What To Expect from These Strawberry Cheesecake Cinnamon Rolls

• Taste: Prepare for a symphony of flavors in every bite of these **strawberry cheesecake rolls**. The filling is a delightful blend of sweet strawberry sugar, enhanced by a hint of bright lemon zest that makes the strawberry flavor truly shine. This delicate tartness perfectly balances the sweetness, preventing it from being overpowering. Crowned with a luxurious, all-cream cheese frosting, each roll mimics the rich, creamy, and subtly tangy profile of a classic strawberry cheesecake. It’s a harmonious blend of fruity sweetness and decadent creaminess that will leave you craving more.
• Ease: This is a medium-level baking recipe, perfect for those who have some experience with yeast dough or are eager to learn. The process involves working with yeast and allowing the dough to rise twice, which requires patience but is incredibly rewarding. However, the use of freeze-dried strawberries significantly simplifies the filling preparation, making it less messy and more reliable than alternatives like fresh fruit or jam. With clear, step-by-step instructions, even intermediate bakers will find this recipe manageable and enjoyable.
• Time: From start to finish, plan for approximately 2.5 to 3 hours to create these incredible rolls. This includes the hands-on preparation time for the dough and filling, as well as the crucial rising times for the yeast. While it’s not a quick whip-up, the investment of time is well worth it for the incredibly soft, flavorful, and impressive results. We’ve included tips to help you manage your time efficiently, ensuring a smooth baking experience from dough to decadent frosting.

1. Step 1. Activate the Yeast: Begin by combining warm milk (ensure it’s between 100-110°F to properly activate the yeast without killing it), water, ¼ cup sugar, and active dry yeast in a small bowl. Stir gently, then let this mixture sit undisturbed for 5 minutes. You’ll know the yeast is active and healthy when a foamy layer appears on the surface, indicating it’s ready to make your dough light and airy (refer to the above left image for visual guidance).
2. Step 2. Prepare and Knead the Dough: In the bowl of a stand mixer fitted with a dough hook (or a large bowl if you’re mixing by hand), combine the salt, ½ cup softened butter, egg, and the all-purpose flour. Pour the activated, foamy yeast mixture into the flour mixture. Mix on low speed for 5-8 minutes until the dough becomes smooth, elastic, and slightly sticky. This thorough kneading develops the gluten, which is key for soft rolls. If you’re mixing without a stand mixer, use a sturdy wooden spoon until the dough is too stiff to mix, then turn it out onto a lightly floured surface and knead by hand for 8-10 minutes until it achieves a similar smooth and elastic consistency (see the above right image for the texture).

3. Step 3. First Rise: Lightly oil a large clean bowl. Transfer the kneaded dough into the oiled bowl, turning it once to coat all sides with a thin layer of oil. Cover the bowl tightly with plastic wrap to prevent the dough from drying out. Let it rise at room temperature for one hour, or until it has visibly doubled in size. A warm, draft-free spot is ideal for rising (as depicted in the above left image).
4. Step 4. Prepare the Strawberry Powder: While the dough is rising, prepare your unique strawberry filling. Take the freeze-dried strawberries and place them into a large zip-close bag. Using a rolling pin, gently but firmly roll over the strawberries until they are crushed into a fine powder. Alternatively, for a quicker and even finer powder, you can blend them in a blender or food processor. The goal is a consistent, powdery texture to ensure even distribution of flavor (refer to the above right image for the desired result).

5. Step 5. Mix the Strawberry Filling: In a separate medium-sized bowl, combine the freshly powdered freeze-dried strawberries with the remaining white granulated sugar (1 cup), vanilla extract, lemon zest, and 2 tablespoons of all-purpose flour. The flour helps absorb any residual moisture and ensures the filling remains stable. Mix all these ingredients thoroughly until well combined. This is your flavorful strawberry sugar filling! Optional: Consider saving 2-3 tablespoons of this mixture to sprinkle over the tops of the rolls after they’ve been frosted for an extra touch of beauty and flavor (as shown in the above left image).
6. Step 6. Roll Out the Dough: Once the dough has completed its first rise, gently punch it down to release the air. Transfer the dough to a lightly floured work surface. Using a rolling pin, carefully roll the dough into a large rectangle, approximately 24 inches long by 12 inches wide. Take your time with this step, stopping occasionally to gently shape the edges with your hands to maintain a neat rectangular form, which will make rolling the logs much easier and ensure uniform rolls (see the above right image for the desired shape).

