Amazing Strawberry Cheesecake Sweet Rolls 12

You know those weekends when you absolutely deserve something special? I’m talking about that moment when you sit down with a hot cup of coffee and bite into something that feels like a vacation for your taste buds. Forget stressing over fancy baking projects; I’ve got the ultimate treat that combines sweet berries, tangy cheesecake, and that soft, fluffy dough we all adore. I’m talking about my **Strawberry Cheesecake Sweet Rolls**! When my marketing job used to run me ragged, finding ways to bring joy back to my hectic schedule was essential. This recipe is exactly that—a comforting, indulgent escape made simple enough for a busy home cook like me. You can find more quick breakfast ideas over in my Breakfast and Brunch section. Trust me when I say these rolls will become your new go-to for **Breakfast Pastry Ideas**.

Why These Strawberry Cheesecake Sweet Rolls Are Your New Favorite Weekend Baking Project

The reason I keep coming back to this recipe for Strawberry Cheesecake Sweet Rolls? They hit that incredible sweet spot between restaurant-quality indulgence and actual ease. Seriously, these turn out so Soft and Fluffy Rolls, you’ll wonder why you ever bought them pre-made. They are truly perfect for those slow weekend mornings when you want Brunch Sweet Rolls that impress.

• They deliver on the promise of Indulgent Dessert Recipes without needing hours of kneading.
• The combination of tangy cream cheese and sweet strawberries is just irresistible.
• They are ready to serve in under an hour and a half total time!

Simple Steps for Perfect Strawberry Cheesecake Sweet Rolls

My philosophy is about using time wisely, and that’s why I love this recipe—it’s brilliant! Instead of making dough from scratch—which is great sometimes—we’re leaning on refrigerated pizza dough. Yes, you read that right! This simple shortcut means you get that beautiful swirl and creamy filling for your Strawberry Cheesecake Sweet Rolls way faster. It keeps the clean-up low, which is always a win in my book. If you want to dive deeper into quick bread recipes, check out my tips for homemade dinner rolls too!

Ingredients for the Best Strawberry Cheesecake Sweet Rolls Recipe

Gathering your supplies for these Strawberry Cheesecake Sweet Rolls is half the fun! I’ve kept the list straightforward, using a few pantry staples and some refrigerated magic. When you look at the list, you’ll see we need ingredients for the dough base, the sweet swirl inside, and that crucial creamy topping. Don’t forget to have your cream cheese and butter softened ahead of time; it really makes mixing much smoother. If you’re looking for other great cream cheese applications, you might love my recipe for stuffed french toast!

• One package (14.2 ounces) of that refrigerated pizza dough you keep meaning to use.
• We need 1/2 cup granulated sugar, 1 tablespoon all-purpose flour, and 1 teaspoon ground cinnamon for the sweet dusting.
• For the base layer, grab 1/4 cup (that’s half a stick!) of unsalted butter, melted.
• The berry element is 1/2 cup strawberry jam or preserves—your favorite kind works best here.
• For that essential cheesecake filling, soften 4 ounces of cream cheese, and mix it with 1/4 cup powdered sugar and 1 teaspoon vanilla extract.
• For the egg wash that helps them get golden, you need 1 large egg, lightly beaten, and 1 tablespoon of milk.
• Finally, the glaze calls for 1/2 cup powdered sugar, 2 tablespoons milk or cream, and 1/4 teaspoon vanilla extract.
• Don’t forget about 1/4 cup fresh strawberries, thinly sliced, to put right on top before serving!

How to Prepare Your Soft and Fluffy Strawberry Cheesecake Sweet Rolls

Okay, this is where the real magic happens! Getting those Soft and Fluffy Rolls texture in our Strawberry Cheesecake Sweet Rolls is all about following these steps in order. It might look like a lot of steps, but I promise they flow really smoothly once you get going. Remember to keep a clean area, and don’t rush the rising stage—that’s where the airiness comes from!

