Strawberry Rolls with Lemon Glaze

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

strawberry sweet rolls with lemon glaze on a cream plate

First, thank you for all your excitement over my new photography blog! I’ve been looking forward to sharing this new addition to Sally’s Baking Addiction for quite some time and am eager to see where it takes me. Do you have any questions on how to follow my photography blog? Let me know!

Second, I’m finally home. And it feels so, so good. From NYC –> Baltimore –> central PA, I’m finally home in Philly for a week before heading out to Seattle. I’m working on putting together some posts for my photography blog of all this travel! Stay tuned.

Third, let’s eat!

Make-ahead strawberry rolls are on the menu this week and there’s no breakfast more tempting. The rolls are soft and fluffy with a homemade strawberry filling, topped off with a sweet and tangy lemon glaze that seeps into every crevice.

strawberry sweet rolls with lemon glaze on a white plate

Everyone’s had a cinnamon roll before but how many of you can say you’ve had a strawberry lemon roll?! Consider these summer’s version of a cinnamon roll!

You may have already spotted this recipe on People a couple months ago. I first made them when the weather began warming up and have made them almost a half dozen times since. (We do not take weekend breakfast lightly in this house. Go BIG or go back to bed.) Oh, the best part! You can easily freeze the rolls and wake up to warm, gooey, soft, and sweet strawberry rolls in the morning. For freezing directions, see the recipe below.

A Few Quick Tips.

I want everyone to make these rolls successfully because no one should be denied their sweeeeeet strawberry satisfaction! This recipe starts off as a regular yeasted roll. The importance of some dough ingredients:

Use whole milk for the best taste. Whole milk, with its creamy and thick texture, will produce the softest, fluffiest dough. Shocking, I know. 2% works, yes, but whole milk is best! I don’t recommend anything else.

Butter = flavor. You simply cannot create a buttery, tender dough like this without butter! Make sure it is softened. Not melted or cold. Softened to room temperature.

Eggs are everything in dough. Bread dough that is rich with eggs will rise very high because eggs aid in leavening. Not only this, the fat in the yolks help tenderize and lighten up the dough.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions!

strawberry sweet rolls before baking

strawberry sweet rolls with lemon glaze on a cream plate with a fork

The strawberry filling is homemade. Because, yes, I like to put you to work in the summer. Kidding! The filling’s actually really really easy. It’s the same filling I use for my strawberry shortcake cupcakes, only slightly scaled down. Nothing artificial or fake, just pure strawberry goodness. Shortcut tip: you can use your favorite strawberry jam or preserves if that’s more convenient. I’m not judging!

The glaze is all lemon, baby! These rolls are kind of like a big ol’ glass of strawberry lemonade. Only 1,000x better because it’s a doughy sweet roll. If lemon isn’t your fave, try my cream cheese icing instead. If lemon IS your fave, you need to try my blueberry version too! (–> Different dough recipe. Today’s dough, with two rises, is a little more tender!)

overhead image of strawberry sweet rolls with lemon glaze on a cream plate with a fork

A few napkins are necessary. These rolls are as sticky as the balmy 100°F++ weather heating up my city. Am I weird?* I’m kind of digging this heatwave. Picnics, parks, outdoor folk concerts. S-U-M-M-E-R!

*Don’t answer that.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

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strawberry sweet rolls with lemon glaze on a cream plate

Strawberry Rolls with Sweet Lemon Glaze

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 5 hours and 40 minutes or overnight
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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



  • 1 cup (240ml) whole milk*
  • 2/3 cup (135g) granulated sugar
  • 1 and ½ Tablespoons (14g) active dry yeast (2 standard size packets)
  • 1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 4 and 1/2 cups (563g) all-purpose flour (spoon & leveled), plus more for dusting/rolling


  • 1 and 3/4 cups (222g) finely chopped strawberries*
  • 1/3 cup (68g) granulated sugar
  • 1 and 1/2 Tablespoons cornstarch

Lemon Glaze

  • 1 cup (120g) confectioners’ sugar, sifted
  • 23 Tablespoons (30-45ml) fresh lemon juice


  1. Make the dough: In a small saucepan, warm the milk over low heat until lukewarm– 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– about 4 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.)
  8. 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.
  9. Make the glaze: Whisk the lemon juice and confectioners’ sugar together until smooth. Pour over warm rolls and serve.


