Name: Strawberry Cheesecake Sweet Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 package active dry yeast; 1 cup warm milk; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 1/2 teaspoon salt; 2 eggs; 4 cups all-purpose flour; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 cup strawberry jam; 1/4 cup fresh strawberries, chopped; 1/2 cup powdered sugar (for glaze); 1–2 tablespoons water (for glaze)

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Soft, pillowy, and bursting with berry flavor, these Strawberry Cheesecake Sweet Rolls are everything I want in a dessert—or a dreamy breakfast. Each roll is packed with a luscious cream cheese filling, sweet strawberry jam, and a light glaze that ties it all together beautifully. Whether I serve them warm out of the oven or sneak one cold the next morning, they never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 package active dry yeast

1 cup warm milk

1/4 cup sugar

1/2 cup unsalted butter, melted

1/2 teaspoon salt

2 eggs

4 cups all-purpose flour

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/4 cup strawberry jam

1/4 cup fresh strawberries, chopped

1/2 cup powdered sugar (for glaze)

Directions

I start by mixing warm milk, sugar, and yeast in a small bowl. After a few minutes, it gets frothy—perfect for getting the dough going.

In a larger bowl, I combine that frothy yeast mixture with melted butter, salt, and eggs. Once it’s blended, I gradually add the flour until a soft dough forms.

I knead the dough on a floured surface for about 5 to 7 minutes until it’s smooth and elastic. Then, I place it in a greased bowl, cover it with a damp towel, and let it rise for about an hour.

While it rises, I make the cheesecake filling by beating together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Once the dough has doubled, I punch it down and roll it into a rectangle on a floured surface.

I spread the cheesecake filling evenly over the dough, followed by the strawberry jam and the chopped strawberries.

Then I roll it up tightly from one edge and slice it into 12 even pieces.

I arrange the rolls in a greased 9×13-inch baking dish, cover them again, and let them rise for 30 more minutes.

While the oven preheats to 350°F (175°C), I get everything ready for baking. Once they’re in, I bake the rolls for about 25 to 30 minutes until golden brown.

While they cool slightly, I whisk together powdered sugar and a bit of water to make the glaze and drizzle it over the warm rolls before serving.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 1 hour 50 minutes

Servings: 12 rolls

Calories: Around 300 kcal per serving

Variations

I sometimes swap the strawberry jam for raspberry or blueberry jam for a different fruity twist.

If I’m short on fresh strawberries, I just double up on the jam.

For a more decadent version, I add a handful of white chocolate chips over the cheesecake layer before rolling.

Want a tangier flavor? I stir a bit of lemon zest into the cream cheese mixture.

I also like using a mix of berries when I have them—strawberries, raspberries, and blueberries work beautifully together.

Storage/Reheating

I store leftover rolls in an airtight container in the fridge for up to 4 days. To reheat, I pop one in the microwave for about 20–30 seconds or warm them all in a 300°F oven for 10 minutes. I don’t usually freeze these because of the cream cheese filling, but if I do, I freeze them before baking and add the glaze fresh.

FAQs

How do I know when the dough has risen enough?

I check that the dough has doubled in size. If I press it lightly with a finger, the indentation should stay—it’s a good sign it’s ready.

Can I make these ahead of time?

Yes, I often prep the rolls and let them rise overnight in the fridge. In the morning, I let them come to room temperature before baking.

What if I don’t have fresh strawberries?

No problem—I just use extra strawberry jam or even frozen strawberries. I thaw and pat them dry before using to avoid extra moisture.

Can I use a stand mixer?

Definitely. I use the dough hook to knead the dough—it saves time and energy.

How do I keep the filling from leaking out?

I make sure not to overfill and leave a clean border when spreading the filling. Rolling the dough tightly also helps keep everything inside.

Conclusion

These Strawberry Cheesecake Sweet Rolls are one of my favorite ways to indulge in something sweet without a lot of fuss. They’re soft, creamy, and bursting with berry flavor—perfect for brunch, dessert, or a weekend baking session. I always find myself going back for just one more bite, and I bet others will too.

Recipe:

Strawberry Cheesecake Sweet Rolls

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Print Recipe

Soft, fluffy, and bursting with fruity flavor, these Strawberry Cheesecake Sweet Rolls are the ultimate sweet treat. A rich cream cheese filling swirled with strawberry jam and fresh berries brings the perfect balance of tangy and sweet. Ideal for brunch, dessert, or a weekend baking project, these rolls are easy to make and impossible to resist.

Total Time: 1 hour 50 minutes (including rise time)
Yield: 12 rolls

Instructions

In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
In a large bowl, mix the yeast mixture with melted butter, salt, and eggs. Gradually add flour until a soft dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Meanwhile, make the filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth.
Roll the dough into a large rectangle on a floured surface.
Spread the cream cheese filling evenly over the dough, followed by strawberry jam and chopped strawberries.
Roll tightly from one long side and slice into 12 equal rolls.
Arrange rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes or until golden brown.
Let rolls cool slightly. Whisk powdered sugar with water to create glaze, then drizzle over warm rolls. Serve and enjoy!