Strawberry Cheesecake Rolls: A Sweet, Creamy Delight

Why You’ll Fall in Love with Strawberry Cheesecake Rolls

Imagine biting into soft, pillowy sweet rolls that burst with luscious strawberry compote and creamy cheesecake filling—each mouthful delivering a perfect harmony of tangy sweetness and buttery dough. These Strawberry Cheesecake Rolls combine the best of two worlds: the comforting familiarity of a sweet roll and the decadent creaminess of cheesecake.

Perfect for brunches, potlucks, weekend baking projects, or special occasions, this recipe is designed to be beginner-friendly but impressive enough to wow your family and friends. Whether you want to treat yourself or create a memorable dessert, these rolls bring bright, fresh strawberry flavor and rich texture together in an irresistible package.

In this guide, you’ll learn how to master the dough, prepare luscious fillings, and get tips to ensure your rolls come out soft, gooey, and beautifully golden every time.

What Are Strawberry Cheesecake Rolls?

Strawberry Cheesecake Rolls are a delicious hybrid between traditional sweet rolls and classic cheesecake desserts. The concept: a soft enriched dough rolled with a creamy, tangy cheesecake filling and a vibrant strawberry compote. When baked, the layers meld together, producing a tender, gooey pastry with pockets of fresh strawberry sweetness.

Unlike cinnamon rolls, which rely on warm spices and sugar, these rolls emphasize fruity brightness paired with rich cream cheese. They also differ from classic cheesecake bars by offering the soft, bread-like texture of a roll, making them a perfect handheld treat.

Popular in bakeries and food blogs, variations exist—from adding streusel toppings to incorporating different fruit fillings or glazes. This recipe focuses on balance, freshness, and accessibility so you can easily bake them at home.

The Origins & Inspiration Behind the Recipe

Inspired by the classic American sweet roll tradition and beloved New York-style cheesecake, Strawberry Cheesecake Rolls combine the two into a delightful treat that’s perfect for spring and summer gatherings. The recipe takes cues from popular bakery items where fruit and cream cheese fillings pair beautifully with soft, buttery dough.

These rolls have gained popularity on brunch menus and special occasions like Valentine’s Day, where the fresh strawberry element adds a festive touch. The method also draws from cinnamon roll techniques, utilizing enriched yeast dough that’s tender and soft after baking.

This recipe invites customization—switching up fruits, adding toppings, or experimenting with dough variations—making it a versatile favorite that can adapt to your tastes and dietary needs.

Key Ingredients Breakdown – What You Need & Why It Matters

Dough:

• All-purpose flour: Provides the structure and chew. Use fresh flour for best results.

• Yeast: Active dry yeast or instant yeast works; responsible for the dough rise and fluffiness.

• Milk: Warm milk hydrates the dough and activates the yeast.

• Sugar: Sweetens the dough and feeds the yeast.

• Butter: Adds richness and tenderizes the dough. Use unsalted for control over salt.

• Egg: Adds moisture and structure, contributing to the tender crumb.

• Salt: Enhances overall flavor and balances sweetness.

Cheesecake Filling:

• Cream cheese: The star of the filling; choose full-fat for richness and smooth texture.

• Sugar: Sweetens and balances the tang of cream cheese.

• Vanilla extract: Adds aromatic depth and rounds out flavors.

Strawberry Filling:

• Strawberries: Fresh or frozen, chopped finely or puréed. The natural sweetness and tartness are key.

• Sugar: Helps macerate the berries and create a syrupy compote.

• Lemon juice: Brightens the strawberry flavor and balances sweetness.

Optional Toppings:

• Powdered sugar glaze or cream cheese drizzle for extra indulgence.

• Fresh strawberry slices or lemon zest to garnish and add freshness.

Pro Tip: Room temperature cream cheese blends more easily into a smooth filling, preventing lumps.

Essential Tools & Equipment

• Mixing bowls: For combining dough and fillings.

• Stand mixer or hand mixer: Helps knead dough and whip cheesecake filling smoothly.

• Rolling pin: For evenly flattening dough to the right thickness.

• Sharp knife or dental floss: For cleanly slicing the rolled dough into even pieces.

• 9×13 baking dish or round cake pan: Holds the rolls during baking.

• Parchment paper: Prevents sticking and eases cleanup.

• Wire cooling rack: For cooling rolls evenly and preventing sogginess.

Preparing the Rolls: Step-by-Step Instructions

1. Prepare and Proof the Dough:
   Mix yeast with warm milk and sugar, allow it to bloom. Combine wet and dry ingredients and knead until smooth. Let the dough rise until doubled in size.

2. Make the Cheesecake Filling & Strawberry Sauce:
   Beat cream cheese with sugar and vanilla until smooth. Simmer strawberries with sugar and lemon juice until thickened to a compote.

3. Roll Out the Dough:
   On a floured surface, roll the dough into a large rectangle. Spread the cheesecake filling evenly over the dough, then spoon on the strawberry compote.

4. Roll Up & Slice:
   Roll the dough tightly into a log, then chill briefly for firmer slicing. Slice into even rolls using a sharp knife or floss.

5. Arrange & Second Rise:
   Place rolls spaced in the baking dish and let rise again until puffy.

6. Bake & Finish:
   Bake until golden and cooked through. Optionally drizzle glaze or cream cheese frosting once slightly cooled.

   Baking the Perfect Strawberry Cheesecake Rolls

   Once your rolls have completed their second rise, it’s time to bake them to golden perfection.

   • Preheat the oven: Set to 350°F (175°C) to ensure even cooking.

   • Bake: Place the pan in the center rack and bake for 25–30 minutes. Keep an eye on the tops—they should be golden brown and spring back slightly when touched.

