Strawberry Cream Cheese Rolls

Have you ever wondered if you could turn simple dough into soft, pillowy rolls filled with fruity sweetness and creamy indulgence? This strawberry cream cheese rolls recipe does exactly that — combining fresh strawberries, luscious cream-cheese filling, and a fluffy yeast dough to create a dessert (or breakfast!) that’s surprisingly easy yet irresistibly satisfying. With its sweet jammy heart and tender, melt-in-your-mouth texture, this recipe proves that homemade pastry doesn’t have to be daunting. Whether you’re baking for family, guests, or a cozy brunch, these strawberry cream cheese rolls bring warmth, comfort, and indulgence in every bite.

In this post you’ll find a detailed ingredients list (with substitutions), timing breakdown, step-by-step instructions, nutrition insight, healthier tweaks, smart serving suggestions, and expert tips — everything to help you bake these sweet rolls with confidence.

Ingredients List

Here are the ingredients you’ll need to make about 12–16 warm, fragrant strawberry cream cheese rolls — plus substitution ideas so you can adapt to what you’ve got in your pantry or suit dietary preferences.

Category	Ingredient	Quantity	Substitution / Variation
Dough	Milk (warm)	1 cup	Use almond milk or oat milk for a slightly lighter or dairy-free dough
	Active dry yeast	1 packet (2¼ tsp)	Instant yeast works too — skip pre-proofing step
	Large egg	1	For egg-free: try 2 Tbsp aquafaba or flax-egg (1 Tbsp ground flax + 3 Tbsp water)
	Granulated sugar	¼ cup	Coconut sugar or maple sugar for deeper flavor, though dough color may change
	Butter or margarine (softened)	¼ cup	Use vegan butter or light margarine for a lighter roll or dairy-free version
	All-purpose flour	4 cups	Mix half whole-wheat flour for added fiber (will yield denser texture)
	Salt	½ tsp	Sea salt or kosher salt — balance sweetness with proper seasoning
Filling	Fresh strawberries (diced)	1 cup	Frozen strawberries thawed and drained — but fresh gives best burst and texture
	Strawberry jam or preserves	¾ cup	Raspberry or apricot preserves work too for flavor variation
Cream Cheese Icing	Cream cheese (softened)	4 oz	Use light cream cheese or vegan cream cheese for lower fat or dairy-free
	Butter (softened)	¼ cup	Use plant-based spread or skip for a lighter glaze
	Vanilla extract	1 tsp	Almond extract or lemon zest for flavor twist
	Powdered sugar	1½ cups	Use less (e.g. 1 cup) for thinner glaze, or powdered monk-fruit sweetener for lower sugar

Imagine the sweet aroma of warm strawberries mingling with buttery dough, the soft cream-cheese glaze melting into each swirl — these rolls promise a delightful balance of fruity tang, soft breadiness, and creamy sweetness.

Timing

• Dough prep & first rise: ~ 15 minutes active + 60–90 minutes rising (until doubled). Typical enriched-dough rises take 1–1.5 h at room temperature.
• Roll shaping & second rise: ~ 20 minutes shaping + 30–45 minutes proofing
• Baking time: 18–22 minutes until golden and puffed
• Cooling & icing: ~ 10 minutes

Total time: ~2.5 to 3 hours from start to finish — comparable or slightly faster than many homemade sweet roll recipes. Because the dough rises only twice, you save time without compromising softness.

If pressed for time, you can opt for a slow overnight rise (letting the dough chill in the fridge after first knead), which develops flavor and allows you to bake fresh rolls in the morning.

Step-by-Step Instructions

Step 1: Activate the Yeast & Prepare the Dough

Warm the milk to about 110 °F (≈ 43 °C) — warm to the touch but not hot. In a small bowl, sprinkle the yeast over the milk with a pinch of sugar; let sit 5–10 minutes until foamy (shows yeast is active). Add the beaten egg, ¼ cup sugar, softened butter, and salt. Stir gently.

In a large mixing bowl, combine ~3½ cups of flour. Pour in the wet mixture and stir until a soft dough forms. Gradually add the remaining flour until the dough pulls away from the sides and is soft but not sticky.

Knead by hand or with a stand mixer for ~5–7 minutes until smooth and elastic. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours depending on room temperature.

Tip: Ideal proofing temperature is about 75–78°F (24–26°C) for active yeast — cooler rooms may push rise to 1.5–2 hours.

Step 2: Prepare Filling & Icing While Dough Rises

Dice strawberries and allow excess juices to drain so filling isn’t too wet. Mix jam or preserves gently with strawberries. In a small bowl, combine softened cream cheese, butter, vanilla extract, and powdered sugar to create the creamy icing — set aside in the fridge.

Step 3: Shape the Rolls

Once dough has doubled, punch it down gently and roll it out on a lightly floured surface into ~16×12 inch (40×30 cm) rectangle. Evenly spread the strawberry-jam-strawberry mixture over the dough. Leave ~½ inch border on one short side.

Starting from the long edge, roll the dough tightly to form a log. Pinch the seam closed. Use a sharp knife or unflavored dental floss to cut into 12–16 slices (~1–1.5 inch thick).

Place slices onto a parchment-lined baking sheet or in a buttered baking dish, spaced slightly apart. Cover loosely with plastic wrap and let rise again ~30–45 minutes — they should puff up visibly.

Step 4: Bake to Golden Perfection

Preheat oven to 375 °F (190 °C). Once the rolls have puffed, bake for 18–22 minutes, or until tops are golden brown and the rolls sound hollow when tapped. The internal temperature for bread should be ~190–200 °F (88–93 °C).

