Weekend mornings call for something seriously special, don’t they? Forget your plain old toast; we are diving headfirst into pure decadence. I am totally obsessed with these Strawberry Cheesecake Rolls with White Chocolate Drizzle because they take the best parts of cream cheese goodness and swirl them into the fluffiest dough you can imagine. Trust me, they feel totally fancy but they come together surprisingly easily!
The combination of that sweet, slightly tangy strawberry filling with the rich white chocolate on top just makes my heart sing. I always make a double batch because they disappear instantly when I share them with anybody. They are simply the perfect indulgent breakfast or dessert treat!
Why You Will Love These Strawberry Cheesecake Rolls with White Chocolate Drizzle
Honestly, this recipe hits all the right spots for a show-stopping weekend bake. You need these in your life for so many reasons:
- The texture is unbelievable—soft, pillowy dough that melts in your mouth.
- That tangy cream cheese filling perfectly balances the sweet strawberry jam.
- They look incredibly festive, especially with the glistening white chocolate on top.
- Despite the fancy look, they involve simple steps, making these Strawberry Cheesecake Rolls with White Chocolate Drizzle totally achievable for any home baker.
- They are great warmed up the next day, too! If you love my dessert-style pancakes, you’ll adore these breakfast treats.
Essential Ingredients for Strawberry Cheesecake Rolls with White Chocolate Drizzle
Okay, let’s talk about what goes into these beauties! Getting your ingredients right is half the battle, especially when you’re working with yeast and cream cheese combinations. Don’t sweat the measurements; everything here is straightforward, but make sure you check the temperatures and softness levels. That’s where the real texture magic starts!
For the Sweet Dough
The dough sets the stage for a fluffy roll, so pay attention here. You want that yeast to be happy so it balloons up nicely!
- 3.5 cups flour
- 2.25 tsp yeast
- 1/4 cup sugar
- 1/2 tsp salt. I always use finely ground salt, like my tips on kosher salt vs. sea salt containers, to make sure it dissolves completely.
- 3/4 cup warm milk—and I mean *warm*! Not hot, or you’ll kill your yeast! It should feel cozy to the touch, not scalding.
- 1/4 cup butter, melted slightly
- 1 egg
For the Cream Cheese and Strawberry Filling
This is the cheesecake heart of the roll. The consistency of your cream cheese is key here so you get an even spread. Make sure it’s fully softened!
- 8 oz cream cheese, softened until it squishes easily
- 1/4 cup sugar
- 1/2 cup strawberry jam. If you use a jam that’s too stiff, it won’t spread well, so make sure it’s nice and glossy.
For the White Chocolate Drizzle
This drizzle is so simple, but that small amount of cream helps make it pourable and luxurious, rather than clumpy. I sometimes use a little less cream if I want a thicker top layer!
- 1/2 cup white chocolate chips
- 2 tbsp heavy cream. If you’re curious about different dairy options for baking, check out my thoughts on heavy cream vs. buttermilk sometime.
Step-by-Step Guide to Making Strawberry Cheesecake Rolls with White Chocolate Drizzle
Putting these rolls together feels like a weekend ritual, and it is so satisfying watching that dough transform! Don’t rush the rising times—that’s where the fluff lives. If you’ve ever made my sourdough cinnamon rolls, you know the drill: patience pays off!
Creating and Proofing the Dough
First things first, you need to get your dough going. Mix up all your dough ingredients. The most important part here is your warm milk; remember, if it’s too hot, you’ll stop the yeast from doing its job!
Cover that bowl up with a clean towel and tuck it somewhere warm. You need it to rise until it’s doubled in size. That typically takes about an hour, but peek under the towel—if it looks puffy and light, the yeast is happy and active, and you’re good to move on!
Assembling the Strawberry Cheesecake Filling
Once your dough has had its first big expansion, you gently punch it down and roll it out into a nice rectangle on a lightly floured surface. Don’t overwork it, just get it smooth.
