Strawberry Cheesecake Rolls: Soft, Sweet, and Swirled with Creamy Bliss

A tender homemade dough filled with cinnamon butter, creamy cheesecake, and juicy strawberries—finished with a luscious glaze

Introduction: A Bakery-Worthy Treat You Can Make at Home

If you love cinnamon rolls and adore cheesecake, these Strawberry Cheesecake Rolls are your dream come true. They combine the pillowy softness of homemade dough with a rich cream cheese filling, fresh strawberries, and a swirl of cinnamon sugar—all topped with a sweet vanilla glaze (and optional strawberry jam for extra flair).

Perfect for weekend baking, brunch gatherings, or special occasions, these rolls are a labor of love that pays off in every bite. They’re fruity, creamy, and just the right amount of indulgent.

Ingredients Breakdown

Let’s take a closer look at each delicious component:

For the Dough:

• Warm milk (1 cup, ~110°F / 43°C)
  Activates the yeast and adds moisture.
• Active dry yeast (2¼ tsp / 1 packet)
  Helps the dough rise and become fluffy.
• Granulated sugar (¼ cup)
  Feeds the yeast and sweetens the dough.
• Unsalted butter (¼ cup, melted)
  Adds richness and tenderness.
• Salt (1 tsp)
  Balances the sweetness and enhances flavor.
• Large eggs (2)
  Bind the dough and add richness.
• All-purpose flour (4 cups)
  Provides structure and elasticity.

Tip: Add flour gradually to avoid a dry dough—aim for soft and slightly tacky.

For the Filling:

• Unsalted butter (½ cup, softened)
  Forms the base of the cinnamon sugar layer.
• Granulated sugar (½ cup)
  Sweetens the butter and helps caramelize.
• Ground cinnamon (2 tsp)
  Adds warmth and spice.
• Cream cheese (8 oz, softened)
  Rich and tangy—creates the cheesecake layer.
• Powdered sugar (¼ cup)
  Sweetens the cream cheese without graininess.
• Vanilla extract (1 tsp)
  Adds depth and balances the tang.
• Fresh strawberries (1 cup, diced)
  Juicy and bright—adds fruity contrast.

Optional: Use frozen strawberries (thawed and drained) if fresh aren’t available.

For the Glaze:

• Powdered sugar (1 cup)
  Creates a smooth, sweet drizzle.
• Milk (2–3 tbsp)
  Adjusts consistency.
• Vanilla extract (1 tsp)
  Adds flavor and aroma.
• Strawberry jam (¼ cup, optional)
  Adds color and extra berry flavor.

Tip: Warm jam slightly for easier mixing.

Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rolling pin
• 9×13-inch baking dish
• Parchment paper or cooking spray
• Pastry brush (optional)

Optional: Use a stand mixer with dough hook for easier kneading.

Step-by-Step Instructions

Step 1: Activate the Yeast

In a bowl:

• Combine 1 cup warm milk, 2¼ tsp yeast, and ¼ cup sugar.

Let sit for 5–10 minutes, until frothy.

Tip: If mixture doesn’t foam, your yeast may be inactive—start over with fresh yeast.

Step 2: Make the Dough

Add to yeast mixture:

• ¼ cup melted butter
• 1 tsp salt
• 2 large eggs
• 2 cups flour

Mix until combined.

Gradually add remaining 2 cups flour, kneading until dough is smooth and elastic (about 8–10 minutes).

Optional: Knead by hand or use a stand mixer.

Step 3: First Rise

Place dough in a greased bowl, cover with a towel or plastic wrap.

Let rise in a warm place for 1 hour, until doubled in size.

Tip: Dough should be soft and spring back when gently pressed.

Step 4: Prepare the Fillings

In one bowl:

• Mix ½ cup softened butter, ½ cup sugar, and 2 tsp cinnamon.

In another bowl:

• Beat 8 oz cream cheese, ¼ cup powdered sugar, and 1 tsp vanilla until smooth.

Optional: Chill cream cheese mixture slightly for easier spreading.

Step 5: Assemble the Rolls

Roll dough into a 16×12-inch rectangle on a floured surface.

Spread:

1. Cinnamon butter evenly
2. Cream cheese mixture over cinnamon layer
3. Diced strawberries sprinkled on top

Step 6: Form the Rolls

Roll dough tightly into a log, starting from the long edge.

Cut into 12 equal slices using a sharp knife or floss.

Place slices in a greased 9×13-inch baking dish, cut-side up.

Cover and let rise for 30 minutes.

Tip: Rolls should puff slightly and fill the pan.

Step 7: Bake

Preheat oven to 350°F (175°C).

Bake for 25–30 minutes, until:

• Tops are golden brown
• Centers are set

Let cool slightly before glazing.

Step 8: Make the Glaze

In a bowl:

• Mix 1 cup powdered sugar, 2–3 tbsp milk, and 1 tsp vanilla.

Add ¼ cup strawberry jam if desired.

Drizzle over warm rolls.

Optional: Garnish with extra strawberries or a dusting of powdered sugar.

Serving Suggestions

Perfect for:

• Weekend brunch
• Mother’s Day breakfast
• Spring and summer gatherings
• Dessert trays

Pair with:

• Fresh fruit salad
• Mimosas or iced tea
• Vanilla yogurt
• Whipped cream

Presentation Tip: Serve on a cake stand with fresh mint and sliced strawberries.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Strawberry Rolls

Add mini chocolate chips to the filling.

Coconut Cream Rolls

Add shredded coconut to the cream cheese layer.

Vegan Version

Use plant-based butter, cream cheese, and egg replacer.

Mini Rolls

Bake in muffin tins for individual servings.

Lemon Berry Rolls

Swap strawberries for blueberries and add lemon zest to the glaze.

Storage and Make-Ahead Tips

• Make-Ahead: Assemble rolls and refrigerate overnight before final rise and baking.
• Refrigerate: Store baked rolls in airtight container for up to 3 days.
• Freeze: Freeze unbaked rolls (without strawberries) for up to 1 month. Thaw, add berries, rise, and bake.

Tip: Reheat gently in oven or microwave before serving.

Nutrition Notes (Per Roll, ~1 of 12)

• Calories: ~280
• Protein: ~5g
• Carbohydrates: ~32g
• Fat: ~14g
• Sugar: ~18g
• Sodium: ~180mg
• Fiber: ~1g

These rolls are:

• Soft and creamy
• Fruity and indulgent
• Perfectly portioned
• Great for sharing

Final Thoughts

These Strawberry Cheesecake Rolls are more than just a treat—they’re a celebration of flavor, texture, and homemade joy. Whether you’re baking for loved ones or savoring a quiet morning, they’re guaranteed to impress and delight.