Creamy, fruity, and impossibly soft—these Strawberry Cheesecake Sweet Rolls are the breakfast dream you didn’t know you needed. Imagine pillowy yeast rolls swirled with a luscious cheesecake filling studded with fresh strawberries, topped with a glossy vanilla glaze that melts into every crevice. Fun fact: sweet rolls like these were often made for weekend brunches when families wanted something special without a bakery run. If you love a cozy brunch treat that’s both comforting and show-stopping, this recipe delivers.
This version is wonderfully simple to make at home and perfect for sharing with family. If you’ve tried my other brunch favorites, you might enjoy comparing the creamy filling in this recipe to the tropical twist in my banana-strawberry cheesecake fantasy, which also uses cheesecake-style filling but with a different fruit profile. Ready to bake? You’re in for a treat.
What is Strawberry Cheesecake Sweet Rolls?
What exactly are Strawberry Cheesecake Sweet Rolls—are they dessert, breakfast, or love disguised as pastry? A bit of all three. These are yeast-risen rolls filled with a smooth cheesecake mixture and fresh strawberries, rolled like a cinnamon roll and baked until golden. Why the name? Well, who wouldn’t call something that combines two universally adored things—cheesecake and sweet rolls—by both names?
Sometimes I joke that these were invented by someone who heard that “the way to a man’s heart is through his stomach.” Who can argue with that logic? Try these out and see if they don’t disappear in minutes. Give them a shot and let me know how your family reacts.
Why You’ll Love This:
- Creamy and fruity highlight: The star is the cheesecake filling—silky cream cheese blended with sour cream and vanilla—complemented by juicy fresh strawberries for bursts of brightness.
- Cost-saving and satisfying: Making these at home is much cheaper than buying gourmet rolls from a bakery, and you can use seasonal berries or on-sale cream cheese to save even more.
- Flavorful toppings and texture: The sweet vanilla glaze adds the perfect finish, balancing the richness of the filling and adding a soft, slightly sticky crust on top.
If you liked other cheesecake-inspired pastries on the blog, this is a natural follow-up and a great way to expand your brunch repertoire. Don’t wait—make a batch this weekend!
How to Make:
Quick Overview
This recipe is straightforward and forgiving: a simple yeast dough, a creamy cheesecake filling, and fresh strawberries rolled together and baked. Expect soft, tender rolls with a creamy center and a slightly crisp golden exterior. Total time: about 1 hour 30 minutes to 2 hours (including two rises). Active prep time is roughly 30-40 minutes.
Ingredients
- 2 1/4 tsp active dry yeast
- 1 cup warm milk (about 105–110°F / warm to the touch)
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour, plus extra for kneading
- 1/2 tsp salt
- 1 egg, room temperature
- 8 oz cream cheese, softened to room temperature
- 1/4 cup powdered sugar (for the filling)
- 1/2 tsp vanilla extract (for the filling)
- 1/4 cup sour cream, room temperature
- 1 cup fresh strawberries, chopped small
- 1/2 cup powdered sugar (for the glaze)
- 2 tbsp milk (for the glaze)
- 1/2 tsp vanilla extract (for the glaze)
Directions
- In a mixing bowl, combine warm milk, sugar, and yeast. Stir until dissolved. Let sit for about 5 minutes until the surface becomes foamy—this proves the yeast is active.
- Add melted butter, vanilla extract, egg, 3 1/2 cups flour, and salt to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic. If dough is sticky, sprinkle a little flour but avoid adding too much.
- Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- While the dough rises, make the filling: beat together softened cream cheese, 1/4 cup powdered sugar, 1/2 tsp vanilla extract, and sour cream until smooth. Gently fold in the chopped strawberries so the mixture stays slightly chunky.
- Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the cheesecake-strawberry filling evenly across the dough, leaving a small border.
- Starting from the long side, roll the dough tightly into a log. Use a sharp knife to slice the log into 12 equal pieces. Place the rolls cut-side up in a greased 9×13-inch baking dish.
- Cover the baking dish and let the rolls rise for another 30–40 minutes until puffy. Preheat your oven to 350°F (175°C) while they rise.
- Bake the rolls for 20–25 minutes until they are golden brown on top and cooked through. Rotate the pan halfway if your oven bakes unevenly.
- For the glaze, whisk together 1/2 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth. Drizzle the glaze over the rolls while they are slightly warm. Serve warm or at room temperature.
What to Serve With:
- A light mixed green salad with lemon vinaigrette to balance the sweetness.