1. First things first, get that dough ready. Gently unroll your refrigerated pizza dough onto a surface that you’ve lightly dusted with flour. Just ease it out; we want a nice rectangle, roughly 10 by 14 inches. Don’t fight the dough if it snaps back a little!
2. In a small separate bowl, whisk together your dry topping components: the 1/2 cup granulated sugar, 1 tablespoon of flour, and that teaspoon of cinnamon. This blend is going to give us a lovely spicy base layer.
3. Now, take that melted 1/4 cup of butter and brush it all over the surface of your dough rectangle. Make sure you get nice edge-to-edge coverage.
4. Next up is the strawberry layer. Take your 1/2 cup of strawberry jam and spread it out evenly over the butter. When you spread it, leave about a half-inch border along one of the long sides—that empty strip is essential for sealing the roll later, so don’t skip it!
5. Time for the cheesecake! Mix your softened cream cheese, the smaller amount of powdered sugar (1/4 cup), and 1 teaspoon of vanilla until it’s perfectly smooth and creamy. Dollop small spoonfuls of this cream cheese mixture all over that jam layer. Then, sprinkle that cinnamon-sugar mixture right over the top of everything.
6. Now, roll it up! Starting on the long edge opposite that empty border strip, roll the dough up tightly into a log. Once it’s rolled, pinch that seam closed really well. I mean, really press it shut so the filling doesn’t try to escape!
7. Slice that log evenly into 12 individual rolls. Try to keep your cuts consistent so they bake evenly.
8. Grease up a 9×13 inch baking dish—I usually use non-stick spray or a good coat of butter—and snuggle those rolls inside. They like to be close neighbors!
9. Cover the dish loosely with plastic wrap. You need to let these rise in a warm spot for about 30 minutes. Don’t move them while they’re puffing up!
10. Crucially, preheat your oven to 375 degrees Fahrenheit during the last 10 minutes of that rise time so it’s perfectly hot when they’re ready. You can find more tips on baking timing in my cinnamon roll guide.
11. Right before they go in the oven, whisk together your egg and 1 tablespoon of milk. Gently brush this mixture over the tops of the uncovered rolls—this is what gives you that gorgeous shine!
12. Bake them for 20 to 25 minutes until they are beautifully golden brown. Steer clear of over-baking if you truly want those Strawberry Cheesecake Sweet Rolls to stay moist!

Assembling the Strawberry Jam and Cheesecake Swirl

Layering is everything here; it stops the dough from getting soggy and makes sure every bite of your Strawberry Cheesecake Sweet Rolls has fantastic flavor distribution. After brushing the butter evenly, you lay down that sweet cinnamon-sugar blanket. Next, slather on the strawberry jam—just remember to leave that clean edge for sealing later! Then, drop those little spoonfuls of the cream cheese mixture strategically over the jam. This layering ensures that tangy, sweet, and spicy profile hits perfectly when you take a bite.

SAVE IT

Baking and Achieving Golden Brown Strawberry Cheesecake Sweet Rolls

Once they’ve had their nice rise time, we move them into that 375°F oven. That egg wash we brushed on earlier? That’s your secret weapon for color. It helps promote that rich, golden-brown finish that screams ‘bakery quality.’ My biggest piece of advice for these Strawberry Cheesecake Sweet Rolls is to watch them closely after 20 minutes. They should look beautifully set on top. If you let them go too long, that amazing fluffy interior we worked for will dry out, and nobody wants that!

SAVE IT

Tips for Perfecting Your Cream Cheese Icing Rolls

Now that the rolls are out of the oven, we have to talk about the grand finale: the glaze! Getting the consistency right for these Cream Cheese Icing Rolls can sometimes feel like a guessing game, especially depending on how humid it is here in Ohio that day. The base recipe is simple—just powdered sugar, a little liquid, and vanilla—but you need to taste-test as you go.

If you find the glaze is way too thick and gloppy, don’t panic and throw it out! Just add milk in half-teaspoon increments, whisking well after each addition, until it flows nicely off your spoon. I’m looking for something that drips slowly, not something that pours like water. If you do accidentally add too much milk, you can always whisk in another spoonful of powdered sugar to thicken it back up. This is how I save my glazes almost every time!

Conversely, if your glaze is too thin, leaving white streaks instead of coating those gorgeous Strawberry Cheesecake Sweet Rolls, the fix is easy: sift in more powdered sugar, a tablespoon at a time. Sifting prevents lumps, which is crucial for a smooth finish.

