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Delicious strawberry cheesecake sweet rolls with creamy topping and fresh strawberries
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5 from 1 vote

Strawberry Cheesecake Sweet Rolls

Creamy, fruity, and impossibly soft—these Strawberry Cheesecake Sweet Rolls are the breakfast dream you didn’t know you needed.
Prep Time40 minutes
Cook Time25 minutes
Total Time1 hour 45 minutes
Course: Breakfast
Cuisine: American
Keyword: Brunch, Easy
Servings: 12 servings

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.

Notes

Store cooled rolls in an airtight container in the refrigerator for up to 4 days. Freeze unglazed rolls for up to 2 months.