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Strawberry Sweet Rolls with Lemon Cream Cheese Glaze

This post was sponsored by Collective Bias, Inc. All opinions are my own. #BakeItYourself #BakeFromScratch #CollectiveBias

If you love cinnamon rolls, meet their fruity cousin: Strawberry Rolls with Lemon Cream Cheese Icing. These homemade rolls are ideal for breakfast or brunch and are a hit with the whole family.

Overhead shot of strawberry cinnamon rolls in a large baking dish on a white counter.

Baking from scratch can feel intimidating, but these Strawberry Rolls with Lemon Cream Cheese Icing are easier than they look and far tastier than store-bought. Using Fleischmann’s® RapidRise® Yeast shortens rise time so you can have fresh rolls sooner. There’s nothing quite like the aroma of homemade rolls straight from the oven.

I take pride in sharing my scratch-baked recipes, and I trust Fleischmann’s® Yeast for consistent results. These strawberry rolls work well for a relaxed Sunday brunch or a holiday morning. The dough can also be prepared ahead of time to simplify morning prep.

Kitchen Tools

  • A stand mixer with a dough hook or paddle attachment
  • A 9×13-inch baking dish (or two 8-inch round pans—6 rolls per pan)
  • Measuring cups and spoons: measure ingredients precisely for best results.
  • A small bowl: for mixing the lemon cream cheese icing.
  • A rolling pin
  • A sharp knife or unflavored dental floss: for cleanly slicing the rolls.
  • A thermometer (optional): helpful for checking water temperature so the yeast performs optimally.
  • Ingredients you will need:

Ingredients

  • Baking staples: all-purpose flour, granulated sugar, powdered sugar, an egg, salt, and butter.
  • Fleischmann’s® RapidRise® Yeast: I use this for its quick rise and reliable performance with both beginners and experienced bakers.
  • Strawberry jam: store-bought works fine or use homemade jam.
  • Fresh strawberries: avoid frozen—they release extra water and can make the filling watery.
  • Lemon juice: fresh or bottled is fine.
  • Cream cheese: for the icing.
  • Butter: for the dough and icing.
Close up of top of strawberry roll.

How To Make Strawberry Rolls

These rolls come together quickly and make a delightful breakfast or brunch. Follow basic yeast instructions as noted on your yeast packaging. Below are clear steps for dough, filling, assembly, baking, and icing.

Prepping the Dough

  1. Combine 2 cups of flour, sugar, yeast, and salt in a large bowl and stir to combine.
  2. Heat water and butter together until warm but not hot (about 120–130°F). The butter may not fully melt.
  3. Add the warm water and butter to the flour mixture with the egg. Beat 2 minutes at medium speed in a stand mixer. Add 1 cup flour, beat 2 minutes at high speed, then add enough remaining flour for the dough to form a ball (about 4½ cups total, but your dough may need slightly more or less).
  4. Knead on a lightly floured surface until smooth and elastic and the dough springs back when pressed, about 7 minutes. Cover and let rest 10 minutes while you prepare the strawberry filling.
Prep image collage showing step by step of how to make the dough.

Filling Instructions

  1. Measure out your jam. You can use homemade or store-bought strawberry jam—both work well.
  2. Slice fresh strawberries, toss with a little sugar if you like more sweetness, and set aside until the dough has risen.
Prep image showing how to make strawberry filling.

Rolling and Slicing

  1. After the dough has risen, roll it into a 15 x 10-inch rectangle.
  2. Spread strawberry jam and the fresh strawberry slices over the dough, leaving a 1-inch border around the edges.
  3. Starting at the long side, roll the dough tightly and pinch the seam. Some filling may escape—this is normal.
  4. Cut into 12 equal pieces using a sharp knife or unflavored dental floss. Arrange cut sides down in a greased 13 x 9-inch pan. Cover and let rise in a warm place until doubled, about 30–60 minutes.

Baking Instructions

  1. When the rolls have doubled, bake at 350°F for 25–30 minutes, until golden brown. While they bake, prepare the lemon cream cheese icing.
  2. Allow the rolls to cool 20 minutes, then drizzle or spread the icing over the warm rolls.
  3. Enjoy!
Prep image showing how to cut strawberry rolls.

How To Make Lemon Cream Cheese Icing

This lemon cream cheese icing is simple and bright. Let the cream cheese and butter come to room temperature, then combine them with powdered sugar and lemon juice. Whisk by hand or use a mixer until smooth and lump-free. The recipe yields a drizzle; double it if you prefer the rolls fully coated. Adding a little lemon zest will boost the citrus flavor.

Prep image showing cream cheese icing being made in a glass bowl.

More Breakfast Recipes

Baked Blackberry French Toast
Blueberry White Chocolate Scones
Homemade Apple Cinnamon Bread
Morning Glory Muffins
Bacon Stuffed French Toast
Strawberry Pancakes

Close up of strawberry cinnamon roll in a large white baking dish on a white counter.

Quick Tips

Water Temperature Matters

When working with yeast, keep the liquid between 120–130°F. If the water is too hot you can kill the yeast and the dough won’t rise. A thermometer helps, but as a rule the water should feel warm—not so hot you pull your hand away. Think warm bath or hot tub temperature: comfortable, not scalding.

Check Your Yeast

Yeast is a living organism, so check the expiration date before using. Fresh yeast ensures a reliable rise and better texture for the rolls.

Overhead shot of single roll on a gray plate on a white counter.

Storage Instructions

Store leftover rolls in an airtight container in the refrigerator for up to 4 days. Enjoy them cold or warm a single roll in the microwave for 15–30 seconds until just warm. Avoid overheating to prevent a chewy texture.

Strawberry roll on a gray plate with gold fork cutting into it.

I hope your friends and family love these Strawberry Rolls. They’re a favorite for Sunday brunch, holiday mornings, or breakfast-for-dinner nights.

Happy eating!

"Caitlyn" signature in black cursive.