These Sweet Strawberry Cheesecake Cinnamon Rolls are the perfect spring breakfast or brunch with juicy fresh strawberries and cream cheese frosting!
I don’t know about you, but strawberry season is DEFINITELY my favorite time of year. Strawberries are hands down my favorite fruit of all time, and when you put a bowl of strawberries in front of me, you better believe they’ll be gone in minutes.Luckily for us, strawberry season kicks off very early in spring, and what better way to celebrate the arrival of strawberry season than with these Strawberry Cheesecake Buns!
Strawberry Cheesecake Cinnamon Rolls
What could be nicer at the weekend than a sweet and delicious breakfast full of fresh berries? I don’t think so! These dream buns go perfectly with a hot cup of coffee and lots of sunshine. They’re so easy to whip up too, all you need is a handful of diced strawberries, some sweet jam and a tender batter.Seriously. So let’s go!
If you’ve ever had the chance to try My Cinnamon Rolls With Cream Cheese Frosting, you know they’re basically the best homemade cinnamon rolls you’ve ever eaten. These Sweet Strawberry Cheesecakes take second place — they’re made with the sweetest, fluffiest sweet batter, wrapped in sweet strawberries and sugar, baked to perfection, then topped with cream cheese frosting, the creamiest, most delicious custard, and fresh strawberries. I mean what’s up!
If you’re looking for a delicious and fresh new spring brunch or breakfast menu recipe, these Strawberry Cheesecake Buns are for you! And the best thing is, you can even make them the night before, leave them in the fridge overnight, and bake them fresh in the morning!
Bun – The most important meal of the day
I’ve wanted to make these strawberry scones for a long time and today was the perfect day. I personally love cinnamon rolls, but this felt like something a little more summery. I’ve made cherry buns before and loved them, but I have to say that the strawberry buns are definitely my favorite.
Ingredients In Strawberry Rolls With Cream Cheese Icing
For detailed measurements and instructions, scroll to my printable recipe card at the bottom of the page.
Dough
- Wet ingredients – Milk, butter/margarine, and egg.
- Dry ingredients – Flour, salt, and sugar.
- Yeast – I used active dry yeast, which needs to be activated. Instant yeast works as well, just keep in mind that it doesn’t need to be activated, just add it to your dry ingredients.
Filling
- Berries – Fresh diced strawberries, make sure they’re nice and ripe!
- Jam – I used strawberry to make sure the flavor carried through but feel free to use whatever you’d like.
Icing
- Cream cheese – Room temperature, feel free to use fat reduced if you’d like to watch your calories. My favorite brand is Philadelphia cream cheese.
- Butter – Unsalted as we want to control our salt content.
- Vanilla – All your baked goods need that flavor booster that is vanilla.
- Sugar – Powdered sugar, no ifs ands or buts! We need that smooth texture to this icing that only powdered will give us.
For detailed measurements and instructions, scroll to my printable recipe card at the bottom of the page.
How To Make Strawberry Rolls With Cream Cheese Icing
For detailed measurements and instructions, scroll to my printable recipe card at the bottom of the page.
- Prepare the dough: Heat milk in the microwave for 30 seconds. Add yeast, mix and let stand 5 minutes until yeast has dissolved. In the bowl of the food processor, add the sugar, egg, margarine, flour and a pinch of salt. Mix with a spatula until the batter resembles peas. Switch to the mounting hook.add the milk mixture and mix. Place the dough in a lightly oiled bowl, cover with cling film and let rise in a warm place until doubled in size.
- Get rolling: Roll out the dough into an approximately 18″ x 12″ rectangle. Spread the strawberry jam evenly over the dough. Scatter the strawberries evenly over the jelly. Roll out the dough from the other side towards you.When you reach the end, remember to tape the sides together. Cut the roll into 8 equal pieces. Place in a buttered dish and cover with cling film, allow the sandwiches to double in volume in a warm place.
- Prepare the icing: Put all the ingredients in a mixing bowl and stir until smooth. If you find the glaze too thick, add 1 tablespoon milk and add more milk until desired consistency is reached.
- Finish the strawberry rolls: Bake sandwiches at 350 degrees for about 30 minutes. Allow the loaves to cool slightly before glazing. Serve hot and enjoy!
Tips For Making The Best Strawberry Rolls
- Make sure your milk isn’t too hot or else it could kill your yeast.
- Need a warm place for your dough to rise? Heat your oven to 200 F degrees, then turn it off and place your rolls in to double in size.
- Always check the expiration date of your yeast!
- Don’t put too much jam onto your dough otherwise the jelly will leak out the sides!
Ingredients
Dough
- 1/2 cup milk
- 1 teaspoon active dry yeast
- 1 egg
- 1/4 cup sugar
- 1/4 cup margarine or butter unsalted
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 1 cup strawberries fresh and chopped
- 3/4 cup strawberry jam
Cream Cheese Icing
- 1/2 cup cream cheese at room temperature
- 3 tablespoon butter unsalted softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Warm up the milk in the microwave for 30 seconds. Add yeast to it, stir and let sit for 5 minutes until yeast dissolves.
- In the bowl of your mixer, add the sugar, egg, margarine or butter, flour and pinch of salt. Mix using the paddle attachment until the dough resembles peas. Switch to the hook attachment. add the milk mixture and mix for about 3 to 5 minutes. Dough should be elastic and soft. Place the dough in a slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. I usually turn the oven on to 350 F for about 1 minute until it's warm inside, turn off the oven and place the bowl with the dough in the oven and close the door. This speeds up the process and in about 45 min your dough should have doubled in size.
- Butter a 10 inch pie dish, or any baking dish you choose to use.
- Roll the dough into a rectangle that's about 18 inches x 12 inches. Spread the strawberry jam over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the jelly.
- Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.
- Cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. Use a serrated knife, I found it easier to cut the rolls.
- Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process. Just make sure to turn off the oven, you only want it to warm for about a minute so that the rolls stay in a warm environment.
- In the meantime you can prepare the cream cheese icing. Place all the ingredients in the bowl of your mixer and mix until smooth. If you find the icing is too thick add 1 tbsp of milk, keep adding milk until the desired consistency, but only add 1 tbsp at a time because it thins out quickly. You shouldn't need more than 1 or 2 tbsp of milk, I didn't use any at all. If the icing is too thin, add more powdered sugar and mix. Play with the ingredients, until you get your desired consistency. I like mine a bit thicker, but not too thick so that you can still drizzle over the rolls.
- Once the rolls have doubled in size, bake at 350 F degrees for about 30 minutes or until nice and golden. Let the rolls cool a bit, for about 10 minutes then drizzle with the cream cheese icing and serve.
Notes
- You could use instant yeast. If using instant yeast, you do not need to dissolve it in milk, you could just add it to the dough.
- Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all.
- The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
- If after dissolving the yeast in the warm milk, the yeast didn't start to froth up, do not continue with the rolls, your dough will not rise.
- To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
- You could prepare this the day before up until step 7. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
- To freeze unbaked rolls, complete everything up to and including step 7, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped.
- They will thaw overnight. Finish the rest of the steps to bake them.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used
Nutrition