- Fresh fruit platter (extra strawberries, blueberries, and sliced kiwi).
- Hot coffee, latte, or a fruity iced tea for brunch.
- Vanilla or berry yogurt on the side for a creamy complement.
- For a richer brunch: scrambled eggs and crispy bacon or a frittata.
Top Tips for Perfecting:
- Substitutions: Use Greek yogurt in place of sour cream for a tangy twist; light cream cheese works if needed.
- Dough texture: The dough should be soft but not overly sticky—add flour a tablespoon at a time if needed.
- Strawberries: Pat chopped strawberries dry with paper towel to avoid too much extra moisture in the filling.
- Rolling tip: Roll tightly but gently to avoid squeezing out the filling. Use dental floss or a sharp knife to get clean slices.
- Baking: If the tops brown too quickly, tent with foil for the last 5–10 minutes.
- Make-ahead: You can prepare the rolls, cover, and refrigerate overnight; bake in the morning, adding about 5–10 minutes to bake time if cold.
Storing and Reheating Tips:
- Refrigeration: Store cooled rolls in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze unglazed rolls in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge overnight and warm before glazing.
- Reheating: Warm individual rolls in the microwave for 15–25 seconds or reheat in a 325°F oven for 8–10 minutes until warmed through. Add fresh glaze after reheating for best texture.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them thoroughly and pat dry to prevent extra moisture that can make the filling runny.
Can I make these with a no-yeast dough?
You could adapt a quick-roll recipe using baking powder, but the texture will be denser and less airy than yeast rolls.
How do I prevent the filling from leaking out?
Spread filling evenly, leave a 1/2-inch border when rolling, and roll snugly but not too tight. Chilling the filling slightly can also help.
Can I substitute cream cheese with mascarpone?
Mascarpone will work and add a richer, slightly sweeter flavor; consider reducing added sugar slightly.
What’s the best way to get evenly sized rolls?
Use a ruler to measure the log length and cut into equal portions, or mark thirds and cut each third into quarters for 12 rolls.
Conclusion
These Strawberry Cheesecake Sweet Rolls are a delightful combination of creamy filling, tender yeast dough, and fresh fruit—perfect for a cozy weekend brunch or a special occasion. They’re easier to make than they look, family-friendly, and a great way to impress without a lot of fuss. If you want more inspiration or a slightly different take on the same flavors, check out this lovely variation at Strawberry Cheesecake Sweet Rolls {Spring Brunch} – The Busy Baker. Give these rolls a try and share them with someone who appreciates a homemade treat.
Strawberry Cheesecake Sweet Rolls
Equipment
- Mixing Bowl
- Baking Dish
- Rolling Pin
- Whisk
Ingredients
Dough Ingredients
- 2 1/4 tsp active dry yeast For activating the dough.
- 1 cup warm milk About 105–110°F.
- 1/2 cup sugar
- 1/2 cup unsalted butter Melted and slightly cooled.
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour Plus extra for kneading.
- 1/2 tsp salt
- 1 large egg Room temperature.
Filling Ingredients
- 8 oz cream cheese Softened to room temperature.
- 1/4 cup powdered sugar For the filling.
- 1/2 tsp vanilla extract For the filling.
- 1/4 cup sour cream Room temperature.
- 1 cup fresh strawberries Chopped small.
Glaze Ingredients
- 1/2 cup powdered sugar For the glaze.
- 2 tbsp milk For the glaze.
- 1/2 tsp vanilla extract For the glaze.
Instructions
- In a mixing bowl, combine warm milk, sugar, and yeast. Stir until dissolved. Let sit for about 5 minutes until the surface becomes foamy.
- Add melted butter, vanilla extract, egg, 3 1/2 cups flour, and salt to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- While the dough rises, make the filling: beat together softened cream cheese, 1/4 cup powdered sugar, 1/2 tsp vanilla extract, and sour cream until smooth. Gently fold in the chopped strawberries.
- Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the cheesecake-strawberry filling evenly across the dough.
- Starting from the long side, roll the dough tightly into a log. Slice the log into 12 equal pieces. Place the rolls cut-side up in a greased 9×13-inch baking dish.
- Cover the baking dish and let the rolls rise for another 30–40 minutes until puffy. Preheat your oven to 350°F (175°C) while they rise.
- Bake the rolls for 20–25 minutes until they are golden brown on top and cooked through.
- For the glaze, whisk together 1/2 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth. Drizzle the glaze over the rolls while they are slightly warm.