Now for the fun part! Spread that softened cream cheese and sugar mixture evenly right to the edges—we want that cheesecake flavor in every bite. Then, lightly dollop and smooth out that sweet strawberry jam right over the cream cheese layer. Make sure everything is spread evenly so you don’t get a giant jam pocket later on!
Slicing, Second Rise, and Baking
Starting from one of the long sides, roll that whole thing up tightly into a log. It should look like a beautiful, filled jelly roll! Use a sharp knife or unflavored dental floss to slice that log right into 12 beautiful rolls. They need to fit snugly but not totally packed into your prepared baking dish.
Cover them again, and they need a second quick rest—this is super crucial! Let them proof for exactly 30 minutes. After that little nap, pop them into an oven preheated to 350°F (175°C). Bake them for about 25 to 30 minutes until they are golden brown on top. They smell absolutely heavenly by this point!
Preparing and Applying the White Chocolate Drizzle
While those rolls are finishing up in the oven, you can whip up the star topping. In a small microwave-safe bowl, combine your white chocolate chips and 2 tablespoons of heavy cream. Heat it in short 20-second bursts, stirring well each time, until it’s completely smooth and glossy. This drizzle is inspired by classic recipes like cheesecake styles!
When the rolls come out, let them cool just slightly—they should still be warm. Drizzle that melted white chocolate generously all over the tops. The drizzle sets up beautifully against the warm, soft roll surface, making them instantly irresistible!
Tips for Perfect Strawberry Cheesecake Rolls with White Chocolate Drizzle
Even great recipes can flop if you miss a tiny detail, so let me share the little secrets I learned figuring out the perfect texture for these rolls. You want maximum fluffiness and the filling to stay put, right? Trust me, these small adjustments make a huge difference in making your Strawberry Cheesecake Rolls with White Chocolate Drizzle truly bakery-worthy!
- Don’t Over-Flour When Rolling: When you roll out the dough after the first rise, you need enough flour so it doesn’t stick, but too much will make your final rolls tough and dense. Use just enough to keep things manageable, then brush away the excess before adding the filling.
- Jam Layering is Key: When spreading the strawberry jam over the cream cheese, make sure you leave a small border (about half an inch) clear on one of the long edges of your dough rectangle. This stops the jam from squirting out everywhere when you roll it up tightly.
- Control the Drizzle Temperature: If your white chocolate drizzle is getting too thick while you finish applying it, don’t put the whole bowl back in the microwave! Just dip the bottom of the bowl into a little bit of warm—not hot—water for a few seconds. This keeps the drizzle smooth without overheating it and making it seize up.
- Aiming for That Pink Hue?: Since you want these to look as vibrant as some moist bread recipes, and the jam color can sometimes look dull after baking, try mixing just one drop of pink or red food coloring right into the cream cheese mixture. It helps give those Pink Cinnamon Rolls that cheerful, appetizing color without changing the cheesecake flavor one bit.
Ingredient Notes and Substitutions for Strawberry Cheesecake Rolls
One thing I’ve learned over the years is that substitutions are just a part of life in the kitchen! Maybe you’re out of jam, or perhaps you prefer dark chocolate over white. You absolutely can tweak this recipe without ruining the dream. I’ve spent years figuring out what stands in nicely for other things, like when I wrote about bread crumbs in salmon patties, and the same logic applies here!
The structure of these rolls comes from the dough and the cream cheese base, which are pretty non-negotiable if you want that ‘cheesecake’ element, but the flavor accents are super flexible. Don’t feel boxed in by the strawberry jam, okay?
Sweetener and Chocolate Swaps
If you’re all out of the white chocolate chips for the drizzle, you have options, though the texture will change. You could easily melt down some good quality white baking chocolate instead, but be careful not to burn it! Sugar-wise, if you only have granulated sugar instead of the quarter cup listed for the dough, go ahead and use it. The dark brown sugar brings richness to the dough, but regular sugar works if that’s what you have on hand.
Jam Variations – Hello, Raspberry Cinnamon Rolls!
Strawberry jam plays nicely here, but if you want to mix things up, feel free! If you find yourself craving those gorgeous, tart swirls, using a good quality raspberry jam is a fantastic swap. It gives you that beautiful contrast between the sweet cream cheese and the brighter fruit flavor—hello, Raspberry Cinnamon Rolls!