PRO TIP: To add a stunning finishing touch and an extra burst of strawberry flavor, I highly recommend saving 2-3 tablespoons of the prepared strawberry sugar filling. Sprinkle it generously over the tops of your **strawberry rolls** after they’ve been baked and smothered in that irresistible cream cheese frosting. It adds a beautiful visual appeal and an additional layer of deliciousness. Yum!

7. Step 7. Apply Filling: Evenly spread the remaining ½ cup of softened salted butter over the entire surface of the rolled-out dough rectangle. The butter acts as a delicious adhesive for the filling. Then, generously sprinkle and spread your vibrant strawberry sugar mixture evenly over the butter. For easier rolling and to ensure a neat seam, I find it helpful to leave a small ½-inch space clear of sugar along one of the long edges of the dough (as seen in the above left image). This provides a clean margin for the dough to seal properly.
8. Step 8. Roll the Dough: Starting from the long edge opposite the ½-inch clear margin, carefully and tightly roll the dough lengthwise into a long, uniform log. Roll slowly and evenly, applying gentle pressure to keep the roll compact and prevent air pockets. A tight roll is essential for creating those beautiful, classic cinnamon roll spirals. Continue rolling until you reach the clear edge, then gently press the seam to seal it closed (refer to the above right image for the rolling technique).

9. Step 9. Cut the Rolls: For perfectly neat and round **strawberry rolls**, a piece of clean, unflavored dental floss or a sturdy kitchen string works best. Slide the string underneath the rolled dough log at your desired cutting point. Pick up both ends of the string, cross them over the top, and pull tight in opposite directions to cleanly slice through the dough. Repeat this process to cut the entire log into 12 equal pieces. This method prevents squishing the delicate layers that a knife might cause (as demonstrated in the above left image).
10. Step 10. Second Rise and Prep for Baking: Lightly oil a 9×13 inch baking pan or a large baking sheet. Arrange the cut rolls, spiral side up, into the prepared pan, ensuring you leave a little space between each roll. This is crucial to give them room to expand during their second rise and prevent them from crowding too much. Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for an additional 1 hour, or until they have almost doubled in size and look puffy (see the above right image for the appearance after rising).

SMART TIP: To optimize your baking time, set a timer for 45 minutes once your **strawberry rolls** begin their second rise. When the timer goes off, turn your oven on to preheat to 350°F (175°C). This allows the oven to reach the correct temperature during the final 15-20 minutes of the rising time, ensuring a seamless transition from proofing to baking without any waiting.

11. Step 11. Bake the Rolls: With your oven preheated to 350°F (175°C), place the pan of risen strawberry rolls into the oven. Bake for 25-30 minutes. If you’re using dark baking pans, aim for the shorter end of the baking time (25 minutes) as dark pans absorb more heat and can brown crusts faster. For glass or thick ceramic stoneware pans, allow for the full 30 minutes to ensure they are cooked through and golden brown. Once baked, remove the pan from the oven and let the **strawberry cheesecake rolls** cool for at least 20 minutes before frosting. This cooling period is crucial; if you frost them too soon, the warm rolls will cause the cream cheese frosting to melt directly into them, making a messy rather than a beautifully topped roll.
12. Step 12. Prepare the Cream Cheese Frosting: While the rolls are cooling, prepare your decadent cream cheese frosting. In a mixing bowl, use an electric mixer to cream together the softened (room temperature) cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until the mixture is completely creamy, smooth, and free of lumps. The softened cream cheese is key to achieving this perfect, spreadable consistency (as illustrated in both the above left and right images, showing ingredients before mixing and the final smooth frosting).

