Sweet and tangy Strawberry Sweet Rolls with Lemon Cream Cheese Glaze. A vibrant treat to usher in spring!
However right now, the berries I find at the grocery store are oddly shaped, discolored, and somewhat pathetic.
That hasn’t stopped me from making all my favorite strawberry recipes. I simply make the most of what’s available right now… frozen strawberries, strawberry jam, and even good-quality strawberry pie filling.
Today’s Strawberry Sweet Rolls Recipe is a perfect example of late-spring cravings, in winter weather.
Normally I would make any fruit sweet roll recipe with fresh fruit. Yet I was craving Strawberry Sweet Rolls so badly, and the grocery store berries looked so pitiful, I decided to give canned pie filling a try.
You know what? They turned out even better than I had hoped.
The strawberry pie filling created a rich berry color and flavor without having to slice all those fresh berries. If you buy “premium” whole berry pie filling, you will still have nice big juicy berries tucked between the folds of the rolls.
Rolling and cutting dough with pie filling inside is a messy job. If berries fall out, just poke them back in the rolls. No stress, lots of finger licking. *wink*
To top these pillowy sweet rolls, I make a quick lemon cream cheese glaze. The moment the rolls come out of the oven, shmear the glaze over the tops so it can ooze down between the layers.
Sweet strawberry perfection!
From here on, I’ll be making Strawberry Sweet Rolls with strawberry pie filling from September through April. Then I’ll go back to making fresh strawberry rolls from May through August. I’ve provided instructions for both in the recipe.
I like to serve Strawberry Sweet Rolls as a weekend breakfast, or as a special afternoon snack. There’s no greater reward than watching the kids’ faces when they walk into the kitchen and spy a fresh hot pan of strawberry sweet rolls resting on the counter.
Sparkling eyes, big smiles, and lots and lots of hugs!
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