Forget everything you thought you knew about cinnamon rolls because these are next level! I’m talking about soft, pillowy sweet rolls bursting with that tangy cheesecake flavor, generously drizzled with a glossy icing. These Strawberry Cheesecake Rolls with Cream Cheese Icing seriously blur the line between brunch indulgence and afternoon dessert—and trust me, you’ll want them any time of day.
I spent ages tweaking the glaze. I mean, you can’t just slap on any old icing, right? I needed that smooth, almost professional bakery texture, and after about five tries of mixing the cream cheese and sugar just right, I nailed it! This recipe is so worth the effort, especially when you see the pretty pink swirl when you slice them open. If you’ve ever wanted to try a fancier dessert without the fuss of making a full strawberry cake roll, this is your answer. You can find a great variation using strawberry jam right here: strawberry cheesecake rolls.
Why You Will Love These Strawberry Cheesecake Rolls with Cream Cheese Icing
Honestly, why wouldn’t you love these? They take comfort food to a whole new level. They are perfect for making your brunch look fancy, but they come together faster than you think!
- They taste exactly like your favorite cheesecake filling, but in a warm, soft roll form.
- We get that beautiful pink swirl thanks to the fresh strawberries inside.
- They work beautifully as a decadent breakfast or a comforting evening treat.
- The homemade Strawberry Cheesecake Rolls with Cream Cheese Icing are guaranteed to impress your guests!
Gathering Ingredients for Strawberry Cheesecake Rolls with Cream Cheese Icing
Okay, let’s get down to business! Getting the right stuff is crucial for amazing Strawberry Cheesecake Rolls with Cream Cheese Icing. We need two main groups of things: what goes inside the roll to make it creamy and fruity, and what makes that dreamy icing on top. Don’t skip the notes on chopping those strawberries; getting them just right makes such a difference in the texture!
For the dough itself, you need one full batch of your favorite sweet yeast dough—I usually aim for about 500 grams of the prepared dough. Make sure your yeast is fresh so you get that beautiful rise before baking. If you’re gathering inspiration for brunch items, remember to check out all my breakfast bakes while you shop! If you’re curious about the history of this incredible dessert base, you can always check out some general info on cheesecake!
Ingredients for the Rolls Filling
This is the heart of the cheesecake flavor, so use the best strawberries you can find—fresh or frozen and thawed works, as long as they are well-drained. I can’t stress enough how important it is to pat them dry after chopping!
- One batch of sweet yeast dough (about 500 g)
- 200 g of cream cheese (softened, please!)
- 80 g of sugar
- 150 g of chopped strawberries (Make sure they are dry after chopping!)
- 5 ml of vanilla extract
Ingredients for the Cream Cheese Icing
This is the icing I talked about! We need plenty of powdered sugar here to give it that thick, but perfectly pourable consistency. It’s all about balance, trust me. I want you to have the smoothest icing!
- 100 g of cream cheese
- 60 g of powdered sugar
- 10 ml of milk
Step-by-Step Guide to Making Strawberry Cheesecake Rolls with Cream Cheese Icing
Okay, let’s get these beauties into the oven! I know these Strawberry Cheesecake Rolls with Cream Cheese Icing look complicated, but honestly, once you have your dough ready, the filling comes together in a flash. For the smoothest, best-tasting result, make sure your oven is preheated to 180°C before you start assembling. We want everything ready to go when that dough is perfectly rolled out, just like you would if you were making my easy dessert-style pancakes for brunch.
Preparing the Dough and Filling
First things first: take that sweet yeast dough and roll it out into a nice, big rectangle. Don’t be scared—go for thinness, but don’t stretch it so thin that it tears! While that’s laying out, grab a separate bowl and beat together your 200g of cream cheese, the 80g of sugar, and the vanilla extract until it’s perfectly smooth. You want this mixture soft enough to spread easily without pulling up the dough. This attention to prep builds that expertise we are going for!
