*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 share sneak peeks when I can, and I’ve been eager to introduce these Lemon Strawberry Sweet Rolls to you!
These rolls are filled with lemon curd and fresh diced strawberries for a sweet, tangy, and bright flavor. A light lemon glaze crowns the top, making them irresistibly delicious.
My son declared these the best thing he’s eaten in a long time. He’s almost five and samples a lot of my baking, but I agree—these are pretty fabulous.
And yes—these rolls are made with Rhodes rolls, which makes the process quick and easy.
Lemon Strawberry Sweet Rolls
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Ingredients
- 18 Rhodes Rolls, thawed but still cold
- 1 cup (224 g) lemon curd
- ½ pound (227 g) fresh strawberries, diced
- 1 Tbsp cornstarch
- ½ Tbsp granulated sugar
- 1 Tbsp (14 g) butter, melted
- 1 cup (120 g) powdered sugar
- 1 ½ Tbsp lemon juice (about ½ lemon)
Instructions
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Arrange the thawed Rhodes rolls in a block 3 rolls wide by 6 rolls long, pressing the edges together so they seal.
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Using a rolling pin, roll the joined rolls into a large rectangle, pinching seams as needed. Exact edges aren’t necessary.
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Spread the lemon curd over about three-quarters of the rectangle, leaving the bottom edge clear so you can seal the roll.
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Mix 1 tablespoon cornstarch with ½ tablespoon sugar. Toss the diced strawberries in this mixture and sprinkle them over the lemon curd. Wait to do this until you’re ready to roll so the strawberries don’t release too much juice.
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Roll the dough from the top toward the bare bottom seam, tucking the filling inside and keeping the seam tucked underneath. Use unflavored floss to slice the roll into 1½-inch pieces by criss-crossing and pulling the floss through. Work carefully to keep the filling inside.
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Place the cut rolls close together on a baking sheet lined with a silicone mat, seam-side tucked under so they won’t unroll. Cover with lightly greased plastic wrap and let rise about 1 hour or until puffy.
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Bake at 350°F for 20–25 minutes, until the tops are golden and the centers are set. For the glaze, whisk 1 tablespoon melted butter with 1 cup powdered sugar and 1½ tablespoons lemon juice until smooth. Spread the glaze over warm (not hot) rolls and serve.
Notes
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