There’s something magical about the aroma of freshly baked sweet rolls wafting through the kitchen on a weekend morning. I’ve always been a fan of traditional cinnamon rolls, but when I discovered the joy of combining two beloved desserts – strawberry cheesecake and sweet rolls – into one incredible breakfast treat, my weekend baking routine was forever changed.
These Strawberry Cheesecake Sweet Rolls bring together the tangy creaminess of cheesecake, the bright sweetness of fresh strawberries, and the comforting warmth of homemade sweet rolls. The result is a breakfast pastry that’s impressive enough for special occasions yet simple enough to brighten any ordinary morning.
A Perfect Blend of Two Classics
When I first dreamed up these rolls, I wanted to capture everything I love about strawberry cheesecake – the creamy filling, the fruity sweetness, and that perfect balance of tangy and sweet – but in a format that’s easier to share and enjoy for breakfast. The pillowy soft dough cradles a cream cheese filling swirled with strawberry preserves, all topped with a luscious strawberry glaze that makes these rolls downright irresistible.
What makes these sweet rolls truly special is their versatility. They’re perfect for Mother’s Day brunch, holiday mornings, or simply when you want to elevate your weekend breakfast game. I’ve brought these to countless family gatherings and potlucks, and they never fail to disappear within minutes.
The Key Ingredients
Before we dive into the recipe, let’s talk about what makes these Strawberry Cheesecake Sweet Rolls so delightful:
For the Dough:
- Active dry yeast provides the perfect rise for a fluffy, pillowy texture
- Warm milk activates the yeast and creates a tender crumb
- Butter adds richness and flavor
- Eggs contribute to the dough’s structure and golden color
- Sugar balances the tanginess of the filling
- All-purpose flour forms the foundation of our dough
For the Filling:
- Cream cheese delivers that classic cheesecake tang
- Fresh strawberries bring bright, natural flavor
- Strawberry preserves intensify the berry flavor
- Vanilla extract adds warmth and depth
- Graham cracker crumbs echo the classic cheesecake crust
For the Glaze:
- Powdered sugar creates a smooth, sweet finish
- Fresh strawberry puree gives natural color and flavor
- Cream cheese adds that signature cheesecake tang
Now, let’s get baking!
The Complete Recipe
Ingredients
For the Dough:
- 1 cup warm milk (110°F/45°C)
- 2 1/4 teaspoons active dry yeast (1 standard packet)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 2 large eggs, room temperature
- 3/4 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
For the Filling:
- 12 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced small
- 1/4 cup strawberry preserves
- 1/2 cup graham cracker crumbs
- 1 tablespoon lemon zest (optional)
For the Strawberry Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 3-4 tablespoons strawberry puree (from about 1/2 cup fresh strawberries)
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk, if needed for consistency
Instructions
Preparing the Dough:
- In a large mixing bowl, combine warm milk and active dry yeast. Let sit for 5-10 minutes until foamy.
- Add sugar, softened butter, eggs, salt, and vanilla extract. Mix until well combined.
- Gradually add flour, one cup at a time, until a soft dough forms that pulls away from the sides of the bowl.
- Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
Making the Filling:
- While the dough rises, prepare the filling by beating cream cheese, sugar, and vanilla until smooth and creamy.
- In a separate bowl, combine diced strawberries with strawberry preserves.
- Set both mixtures aside while the dough completes its first rise.
Assembling the Rolls:
- Once the dough has doubled in size, punch it down and roll it out on a floured surface into a large rectangle, approximately 18×12 inches.
- Spread the cream cheese mixture evenly over the dough, leaving a 1/2-inch border around the edges.
- Sprinkle the graham cracker crumbs over the cream cheese layer.
- Distribute the strawberry mixture evenly on top.
- If using, sprinkle lemon zest over the filling for an extra bright flavor.
- Starting from the long edge, tightly roll the dough into a log.
- Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls.
- Place rolls in a greased 9×13 inch baking dish.
- Cover and let rise for an additional 30-45 minutes, or until puffy.
Baking:
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes, or until golden brown on top.
- Allow to cool in the pan for 10 minutes while you prepare the glaze.
For the Glaze:
- Blend fresh strawberries in a food processor or blender until smooth to create strawberry puree.
- Beat cream cheese until smooth, then gradually add powdered sugar.
- Mix in strawberry puree and vanilla extract until well combined.
- If the glaze is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.
- Spread or drizzle the glaze over the warm rolls.
Tips for Perfect Strawberry Cheesecake Sweet Rolls
I’ve made these rolls countless times, and through trial and error, I’ve discovered some helpful tips to ensure they turn out perfectly every time:
Dough Tips
- Temperature matters: Make sure your milk is warm (about 110°F), not hot. Too hot will kill the yeast, too cool won’t activate it properly.
- The windowpane test: To check if you’ve kneaded the dough enough, take a small piece and stretch it between your fingers. If it stretches thin enough to see light through without tearing, it’s ready.
- Rising environment: If your kitchen is cool, create a warm environment for rising by preheating your oven to its lowest setting, turning it off, and then placing the covered dough inside.
Filling Tips
- Room temperature cream cheese: This is crucial for a smooth, lump-free filling. Set it out at least an hour before you plan to use it.
- Managing moisture: Pat your diced strawberries with paper towels to remove excess moisture, which can make your rolls soggy.
- Even distribution: Use an offset spatula to spread the filling evenly for consistent flavor in every bite.
Assembly and Baking Tips
- Clean cuts: For perfect rolls, use unflavored dental floss instead of a knife. Slide it under the roll, cross the ends over the top, and pull to create a clean cut without squishing the roll.
- Space for rising: Place rolls in the baking dish with a little room between them – they’ll expand during the second rise and while baking.