Tip: If tops brown too quickly, loosely cover with foil halfway through baking.

Step 5: Cool & Glaze

Allow rolls to cool 5–10 minutes. Spread or drizzle the cream cheese icing over warm rolls so it melts slightly into the swirls, adding creaminess and sweetness.

Serve warm for best texture — soft, tender dough with warm jam and smooth icing.

Nutritional Information (Approximate per roll, based on 12-roll batch)

Nutrient	Estimate
Calories	~280–330 kcal
Carbohydrates	~38–42 g
Protein	~6–7 g
Fat	~9–12 g
Sugar	~14–18 g
Fiber	~1–2 g

This recipe leans toward indulgence — the creamy icing and sweet jam deliver richness and sugar. For occasional treats it’s ideal; for regular consumption, consider downsizing portion or adjusting to lighter alternatives.

Healthier Alternatives for the Recipe

• Use whole-wheat pastry flour or mix half whole-wheat / half all-purpose to increase fiber and nutrients (texture will be slightly denser).
• Swap regular milk for plant-based milk (almond, oat, soy) — keeps dough softer and works well for lactose-free diets.
• Replace half the butter/softened margarine with light margarine or apple-sage puree to reduce saturated fat.
• Use Greek yogurt instead of cream cheese + butter for icing and reduce powdered sugar by one-third for lighter glaze.
• Reduce sugar in dough and icing slightly (e.g. use 3 Tbsp sugar, 1 cup powdered sugar) to lower overall sugar content without losing much sweetness.
• Add extra fruit / reduce jam — increase diced strawberry filling (or mix with blueberries) and reduce sticky jam preserves for more fresh fruit benefit; less processed sugar, more fiber, vitamins.

These tweaks can yield a more balanced roll — still sweet and delicious, but less indulgent.

Serving Suggestions

• Serve warm with a cup of freshly brewed coffee or tea — the warmth and creaminess complement each other beautifully.
• Pair with fresh fruit salad (berries, melon, mint) for a light contrast and refreshing balance.
• Great for brunch or holiday breakfast alongside scrambled eggs or yogurt parfait — sweet rolls add a festive touch.
• For gatherings — arrange in a large platter, drizzle extra icing or melted white-chocolate glaze, and garnish with fresh strawberry slices and mint leaves for a visually appealing treat.
• As a sweet snack or dessert — warm slightly in the oven (150 °C / 300 °F for ~5 min) to revive softness, then serve with cold cream or vanilla ice-cream for an extra indulgent twist.

Common Mistakes to Avoid

• Using cold milk or butter — yeast needs warm liquid to activate properly; too cold and dough may rise slowly or unevenly.
• Over-filling with jam or fruit — excess moisture leaks during bake, making rolls soggy inside. Use well-drained fruit, and don’t overload jam.
• Skipping second rise — without the second proof, rolls will be dense and heavy rather than light and fluffy.
• Over-baking — baking too long dries out the soft dough; pull once golden and baked through.
• Applying icing while rolls are too hot — very hot rolls melt icing too fast, causing it to seep off — wait a few minutes before glazing.
• Using expired yeast — inactive yeast yields poor rise; always check yeast freshness (foam in warm water tests works) before starting.

Storing Tips

• Short-term storage: Place cooled rolls in an airtight container at room temperature for up to 2 days. To refresh — warm in a preheated 350 °F (175 °C) oven for 5–7 minutes.
• Refrigeration: If your kitchen is warm or humid, refrigerate to maintain freshness — but bring to room temperature or reheat slightly before serving.
• Freezing: Wrap individual rolls tightly in plastic wrap, then place in freezer bag — they freeze well for up to 2 months. Thaw overnight in fridge, reheat in warm oven to refresh texture.
• Make-ahead dough: After first knead, cover and refrigerate for up to 8 hours — allows for flexible timing. Bring to room temperature before rolling, then shape, rise, bake.

Conclusion

These strawberry cream cheese rolls turn ordinary ingredients — flour, eggs, strawberries, jam, and cream cheese — into soft, sweet, bakery-style delights that are ideal for brunch, dessert, or comfort-food moments. With straightforward steps, a manageable time frame, and options for lighter or dietary-friendly variations, this recipe offers both indulgence and flexibility. I hope you’ll try making them soon — then come back and share your results, favorite substitutions or toppings, and any twists you came up with. Don’t forget to subscribe for more comforting, flavor-packed recipes. Happy baking!

FAQs

Q: Can I use frozen strawberries instead of fresh?
A: Yes — but thaw and drain thoroughly so excess moisture doesn’t make the rolls soggy. Toss in a teaspoon of flour or cornstarch if filling is wet.

Q: My dough didn’t rise — what went wrong?
A: Probably yeast inactivity (expired yeast or liquid too hot/cold) or too cold of a proofing environment. Use fresh yeast, ensure liquids are ~110 °F (43 °C), and proof in a warm spot around 75–78 °F (24–26 °C) for best rise.

Q: Can I prepare these rolls the night before and bake in the morning?
A: Absolutely. After shaping the rolls on the baking tray, cover and refrigerate overnight, then allow to come to room temperature and bake the next morning. Flavor develops nicely with slow overnight rise.

Q: How do I make these dairy-free or vegan?
A: Use plant-based milk (almond/oat), vegan butter or margarine, and a vegan cream cheese for the icing. For egg replacement, try a flax-egg (1 Tbsp ground flax + 3 Tbsp water) — note texture will be a bit different, slightly denser but still tasty.

Q: Can I double the batch for a crowd?
A: Yes — just double all ingredients, and bake in two trays (leave space between rolls). Baking time may increase by 5–7 minutes.