There are certain recipes that just scream cozy mornings and sweet celebrations, and trust me, these Strawberry Sweet Rolls With Lemon Cream Cheese Glaze are definitely on that list! I remember the first time I made these, it was for a Sunday brunch with friends, and they disappeared *so* fast. The way the sweet, slightly jammy strawberry filling meets that bright, tangy lemon cream cheese glaze… it’s just pure magic. They’re unbelievably fluffy, totally melt-in-your-mouth, and honestly, making them feels like a warm hug. Forget those store-bought versions; this homemade Strawberry Sweet Rolls With Lemon Cream Cheese Glaze recipe is the real deal for a reason!
Why You’ll Love These Strawberry Sweet Rolls With Lemon Cream Cheese Glaze
Okay, so why should you absolutely make these little beauties? Let me tell you:
- Incredibly soft and fluffy texture: I mean, seriously, they’re like little pillows of happiness.
- Perfect sweet and tangy flavor combination: That sweet strawberry filling just sings against the bright lemon glaze.
- Surprisingly easy to make: Even if you’re new to baking, you can totally nail these rolls!
- Great for special occasions or a weekend treat: They make any morning feel a little bit fancy.
- They smell divine while baking: Your whole house will smell like a bakery!
Ingredients for Your Strawberry Sweet Rolls With Lemon Cream Cheese Glaze
Alright, gather ’round, bakers! Here’s what you’ll need to whip up a batch of these dreamy strawberry sweet rolls. Make sure you’ve got everything ready to go!
For the Sweet Dough:
- 1 cup warm milk (around 105-115°F – think baby bathwater warm!)
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs, nice and happy at room temperature
- ½ cup unsalted butter, all melted and ready to go
- 4 ½ cups all-purpose flour, plus a little extra for dusting our workspace
For the Strawberry Filling:
- 1 cup fresh strawberries, chopped up nice and fine
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
For the Lemon Cream Cheese Glaze:
- 8 ounces cream cheese, softened up a bit on the counter
- ½ cup unsalted butter, also softened, please!
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice (this gives it that lovely little zing!)
- 1 ½ cups powdered sugar, sifted if you’re feeling fancy
And hey, if you’re ever looking for some other super simple recipes, I found these amazing 3-ingredient peanut butter cheerio bars that are a lifesaver when you need a quick treat!
How to Make Perfect Strawberry Sweet Rolls With Lemon Cream Cheese Glaze
Okay, diving into the actual making of these beauties! It’s a process, sure, but every single step is totally worth it. You’ll see just how these simple ingredients transform into those glorious, fluffy rolls. Don’t worry if your dough isn’t *perfectly* smooth, mine never is, but it works out every time! If you’re up for another roll adventure, check out these amazing homemade cinnabon rolls!
Preparing the Sweet Roll Dough
First things first, let’s get that dough going! In a big ol’ bowl, pour in your warm milk. It needs to be just right, like a cozy bath for the yeast – around 105-115°F. Sprinkle that active dry yeast over the top and let it hang out for about 5 to 10 minutes. You’ll know it’s happy when it gets all foamy and bubbly. Then, stir in the sugar, salt, those room-temperature eggs (they mix in so much better when they’re not cold!), and the melted butter. Gradually toss in the flour, mixing as you go until a nice, soft dough starts to form. Give it a good knead on a lightly floured surface for about 8 to 10 minutes. You want it smooth and elastic, not sticky. Pop it into a greased bowl, cover it up, and let it chill and rise in a warm spot for about an hour and a half, or until it’s puffed up and doubled in size. This rise time is crucial for that amazing fluffy texture! For other baking tips, remember to treat your ingredients right, just like in my easy moist banana bread recipe.
Crafting the Strawberry Filling
While your dough is doing its thing, let’s whip up that gorgeous strawberry filling. It’s super simple! Just take your finely chopped fresh strawberries, toss them with ¼ cup of sugar and that tablespoon of cornstarch in a little bowl. Give it a good stir. That cornstarch is our secret weapon to keep the filling from getting too watery when it bakes. Set this aside, and get ready to spread that fruity goodness!
