Strawberry Cheesecake Rolls
These strawberry cheesecake rolls are basically Valentines Day in pastry form. Soft, fluffy, and perfectly pink, they’re swirled with a butter strawberry sugar filling and topped with rich, tangy cheesecake frosting that melts into every layer. Sweet, delicious, and made to be shared, they’re the kind of treat that says I love you without needing a card, perfect for Valentine’s morning, Galantines brunch, or any day that calls for something extra cute and cozy!
Bake Now or Bake Later
If you want to bake these strawberry rolls right away, follow the instructions and let them rise till fluffy, then bake as directed for soft, fluffy rolls. If you’d rather prep ahead, you can assemble the rolls, cover them tightly, and refrigerate overnight. In the morning, let them sit at room temperature until slightly fluffy, then bake fresh. Both methods work beautifully, so you can choose what fits your schedule best!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, fluffy, and perfect for Valentines!
Once you have all of the ingredients ready to go, you’re officially set up for Strawberry Cheesecake Roll success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best rolls possible!
Strawberry Cheesecake Rolls
Ingredients
- 5 cups All-Purpose Flour
- 1 tbsp instant yeast
- 1 tsp salt
- 1 egg
- 1/2 cup granulated sugar
- 1 1/2 cups milk
- 5 tbsp butter
- pink food coloring
- 1 tbsp strawberry extract
- 1/2 cup butter
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp heavy cream
- chopped strawberries
- 1 block cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla extract
- splash of heavy cream
Method
- In a microwave-safe bowl or small saucepan, gently warm the milk and butter together until just lukewarm (about 60–90 seconds).
- Stir in the strawberry extract and a few drops of pink food coloring, mixing until evenly combined. The mixture should be warm to the touch but not hot.
- In the bowl of a stand mixer fitted with a dough hook (or paddle to start), combine the all-purpose flour, instant yeast, salt, and granulated sugar.
- Pour in the warm milk–butter mixture, then add the egg. Mix on low to medium speed for 2–3 minutes, until a soft dough begins to form.
- Transfer the dough to a lightly floured surface and knead for 10–15 minutes, until smooth, elastic, and no longer sticky.
- Lightly oil a medium-sized bowl and place the dough inside, turning once to coat. Cover with a kitchen towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
- While the dough rises, prepare the filling. In a bowl, mix together the butter, granulated sugar, heavy cream, and finely chopped fresh strawberries until well combined. Set aside.
- Once the dough has risen, turn it out onto a floured surface. Roll it into a large rectangle, keeping the dough thin and even.
- Spread the strawberry filling evenly over the dough, reaching close to the edges. Starting from the long side, roll the dough up tightly into a log.
- Using dental floss or a sharp knife, cut the dough into evenly sized rolls. Place them into a buttered baking dish, leaving space between each roll.
- Cover and let rise again for about 1 hour, or until puffy and nearly doubled in size.
- Preheat the oven to 350°F.
- Bake for about 28 minutes, or until lightly golden and baked through.
- Remove from the oven and allow the rolls to cool slightly.
- In a bowl, mix together the cream cheese and powdered sugar until smooth. Add a splash of milk or cream and the vanilla extract, mixing until creamy and spreadable.
- Spread the frosting generously over the warm rolls. Serve fresh for the softest texture.
- Store leftovers in the refrigerator and enjoy within a few days.
Nutrition
Private Notes
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