Strawberry Cream Cheese Rolls Recipe

Introduction

These strawberry rolls are a delightful twist on classic sweet rolls, filled with creamy strawberry jam and fresh strawberries. Soft, fluffy, and topped with a luscious cream cheese frosting, they make a perfect treat for breakfast or dessert.

Ingredients

• 1 cup warm 2% milk (about 115 degrees F)
• 2 1/4 teaspoons instant dry yeast
• 2 large eggs (at room temperature)
• 1/2 cup salted butter (melted or softened)
• 1 teaspoon salt
• 1/2 cup granulated sugar
• 4 1/2 cups all-purpose flour (divided)
• 6 ounces cream cheese (room temperature)
• 1/3 cup strawberry jam
• 2 cups diced strawberries
• 1/2 cup heavy cream (for pouring over risen rolls)
• 2 cups powdered sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract (or almond extract)
• 2 ounces cream cheese (softened)
• 1/2 cup diced strawberries (for frosting)

Instructions

1. Step 1: Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast over it. Let it sit for 2-3 minutes until it begins to activate.
2. Step 2: Add the eggs, melted butter, salt, and sugar to the milk and yeast mixture.
3. Step 3: Add 4 cups of the flour and mix with the beater blade just until the ingredients are barely combined. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids.
4. Step 4: Remove the beater blade and attach the dough hook. Beat the dough on medium speed, adding up to 1/2 cup more flour if needed, until the dough is elastic and smooth, about 5-7 minutes. The dough should be tacky and slightly sticky to the sides.
5. Step 5: Spray a large bowl with cooking spray. Remove the dough from the mixer and place it in the greased bowl. Cover with a towel or plastic wrap.
6. Step 6: Let the dough rise in a warm place until doubled in size, about 30 minutes. Using a turned-off oven warmed briefly is a good method.
7. Step 7: While the dough rises, beat the cream cheese and strawberry jam together in a medium bowl until smooth and creamy.
8. Step 8: Lightly flour a pastry mat and roll the dough into a roughly 24×15 inch rectangle. Flour the rolling pin and the dough surface as needed.
9. Step 9: Spread the cream cheese and strawberry filling evenly over the dough. Sprinkle the diced strawberries on top of the filling.
10. Step 10: Starting at the long edge, roll the dough tightly like a jelly roll. Cut into 12 slices and place them in a greased 10×15 inch baking pan.
11. Step 11: Cover the pan and let the rolls rise for 20 minutes, until nearly doubled. Preheat the oven to 350ºF.
12. Step 12: Warm the heavy cream until just warm to the touch. Pour it gently over the risen rolls to soak in.
13. Step 13: Bake the rolls for 25 minutes, or until lightly golden and cooked through. Check at 20 minutes and cover with foil if browning too fast.
14. Step 14: While the rolls cool, prepare the frosting by combining powdered sugar, salt, vanilla extract, softened cream cheese, and diced strawberries in a large bowl. Beat with a hand mixer until creamy. If needed, add a tablespoon of heavy cream to reach spreadable consistency.
15. Step 15: Spread the cream cheese frosting over the cooled strawberry rolls before serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and sweetness in both the filling and frosting.
• If your dough feels too sticky, add flour gradually, but avoid over-flouring to keep the rolls soft.
• Try almond extract in the frosting for a nutty twist instead of vanilla.
• For a dairy-free version, substitute the cream cheese and butter with plant-based alternatives.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to restore softness. The frosting may separate slightly when refrigerated—just stir it before spreading if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, let it rise once, then refrigerate it overnight. Before rolling out, let it come to room temperature and finish the rising steps as directed.

Can I freeze these strawberry rolls?

Absolutely. Freeze unbaked rolls in the pan covered tightly with plastic wrap and foil. Thaw overnight in the refrigerator, then let rise before baking. You can also freeze baked rolls, wrapped well, and thaw before reheating.

