Lemon Strawberry Sweet Rolls
This post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All opinions shared are my own. You can review my full disclosure policy here.
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
If you follow me on instagram you might recognize these rolls. I like to give you sneak peaks when I can, and I have been dying to share these Lemon Strawberry Sweet Rolls with you!
These rolls are filled with lemon curd and fresh diced strawberries. The flavors are sweet, tangy, and bright! There is a light lemon glaze over the top as well that makes these rolls the BOMB! My son even told me that these were the best things he’s eaten in a long time. Silly boy! He’s only 4 (almost 5) and he gets a lot of my baked goods from the blog, but I guess these ones are “the best!” I do agree that they are pretty darn fabulous.
Did I mention that these rolls are made with Rhodes rolls? I totally have a $0.50 off coupon in my sidebar for any Rhodes bread or rolls, so snag that coupon, make a quick trip to the store, and get to making these.
Recipe added 5/26/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv Blog.
Lemon Strawberry Sweet Rolls
- 18 Rhodes Rolls, thawed but still cold
- 1 cup lemon curd
- 1/2 pound fresh strawberries, diced
- 1 Tbsp cornstarch
- 1/2 Tbsp sugar
- 1 Tbsp butter, melted
- 1 cup powdered sugar
- 1 1/2 Tbsp lemon juice (1/2 lemon)
- Stack and press the edges of the rolls together, 3 rolls wide by 6 rolls long.
- Then, using a rolling pin, roll dough together to form a large rectangle, pinching the seams as necessary. It doesn't have to have perfect edges.
- Spread the lemon curd over ¾ of the rectangle leaving the bottom edge bare to seal the roll together.
- Combine 1 tablespoon cornstarch with ½ Tbsp sugar. Toss the strawberries in the cornstarch/sugar mixture and sprinkle them on top of the lemon curd. If you do this step too early, the strawberries will start to release their juices and it'll make it harder to roll the dough.
- Roll the dough from the top, down towards the bare bottom seam, tucking the strawberries and lemon curd inside as you go. Pinch the seam as best you can and keep the seam on the bottom/tucked underneath. Using floss, cut the rolls 1½-inches thick by criss-crossing the floss and pulling until it cuts through. It might get a little messy, but try your best to keep the liquid inside the roll.
- Place the rolls fairly close together on a baking sheet lined with a silicone baking mat. Keep the seams tucked inside, touching the rolls next to it, to keep them from unraveling. Cover the rolls with greased plastic wrap and allow them to rise one hour or until puffy.
- Bake at 350 degrees F for 20 to 25 minutes or until golden brown on top and the dough in the centers of the rolls is baked. Make a quick glaze of 1 tablespoon melted butter, 1 cup powdered sugar and 1½ tablespoon lemon juice (1/2 lemon); mix until smooth and then spread the glaze over the warm (not hot) rolls. Enjoy!
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.