When I made these strawberry cheesecake rolls, the sweet smell filled my whole kitchen. It felt warm and happy. I knew right away this would be a favorite.

The soft dough, the creamy cheese, and the bright strawberry taste all come together so well. Every bite feels cozy and sweet. It’s simple, but it feels special.

I keep making these when I want something easy and fun. My family loves them, and I do too. You’ll want another roll the moment you finish one.

So, let’s make them together. They’re quick, they’re yummy, and they always turn out great. Come on, let’s start mixing.

Why You’ll Love This Recipe

Soft and Fluffy Dough: The dough is pillowy and melts in your mouth, providing the perfect base for the creamy filling.
Creamy Cheesecake Filling: With rich cream cheese and a hint of vanilla, the filling is smooth, tangy, and perfectly balanced.
Fresh Strawberry Goodness: Juicy strawberries add a burst of natural sweetness and freshness to every bite.
Easy to Make: While it looks fancy, this recipe is approachable even for beginner bakers.
Versatile: Enjoy these rolls as a dessert, a special breakfast, or even a snack.

Required Kitchen Tools

To make these Strawberry Cheesecake Rolls, you’ll need:

Mixing bowls (large and medium)
Measuring cups and spoons
Stand mixer or hand mixer
Rolling pin
Baking dish (9×13 inch)
Sharp knife or dough cutter
Pastry brush
Kitchen scale (optional, for precise measurements)

Ingredients

For the Dough:

3/4 cup warm milk (about 110°F)
2 1/4 teaspoons instant yeast (one packet)
1 tablespoon granulated sugar
1/3 cup melted unsalted butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
3 1/2 cups all-purpose flour (plus extra for dusting)

For the Cheesecake Filling:

8 ounces softened cream cheese
1 cup powdered sugar (sifted)
1 teaspoon vanilla extract

For the Strawberry Filling:

12 fresh strawberries, diced
4 tablespoons granulated sugar

For the Glaze:

1 cup powdered sugar
2-3 tablespoons milk (adjust for desired consistency)
1/2 teaspoon vanilla extract

Variations for Strawberry Cheesecake Rolls

Add a Chocolate Twist: Drizzle melted chocolate over the rolls or add mini chocolate chips to the filling for a decadent touch.
Use Other Fruits: Swap strawberries for blueberries, raspberries, or peaches for a different flavor profile.
Make It Vegan: Use plant-based milk, vegan butter, and dairy-free cream cheese.
Add a Nutty Crunch: Sprinkle chopped nuts like almonds or pecans into the filling for added texture.
Cinnamon Roll Style: Add a sprinkle of cinnamon to the cheesecake filling for a warm, spiced flavor.

Step-by-Step Instructions

1. Prepare the Dough

Activate the Yeast:

In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of sugar.
Let the mixture sit for 5-10 minutes until frothy. This ensures the yeast is activated and ready to rise.

Mix the Dough:

Add melted butter, eggs, vanilla extract, and 1/2 cup granulated sugar to the yeast mixture. Mix until combined.
Gradually add the flour, one cup at a time, mixing with a dough hook attachment or by hand. Knead until the dough is smooth and elastic (about 8 minutes).

Rest the Dough:

Transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel.
Let it rise in a warm place for 1-2 hours or until doubled in size.

2. Prepare the Fillings

Cheesecake Filling:

In a medium bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract, and mix until creamy and well combined. Set aside.

Strawberry Filling:

In a small bowl, combine diced strawberries with 4 tablespoons of granulated sugar. Toss to coat and let sit for 10 minutes to release juices.

3. Assemble the Rolls

Once the dough has doubled in size, punch it down to release air.
Lightly flour your work surface and roll out the dough into a large rectangle (approximately 16×12 inches).
Spread the cheesecake filling evenly over the dough, leaving a small border around the edges.
Scatter the sugared strawberries over the cheesecake filling, ensuring an even distribution.
Roll the dough tightly from the longer side to create a log. Pinch the seam to seal.
Using a sharp knife or dough cutter, slice the log into 12 equal pieces.
Place the rolls into a greased 9×13-inch baking dish, spacing them slightly apart.

4. Let the Rolls Rise

Cover the dish with a kitchen towel and let the rolls rise for 30-45 minutes, or until puffed and touching each other.

5. Bake the Rolls

Preheat your oven to 350°F (175°C).
Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
Remove from the oven and let them cool slightly.

6. Make the Glaze

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze generously over the warm rolls.

Serving and Decoration

Serve these Strawberry Cheesecake Rolls warm for the best experience. You can garnish them with fresh strawberry slices or a dusting of powdered sugar for an extra touch of elegance.

Perfect Pairings:

A cup of freshly brewed coffee or tea.
A dollop of whipped cream or a scoop of vanilla ice cream for dessert.

Storing Strawberry Cheesecake Rolls

At Room Temperature: Keep the rolls in an airtight container for up to 2 days.
In the Refrigerator: Store in an airtight container for up to 5 days. Reheat in the microwave for 15-20 seconds before serving.
In the Freezer: Freeze unglazed rolls for up to 2 months. Thaw overnight in the fridge and warm before glazing.

Nutrition Information (Per Roll):

Nutrient	Amount
Calories	320
Total Fat	12g
Saturated Fat	7g
Carbohydrates	45g
Sugars	25g
Protein	6g

FAQs About Strawberry Cheesecake Rolls

Can I make these rolls ahead of time?

Yes! Assemble the rolls and let them rise, then cover and refrigerate overnight. Bake fresh the next morning.

Can I use frozen strawberries?

Absolutely. Thaw and drain the strawberries before using to avoid excess moisture.

What if I don’t have instant yeast?

You can use active dry yeast. Just activate it in warm milk with sugar for 10 minutes before proceeding with the recipe.