How to Make Easy Strawberry Cheesecake Sweet Rolls Recipe
If you’ve ever dreamed of combining the soft, pillowy allure of sweet rolls with the tangy creaminess of cheesecake and the bright, fresh burst of strawberries, you’re in for a real treat. Learning How to Make Easy Strawberry Cheesecake Sweet Rolls means unlocking a recipe that feels indulgent yet approachable—perfect for any occasion from lazy weekend breakfasts to festive brunches. These rolls are the kind of comfort food that fills your kitchen with heavenly scents and your heart with cozy joy.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a vital role: the dough creates that soft, tender base, the cheesecake filling adds richness and tang, and the strawberries bring a lively freshness with a subtle sweetness and hint of tartness. Together, they turn simple pantry staples into a sensational bake.
- All-purpose flour (4 cups / 480 g): The foundation of the dough, flour provides structure and softness when kneaded properly.
- Active dry yeast (1 packet / 2 ¼ tsp / 7 g): Essential for giving the dough a lovely rise and airy texture.
- Granulated sugar (½ cup + ⅓ cup + 2 tbsp): Balances the tart strawberries and cheesecake with just the right amount of sweetness.
- Warm milk (1 cup / 240 ml): Activates the yeast gently and tenderizes the dough for softness.
- Unsalted butter (¼ cup / 60 g): Adds richness and keeps the dough moist and flavorful.
- Eggs (2 large): Bind ingredients and contribute to the dough’s tender crumb.
- Salt (½ tsp): Enhances all the other flavors beautifully.
- Cream cheese (8 oz + 4 oz / 225 g + 115 g): The star of the filling and topping, creamy and tangy to balance sweetness.
- Vanilla extract (2 tsp): Adds warmth and depth to cheesecake and glaze.
- Fresh strawberries (2 cups / 300 g): The vibrant heart of the rolls, bursting with color and flavor.
- Lemon juice (1 tsp): Brightens the strawberry compote and elevates freshness.
- Cornstarch (1 tsp, optional): Helps thicken the strawberry layer for perfect spreadability.
- Powdered sugar (1 cup / 120 g): Sweetens the cream cheese glaze until it is luscious and smooth.
- Milk (2–3 tbsp): Adjusts glaze consistency to perfect drizzle texture.
- Graham cracker crumbs (¼ cup / 25 g, optional): Provides a delightful crunch and cheesecake vibe on top.
- Fresh strawberry slices (for garnish): Adds a fresh pop of color and texture at serving.
How to Make How to Make Easy Strawberry Cheesecake Sweet Rolls
Step 1: Prepare the Dough
Start by warming your milk to a cozy 110°F (43°C). It should feel pleasantly warm but not hot to the touch—that’s the perfect temperature to awaken your yeast without risking killing it. Dissolve the yeast and a bit of sugar in the milk and let it sit for 5 to 10 minutes until it becomes frothy and lively. This signals that your dough will rise beautifully. Next, mix in the softened butter, eggs, and salt, then gradually incorporate flour until you have a soft, slightly sticky dough. Knead it with love for about 8 to 10 minutes until smooth and elastic. Set your dough in a greased bowl, cover it warmly, and let it double in size in about 1 to 2 hours.
Step 2: Make the Cheesecake Filling
While your dough rises, whip together the softened cream cheese, sugar, and vanilla extract until smooth and spreadable. This filling is the reason these rolls are irresistible: creamy, sweet, and with just a hint of vanilla warmth, it will spread over your dough like a velvet blanket.
Step 3: Prepare the Strawberries
For the strawberry layer, you have a delightful choice—either fresh slices for a juicy burst or a gently cooked compote with sugar and lemon juice that softens and intensifies the berry goodness. Cook your strawberries with sugar and lemon juice until they soften, then stir in cornstarch if you want a thicker consistency that won’t sog the dough. The bright red notes bring freshness and sweetness that elevate the whole roll.
