Strawberry Cheesecake Sweet Rolls

Strawberry Cheesecake Sweet Rolls are the showstopping, bakery breakfast treat. Soft, pillowy yeast-risen rolls stuffed with a velvety cream cheese and fresh strawberry filling, baked golden, and finished with a silky vanilla glaze that melts into every swirl while they are still warm.

Why You’ll Love This Recipe

• Soft, pillowy yeast dough that pulls apart in the most satisfying, warm, bakery-style layers.
• That cream cheese strawberry filling — tangy, sweet, and completely irresistible in every bite.
• Better than any cinnamon roll you have ever bought from a store or a box.
• Perfect for holidays, brunches, and special Saturday mornings that deserve something extraordinary.
• Make the dough the night before and bake fresh in the morning with zero early rising required.

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Ingredients You’ll Need

For the Dough:

• 4 cups all-purpose flour, plus more for dusting (measure by spooning into the cup and leveling — packed flour makes dense, heavy rolls)
• 1/4 cup granulated sugar
• 1 packet (2¼ teaspoons) active dry yeast
• 1 cup whole milk, warmed to 110°F (warm milk activates the yeast — too hot kills it, too cold won’t activate it; test on your wrist, it should feel warm but not hot)
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 large eggs, room temperature
• 1/2 teaspoon salt

For the Cream Cheese Strawberry Filling:

• 8 oz cream cheese, softened to room temperature
• 1/2 cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 cup fresh strawberries, hulled and finely chopped — patted dry with paper towels
• 1 teaspoon lemon zest (optional but adds a bright note that lifts the strawberry flavor)

For the Vanilla Glaze:

• 1 cup powdered sugar, sifted
• 2 to 3 tablespoons whole milk (add gradually — start with 2 tablespoons and add more for a thinner glaze)
• 1 teaspoon pure vanilla extract
• Pinch of salt

Why These Ingredients Work

Warming the milk to exactly 110°F is the critical step for activating the yeast properly. Milk below 100°F won’t wake the yeast up enough to produce a strong rise. Milk above 120°F kills the yeast cells completely and the dough will sit flat and dense no matter how long you wait. An instant-read thermometer takes the guesswork out entirely — this is one measurement worth being precise about.

Room temperature cream cheese beaten smooth is the foundation of a filling that spreads evenly across the dough without tearing it. Cold cream cheese is stiff and lumpy — it tears holes in the rolled-out dough rather than spreading in a smooth, even layer. Pull it from the refrigerator at least 45 minutes before you begin.

Patting the chopped strawberries completely dry before folding them into the cream cheese filling is the step that prevents a soggy, wet filling that makes the rolls collapse and lose their structure during baking. Fresh strawberries contain a great deal of moisture — removing it before folding keeps the filling thick and the rolls beautifully structured.

Sifted powdered sugar in the glaze produces a completely smooth, lump-free finish. Unsifted powdered sugar in a thin liquid glaze creates tiny lumps that do not dissolve and make the surface look grainy rather than silky. Ten seconds of sifting saves the entire presentation.

Essential Tools and Equipment

• Stand mixer with dough hook (or large bowl and strong hands for kneading)
• Large bowl lightly oiled for the first rise
• Rolling pin
• 9×13-inch baking dish, greased
• Sharp serrated knife or unflavored dental floss for slicing rolls
• Instant-read thermometer for milk temperature
• Paper towels for drying strawberries
• Small bowl and whisk for the glaze

Step-by-Step Instructions

Step 1: Activate the Yeast

Combine the warm milk (110°F), granulated sugar, and active dry yeast in the bowl of a stand mixer. Stir gently and let stand for 5 to 10 minutes until the mixture is foamy and smells yeasty.

Step 2: Make and Knead the Dough

Add the melted cooled butter, eggs, and salt to the activated yeast mixture and stir to combine. Attach the dough hook to the stand mixer and add the flour one cup at a time on medium-low speed, mixing after each addition. Once all the flour is incorporated, increase to medium speed and knead for 5 to 7 minutes until the dough is smooth, soft, slightly tacky, and pulls away cleanly from the sides of the bowl.