Assembling and Baking Your Strawberry Sweet Rolls
Once your dough has done its beautiful rise, give it a gentle punch down. On a lightly floured surface, roll that dough out into a big rectangle, about 12 inches by 18 inches. Now, grab that prepared strawberry filling and spread it all over the dough, leaving about a half-inch border untouched along the edges. This helps keep the filling from oozing out too much. Carefully start rolling up the dough from one of the long sides, nice and tight. Pinch that seam shut really well to make sure it stays rolled up. Now for the fun part: slice your log into 12 equal pieces. I like to use a serrated knife for a clean cut! Arrange these sweet little rolls into a greased 9×13 inch baking dish, giving them a little room to spread. Cover them up again and let them have another little rest for about 30 minutes. While they’re resting, go ahead and preheat your oven to 375°F (190°C). Once they’ve had their second rise, pop them in the oven and bake for 20-25 minutes, or until they’re a lovely golden brown on top. Oh, the smell will be incredible! If you love a good bake like this, you might also enjoy making this amazing 4th of July red white blueberry cobbler.
Whipping Up the Lemon Cream Cheese Glaze
While those rolls are still warm – but not scorching hot! – let’s get that dreamy glaze ready. In a medium bowl, beat together your softened cream cheese and softened butter. You want it super smooth and creamy, no lumps allowed! Then, beat in the vanilla extract and that tablespoon of fresh lemon juice. This is where the magic happens, giving it that perfect tang. Gradually add the powdered sugar, mixing until everything is combined and you have a smooth, luscious glaze. If it feels a little too thick, just add a tiny splash more lemon juice or a whisper of milk. If it’s too thin, add a little more powdered sugar. You’re looking for that perfect drizzling consistency!
Glazing and Serving Your Strawberry Sweet Rolls
Now for the grand finale! Take that beautiful lemon cream cheese glaze and dollop it all over the warm strawberry sweet rolls right in the pan. Let it melt and trickle down the sides. It’s best to serve these while they’re still warm because the glaze is melty and gooey and just… perfection. Dig in and enjoy!
Tips for the Best Strawberry Sweet Rolls With Lemon Cream Cheese Glaze
Making these strawberry sweet rolls is so rewarding, but a few little tricks can take them from good to absolutely *amazing*. I’ve learned these through trial and error, and trust me, they make all the difference. Paying attention to a few small details really elevates your baking, just like in my zucchini bread recipe where moisture is key.
First off, that yeast? Make sure your milk is warm, not hot! Too hot and you’ll kill it, too cold and it won’t wake up. That foamy stage is your golden ticket to a dough that rises beautifully. Also, don’t skimp on the kneading! It develops the gluten, giving you that wonderfully chewy yet tender texture. Seriously, 8-10 minutes is worth it. And for the glaze, make sure your cream cheese and butter are softened, but not melted. You want them pliable, not greasy, for the smoothest, creamiest topping. If your dough seems a bit sticky after kneading, resist the urge to dump in tons of extra flour – just use a little more for dusting your surface and hands. It’ll work out!
Oh, and don’t worry if your first batch isn’t picture-perfect. Mine certainly weren’t when I started! The magic is in the taste, and they’ll still be delicious. For more baking wisdom, check out my tips for moist banana bread; they apply to so many baked goods!
Ingredient Notes and Substitutions
Let’s talk ingredients for a second! Sometimes you might be missing something or have something slightly different on hand, and that’s totally okay. For these strawberry sweet rolls, the fresh strawberries really give the best flavor and texture, but if you can’t find them or they’re out of season, frozen strawberries are a perfectly good substitute. Just make sure you thaw them out completely and drain off any extra liquid before you chop them up and mix them with the sugar and cornstarch. This is super important to avoid a watery filling!
And about the yeast? Make sure it’s active! If you’re not sure, just do the little test in the warm milk first. Trust me, you don’t want a dough that won’t rise. If you happen to be out of all-purpose flour, you could *try* a bread flour, but it might make the dough a bit chewier. For a shortcut, I’ve seen people use store-bought orange or strawberry filling in a pinch, but honestly, the homemade is so much better and really simple, like these amazing 4-ingredient orange chicken when you want something quick!
