Name: Strawberry Cheesecake Rolls
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 4 cups all-purpose flour; 1/2 cup sugar; 2 1/4 teaspoons active dry yeast; 1 cup warm milk; 1/4 cup melted butter; 2 large eggs; 1 teaspoon salt; 8 oz cream cheese, softened; 1/3 cup sugar (for filling); 1 teaspoon vanilla extract; 1 cup fresh strawberries, chopped; 1 cup powdered sugar; 2-3 tablespoons milk (for glaze); 1/2 teaspoon vanilla extract (for glaze)

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Strawberry cheesecake rolls always take me back to those sweet weekend mornings when I want to make something extra special that feels like a hug on a plate. One morning, I had some fresh strawberries and cream cheese in the fridge and decided to twist them into a batch of soft, gooey rolls — the moment I pulled them out of the oven and saw that glossy strawberry glaze melting over the warm spirals, I knew I had created something magical and I couldn’t wait to share it with everyone at the table.

Ever since then, these strawberry cheesecake rolls have become my favorite way to brighten up brunch or celebrate slow mornings with my loved ones because they’re so fun to make and even more fun to eat. The sweet strawberries, creamy cheesecake filling, and buttery, fluffy dough create the perfect balance of flavors and textures that make each bite feel like a little piece of dessert heaven — and they always disappear in minutes!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
All-purpose flour – The base for the dough, making it soft and fluffy.
Sugar – Sweetens the dough and the filling.
Active dry yeast – Helps the dough rise and become airy.
Milk – Adds moisture and tenderness to the rolls.
Butter – Adds richness and a buttery flavor throughout.
Eggs – Bind the dough and make it tender.
Cream cheese – The key for that cheesecake swirl filling.
Fresh strawberries – Add juicy sweetness and a beautiful pop of color.
Powdered sugar – Used for the smooth, sweet glaze.
Vanilla extract – Adds warmth and depth to both the dough and glaze.
Salt – Balances the sweetness and enhances flavor.

Tools You’ll Need

Mixing bowls – For preparing dough and fillings separately.
Whisk – To mix wet ingredients and ensure smoothness.
Stand mixer or hand mixer – Makes kneading the dough easier and faster.
Rolling pin – Essential for rolling out the dough evenly.
Knife or dough cutter – For slicing the rolled dough into spirals.
Baking dish – Holds the rolls as they bake and rise together beautifully.
Oven – Bakes the rolls to golden perfection.
Small bowl – For making the glaze.

Instructions

Step 1: Make the dough

I start by warming the milk and mixing it with yeast and a bit of sugar, letting it sit until foamy. Then, I add the rest of the sugar, melted butter, eggs, and salt. I slowly mix in the flour until a soft dough forms. I knead it until smooth and elastic, then let it rise for about an hour until doubled in size.

Step 2: Prepare the filling

While the dough rises, I beat the cream cheese, sugar, and vanilla extract together until smooth. I chop the fresh strawberries and set them aside.

Step 3: Roll out the dough

Once risen, I punch down the dough and roll it out into a rectangle on a lightly floured surface. I spread the cream cheese filling evenly over the dough, then sprinkle the chopped strawberries on top.

Step 4: Roll and cut

I gently roll up the dough tightly into a log, then slice it into even pieces using a sharp knife. I place each piece into a greased baking dish, leaving a little space for them to expand.

Step 5: Second rise

I cover the rolls and let them rise again for about 30 minutes until puffy.

Step 6: Bake

I bake the rolls at 350°F for about 25 to 30 minutes, or until they’re golden brown and cooked through.

Step 7: Make and drizzle glaze

While the rolls cool slightly, I whisk together powdered sugar, vanilla, and a bit of milk to make the glaze. I drizzle it generously over the warm rolls so it melts beautifully.

Tips

If you want even more strawberry flavor, I sometimes mash a few strawberries into the cream cheese filling or stir them into the glaze. You can also add a bit of lemon zest for a fresh, bright twist. And don’t rush the rising times — it makes all the difference for that soft, fluffy texture!

Ways to Serve

I love serving these strawberry cheesecake rolls warm right out of the oven with a hot cup of coffee or tea. They’re also amazing as a sweet brunch centerpiece, perfect for special mornings or holidays. You can even pack them up and bring them to a picnic or gift them to friends — they always feel like a special treat.

Frequently Asked Questions

Can I make strawberry cheesecake rolls ahead of time?

Yes! You can assemble them the night before, refrigerate, and bake fresh in the morning.

Can I freeze strawberry cheesecake rolls?

Definitely. Freeze baked rolls without glaze and thaw before reheating and glazing.

Can I use other berries in strawberry cheesecake rolls?

Absolutely! Blueberries, raspberries, or a mix of berries all work beautifully.

See You in the Kitchen

I hope you give these strawberry cheesecake rolls a try soon! They’re a sweet, fun twist that makes any morning feel extra special. Let me know how they turn out or share your photos — I’d love to see your beautiful rolls!

Happy Cooking!