Chicken Vegetable Stir-Fry: Quick & Easy Recipe

Sweet Cheese Cake Roll with Strawberry: Pure Pleasure in Each Bite!

Is there anything better than pulling a pan of warm, gooey, utterly decadent pastries from the oven? The smell of sweet yeast dough and melting cream cheese fills your kitchen like a hug. This Sweet Cheese Cake Roll with Strawberry is my ultimate guilty pleasure. I first made it for a sleepy Sunday brunch with friends. The silent, wide-eyed stares followed by a chorus of “Oh my GOSH” told me this recipe was a forever keeper. It’s not just a dessert; it’s an experience of soft dough, creamy filling, and that bright pop of strawberry in every single bite.

A Little History of Sweet, Swirled Joy

While the classic cinnamon roll hails from Sweden, the idea of swirled sweet bread is a global comfort. This recipe is my personal twist on that tradition. I swapped the cinnamon for a luscious cheesecake filling one day when I was craving something extra indulgent. Adding fresh strawberries felt like a natural, sunny addition. It marries the homestyle feel of a homemade roll with the elegant flavor of strawberry cheesecake. It’s a modern take on a breakfast classic that feels both special and wonderfully familiar.

Why You Will Absolutely Adore This Recipe

You will love this because it’s surprisingly fun to make! There’s something magical about watching the yeast foam and the dough puff up. The filling comes together in minutes. The final result looks like you spent all day in a bakery, but the steps are simple. The contrast of the warm, fluffy roll, the cool creamy cheese, and the jammy strawberries is pure magic. It’s a showstopper that guarantees smiles and requests for seconds.

Perfect Occasions for These Dreamy Rolls

These rolls are perfect for turning an ordinary morning into a celebration. They’re ideal for:

• Weekend Brunch: The star of the table alongside crispy bacon and coffee.
• Holiday Mornings (Mother’s Day, Christmas, Easter).
• Having friends over for a cozy coffee date.
• Simply as a well-deserved treat for your family on a Friday night.

What You’ll Need: The Ingredients List

Gather these simple ingredients for a taste of heaven.

For the Dough:

1. 2 teaspoons of active dry yeast
2. 1 cup of warm milk (110°F/45°C)
3. 1/4 cup granulated sugar
4. 3 cups all-purpose flour
5. 1/2 teaspoon of salt
6. 1/4 cup softened butter
7. 1 large egg
8. 1 teaspoon vanilla extract

For the Filling:

1. 8 oz of softened cream cheese
2. 1/2 cup of powdered sugar
3. 1 teaspoon vanilla extract

For the Strawberries:

1. 1 cup of minced fresh strawberries
2. 1 tablespoon of granulated sugar

For the Finish:

1. 2 tablespoons of melted butter for brushing
2. 1/2 cup of heavy cream for the final drizzle

Easy Swaps: Substitution Options

No problem if you’re missing something! Here are easy fixes:

• Milk: Any milk works—whole, 2%, or a plain unsweetened almond milk.
• Fresh Strawberries: Use frozen thawed and well-drained strawberries, or swap for blueberries or raspberries.
• Heavy Cream Drizzle: A simple vanilla glaze (powdered sugar & milk) works beautifully too.
• Cream Cheese: Use full-fat for best flavor, but low-fat will work in a pinch.

Let’s Get Baking: The Step-by-Step Guide

Step 1: Wake Up the Yeast

Start by waking up your yeast. In a small bowl, combine the warm milk, sugar, and yeast. Give it a gentle stir. Let it sit for 5 to 10 minutes. You’ll know it’s ready when the top looks foamy and creamy, like a little yeast cappuccino. This foam is your promise that the dough will rise beautifully. Pro tip: If your milk is too hot, it will kill the yeast. If it’s not foamy after 10 minutes, start over—your yeast might be old.

Step 2: Make the Dough

In a large mixing bowl, whisk together your flour and salt. Add the softened butter and use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs. Pour in the foamy yeast mixture, the egg, and vanilla. Stir with a wooden spoon until a shaggy dough forms. It will be sticky, and that’s perfectly fine! This is the start of something soft and wonderful.

Step 3: Knead and Let it Rise

Dust your counter with a little flour. Turn the dough out and knead it for about 5 minutes. Add flour a tablespoon at a time only if it’s unbearably sticky. You want a soft, smooth, elastic dough. Place the dough in a greased bowl, turn it to coat, and cover it with a clean towel. Let it rest in a warm, draft-free spot for 1 hour. It should double in size, becoming puffy and full of air.

Step 4: Whip Up the Cheesecake Filling

While the dough rises, make the filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla together until completely smooth and creamy. No lumps allowed! Set this aside. Then, toss your chopped strawberries with the tablespoon of sugar. This draws out their juices and makes them extra sweet and flavorful for the filling.