SAVE IT

For an extra layer of flavor that pairs beautifully with the strawberries, try adding just a tiny drop (seriously, just a drop!) of almond extract instead of all the vanilla. It gives the Cream Cheese Icing Rolls a little something extra that people always rave about. My royal icing guide also has great tips on adjusting liquids for different textures, which might help if you want a firmer icing shell.

Ingredient Notes and Substitutions for Strawberry Sweet Rolls

When we’re making Strawberry Cheesecake Sweet Rolls, keeping the ingredient list honest is important, but knowing where you can cheat a little speeds things up tremendously! That’s the core of my cooking philosophy, remember? Cooking should be joyful, not restrictive.

Let’s talk about the dough first. I used refrigerated pizza dough here because it’s quick, reliable, and frankly, it works like a charm. If you have time or if you’re someone who loves the process of kneading, absolutely use your favorite scratch Sweet Rolls Recipe dough. Just make sure that homemade dough is slightly enriched—we need some fat and sugar to keep these from turning into actual bread rolls.

Now for the strawberries. The recipe calls for jam, and that’s because jam has concentrated flavor and the perfect amount of sugar and pectin, which helps it hold up perfectly in the swirl of your Strawberry Sweet Rolls. If you only have fresh strawberries on hand, don’t worry, but you’ll need to cook them down a bit first. If you cook your fresh berries with a little sugar until they thicken up, you can skip the jam! I have a great guide on how to make a super simple, pectin-free easy strawberry jam recipe if you want to go that homemade route without having to buy pectin.

Also, be generous with your vanilla in both the filling and the glaze. Vanilla is one of those ingredients where quality matters. It just wakes up the flavor of the cream cheese and makes the strawberry pop. Don’t skimp there—it’s worth the little bit extra!

Storage & Reheating Instructions for Leftover Strawberry Cheesecake Sweet Rolls

Even though I promise you these Strawberry Cheesecake Sweet Rolls won’t last long—they are just too perfectly gooey and sweet—life happens! If, by some miracle, you have any leftovers, we need to store them correctly so they don’t dry out overnight. They really are at their peak flavor and texture the very first day you bake them, but we can certainly bring them back to life!

For storing, you must let them cool down completely first. Once they are room temperature, cover the baking dish tightly with plastic wrap or transfer the rolls into an airtight container. If you leave them sitting out on the counter, they’ll be fine for about two days, especially since they have that little bit of fat from the cream cheese filling and glaze locking in some moisture.

If you know you are going to have leftovers sticking around longer than that, pop them into the refrigerator sealed tightly. They should last securely for up to four days this way. Just know that chilling tends to stiffen up the icing and the dough a bit.

Waking Up Your Leftover Strawberry Cheesecake Sweet Rolls

Reheating is important to get back that fresh-from-the-oven pull-apart quality in your Strawberry Cheesecake Sweet Rolls. You have a couple of great options, depending on how many you are trying to revive!

For just one or two rolls, the microwave is your speedy friend. Wrap the roll loosely in a damp paper towel—this adds steam back into the dough. Heat them on medium power for about 15 to 20 seconds. Keep checking them; you want them warm and soft, not rubbery!

If you’re trying to warm up half a pan, I prefer the oven method. Set your oven to a low temperature, maybe 300 degrees Fahrenheit. Place the rolls in an oven-safe dish, cover it loosely with foil (we don’t want the glaze to melt off completely), and warm them for about 10 to 12 minutes. This gentle heat warms the whole roll through beautifully, making them feel almost freshly baked. They are so delicious, you’ll think you just pulled the pan out of the oven for the first time!

SAVE IT

Serving Suggestions for These Cheesecake Rolls

One pan of these incredible Strawberry Cheesecake Sweet Rolls disappears way too fast in my house, but if you manage to save a few, or if you’re making a huge batch for a crowd, we need to talk about how to serve them up right!

When I bring these out for brunch, I like to treat them like the star of the show. They are already rich, sweet, and tangy, so you don’t need a ton of sides. However, they pair wonderfully with something that cuts through that richness. A nice, strong cup of black coffee—the kind that stands up to the sweetness—is non-negotiable. If you’re doing a full spread, keep the savory elements light.