  1. Make Ahead & Freezing Instructions: Cover leftovers tightly and keep in the refrigerator for up to 1 week. Baked rolls can be frozen up to 2-3 months and warmed up to enjoy at a later date.
  2. Overnight Instructions: For the second rise in step 7, cover the sliced rolls very tightly and let sit overnight in the refrigerator. In the morning, remove from the refrigerator, keep covered, and allow to rise in a warm environment for 1 hour then continue with step 8.
  3. Freezing then Baking: Let the rolls rise as instructed in step 7. Bake them at 375°F (190°C) for only about 10 minutes. Cool completely, then cover tightly and freeze up to 2-3 months. Take the rolls out of the freezer and thaw completely in the refrigerator. Then, finish baking them.
  4. Milk: Whole milk encouraged. 2% is fine, but whole milk is best with its higher fat content. For best taste and texture, I don’t recommend any other milk or milk substitutes.
  5. Strawberries: Fresh or frozen chopped strawberries work. Do not thaw first if using frozen.
  6. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: strawberry sweet rolls

Same flavors: Strawberry Lemon Poppy Seed Scones and Honey-Sweetened Strawberry Lemonade.


  1. can someone please tell me how to achieve TENDER dough??? mine always turns out really sticky and then it’s a pain to actually cut it into decent-looking rolls 🙁

    1. Amanda Stapley says:

      It might have to do with the kneading step. I don’t have a stand mixer so the times I’ve made dough I’ve got through the hand mixer part (I do have one of those) then have to stop and knead. It’s kind of an art but watch some videos. As you knead it will gradually come together, loose it’s stickiness, pull away from the bowl, and become more supple. For me it took a lot of patience to learn to do that step properly.

    2. it sounds like your not adding enough flour… you want the dough to not be sticky > unless the recipe calls for sticky dough, which it will state usually…
      Flour and water ratios are very dependent on climate, if you live in a humid area your going to need more flour.
      When making the dough you want to add a little bit of flour at a time until it comes together and is not sticky but not dry…hard without knowing what to look for so to start..
      An easier way to do this might be to make the recipe as stated. As you knead your dough add flour to the top, continue adding flour a tbsp at a time to the top and work surface until you can knead the dough without it sticking… then knead until it looks smooth and you shiny and you can press your finger in the dough and it springs back slowly, i suggest continuously doing this throughout kneading to see for yourself what that means, your little finger poke will eventually stay
      Then its time for the first proof
      It takes practice but you will eventually see , also after this point you also want to be careful to not overwork the dough, stretch it and shape it as with as little touch as necessary

  2. I’ve picked up baking again after a long break and happened upon your website when looking for a snickerdoodles recipe (they were fabulous by the way!). I was a bit intimidated by making the dough from scratch, but I must say, it was very easy and the dough didn’t stick to my board or rolling pin, which is my usual experience. I started them yesterday and took them out of the refrigerator for their last rise this morning. I realized I didn’t have any powdered sugar for the glaze, but found through an Internet search that I could make it at home in my blender — who knew? Anyway, these rolls are heavenly! Soft, pillowy mounds of strawberry and lemon goodness — thanks for sharing a fantastic recipe…I’ll definitely be making these again!

    PS – Chocolate Cherry Blossom Cookies and Honey Ginger Salmon are also terrific!

