Strawberry Cheesecake Sweet Roll Recipe
If you’re a fan of indulgent desserts that combine fruit, creaminess, and pillowy-soft dough, this Strawberry Cheesecake Sweet Roll Recipe is about to become your new obsession. Imagine the richness of a classic cheesecake swirled inside a soft sweet roll, laced with vibrant strawberry filling, and crowned with a silky cream cheese glaze. Yes—it’s as dreamy as it sounds.
Whether you’re hosting a weekend brunch, treating your family, or simply satisfying your sweet tooth, these sweet rolls strike the perfect balance between bakery-worthy presentation and cozy homemade comfort. Let’s dive deep into every detail you need to master this crowd-pleasing creation.
Why You’ll Love This Strawberry Cheesecake Sweet Roll Recipe
This isn’t your average cinnamon roll with a berry twist. Our Strawberry Cheesecake Sweet Roll Recipe goes the extra mile by combining a homemade strawberry compote with a luscious cheesecake-style filling. These rolls are:
- Soft, fluffy, and rich – thanks to a perfectly proofed dough.
- Fruity and tangy – with fresh strawberry flavor that cuts through the richness.
- Visually stunning – a showstopper on any breakfast or dessert table.
- Customizable – easily adaptable with different fruits or spices.
You don’t need to be a professional baker to pull this off, but you will feel like one by the time you’re done.
Ingredients You’ll Need
Let’s break it down by components so you can see exactly what you’ll need.
For the Dough
- 4 cups all-purpose flour (plus extra for dusting)
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm milk (110°F)
- ⅓ cup granulated sugar
- 1 tsp salt
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted and slightly cooled
For the Strawberry Filling
- 2 cups fresh or frozen strawberries, diced
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp cold water
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk or heavy cream
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Stir and let sit for 5–10 minutes until foamy. This step ensures your yeast is alive and ready to rise.
2. Make the Dough
In a large mixing bowl (or stand mixer with dough hook), combine the flour, sugar, and salt. Add the yeast mixture, eggs, and melted butter. Mix until a shaggy dough forms, then knead for 8–10 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm area for 1 to 1½ hours, or until doubled in size.
3. Prepare the Strawberry Filling
While the dough rises, cook the strawberries, sugar, and lemon juice in a saucepan over medium heat. Stir frequently as the berries break down. Once bubbling, stir in the cornstarch slurry. Cook another 1–2 minutes until thickened. Cool completely before using.
4. Prepare the Cheesecake Filling
In a medium bowl, beat cream cheese, sugar, vanilla, and egg yolk until smooth and creamy. Set aside.
5. Roll, Fill, and Cut
Once the dough has doubled, punch it down and roll it into a large rectangle (about 12×18 inches) on a floured surface.
Spread the cheesecake filling over the dough, leaving a ½-inch border. Spoon the cooled strawberry filling evenly over the top.
Starting from the long edge, roll the dough into a tight log. Slice into 12 equal rolls using dental floss or a very sharp knife.
6. Second Rise
Place rolls in a greased 9×13-inch baking dish. Cover and let them rise for 30–45 minutes until puffy.
7. Bake
Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, or until the tops are golden and the centers are cooked through.
8. Glaze
While still slightly warm, drizzle with cream cheese glaze. For a thicker glaze, use less milk. For a pourable consistency, add more milk a teaspoon at a time.
Expert Tips for Perfect Rolls
- Use room temperature ingredients: This helps the dough come together evenly and proof more efficiently.
- Don’t overfill: It’s tempting, but too much filling makes it hard to roll and slice cleanly.
- Chill the strawberry compote: A cool filling won’t melt into the dough and cause leaks.
- Check for doneness: Rolls should be golden on top and register 190–200°F internally.
Make-Ahead & Storage Instructions
To make ahead: Prepare the rolls through the second rise, cover tightly, and refrigerate overnight. Bring to room temperature for 30 minutes before baking.
To store: Keep leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days. Reheat in the microwave or oven until warm.