For a true weekend feast, you could balance the sweetness by serving these alongside some crispy bacon or maybe a light fruit salad that focuses on tart flavors instead of more sugar. These are perfect Breakfast Pastry Ideas that elevate any gathering.

If you’re serving these up as an Indulgent Dessert Recipe after dinner, try drizzling just a little extra tang over the top. A small side of fresh whipped cream, maybe lightly sweetened with vanilla, makes them feel fancy. And when you’re looking for another easy-to-manage baked good that goes perfectly with coffee, you absolutely have to check out my recipe for sour cream coffee cake. Those two together? Forget about it!

Honestly, these Cheesecake Rolls are decadent enough to stand totally alone, but pairing them smartly makes them perfect for any time of day. Enjoy every sweet, fruity bite!

Frequently Asked Questions About Making Strawberry Cheesecake Sweet Rolls

I always get so many questions once readers start baking my simpler recipes, and that’s great! It means you’re getting in the kitchen, and I love that. When it comes to these amazingly gooey Strawberry Cheesecake Sweet Rolls, people are usually wondering about make-ahead timing or ingredient swaps. Let’s tackle some of the most common queries I see popping up so your baking experience is totally stress-free. If you’re ever looking for more helpful hints and daily inspiration, you can always check out the main Carla’s Cooking blog page!

Can I use homemade cinnamon roll dough instead of pizza dough for these Strawberry Cheesecake Sweet Rolls?

Oh, absolutely, you can! That’s one of the beauties of baking—you get to customize! If you have a favorite reliable homemade dough recipe, just go for it. That will probably take your rolls up a notch in terms of that true, comforting flavor. The main thing to remember is that homemade dough usually needs a slightly longer rise time than the pre-made pizza dough when you are making Strawberry Cheesecake Sweet Rolls. Follow your dough recipe’s instructions for the rise, but usually, the second rise after you roll them up might take closer to 45 minutes to an hour, depending on how warm your kitchen is!

What is the best way to get the ‘cheesecake’ flavor in these Sweet Rolls Recipe?

That wonderful tangy flavor that turns a regular sweet roll into a phenomenal Cheesecake Roll comes entirely from using that simple, softened cream cheese mixture in the center during assembly. We mix it with just a touch of powdered sugar and vanilla to keep it light and creamy, not heavy. It bakes right into that perfect swirl alongside the strawberry jam. It’s not about using an actual cheesecake batter; it’s about mimicking that classic tanginess. That’s the secret to the whole Sweet Rolls Recipe!

Can I make these Strawberry Cheesecake Sweet Rolls ahead of time?

Yes, you definitely can dabble in some make-ahead baking here, which is perfect for serving these up beautifully for a big brunch! Once you have cut the rolls (Step 7) and placed them in the greased 9×13 dish, cover the entire dish very tightly with plastic wrap. You need to let them rest in the refrigerator overnight—for up to 18 hours is usually fine. When you wake up, let them sit on the counter for about 30 to 45 minutes to take the chill off slightly before brushing with egg wash and baking. Just know that the second rise might take a little longer since the dough is cold.

My cream cheese filling is running out during baking. What am I doing wrong?

This is a common worry with any swirl recipe, but don’t fret! It usually happens for one of two reasons with these Strawberry Cheesecake Sweet Rolls. First, check your jam—if the jam layer underneath the cream cheese is too thin or watery, the cheese filling can easily slip out underneath. Make sure your jam isn’t overly runny. Second, make sure you are pinching that dough seam shut extra tight after you finish rolling the log! If the seam is weak, the pressure during baking will force the filling sideways instead of keeping it contained inside that beautiful spiral.

Can substitutions be made for the refrigerated pizza dough?

As mentioned before, homemade dough is always an option if you prefer! However, if you are looking for another simple shortcut similar to sliced bread, some people have successfully used store-bought, pre-cut refrigerated cinnamon roll dough—just toss the original cinnamon filling packet! If you use that dough, you’ll skip the rolling and shaping steps entirely; you’ll just spread your strawberry jam and cream cheese filling directly onto the flat pieces before rolling them up. It’s a super-speedy variation on the **Homemade Sweet Rolls** concept!