Step 3: First Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap or a damp kitchen towel and set in a warm draft-free spot for 1 to 1.5 hours until the dough doubles in size.

Step 4: Make the Cream Cheese Strawberry Filling

Beat the softened cream cheese, sifted powdered sugar, vanilla, and lemon zest if using together with an electric mixer on medium speed until completely smooth — 2 minutes. Gently fold in the patted-dry chopped strawberries with a rubber spatula.

Step 5: Roll, Fill, and Slice

Punch the risen dough down gently to release the gas. Turn it out onto a lightly floured surface and roll into a rectangle approximately 18 inches wide by 12 inches tall. Spread the cream cheese strawberry filling evenly across the entire surface, leaving a clean half-inch border along the top long edge. Starting from the bottom long edge, roll the dough tightly into a log.

Step 6: Second Rise and Bake

Arrange the sliced rolls cut-side up in a greased 9×13-inch baking dish, leaving a little space between each one. Cover loosely and let rise for 30 to 45 minutes until visibly puffed and the rolls touch each other. Preheat the oven to 350°F during this time. Bake for 25 to 30 minutes until the tops are golden and the center rolls are set

Step 7: Glaze and Serve

Whisk the sifted powdered sugar, milk, vanilla, and pinch of salt together until smooth. Drizzle or pour the glaze generously over the warm rolls. Serve warm directly from the pan while the glaze is still glistening and the rolls are at their absolute most pillowy and irresistible.

You Must Know

The temperature of the milk matters enormously — too hot and the yeast dies, too cold and the yeast never activates. Use an instant-read thermometer to verify you are between 105°F and 115°F. This single step determines whether your rolls rise beautifully or stay flat and dense, and it takes 30 seconds.

Pat the strawberries dry before folding them into the cream cheese filling — wet strawberries release moisture during baking that makes the filling bubble out of the rolls, collapse the structure, and create soggy, undercooked centers. Thorough drying is the difference between perfect rolls and a disappointing mess.

Personal Secret: Pour the glaze while the rolls are still warm — not hot, not cold, but warm. Hot rolls absorb the glaze too fast and it disappears into the dough completely. Cold rolls repel the glaze and it pools in the bottom of the pan.

Pro Tips & Cooking Hacks

• Use unflavored dental floss to slice the rolls — it cuts through the soft dough without compressing the rounds the way a knife does.
• Make the dough the night before: after the first rise, refrigerate the covered bowl overnight. In the morning, take the dough out 30 minutes to warm up, then roll, fill, slice, and do the second rise as directed.
• Always pat strawberries dry — wet berries create soggy filling and collapsed roll structure during baking.
• For extra indulgence, add a drizzle of warm strawberry jam over the glaze right before serving.
• Space the rolls slightly apart in the pan — as they rise they touch each other and create those soft, pull-apart sides that make sweet rolls irresistible.

Flavor Variations & Suggestions

For a blueberry lemon cheesecake roll version, swap the strawberries for fresh blueberries and add the zest of a full lemon to both the filling and the glaze. The bright, floral lemon and the burst of blueberry together with the cream cheese make a combination that tastes like warm summer sunshine in every bite.

Add 2 tablespoons of strawberry jam swirled into the cream cheese filling for an extra concentrated burst of strawberry flavor in every swirl. The jam complements the fresh strawberry pieces and creates a deeper, more intense fruit flavor that stands up beautifully to the rich cream cheese base.

For a chocolate strawberry version, sprinkle 1/2 cup of mini chocolate chips over the cream cheese strawberry filling before rolling the dough. The chocolate melts into the filling during baking and creates ribbons of chocolate-strawberry-cream cheese that are as beautiful as they are delicious.

