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Fluffy Strawberry Cheesecake Sweet Rolls with Cream Cheese Glaze

Two halves of a fluffy Strawberry Cheesecake Sweet Rolls drizzled generously with white cream cheese icing.
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Make these indulgent, soft, and gooey Strawberry Cheesecake Sweet Rolls from scratch. This recipe delivers a perfect combination of homemade sweet roll dough, a tangy cheesecake swirl, fresh strawberry filling, and a rich cream cheese icing, making it an irresistible brunch or dessert treat.

Ingredients

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

Instructions

  1. Prepare the Dough: Warm the milk until lukewarm. Stir in the sugar and yeast; let it sit for 5 minutes until foamy. In a large bowl, combine flour and salt. Pour in the yeast mixture and melted butter. Mix until a shaggy dough forms, then knead on a floured surface for 6-8 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.
  2. Make the Strawberry Filling: Combine diced strawberries, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a jam-like consistency (about 5-7 minutes). Remove from heat and let it cool completely.
  3. Prepare the Cheesecake Swirl: In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.
  4. Assemble the Rolls: Punch down the risen dough. Roll the dough into a large rectangle, about 12×18 inches. Spread the cheesecake swirl mixture evenly over the dough, leaving a 1-inch border on one long edge. Spoon the cooled strawberry filling over the cheesecake layer.
  5. 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.
  6. Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let them rise again for 30-45 minutes until puffy. Preheat your oven to 375 degrees Fahrenheit.
  7. Bake: Bake the rolls for 20-25 minutes, or until golden brown.
  8. Make the Glaze: While the rolls cool slightly, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
  9. Finish: Drizzle the cream cheese glaze generously over the warm sweet rolls before serving.

Notes

  • For extra fresh strawberry flavor, you can fold 1/2 cup of fresh, finely diced strawberries into the cooled strawberry filling before spreading.
  • If you prefer a Cinnabon style roll, use 1/2 cup of softened butter to spread over the dough before adding the cheesecake and strawberry layers.
  • You can substitute store-bought biscuit dough for a quicker version, but the texture will be less fluffy.

Nutrition

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