I still remember the first time I made these Easy Strawberry Cheesecake Sweet Rolls—it was a happy accident during a lazy Sunday brunch experiment. I wanted something that combined my love for cinnamon rolls with fresh summer strawberries, and oh boy, did these deliver! The moment that sweet cream cheese filling mingled with juicy strawberries inside soft, pillowy dough, I knew I’d stumbled onto something special.
What I love most is how simple they are to make—no fancy techniques, just good old-fashioned baking magic. These rolls bring together the best parts of strawberry cheesecake and warm sweet rolls in one irresistible package. Perfect for when you want to impress but don’t have all day to spend in the kitchen. Trust me, your family will beg you to make these again and again!
Why You’ll Love These Easy Strawberry Cheesecake Sweet Rolls
Let me tell you why these sweet rolls became my go-to treat for everything from lazy weekends to special occasions:
- The dough bakes up incredibly soft and pillowy—just like your favorite cinnamon rolls but with a fruity twist
- The creamy cheesecake filling makes every bite rich and decadent without being too heavy
- Fresh strawberries add bright, juicy bursts that balance the sweetness perfectly
- They’re easier than they look—no complicated steps, just simple mixing and rolling
- That vanilla glaze drizzle takes them from good to “oh my goodness” delicious
Seriously, one bite and you’ll understand why I make these at least twice every strawberry season!
Ingredients for Easy Strawberry Cheesecake Sweet Rolls
Gathering the right ingredients is half the battle with these sweet rolls—but don’t worry, I’ve kept everything simple and accessible. Here’s what you’ll need, organized so you can check things off as you go:
For the Dough:
- 3 ½ cups all-purpose flour (spoon and leveled—don’t scoop!)
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (that’s one standard packet)
- ½ teaspoon salt
- ¾ cup warm milk (about 110°F—warm to touch but not hot)
- ¼ cup unsalted butter, softened (leave it out for 30 minutes)
- 1 large egg, room temperature
For the Cheesecake Filling:
- 8 ounces cream cheese, softened (this is crucial—no cold bricks!)
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract (the real stuff makes a difference)
For the Strawberry Filling:
- 1 ½ cups fresh strawberries, chopped small (about 10 medium berries)
- 2 tablespoons granulated sugar (adjust based on berry sweetness)
- 1 tablespoon cornstarch (this keeps things from getting soupy)
- 1 tablespoon lemon juice (brightens everything up)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk (start with 2, add more as needed)
- ½ teaspoon vanilla extract
See? Nothing too crazy—just good, simple ingredients that come together to make something magical. Now let’s get mixing!
How to Make Easy Strawberry Cheesecake Sweet Rolls
Don’t let the layers fool you—these sweet rolls come together like a dream if you follow these simple steps. I’ve made this recipe dozens of times, and these techniques never fail me!
Preparing the Dough
First, whisk together your flour, sugar, yeast, and salt in a large bowl. Now here’s the secret—your milk should be warm like a cozy bath (around 110°F). Too hot and you’ll kill the yeast; too cold and it won’t activate properly. Add the warm milk, softened butter, and egg all at once. Mix until it forms a shaggy dough, then turn it out onto a floured surface.
Knead for about 5 minutes until smooth and elastic—it should feel like a soft pillow when you poke it. Pop it back in the bowl, cover with a towel, and let it rise in a warm spot for 1 hour. You’ll know it’s ready when it’s doubled in size!
Making the Cheesecake and Strawberry Fillings
While the dough rises, make your fillings. For the cheesecake part, beat the softened cream cheese until smooth—no lumps allowed! Mix in the sugar and vanilla until creamy. Set this aside.
For the strawberries, toss them with sugar, cornstarch, and lemon juice. The cornstarch is crucial—it thickens the juices so your rolls don’t get soggy. Let this sit while you roll out the dough.
Assembling and Baking the Rolls
Roll the risen dough into a 12×16 inch rectangle on a floured surface. Spread the cheesecake filling evenly, leaving a half-inch border. Scatter the strawberry mixture over the top.
Now the fun part! Starting from the long side, roll it up tightly like a jelly roll. Use dental floss or a sharp knife to cut into 12 even slices. Arrange them in a greased 9×13 inch pan with some space between each—they’ll puff up nicely!
Cover and let rise again for 30 minutes while your oven preheats to 350°F. Bake for 25-30 minutes until golden brown on top. Your kitchen will smell amazing!
Adding the Glaze
Let the rolls cool just slightly—about 10 minutes—before glazing. Whisk together your powdered sugar, milk, and vanilla until smooth. Drizzle generously over the warm rolls. The glaze will soak in a bit, making every bite heavenly!