  3. These look terrific, I am going to make these.. I have cut out gluten (as I feel better without it) so I’ll try to do these with my special GF mix (I use a good mix of br rice, sorghum and starch). Do you know anyone who has tried a GF version of your rolls yet, Sally? and if so…any tips? Did they work out? I know a gf dough can be tricky, but I have had a lot of success using my mix for most things so far… including a few of your cookie/cupcake recipes. Thanks for sharing this wonderful recipe 🙂

    1. Dana, I’m really unsure about GF options or reviews. Maybe someone else can chime in. If you try anything, let me know.

      1. thanks so much Sally, I will give them a try with my GF flour and let you know how it turns out in case anyone else is thinking of experimenting with it too. I can’t wait to try it, these do look amazing. Thanks for all you do, I love your blog 😀

  4. Hi Sally. I really enjoy your blog and recipes.  Everything always comes out delicious and your step-by-step instructions are very helpful.  I have a question about this recipe.  Step 1 states, “Once it is all added, beat on medium speed until a soft dough forms.” About how long does this usually take using a standard KitchenAid mixer and what setting do you use? I made these rolls the other day and had some trouble around this stage. Thanks for the help!

    1. Around 3-4 minutes on medium.

  5. sanghamitra (Tummy Charger) says:

    Love this Sally.I love the stuffing you used in this strawberry roll.And love the recipe,very nicely written step by step

  6. Hi Sally! I was on pinterest looking for a strawberry recipe for my daughter when I seen these. I wanted to point out that on pinterest it says you need 2 cups of butter, however I don’t see that on your site for these rolls. Looking forward to making these!

    1. Pinterest is wonky– never go by that since it’s all pushed through via codes.

      1. Tahi Sally, that makes sense, thank you for pointing it out. I have both AP and bread flour, but forgot to ask, can I use bread flour instead of AP? If so, how much instead? Thank you!

  7. Dear Sally

    Why don’t you use bread flour for rolls? All the recipes that I use for cinnamon rolls use 4 cups of bread flour, is it better to use all purpose?

  8. So delicious!!! Mine weren’t nearly as pretty (actually they were a mess) but they were still amazing!!!

  9. Hey Sally! 
    just wanted to tell you that after a few hours baking and getting eveything cleaned up, these rolls were a huge success with my family! this my first time baking with yeast and I can honestly tell you that thanks to this recipe I have overcome my insecurity with it, so thanks!!

    1. Yeast isn’t so scary, right?! So glad you love them. Enjoy!

  10. I’m completely unsure, sorry! You can plug the ingredients into a site like Spark People recipe calculator to determine it.

  11. Hi Sally! Love that these rolls are make-ahead; what is the max number of hours they can stay in the fridge overnight?

    1. Hey Nicole! I’d say no longer than 12 hours.

  12. I started these last night and finished them this morning per your instruction. They are so wonderful!

    I only changed two things. I added lemon zest to the glaze. This was zest from the entire lemon that I juiced for the glaze. The other thing I did was bake for 35 minutes.

    I have some questions. Baking time was extended to finish the ones in the center of the pan. This meant the ones on the edge were over baked, any suggestions? I’m just learning to use a stand mixer and the recipe said to run at medium. My manual said #6 is medium. Then I read in the manual not to exceed #2 for yeast dough. It was confusing but my crumb turned out perfect, I did some time at #2 and some at #6. I followed the portion direction carefully and found the dough very soft. It did not gather into a ball when it was kneading in the mixer with a hook attachment. I choose not to add more flour but took a chance that although very soft it would be good. I was happy with the final crumb, but again it was a little confusing for a person new to using a stand mixer. Thank You!!!

  13. Jan slomkowdki says:

    Can the strawberry filling be made ahead and refrigerated? For how long?

