Strawberry Cheesecake Rolls Recipe

Introduction

Strawberry Cheesecake Rolls combine the soft, fluffy texture of classic sweet rolls with a rich cheesecake filling and fresh strawberries. This indulgent treat is perfect for breakfast, brunch, or dessert, delivering a delightful blend of creamy, fruity, and cinnamon flavors in every bite.

Ingredients

• For the Dough:
• 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) whole milk, lukewarm
• 2 1/4 teaspoons (7g) active dry yeast
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60g) unsalted butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• For the Cheesecake Filling:
• 8 oz (225g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 cup (120ml) sour cream or Greek yogurt
• For the Cinnamon Sugar Filling:
• 1/2 cup (100g) packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup (60g) unsalted butter, softened
• For the Strawberry Topping:
• 1 cup (150g) fresh strawberries, hulled and sliced
• 1 tablespoon sugar (optional, for extra sweetness)
• For the Cream Cheese Icing:
• 4 oz (115g) cream cheese, softened
• 1/2 cup (60g) powdered sugar
• 1/4 teaspoon vanilla extract
• 1-2 tablespoons whole milk, as needed for consistency
• Pinch of salt

Instructions

1. Step 1: Prepare the dough by warming the milk until lukewarm (about 100°F/38°C). In a large bowl, sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes until foamy.
2. Step 2: Add the softened butter, sugar, egg, vanilla extract, and salt to the yeast mixture. Stir to combine. Gradually mix in the flour until a soft dough forms.
3. Step 3: Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
4. Step 4: While the dough rises, prepare the cheesecake filling by beating together the softened cream cheese, sugar, vanilla extract, flour, and sour cream (or Greek yogurt) until smooth. Set aside.
5. Step 5: In another bowl, mix the brown sugar, cinnamon, salt, and softened butter until well combined for the cinnamon sugar filling.
6. Step 6: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, roughly 12×16 inches.
7. Step 7: Evenly spread the cheesecake filling over the dough, then sprinkle the cinnamon sugar mixture on top. Press gently to adhere.
8. Step 8: Sprinkle the sliced strawberries evenly over the filling, leaving about an inch border on one long side.
9. Step 9: Starting from the long side opposite the border, carefully roll the dough tightly into a log. Pinch the seam to seal.
10. Step 10: Cut the log into 9-12 equal rolls and place them in a greased baking dish, leaving a little space between each for rising.
11. Step 11: Cover the dish and let the rolls rise for another 30-45 minutes until puffy.
12. Step 12: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
13. Step 13: While rolls bake, prepare the cream cheese icing by beating together softened cream cheese, powdered sugar, vanilla extract, salt, and milk until smooth and spreadable.
14. Step 14: Allow the rolls to cool slightly before drizzling the cream cheese icing generously over the warm rolls. Serve and enjoy!

Tips & Variations

• For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives.
• Try adding chopped nuts like pecans or walnuts to the filling for extra crunch.
• If strawberries are out of season, use frozen sliced strawberries that are well-drained.
• Make sure the milk for the yeast is not too hot to avoid killing the yeast; lukewarm is perfect.

Storage

Store leftover strawberry cheesecake rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for 20-30 seconds or until soft. You can also freeze the unbaked rolls by placing them on a tray to freeze individually, then transferring to a freezer bag; bake from frozen adding extra baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare the rolls up to the point of the second rise, cover them tightly, and refrigerate overnight. Allow them to come to room temperature and rise before baking.

What can I use if I don’t have sour cream for the filling?

You can substitute sour cream with Greek yogurt or an equal amount of plain yogurt for a similar tangy flavor and texture.

Strawberry Cheesecake Rolls Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

Strawberry Cheesecake Rolls combine soft, fluffy dough with a luscious cream cheese filling, classic cinnamon sugar, and fresh strawberries for a delightful twist on traditional cinnamon rolls. Topped with a tangy cream cheese icing, these rolls are perfect for breakfast, brunch, or dessert.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours
• Yield: 8–10 rolls 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) whole milk, lukewarm
• 2 1/4 teaspoons (7g) active dry yeast
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60g) unsalted butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 cup (120ml) sour cream or Greek yogurt

For the Cinnamon Sugar Filling:

• 1/2 cup (100g) packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup (60g) unsalted butter, softened

For the Strawberry Topping:

• 1 cup (150g) fresh strawberries, hulled and sliced
• 1 tablespoon sugar (optional, for extra sweetness)

For the Cream Cheese Icing:

• 4 oz (115g) cream cheese, softened
• 1/2 cup (60g) powdered sugar
• 1/4 teaspoon vanilla extract
• 1–2 tablespoons whole milk, as needed for consistency
• Pinch of salt

Instructions

1. Prepare the Dough: In a small bowl, dissolve the active dry yeast in lukewarm milk and let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter, egg, vanilla extract, and the yeast mixture. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1-2 hours or until doubled in size.
2. Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and flour until smooth. Mix in the sour cream or Greek yogurt until well combined. Set aside.
3. Prepare the Cinnamon Sugar Filling: In a small bowl, combine the brown sugar, ground cinnamon, and salt. Soften the butter to spread.
4. Roll Out the Dough: Once the dough has doubled in size, punch it down and roll it out on a floured surface into a large rectangle about 12×16 inches.
5. Assemble the Rolls: Spread the softened butter over the rolled dough. Evenly sprinkle the cinnamon sugar mixture. Next, spread the cheesecake filling over that layer. Finally, evenly distribute the sliced strawberries (with optional sugar sprinkled over them) on top of the cheesecake layer.
6. Roll and Cut: Starting from one long edge, tightly roll the dough into a log. Using a sharp knife, cut into 8-10 equal-sized rolls.
7. Second Rise: Place the rolls in a greased baking dish or on a parchment-lined sheet pan, spaced slightly apart. Cover and let them rise for another 30-45 minutes until puffy.
8. Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until golden brown and cooked through.
9. Make the Cream Cheese Icing: While the rolls bake, beat together the softened cream cheese, powdered sugar, vanilla extract, pinch of salt, and enough milk to achieve a smooth, spreadable consistency.
10. Serve: Allow the rolls to cool slightly after baking, then generously spread or drizzle the cream cheese icing over the warm rolls. Serve immediately for the best taste and texture.

Notes

• For softer rolls, cover the dough with a damp cloth during rising stages to prevent drying out.
• If fresh strawberries are too watery, pat them dry before adding to prevent soggy rolls.
• Use full-fat cream cheese and sour cream or Greek yogurt for the best creamy texture in the filling and icing.
• You can substitute the brown sugar in the cinnamon filling with coconut sugar for a different flavor profile.
• For a festive touch, garnish the finished rolls with extra fresh strawberries or a sprinkle of powdered sugar.

Keywords: strawberry cheesecake rolls, cinnamon rolls, creamy cheesecake filling, strawberry dessert, breakfast rolls