For the freshest taste, you could even skip the jam entirely and substitute it with about 1 cup of fresh, finely diced strawberries mixed with 1 tablespoon of sugar. Let them macerate for about 15 minutes before spreading them onto the cream cheese layer. That just makes them even more of a dazzling, fresh dessert!
Cream Cheese Consistency Check
For the filling, using the full 8 ounces of standard block cream cheese is essential for getting that signature thick layer. I really don’t recommend trying to use that whipped cream cheese from a tub here. It never seems to firm up right when baked and tends to run out too much. If you remember to take your cream cheese out the night before, it should be perfectly soft and spreadable for assembly!
Storage and Reheating Instructions for Your Strawberry Cheesecake Rolls
Believe it or not, these rolls actually last a couple of days, which is great news because I rarely have leftovers! However, if you manage to save any of these amazing rolls, storage is super simple. Just make sure they are completely cool before you try to cover them up, or you’ll end up with a soggy mess, and nobody wants that!
The best part about these recipes from the a breakfast aisle is they warm up beautifully, making day two just as exciting as day one.
Storing Room Temperature Leftovers
If you plan on eating the leftovers within, say, 24 hours, keeping them on the counter is totally fine, especially if you didn’t use a whole lot of the icing. Cover the baking dish tightly with some plastic wrap or transfer the rolls to an airtight food container.
Keep them somewhere cool, away from direct sunlight or any heat source. Since these aren’t swimming in a pure sugar glaze—we used a white chocolate drizzle which sets up a bit firmer—they hold up well at room temperature for a day.
Refrigerating for Longer Storage
If you need them to last longer than a day, definitely move them into the fridge. Again, airtight is your best friend here! This helps keep the cream cheese layer safe and slows down any spoilage.
When refrigerated, they should last easily for four or five days. You’ll notice the dough feels a bit firmer or stiffer once they chill down, but don’t worry about that; reheating fixes everything right up!
The Perfect Reheating Method
This is the crucial part! Nobody likes a cold, stiff cinnamon roll, even if it has cheesecake filling. Reheating brings back that fresh-from-the-oven softness we all crave.
- Microwave Magic: This is the fastest way, perfect for one or two rolls. Place the roll on a microwave-safe plate and heat it for about 15 to 20 seconds. Test it first! You want it warm all the way through, not piping hot enough to melt the white chocolate into soup, though a little melt is delicious!
- Oven Warm-Up: If you’re reheating a large batch, use the oven! Wrap the leftovers loosely in foil—this traps the steam and keeps them from drying out. Pop them into a preheated oven at about 300°F (150°C) for about 10 minutes. They come out perfectly revived and soft again.
Frequently Asked Questions About Strawberry Cheesecake Rolls with White Chocolate Drizzle
I get so many questions about these rolls—it just shows how much everyone loves that cheesecake swirl! I pulled together some of the ones I hear most often, especially since people are always looking for ways to adapt breakfast favorites. If you’re looking for more breakfast inspiration in general, jump over and check out my main Breakfast category!
Can I make these Strawberry Cheesecake Rolls with White Chocolate Drizzle ahead of time?
Oh yes, you totally can! These are fantastic for making ahead, especially if you need a quick morning when you wake up. You have two main options here. You can assemble the entire roll—dough, filling, roll it up, and slice it—place it in the baking dish, cover it tightly, and refrigerate it overnight. Just remember, if you make them the night before, they will need a little extra proofing time in the morning before baking, maybe closer to 45 minutes instead of 30.
Alternatively, you can bake them completely, let them cool, and store them airtight. When you reheat them the next day, they taste almost as good as fresh! You can find more dessert ideas in my Desserts section, too.
How do I get the bright pink color in these Strawberry Desserts With Cream Cheese?
