Save to Pinterest The smell of strawberries simmering with lemon on my stove is one of those kitchen scents that makes the whole house feel different somehow. I stumbled onto this version during a particularly gray February when I needed something that felt like celebration but wasnt too complicated. My roommate walked in mid simmer, asking what I was making, and honestly I didnt have a good answer yet. Those first rolls were ugly but gone within an hour.
Last summer I made these for a birthday breakfast and watched my nephew lick every last bit of glaze off his fingers. Thats when I knew this recipe wasnt just about pastry but about the kind of morning where nobody rushes. The best part is seeing peoples faces when they bite into that swirl of pink against golden dough.
Ingredients
- 260 ml warm milk: Temperature matters here. Too hot and youll kill the yeast, too cold and it takes forever to rise. Think bathwater warm.
- 10 g instant dry yeast: I used to be terrified of yeast until someone told me it just wants to be fed and kept warm. Now its my favorite kitchen companion.
- 540 g all-purpose flour: Weighing your flour makes such a difference. One cup of flour can weigh anywhere from 120 to 150 grams depending on how you scoop it.
- 65 g granulated sugar: This feeds the yeast and adds just enough sweetness to the dough without competing with the filling.
- 1 tsp salt: Easy to skip but dont. It makes all the other flavors pop and keeps the dough from tasting flat.
- 1 large egg: Room temperature eggs incorporate better into the dough. I learned this the hard way with a batch that refused to come together.
- 80 g unsalted butter very soft: Not melted, not cold. Press it with your finger and it should sink in but still hold its shape.
- 250 g fresh or frozen strawberries: Frozen works surprisingly well here since were cooking them down anyway. No need to thaw first.
- 50 g granulated sugar: This amount lets the strawberry flavor shine through without becoming cloying.
- Juice of half a lemon: The acid does something magical to strawberries. It wakes them up.
- 100 g cream cheese softened: Let this sit out for at least an hour. Cold cream cheese makes for lumpy glaze and nobody wants that surprise.
- 40 g unsalted butter softened: Same deal as the cream cheese. Room temp is your friend for smooth silken glaze.
- 60 g powdered sugar: Sift it if you can. Those little lumps are stubborn once they hit the mixer.
- 1 tsp vanilla extract: Use the good stuff if you have it. It makes a difference in something as simple as glaze.
- 2 tbsp strawberry puree cold: Remember to set this aside before you chill the rest of the filling. Cold puree keeps the glaze from separating.
Instructions
- Prepare the strawberry filling:
- Combine strawberries lemon juice and sugar in a saucepan over medium heat. Stir occasionally and watch as the fruit breaks down and transforms into this gorgeous jam-like consistency after about 10 minutes. Blend it smooth then let it cool completely because warm filling will melt your butter layer and create a mess.
- Make the dough:
- In your stand mixer bowl whisk together flour sugar salt and yeast. Add the warm milk softened butter and egg then knead on medium speed for 5 to 7 minutes until the dough is smooth and elastic and slightly tacky but not sticky. Cover it up and find a warm corner of your kitchen to let it rise for about 2 hours until its doubled in size.
- Shape the rolls:
- Roll your dough out on a floured surface until you have a rough rectangle about 40 by 30 cm. Spread that cooled strawberry filling all over leaving just a little border on one long edge. Roll it up tightly from the opposite side then cut into 12 even pieces using unflavored dental floss or a sharp knife.
- Second rise:
- Arrange the rolls in a greased 9x13 inch baking dish with some room between them because theyll puff up. Cover and let them rise for 30 to 60 minutes until they look pillowy and slightly puffy.
- Bake:
- Preheat your oven to 180°C (350°F) and slide the rolls in for 20 to 25 minutes. You want them golden brown and set in the center. Let them cool just a bit in the pan so the glaze doesnt melt right off.
- Prepare the glaze:
- Beat the cream cheese butter powdered sugar vanilla and that reserved cold strawberry puree until everything comes together into something smooth and creamy. If it looks curdled keep beating itll come together.
- Finish:
- Spread that gorgeous pink glaze over the slightly warm rolls while theyre still in the dish. The warmth helps it melt into all the crevices. Serve them immediately because thats when theyre at their absolute best.
Save to Pinterest These rolls became my go to for new neighbors and condolences and baby announcements and everything in between because food is how I say things I cant put into words. Theres something about pulling a pan of warm fragrant rolls out of the oven that makes people feel taken care of.
Making These Ahead
You can shape these rolls the night before and refrigerate them overnight covered tightly. In the morning let them sit at room temperature while the oven preheats then bake as directed. The cold second rise actually develops better flavor.
Storage Secrets
Once glazed these are best within two days at room temperature kept under a cake dome. Unglazed rolls last up to five days in the fridge. I wrap individual portions in plastic and freeze them for those mornings when I need comfort food but zero effort.
Ways To Customize
Sometimes I add cinnamon to the filling because chocolate and strawberry and cinnamon create this unexpected combination that just works. Other times I swap the strawberries for blueberries or raspberries depending whats in season.
- Add 1 to 2 tsp ground cinnamon over the filling before rolling for a spice shop twist
- Try orange juice instead of lemon for a more mellow citrus note
- Mix a handful of white chocolate chips into the cooled filling before spreading
Save to Pinterest There will be flour on your counter and sticky glaze on your fingers and strawberry filling somewhere unexpected but that beautiful messy kitchen means something wonderful just happened. Enjoy every bite.
Recipe Questions & Answers
- → Can I make these rolls ahead of time?
Yes. Shape the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for 30-60 minutes before baking. You can also freeze unbaked or baked unglazed rolls for up to 3 months.
- → How should I store the finished rolls?
Store glazed rolls at room temperature in an airtight container for up to 2 days. For longer storage, keep unglazed rolls in the refrigerator for up to 5 days and add fresh glaze before serving.
- → Can I use frozen strawberries?
Absolutely. Frozen strawberries work perfectly for the filling. Thaw them slightly before cooking, and expect them to release more liquid during cooking, so you may need to simmer a few minutes longer to reach jam-like consistency.
- → Why is my strawberry filling too runny?
The filling needs to be completely chilled before spreading. If it's still warm or room temperature, it will make the dough soggy and difficult to roll. Cook until thick enough to coat the back of a spoon, then refrigerate until cold.
- → Can I add traditional cinnamon to the filling?
Yes. Sprinkle 1-2 teaspoons of ground cinnamon over the cooled strawberry filling before rolling the dough. The cinnamon pairs beautifully with the strawberries and adds that classic warm spice note.
- → What if I don't have a stand mixer?
You can make the dough by hand using a large bowl and wooden spoon. It will take longer to knead—about 10-15 minutes—until the dough is smooth and elastic. The dough is ready when it springs back when poked gently.