Sometimes you just need something warm and sweet straight from the oven, right? Jam-filled rolls always feel so wonderfully comforting, like the kind of treat you whip up for a super relaxed weekend breakfast when the kids actually sleep in a little. Well, my friend, let me introduce you to my absolute favorite comfort bake right now: Strawberry Cheesecake Rolls with Strawberry Jam. Seriously, the combination of that tangy, soft cream cheese layer swirling with bright, sweet strawberry jam? It’s just heaven. I spent one glorious Sunday layering these up for the whole family, and they disappeared before lunch!
This recipe nails that perfect balance between decadent dessert and breakfast treat. We’re making something truly special here, but sticking to tried-and-true methods. We’ve got some great advice coming from Grace Williams, who contributed this beauty. Trust me, preparing these rolled treats is easier than you think!
For more amazing dessert ideas, you can always check out the main Desserts section on our site!
Why You Will Love These Strawberry Cheesecake Rolls with Strawberry Jam
Honestly, these rolls tick all the boxes when you’re baking for the family on a lazy Saturday morning. They dress up breakfast beautifully but are rich enough that they could easily pass for an afternoon dessert—maybe even something like a tasty Strawberry Dessert Sandwich!
Here’s what I absolutely adore about making these:
- They are surprisingly simple to assemble once the dough has risen. We are talking easy rolling and spreading!
- The flavor profile is just knockout. It hits that perfect sweet-and-tangy note thanks to the creamy cheesecake filling paired with the vibrant strawberry flavor.
- They are incredibly versatile! Serve them piping hot with coffee for breakfast, or dust them with powdered sugar and serve after dinner for dessert.
These Strawberry Cheesecake Rolls with Strawberry Jam are destined to become a weekend tradition in your house, I just know it.
Essential Ingredients for Perfect Strawberry Cheesecake Rolls with Strawberry Jam
To get that stunning swirl and super soft dough, you really can’t cut corners here—especially with the cream cheese! When I look at the ingredients list, I always break it down because the dough needs one kind of attention, and the filling needs another kind entirely. Getting the cream cheese to the right softness is key to avoiding lumps later on. If you happen to be looking for other amazing strawberry bakes, check out my recipe for Fresh Strawberry Cream Puffs!
Let’s look at what you need to grab before you start mixing up these amazing Strawberry Cheesecake Rolls with Strawberry Jam.
For the Dough
This light, slightly enriched dough is what gives us that wonderful pillow texture. Don’t skimp on the warm milk for the yeast, either; that temperature is super important!
- 3.5 cups of flour
- 2.25 tsp of yeast (Make sure this is fresh!)
- 1/4 cup of sugar
- 1/2 tsp of salt
- 3/4 cup of warm milk (Aim for about 105-115°F, just warm enough to feel nice on your wrist, not hot!)
- 1/4 cup of butter (It should be soft, but not melted!)
- 1 egg
For the Cream Cheese and Strawberry Jam Filling
This is where all the magic happens! The cream cheese has to be nice and soft so it blends beautifully with the sugar before we add in that gorgeous jam. I always say, the better your strawberry jam is, the better your final Strawberry Cheesecake Rolls with Strawberry Jam will taste!
- 8 oz of cream cheese (Make sure this is really softened up!)
- 1/4 cup of sugar
- 3/4 cup of strawberry jam (If it’s a nice, thick jam, that’s perfect!)
Expert Tips for Making Strawberry Cheesecake Rolls with Strawberry Jam
I always tell people that baking bread or rolls can feel intimidating, but it’s really just about respecting the dough and paying attention to a few key spots where things can go wrong. If you get these tricks down, your Strawberry Cheesecake Rolls with Strawberry Jam will come out looking like they came from a professional bakery, not just your kitchen!
If things get messy, remember you can always check out more general tips on achieving bakery-worthy results over at my guide on secrets to perfect scones and expert baking tips, even though these are rolls! And if you want to make your jam from scratch instead of buying it, look up a simple recipe online, like the one on BBC Good Food!
Yeast Activation and Dough Handling
The yeast is the heart of these rolls, so don’t rush it! Your milk needs to be warm—not hot enough to scald your finger, but definitely cozy. If the milk is too cold, the yeast falls asleep. If it’s too hot, you accidentally kill it. That’s the number one reason rolls don’t rise right!
When you get to kneading, don’t panic if the dough sticks a little. That’s normal for a soft enriched dough. Just add flour one tablespoon at a time until it barely clings to your hands. Over-flouring is how you end up with tough rolls, and we definitely don’t want that here—we want those tender, pillowy bites!
Achieving the Perfect Strawberry Swirl
This is my biggest secret to getting those beautiful, defined rings. You need to spread that cream cheese mixture out right to the very edges of your rolled-out dough. I mean it! Go right to the perimeter on three sides, leaving maybe a tiny inch bare on the very far edge where you plan to seal it.
Why? Because if you leave a dry border, when you roll it up, you get a strip of just dough in your final Strawberry Cheesecake Rolls with Strawberry Jam. Once the cream cheese layer is perfectly spread, dot the jam randomly over the top—don’t glob it all in the center—and then roll it up super tight. Tight rolling equals a great swirl when you slice them!
