberries, 1/3 cup sugar, and lemon juice. Cook over medium heat until the mixture begins to simmer. Use a potato masher to crush the berries during cooking.
Step 6: Mix water and cornstarch to make a slurry, then pour it into the strawberry mixture. Stir and cook for 2–3 minutes until the mixture thickens significantly. Remove from heat and refrigerate until completely cooled.

Close-up of freshly baked Strawberry Rolls with Lemon, glistening with lemon cream cheese icing, ready to be served.

Step 7: Turn the risen dough onto a lightly floured surface and roll it into a 14×18 inch rectangle about 1/4 inch thick, with the longer side closest to you.
Step 8: Using an offset spatula, evenly spread the cooled strawberry jam all the way to the edges of the dough.
Step 9: Using a pizza cutter, slice the dough into 12 strips, each approximately 1 1/2 inches wide. Roll each strip away from you into tight spirals.
Step 10: Place the rolls carefully into a lightly greased 9×13 inch baking pan. Loosely cover and allow them to rise again in a warm spot until doubled in size.
Step 11: Preheat the oven to 350°F (177°C). Bake the rolls for 25–30 minutes or until they turn golden brown on top.
Step 12: In a bowl, beat together softened cream cheese, softened butter, powdered sugar, and lemon zest using a handheld mixer until smooth. Stir in whole milk until fully combined.
Step 13: Spoon the lemon cream cheese icing onto the warm rolls and spread it evenly using an offset spatula. Serve warm.

Pro Tips for the Best Strawberry Rolls with Lemon

These tricks guarantee success every time:

Always use fresh strawberries for the best flavor.
Don’t over-knead the dough; it should be soft and elastic.
Let the rolls cool slightly before icing for a beautiful finish.

A tray of golden-brown Strawberry Rolls with Lemon, generously topped with a creamy lemon glaze, fresh from the oven.

What’s the secret to perfect Strawberry Rolls with Lemon?

The key is to ensure your ingredients are at room temperature, which helps the dough rise beautifully and creates a tender roll.

Can I make Strawberry Rolls with Lemon ahead of time?

Yes! You can prepare the rolls up to the point of baking and refrigerate them overnight. Just let them rise at room temperature before baking.

How do I avoid common mistakes with Strawberry Rolls with Lemon?

Ensure the yeast is fresh for proper rising and avoid overworking the dough, which can result in a dense roll.

Best Ways to Serve Strawberry Rolls with Lemon

These rolls are delightful on their own, but you can elevate the experience by serving them with fresh whipped cream or a scoop of vanilla ice cream. Pair them with a light salad for a balanced brunch or enjoy them as a sweet snack with a cup of tea. For an extra treat, drizzle some strawberry lemon rolls with a glaze made from powdered sugar and lemon juice.

Nutrition Facts for Strawberry Rolls with Lemon

Per serving (recipe makes 12 servings):

Calories: 250
Fat: 10g
Saturated Fat: 5g
Protein: 4g
Carbohydrates: 35g
Fiber: 1g
Sugar: 15g
Sodium: 150mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Strawberry Rolls with Lemon

After cooling, store leftover rolls in an airtight container at room temperature for 3-4 days. For longer storage, freeze them for up to 3 months. To reheat, simply place them in a preheated oven at 350°F (177°C) for about 10 minutes or until warmed through. Enjoy these homemade strawberry lemon rolls fresh!

Frequently Asked Questions About Strawberry Rolls with Lemon

Can I freeze Strawberry Rolls with Lemon?

Absolutely! Wrap them tightly in plastic wrap and then foil. They can be frozen for up to 3 months, allowing for easy future treats.

What can I use instead of fresh strawberries?

You can substitute with frozen strawberries, just make sure to thaw and drain excess moisture before using in the filling.

Can I substitute the cream cheese in the icing?

Yes, you can use mascarpone cheese or a dairy-free cream cheese alternative for a similar texture and flavor.

What is the best way to serve these rolls?

They are perfect warm from the oven, drizzled with icing and served alongside coffee or tea for a delightful treat!

Variations of Strawberry Rolls with Lemon You Can Try

For a unique twist, consider making lemon strawberry swirls by adding a layer of lemon curd in the filling. You can also experiment with adding spices like cinnamon for strawberry lemon cinnamon rolls. If you’re feeling adventurous, try incorporating other fruits like raspberries or blueberries for delicious strawberry lemon dessert rolls!

Strawberry Rolls with Lemon: 12 Irresistible Treats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Fenna Saul
Total Time: 1 hour 45 minutes
Yield: 12 rolls 1x
Diet: Vegetarian

Print Recipe

Description

Delicious homemade strawberry rolls with a soft, buttery dough filled with a fresh strawberry jam and topped with a tangy lemon cream cheese icing.

Ingredients

Scale

1 cup Whole milk (warmed, 105°-110°)
2 1/4 tsp Active dry yeast
1/4 tsp Sugar (to activate the yeast)
6 tbsp Unsalted butter (melted)
2 large Eggs (room temperature)
1/2 cup White granulated sugar
4 cups All purpose flour (spooned and leveled; add extra tablespoons if dough is too sticky)
1 tsp Salt
2 cups Fresh strawberries (washed, hulled and sliced)
1 tsp Fresh lemon juice
1/3 cup White granulated sugar
1 tbsp Water
2 tbsp Cornstarch
4 oz Cream cheese (softened)
2 tbsp Butter (softened)
1 cup Powdered sugar
1 Zest of lemon
2 tbsp Whole milk

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, stir together the warm milk, active dry yeast, and 1/4 teaspoon sugar. Let it stand until bubbly and foamy, about 10 minutes, indicating the yeast is active.
In the bowl of a stand mixer, combine the eggs, melted butter, and the yeast mixture prepared above.
Add the flour, white granulated sugar, and salt to the wet ingredients. Using a dough hook attachment, mix on low speed until a dough begins to form. Increase speed to medium and knead for 5 minutes until smooth and elastic.
Spray a large bowl with nonstick spray. Place the dough in the bowl, cover it loosely, and let it rise in a warm place until it doubles in size, approximately 1 hour.
In a saucepan, combine sliced strawberries, 1/3 cup sugar, and lemon juice. Cook over medium heat until the mixture begins to simmer. Use a potato masher to crush the berries during cooking.
Mix water and cornstarch to make a slurry, then pour it into the strawberry mixture. Stir and cook for 2–3 minutes until the mixture thickens significantly. Remove from heat and refrigerate until completely cooled.
Turn the risen dough onto a lightly floured surface and roll it into a 14×18 inch rectangle about 1/4 inch thick, with the longer side closest to you.
Using an offset spatula, evenly spread the cooled strawberry jam all the way to the edges of the dough.
Using a pizza cutter, slice the dough into 12 strips, each approximately 1 1/2 inches wide. Roll each strip away from you into tight spirals.
Place the rolls carefully into a lightly greased 9×13 inch baking pan. Loosely cover and allow them to rise again in a warm spot until doubled in size.
Preheat the oven to 350°F (177°C). Bake the rolls for 25–30 minutes or until they turn golden brown on top.
In a bowl, beat together softened cream cheese, softened butter, powdered sugar, and lemon zest using a handheld mixer until smooth. Stir in whole milk until fully combined.
Spoon the lemon cream cheese icing onto the warm rolls and spread it evenly using an offset spatula. Serve warm.