Strawberry Lemon Cream Cheese Rolls Recipe

Introduction

These Strawberry Rolls are soft, fluffy, and filled with a sweet homemade strawberry jam. Topped with a tangy lemon cream cheese icing, they make a perfect treat for breakfast or dessert that’s sure to impress your family and friends.

Ingredients

• 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 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
• Zest of 1 lemon
• 2 tbsp Whole milk

Instructions

1. Step 1: In a bowl, stir together warm milk, yeast, and 1/4 teaspoon sugar. Let stand until bubbly, about 10 minutes.
2. Step 2: In the bowl of a stand mixer, combine eggs, melted butter, and the yeast mixture.
3. Step 3: Add the flour, sugar, and salt to the wet ingredients. Using a dough hook, mix on low speed until a dough forms, then increase to medium speed and knead for 5 minutes.
4. Step 4: Spray a large bowl with nonstick spray and place the dough inside. Cover and let rise in a warm place until doubled in size, about 1 hour.
5. Step 5: For the strawberry jam, combine strawberries, sugar, and lemon juice in a saucepan. Cook until simmering, mashing the berries with a potato masher as they soften.
6. Step 6: Mix water and cornstarch to create a slurry. Stir into the strawberry mixture and cook for 2-3 minutes until thickened. Refrigerate until completely cool.
7. Step 7: On a lightly floured surface, roll the dough into a 14×18-inch rectangle about 1/4 inch thick, with the long side closest to you.
8. Step 8: Spread the cooled strawberry jam evenly over the dough, all the way to the edges.
9. Step 9: Cut the dough into 12 strips about 1 1/2 inches wide using a pizza cutter. Roll each strip away from you and place the rolls in a lightly greased 9×13-inch pan.
10. Step 10: Loosely cover and let the rolls rise in a warm spot until doubled in size.
11. Step 11: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown.
12. Step 12: While baking, prepare the lemon cream cheese icing by beating together cream cheese, butter, powdered sugar, and lemon zest until smooth. Stir in milk until combined.
13. Step 13: Spoon the icing onto the warm rolls and spread with an offset spatula before serving.

Tips & Variations

• Use frozen strawberries if fresh are not available; thaw and drain excess juice before cooking.
• Add a teaspoon of vanilla extract to the icing for extra flavor.
• If dough feels too sticky, gradually add more flour one tablespoon at a time during kneading.
• For a dairy-free option, substitute milk and butter with plant-based alternatives.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to enjoy the soft texture. The icing can be reapplied fresh after warming if it softens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes until smooth and elastic.

Can I prepare the jam and icing ahead of time?

Absolutely. Both the strawberry jam and lemon cream cheese icing can be made a day ahead and refrigerated. Bring to room temperature and stir before using.

Strawberry Lemon Cream Cheese Rolls Recipe

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★★★★★

4.9 from 106 reviews

These Strawberry Rolls are soft, fluffy, and filled with a homemade strawberry jam. Topped with a tangy lemon cream cheese icing, they make a perfect sweet treat for breakfast or dessert. The dough is enriched with eggs and butter, giving it a tender crumb, while the fresh strawberry filling adds natural flavor and sweetness.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12 servings 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 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 if dough is too sticky)
• 1 tsp Salt

Strawberry Jam

• 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

Lemon Cream Cheese Icing

• 4 oz Cream cheese (softened)
• 2 tbsp Butter (softened)
• 1 cup Powdered sugar
• 1 Zest of lemon
• 2 tbsp Whole milk

Instructions

1. Activate Yeast: In a bowl, stir together warm milk, active dry yeast, and 1/4 teaspoon sugar. Let the mixture stand until bubbly, about 10 minutes, to proof the yeast.
2. Mix Wet Ingredients: In the bowl of a stand mixer, combine the room temperature eggs, melted butter, and the activated yeast mixture.
3. Add Dry Ingredients: Add the all-purpose flour, granulated sugar, and salt to the wet mixture. Attach a dough hook and mix on low speed until the dough begins to form. Increase to medium speed and knead the dough for 5 minutes until smooth and elastic.
4. First Rise: Spray a large bowl with nonstick spray. Place the kneaded dough into the bowl, cover it, and let it rise in a warm place until it doubles in size, approximately 1 hour.
5. Prepare Strawberry Jam: In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and fresh lemon juice. Cook the mixture until it begins to simmer, using a potato masher to mash the berries as they soften.
6. Thicken Jam: Stir together water and cornstarch to create a slurry. Pour this into the strawberry mixture and cook for another 2-3 minutes until the jam thickens considerably. Remove from heat and refrigerate until completely cool.
7. Roll Out Dough: On a lightly floured surface, roll the dough into a 14×18-inch rectangle about 1/4 inch thick, ensuring the long side is closest to you.
8. Spread Jam: Using an offset spatula, spread an even layer of the cooled strawberry jam all the way to the edges of the dough rectangle.
9. Cut and Shape Rolls: Use a pizza cutter to slice the dough into 12 strips, each about 1 1/2 inches wide. Starting from the long side closest to you, roll each strip away from you into a spiral shape and place them carefully into a lightly greased 9×13-inch baking pan.
10. Second Rise: Loosely cover the pan and allow the rolls to rise in a warm spot until doubled in size.
11. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they turn golden brown on top.
12. Prepare Lemon Cream Cheese Icing: In a bowl, beat together softened cream cheese, softened butter, powdered sugar, and lemon zest with a handheld mixer until smooth and creamy. Stir in the whole milk until fully combined.
13. Ice the Rolls: Once the rolls are warm from the oven, spoon the lemon cream cheese icing on top and spread evenly using an offset spatula. Serve warm or at room temperature.

Notes

• Make sure the milk is warmed to 105°-110° to effectively activate the yeast without killing it.
• Use fresh strawberries for best flavor in the jam; frozen berries may add extra moisture.
• If dough is too sticky after initial mixing, add additional flour one tablespoon at a time until manageable.
• The rolls can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.
• For even softer rolls, brush tops with melted butter immediately after baking.

Keywords: Strawberry rolls, sweet rolls, breakfast rolls, homemade strawberry jam, lemon cream cheese icing, soft rolls