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Strawberry Cheesecake Sweet Rolls: Soft, Fluffy Breakfast Buns

A close-up of a single, fluffy Strawberry Cheesecake Sweet Rolls slice topped with white cream cheese icing and diced fresh strawberries.
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Make these indulgent Strawberry Cheesecake Sweet Rolls at home. This recipe yields soft, fluffy buns swirled with a rich cream cheese filling and topped with a bright strawberry element and sweet glaze. They are perfect for brunch or a weekend baking project.

Ingredients

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  • 1 package active dry yeast
  • 1/2 cup warm milk (about 110°F)
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar, for filling
  • 1 teaspoon vanilla extract
  • 1 cup strawberry jam or thick strawberry preserves
  • 1/4 cup fresh strawberries, diced (optional, for topping)
  • 1/2 cup powdered sugar, for glaze
  • 2 tablespoons milk, for glaze
  • 1/2 teaspoon lemon juice, for glaze

Instructions

  1. Activate the yeast: In a small bowl, dissolve 1 teaspoon of sugar in the warm milk. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Prepare the dough: In a large bowl, whisk together the remaining sugar, eggs, and melted butter. Add the yeast mixture. Gradually mix in the flour and salt until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Make the cheesecake filling: While the dough rises, beat the softened cream cheese with 1/2 cup powdered sugar and vanilla extract until smooth. Set aside.
  5. Assemble the rolls: Punch down the risen dough. Roll it out on a floured surface into a large rectangle, about 12×18 inches.
  6. Spread the filling: Spread the cream cheese mixture evenly over the dough. Spoon the strawberry jam over the cream cheese layer, leaving a 1-inch border on one long edge.
  7. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Slice the log into 12 equal rolls.
  8. Second rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let them rise again for 30 to 45 minutes until puffy.
  9. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
  10. Make the glaze: While the rolls cool slightly, whisk together the 1/2 cup powdered sugar, 2 tablespoons milk, and lemon juice until smooth.
  11. Glaze and serve: Drizzle the cream cheese glaze over the warm rolls. Sprinkle with diced fresh strawberries, if using. Serve warm for the best texture.

Notes

  • For a richer dough flavor, you can substitute 1/4 cup of the flour with bread flour.
  • If your strawberry jam is very thin, chill it briefly before spreading to prevent it from running out during baking.
  • You can use store-bought cinnamon roll dough to save time on this weekend baking project.

Nutrition

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