Take that creamy mixture and spread it right over the entire surface of your rolled-out dough. Be generous, but leave about a half-inch border on one long edge—that helps seal the log later! Next, take those chopped strawberries and sprinkle them evenly over that cheesecake foundation.
Assembling and Baking Your Strawberry Cheesecake Rolls
Now for the fun part! Starting on the long edge opposite the clean border, roll that dough up as tightly as you can without squishing the fruit out—think of it like rolling a yoga mat. Once you have a tight log, use a very sharp knife or dental floss to slice it into individual rolls. We are aiming for about 8 rolls total, so cut them evenly.
Gently place those cut rolls into your well-greased baking dish. We absolutely need that dish greased well so these don’t stick! Pop them in the preheated oven and bake them for 25 to 30 minutes at 180°C. You’re looking for them to be golden around the edges and puffy. Don’t pull them out too early; check them right around the 25-minute mark for doneness!
Finishing with the Cream Cheese Icing
While the rolls are cooling slightly—they should still be warm, not piping hot—it’s time for the star of the show: the icing! In a small bowl, beat that remaining 100g of cream cheese until it’s fluffy. Now, slowly mix in the powdered sugar and the milk. Remember how I stressed getting that bakery-style finish? This is where you do it! Keep mixing until it’s absolutely smooth, with no lumps of dry sugar. Drizzle this glorious glaze right over the warm rolls. It melts just perfectly into all those nooks and crannies!
Tips for Perfect Strawberry Cheesecake Rolls with Cream Cheese Icing
Achieving bakery-level quality with these Strawberry Cheesecake Rolls with Cream Cheese Icing is totally doable if you sidestep a few common mistakes. Trust me, I learned these the hard way so you don’t have to!
First, moisture control is everything! If your chopped strawberries aren’t patted absolutely dry, they release too much water during baking. This makes the filling soupy and can lead to soggy bottoms. Take the extra three minutes to pat them down on paper towels.
Second, when rolling the dough, make sure you compress it firmly into a tight log. If the roll is too loose, the filling squishes out during baking, and you end up with a messy pan instead of beautiful individual rolls. A firm roll ensures those gorgeous swirls when you slice it.
Finally, don’t frost the rolls when they are piping hot. They need about ten minutes to cool down before the icing goes on. If they are too hot, that lovely cream cheese icing just completely melts away. For more expert advice on baking tricks, check out my baking secrets!
Ingredient Notes and Substitutions for Strawberry Desserts With Cream Cheese
I totally get it—sometimes you want cheesecake rolls but don’t have time to wake up early to let yeast dough rise! If you’re short on time and craving these Strawberry Desserts With Cream Cheese flavors right now, please, go for store-bought refrigerated dough meant for cinnamon rolls. It’s a lifesaver! Just unroll it onto your counter and proceed with the filling instructions.
When it comes to fruit, strawberries are king here, but don’t feel locked in. If you happen to have a batch of raspberries on hand, you can absolutely swap them out. Think of it as diving into a raspberry cinnamon rolls flavor profile for a minute! Just make sure those raspberries are chopped small and patted dry, just like the strawberries. You can even experiment with other tart berries. For other wonderfully fruity, crumbly recipes, you should peek at my raspberry crumble cookies.
Also, remember that filling needs to be spreadable. If your cream cheese feels too hard right out of the fridge, leaving it on the counter for just ten minutes makes a huge difference in getting that even layer across the dough.
Serving Suggestions for Your Strawberry Cheesecake Rolls
These rolls are rich, so they pair perfectly with something bright and refreshing! For a brunch spread, nothing beats a strong cup of coffee or maybe even my afternoon favorite: a vegan iced chai tea latte. If you’re serving these as a dessert, skip the heavy sauces.
Instead, try a small side of fresh, barely sweetened fruit salad. The acidity of kiwi or oranges really cuts through the sweetness of the cream cheese icing. It makes the entire eating experience feel lighter and more balanced. They are sweet enough on their own, but a warm beverage elevates them perfectly!
