The Memory Behind This Treat

The very first time I tested these Strawberry Cheesecake Sweet Rolls, it was a slow, gray Sunday when everyone in my house seemed to be moving in slippers. I remember staring at a bowl of slightly wrinkled strawberries that were too soft for snacking but too pretty to waste. Cream cheese was on sale that week, so I had two blocks sitting in the fridge, begging to be turned into something cozier than a plain cheesecake. As the dough rose on the counter, the kitchen grew warm and yeasty, and that familiar “bakery at 7 a.m.” smell started to creep in. By the time I spread the plush strawberry cream cheese filling over the pillowy dough, my kids had already wandered in, asking what smelled “like summer and a bakery had a baby.”

These Strawberry Cheesecake Sweet Rolls quickly became our compromise between “dessert-for-breakfast” and “let’s pretend we’re wholesome.” I realized they were special the second time I made them, when I swapped in raspberries just to see if anyone would notice—and they did, immediately. Now they’re the kind of thing I make when I’d normally make classic cinnamon rolls, but want something a little brighter and a bit more fun, kind of like trading your cozy sweater for a floral dress. I’ve served them on Easter morning, next to a bowl of fruit and a pot of strong coffee, and on an ordinary Tuesday when everyone just needed a soft, sweet start. And every time I pull a pan of these out of the oven, that swirl of golden dough and pink filling still makes me pause for a second before we dive in.

How To Make It (Mix & Ingredients)

To get ultra-pillowy Strawberry Cheesecake Sweet Rolls, you’ll start with a soft, enriched dough. Warm your milk just to slightly warmer than body temperature—you should be able to comfortably hold a finger in it. Whisk in the sugar and yeast, then let it sit until it turns foamy and smells a little bready, about 5–10 minutes; if nothing happens, your yeast may be dead and it’s worth starting over. Add your eggs, melted (but not hot) butter, and about 3 ½ cups of the flour, mixing until a shaggy dough forms, then slowly work in the remaining flour only if needed. You’re aiming for a dough that’s soft and a bit tacky, not dry; if it cleans the sides of the bowl but still gently sticks at the bottom, you’re in the sweet spot.

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Instructions Process of Strawberry Cheesecake Sweet Rolls

Once you turn the dough onto a floured counter, knead for about 8–10 minutes until it’s smooth and elastic; it should stretch without tearing easily. If you’re using gluten-free flour, you’ll notice the dough feels more like thick cookie dough than bouncy bread dough—that’s normal, so just avoid adding too much extra flour. Let the dough rise in a greased bowl, covered, in a warm spot until doubled and pillowy. While it rises, beat together your softened cream cheese, sugar, and vanilla until completely smooth, then gently fold in the diced strawberries so they don’t turn the mixture watery. The filling should be thick and spreadable, like a fluffy cheesecake—if the berries are very juicy, blot them with a paper towel first, or your beautiful Strawberry Cheesecake Sweet Rolls can leak and get messy in the pan.

Make-Ahead & Storage

One of my favorite things about these Strawberry Cheesecake Sweet Rolls is how make-ahead friendly they are, which makes them perfect for holidays, brunch guests, or sleepy weekend mornings. For an overnight option, assemble the rolls all the way through step 6, cover the pan tightly with plastic wrap, and refrigerate for up to 16 hours. In the morning, let them sit at room temperature for 45–60 minutes to finish their rise, then bake as directed. If your kitchen runs cool and they seem a bit sluggish, you can set the pan on top of a warm (but off) oven to gently encourage that final puff. This method gives you fresh-baked, pillowy rolls without having to knead dough before coffee.

If you want to work even further ahead, you can also freeze unbaked rolls after slicing and placing them in the pan. Wrap the pan well in plastic, then foil, and freeze for up to 2 months. When you’re ready to bake, thaw overnight in the fridge, then let them rise at room temperature until puffy before baking. Leftover baked Strawberry Cheesecake Sweet Rolls keep nicely, too: cover the pan or store them in an airtight container in the fridge for up to 3 days. Reheat individual rolls in the microwave for 15–20 seconds or warm a whole pan, loosely covered with foil, in a 300°F oven for 10–15 minutes so they stay soft, not dried out.

Because of the creamy strawberry cheesecake filling, I recommend refrigerating any rolls that sit out for more than 2 hours, especially in warmer months. If you love planning dessert-style breakfasts, these store just as nicely alongside treats like cinnamon rolls or fruity coffee cake, and you can often bake all three in one brunch spread. For longer storage, you can freeze fully baked rolls: cool completely, wrap well, and freeze for up to 1 month. Thaw overnight in the fridge, then warm gently before serving; the texture stays tender and pillowy, and the flavor of the strawberries and cream cheese is still wonderfully rich.

Best Ingredients & Party Variations

To make these Strawberry Cheesecake Sweet Rolls truly shine, treat each ingredient like it matters—because it does. Use bread flour or a higher-protein all-purpose flour if you want extra chewy, bakery-style rolls; stick with regular all-purpose for a softer, more pillowy bite. Warm whole milk (or a rich oat or soy milk) gives the dough a tender crumb, while real butter adds flavor and that slightly caramelized edge as the rolls bake. For the filling, use full-fat cream cheese so it stays silky, not runny, and choose strawberries that smell sweet and fragrant; if they don’t smell like strawberries, they won’t taste like much after baking. Dice the berries small so the filling spreads evenly and doesn’t create soggy pockets in your rolls.

