strawberry sweet rolls

A summery twist on cinnamon rolls, these glazed strawberry rolls can be made ahead to save time in the morning.

Strawberry Rolls with Sweet Lemon Glaze

(240 milliliters) whole milk*

2/3 cup (135 grams) granulated sugar

1 and ½ Tablespoons (14 grams) active dry yeast (2 standard size packets)

eggs,

salt

(222 grams) finely chopped strawberries*

1/3 cup (68 grams) granulated sugar

cornstarch

(120 grams) confectioners’ sugar, sifted

Tablespoons (30-45 milliliters) fresh lemon juice

Make the dough: 

In a small saucepan, warm the milk over low heat until lukewarm&#8211; about 95°F (35°C). Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment (OR you can use a handheld mixer). With a spoon, manually stir in the sugar and yeast. Cover the bowl with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh yeast. On low speed, beat in the softened butter until it is slightly broken up. Add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms&#8211; about 4 minutes.

Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.

Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 2 hours. Here’s what I do: turn the oven on to 200°F (93°C). Turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.

As the dough rises, make the filling

 Warm the strawberries in a small saucepan over medium heat. Stir constantly for 4 minutes until the strawberries begin to release juices. Add the granulated sugar and cornstarch and continue to stir for another 2 minutes. The mixture will thicken. Remove from the heat, spoon into a heatproof bowl or container, and chill until ready to use. You do not want a warm filling as you spread it onto the dough.

Grease the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.

Spread the strawberry filling all over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan.

Cover the rolls and allow to rise in a warm environment once again until the are puffy—about 1 – 2 hours (or overnight, see Overnight instructions.)

After the rolls have risen, preheat the oven to 375°F (190°C). Bake for about 25 minutes, until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don’t brown too much. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the glaze.

Make the glaze

Whisk the lemon juice and confectioners’ sugar together until smooth. Pour over warm rolls and serve.

Made these yesterday morning! They were so delicious! The rolls were super moist, and the filling wasn’t overly sweet. Everyone loved them! I have one question for future reference. After rolling out the dough, do you think I couldn’t refrigerate for an hour to let it firm up before rolling up and cutting into rolls? Mine lost its shape and flattened out a little when I tried to cut them, so I had to reshape them into circles. Please let me know if you have tips on this step.

I made these for my family yesterday and they turned out fantastic !! Very yummy and great texture !! Thank you Sally, I will be making these again soon :)

Just made these since my husband requested cinnamon rolls.  I don’t have a mixer I made them using a dough whisk and kneaded them by hand.  I did add raisins that plumped up and patted dry. They came out perfect... a gigantic hit.  Great recipe...

Recipe is great, only thing is my cornstarch clumped up... I think it would've been better to break it down in some water first, then add to the mixture.

I made these and my whole family loved them. The only problem was the strawberry jam that I used all melted out and settled in the bottom of the pan where in some places it caramelized and in other places it burned. Is there any way to prevent this loss of filling?

Delicious! I did the overnight version but let them do the 2nd rise before refrigerating overnight so they’d be ready to bake post-hike for brunch. They needed about 10 extra minutes in the oven that way, but were amazing! Definitely would make again.

These are delicious! My only problem is that the icing I made melted into the dough, so they still taste good but don't look as nice as in the picture. I waited until the buns had completely cooled- so why did the icing melt? Thank you!!

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