    1. Definitely. I’d say 2-3 days.

  14. I just made these tonight and they are absolutely perfect! I divided the 12 rolls into 2 round dishes as I was going to freeze half and I was forced to fully bake the second half by my husband. Love this recipe but, just on a personal note, I would just add a tad bit more strawberry filling because the gooeir the better in my house. Divine 🙂 

    1. Thalia, so glad you liked them! And I agree…the gooier the better 🙂

  15. I made these yesterday along with some pecan sticky buns and Paula Dean’s cinnamon rolls.  I wanted a variety and I have never seen anyone make a strawberry rolls.  These were just amazing.  You and Paula Dean tied for first place with may 25 taste testers.  My husband who LOVES cinnamon rolls had a hard time trying to decide which was his favorite.  The lemon glaze was the perfect pairing to make them not too sweet and definitely added something extra.  These rolls are definitely hard to roll tight.  Do they roll tight for you?  It was okay that they didn’t because they baked up lovely but they were kind of messy cutting and putting in the pan.  
    Thank you so much for sharing.  These are a hit.

    1. What a compliment to the recipe! Thank you 🙂 If I roll slowly and carefully, I can get them to roll up quite tight. Not as tight as cinnamon rolls though.

  16. Made these last night came out perfect. The only problem is that it was just too much for my small household of two. I put half in the freezer. Hope it will thaw well . I discovered that while my husband and I like these sweet rolls ,one or two are just enough for us. Wished the recipe could have been halved. I also combined the lemon glaze with cream cheese . Nice combination. Thanks for the recipe.

    1. So glad you liked these! Yes, we freeze a lot in our house too, they should thaw just fine 🙂

  17. Has anyone tried the dough with a bread machine?

    1. Yes I have used a bread machine twice and dough comes out perfect. Just check and make sure to give it a scrape down at the beginning so all the flour incorporates!

  18. I made these and they were so good! I want to make these for my sister’s birthday. I am 12 years old and looove baking with yeast. I love your website. Thank you so much!

  19. I made these today and they were so delicious. My only issue was the strawberry jam all came out when I tried to roll the dough tightly so I had to unroll to do it a little looser. Still came out great though! Will definitely be making again!

  20. Hello! Could I make the filling using fresh blueberries?

    1. Yes! You might want to cut the blueberries in half before making the filling- I haven’t tried it so if you do, let me know how it goes! 🙂

      1. Perfect! I’ll definitely let you know. Same amount of weight of blueberries as strawberries?

  21. 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.

    1. I’m so glad they were a hit, Sarah! If you are baking them with the overnight method then you could possibly roll the dough up, over tightly and refrigerate for an hour, cut them into slices, and continue refrigerating them according to the directions. If you are not doing the overnight rise I don’t recommend it. Be sure you are rolling the dough tightly and using a very sharp knife (you might even want to wipe it clean between cuts) to help the rolls maintain their shape.

      1. A super sharp serrated knife did the trick for me, perfect cuts!

  22. I wanted to start with saying that I have followed many of your recipes recently, and they’re always a hit! I really appreciate the step by step instructions that make your recipes fool-proof. I’m just wondering what size pan you would recommend for this recipe? I was thinking maybe a 10″ springform to get them out easily? Or a 9×13? Just curious what you think would be best.

  23. I found the answer to my own question. I feel silly that I somehow missed it. I knew it wasn’t like you to leave that part out

  24. Can I use instant yeast instead?

  25. 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 🙂

  26. 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…

  27. I was just wondering if strawberry pie filling could be used if strawberries weren’t in season yet? I’m thinking it would work, but I wondered if anyone else has tried it?

  28. Hi sally! i love your recipes and made your lemon sweet rolls- they were a hit. i noticed the dough recipe is quite different here compared to the lemon rolls recipe, could you tell why?

  29. Melissa Singh says:

    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.

  30. Chris Thomson says:

    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?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Chris, We’re so glad to read that your family enjoyed these! Store-bought jams and jellies are a little thinner, so that’s likely why some of yours seeped out and burned. If you try the recipe again, use this homemade filling. It stays pretty thick inside the rolls.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally