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

Scale

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