Step-by-Step Instructions for Strawberry Cheesecake Rolls with Strawberry Jam
Okay, tracking the steps for these rolls is easy once you get into the rhythm. The most important thing here is not to rush the rising times—that’s where yeasted dough wins or loses the battle for fluffiness! Remember we talked about that first big rise taking about 60 minutes? Don’t skip your second, shorter rise either!
We’re aiming for tender, gorgeous Strawberry Cheesecake Rolls with Strawberry Jam, and this process gets us there smoothly. If you’re interested in what happens when you let sourdough handle the dough part, check out my guide on Sourdough Cinnamon Rolls for comparison!
Preparing the Dough and First Rise
First things first: we need to wake up that yeast! Gently mix your yeast with the warm milk and a little sugar until it starts looking happy and foamy—that means it’s active. While that’s blooming, grab your large mixing bowl and whisk together the flour, the remaining sugar, and salt. Once the yeast looks alive, stir in your softened butter and the egg.
Now, slowly add your wet mixture into your dry ingredients. Mix until a shaggy dough forms, and then turn it out onto a lightly floured counter. Knead this dough until it’s smooth and elastic. You want it soft but not overly sticky—just bouncy when you poke it. Pop it into a greased bowl, cover it up, and let it sit in a warm spot for about an hour until it’s nicely doubled in size.
Assembling the Cheesecake and Jam Filling
While the dough is happily puffing up, you can focus on the creamy center. Make sure that 8 ounces of cream cheese is truly soft—I usually leave mine out for at least two hours! Beat the cream cheese and the 1/4 cup of sugar together until you have a completely smooth, lump-free mixture. This is crucial for even spreading!
Take your dough down gently once it’s doubled. Use that rolling pin to roll it into a big, even rectangle. Now, grab that smooth cream cheese mix you just made and spread it all the way to the edges. Then, dollop on your 3/4 cup of strawberry jam and spread that gently over the cream cheese layer. Don’t press too hard or you’ll deflate all the air we worked so hard to build!
Rolling, Cutting, and Baking Your Strawberry Cheesecake Rolls with Strawberry Jam
This is the fun part for structure! Starting from the long edge, roll that dough up as tightly as you possibly can without squishing the filling out. A tight roll makes those beautiful swirls when you slice it later! Once rolled, use a sharp knife or unflavored dental floss to cut the log into 12 even rolls. Place them cut-side up into your prepared baking pan.
Cover the pan again, and let them have their final rest—about 30 minutes this time. They should look puffy again. Preheat your oven to 350°F (175°C). Bake them for 25 to 30 minutes. They’re done when they look golden brown on top and smell absolutely incredible. Serve them warm straight from the oven; they are spectacular all by themselves!
Variations on Strawberry Cheesecake Rolls with Strawberry Jam
The beauty of a great roll recipe is how easily you can switch things up! While I stand by these Strawberry Cheesecake Rolls with Strawberry Jam as the original champion, you absolutely don’t have to stick to just strawberry if you don’t want to. Think of this as your flexible base recipe.
If you’re craving something a little darker or earthier, try swapping out that sweet jam for a nice cherry preserve. It gives you a flavor dynamic similar to what you might find in a Raspberry Cinnamon Rolls setup, just with a different berry twist!
For the cream cheese layer, don’t be afraid to jazz it up! I found that mixing in just a tiny bit of lemon zest (maybe half a teaspoon) wakes up the entire roll beautifully. It adds a brightness that cuts through the sweetness perfectly. If you love fun fruity combos, you should peek over at my Strawberry Banana Dream Bliss Recipe for more inspiration!
Serving Suggestions for Strawberry Cheesecake Rolls with Strawberry Jam
Honestly, these Strawberry Cheesecake Rolls with Strawberry Jam are so rich and satisfying, they really don’t need much help to shine! They are fantastic served warm, straight out of that pan, just like you’d enjoy a lovely slice of Strawberry Cake Roll.
But if you want to build out a brunch spread, you can’t go wrong with a big, steaming mug of strong black coffee. The bitterness really balances out how sweet and creamy these rolls are! For a fresher addition, serve a small bowl of mixed, unsweetened berries on the side. That little bit of tartness from blueberries or just fresh strawberries makes the whole bite feel lighter. If you want more ideas for your morning table, do take a look at the full Breakfast category!
Serving Suggestions for Strawberry Cheesecake Rolls with Strawberry Jam
Honestly, these Strawberry Cheesecake Rolls with Strawberry Jam are so rich and satisfying, they really don’t need much help to shine! They are fantastic served warm, straight out of that pan, just like you’d enjoy a lovely slice of Strawberry Cake Roll.
But if you want to build out a brunch spread, you can’t go wrong with a big, steaming mug of strong black coffee. The bitterness really balances out how sweet and creamy these rolls are! For a fresher addition, serve a small bowl of mixed, unsweetened berries on the side. That little bit of tartness from blueberries or just fresh strawberries makes the whole bite feel lighter. If you want more ideas for your morning table, do take a look at the full Breakfast category!
