Easy Strawberry Cheesecake Sweet Rolls

There’s something magical about waking up to sweet rolls in the oven—these Easy Strawberry Cheesecake Sweet Rolls combine tart strawberries and a creamy cheesecake layer inside pillowy, buttery dough. For me, nothing says cozy quite like a tray of these rolls waiting on the breakfast table. They are my go-to for birthdays, lazy brunches, and any moment that deserves a bit of homemade joy. Inspired by berry picking as a kid and the sweets my grandmother loved to share, every bite feels like a warm memory.

I first made these for a friend’s bridal brunch, and they disappeared before I could get seconds. Now, my family asks for them anytime strawberries appear at the market.

Ingredients

• All-purpose flour: ensures a tender, chewy base look for unbleached for best flavor
• Granulated sugar: sweetens the dough and fillings use extra-fine for best dissolving
• Active dry yeast: gives a fluffy rise make sure it is fresh and not expired
• Salt: enhances the flavors of the dough opt for fine sea salt for even mixing
• Warm milk: helps activate the yeast aim for just warm never hot to the touch
• Unsalted butter: softens the dough and adds flavor real butter makes a difference
• Egg: binds the dough and adds richness choose large and room temperature for even mixing
• Cream cheese: forms the creamy cheesecake filling smooth and rich—go for full fat
• Vanilla extract: boosts flavor in filling and glaze taste for quality here if you can
• Fresh strawberries: pack the rolls with fruity brightness choose ripe but firm berries
• Cornstarch: thickens the strawberry mixture preventing sogginess
• Lemon juice: lifts the strawberry filling and keeps flavors fresh
• Powdered sugar: creates a silky glaze sift before using for lump-free sweetness
• Milk: thins out the glaze and adds sheen whole milk is best for richness

Step-by-Step Instructions

Activate the Yeast:

Combine warm milk, sugar, and yeast in a large bowl. Wait five minutes until the mixture looks bubbly and foamy. This step ensures your rolls will rise with a great texture.

Mix and Knead the Dough:

Add softened butter, egg, salt, and two cups of flour. Mix until starting to come together, then slowly add the rest of the flour until a soft dough forms. Knead the dough on a lightly floured surface for about seven minutes, looking for smoothness and stretch. Place into a greased bowl, cover, and let rise for about an hour until doubled.

Make the Cheesecake Filling:

Beat cream cheese, sugar, and vanilla extract in a bowl until completely smooth and no lumps remain. Set aside at room temperature.

Cook the Strawberry Filling:

Combine chopped strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring often, until thick and glossy like jam. Let this mixture cool to room temperature.

Roll and Add the Fillings:

Roll the proofed dough into a large rectangle using a floured rolling pin. Spread the cheesecake mixture across the dough, leaving a small border. Spoon and gently spread the strawberry mixture on top of the cheesecake layer.

Roll Up and Slice:

Starting from the long edge, roll the dough up tightly into a log. Using a sharp knife, slice into twelve even rounds. Arrange the rolls in a greased baking dish with a bit of space between each.

Final Rise:

Cover baking pan loosely with a towel. Let the rolls rise for about forty minutes in a warm spot until puffy and nearly doubled.

Bake:

Place pan in preheated oven at 350°F. Bake for twenty five to thirty minutes until rolls are golden brown on top and sound hollow when tapped.

Glaze and Serve:

While rolls are warm but not hot, whisk up a glaze with powdered sugar, milk, and vanilla extract. Drizzle generously over each roll. Serve while still a little gooey inside.

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My favorite part of this recipe is swirling together the cheesecake and strawberry fillings. Growing up, my grandma always let me help fill her prized coffee cakes. Now, I get that same nostalgia spooning sweetened strawberries over the rich, creamy layer.

Storage Tips

These rolls are best enjoyed fresh but stay soft if stored covered at room temperature for one day. For longer storage, wrap each roll tightly and place in the fridge. Gently reheat in the microwave or a low oven to refresh them—this brings back that pillowy texture.

Ingredient Substitutions

You can swap fresh strawberries for frozen if needed. Thaw and pat them dry first so the filling does not get runny. If you are short on cream cheese, you can blend in mascarpone or even full-fat Greek yogurt for a twist. Almond milk works in the dough and glaze if you need a dairy-free alternative.

Serving Suggestions

I love these as a special brunch centerpiece beside a fresh fruit salad or lightly scrambled eggs. For dessert, try warming one roll and topping it with a scoop of vanilla ice cream. If serving a crowd, set out the glaze on the side so people can drizzle their own.

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Strawberry Roll Origins

Sweet rolls have deep roots in European baking, with variations like Swedish kardemummabullar and American cinnamon rolls. Infusing them with strawberries and cheesecake captures that classic Sunday morning treat but adds a fresh, tangy twist.

FAQs About the Recipe

→ Can I use frozen strawberries instead of fresh?

Yes, you can substitute frozen strawberries. Thaw and drain excess liquid first for best results.

→ How long do the rolls stay fresh?

They are best enjoyed the day they're made, but you can store them in an airtight container at room temperature for up to two days.

→ Can the dough be made ahead of time?

Absolutely. Prepare the dough and let it rise in the refrigerator overnight, then continue with filling and baking the next day.

→ Is it possible to make these without eggs?

Yes, you can use an egg substitute or applesauce as a binder, though the texture may differ slightly.

→ What's the best way to reheat leftover rolls?

Warm them gently in the microwave for 15-20 seconds, or in a 300°F oven for about 5 minutes to restore softness.