That is such a good question! Sometimes depending on the brand of strawberry jam you use, the color isn’t as vibrant as you might want it to be once it bakes. If you are aiming for those gorgeous, Instagram-worthy Pink Cinnamon Rolls, here is my little tip! Take your 8 ounces of softened cream cheese and before you add the sugar or jam, mix in just one tiny drop—seriously, just one!—of red or pink food coloring directly into the cream cheese base.
This adds a subtle, even tint throughout the cream cheese layer which really amps up the “strawberry” look of these Strawberry Desserts With Cream Cheese when they are all done and shining with that drizzle!
Are these similar to Strawberry Cake Roll or Strawberry Cinnamon Rolls Homemade?
That’s a tricky one! They are related, but definitely different animals! Think of a classic Strawberry Cinnamon Roll Homemade as having a slightly thinner dough texture that’s super spongy. These rolls of mine are closer to a brioche or classic sweet roll dough—they use yeast and have a sturdier structure designed to hold that heavier, creamy cheesecake filling.
A true Strawberry Cake Roll, on the other hand, would involve baking a thin sheet of sponge cake, spreading the filling onto it, and rolling it up. Because we are rolling a yeasted dough, these Cheesecake Rolls are much fluffier and thicker, and they bake up individually in the pan, which is why they are so satisfying!
Estimated Nutritional Data for Strawberry Cheesecake Rolls with White Chocolate Drizzle
Now, I know what you’re thinking. With all that cream cheese, butter, and white chocolate, these probably aren’t exactly a health food staple, right? And you’d be mostly right! These Strawberry Cheesecake Rolls with White Chocolate Drizzle are definitely a special occasion treat, meant for indulgence—which is totally okay sometimes!
I always try to keep track of what I’m eating, especially when testing out rich recipes like this one for my meal prep guides, and I ran the numbers. Since ingredients like brands of jam or the exact ratio of butter to flour can sneakily change things, take these figures with a grain of salt!
Estimated Nutrition Per Roll (Based on 12 Servings)
- Calories: Roughly 385 – 410 kcal
- Fat: Around 18 – 21g (That’s the butter and cream cheese loving you!)
- Protein: About 6 – 7g
- Carbohydrates: Approximately 50 – 55g
So yes, they are rich, but wow, are they worth every single calorie when you bite into that soft, sweet swirl! Don’t stress about the numbers too much; just make sure to savor every moment when you enjoy them!
Share Your Experience with Strawberry Cheesecake Rolls with White Chocolate Drizzle
Whew! We made it through making the most glorious Strawberry Cheesecake Rolls with White Chocolate Drizzle imaginable! I really hope you take a moment this week to try these out, maybe for a lazy Sunday brunch or even just because you deserve a fantastic dessert that tastes way more complicated than it actually is.
Baking should always be about sharing, and I truly want to see how yours turned out! Did you manage to keep that drizzle perfectly neat, or did they end up with a lovely, messy coating? Either way, I want to hear about it.
If you try this recipe, please take a moment to come back here and drop a rating for me! Five stars if they blew your expectations away, but honest feedback is always welcome.
And don’t be shy about snapping a picture! Tag me on social media—I absolutely love seeing your creations and hearing what you thought while you were eating them. If you have any questions that I missed in the FAQ section, or if you want to share a fun substitution you tried, please send me a note via my contact page. Happy baking, friends, and enjoy every single sweet, rich bite!
Strawberry Cheesecake Rolls with White Chocolate Drizzle
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
- 1/2 cup strawberry jam
White Chocolate Drizzle
- 1/2 cup white chocolate chips
- 2 tbsp heavy cream
Instructions
- Prepare the dough ingredients and allow the dough to rise according to your standard recipe instructions.
- Once risen, roll out the dough. Spread the cream cheese filling evenly over the dough, followed by the strawberry jam.
- Roll the dough into a log, slice it into individual rolls, and place them in a baking dish. Allow the rolls to rise for 30 minutes.
- Bake the rolls at 350°F (175°C) for 25 to 30 minutes.
- While the rolls bake, prepare the drizzle. Melt the white chocolate chips with the heavy cream together until the mixture is smooth.
- Drizzle the white chocolate mixture over the warm rolls before you serve them.