Strawberry Cream Cheese Rolls Recipe

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These Strawberry Rolls are soft, fluffy yeast rolls filled with a sweet and creamy strawberry cream cheese filling, topped with a luscious strawberry-cream cheese frosting with fresh diced strawberries. Perfect for a special breakfast or brunch treat, they combine the comforting texture of classic rolls with a burst of fresh strawberry flavor and rich cream cheese.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 cup warm 2% milk (about 115 degrees F)
• 2 1/4 teaspoons instant dry yeast
• 2 large eggs (room temperature)
• 1/2 cup salted butter, melted but not hot
• 1 teaspoon salt
• 1/2 cup granulated sugar
• 4 1/2 cups all-purpose flour (divided)

Filling

• 6 ounces cream cheese (room temperature)
• 1/3 cup strawberry jam
• 2 cups diced strawberries

Topping

• 1/2 cup heavy cream (warmed, not hot)

Frosting

• 2 cups powdered sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract (or almond extract)
• 2 ounces cream cheese (softened)
• 1/2 cup diced strawberries

Instructions

1. Activate the Yeast: Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast over the top. Let it sit for 2-3 minutes until the yeast starts to activate and form bubbles.
2. Mix Wet Ingredients: Add the eggs, melted butter (not hot), salt, and granulated sugar to the milk and yeast mixture. Mix gently to combine.
3. Add Flour and Rest: Add 4 cups of the all-purpose flour to the wet ingredients and mix using the beater blade just until barely combined. Allow the mixture to rest for 5 minutes so the flour absorbs the liquids.
4. Knead the Dough: Remove the beater blade and attach the dough hook. Knead the dough on medium speed, gradually adding up to 1/2 cup more flour if needed, until the dough is elastic and smooth. This takes about 5-7 minutes. The dough should be tacky and slightly sticky but not excessively so.
5. First Rise: Spray a large bowl with cooking spray. Remove the dough from the mixer bowl with a rubber spatula and place it in the greased bowl. Cover the bowl with a towel or plastic wrap and set it in a warm place (such as inside a warmed then turned-off oven) to rise until doubled in size, about 30 minutes.
6. Prepare Filling: While the dough rises, in a medium bowl, beat the cream cheese and strawberry jam with a hand mixer until smooth and creamy. Set this filling aside.
7. Roll Out Dough: Lightly flour a pastry mat and turn the risen dough onto it. Sprinkle the top of the dough with flour and roll it into about a 24×15 inch rectangle using a floured rolling pin.
8. Spread Filling and Add Strawberries: Using a rubber spatula, spread the cream cheese and jam filling evenly over the dough rectangle. Sprinkle the diced strawberries evenly over the filling layer.
9. Form Rolls: Starting at the long edge, tightly roll the dough like a jelly roll. Cut the rolled dough into 12 even slices and place them in a greased 10×15 inch baking pan, spaced close together.
10. Second Rise: Cover the pan and let the rolls rise for 20 minutes or until nearly doubled in size. Meanwhile, preheat the oven to 350ºF.
11. Prepare for Baking: Warm the heavy cream gently until just warm to the touch (not hot). Once the rolls have risen, carefully pour the warmed cream over the top, allowing it to soak in around the rolls.
12. Bake: Bake the rolls for about 25 minutes, or until lightly golden brown and cooked through in the center. Check at 20 minutes and tent with foil if browning too quickly. Baking time may vary depending on pan and oven.
13. Make Frosting: While the rolls cool, in a large bowl combine powdered sugar, salt, vanilla extract, softened cream cheese, and diced strawberries. Beat with a hand mixer. The mixture may seem liquid at first but will thicken as the strawberry juices release. If it remains too thin after several minutes, add 1 tablespoon of heavy cream.
14. Frost the Rolls: Spread the strawberry cream cheese frosting over the cooled rolls generously before serving.

Notes

• The dough should be tacky and slightly sticky after kneading; avoid adding too much extra flour to keep rolls soft.
• Use room temperature eggs for better dough elasticity.
• The warm rise method can be done by briefly warming the oven and then turning it off before placing the dough inside.
• If the rolls brown too quickly, cover them loosely with foil to prevent burning while baking through.
• The frosting develops texture as the diced strawberries release their juices—patience is key.
• Make sure the heavy cream poured over the rolls is only warm to help keep rolls moist but not soggy.

Keywords: Strawberry rolls, cream cheese rolls, yeast rolls, breakfast rolls, sweet rolls, strawberry cream cheese filling, strawberry frosting