These strawberry lemon sweet rolls make the perfect sweet treat for brunch! Filled with fresh strawberries and covered in a sweet lemon cream cheese glaze, everyone will love them!
Disclaimer: This post has been sponsored by California Strawberries and I have been compensated monetarily. All opinions are, as always, my own.
One of my favourite things to make for a weekend brunch is sweet rolls. I love making homemade bread – and a sweet version like this, that is easy to make, and is basically dessert for breakfast, is maybe the best kind.
These sweet rolls are filling with a sweet, tangy lemon filling and chopped fresh California Strawberries, and are then topped with a delicious lemon cream cheese glaze.
They’re heavenly.
California Strawberries are in season and readily available at grocery stores right now, so it’s the perfect time to make a treat like these strawberry lemon sweet rolls!
Just make sure you get more then you need for the recipe, because if you’re anything like me (and the rest of my family), you will definitely want some fresh strawberries alongside these tasty sweet rolls.
I’m probably going to have to make these lemon strawberry sweet rolls again next weekend, because they disappeared way too quickly!
What are the benefits of eating strawberries?
There are a lot of benefits to eating strawberries. California Strawberries are an excellent source of Vitamin C. One serving of California Strawberries (8 berries) has more Vitamin C then an orange.
Plus, one serving of 8 California Strawberries is only 50 calories, and is an excellent source of fibre.
We love snacking on strawberries at my house. With five people, all crazy for strawberries, we go through a package of California Strawberries in no time at all here! Eight strawberries make the perfect after school or bedtime snack.
In fact, when I bought these strawberries to make this recipe I had to warn the kids that they couldn’t snack on them until I made my recipe!
I had visions of going to make these strawberry lemon sweet rolls, opening the fridge to find two strawberries left, and having to run to the store to get more.
Can you make sweet rolls ahead of time?
Yes, you can definitely make sweet rolls ahead of time! There are actually several options with the rising and baking of these rolls.
You can shape the sweet rolls and then refrigerate them for up to two days, pulling them out 3-4 hours before baking to allow them to rise.
Or you can let them rise immediately after shaping them and then refrigerate them for up to 2 days, pulling them out and allowing them to come to room temperature (about 30-60 minutes) before baking.
Or you can let them rise immediately after shaping and then bake them right away.
How do you reheat sweet rolls?
If you have leftover sweet rolls, the best way to reheat them is simply in the microwave, individually.
Place one on a plate and reheat for about 30-60 seconds in the microwave. The amount of time needed will really depend on your microwave though.
How to make Strawberry Lemon Sweet Rolls:
- I made these sweet rolls with a twisted shape, just because I think they look nice that way. But you can definitely bake them as regular rolls with the classic cinnamon roll shape instead. Nothing changes in the instructions, just lay them flat after cutting them, instead of twisting them before placing them in the baking dish.
- The easiest way to slice the rolled up log of dough and filling is to use a piece of unflavoured dental floss to do so. Simply slide the piece of floss underneath the log of dough until you have it at the place you want to cut, cross the ends over top of the dough, then pull them tight. As the loop of floss pulls tight around the log of dough, it will cut through. Repeat this at even intervals to cut your 12 sweet rolls.
- We loved these strawberry lemon sweet rolls for weekend brunch with some scrambled eggs and more fresh California Strawberries!
Here is a look at the step by step process of making these sweet rolls:
And here are some more great brunch recipes for you:
Strawberry Lemon Sweet Rolls
These strawberry lemon sweet rolls make the perfect sweet treat for brunch! Filled with fresh strawberries and covered in a sweet lemon cream cheese glaze, everyone will love them!
