Strawberry Cream Cheese Rolls

These strawberry cream cheese rolls are like a cross between a cinnamon roll and a strawberry cheesecake, but in soft, fluffy bun form. The dough is tender and slightly sweet, wrapped around a creamy vanilla filling and juicy pockets of strawberry jam and fresh berries. They’re designed to be made ahead: you do the work the night before, chill them, and then just let them rise and bake in the morning. That makes them perfect for holidays, brunch with friends, or an extra special weekend breakfast. Glaze them while they’re still warm so the icing melts into all the swirls.

Ingredients

• Dough
  • 1/2 cup lukewarm water
  • 2 teaspoons instant yeast
  • 1/3 cup sugar
  • 1/2 cup milk
  • 1/3 cup melted butter
  • 1 teaspoon salt
  • 2 eggs
  • 4 1/2 cups all-purpose flour (more or less, as needed)
• Filling
  • 8 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 3/4 cup strawberry jam
  • 1 cup finely diced strawberries
• Icing
  • 1/3 cup reserved cream cheese mixture (from filling)
  • 1/2 cup powdered sugar
  • 1–2 teaspoons milk
  • A touch of vanilla

Directions

1. In a large mixing bowl, combine the lukewarm water, instant yeast, and sugar. Stir, then add the milk, melted butter, salt, eggs, and 1 cup of the flour. Beat until smooth.
2. Gradually add the remaining flour, mixing until a soft dough forms, then knead until smooth and elastic (by hand or mixer). Let the dough rest for 5 minutes while you prepare the filling.
3. In a medium bowl, beat the cream cheese until soft and fluffy. Add 3/4 cup powdered sugar and beat until smooth. Reserve about 1/3 cup of this cream cheese mixture for the icing.
4. In a separate small bowl, combine the strawberry jam and finely diced strawberries, stirring gently to mix.
5. On a lightly greased counter, roll the dough into a rectangle about 10×15 inches. Spread the cream cheese mixture evenly over the dough, then spoon and spread the strawberry mixture on top.
6. Starting from a long side, roll the dough up tightly into a log and pinch the edge to seal. Cut the log into 12 equal slices.
7. Place the slices cut-side up in a well-greased 9×13-inch baking pan. Cover with plastic wrap and place in the refrigerator. Chill the rolls for 8–10 hours or overnight.
8. For the icing, add the 1/2 cup powdered sugar, 1–2 teaspoons milk, and a touch of vanilla to the reserved cream cheese mixture. Beat until smooth, adding just enough milk to make a thin, pourable glaze. Transfer to a zip-top bag and refrigerate.
9. When ready to bake, remove the rolls and the bag of frosting from the refrigerator. Place the rolls in a warm spot and let them rise until doubled, about 1 hour.
10. Preheat the oven to 350°F. Bake the rolls for 30–35 minutes, or until set in the middle and golden on top. If they brown too quickly, cover loosely with foil.
11. Cut a small corner off the zip-top bag and drizzle the glaze over the warm rolls. Serve warm and enjoy.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 10 hours 5 minutes (including chilling and rising)
Kcal: ~420 kcal | Servings: 12

Tips

Let your dough be slightly soft rather than stiff—adding too much flour will make the rolls dense instead of fluffy, so stop adding flour as soon as the dough is smooth and only slightly tacky.

Chilling overnight not only makes the schedule easier but also deepens the flavor; just be sure to give the rolls enough time to rise and get puffy before baking for the softest texture.

FAQ

Can I make these the same day without chilling overnight?
Yes, you can let the rolls rise at room temperature after shaping (about 1–1½ hours) and then bake, but the overnight chill makes them easier to handle and slice more neatly.

Can I use frozen strawberries instead of fresh?
You can, but thaw them and pat very dry first; too much extra liquid can make the filling runny and the rolls soggy.

Do I have to use strawberry jam, or can I switch flavors?
You can swap in raspberry, blueberry, or mixed berry jam—just keep the same amount and pair it with matching fresh fruit for best flavor.

How should I store leftovers?
Keep cooled rolls covered at room temperature for a day or in the fridge for up to 3–4 days; warm gently in the microwave or oven before serving.

Can I freeze the rolls?
Yes, you can freeze baked and cooled rolls (without glaze) tightly wrapped. Thaw, warm in the oven, then glaze right before serving.