Storage and Reheating Instructions for Strawberry Cheesecake Rolls with Strawberry Jam
You are just going to be so thrilled if you have leftovers of these Strawberry Cheesecake Rolls with Strawberry Jam the next morning! Luckily, these stay wonderfully soft. If you’re planning on eating them within two days, just keep them covered tightly in an airtight container right on the counter at room temperature. Seriously, resist the urge to put them in the fridge if you can!
If you need them to last longer, the fridge is fine, but you must reheat them to bring back that soft texture. The microwave is my go-to—just 15 to 20 seconds should do the trick for a single roll. If you’re warming up a bigger batch, pop them in a warm oven (around 300°F) for about ten minutes. You can find more tips on keeping bread and rolls happy and moist over at my guide on the secret to moist bread!
Frequently Asked Questions About Strawberry Cheesecake Rolls with Strawberry Jam
I get so many fantastic questions about baking these rich treats, and I’m always happy to share what I’ve learned! Whether you’re wondering about swapping ingredients or optimizing your rising time, these answers should help you nail your first batch of Strawberry Cheesecake Rolls with Strawberry Jam perfectly. You can browse more of my favorite dessert recipes too!
Can I use a different berry jam in these rolls?
Oh, absolutely! You definitely can. The base recipe is so sturdy that it handles most fruit spreads really well. If you’re looking for a slightly tart twist, try a good quality raspberry jam; it gives you a flavor profile very similar to what you’d get if you were making Raspberry Cinnamon Rolls at home. The key is just making sure whatever jam you use is thick enough not to run everywhere when you roll the dough. Sometimes that means using less jam, but try not to go below the amount listed!
How do I prevent the cream cheese filling from oozing out?
This is such an important question, and it usually comes down to two things. First, make sure that cream cheese layer is spread evenly but not too thick, and always leave a clean half-inch border on the far edge of the dough before you start rolling. That clean border will kind of weld itself shut when you roll it up tight.
Secondly, if your cream cheese mixture feels really loose or runny, pop the bowl in the fridge for about 15 minutes to firm it up just a bit before you spread it. A slightly cooler, stiffer filling handles the rolling process much better than a super warm one. A tight roll is truly your best defense against ooze-out!
Can I make the dough for the Strawberry Cheesecake Rolls with Strawberry Jam the night before?
Yes, you certainly can manage the dough the night before, which is a lifesaver on busy mornings! Instead of having them rise for that full 60 minutes at room temperature, you can give the dough its first mix and knead it as usual, but then place it in a lightly greased bowl, cover it tightly with plastic wrap, and stick it right in the refrigerator.
The cold temperature slows the yeast way, way down. You’ll want to let it rest there for about 8 to 12 hours. In the morning, take it out and let it warm up on the counter for about an hour until it feels relaxed and handles nicely before you roll it out and add the filling. That way, you’re still only doing the final 30-minute rise before baking!
Estimated Nutritional Data for Strawberry Cheesecake Rolls with Strawberry Jam
I always feel a little guilty when I pull these gorgeous, sweet rolls out of the oven, but hey, that’s why we make them in moderation, right? Since these Strawberry Cheesecake Rolls with Strawberry Jam have that rich cream cheese and sweet jam filling baked into yeast dough, they are definitely a delightful treat!
I spent some time calculating what you might be looking at per one glorious roll, serving 12 people in total. Remember, these are just estimates based on standard quantities of flour, sugar, butter, and cream cheese. Baking is fun, but getting precise nutrition takes a lab, so take these numbers as a fun guideline!
If you want the full scoop on how we calculate these figures across the site, you can check out our full site disclaimer concerning nutritional information for our recipes.
Here’s a rough breakdown for one roll:
- Calories: Around 380-420 kcal
- Fat: Approximately 16g to 19g
- Protein: We get a decent boost from the milk and cream cheese—closer to 6g–8g
- Carbohydrates: Roughly 50g–55g
These beautiful Strawberry Cheesecake Rolls with Strawberry Jam really are best enjoyed fresh and warm, maybe with a strong cup of coffee to balance that sweetness!
Strawberry Cheesecake Rolls with Strawberry Jam
Equipment
- Mixing Bowls
- Rolling Pin
- Baking Pan
Ingredients
Dough
- 3.5 cups flour
- 2.25 tsp yeast
- 1/4 cup sugar
- 1/2 tsp salt
- 3/4 cup warm milk
- 1/4 cup butter
- 1 egg
Filling
- 8 oz cream cheese
- 1/4 cup sugar
- 3/4 cup strawberry jam
Instructions
- Activate yeast with warm milk and sugar.
- Mix in the remaining dough ingredients and knead the dough.
- Let the dough rise until it doubles in size.
- While the dough rises, mix the cream cheese and sugar for the filling.
- Roll the dough out flat. Spread the cream cheese mixture over the rolled dough.
- Spread the strawberry jam evenly on top of the cream cheese layer.
- Roll the dough tightly, cut it into individual rolls, and place them in your prepared baking pan.
- Let the rolls rise for 30 minutes.
- Bake the rolls for 25 to 30 minutes at 350°F (175°C).
- Serve the rolls warm.