- Visual doneness cues: The rolls should be golden brown on top, and if you have an instant-read thermometer, the center should register around 190°F (88°C).
Make-Ahead Options
One of my favorite things about these rolls is their versatility for planning ahead:
Overnight Method
- Prepare the rolls through the assembly stage, placing the cut rolls in the greased baking dish.
- Cover with plastic wrap and refrigerate overnight (up to 12 hours).
- The next morning, remove from the refrigerator and let stand at room temperature for about 1 hour before baking.
- Bake as directed in the recipe.
Freezer Method
- After placing the cut rolls in the baking dish, cover tightly with plastic wrap and then aluminum foil.
- Freeze for up to 1 month.
- When ready to bake, thaw in the refrigerator overnight, then let stand at room temperature for 1-2 hours before baking.
- Bake as directed, adding 5-10 minutes to the baking time if needed.
Nutritional Information
For those watching their nutritional intake, here’s a breakdown of what you can expect from these delicious treats:
| Nutritional Facts (Per Roll) | Amount |
|---|---|
| Calories | 425 |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 75mg |
| Sodium | 310mg |
| Total Carbohydrates | 58g |
| Dietary Fiber | 2g |
| Sugars | 28g |
| Protein | 8g |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Serving Suggestions
These Strawberry Cheesecake Sweet Rolls are a complete delight on their own, but here are some ways I love to serve them:
- With a hot cup of coffee or tea for a perfect breakfast pairing
- Alongside fresh fruit for a balanced brunch spread
- With a dollop of whipped cream for an extra indulgent dessert
- Warmed slightly if serving them the next day
- With a scoop of vanilla ice cream for a decadent dessert option
- Paired with a fruit smoothie for a sweet weekend breakfast
Variations to Try
While the classic recipe is amazing as is, I’ve experimented with some variations that have turned out wonderfully:
Mixed Berry Version
Substitute half the strawberries with a mix of raspberries and blueberries for a mixed berry cheesecake roll.
Chocolate Lover’s Dream
Add 1/4 cup mini chocolate chips to the filling for a chocolate-covered strawberry effect.
Lemon Berry Bliss
Increase the lemon zest to 2 tablespoons and add 1 tablespoon of lemon juice to the glaze for a more pronounced citrus note.
Nutty Delight
Add 1/2 cup chopped toasted pecans or almonds to the filling for added crunch and flavor.
Strawberry Shortcake Inspiration
Replace graham cracker crumbs with crushed shortbread cookies in the filling.
Troubleshooting Common Issues
Even experienced bakers encounter challenges sometimes. Here are solutions to common problems you might face:
Dough Didn’t Rise
- Cause: Yeast may be old or the environment too cold
- Solution: Always check yeast expiration dates and ensure your rising environment is warm enough (75-85°F is ideal)
Filling Leaks Out
- Cause: Overfilling or not sealing the edge properly
- Solution: Leave a border around the edge of the dough and firmly pinch the seam after rolling
Rolls Bake Unevenly
- Cause: Oven hot spots or uneven roll sizes
- Solution: Rotate the pan halfway through baking and try to cut rolls to equal sizes
Dough Too Sticky to Work With
- Cause: Not enough flour or humidity in the air
- Solution: Add flour gradually during kneading until the dough is smooth and only slightly tacky
Storing and Reheating
These rolls are best enjoyed fresh, but if you have leftovers:
Storage Options:
- Room Temperature: Store in an airtight container for up to 2 days
- Refrigerator: Keep for up to 5 days in a sealed container
- Freezer: Wrap individual rolls tightly in plastic wrap then aluminum foil; freeze for up to 3 months
Reheating Methods:
- Microwave: 20-30 seconds for a single roll
- Oven: Wrap in foil and heat at 300°F for 10-15 minutes
- Air Fryer: 300°F for 3-4 minutes for a nice crisp exterior
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh? A: Yes, you can! Thaw them completely and drain very well before using, as frozen strawberries release more moisture than fresh ones.
Q: How do I know when the dough has risen enough? A: The dough should approximately double in size. Press it gently with your finger – if the indentation remains, it’s ready.
Q: Can I use a stand mixer with a dough hook? A: Absolutely! Mix the initial ingredients with the paddle attachment, then switch to the dough hook when adding flour. Knead on medium-low speed for about 5 minutes.
Q: Is it possible to make these without sugar for a less sweet version? A: You can reduce the sugar in both the dough and filling by up to half, but eliminating it completely would affect the texture and yeast development.
Q: Can I substitute the cream cheese with a dairy-free alternative? A: Yes, plant-based cream cheese alternatives work well in this recipe, though the texture may be slightly different.
Q: Why did my rolls turn out dense? A: Dense rolls usually result from over-flouring the dough or not allowing enough rise time. The dough should be soft and slightly tacky, not stiff.
Q: Can I make mini versions of these rolls? A: Certainly! Cut the rolled dough into 24 pieces instead of 12 and reduce the baking time to about 18-22 minutes.
The Joy of Sharing
I’ve found that there’s something special about baking these Strawberry Cheesecake Sweet Rolls for people I care about. Whether it’s a holiday morning, a weekend brunch with friends, or just a sweet surprise for my family, these rolls have a way of bringing smiles to everyone’s faces.
There’s nothing quite like watching someone take their first bite and seeing their eyes light up with delight. For me, that’s what baking is all about – creating moments of joy and connection through delicious food made with love.
The next time you’re looking for a special breakfast treat that’s sure to impress, I hope you’ll give these Strawberry Cheesecake Sweet Rolls a try. And when you do, I’d love to hear how they turned out and any creative variations you might have tried!
Remember, baking is part science and part art – don’t be afraid to make these rolls your own. Happy baking!