When you’re making these for a party or brunch spread, it’s easy—and fun—to play with variations. For a berry bar vibe, divide the dough in half and fill one batch with strawberries and the other with blueberries or raspberries to create a colorful platter of Strawberry Cheesecake Sweet Rolls and mixed-berry cousins. Swirl a spoonful of strawberry jam into the cream cheese filling if your fresh berries are a little weak on flavor, or add a sprinkle of mini white chocolate chips for a dessert-leaning version. For a spring baby shower or Mother’s Day brunch, finish the baked rolls with a pale pink strawberry cream cheese glaze on half, and a simple vanilla glaze on the rest for contrast. And if you’re hosting overnight guests, assemble the rolls the night before, tuck the pan in the fridge, and bake them off fresh in the morning so your kitchen smells like a bakery by breakfast.

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Serving of Strawberry Cheesecake Sweet Rolls

Conclusion

If you’ve made it this far, I hope you’re already picturing a warm pan of Strawberry Cheesecake Sweet Rolls in the center of your table, surrounded by people you love. There’s something quietly magical about pulling soft, frosting-glossed rolls from the oven while the kitchen smells like strawberries, vanilla, and melted butter. It turns an ordinary morning into a little celebration, whether it’s a lazy Sunday breakfast, a holiday brunch, or just a sweet surprise “because we could.”

I’ve learned over the years that recipes like this don’t just feed people – they slow everyone down for a minute. Phones get put aside, coffee gets refilled, and suddenly you’re sharing stories over sticky fingers and pink-swirled crumbs. That’s the kind of memory I want for you too.

So when you’re ready, take a deep breath, trust the dough, and give this recipe a try. You absolutely can do this, and I’m right here cheering you on from my kitchen.

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Recipe

Strawberry Cheesecake Sweet Rolls

Soft, pillowy breakfast rolls filled with creamy strawberry cheesecake and baked until golden.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 12 rolls

Calories 250 kcal

Ingredients

  

Ingredients

• 4 cups all-purpose flour
• 1 cup whole milk warmed to 110°F
• 1/4 cup granulated sugar plus 1/4 cup granulated sugar for filling
• 2 teaspoons active dry or instant yeast
• 2 large eggs room temperature
• 1/2 cup unsalted butter melted and slightly cooled
• 1 teaspoon vanilla bean paste
• 8 oz cream cheese softened
• 1 cup fresh strawberries finely diced
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter softened, for greasing and brushing
• 1/2 cup powdered sugar for dusting or light icing
• 1 –2 tablespoons milk or cream for mixing with powdered sugar (if making icing)

Instructions

 

• In a large mixing bowl, combine the warm milk, 1/4 cup granulated sugar, and yeast, whisk to dissolve, and let sit for 5–10 minutes until foamy.
• Add the eggs, melted butter, and vanilla bean paste to the yeast mixture and whisk until smooth.
• Add 3 1/2 cups of the flour and the salt to the bowl and stir with a wooden spoon or dough hook until a soft, shaggy dough forms.
• Gradually add the remaining 1/2 cup flour, a little at a time, mixing until the dough is soft, slightly tacky, and pulls away from the sides of the bowl.
• Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and stretchy.
• Lightly grease a large bowl with about 1 tablespoon of the softened butter, place the dough in the bowl, turn to coat, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
• While the dough rises, make the filling by beating the cream cheese, remaining 1/4 cup granulated sugar, and vanilla bean paste in a medium bowl until smooth and creamy.
• Gently fold the diced strawberries into the cream cheese mixture until evenly distributed and thick and spreadable.
• Lightly grease a 9x13-inch baking dish with the remaining softened butter and set aside.
• Once the dough has doubled, punch it down gently to release air and transfer it to a lightly floured surface.
• Roll the dough into a large rectangle about 12x18 inches, with the long side facing you.
• Spread the strawberry cream cheese filling evenly over the dough, leaving a small 1/2-inch border along the long edge farthest from you.
• Starting from the long edge closest to you, roll the dough tightly into a log, pinching the seam to seal once fully rolled.
• Trim the ends if needed, then use a sharp knife or dental floss to cut the log into 12 equal rolls.
• Arrange the rolls, cut side up, in the prepared baking dish, spacing them evenly.
• Cover the baking dish with a towel and let the rolls rise in a warm place for 30–45 minutes, until puffy and almost doubled.
• Near the end of the rising time, preheat the oven to 350°F and position a rack in the center of the oven.
• Bake the rolls for 25–30 minutes, until golden brown on top and the centers of the rolls are cooked through.
• Remove the pan from the oven and let the rolls cool in the pan on a wire rack for 10–15 minutes.
• For a light icing, whisk the powdered sugar with 1 tablespoon of milk or cream, adding more milk a little at a time until smooth and pourable.
• Drizzle the icing over the warm rolls or dust generously with powdered sugar, then serve slightly warm.

Notes

- Make the dough softer rather than dry; a slightly tacky dough bakes into lighter, pillowy rolls.
- If your yeast mixture does not foam after 10 minutes, discard and start again with fresh yeast and properly warmed milk.
- Blot very juicy strawberries with a paper towel before folding into the cream cheese to prevent a watery filling.
- For overnight rolls, assemble up to placing sliced rolls in the pan, cover tightly, refrigerate up to 16 hours, then let rise at room temperature 45–60 minutes before baking.
- Leftover rolls keep covered in the refrigerator for up to 3 days; rewarm gently in the oven or microwave before serving.

Keyword Breakfast Rolls, cream cheese rolls, Strawberry Cheesecake Sweet Rolls, strawberry rolls, sweet rolls, Vegetarian