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Strawberry Cheesecake Sweet Rolls with Cream Cheese Glaze

Close-up of a Strawberry Cheesecake Sweet Rolls cross-section showing fluffy dough, bright red filling, and white icing drizzle.
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Make bakery-style Strawberry Cheesecake Sweet Rolls at home. This recipe delivers soft, fluffy rolls filled with a tangy cheesecake swirl and sweet strawberry ribbons, all topped with a rich cream cheese glaze. Perfect for brunch or dessert.

Ingredients

  • For the Dough: 1 cup whole milk, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 3 1/2 cups all-purpose flour, 1 teaspoon salt
  • For the Strawberry Filling: 1 cup fresh or frozen strawberries (thawed and mashed), 1/4 cup granulated sugar, 1 tablespoon cornstarch
  • For the Cheesecake Swirl: 8 ounces cream cheese (softened), 1/2 cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract
  • For the Glaze: 4 ounces cream cheese (softened), 1 1/2 cups powdered sugar, 1/4 cup whole milk, 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: Warm the milk and butter until the butter melts. Remove from heat and stir in 1/4 cup sugar. Let cool until lukewarm. Sprinkle yeast over the milk mixture and let it sit for 5 minutes until foamy.
  2. In a large bowl, combine the flour and salt. Pour in the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  3. Prepare the Fillings: While the dough rises, mix the mashed strawberries, 1/4 cup sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a jam-like consistency. Set aside to cool completely.
  4. For the cheesecake swirl, beat the softened cream cheese and 1/2 cup sugar until smooth. Beat in the egg yolk and vanilla extract until just combined. Do not overmix.
  5. Assemble the Rolls: Punch down the risen dough. Roll it out into a large rectangle, about 12 by 18 inches. Spread the cheesecake mixture evenly over the dough, leaving a 1-inch border on one long edge. Drizzle the cooled strawberry mixture over the cheesecake layer.
  6. Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  7. Second Rise: Place the rolls in a greased 9×13 inch baking pan. Cover loosely and let them rise again for 30 to 45 minutes until puffy. Preheat your oven to 375 degrees Fahrenheit during the last 15 minutes of rising.
  8. Bake: Bake for 20 to 25 minutes, or until golden brown. Let the rolls cool in the pan for 10 minutes.
  9. Make the Glaze: While the rolls cool slightly, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable. Add more milk if you prefer a thinner glaze.
  10. Spread the cream cheese glaze generously over the warm rolls before serving.

Notes

  • For softer rolls, you can let the dough rise slowly in the refrigerator overnight after the first rise. Bring to room temperature before rolling and shaping.
  • If you want a stronger strawberry flavor, add 1/2 cup of finely diced fresh strawberries directly into the dough before the first rise.
  • Use room temperature ingredients for the cheesecake swirl to prevent lumps in the filling.

Nutrition

Find it online: https://yumdrizzle.com/strawberry-cheesecake-sweet-rolls/