This Sticky Lemon Strawberry Sweet Rolls recipe is easy to make and downright decadent. Soft, fluffy, oozing with sticky, sweet strawberry filling & covered in swathes of zingy lemony frosting. And it’s ready in a little over 1 hour….Grab your rolling pin because it’s time to get baking!
Sorry….Not sorry.. That’s how I feel about this recipe. Sorry that I am trying to cut down on the sweet stuff and ended up with multiple pans of these Sticky Lemon Strawberry Sweet Rolls to polish off. Not sorry because they are seriously amazing and of course I take my taste testing very seriously. It would be wrong of me to unleash the recipe on you without eating at least two..um, ok..ten, to make sure they were like completely ok.????
A TWIST ON TRADITIONAL CINNAMON ROLLS
Portion control is not my forte. Perhaps I should have stuck with my Cinnamon Roll in a Mug. That little guy comes ready portion controlled. It’s also been incredibly popular. It’s shot up to take number one most popular recipe on the blog spot. However, as much as I love that recipe, I also love more traditional yeast risen rolls and as it’s summer and strawberries are so glorious right now, I decided to switch up my rolls and make these Sticky Lemon Strawberry Sweet Rolls. The same concept as cinnamon rolls, only no cinnamon. The cinnamon is replaced with sticky, sweet, cooked down strawberries. They are all rolled up in the buttery dough, baked, then covered in swathes of zesty lemon frosting.
I swathe, you can drizzle if you prefer. IMHO everything sweet is better in swathes.????
CUSTOMIZE YOUR BAKE
I like my Sweet Rolls to be very slightly crusty on the outside and soft and yielding on the inside. If you prefer yours not so crusty then you can reduce the cooking time a little. Proper instructions are given with the recipe. As for frosting, I know most people like to frost the whole pan of Sweet Rolls while they are warm from the oven. That’s ok if you are eating them right away, but if you aren’t, I find that the frosting kind of disappears and they go a bit wet. I like visible swathes of frosting on mine so if we are not eating them right away, I let them cool then make the frosting later. The frosting is literally just powdered sugar and lemon juice so it’s really quick and easy to stir together right when you want it.
THE SWEET TASTE OF SUMMER
I absolutely adore cinnamon rolls but these Sticky Lemon Strawberry Sweet Rolls make such a refreshing, summery change. The jammy strawberry filling and the lemon frosting work so well together and although they are sweet, the sharpness of the lemon offsets it nicely. They are so good! And the smell when they are baking is incredible! I do wish smell-o-vision was a thing. Just imagine for one minute….That yeasty dough smell. Strawberries. Sweetly intoxicating. Even more so when they are bubbling away in a pan like at the start of this recipe. Lemons. Fresh, zingy and citrusy as you zest them. Then the smell of baking. Put it all together and, well, I just can’t get enough. ❤️
I tried these sweet rolls with my vegan butter recipe, Earth Balance Butter and coconut oil. All worked and were good but the best results came from using my butter recipe. The dough turned out really soft with it, probably because of the extra fat from the almonds in the butter. The great thing about it is that you need melted butter for this recipe so you can whip up my butter in 2 minutes flat and just not bother setting it. Use what you need in this recipe right away, then pour the remainder into a little pot and set it in the fridge to use as and when you need it on another day.
Freshly baked Sweet Rolls of any kind are just magic when cooked at home. I know working with yeast can be intimidating but these are really pretty easy.
Sticky Lemon Strawberry Sweet Rolls
For the strawberry filling
- 200g | 1½ cup fresh strawberries chopped finely , measured after chopping. Don't be tempted to use more. Things will get messy later if you do.
- 4 tablespoons | ¼ cup sugar , it must be sugar. Do not swap for a liquid sweetener
- 2 tablespoons arrowroot powder, this can be subbed for 1½ tablespoons corn starch
- 1 lemon zest only , the juice will be used for the frosting
For the dough
- 500g | 4 cups all purpose flour
- 10g | 1 very slightly heaping tablespoon instant yeast , sometimes called quick yeast or fast action yeast
- 10g | 1½ teaspoons salt
- 110g | ½ cup sugar
- 4 tablespoons | ¼ cup vegan butter , or coconut oil (see recipe notes). Melted before measuring and allowed to cool . Don't add it while hot as it will kill the yeast
- 240mls | 1 cup plant-based milk , plus an extra 1 - tablespoons as necessary
- 1 teaspoon vanilla extract
For the frosting
- 125g 1 cup natural powdered sugar
- 2 -3 tablespoons freshly squeezed lemon juice
For the strawberry filling
- Add the strawberries, sugar, arrowroot and lemon zest to a pan and cook down over a medium heat stirring frequently until it is thick and gloopy. It only takes around 5 minutes. Remove from the heat and set aside to cool.
For the dough
- Add the flour, yeast, salt and sugar to the bowl of a stand mixer. If you don't have a stand mixer you can mix and knead the dough by hand.
- Next add the milk, butter (be sure the melted butter has cooled to room temperature) and vanilla.
- Mix with the dough hook on the speed recommended for bread dough in your mixer. My Kitchen Aid Pro specifies to use setting 2.
- After a minute or so check to see if you need to add a little extra milk. I usually end up having to add another 2 tablespoons, but it will vary from flour to flour and also depending on the humidity wherever you are. You might need to add a little more. The dough should be soft but not sticky as it needs to be roll-able. If you accidentally add a little too much milk just add a tablespoon or two more flour.
- Continue kneading in the machine for about another 5 minutes until soft and smooth. If you are kneading by hand you will probably need to keep going for at least 10 minutes.
- Once smooth and supple, transfer to a greased bowl, cover with a damp towel or cling wrap and leave to rest for about 15 minutes.
- Once the 15 minutes is up, turn the dough out onto a floured work surface and roll out into about an 9 x 14 inch rectangle. You can stretch the corners out a bit with your hands as you go to help make the rectangle shape or use a pizza cutter to cut it into a perfect rectangle if that's easier. Be sure to add back the bits of dough you cut off into the middle and roll it a bit more to incorporate them and save waste.
- Spread the cooled strawberry filling evenly over the dough then roll up tightly starting along the long edge.
- Slice the roll up into 8 even pieces. If you want them super neat cut off the uneven ends and discard. I never bother because I don't like to waste it. I find a sharp serrated knife best for this. I believe some people use dental floss. If you do make sure it is a vegan dental floss and isn't flavoured!
- Preheat oven to 350°F
- Place each roll into a greased dish or pan. I lined mine with baking parchment to be sure they didn't stick. I used an 8 x 12 pan but a large pie dish would do or anything similar. Cover with a damp towel or cling wrap again and leave somewhere warm for 30 minutes. If you don't have somewhere warm don't worry, that's fine they will just take longer. Leave until they are just about doubled in size if so.
- Bake in the preheated oven. After around 22 minutes they should be just about cooked through. If you want them super soft and squidgy remove now. If you want them slightly crusty on the outside they will take around 30 minutes. So basically anytime between 22 and 30. Just keep an eye on them and remove when they are as you like them .
- Remove from the oven and place the pan on a wire rack and allow to cool a little. You can frost them after about 10 minutes if you want to eat them warm. Or see my recipe note if you will be eating them later.
- Once frosted a sprinkling of lemon zest is optional but looks really pretty!