Strawberry CheesecakeRolls
Ingredients
Dough
5 cups All-Purpose Flour
1 tbsp instant yeast
1 tsp salt
1 egg
1/2 cup granulated sugar
1 1/2 cups milk
5 tbsp butter
pink food coloring
1 tbsp strawberry extract
Strawberry Filling
1/2 cup butter soft
1 cup granulated sugar
1 tbsp lemon juice
2 tbsp heavy cream
chopped strawberries
Cream Cheese Icing
1 block cream cheese
2 cups powdered sugar
1 tsp vanilla extract
splash of heavy cream
Step 1: Warm the milk, butter & flavoring
In a microwave-safe bowl or small saucepan, gently warm the milk and butter together until just lukewarm (about 60–90 seconds).
Stir in the strawberry extract and a few drops of pink food coloring, mixing until evenly combined. The mixture should be warm to the touch but not hot.
Step 2: Make the dough
In the bowl of a stand mixer fitted with a dough hook (or paddle to start), combine the all-purpose flour, instant yeast, salt, and granulated sugar.
Pour in the warm milk–butter mixture, then add the egg. Mix on low to medium speed for 2–3 minutes, until a soft dough begins to form.
Step 3: Knead & rise
Transfer the dough to a lightly floured surface and knead for 10–15 minutes, until smooth, elastic, and no longer sticky.
Lightly oil a medium-sized bowl and place the dough inside, turning once to coat. Cover with a kitchen towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
Step 4: Make the strawberry filling
While the dough rises, prepare the filling. In a bowl, mix together the butter, granulated sugar, heavy cream, and finely chopped fresh strawberries until well combined. Set aside.
Step 5: Roll & fill
Once the dough has risen, turn it out onto a floured surface. Roll it into a large rectangle, keeping the dough thin and even.
Spread the strawberry filling evenly over the dough, reaching close to the edges. Starting from the long side, roll the dough up tightly into a log.
Step 6: Cut & second rise
Using dental floss or a sharp knife, cut the dough into evenly sized rolls. Place them into a buttered baking dish, leaving space between each roll.
Cover and let rise again for about 1 hour, or until puffy and nearly doubled in size.
Step 7: Bake
Preheat the oven to 350°F.
Bake for about 28 minutes, or until lightly golden and baked through.
Remove from the oven and allow the rolls to cool slightly.
Step 8: Make the cream cheese frosting
In a bowl, mix together the cream cheese and powdered sugar until smooth. Add a splash of milk or cream and the vanilla extract, mixing until creamy and spreadable.
Step 9: Frost & serve
Spread the frosting generously over the warm rolls. (You don’t have to but I had extra strawberries so I cut them into heart shapes and put them on top.) Serve fresh for the softest texture.
Store leftovers in the refrigerator and enjoy within a few days.
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Making strawberry cheesecake rolls from scratch is a rewarding and satisfying baking experience that I highly recommend to anyone who loves fresh, fruity pastries. What I found particularly helpful was the importance of warming the milk and butter just to the right temperature—lukewarm to the touch—to activate the instant yeast without killing it. This gentle warming helps the dough rise beautifully, resulting in soft, fluffy rolls. I also loved adding a few drops of pink food coloring alongside the strawberry extract; it creates a subtle pink hue in the dough that looks visually appealing and fits the strawberry theme really well. When rolling out the dough, making it as thin and even as possible helps you get the perfect spiral of strawberry filling inside each roll. The filling, combining softened butter, granulated sugar, heavy cream, lemon juice, and chopped strawberries, creates a wonderful balance of sweetness and freshness. The lemon juice is a great tip to brighten the flavor and cut through the richness. One extra step I found useful was to use dental floss to cut through the rolled dough cleanly, preventing the filling from squishing out and keeping the rolls uniform in size. Letting the rolls have a second rise is key for that tender, airy texture. For the cream cheese frosting, mixing until smooth and adding a splash of heavy cream makes the icing silky and easy to spread. Adding the vanilla extract gives it a lovely aroma. Serving the rolls slightly warm with the frosting generously spread over them makes for a melt-in-your-mouth treat. If you have extra strawberries on hand, like the recipe suggests, cutting them into decorative shapes adds a charming finishing touch, perfect for sharing during Valentine’s Day or a special breakfast. When storing leftovers, refrigerate them but allow the rolls to come back to room temperature or gently warm before serving to regain their softness. Overall, this recipe for strawberry cheesecake rolls is a delightful combination of classic bakery flavors with a homemade twist, ideal for anyone looking to impress friends and family with a delicious, fruity dessert or breakfast pastry.
Strawberry cheesecake rolls look so soft, sweet, and packed with creamy filling 🍓✨