Share Your Homemade Strawberry Cheesecake Sweet Rolls Creations

I just absolutely love seeing what you all create in your kitchens! Seriously, when my phone pings with a picture of someone else’s gooey, glazed Strawberry Cheesecake Sweet Rolls, it just makes my whole day. Bringing these comforting, indulgent recipes to your tables is why I started Carla’s Cooking, and seeing the results is the biggest reward.

If you baked this batch for brunch or if you saved them for a sweet evening dessert, please come back here and leave a star rating! Those ratings mean the world to me and help other busy cooks decide to give this recipe a try. Five stars if you loved that creamy cheesecake swirl, or maybe four if you think you need to add a little more strawberry jam next time? Your honest feedback helps us all bake better!

And please, tag me on social media! I want to see how you topped yours—did you use extra fresh berries? Did you go heavy on that cream cheese icing? Snap a picture and tag Carla’s Cooking. I’m always looking for new ideas and ways to share your success stories. If you have any final burning questions that I didn’t cover in the FAQs, don’t hesitate to reach out through my contact page. Happy baking, friends!

Easy Strawberry Cheesecake Sweet Rolls with Cream Cheese Glaze

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Make these soft and fluffy Strawberry Cheesecake Sweet Rolls. They feature a sweet strawberry swirl and a rich cream cheese filling, topped with a simple, creamy glaze. This is a perfect weekend baking project for brunch or an indulgent dessert.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 75 min
• Yield: 12 servings 1x
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 package (14.2 ounces) refrigerated pizza dough
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/2 cup strawberry jam or preserves
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar (for filling)
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten (for egg wash)
• 1 tablespoon milk (for egg wash)
• 1/2 cup powdered sugar (for glaze)
• 2 tablespoons milk or cream (for glaze)
• 1/4 teaspoon vanilla extract (for glaze)
• 1/4 cup fresh strawberries, sliced (for topping)

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Instructions

1. Prepare the dough: Unroll the refrigerated pizza dough onto a lightly floured surface. Gently stretch it into a rough rectangle, about 10 by 14 inches.
2. Make the filling mixture: In a small bowl, whisk together the 1/2 cup granulated sugar, 1 tablespoon flour, and cinnamon. Brush the melted butter evenly over the dough surface.
3. Spread the jam: Spread the strawberry jam evenly over the buttered dough, leaving a small border on one long edge.
4. Add the cheesecake swirl: In a separate bowl, beat the softened cream cheese, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Drop small spoonfuls of the cream cheese mixture over the strawberry jam. Sprinkle the cinnamon-sugar mixture over the top.
5. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
6. Prepare for baking: Place the rolls snugly in a greased 9×13 inch baking dish. Cover the dish loosely with plastic wrap and let the rolls rise in a warm place for 30 minutes. Preheat your oven to 375 degrees Fahrenheit during the last 10 minutes of rising.
7. Bake the rolls: Whisk the egg and 1 tablespoon milk together for an egg wash. Brush lightly over the tops of the rolls. Bake for 20 to 25 minutes, or until golden brown.
8. Make the glaze: While the rolls cool slightly, whisk together the 1/2 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla extract until smooth. Add more milk if you prefer a thinner consistency.
9. Glaze and serve: Drizzle the cream cheese glaze generously over the warm sweet rolls. Top with fresh sliced strawberries before serving.

Notes

• If you prefer a stronger strawberry flavor in the glaze, you can use 1 tablespoon of strawberry jam mixed into the glaze instead of just milk.
• For soft and fluffy rolls, avoid over-baking. Check them starting at 20 minutes.
• You can substitute store-bought cinnamon roll dough if you want to skip the pizza dough step for an even quicker recipe.

Nutrition

• Serving Size: 1 roll
• Calories: 380
• Sugar: 35
• Sodium: 350
• Fat: 18
• Saturated Fat: 10
• Unsaturated Fat: 8
• Trans Fat: 0.5
• Carbohydrates: 50
• Fiber: 1
• Protein: 6
• Cholesterol: 45