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Fluffy strawberry lemon rolls with icing drizzled over golden brown spirals on a wire cooling rack.

Strawberry Rolls with Lemon Icing

Soft, homemade yeast rolls filled with fresh strawberries and topped with a zesty lemon glaze. A perfect spring breakfast treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3.5 cups all-purpose flour divided
  • 1 packet instant yeast 2 1/4 tsp
  • 1 cup milk warm (110°F)
  • 0.33 cup unsalted butter melted
  • 1 large egg
  • 1.5 cups fresh strawberries diced small
  • 2 tbsp cornstarch
  • 1 cup powdered sugar
  • 2 tbsp lemon juice freshly squeezed

Equipment

  • Stand Mixer
  • 9x13 Baking Dish
  • Rolling Pin

Method
 

  1. Mix warm milk, sugar, and yeast in a bowl. Let sit for 5 minutes until frothy.
  2. Add melted butter, egg, and flour. Knead until a smooth dough forms, about 7 minutes.
  3. Rise the dough in a greased bowl for 1 hour until doubled in size.
  4. Roll dough into a 12x15 inch rectangle. Top with diced strawberries mixed with cornstarch.
  5. Roll tightly into a log and cut into 12 slices. Place in a greased baking dish and let rise for 30 minutes.
  6. Bake at 350°F for 20-25 minutes. Whisk icing ingredients and drizzle over warm rolls.

Notes

  • Dicing strawberries small prevents soggy rolls.
  • Dental floss cuts the dough cleaner than a knife.