Tips for Perfect Easy Strawberry Cheesecake Sweet Rolls
After making these sweet rolls more times than I can count, I’ve picked up some foolproof tricks to guarantee bakery-worthy results every single time:
- Room temp is key – Cold cream cheese will tear your dough, and hard butter won’t cream properly. I leave everything out for at least 30 minutes before starting.
- Don’t overfill – That half-inch border around the edges? Non-negotiable! Too much filling makes rolling messy and can cause leaks during baking.
- Test your dough – It should spring back slowly when poked. If it stays indented, it needs more rising time.
- Slice with floss – A piece of unflavored dental floss gives cleaner cuts than a knife and won’t squish your beautiful swirls.
- Watch the bake – Ovens vary, so start checking at 20 minutes. They’re done when golden but still slightly soft in the center.
Follow these simple tips, and you’ll have sweet roll perfection—I promise!
Variations for Easy Strawberry Cheesecake Sweet Rolls
Once you’ve mastered the original, try these fun twists—I’ve tested them all! Swap strawberries for blueberries (add a pinch of cinnamon to their filling) or use raspberries for a tart twist. For citrus lovers, mix orange zest into the glaze instead of vanilla. My neighbor swears by adding white chocolate chips to the cheesecake filling—divine! The possibilities are endless with this versatile recipe.
Serving and Storing Easy Strawberry Cheesecake Sweet Rolls
Oh, you’ll want to serve these sweet rolls warm—that’s when the cheesecake filling is gloriously creamy and the strawberries are at their juiciest! I usually let them cool just enough so no one burns their tongue, about 10 minutes after baking. Leftovers? No problem! Store them in an airtight container at room temperature for up to 2 days, or pop them in the fridge for 3-4 days. They freeze beautifully too—just wrap individual rolls tightly in plastic wrap, then foil, and freeze for up to 2 months. A quick 30-second zap in the microwave brings them right back to life!
Nutritional Information
Now, let’s be real—these Easy Strawberry Cheesecake Sweet Rolls are definitely a treat, not health food! But because I know some folks like to keep track, here are the approximate nutrition facts per roll (based on 12 servings):
- Calories: 280
- Fat: 10g (6g saturated)
- Carbohydrates: 42g
- Protein: 5g
Remember, these are estimates—your actual counts might vary slightly based on ingredient brands and exact measurements. But honestly? When something tastes this good, sometimes it’s okay not to count!
Frequently Asked Questions
I get asked about these sweet rolls all the time—here are the answers to the most common questions that pop up:
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw them completely first and drain off excess liquid (save that juice for smoothies!). You might need an extra teaspoon of cornstarch since frozen berries release more moisture during baking.
How should I store leftovers?
These keep best in an airtight container at room temperature for 2 days or in the fridge for 3-4 days. The glaze might soak in more over time, but they’re still delicious! I like to warm leftovers for 15 seconds in the microwave before eating.
Can I make these ahead of time?
You bet! Prepare through the second rise, then cover tightly and refrigerate overnight. In the morning, let them sit at room temp for 30 minutes while the oven preheats, then bake as directed. The dough actually develops more flavor this way!
Why did my rolls turn out dense?
Usually this means the yeast didn’t activate properly—check that your milk wasn’t too hot, and make sure your yeast isn’t expired. Also, don’t skip the full rising times—patience makes pillowy rolls!
Share Your Easy Strawberry Cheesecake Sweet Rolls
I’d love to hear how your sweet rolls turn out! Snap a photo of that gorgeous swirl or tell me about your favorite variation—nothing makes me happier than seeing others enjoy this recipe as much as I do.
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Irresistible Easy Strawberry Cheesecake Sweet Rolls
- Total Time: 2 hours
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delicious strawberry cheesecake sweet rolls with soft dough, creamy filling, and fresh strawberry topping.
Ingredients
- For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (or one packet)
- ½ teaspoon salt
- ¾ cup warm milk
- ¼ cup unsalted butter, softened
- 1 large egg
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- For the Strawberry Filling:
- 1 ½ cups fresh strawberries, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Mix flour, sugar, yeast, and salt in a bowl.
- Add warm milk, butter, and egg. Knead until smooth.
- Let the dough rise for 1 hour.
- Beat cream cheese, sugar, and vanilla for the filling.
- Roll out dough and spread the cheesecake filling evenly.
- Toss strawberries with sugar, cornstarch, and lemon juice.
- Spread strawberries over the filling.
- Roll the dough tightly and slice into rolls.
- Place rolls in a baking dish and let rise for 30 minutes.
- Bake at 350°F for 25–30 minutes.
- Mix powdered sugar, milk, and vanilla for the glaze.
- Drizzle glaze over warm rolls.
Notes
- Use room-temperature ingredients for best results.
- Let dough rise in a warm place.
- Adjust sugar in strawberry filling based on sweetness preference.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: strawberry cheesecake sweet rolls, easy dessert recipe, homemade rolls
