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.

Make-ahead soft & fluffy strawberry rolls with sweet lemon glaze! Grab the recipe on

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.

Make-ahead soft & fluffy strawberry rolls with sweet lemon glaze! Grab the recipe on

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!

Make-ahead soft & fluffy strawberry rolls with sweet lemon glaze! Grab the recipe on

Make-ahead soft & fluffy strawberry rolls with sweet lemon glaze! Grab the recipe on

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!)

Make-ahead soft & fluffy strawberry rolls with sweet lemon glaze! Grab the recipe on

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 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 (558g) 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.

Make-ahead soft & fluffy strawberry rolls with sweet lemon glaze! Grab the recipe on


Comments are closed.

  1. Noor Fatima says:

    Theses look amazing! SO summery.
    Please do do more rolls and mini bite size stuff. And the pull-apart bread thing that’s all the craze nowadays.

  2. Heather (Delicious Not Gorgeous) says:

    oh wow! the filling sounds so good; love that there’s so much strawberry in it, and that it’s only cooked a little bit (it seems like a little bit of a waste to me when people boil good fruit to smithereens).

  3. Averie @ Averie Cooks says:

    These remind me of your raspberry rolls from years ago and I have always loved that post and still love seeing those rolls on Pinterest! I bet this version is so soft with the eggs and whole milk for fluff factor! I’ve made strawberry rolls in the past but with jelly as the filling rather than making my own. You are impressive 🙂 Enjoy your week at home before jetsetting off again to Seattle!

  4. These are so mesmerising! Now I realise what’s been missing from my life. I want them. Now. lol

  5. Oh my goodness, these look heavenly!!!! It’s a shame I’m on a ‘diet’/healthy eating kick at the moment because your blog is full of so many delicious recipes!!!

    Emily // Beauty and Lifestyle Blog


  6. Eve @ Baking the Day says:

    I love your photography blog, the photos are great! These rolls look perfect for summer, lemon and strawberry is such a delicious combination, yum! I’m not sure if it’s my computer, but have you changed your post font? (I know that is such a weird question but it looks different!) x 

    1. Not a weird question! We changed the font as well as some other minor design and layout changes. Wanted a little update. Thanks Eve! 

  7. Oh my gosh, can I skip work today and make these instead??? 😉 They are beautiful and my favorite flavor combination EVER! I hope you enjoy being back home…and have fun in Seattle! It’s so pretty (but dry this year, I hear).

  8. Lynn @ Fresh April Flours says:

    Welcome back! I’m anxious to chat with you about BlogHer! I’m so bummed I didn’t wind up going 🙁

    Cinnamon rolls are on my ever-growing to-bake list and I just never seem to get the nerve to try them out. Aaaaand then you go and make these bad boys and I feel like I need them in my life ASAP. Strawberry lemonade rolls! Yum!

    PS I’m kind of loving this weather too… I’m trying to remember how awful the winter was and not taking this for granted… Haha!

  9. You’re not the only one, Sally. I’m totally digging these temps! I just got back from the Delaware beaches. Hot, but awesome.
    You did a good thing for sweet rolls everywhere by making these!

  10. Ana | Espresso My Kitchen says:

    Sally these sound sooo yum!  Love the summery twist to these cinnamon roles, craving one now! 

  11. Karen @ On the Banks of Salt Creek says:

    Ok, you’ve just changed my plans for today. I have pickling cucumbers and plums galore that need to be preserved (which I WAS going to do today), but I think these need to be made. Now.

  12. Kathy @ Beyond the Chicken Coop says:

    These are just a perfect gooey yumminess!  Such a great idea using strawberries!

  13. I opened my email this morning at work and I saw this email with pictures of these delicious looking rolls. Now I’m ready to “get sick” so I can go home and make these babies myself!!

    You always push the envelope and create the most delicious looking baked goods, Sally. I look forward to checking your website daily! 

  14. Joanna @ Everyday Made Fresh says:

    Oh these look delectable. I love the flavor combo of strawberry and lemon, and never would have thought to pair the two in a roll like a cinnamon roll. Yum! You got me drooling over here! 🙂

  15. Hi Sally!! These look awesome. If I’m using instant yeast, does it need to sit with the warm milk for 5-10 minutes?

  16. Jessica @ Sprinkle Some Sugar says:

    Love how fresh tastings these sound! I love making different variations of sweet rolls and these are definitely on my list to make before Summer ends! I hope you enjoy your week back home, Sally! 🙂

  17. Strawberry and lemon have to be one of the best combinations ever! These would be perfect for Sunday brunches! 

  18. Antonet Roajer says:

    Awesome pics!! Yummy rolls. 

  19. Sally, Wow! These just look amazing!  I’m all over the fresh zing of strawberry lemon, or blueberry lemon, but I have one son who isn’t a fan of either. Usually I don’t cater to one, but he’s the one that’s home this summer. If swapping out for an alternate filling about how many cups should we expect to use?  Thanks!

    1. I’d say around a cup. Probably a little less. Just make sure you have a nice layer over the dough.

  20. Marsha @ Marsha's Baking Addiction says:

    These rolls look amazing! Summer-y and delicious 🙂

  21. Alexis @ Upside Down Pear says:

    Your sweet rolls are always so tempting!! The lemon glaze on top is just perfect 😀 What a perfect breakfast to wake up to! I hope you’re able to relax before jet setting off to Seattle.

  22. Yeast packets-  regular or quick-rise…or does it matter?

    1. I’ve used both. The rise times are slightly less with quick rise.

  23. Hey Sally! I really really  like your website changes!!! They look fantastic! And OMG this recipe looks so good!

  24. Oh my goodness. These look SO GOOD! Definitely adding to my “To Bake” list. Excited! Thanks for sharing. 😀 

  25. I’ve never tried strawberry rolls, but you’d better believe I’ll be picking up a couple pints of berries just for these this weekend. Love the photos, Sally. Shared on FB.

  26. Erin @ Miss Scrambled Egg says:

    I’m drooling over how good these babies look. I love the strawberry and lemon combination. Isn’t it great to be home after traveling. 🙂 

  27. These are in the oven right now. They were really easy to make! Maybe because it was so hot upstairs I just let them rise up there. 🙂 They’re out now, and they were a hit! Everyone loved them. One tip: Use dental floss, waxed, to cut the rolls out of the log. So much easier, and prettier!

  28. i JUST made these from this recipe and they are amazing and fluffy. whats the best way to warm these back up after theyre a bit cold?

    1. I use the microwave– quick and easy. Glad you like them!

  29. Thanks für that great recipe! I made them today an they are amazing. My mum thought I bought them at a pastry shop!

  30. I made these last night, and they are sweet and fruity and fluffy. Great dough, makes a nice brioche-style bun. I don’t think that I made my roll tight enough, the dough was pretty soft and difficult to roll – I must need to make more for extra practice! I followed the recipe except that I did not have whole milk, so I used 5/8 c. skim milk and 3/8 c. half and half, because Google told me that was an okay substitution. My rolls are delicious, so I think it was fine. It took my strawberry filling more than 2 extra minutes to thicken (probably 5-6 min after adding starch/sugar), but once it did it was perfect, and when I spread it on the dough later it spread thin and did not look like it was going to be enough, but after baking and taste-testing two of them in a row I saw it was the perfect amount – gotta trust Sally. Thanks for the recipe, please keep the breads and rolls coming 🙂

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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