   • Check doneness: Insert a toothpick or skewer into a center roll; it should come out clean or with just a few moist crumbs.

   • Cool: Let the rolls rest in the pan for 10 minutes to settle and finish cooking.

   • Optional glaze: While warm, drizzle with powdered sugar glaze or cream cheese frosting for extra indulgence.

   • Serve warm or at room temperature: These rolls are perfect fresh but also delightful the next day, slightly warmed.

   Flavor Variations & Add-Ons

   Customize your strawberry cheesecake rolls to suit different tastes or seasons:

   • Berry Medley: Swap strawberries for a mix of blueberries, raspberries, and blackberries for a vibrant fruit filling.

   • Lemon Zest & Poppy Seed: Add lemon zest to the dough or filling and sprinkle poppy seeds on top for a fresh twist.

   • Nutty Crunch: Incorporate chopped toasted almonds, pecans, or walnuts into the filling or sprinkle on top before baking.

   • Chocolate Drizzle: After baking, drizzle melted white or dark chocolate for a decadent finish.

   • Vegan/Dairy-Free: Use coconut cream or vegan cream cheese alternatives and plant-based milk to adapt for dietary needs.

   • Streusel Topping: Add a buttery streusel crumb topping for texture and sweetness.

   Storage & Reheating Tips

   • Storing: Keep the rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

   • Freezing: Wrap individual rolls tightly in plastic wrap and freeze in a zip-top bag for up to 3 months.

   • Reheating: Warm frozen or refrigerated rolls in the microwave for 20–30 seconds or in a 300°F oven for 10 minutes, covered with foil to prevent drying out.

   • Make-ahead: Prepare through step 5 (second rise), then cover and refrigerate overnight before baking fresh the next day.

   Frequently Asked Questions

   • Can I use frozen strawberries?
     Yes! Thaw and drain excess liquid before cooking into compote to prevent sogginess.

   • Can I make these rolls gluten-free?
     You can try a gluten-free all-purpose blend, but results may vary due to dough elasticity.

   • How do I avoid soggy bottoms?
     Use parchment paper and ensure the fruit filling isn’t too runny. Also, don’t overcrowd rolls in the pan.

   • Can I substitute cream cheese?
     For a lighter option, mascarpone or ricotta cheese work but may change texture slightly.

   • Do these rolls need to be refrigerated?
     Not immediately—store at room temp if consumed within 2 days, otherwise refrigerate.

   

   Strawberry Cheesecake Rolls

   Soft, fluffy sweet rolls filled with creamy cheesecake and sweet strawberry compote, baked to golden perfection and finished with a light glaze. Perfect for breakfast, brunch, or dessert, these rolls combine the best of fruity and creamy flavors in a delightful hand-held treat.

   Print Recipe Pin Recipe

   Prep Time 30 minutes mins

   Cook Time 1 hour hr

   Total Time 2 hours hrs 30 minutes mins

   Course Breakfast, Brunch, Dessert, Snack

   Cuisine American, Bakery-style, Comfort Food

   Servings 12 rolls

   Calories 320 kcal

   Equipment

   • Mixing bowls
   • Stand mixer or hand mixer
   • Rolling Pin
   • Sharp knife or dental floss (for slicing rolls)
   • 9×13-inch baking pan
   • Parchment paper
   • Wire cooling rack
   • Saucepan (for compote)

   Ingredients

     

   For the Dough:

   • 3 ½ cups all-purpose flour
   • 2 ¼ tsp active dry yeast (1 packet)
   • 1 cup warm milk (about 110°F/43°C)
   • ½ cup granulated sugar
   • ¼ cup unsalted butter, softened
   • 1 large egg
   • 1 tsp salt

   For the Cheesecake Filling:

   • 8 oz cream cheese, room temperature
   • ⅓ cup powdered sugar
   • 1 tsp vanilla extract

   For the Strawberry Compote:

   • 1 ½ cups fresh or frozen strawberries (chopped)
   • ¼ cup granulated sugar
   • 1 tbsp lemon juice

   For the Glaze (optional):

   • 1 cup powdered sugar
   • 2 tbsp milk or cream

   Instructions

    

   • Activate yeast: In a small bowl, combine warm milk, 1 tbsp sugar, and yeast. Let sit 5 minutes until foamy.
   • Make dough: In a large bowl or mixer, combine flour, remaining sugar, and salt. Add yeast mixture, softened butter, and egg. Knead until dough is smooth and elastic (about 8-10 minutes).
   • First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.
   • Prepare cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
   • Make strawberry compote: In a saucepan, combine strawberries, sugar, and lemon juice. Simmer on medium heat until thickened (about 10 minutes). Cool completely.
   • Assemble rolls: Roll dough into a rectangle (about 12x16 inches). Spread cheesecake filling evenly, then top with strawberry compote.
   • Roll & slice: Roll dough tightly from the long side, chill 15 minutes for easier slicing. Cut into 12 equal rolls.
   • Second rise: Place rolls in a greased or parchment-lined 9x13 pan, cover, and let rise 30 minutes until puffy.
   • Bake: Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes until golden brown.
   • Glaze: Mix powdered sugar and milk until smooth. Drizzle over warm rolls. Cool slightly before serving.

   Notes

   • Use room temperature ingredients to ensure smooth dough and filling.
   • For cleaner slices, chill the rolled dough before cutting.
   • Adjust sweetness by modifying sugar in compote or glaze.
   • Store leftovers in an airtight container at room temperature up to 2 days or refrigerate up to 5 days.
   • Freeze individual rolls wrapped tightly for up to 3 months; reheat before serving.

   Keyword breakfast pastry, cheesecake rolls, cream cheese filling, fruit-filled pastries, strawberry dessert, Strawberry rolls, sweet rolls