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Nothin' beats the happy smell of these Easy Strawberry Cheesecake Sweet Rolls coming out of the oven—they tuck together tangy-sweet strawberries and a dreamy cheesecake layer inside the fluffiest, buttery dough. If you ask me, waking up to a pan of these on the counter is pure comfort. I always reach for these when there’s a birthday, a lazy weekend, or an excuse to bring some cheer to the morning. Every bite reminds me of sunny berry picking trips as a kid, and the homemade sweets my grandma used to share. It’s all sorts of cozy, start to finish.
My first batch was for a friend’s bridal shower—these flew off the table! Now, my folks start hinting for them as soon as they spot strawberries at the store.
Irresistible Ingredients
- Milk: makes your glaze nice and shiny—full-fat works best for that creamy finish
- Powdered sugar: gives the glaze its silky feel—just sift ahead to avoid any lumps
- Lemon juice: brightens up the strawberry swirl and keeps everything zippy
- Cornstarch: keeps the strawberry mix thick so nothing leaks out
- Fresh strawberries: load up the rolls with juicy flavor—find them ripe but not mushy
- Vanilla extract: punches up the flavor in the glaze and filling—pick the good stuff if you can
- Cream cheese: makes that cheesecake layer super rich—full-fat gives you the best texture
- Egg: pulls the dough together and adds a hit of richness—use one that’s at room temp
- Unsalted butter: softens up your dough and adds flavor—real butter all the way
- Warm milk: wakes up the yeast so everything rises right—make sure it’s just warm, not hot
- Salt: brings out the dough’s flavor—fine sea salt mixes in best
- Active dry yeast: helps the rolls puff up perfectly—don’t use it if it’s out of date
- Granulated sugar: sweetens up everything—superfine sugar melts in easiest
- All-purpose flour: the base for soft, chewy buns—go for unbleached if you can for best taste
Step-by-Step Instructions
- Glaze and Finish
- Once the rolls are still a little warm, whisk up your glaze with powdered sugar, milk, and some vanilla. Pour it all over and let it soak in before biting in.
- Bake
- Bake in a 350°F oven for about 25 to 30 minutes until golden on top and they sound hollow if you tap them.
- Final Rise
- Set the pan in a cozy spot and cover loosely. Give the rolls another 40 minutes or so until they look puffy and nearly doubled.
- Roll Up and Slice
- Roll from the long edge into a log, then use a good knife to cut into 12 pieces. Space them out in a greased baking dish.
- Roll and Layer
- Take your dough, roll it out into a big rectangle, and slather on the cheesecake. Leave the edges clear. Spread the strawberry mix right on top.
- Make Strawberry Mix
- Combine chopped strawberries, sugar, lemon juice, and cornstarch in a saucepan. Keep stirring on medium heat until it thickens up like jam. Cool completely before using.
- Cheesecake Mixture
- Beat together cream cheese, sugar, and vanilla until totally smooth and creamy. You want zero lumps. Set aside for now.
- Make the Dough
- Add egg, softened butter, salt, two cups of flour into the yeast. Mix until it’s just coming together, then gradually add the rest of the flour. Knead on a floured counter for about 7 minutes until stretchy and smooth. Pop in a greased bowl, cover, and let rise about an hour until doubled.
- Wake Up the Yeast
- Mix sugar, yeast, and warm milk together in a big bowl. In about 5 minutes, it should start to bubble—proof that your yeast is working for a fluffy final result.
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The best part for me is swirling together the creamy cheesecake and sweet strawberries. When I was little, my grandma always let me spoon fillings into her famous coffee cakes—now, I get that same cozy, nostalgic feeling every single time I build these rolls.
Storage Tips
Honestly, these are top-notch the day you make them. Keep them loosely covered at room temperature and they’ll stay plush for about a day. For longer, wrap each one up and stash in the fridge. Warm them briefly in the microwave or oven and they’re soft and gooey all over again.
Ingredient Swaps
If fresh strawberries aren’t handy, grab frozen ones—just thaw and pat dry first so your mix isn’t too runny. Not enough cream cheese? Stir in some mascarpone or full-fat Greek yogurt. Need non-dairy? Almond milk can take the place of regular milk in both dough and glaze.
How to Serve
I love putting these front and center at brunch with a bowl of fruit salad or fluffy scrambled eggs. For dessert, warm one up and add some vanilla ice cream on top. Set the glaze out in a little bowl if you’ve got guests so everyone can dunk or drizzle as they like.
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Where Strawberry Rolls Come From
Sweet buns have been a thing forever in Europe—think Swedish cardamom knots or good ol’ cinnamon rolls from the States. Swapping in cheesecake and strawberries gives the classic Sunday treat a punch of brightness and zing that just feels special.
Common Recipe Questions
- → Can I make these with frozen strawberries?
Definitely! Just let the frozen berries thaw first and get rid of any extra juice before using.
- → How long will these stay good for?
They're tastiest the same day you bake them, but you can keep them in a sealed container for about two days at room temp.
- → Is it okay to prep the dough in advance?
For sure. You can mix up the dough and pop it in the fridge to rise overnight, then finish up the next morning.
- → Can I skip the eggs in this?
Yep! Try using applesauce or another egg replacer. Just know the rolls might feel a bit different.
- → How do you make leftovers taste fresh again?
Stick ‘em in the microwave for 15 to 20 seconds, or warm in an oven at 300°F for a few minutes and they’ll be nice and soft again.