📌 Top Tips & Hacks for the Best Strawberry Cheesecake Cinnamon Rolls

Achieving bakery-quality **strawberry cheesecake cinnamon rolls** at home is easier with these expert tips:

• Precision in Baking – Weigh Your Flour and Sugar: For truly consistent and accurate baking results, especially with delicate yeast doughs and fillings, always weigh your flour and sugar using a kitchen scale. Volume measurements (cups) can vary significantly depending on how the ingredients are scooped and packed. Weighing ensures you’re using the exact amount specified, leading to better dough consistency and overall success.
• Customizing Strawberry Texture – Blend or Mash: The texture of your strawberry filling can be customized! For a super fine, almost invisible powder that blends seamlessly into the sugar, use a blender or food processor to pulverize your freeze-dried strawberries. If you prefer a more rustic texture with small, chunky pieces of strawberry for added visual interest and a slight textural bite, mash them with a rolling pin in a zip-top bag. Both methods yield delicious results, so choose what you prefer!
• Elevate the Garnish – Save Strawberry Sugar or Slice Fresh Strawberries: Don’t forget the finishing touches! As mentioned in the instructions, saving 2-3 tablespoons of the strawberry sugar filling to sprinkle over the tops of each frosted roll adds a beautiful pop of color and an intensified strawberry aroma. Alternatively, if you have fresh strawberries on hand, thinly slice them and arrange them artfully on top of the cream cheese frosting. This adds freshness and a gourmet presentation to your homemade **strawberry rolls**.
• Perfect Cream Cheese Frosting Consistency: Ensure your cream cheese and butter for the frosting are at true room temperature. If they are too cold, your frosting will be lumpy; if too warm, it might be too runny. Allow them to sit on the counter for at least an hour before mixing for the ideal smooth, spreadable consistency.
• Don’t Rush the Rise: Yeast dough requires patience. If your kitchen is cool, your dough might take longer to rise than the specified time. Find a warm, draft-free spot (like a slightly warmed, turned-off oven or near a sunny window) and cover the dough properly. A slow, steady rise is key for fluffy, flavorful rolls.

While often used interchangeably, the main difference between frosting and icing typically lies in their consistency and intended use. Frosting, like the one on these **strawberry cheesecake rolls**, tends to be thicker and richer, designed to be spread generously over cakes, cupcakes, or rolls. It holds its shape well. Icing, on the other hand, is generally thinner, with a more pourable or drizzling consistency. It’s often used for glazes or for a delicate coating.

Absolutely! These **homemade cinnamon rolls** are perfect for making ahead and freezing. To do so, follow the directions to make the dough and let it complete its first rise. Then, prepare the filling, roll out, and cut the rolls as instructed. Place the individual cut rolls into your baking pan, ensuring they don’t touch, and wrap the pan tightly with plastic wrap. Freeze them immediately before the second rise. You can freeze individual rolls for up to 3 months. When ready to bake, simply thaw them completely at room temperature, then let them undergo their second rise (which usually takes 3-5 hours, depending on your room temperature) before baking as directed.

Yes, it can make a difference in the final taste of your **strawberry rolls**. This recipe specifies salted butter, which adds a subtle depth of flavor and balances the sweetness. If you choose to use unsalted butter, you might want to increase the salt in the dough by about ¼ to ½ teaspoon to compensate. It’s a personal preference, but following the recipe’s butter type helps ensure the intended flavor profile.

While cream cheese is integral to the “cheesecake” flavor, you could certainly use mascarpone cheese in its place for the frosting. Mascarpone is an Italian cream cheese that is richer, less tangy, and even more luxurious than traditional cream cheese, offering a subtly different but equally delicious flavor profile for your **dessert rolls**.

To keep your **strawberry rolls** fresh, store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, you might want to briefly warm them in the microwave or oven before serving to restore their soft texture and delicious flavor.

Yes, you can! After the first rise, instead of rolling and cutting the dough immediately, you can place the dough back in an oiled bowl, cover it tightly with plastic wrap, and refrigerate it overnight (up to 24 hours). The next morning, remove the dough from the refrigerator and let it come to room temperature for about 30-60 minutes before proceeding with rolling, filling, and cutting the rolls as per the recipe instructions.

Did you try this recipe? Your feedback is invaluable! Make sure to leave a ⭐️ star rating and a comment below the recipe card. I love hearing from you, and your insights are incredibly helpful to other readers looking to bake these delicious rolls!

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Strawberry Cheesecake Cinnamon Rolls

Hi, I’m Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.