There’s something magical about the combination of strawberries and lemon. The sweet, slightly tart berries paired with zesty lemon create a flavor that’s both fresh and indulgent. These strawberry rolls with lemon icing take that perfect pairing and wrap it up in a soft, pillowy dough that’s just the right balance of chewy and fluffy. The homemade strawberry jam filling seeps into every swirl, and the lemon cream cheese icing adds a bright, creamy finish.

Strawberry Rolls With Lemon Icing Recipe

I first made these rolls on a lazy Sunday morning when I had a surplus of ripe strawberries sitting in my fridge. The idea of a fruit-filled roll instead of the usual cinnamon sounded like the perfect twist. As they baked, the kitchen filled with the warm aroma of buttery dough, sweet berries, and a hint of lemon. The first bite was everything I’d hoped for—soft, jammy, and just the right amount of tangy sweetness. Ever since, these have been my go-to for spring brunches, summer breakfasts, and even cozy fall mornings when I want a taste of sunshine.

A little backstory on sweet rolls

Sweet rolls have been around for centuries, with variations appearing in different cultures. While cinnamon rolls are the most famous, fruit-filled versions have been gaining popularity. The idea of rolling jam or fruit into dough dates back to European baking traditions, where fruit preserves were often incorporated into bread and pastries. In Sweden, you’ll find cardamom-scented buns with jam, while in Denmark, Danish pastries are filled with fruit. This strawberry version takes inspiration from those traditions while adding a fresh, citrusy twist.

🍋 Let’s talk ingredients

Each ingredient in this recipe plays an important role, and there are plenty of ways to tweak things to your taste.

Whole milk – Warm milk helps activate the yeast and creates a tender dough. If you’re out, you can use half-and-half or even a mix of milk and water in a pinch.
Active dry yeast – This gives the rolls their fluffy rise. If using instant yeast, you can skip the activation step and mix it directly with the dry ingredients.
Butter – Adds richness to the dough and the icing. Unsalted is best so you can control the salt level, but salted butter works too.
Eggs – They provide structure and make the dough soft and tender. Room temperature eggs blend better, so let them sit out before baking.
Strawberries – Fresh berries bring natural sweetness to the filling. If using frozen, thaw and drain them first to avoid excess moisture.
Lemon zest and juice – A bright contrast to the sweet jam. The zest is essential for the icing, adding a fragrant citrus kick.
Flour – All-purpose flour works perfectly, but you can substitute bread flour for an even chewier texture.
Cornstarch – Helps thicken the jam so it doesn’t seep out of the rolls too much during baking.

Kitchen gear you’ll need

A stand mixer with a dough hook (or a strong arm and a wooden spoon if you prefer to mix by hand)
A rolling pin for spreading out the dough evenly
A pizza cutter for easy, clean cuts when shaping the rolls
A saucepan for making the strawberry jam
A 9×13-inch baking pan to hold all the delicious swirls together

Step-by-step: making the perfect strawberry rolls

Mixing the dough

Start by combining the warm milk, yeast, and a little sugar in a small bowl. Give it a stir and let it sit for about 10 minutes until it looks bubbly. If nothing happens, your yeast might be dead, and it’s best to start over with fresh yeast.

In a stand mixer, combine the eggs and melted butter with the yeast mixture. Then, add the flour, sugar, and salt. Mix on low until a dough starts to form, then turn up the speed and knead for about 5 minutes. The dough should be soft and slightly sticky but not overly wet. If it’s too sticky, sprinkle in a bit more flour, a tablespoon at a time.

Lightly grease a bowl and place the dough inside. Cover it with a kitchen towel and let it rise in a warm spot for about an hour, or until it doubles in size. If your kitchen is chilly, placing the bowl inside a slightly warmed (but off!) oven can speed things up.

Making the strawberry jam

While the dough rises, let’s make the filling. Combine the strawberries, sugar, and lemon juice in a saucepan over medium heat. Once it starts to simmer, mash the berries with a potato masher to release their juices.

In a small bowl, mix the cornstarch and water to make a slurry, then stir it into the strawberries. Let it cook for another 2-3 minutes until thickened. Transfer the jam to a bowl and refrigerate until it’s fully cool—spreading warm jam on dough is a recipe for disaster.

Assembling the rolls

Once the dough has risen, roll it out on a floured surface into a 14×18-inch rectangle, about ¼ inch thick. Make sure the long side is facing you.

Spread the cooled strawberry jam evenly across the surface, going all the way to the edges. Then, using a pizza cutter, slice the dough into 12 equal strips.

Take each strip and roll it up tightly, starting from the bottom. Place them in a greased 9×13-inch pan, leaving a little space between each one. Cover and let them rise again until puffy, about 30-45 minutes.

Baking and icing

Preheat the oven to 350°F. Bake the rolls for 25-30 minutes, until golden brown on top.

While they bake, beat together the cream cheese, butter, powdered sugar, and lemon zest until smooth. Stir in the milk until you get a spreadable consistency.

Once the rolls are out of the oven, let them cool slightly, then spread the icing over the top while they’re still warm so it melts into all the swirls.

Variations to try

Berry swap – Use raspberries, blackberries, or a mix for a different fruit flavor.
Gluten-free – Substitute a 1:1 gluten-free flour blend, but note the texture may be slightly different.
Dairy-free – Use almond milk in the dough and dairy-free butter and cream cheese in the icing.
Cinnamon twist – Add a sprinkle of cinnamon to the strawberry filling for a warm spice note.

How to serve and store

These rolls are best enjoyed warm, straight from the pan, with a fork (or your hands—no judgment). If serving at brunch, pair them with fresh fruit and a hot cup of coffee.

For storage, keep them in an airtight container at room temperature for up to two days or in the fridge for up to five. Reheat in the microwave for 15-20 seconds to restore their soft texture.

Drinks to pair with strawberry rolls

A hot latte or cappuccino balances the sweetness beautifully.
Freshly squeezed orange juice complements the citrus in the icing.
If you’re feeling fancy, a mimosa or a glass of sparkling lemonade makes brunch extra special.

FAQ

Can I use store-bought jam instead of making my own?
Yes! Just pick a high-quality, thick jam so it doesn’t get too runny when baked.

How do I know when the dough is kneaded enough?
It should be smooth, slightly sticky, and stretchy when pulled. If it breaks easily, knead a bit longer.

Can I make these ahead of time?
Absolutely. Assemble the rolls, cover, and refrigerate overnight. Bake them in the morning.

Why is my dough not rising?
Your yeast might be expired, or the milk could have been too hot (which kills yeast) or too cold (which won’t activate it).

Can I freeze them?
Yes! Freeze unbaked rolls after assembling, then thaw overnight and bake as usual.

Enjoy making these delicious strawberry rolls and don’t be afraid to put your own spin on them!