Make-Ahead and Storage Instructions
One of the best things about these strawberry sweet rolls is that they’re pretty forgiving! If you want to get a head start, you can totally prepare the dough the night before. Just let it do its first rise, punch it down, cover it tightly, and pop it in the fridge. In the morning, let it sit on the counter for about 30 minutes to an hour to warm up a bit, then roll, fill, and bake as usual. Leftovers? Lucky you! Store any unfrosted or unglazed rolls in an airtight container at room temperature for up to two days. If you’ve already glazed them, they’re best kept in the fridge for up to three days, but let them come back to room temp for a bit before serving! Much like how you can prep a delicious slow cooker pot roast ahead of time, these rolls are great when prepped!
Frequently Asked Questions about Strawberry Sweet Rolls
Got questions? I’ve got answers! Making these strawberry sweet rolls is pretty straightforward, but here are a few things folks often ask me:
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work great in this recipe. Just make sure you thaw them completely and drain off as much liquid as possible before mixing them with the sugar and cornstarch. This helps keep your filling from getting too watery. For more tips on adapting ingredients, check out my zucchini bread.
My dough didn’t rise. What went wrong?
Oh no! Most of the time, this happens if your yeast wasn’t active. Make sure your milk was warm (not hot!) and let the yeast proof for a good 5-10 minutes until it gets nice and foamy. Also, check the expiry date on your yeast! A dough that doesn’t rise usually means the yeast just wasn’t ready to party.
How long do these strawberry sweet rolls stay fresh?
Honestly, they’re best enjoyed the day they’re made, especially when they’re still warm with that melty glaze! But if you have leftovers, store them in an airtight container at room temperature for about two days. If they’re already glazed, popping them in the fridge for up to three days is a good idea, though I like to let them sit out for a bit to warm up before enjoying.
Can I make the dough ahead of time?
Yes, you totally can! After the first rise, once you punch the dough down, you can cover it tightly and pop it in the fridge overnight. Just let it hang out on the counter for about an hour in the morning to warm up before you roll it out. It’s a great way to save some time!
Estimated Nutritional Information
Now, I’m not a nutritionist, but I’ve done my best to estimate the goodies in each of these amazing strawberry sweet rolls. Keep in mind that these numbers can wiggle around a bit depending on exactly what you use and how big you slice them. For every roll, you’re looking at roughly 350 calories, about 18g of fat (with 11g being saturated, thanks to that butter and cream cheese!), 45g of carbs, and around 30g of sugar. It’s definitely a treat, but a delicious one! If you’re curious about sugar in general, you might find this look at the surprising sugar content of fruits interesting!
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Strawberry Sweet Rolls with Lemon Cream Cheese Glaze
- Total Time: 2 hours 55 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Soft, fluffy sweet rolls filled with a sweet strawberry mixture and topped with a tangy lemon cream cheese glaze.
Ingredients
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted
- 4 ½ cups all-purpose flour, plus more for dusting
- 1 cup fresh strawberries, finely chopped
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 ½ cups powdered sugar
Instructions
- In a large bowl, combine warm milk and yeast. Let stand for 5-10 minutes until foamy.
- Stir in ½ cup granulated sugar, salt, eggs, and melted butter.
- Gradually add flour, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While dough rises, prepare the strawberry filling: In a small bowl, combine chopped strawberries, ¼ cup granulated sugar, and cornstarch. Set aside.
- Punch down the risen dough. Roll it out into a 12×18 inch rectangle on a lightly floured surface.
- Spread the strawberry filling evenly over the dough, leaving a ½ inch border.
- Roll up the dough tightly, starting from the long edge. Pinch the seam to seal.
- Cut the roll into 12 equal slices.
- Place slices in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown. Let cool slightly.
- Prepare the glaze: In a medium bowl, beat softened cream cheese and softened butter until smooth.
- Beat in vanilla extract and lemon juice.
- Gradually add powdered sugar, mixing until smooth and creamy.
- Spread the glaze over the warm sweet rolls.
Notes
- For a stronger lemon flavor, add more lemon juice to the glaze.
- You can use frozen strawberries, thawed and drained, if fresh are unavailable.
- Ensure your yeast is active for the dough to rise properly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: strawberry sweet rolls, lemon cream cheese glaze, breakfast pastries, homemade rolls, baking, dessert