Strawberry  Rolls with Lemon Glaze

            Normally, when we think of cinnamon rolls, you picture mornings that are a little cooler out. The cinnamon rolls seem to warm you up just thinking about them.

These will too, however, there is a spring or summer feel to these. One of the best parts is that they can be made ahead which will give time in the morning.

            This is the food that will bring everyone to the table for breakfast. These breakfast rolls are filled with a homemade strawberry filling and then frosted with a lemon flavored glaze. This recipe is relatively new, but it has made its rounds already.

            The frosting or glazing could be made with cream cheese if you want to try it. The sound of it makes my mouth water.

Frequently Asked Questions:

            Can I make these ahead of time?

This would be considered a second rise. All you need to do is cover them tightly with plastic film and place in the refrigerator overnight. They can then be baked in the morning.

            Can I freeze these rolls?

You certainly can! I like to make an extra batch when I can and have it available so that all I need to do is thaw and heat.

          Can I put the strawberry glaze inside with the cinnamon?

That is the plan. It is actually what you are doing. There is no cinnamon filling. Do not worry though as the strawberry filling tastes phenomenal!

          Lemon  Frosting sounds yummy!

This is more of a thinner frosting, a little thicker than a glaze, but not as thick as frosting. That is what makes it perfect for these rolls.

          Strawberry cream cheese is a possibility for the frosting, right?

Of course! The lemon adds a touch of sunshine and makes you feel like it is summer outside already. I recommend you try the lemon at least once.

What do you need to make Strawberry  Rolls with Lemon Glaze

Dough

            ⅔ cup white sugar

            1 cup milk

            2 packets of active dry yeast

            ½ cup butter, unsalted and cut into 4 tbsp

            2 large eggs, room temperature

            ½ tsp salt

            4  ½ cups all purpose flour

Filling

            1 ¾ cup strawberries, chopped small

            ⅓ cup sugar

            1 ½ tbsp cornstarch

Lemon Glaze

            1 cup powdered sugar, sifted so there are no lumps

            2 to 3 tbsp lemon juice, depending on how thick you would like the glaze.

How to make Strawberry  Rolls with Lemon Glaze

FIRST STEP:

Start by making the dough first. Heat the milk in a small saucepan and then pour into a mixing bowl, add in the sugar and the yeast, gently stir and cover with a towel for 5 to 10 minutes, until the yeast is frothy

With the mixer on low, beat in the softened butter, add the eggs one at a time and then add the salt. The butter may remain in pieces, this is normal. Do not soften too much or melt it.

SECOND STEP:

Continue on slow speed, gradually add the flour. Once the flour has all been added, continue mixing until the dough forms. Increase the speed until the dough is soft and supple. If you do not have the stand mixer, use your hands to knead the dough.

Transfer to a lightly floured surface and knead for another minute. Form the dough into a ball, place it into a lightly oiled bowl and cover with plastic wrap. Let sit in a warm place for two hours, or until doubled in size.

a)

b)

c)

d)

e)

f)

THIRD STEP:

As the dough is rising, make the filling.

Warm the strawberries in a saucepan, stir constantly until the berries start to release juices. Add the sugar and the cornstarch. The mixture will continue to thicken. Remove from the heat and continue to stir for a few more minutes. Place into a heatproof bowl, set into the refrigerator and let it cool.

FOURTH STEP:

Grease a 9×13 baking pan. Place the dough on a lightly floured surface, and roll out into a 12×18 inch rectangle.

a)

b)

c)

Spread the strawberry filling evenly over the dough

a)

b)

FIFTH STEP:

Roll the dough up tightly into an 18 inch strip, cut into 12 equal pieces and place them into the pan.

Cover the pan and allow the dough to rise for 1 to 2 hours.

SIXTH STEP:

Preheat the oven to 375*  and bake for 25 minutes or until golden brown

Cool on a wire rack for 10 minutes while you make the glaze

Whisk the lemon juice and the confectioner’s sugar. Stir until smooth

Drizzle over the warm rolls and serve.

a)

b)

Enjoy!

YUM!

Strawberry  Rolls with Lemon Glaze

Strawberry  Rolls with Lemon Glaze

Yield: 12
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • Dough
  •             ⅔ cup white sugar
  •             1 cup milk
  •             2 packets of active dry yeast
  •             ½ cup butter, unsalted and cut into 4 tbsp
  •             2 large eggs, room temperature
  •             ½ tsp salt
  •             4  ½ cups all purpose flour
  • Filling
  •             1 ¾ cup strawberries, chopped small
  •             ⅓ cup sugar
  •             1 ½ tbsp cornstarch
  • Lemon Glaze
  •             1 cup powdered sugar, sifted so there are no lumps
  •             2 to 3 tbsp lemon juice, depending on how thick you would like the glaze.

Instructions

FIRST STEP:

Start by making the dough first. Heat the milk in a small saucepan and then pour into a mixing bowl, add in the sugar and the yeast, gently stir and cover with a towel for 5 to 10 minutes, until the yeast is frothy

With the mixer on low, beat in the softened butter, add the eggs one at a time and then add the salt. The butter may remain in pieces, this is normal. Do not soften too much or melt it.

SECOND STEP:

Continue on slow speed, gradually add the flour. Once the flour has all been added, continue mixing until the dough forms. Increase the speed until the dough is soft and supple. If you do not have the stand mixer, use your hands to knead the dough.

Transfer to a lightly floured surface and knead for another minute. Form the dough into a ball, place it into a lightly oiled bowl and cover with plastic wrap. Let sit in a warm place for two hours, or until doubled in size.

THIRD STEP:

As the dough is rising, make the filling.

Warm the strawberries in a saucepan, stir constantly until the berries start to release juices. Add the sugar and the cornstarch. The mixture will continue to thicken. Remove from the heat and continue to stir for a few more minutes. Place into a heatproof bowl, set into the refrigerator and let it cool.

FOURTH STEP:

Grease a 9x13 baking pan. Place the dough on a lightly floured surface, and roll out into a 12x18 inch rectangle.

Spread the strawberry filling evenly over the dough

FIFTH STEP:

Roll the dough up tightly into an 18 inch strip, cut into 12 equal pieces and place them into the pan.

Cover the pan and allow the dough to rise for 1 to 2 hours.

SIXTH STEP:

Preheat the oven to 375*  and bake for 25 minutes or until golden brown

Cool on a wire rack for 10 minutes while you make the glaze

Whisk the lemon juice and the confectioner’s sugar. Stir until smooth

Drizzle over the warm rolls and serve.

Enjoy!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 202mgCarbohydrates: 81gFiber: 3gSugar: 33gProtein: 8g