To freeze: Freeze baked (but unglazed) rolls for up to 2 months. Thaw and reheat before glazing and serving.
Delicious Variations to Try
- Berry Medley Rolls: Mix strawberries with raspberries or blueberries.
- Lemon Strawberry Rolls: Add lemon zest to the cheesecake filling and glaze.
- Chocolate Strawberry Rolls: Sprinkle mini chocolate chips over the strawberry layer before rolling.
- Nutty Crunch: Add crushed pecans or sliced almonds for texture.
Serving Suggestions
These Strawberry Cheesecake Sweet Rolls shine on their own, but you can elevate your presentation with:
- A dollop of whipped cream and fresh strawberries
- A dusting of powdered sugar
- Pairing with espresso, cappuccino, or a vanilla latte
- Serving warm with vanilla bean ice cream as a dessert
For brunch, serve alongside savory items like quiches or breakfast casseroles for balance.
Frequently Asked Questions
Can I use store-bought dough?
Yes, but homemade dough will always deliver superior texture and flavor. If you’re short on time, look for refrigerated sweet roll dough.
Can I use frozen strawberries?
Absolutely. Just be sure to thaw and drain them well before making the filling.
Why are my rolls dry or dense?
This could be from overbaking or using too much flour. Always measure carefully and check for doneness.
Can I double the recipe?
Yes, this recipe scales well. Use two pans and rotate them halfway through baking.
Final Thoughts
This Strawberry Cheesecake Sweet Roll Recipe is everything a comfort dessert should be: rich, flavorful, and irresistibly tender. With the perfect marriage of tangy cream cheese and sweet strawberries, wrapped in pillowy dough and topped with luscious glaze, these rolls deliver bakery-level indulgence right from your kitchen.
Whether you’re making them for a special occasion or a cozy weekend breakfast, they’re guaranteed to impress. So grab your apron, warm up the oven, and treat yourself—you’ve earned it.
Strawberry Cheesecake Sweet Roll Recipe
Ingredients
For the Dough:
- 4 cups all-purpose flour plus extra for dusting
- 1 packet 2 ¼ tsp active dry yeast
- ¾ cup warm milk 110°F
- ⅓ cup granulated sugar
- 1 tsp salt
- 2 large eggs room temperature
- ⅓ cup unsalted butter melted
For the Strawberry Filling:
- 2 cups fresh or frozen strawberries diced
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp cold water slurry
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
For the Cream Cheese Glaze:
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 2 –3 tbsp milk or heavy cream
- ½ tsp vanilla extract
Instructions
- Activate Yeast: In a bowl, mix warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- Prepare Dough: In a large bowl, combine flour, sugar, and salt. Add yeast mixture, eggs, and melted butter. Knead until a smooth, elastic dough forms (8–10 minutes). Cover and let rise for 1–1.5 hours.
- Make Strawberry Filling: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until bubbly. Stir in cornstarch slurry and cook 1–2 more minutes until thickened. Cool completely.
- Make Cheesecake Filling: Beat cream cheese, sugar, vanilla, and egg yolk in a bowl until smooth and creamy.
- Roll & Fill: Roll dough into a 12×18-inch rectangle. Spread cheesecake filling, then strawberry compote. Roll tightly and slice into 12 rolls.
- Second Rise: Arrange rolls in a greased 9×13-inch pan. Cover and let rise for 30–45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes or until golden and cooked through.
- Make Glaze & Finish: Mix glaze ingredients until smooth. Drizzle over warm rolls. Serve and enjoy!
Notes
- Make Ahead: Assemble the rolls the night before, cover, and refrigerate. Let them come to room temp before baking the next morning.
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat before serving.
- Freeze: You can freeze the unglazed baked rolls for up to 2 months. Thaw and reheat, then glaze.
- Variations: Try adding lemon zest to the cheesecake mixture, or swap strawberries for blueberries, raspberries, or a mixed berry blend. Add nuts for texture if desired.