There’s nothing quite like waking up to the intoxicating aroma of freshly baked strawberry cream cheese rolls wafting through the kitchen. These pillowy soft rolls are swirled with sweet strawberry jam and loaded with juicy strawberry pieces, then drizzled with a luscious cream cheese icing. One bite of these strawberry-studded baked gems transports you to pure breakfast bliss. They’re the ultimate indulgent weekend treat that’s shockingly easy to whip up!
Why You’ll Love These Strawberry Cream Cheese Rolls:
- Insanely delicious combination of strawberries and tangy cream cheese
- Perfectly sweet yet tart strawberry flavor in every bite
- Light, fluffy, homemade dough is such a dream to work with
- Simple pantry ingredients come together for an epic breakfast
- Make-ahead and freezing options for easy morning prep
Ingredients Needed:
For the Dough:
- Milk
- Active dry yeast
- Egg
- White sugar
- Butter or margarine
- All-purpose flour
- Salt
For the Strawberry Filling:
- Fresh strawberries, diced
- Strawberry jam or preserves
For the Cream Cheese Icing:
- Cream cheese, softened
- Butter
- Vanilla extract
- Powdered sugar
Instructions:
- Make the dough: Proof the yeast in warmed milk, then mix together with the remaining dough ingredients to form a smooth, elastic dough. Allow to rise until doubled.
- Assemble the rolls: Roll out the dough and spread with strawberry jam, leaving a 1/2-inch border. Sprinkle the diced fresh strawberries evenly over the jam.
- Roll up tightly into a log, slice into 8-10 rolls, and place in a greased baking pan. Allow rolls to rise again until puffy.
- Bake the strawberry rolls at 350°F for 25-30 minutes until lightly golden brown.
- Make the cream cheese icing by beating together all the icing ingredients until smooth and pourable.
- Drizzle the warm rolls generously with the sweet cream cheese icing. Serve warm!
Pro Tips:
- Use room temperature ingredients for best results when making the dough and icing.
- Don’t let the milk get too hot or it can kill the yeast.
- For neat slicing, use a serrated knife and cut with a sawing motion.
- Prep the rolls through step 2 the night before for easy morning baking.
- Freeze unbaked rolls for up to 6 weeks for a fresh breakfast anytime.
These heavenly strawberry cream cheese rolls belong on your weekend breakfast or brunch table! The homemade dough filled with pockets of sweet strawberry jam and fresh berries makes for such an irresistible treat, especially when drizzled with that luscious cream cheese icing. Bake up a batch of these strawberry-swirled beauties for a weekend breakfast that’s sure to become a new favorite!
Strawberry Cream Cheese Rolls
Ingredients
Dough:
- 1 cup milk
- 1 packet 2 1/4 tsp active dry yeast
- 1 large egg
- 1/4 cup granulated sugar
- 1/4 cup butter or margarine softened
- 4 cups all-purpose flour
- 1/2 tsp salt
Filling:
- 1 cup fresh strawberries diced
- 3/4 cup strawberry jam or preserves
- Cream Cheese Icing:
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Make the dough: Warm the milk in the microwave for 30 seconds to 110°F. Add the yeast and let sit for 5 minutes to proof.
- In a large bowl or stand mixer, combine the warmed milk/yeast mixture with the egg, sugar, butter, flour and salt. Mix until a shaggy dough forms.
- Knead the dough for 5 minutes until smooth and elastic. Place in a greased bowl, cover and let rise for 1 hour or until doubled in size.
- Punch down the dough and roll it out on a lightly floured surface into a 12×18 inch rectangle.
- Spread the strawberry jam evenly over the dough, leaving a 1/2 inch border. Sprinkle the diced strawberries evenly over the jam.
- Starting with a long side, tightly roll up the dough into a log. Slice into 8-10 equal pieces and place cut-side up in a greased 9×13 baking pan.
- Cover and let rise for 30 minutes while you preheat the oven to 350°F.
- Bake for 25-30 minutes until lightly golden brown.
- Make the icing by beating together the cream cheese, butter, vanilla and powdered sugar until smooth.
- Drizzle the warm rolls generously with the cream cheese icing. Best served warm!
Notes
- Prep dough through step 5 the night before, cover and refrigerate unbaked rolls to let do the second rise overnight. Bring to room temp before baking.
- To freeze unbaked rolls, freeze after slicing and placing in the pan (through step 6).
- Cover tightly and freeze for up to 6 weeks. Thaw overnight in the fridge, then let rise at room temp for 1 hour before baking.
- Reheat any leftover baked rolls briefly before serving to revive that fresh-from-the-oven taste!
These soft, gooey strawberry cream cheese rolls make for the perfect indulgent weekend breakfast or brunch! Let me know if you give this recipe a try.
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