Strawberry Rolls with Lemon Glaze

Indulge in the delightful sweetness of Strawberry Rolls with Lemon Glaze, a heavenly treat that combines the fresh flavors of ripe strawberries with zesty lemon glaze. These rolls are a perfect blend of soft, fluffy dough enveloping a luscious filling of juicy strawberries, all topped with a tangy lemon glaze that adds a burst of citrusy goodness. With each bite, you’ll experience a symphony of flavors and textures that will tantalize your taste buds.

Whether enjoyed as a breakfast indulgence or a delightful dessert, these strawberry rolls are sure to brighten your day with their irresistible combination of fruity sweetness and citrusy tang. Follow the simple steps and treat yourself to a taste of pure bliss with these Strawberry Rolls with Lemon Glaze.

Strawberry Rolls with Lemon Glaze

Ingredients

Dough

⅔ cup white sugar

1 cup milk

2 packets of active dry yeast

½ cup butter, unsalted and cut into 4 tbsp

2 large eggs, room temperature

½ tsp salt

4 ½ cups all purpose flour

Filling

1 ¾ cup strawberries, chopped small

⅓ cup sugar

1 ½ tbsp cornstarch

Lemon Glaze

1 cup powdered sugar, sifted so there are no lumps

2 to 3 tbsp lemon juice, depending on how thick you would like the glaze.

Instructions

Step 1:

Start by making the dough first.

Heat the milk in a small saucepan and then pour into a mixing bowl, add in the sugar and the yeast, gently stir and cover with a towel for 5 to 10 minutes, until the yeast is frothy

Step 2:

With the mixer on low, beat in the softened butter

Add the eggs one at a time and then add the salt.

The butter may remain in pieces, this is normal.

Do not soften too much or melt it.

Step 3:

Continue on slow speed, gradually add the flour.

Once the flour has all been added, continue mixing until the dough forms.

Step 4:

Increase the speed until the dough is soft and supple.

If you do not have the stand mixer, use your hands to knead the dough.

Step 5:

Transfer to a lightly floured surface and knead for another minute.

Form the dough into a ball, place it into a lightly oiled bowl and cover with plastic wrap.

Let sit in a warm place for two hours, or until doubled in size.

Step 6:

As the dough is rising, make the filling.

Warm the strawberries in a saucepan, stir constantly until the berries start to release juices.

Add the sugar and the cornstarch.

Step 7:

The mixture will continue to thicken.

Remove from the heat and continue to stir for a few more minutes.

Place into a heatproof bowl, set into the refrigerator and let it cool.

Step 8:

Grease a 9×13 baking pan.

Place the dough on a lightly floured surface, and roll out into a 12×18 inch rectangle.

Spread the strawberry filling evenly over the dough

Step 9:

Roll the dough up tightly into an 18 inch strip, cut into 12 equal pieces and place them into the pan.

Cover the pan and allow the dough to rise for 1 to 2 hours.

Preheat the oven to 375* and bake for 25 minutes or until golden brown

Step 10:

Cool on a wire rack for 10 minutes while you make the glaze

Whisk the lemon juice and the confectioner’s sugar.

Stir until smooth

Step 11:

Drizzle over the warm rolls and serve.

Enjoy!

Notes:

Dough Preparation: Start by activating the yeast with warm milk and sugar. Once frothy, gradually incorporate softened butter, eggs, salt, and flour to form a soft, supple dough. Knead until smooth and elastic, then let it rise until doubled in size.

Filling: Prepare the strawberry filling by heating chopped strawberries until they release juices. Add sugar and cornstarch to thicken the mixture. Chill the filling to set while the dough rises.

Assembly: Roll out the dough into a rectangle, spread the strawberry filling evenly, and tightly roll it up. Slice into pieces and arrange in a greased baking pan. Allow the rolls to rise again before baking.

Baking Instructions: Preheat the oven and bake the rolls until golden brown and cooked through. Cool slightly on a wire rack.

Lemon Glaze: Whisk powdered sugar with lemon juice to make a tangy glaze. Adjust the amount of lemon juice to achieve desired consistency.

Serving: Drizzle the lemon glaze over the warm rolls before serving. Enjoy these delightful strawberry-filled treats!

Dough Handling: Be gentle when handling the dough to retain its elasticity. Use a lightly floured surface to roll and shape the dough.

Rising Time: Allow the dough sufficient time to rise in a warm place until doubled in size. This step is crucial for achieving soft and fluffy rolls.

Strawberry Consistency: Ensure the strawberry filling is sufficiently cooled and thickened before spreading over the dough to prevent it from making the dough too wet.

Pan Preparation: Grease the baking pan well to prevent the rolls from sticking during baking.

Glaze Consistency: Adjust the thickness of the lemon glaze by adding more or less lemon juice. Aim for a smooth, pourable consistency for easy drizzling.

Nutrition Information:

YIELD: 12 SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen strawberries instead of fresh for the filling?

Yes, you can substitute frozen strawberries for fresh.

Thaw and drain excess liquid before using.

Can I prepare the dough ahead of time and refrigerate overnight?

Yes, you can refrigerate the dough after kneading and allowing it to rise for the first time.

Shape the dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate.

Allow the dough to come to room temperature before proceeding with assembly.

How can I tell when the dough has doubled in size during rising?

The dough should visibly increase in volume and feel airy to the touch.

Press a finger gently into the dough; if the indentation remains, it’s ready.

Can I substitute lemon extract for the lemon juice in the glaze?

Yes, you can use lemon extract instead of lemon juice.

Start with a small amount and adjust to taste.

Can I freeze these strawberry rolls after baking?

Yes, you can freeze the rolls once cooled.

Ensure they are wrapped tightly to prevent freezer burn.

Thaw and reheat in the oven before serving.

What can I use if I don’t have cornstarch for the strawberry filling?

You can substitute arrowroot powder or tapioca starch for cornstarch in the filling.

Can I use a different type of fruit for the filling?

Yes, you can experiment with different fruits like raspberries, blueberries, or a combination of fruits for the filling.

How long should I cool the rolls before applying the lemon glaze?

Allow the rolls to cool on a wire rack for about 10 minutes before drizzling with the lemon glaze.

The slight warmth will help the glaze set.

Can I make smaller rolls with this recipe?

Yes, you can divide the dough into smaller portions to make more rolls.

Adjust baking time accordingly.

How do I store leftovers?

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness.

Reheat before serving if desired.