Ingredients
For the dough:
- 5 1/2 tablespoons unsalted butter, softened to room temperature
- 1 teaspoon kosher salt
- 6 tablespoons granulated sugar
- 1 large egg, slightly beaten
- 3 1/2 cups unbleached all-purpose flour
- 2 teaspoons instant yeast
- 1 1/8 cups buttermilk
For the filling:
- 1/4 cup unsalted butter, softened
- 2 tablespoons fresh lemon juice (juice of one lemon)
- zest from 2 lemons, divided (reserve 1/2 teaspoon for the glaze)
- 1/2 cup granulated sugar
- 2 cups chopped, fresh California Strawberries
For the glaze:
- 4 ounces cream cheese, softened
- 2 tablespoons fresh lemon juice (juice of one lemon)
- 1/2 teaspoon reserved lemon zest
- 1 cup powdered sugar
Instructions
Make the dough:
- In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter, salt, and sugar.
- Add the egg and mix until smooth.
- Switch to the dough hook on a stand mixer (or a wooden spoon if mixing by hand), and add the flour, yeast and 1 1/8 cups of the buttermilk.
- Mix on low speed until the dough comes together into a ball and clears the sides of the bowl.
- Knead for 10-12 minutes (12-15 if kneading by hand) until the dough is smooth and silky, a bit tacky but not sticky at all. If it’s very sticky, add a bit more flour, a tablespoon at a time. If it’s very dry and not coming together add a bit more buttermilk, a tablespoon at a time.
- Move the dough to a large, lightly oiled bowl, turn it to coat it in the oil, and cover it with plastic wrap.
- Allow it to rise for about 2 hours, or until it doubles in size.
Make the filling:
- In a small bowl, mix together the butter, lemon juice, lemon zest, and granulated sugar and set aside.
Shape the sweet rolls:
- Punch down the risen dough and turn it out onto a lightly oiled counter.
- Roll it out to about a 1/2 inch thick rectangle, about 12 by 14 inches.
- With a rubber spatula, spread the filling over the dough, leaving 1/4 inch space around the edges.
- Sprinkle the strawberries evenly over the filling.
- Starting from one long side, roll the dough up into a log, keeping it even as you roll.
- Pinch the seam (and the ends) closed and lay the log seam side down on the counter.
- Using a serrated knife, slice the log into 12 even pieces.
- Another way to slice the rolls is to use a piece of unflavoured dental floss. Loop the floss around the log, cross the ends and pull tight. The floss will slice through as you pull it tight. Repeat at even intervals to get 12 rolls.
- For each piece, turn it sideways, stretch it a bit and twist the roll as you stretch it to make a figure 8 shape. Place the twisted roll in a greased 9x13 inch baking pan. Repeat with the other rolls, making 3 rows of 4 rolls.
- It will be a bit messy, it’s okay, just toss any strawberry pieces that fall out on top of the rolls in the baking pan.
- Cover the pan tightly with plastic wrap, and let the sweet rolls rise at room temperature for about 90 minutes, or until they have doubled in size.
- Preheat the oven to 350 degrees F, with a rack in the middle of the oven.
- Bake for 25-30 minutes or until they are golden brown.
Prepare the glaze:
- While the rolls are baking, make the glaze.
- With an electric mixer, whip the cream cheese, lemon juice, and lemon zest until smooth and creamy.
- Add the powdered sugar and whip again until smooth.
- Set aside, covered tightly with plastic wrap.
- When the sweet rolls are finished baking, allow them to cool in the pan for 5-10 minutes, then spread the lemon cream cheese glaze over top of the warm rolls. Serve warm.
- Cover the leftovers rolls tightly, and store them in the refrigerator. They reheat well in the microwave.
Notes
There are several options with the rising and baking of these. You can shape the rolls and then refrigerate for up to two days, pulling them out 3-4 hours before baking to allow them to rise. Or you can let them rise immediately after shaping and then refrigerate for up to 2 days, pulling them out and allowing them to come to room temperature, 30-60 minutes, before baking. Or you can let them rise immediately after shaping and then bake right away.
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Nutrition Information:
Yield:
12Serving Size:
1 rollAmount Per Serving: Calories: 370Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 259mgCarbohydrates: 57gFiber: 2gSugar: 27gProtein: 6g