Step 4: Assemble the Rolls
Roll your risen dough into a large rectangle, approximately 12 by 16 inches, dusting lightly with flour as needed. Spread your cheesecake filling across the surface evenly, then layer on the prepared strawberries with care. Starting from the long edge, roll the dough tightly into a log; this is where all those beautiful layers start to show through. Use a serrated knife or dental floss to slice your roll into 12 even pieces—each one a miniature masterpiece waiting to be baked.
Step 5: Second Rise
Arrange your rolls in a greased baking dish, leaving a snug but comfortable space between them. Cover loosely and allow the rolls to rise again for 30 to 40 minutes. This second rise ensures they’ll be soft and fluffy after baking, with that dreamy, tender crumb.
Step 6: Bake
Pop your rolls into a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes or until they’re stunningly golden brown and just begging to be tasted. The smell will be absolutely intoxicating.
Step 7: Add Toppings
While they’re still warm, drizzle the cream cheese glaze over the rolls—a luscious swirl of cream cheese, powdered sugar, vanilla, and just enough milk to make it perfectly drizzle-ready. Sprinkle crushed graham cracker crumbs on top for a nostalgic cheesecake crunch, and finish with fresh strawberry slices that add a pop of color and freshness right before serving.
How to Serve How to Make Easy Strawberry Cheesecake Sweet Rolls
Garnishes
Elevate these rolls with a light dusting of powdered sugar or a few extra fresh strawberry slices. You can also sprinkle chopped toasted nuts like pecans or almonds for a savory contrast that pairs beautifully with the creamy, sweet layers.
Side Dishes
Nothing complements the richness of these rolls like a crisp, tangy fruit salad or fresh berries to keep the palette bright. For a hearty brunch, pair with scrambled eggs or even light yogurt parfaits. A hot cup of coffee or a glass of chilled mimosa also rounds out the meal delightfully.
Creative Ways to Present
Try serving your rolls on a rustic wooden board surrounded by bowls of fresh strawberries and whipped cream to make a stunning display. Or place them in colorful cupcake liners for a grab-and-go treat at parties. These sweet rolls are fabulous warm or at room temperature, making them perfect for setting out buffet-style as well.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover rolls in an airtight container and keep at room temperature for up to two days. For longer freshness, refrigerating them in a sealed container for up to five days works well. When chilled, these rolls stay moist and flavorful but will benefit from a quick warm-up before serving.
Freezing
You can freeze these sweet rolls either before or after baking. To freeze unbaked rolls, arrange them on a tray and freeze until firm; then transfer to a freezer-safe bag or container. When ready, bake them straight from frozen with a few extra minutes added to the baking time. Baked rolls freeze beautifully too—wrap them tightly in foil and freeze for up to three months.
Reheating
To revive your sweet rolls, warm them in a 300°F (150°C) oven for about 10-15 minutes or microwave gently for 20-30 seconds. This brings out that fresh-baked warmth and soft texture, as if they just came out of the oven.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture that could make the rolls soggy. Cooking them into a compote with sugar and lemon juice helps manage moisture and intensifies flavor.
Is it possible to make the dough without eggs?
While eggs contribute to the dough’s tenderness and richness, you can experiment with an egg substitute like applesauce or a flax egg. Keep in mind this may slightly change the texture and the rise.
How long do these sweet rolls stay fresh after baking?
They are best enjoyed within 2 days at room temperature. Keeping them refrigerated extends freshness up to 5 days, just make sure to reheat before serving for the best experience.
Can I prepare these rolls the night before baking?
Yes! After assembling and slicing, cover the rolls tightly and refrigerate overnight for a slow second rise. Bake fresh in the morning for a wonderful fresh-baked aroma and flavor.
What’s the best way to prevent the rolls from becoming soggy?
Pat fresh strawberries dry before layering and avoid overly juicy fillings. Using a thickened strawberry compote also helps keep moisture in check, maintaining that perfect soft but not soggy texture.
