There’s something so nostalgic about the flavor of fresh strawberries, especially in summer. I still remember waking up on warm June mornings in my grandmother’s kitchen where the windows were open, and the scent of rising dough and ripening berries danced through the air. She’d always be at the counter, flour on her apron, hands deep in a bowl of soft dough. Her sweet rolls were legendary — tender, rich, and always made with love. These Strawberry Cheesecake Rolls are my heartfelt tribute to those cherished moments.
This isn’t just a recipe — it’s a slice of summer wrapped in soft, buttery dough and filled with creamy cheesecake and fresh strawberries. Whether you serve these rolls at brunch, a summer gathering, or simply as a treat for yourself, they’ll transport you to a happier, cozier place.
Table of Contents
Why You’ll Love This Recipe
Perfect for summer: Uses seasonal strawberries when they’re at peak flavor
Creamy and indulgent: The cheesecake filling melts into the rolls as they bake
Freezer-friendly: You can make a double batch and enjoy them later
Crowd-pleaser: Perfect for brunches, baby showers, or family breakfasts
This dessert is reminiscent of a summer picnic, just like this berry salad with lemon vinaigrette that adds a fresh burst to any meal.
Ingredients for Strawberry Cheesecake Rolls
For the Dough
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons instant dry yeast
- 1 ¼ cups warm milk (about 110°F)
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- ¾ teaspoon salt
- 1 large egg
For the Cheesecake Filling
- 12 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Layer
- 2 ½ cups fresh strawberries, chopped
- 9 graham cracker sheets, finely crushed
- ¼ teaspoon cinnamon
For the Cream Cheese Frosting
- ¼ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice (optional)
- ½ teaspoon salt
Looking for a more compact version? Try the mini strawberry cheesecake recipe for individual servings!
Prep and Bake Times
Prep Time: 10 minutes
Rise Time: 1 hour (first rise) + 30 minutes (second rise)
Bake Time: 18–20 minutes
Total Time: About 2 hours including rise time
Servings: 6–8 large rolls
Calories: Approx. 210 per roll
Step-by-Step Instructions To make Strawberry Cheesecake Rolls
1. Make the Dough
In a bowl, combine the warm milk, melted butter, and sugar. Stir until the sugar is dissolved.
In a large mixing bowl, whisk together 2 cups of the flour with yeast and salt. Add the milk mixture and egg, stirring until a sticky dough forms.
Slowly incorporate the remaining flour, kneading on a floured surface until the dough is soft and elastic (about 7–10 minutes).
Transfer to a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
2. Prepare the Filling
While the dough rises, beat the cream cheese and butter together in a bowl until smooth.
Add powdered sugar and vanilla, mixing until creamy.
3. Prepare the Strawberry Layer
Gently pat chopped strawberries with a paper towel to remove excess moisture.
In a separate bowl, mix crushed graham crackers with cinnamon.
4. Assemble the Rolls
Roll out the risen dough on a lightly floured surface into a 15×20-inch rectangle.
Spread the cheesecake mixture evenly over the surface, sprinkle with the graham cracker mixture, and scatter the chopped strawberries.
Roll tightly from the long edge into a log and slice into 6 to 8 thick rolls.
5. Second Rise
Place rolls into a greased 9×13-inch baking dish. Cover and let rise for 30 minutes until puffy.
6. Bake
Preheat oven to 350°F (175°C).
Bake rolls for 18–20 minutes or until lightly golden. Let them cool for 5–10 minutes.
7. Frost and Serve
For the frosting, beat together the cream cheese, butter, powdered sugar, vanilla, lemon juice, and salt until fluffy.
Spread over the slightly warm rolls and garnish with extra strawberries or crushed graham crackers if desired.
If you’re a fan of combining cheesecake with breakfast favorites, you’ll love this cinnamon roll cheesecake variation!
Nutritional Information per Roll (Approximate)
Calories: 210
Total Fat: 9g
Sugar: 14g
Protein: 4g
Carbohydrates: 28g
Tips for Best Results
Use room temperature ingredients to ensure smooth mixing, especially for the filling and frosting.
Chill the rolled log of dough for 10–15 minutes before slicing if it feels too soft.
Make ahead by preparing the rolls the night before, refrigerating them overnight, and baking in the morning.
Avoid using overly juicy strawberries by patting them dry before adding to the filling.
Serving Suggestions for Summer
Pair these rolls with an iced vanilla latte, cold brew, or a fresh fruit salad.
Add them to a summer brunch table with sparkling lemonade, quiches, or yogurt parfaits.
Dress them up for dessert with whipped cream, fresh mint, and a drizzle of white chocolate.
Swap strawberries for blueberries and pair it with these lemon blueberry cookies.
For a party-perfect snack, try these cheesecake deviled strawberries – no baking required!
A Twist on a Classic American Bake
Strawberry shortcake has long been a summer favorite in American kitchens. By combining it with rich cheesecake filling and soft cinnamon roll-style dough, this recipe pays homage to that tradition while giving it an exciting twist. The addition of graham crackers mimics the classic cheesecake crust — a subtle but genius touch.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them completely to avoid excess moisture.
Can I use a different fruit?
Absolutely. Raspberries, blueberries, or a mix of summer berries all work well.
Can I freeze these rolls?
Yes. Freeze after baking but before frosting. Thaw and reheat before serving.
What if I don’t have instant yeast?
You can use active dry yeast — just proof it in warm milk with sugar for 5 minutes before mixing.
Can I use a stand mixer?
Yes. Use the dough hook attachment for easier kneading.
Sweet Strawberry Shortcake Cheesecake Rolls
Equipment
- Baking Sheet
- Mixing Bowls
Ingredients
Dough
- 1 can refrigerated crescent roll dough or puff pastry
- 1 tbsp butter melted, for brushing
Cheesecake Filling
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Strawberry Layer
- 1/2 cup fresh strawberries diced
- 1 tbsp sugar
- 1 tsp cornstarch
Glaze (optional)
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, mix strawberries with sugar and cornstarch. Set aside.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Unroll dough and spread cream cheese filling over it evenly.
- Spoon strawberry mix over cream cheese layer.
- Gently roll up the dough, slice into 6–8 rolls, and place them on the baking sheet.
- Brush tops with melted butter and bake for 15–18 minutes until golden brown.
- Drizzle with glaze if desired and let cool slightly before serving.
Notes
Conclusion
If you’re looking for the perfect summer treat, these Strawberry Cheesecake Rolls deliver the goods. Soft and fluffy with a luscious cheesecake center and real strawberry chunks, every bite is a celebration of sweetness and sunshine. Bake them once, and they’ll quickly become a new family tradition.
You can serve them warm with morning coffee or save them for a light afternoon dessert. Add your own flair with different berries, chocolate drizzles, or flavored cream cheese. However you make them, one thing’s for sure — you’ll be making them again.
