Strawberry Lemon Cinnamon Rolls


Strawberry Lemon Cinnamon Rolls

Submitted by Laura Bergman


  • For dough:
  • 3 1/4 cups flour
  • 2 tsp. instant yeast
  • 1/4 cup white sugar
  • 1/2 tsp. salt
  • 1 egg
  • 1/4 cup water
  • 3/4 cup milk
  • 1/3 cup butter softened
  • For filling:
  • 21 oz. can strawberry pie filling
  • 2 tsp. cinnamon
  • 1/2 tsp. sugar
  • For lemon cream cheese frosting:
  • 4 oz. cream cheese softened
  • 3 Tbsp. butter softened
  • 1 cup powdered sugar
  • 1/4 cup half and half
  • 2 tsp. lemon juice
  • 1 Tbsp. lemon zest 1 lemon
  • 1 tsp. vanilla


  • To make dough, in a small saucepan over medium low heat, add milk and butter. Stir until butter has melted and remove from heat. Let stand until luke warm temperature. In a large mixing bowl, whisk together 2 1/4 cups flour, yeast, sugar, and salt. Add to mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all ingredients are added.) Add egg and water and mix until starting to combine. Slowly add in milk mixture and 1 cup flour until dough starts to form and becomes smooth. Let dough rest for 10 minutes. On a lightly floured surface, roll dough into a large 9x15 square. About 1/4-1/2 inch thick. Spread strawberry pie filling evenly on top of dough. In a small bowl, combine cinnamon and sugar and sprinkle on top of strawberry filling. Roll up 15 inch side into a log and pinch seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9x13 pan and cover with damp cloth and let rise for 30 minutes. Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on tops.
  • To make glaze: Beat together cream cheese, butter, and powdered sugar until smooth. Add half and half, vanilla, lemon juice, and lemon zest until combined. Frost over warm cinnamon rolls and enjoy!