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! 


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, plus more for dusting/rolling (spoon & leveled)


  • 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


  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. I split the flour. Half AP and half bread. And if you make them in small batches of 4-5 in a round cake ban, they tend to be more evenly baked and formed.

    2. 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. 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!

  5. 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. 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!

  6. 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?

  7. 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!!

  8. First of all, they are as good as they look! I made them this weekend and brought leftovers to work.

    Sally, do you have the nutritional information for these? A lot of times, I can find your recipes in My Fitness Pal that I use to track calories, but I think this one’s too new. Thanks!

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

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

  10. 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!!!

  11. 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 🙂 

  12. 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.

  13. 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.

  14. Hi Sally! I have loved every one of your recipes that I have tried. You always inspire me to try new things and to have fun while baking. I am sure these rolls (which are next on my must-bake list) will be just as amazing as the others. I was wondering about the overnight option. When I take the rolls out of the fridge in the morning, should I leave the cover on top or take it off for the final rise before baking?

    1. Hi Melissa! This is a great question and I apologize my instructions are unclear. I suggest leaving the rolls covered when rising.

  15. When freezing, the note says, “Take the rolls out of the freezer and thaw completely in the refrigerator. Then, finish baking them.” So I’m assuming I subtract 10 minutes from the baking time since I baked them 10 minutes before freezing? Thanks!

  16. 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!

  17. 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!

    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?

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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