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Overhead view of golden-brown Strawberry Cheesecake Sweet Rolls nestled in a baking dish with vibrant chunky strawberry compote and thick cream cheese glaze.

Strawberry Cheesecake Sweet Rolls: The Ultimate Bakery-Style Recipe

Strawberry Cheesecake Sweet Rolls are fluffy, golden-brown yeast spirals packed with a chunky, vibrant strawberry compote and a baked cream cheese filling, all topped with a lavish white icing.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Cheesecake Sweet Rolls Ingredients
  • 1 cup Warm whole milk Around 110°F or 43°C
  • 2 1/4 tsp Active dry yeast 7g
  • 1/3 cup Granulated sugar 65g
  • 1/2 cup Unsalted butter 115g, melted
  • 2 large Eggs Room temperature
  • 4 cups All-purpose flour 480g
  • 1 tsp Kosher salt 5g
  • 2 cups Fresh strawberries 300g, diced
  • 1/3 cup Granulated sugar 65g
  • 1 tbsp Lemon juice 15ml
  • 1 tbsp Cornstarch 8g
  • 8 oz Cream cheese 226g, softened
  • 1/4 cup Granulated sugar 50g
  • 1 large Egg yolk
  • 1 tsp Vanilla extract 5ml
  • 4 oz Cream cheese 113g, softened
  • 1/4 cup Butter 57g, softened
  • 1 1/2 cups Powdered sugar 180g
  • 1 tbsp Whole milk 15ml

Equipment

  • 1 Stand Mixer with Dough Hook Essential for kneading the sticky enriched dough.
  • 1 White Ceramic Baking Dish (9x13) Provides even, gentle heat distribution.
  • 1 Unwaxed Dental Floss Used to slice the dough cleanly.

Method
 

Making the Sweet Rolls
  1. Whisk warm milk, yeast, and 1 tablespoon of sugar in a stand mixer bowl. Let sit 5-10 minutes until foamy.
  2. Add remaining sugar, melted butter, eggs, and salt. Gradually add flour and knead on medium for 6-8 minutes until smooth and tacky.
  3. Transfer to an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
  4. Cook strawberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat for 8-10 minutes until thick. Cool completely in the fridge.
  5. Beat softened cream cheese, sugar, egg yolk, and vanilla until smooth.
  6. Roll dough into a 12x18 inch rectangle. Spread cheesecake filling evenly, leaving a 1-inch border. Top with cooled strawberry compote. Roll tightly into a log.
  7. Cut the log into 12 slices using unwaxed dental floss. Place in a greased white ceramic baking dish. Cover and let rise for 30-45 minutes.
  8. Preheat oven to 350°F (175°C). Bake for 25-30 minutes until spirals are deep golden-brown.
  9. Beat frosting cream cheese and butter, then add powdered sugar and milk until glossy. Smear lavishly over warm rolls.

Notes

Cool the compote completely before spreading to prevent the cheesecake layer from melting.
Don't over-flour the dough; it should be tacky for the fluffiest rise.
Use room temperature cream cheese for a lump-free filling and frosting.