Final Thoughts
There’s something truly special about mastering How to Make Easy Strawberry Cheesecake Sweet Rolls. They’re a joyful, comforting treat that’s perfect for sharing and celebrating the simple pleasures of baking at home. Whether you’re making them for a family brunch, a cozy breakfast, or just because, these sweet rolls will quickly become one of your favorite go-to recipes. So go ahead, roll up your sleeves and dive into this delicious adventure—you won’t be disappointed!
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How to Make Easy Strawberry Cheesecake Sweet Rolls Recipe
- Total Time: 2 hours 40 minutes
- Yield: 12 large rolls 1x
- Diet: Vegetarian
Description
Deliciously soft and flavorful Easy Strawberry Cheesecake Sweet Rolls combine a tender yeast dough with a creamy cheesecake filling and fresh strawberry layer, topped with a luscious cream cheese glaze and optional graham cracker crunch. Perfect for breakfast, brunch, or dessert, these rolls are versatile and can be customized with various toppings and flavors.
Ingredients
Dough
- 4 cups (480 g) all-purpose flour, plus extra for dusting
- 1 packet (2 ¼ tsp / 7 g) active dry yeast or instant yeast
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) warm milk (about 110°F / 43°C)
- ¼ cup (60 g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ tsp salt
Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- ⅓ cup (65 g) granulated sugar
- 1 tsp vanilla extract
Strawberry Layer
- 2 cups (300 g) fresh strawberries, chopped (or frozen, thawed & drained)
- 2 tbsp granulated sugar (adjust based on sweetness of berries)
- 1 tsp lemon juice
- 1 tsp cornstarch (optional, to thicken compote)
Topping
- 4 oz (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (to thin glaze)
- ¼ cup (25 g) graham cracker crumbs (optional, for crunch)
- Fresh strawberry slices (for garnish)
Instructions
- Prepare the Dough: Warm the milk until just lukewarm (about 110°F / 43°C). Dissolve the yeast and sugar into the milk and let it sit for 5–10 minutes until frothy. Mix in softened butter, eggs, and salt. Gradually add flour until a soft, slightly sticky dough forms. Knead by hand or with a mixer for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1–2 hours until doubled in size.
- Make the Cheesecake Filling: Beat the softened cream cheese with sugar and vanilla extract until smooth and spreadable but not runny. Set aside.
- Prepare the Strawberry Layer: Cook the strawberries with sugar and lemon juice in a saucepan over medium heat to make a compote, optionally adding cornstarch to thicken. Alternatively, use fresh sliced strawberries for a fresher texture.
- Assemble the Rolls: Roll the risen dough out into a rectangle approximately 12×16 inches. Spread the cheesecake filling evenly over the dough, then add the strawberry compote or fresh slices on top. Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 even rolls using a serrated knife or dental floss.
- Second Rise: Arrange the rolls in a greased baking dish with some spacing. Cover loosely and let them rise for 30–40 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown and cooked through.
- Add Toppings: Prepare the cream cheese glaze by beating the softened cream cheese with powdered sugar, vanilla extract, and enough milk to thin to a drizzle consistency. Drizzle the glaze over the warm rolls. Sprinkle with crushed graham cracker crumbs and garnish with fresh strawberry slices for an extra touch.
Notes
- Activate yeast properly: Ensure milk is warm but not hot to effectively activate yeast without killing it.
- To prevent sogginess when using fresh strawberries, pat them dry before layering.
- Overnight proofing is possible: After assembling rolls, refrigerate covered overnight and bake fresh in the morning.
- To freeze, assemble rolls, freeze unbaked, then bake from frozen adding a few extra minutes to baking time.
- Adjust sugar amounts in strawberry layer based on berry sweetness for best balance.
- For a quicker version, use refrigerated crescent roll dough instead of making dough from scratch.
- Try variations such as adding cinnamon to the filling, chocolate chips, or using a berry medley instead of only strawberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
Keywords: strawberry sweet rolls, cheesecake rolls, strawberry dessert, breakfast rolls, cream cheese glaze, yeast dough, easy sweet rolls