Step 5: Roll, Fill, and Shape

Preheat your oven to 350°F (175°C). Punch down the risen dough gently. On a floured surface, roll it out into a rectangle about 12×18 inches. Spread the cream cheese mixture evenly over the dough, leaving a small border at one long edge. Scatter the sugared strawberries over the cheese. Now, starting from the long side opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal it.

Step 6: Slice and Nestle

Using a sharp serrated knife, gently slice the log into 8 equal rolls. I find a gentle sawing motion works best to keep the shape. Place the rolls cut-side up in a greased 9×9 inch baking pan. They will be cozy and just touching. This helps them rise up, not out, creating those beautiful pull-apart edges.

Step 7: The Final Rise and Bake

Brush the tops of the rolls lightly with the melted butter. This gives them a gorgeous golden color. Let the pan sit for 20 minutes for a final rise—they’ll get even puffier. Then, bake for 20-25 minutes. They’re done when the tops are a deep golden brown and the center rolls feel firm to a gentle touch. Your kitchen will smell unbelievable.

Step 8: The Magnificent Finish

The magic touch happens right when the rolls come out of the oven. Warm from the oven, pour the heavy cream evenly over the top of the hot rolls. Yes, you read that right—pour it on! It soaks in, making every single bite impossibly moist and rich. Chef’s Tip: Let them cool for just 10-15 minutes before serving. This allows the creamy filling to set slightly so it doesn’t run everywhere, but they are still divinely warm.

Timing is Everything

Prep Time: 30 minutes (plus resting) | Rise Time: 1 hour 20 minutes | Cook Time: 25 minutes | Total Time: About 2 hours 15 minutes

The Chef’s Secret for the Best Sweet Cheese Cake Roll

The secret is in the heavy cream pour. Don’t skip it! Pouring the cream over the hot rolls allows it to seep into every layer. It creates an almost custard-like texture in the bottom and middle of the rolls, making them unbelievably tender and luxurious.

A Sweet Little Fact

Adding sugar to chopped strawberries before using them in baking is called “macerating.” It pulls the natural juices out of the berries, creating a simple syrup. This means you get intense strawberry flavor in every bite without making the dough soggy with extra liquid.

Necessary Equipment

• Large mixing bowl
• Stand mixer with dough hook (optional, but helpful)
• Rolling pin
• 9×9 inch baking pan
• Medium bowl for filling
• Pastry brush
• Sharp serrated knife

How to Store Your Leftover Rolls (If You Have Any!)

Let the rolls cool completely to room temperature. Then, cover the baking pan tightly with plastic wrap or aluminum foil. They will stay fresh on the counter for up to 2 days. The cream drizzle keeps them wonderfully moist.

For longer storage, you can freeze them. Wrap each cooled roll individually in plastic wrap and then place them all in a large freezer bag. They can be frozen for up to 2 months. This is perfect for having a ready-made treat anytime!

To reheat, thaw overnight in the fridge if frozen. Warm individual rolls in the microwave for 20-30 seconds. For a whole pan, cover with foil and warm in a 300°F oven for about 10-15 minutes until heated through.

My Best Tips and Advice

• Make sure your cream cheese and butter for the dough are truly softened. This makes for a smoother dough and filling.
• Don’t be tempted to add too much flour when kneading. A slightly sticky dough leads to softer rolls.
• For picture-perfect slices, use unflavored dental floss instead of a knife. Slide it under the roll, cross the ends over the top, and pull. It gives a clean cut without squishing.

Presentation Ideas to Wow Your Guests

• Serve them warm on a beautiful platter with extra fresh strawberries on the side.
• Dust with a little extra powdered sugar just before serving for a snowy, elegant look.
• Place each roll in a pretty parchment paper liner for individual servings at a brunch buffet.

6 Delicious Variations to Try

1. Blueberry Lemon: Swap strawberries for blueberries and add 1 tsp lemon zest to the cream cheese filling.
2. Chocolate Hazelnut: Use chocolate-hazelnut spread instead of cream cheese filling and skip the fruit.
3. Apple Cinnamon Cheesecake: Sauté diced apples with cinnamon and brown sugar. Use this as your fruit layer with the cream cheese.
4. Savory Herbed Cheese: Skip the sugar. Mix cream cheese with shredded cheddar, garlic powder, and herbs. Fill without fruit for an amazing dinner roll.
5. Peaches and Cream: Use finely diced fresh peaches tossed with a little sugar instead of strawberries.
6. Orange Cranberry: Add 1 tsp orange zest to the filling and use sweetened dried cranberries for the fruit.

Common Mistakes to Avoid

Mistake 1: Using Hot or Cold Milk for the Yeast

If your milk is too hot, it will kill the yeast and your dough won’t rise. If it’s too cold, the yeast won’t activate. Always use a thermometer or test it on your wrist—it should feel warm like bath water, not hot. The perfect temperature is 110°F. This small step is the foundation of fluffy rolls.