Make-Ahead Options

The most popular make-ahead method: complete the dough through the first rise, roll and fill the dough, slice into rolls, and arrange them in the greased baking dish. Cover tightly with plastic wrap and refrigerate overnight for up to 12 hours. The next morning, pull the dish from the refrigerator 45 minutes before baking to allow the rolls to come to room temperature and complete their second rise. Bake as directed — this produces perfectly fresh-baked rolls with almost no morning effort.

Fully baked and glazed rolls keep in an airtight container at room temperature for 2 days or refrigerated for up to 4 days. Reheat individual rolls in the microwave for 20 to 25 seconds until warmed through — they taste nearly as wonderful as fresh-baked. Freeze fully baked but unglazed rolls for up to 2 months; thaw at room temperature and warm in a 300°F oven for 8 minutes before glazing.

What to Serve With Strawberry Cheesecake Sweet Rolls

Serve straight from the warm pan at a weekend brunch table alongside a platter of sliced fresh strawberries dusted lightly with sugar. The fresh fruit echoes the filling and makes the whole spread look like something from a magazine — beautiful, colorful, and completely inviting.

A hot mug of freshly brewed coffee or a pot of Earl Grey tea is the classic partner for a warm, sweet roll morning. The slight bitterness in both beverages provides the perfect contrast to the sweet cream cheese glaze and makes each bite feel more balanced and satisfying.

Pair with a cold glass of fresh-squeezed orange juice for a classic brunch combination that feels celebratory — Mother’s Day, Easter Sunday, Christmas morning, or any Saturday that deserves to feel a little more special than usual. The citrus in the juice brightens every rich, sweet bite.

For a complete brunch spread, set these rolls out alongside a simple egg casserole or a bowl of mixed fresh fruit. The rolls serve as both the bread course and the dessert, and the combination of savory eggs and sweet rolls satisfies everyone at the table at once.

Allergy Information

• Contains: Gluten (all-purpose flour), Dairy (butter, milk, cream cheese), Eggs
• Gluten-free: Use a 1-to-1 certified GF all-purpose flour blend — texture will be slightly denser but still delicious
• Dairy-free: Use oat milk warmed to 110°F, vegan butter, and dairy-free cream cheese — all widely available options
• Egg-free: Substitute each egg with 3 tablespoons of aquafaba (chickpea liquid) — the dough will be slightly less rich but still rises beautifully

Storage & Reheating

• Store at room temperature in an airtight container for up to 2 days.
• Refrigerate in an airtight container for up to 4 days — glaze softens slightly in the refrigerator, which is still delicious.
• Microwave individual rolls for 20 to 25 seconds until warmed through before serving.
• Freeze baked, unglazed rolls for up to 2 months; thaw at room temperature and warm in a 300°F oven for 8 minutes, then glaze fresh.

FAQs

My dough did not rise. What went wrong?

The most common cause is yeast that was killed by milk that was too hot, or milk that was too cold to activate it. Verify your milk temperature is between 105°F and 115°F using a thermometer, and check the expiration date on your yeast packet before starting.

Can I use instant yeast instead of active dry yeast?

Yes — use the same amount of instant yeast (2¼ teaspoons) and skip the 5 to 10 minute activation step. Add the instant yeast directly to the flour and proceed with the recipe. The rise time may be slightly shorter.

My rolls are gooey and undercooked in the center. How do I fix it?

The rolls needed more baking time. Cover the pan loosely with foil if the tops are browning too fast, and continue baking until the center rolls spring back when gently pressed with a fingertip. The internal temperature of a done sweet roll should be around 190°F.

Can I make the dough by hand without a stand mixer?

Absolutely — knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. The dough is ready when it springs back slowly when poked with a finger and no longer sticks to your hands or the surface.

Can I use strawberry jam instead of fresh strawberries in the filling?

Yes — use 3 to 4 tablespoons of thick strawberry jam folded into the cream cheese filling. Jam has no moisture problem and creates a deeply strawberry-flavored filling without any risk of sogginess. The flavor is less fresh but more intensely fruity.

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