Storage and Reheating Strawberry Cheesecake Rolls with Cream Cheese Icing
Now, let’s talk about leftovers, because—if you have any—you need to know how to keep these perfect! For the best texture right up until you eat them, store your unfrosted or iced Strawberry Cheesecake Rolls with Cream Cheese Icing in an airtight container. At room temperature, they stay wonderfully soft for about two days. If you need them to last longer, pop them in the fridge, but be warned, the cold can stiffen them up a bit.
To bring them back to life, I always prefer the oven if time allows. Wrap them loosely in foil and heat at 300°F (150°C) for about 10 minutes. That brings back the fluffy texture! If you’re in a hurry, just 15 seconds in the microwave works wonders, though the texture is slightly different. If you want to learn how to keep nearly any baked good moist for longer, check out my moist bread secrets!
Frequently Asked Questions About Strawberry Cinnamon Rolls Homemade
When you’re making something this delicious, naturally, you’ll have questions! I totally get the desire to mix things up or speed things along. These little troubleshooting tips should help you handle anything that pops up while you’re busy baking up these incredible Strawberry Cinnamon Rolls Homemade.
Can I make the dough for these Strawberry Cinnamon Rolls Homemade ahead of time?
Oh yes, you absolutely can! If you use a sweet yeast dough, you can let the entire unrolled dough bulk ferment in the fridge overnight. Just place it in a lightly oiled bowl, cover it tightly, and let it chill for up to 18 hours. When you wake up, let it sit on the counter for about 30 minutes to warm up slightly before you roll it out. It saves so much time in the morning!
What if I want to make these like Strawberry Cheesecake Egg Rolls instead?
That’s a fun twist! If you wanted to turn this filling into Strawberry Cheesecake Egg Rolls, you’d change the assembly completely. Instead of rolling the dough into a log and slicing it, you’d spread the filling onto small squares of the dough (or even spring roll wrappers!), making sure to leave a clean border for sealing. Then you’d crimp the edges tightly like a traditional egg roll. Fry them until golden brown instead of baking them!
If you want more ideas centered around strawberries, have a look at all the fun strawberry recipes I’ve been perfecting lately. Sometimes I even use leftover filling to top my Strawberry Cheesecake Pancakes!
Nutritional Estimate for Strawberry Cheesecake Rolls with Cream Cheese Icing
Because these Strawberry Cheesecake Rolls with Cream Cheese Icing are such a treat, I always tell people to enjoy them guilt-free! I ran the numbers based on 8 rolls, but remember, these are just estimates based on standard pantry ingredients. For the full legal breakdown on how I calculate my rough estimates, you can check out my official recipe disclaimer here. Basically, assume they are delicious—that’s the main takeaway!
- Estimated Calories: Approx. 450 per roll
- Estimated Fat: Approx. 20g per roll
- Estimated Protein: Approx. 8g per roll
- Estimated Carbs: Approx. 55g per roll
Strawberry Cheesecake Rolls with Cream Cheese Icing
Equipment
- Baking dish
Ingredients
For the Rolls
- 1 batch sweet yeast dough about 500 g
- 200 g cream cheese
- 80 g sugar
- 150 g chopped strawberries
- 5 ml vanilla extract
For the Icing
- 100 g cream cheese
- 60 g powdered sugar
- 10 ml milk
Instructions
- Roll the sweet yeast dough into a large rectangle.
- Mix the 200g cream cheese, 80g sugar, and vanilla extract. Spread this mixture evenly over the dough.
- Sprinkle the chopped strawberries evenly over the cream cheese layer.
- Roll the dough tightly into a log and slice it into individual rolls.
- Place the sliced rolls into a greased baking dish.
- Bake the rolls at 180°C for 25 to 30 minutes.
- Mix the icing ingredients (100g cream cheese, powdered sugar, and milk) and drizzle the icing over the warm rolls.