Mistake 2: Over-Flouring the Dough

When the dough is sticky at first, it’s tempting to keep adding flour. Resist! Adding too much flour makes the rolls dense and tough. Knead the dough as it is for a few minutes first. It will often become less sticky as the gluten develops. Only add a light dusting if you absolutely must.

Mistake 3: Adding Filling to the Very Edge

When spreading the cream cheese, leave a half-inch border along one of the long edges. If you spread filling all the way to the edge, it will squish out when you roll the dough up. You’ll lose precious filling and make a mess. Leaving that border gives you a clean seam to seal everything inside.

Mistake 4: Skipping the Final Rise

After you place the sliced rolls in the pan, don’t rush to the oven! Letting them rest for that final 20 minutes is crucial. This allows the gluten to relax and the yeast to do one last puff. It ensures your baked rolls are light and airy, not dense and doughy.

Mistake 5: Overbaking the Rolls

Bake just until the tops are golden brown. Overbaking dries them out. Check at the 20-minute mark. The center rolls should spring back lightly when touched. Because of the creamy filling, the center might look slightly soft, but that’s okay—it will set as it cools. Trust the color and the timer.

Frequently Asked Questions

Can I make these rolls the night before?

Absolutely! This is a great trick for easy mornings. Prepare the recipe all the way through step 6 (placing the sliced rolls in the pan). Instead of letting them rise, cover the pan tightly and put it in the refrigerator overnight. In the morning, take the pan out, let it sit on the counter for 30 minutes to take the chill off, then bake as directed. The slow rise in the fridge actually develops more flavor.

Why did my cream cheese filling leak out everywhere?

This usually happens if the filling is too warm or runny. Make sure your cream cheese is softened but still cool. Also, don’t over-beat it, as that can make it too soft. A firm, cool filling will hold its place better during rolling and baking. Ensuring your dough log is tightly rolled and well-sealed also helps keep everything snug inside.

Can I use frozen strawberries?

You can, but you must handle them carefully. Thaw the frozen strawberries completely first. Then, chop them and place them in a fine mesh strainer over a bowl. Let them drain for at least 30 minutes, pressing gently to remove excess liquid. If you skip this step, the extra water will make your dough soggy and prevent a clean roll.

What if I don’t have heavy cream for the finish?

No worries! You have a couple of tasty options. You can simply brush the hot rolls with extra melted butter. Or, you can make a simple glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of milk and 1/2 teaspoon of vanilla. Drizzle that over the slightly cooled rolls for a sweet, shiny finish.

My dough didn’t rise. What went wrong?

This is almost always due to the yeast. Either the yeast was old and inactive, or the milk was too hot and killed it. Always check the expiration date on your yeast. And always make sure your liquid is just warm, not hot. Your dough also needs a warm, draft-free place to rise. A cold kitchen can slow it down significantly.

Can I use a different size pan?

Yes, you can adapt the pan size. A 9×9 inch pan gives you cozy, pull-apart rolls. A 9×13 inch pan will give you more space, resulting in rolls with more separate, crispier edges. Just adjust the bake time by a few minutes—spread-out rolls in a larger pan may bake a little faster, so check them sooner.

How do I get perfectly even slices?

For perfectly round slices without squishing the roll, use unflavored dental floss or thin thread. Slide a long piece under the rolled log. Cross the two ends over the top and pull them in opposite directions. The floss will slice cleanly through the dough and filling, giving you beautiful rounds every time.

Is there a way to make this recipe with less sugar?

You can slightly reduce the sugar, but be careful with the dough sugar as it feeds the yeast. For the filling, you can use a sugar substitute designed for baking that measures like powdered sugar. The strawberries can be tossed with a sugar alternative as well. The taste will be slightly different, but still delicious.

Can I freeze the unbaked rolls?

You sure can! This is a fantastic freezer meal prep. After slicing and placing the rolls in the pan (step 6), cover the pan very tightly with both plastic wrap and foil. Freeze immediately. The night before baking, move the pan to the fridge to thaw. In the morning, let them do their final 30-minute rise on the counter, then bake. Fresh-baked rolls on demand!

What’s the best way to reheat a single roll?

The microwave is quick but can make bread gummy. For the best texture, wrap a single roll in aluminum foil and warm it in a 300°F oven for 10-12 minutes. If you must use the microwave, do it for only 15-20 seconds and place a cup of water in the microwave with it to help keep the roll soft.

Your New Favorite Treat Awaits

So there you have it—the recipe that never fails to impress my family and friends. These Sweet Cheese Cake Rolls with Strawberry are a labor of love, but every single step is worth it. From the smell of rising dough to that glorious moment you pull the golden pan from the oven, it’s pure kitchen joy. The creamy filling and sweet berries make each bite an absolute dream. I hope you make them, share them, and love them as much as we do. Happy baking!

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