Easy Strawberry Cheesecake Sweet Rolls

Imagine combining the tangy, creamy richness of a New York cheesecake with the fluffy, warm comfort of a cinnamon roll. That is exactly what you get with these Easy Strawberry Cheesecake Sweet Rolls. Bursting with fresh summer strawberries and a luscious cream cheese filling, these buns are the ultimate indulgence for a weekend brunch or a special dessert. Unlike traditional cinnamon rolls that rely heavily on spice, these rolls focus on the brightness of fruit and the velvety texture of sweet cheese.

The magic lies in the “cheesecake” layer rolled right into the dough. As they bake, the strawberries release their juices, creating a natural jam that mingles with the cream cheese to create a gooey, irresistible center. Topped with a generous drizzle of vanilla icing, these rolls are best served warm, messy, and right out of the pan. Whether you are an experienced baker or trying your hand at yeast dough for the first time, this recipe is designed to be approachable and forgiving.

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Why You Will Love This Recipe

• Decadent Flavor Profile: The tartness of the cream cheese perfectly balances the sugar and sweet strawberries.
• Soft & Fluffy Texture: The dough is enriched with milk and butter, ensuring a pillowy bite every time.
• Impressive Presentation: They look like they came from a high-end bakery but are made right in your home kitchen.
• Versatile: Perfect for Easter brunch, Valentine’s Day breakfast, or just a cozy Saturday morning.

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Ingredients

For the Dough

• Warm Milk: 1 cup (about 110°F/45°C) to activate the yeast.
• Instant Yeast: 1 packet (2 1/4 tsp) – using instant yeast speeds up the process.
• Granulated Sugar: 1/3 cup, divided.
• Unsalted Butter: 1/3 cup, melted and slightly cooled.
• Egg: 1 large, room temperature.
• All-Purpose Flour: 3 1/2 to 4 cups.
• Salt: 1 tsp.

For the Strawberry Cheesecake Filling

• Cream Cheese: 8 oz (1 block), softened to room temperature.
• Granulated Sugar: 1/2 cup.
• Vanilla Extract: 1 tsp.
• Fresh Strawberries: 1 1/2 cups, diced small.
• Cornstarch: 1 tbsp (tossed with the strawberries to thicken juices).

For the Cream Cheese Glaze

• Cream Cheese: 4 oz, softened.
• Powdered Sugar: 1 1/2 cups.
• Milk: 2-3 tbsp, depending on desired consistency.
• Vanilla Extract: 1/2 tsp.

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Instructions

Step 1: Prepare the Dough

In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Let it sit for 5-10 minutes until it becomes frothy. Add the remaining sugar, melted butter, egg, and salt. Whisk to combine. Gradually add the flour, 1 cup at a time, mixing with the dough hook until a soft, slightly tacky dough forms. Knead on low speed for 5-7 minutes. Place dough in a greased bowl, cover with a warm towel, and let rise for 1 hour or until doubled in size.

Step 2: Make the Filling

While the dough rises, beat the 8 oz of cream cheese, 1/2 cup sugar, and vanilla extract together until smooth and creamy. In a separate small bowl, toss the chopped strawberries with the cornstarch. This step is crucial to prevent the rolls from becoming soggy.

Step 3: Assemble the Rolls

Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches. Spread the cream cheese mixture evenly over the dough, leaving a small border at the edges. Sprinkle the cornstarch-coated strawberries evenly over the cream cheese layer.

Step 4: Roll and Cut

Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp serrated knife or unflavored dental floss to cut the log into 12 even rolls. Arrange the rolls in a greased 9×13 inch baking dish.

Step 5: Second Rise and Bake

Cover the pan and let the rolls rise for another 30 minutes until they are puffy and touching each other. Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top. If they brown too quickly, tent loosely with foil for the last 10 minutes.

Step 6: Glaze and Serve

While the rolls are baking, whisk together the glaze ingredients (cream cheese, powdered sugar, milk, vanilla) until smooth. Pour the glaze over the rolls while they are still warm so it melts into the spirals. Serve immediately.

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Tips for Success

Room Temperature Ingredients: Ensure your egg, butter, and especially the cream cheese are at room temperature. Cold cream cheese will be lumpy and hard to spread.

Cutting the Dough: Using dental floss to cut the dough log prevents squishing the delicate rolls, keeping them perfectly round compared to using a knife.

Don’t Over-Bake: Sweet rolls should be soft. Check them at the 20-minute mark. They should sound hollow when tapped lightly, but still feel soft.

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Variations and Substitutions

• Fruit Swap: This recipe works wonderfully with raspberries, blueberries, or even diced peaches in the summer.
• Lemon Twist: Add 1 tablespoon of lemon zest to the cream cheese filling and a teaspoon of lemon juice to the glaze for a citrusy kick.
• Chocolate Lover: Sprinkle a handful of semi-sweet chocolate chips over the strawberries before rolling up the dough.
• Overnight Option: You can assemble the rolls, cover them tightly, and refrigerate them overnight. In the morning, let them come to room temperature and rise for about 45 minutes before baking.

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Serving Suggestions

These Easy Strawberry Cheesecake Sweet Rolls are a meal on their own, but they pair beautifully with savory breakfast items to cut the sweetness. Try serving them alongside:

• Crispy bacon or breakfast sausage links.
• A vegetable frittata or scrambled eggs.
• Hot black coffee or a cold glass of milk.

Enjoy the process of making these from scratch; the smell of yeast dough and sweet strawberries filling your kitchen is truly unbeatable!