Strawberry Lemon Cheesecake Rolls

Strawberry Lemon Cheesecake Rolls are the ultimate dessert mashup—sweet, tangy, and utterly irresistible. Fluffy, pillowy yeast dough is swirled with a rich, creamy cheesecake filling, studded with juicy strawberries and infused with vibrant lemon zest. As if that’s not dreamy enough, each roll is finished with a silky lemon cream cheese icing that seeps into every swirl, making every bite pure bliss. Perfect for brunch or a decadent treat any time of day!

Taking inspiration from classic cinnamon rolls, this showstopping recipe elevates the humble sweet roll to new heights by incorporating the beloved flavors of cheesecake, fresh strawberries, and zesty lemon. While sweet rolls have comforted generations across the globe, and cheesecake remains a timeless dessert favorite, this fusion creates something truly spectacular that will have everyone asking for seconds.

Don’t be intimidated by the multiple components – I’ll walk you through each step to ensure you achieve perfect results, from the soft, pillowy dough to the creamy, tangy filling and that irresistible lemon glaze.

Why These Strawberry Lemon Cheesecake Rolls Are Pure Heaven

• Incredible Flavor Combination: Strawberry, lemon, and cheesecake create a symphony of sweet, tangy, and fruity notes in every bite
• Pillowy Soft Dough Texture: The enriched yeast dough bakes up incredibly tender with just the right amount of chew
• Creamy, Tangy Cheesecake Filling: Velvety smooth cream cheese filling reminiscent of your favorite cheesecake
• Bright Lemon Icing: The perfect finishing touch that balances the sweetness with citrusy tang
• Ultimate Indulgent Treat: Impressive enough for special occasions but worth making any weekend

What makes these strawberry lemon cheesecake rolls truly special is how each element complements the others perfectly. The soft, tender dough provides the perfect canvas for the rich, creamy filling. The bright acidity of lemon cuts through the richness, while the sweet-tart strawberries add juicy bursts of flavor and gorgeous color throughout these cheesecake filled sweet rolls.

Strawberry Lemon Cheesecake Rolls Recipe Overview

Strawberry Lemon Cheesecake Rolls Ingredients

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Key Ingredients

• Sweet Roll Dough Ingredients

• 1 cup (240ml) whole milk, warmed to 110°F (43°C)

• 2¼ teaspoons (1 packet) active dry yeast

• ½ cup (100g) granulated sugar

• ⅓ cup (75g) unsalted butter, melted and cooled slightly

• 2 large eggs, room temperature

• 4 to 4½ cups (500-560g) bread flour

• 1 teaspoon salt

• ½ teaspoon vanilla extract

• Cheesecake Filling Ingredients

• 16 oz (450g) full-fat cream cheese blocks, softened to room temperature

• ½ cup (100g) granulated sugar

• 1 large egg yolk

• 1 tablespoon lemon zest (from about 1 large lemon)

• 1 teaspoon vanilla extract

• Strawberry Layer Ingredients

• 2 cups (300g) fresh strawberries, finely diced

• 3 tablespoons granulated sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• Lemon Cream Cheese Icing Ingredients

• 4 oz (115g) full-fat cream cheese, softened to room temperature

• 2 tablespoons unsalted butter, softened

• 1½ cups (180g) powdered sugar

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• ½ teaspoon vanilla extract

• 1-2 tablespoons milk or heavy cream (if needed for consistency)

How To Make Strawberry Lemon Cheesecake Rolls

Mastering the Pillowy Dough

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Instructions

• Activate the yeast: In a large bowl, combine the warm milk (110°F/43°C) with 1 tablespoon of the sugar. Sprinkle the yeast over the top and let sit for 5-10 minutes until foamy. If the mixture doesn’t foam, your yeast might be dead – start over with fresh yeast.
• Mix the wet ingredients: To the foamy yeast mixture, add the remaining sugar, melted butter, eggs, and vanilla extract. Whisk until well combined.
• Incorporate the dry ingredients: Add 4 cups of bread flour and salt to the wet ingredients. Using a wooden spoon, mix until a shaggy dough forms.
• Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding the remaining flour only as needed if the dough is too sticky. You want the dough to be soft, slightly tacky but not sticking to your hands. The dough is ready when it passes the “windowpane test” – a small piece can be stretched thin enough to see light through without tearing.
• First rise: Place the dough in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1-1½ hours, or until doubled in size. (To check if it’s ready, press your finger gently into the dough – if the indentation remains, it’s ready.)

Creating the Creamy Filling

For the Cheesecake Filling:

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Instructions

• While the dough is rising, beat the softened cream cheese in a large bowl using an electric mixer on medium speed until completely smooth and free of lumps, about 2-3 minutes. This step is crucial – room temperature cream cheese is essential for a smooth filling!
• Add the sugar and beat for another minute until well incorporated and fluffy.
• Add the egg yolk, lemon zest, and vanilla extract. Beat on low speed until just combined. Set aside.

For the Strawberry Layer:

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Instructions

• In a medium saucepan, combine the diced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices, about 3-5 minutes.
• In a small bowl, mix the cornstarch with 1 tablespoon water to create a slurry. Add to the strawberry mixture and stir constantly until thickened, about 1-2 minutes.
• Remove from heat and let cool completely. (You can speed this up by transferring to a shallow dish and placing in the refrigerator.)

The Art of Assembly & Second Rise

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Instructions

• Prepare the baking dish: Grease a 9×13 inch baking dish with butter or cooking spray.
• Roll out the dough: After the first rise, punch down the dough gently and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 18×12 inches, with the longer side facing you.
• Spread the fillings:
  + First, spread the cheesecake filling evenly over the dough, leaving a 1-inch border along the long edge furthest from you.
  + Next, carefully spread the cooled strawberry mixture over the cheesecake layer.
• Roll up the dough: Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam and ends to seal.
• Slice the rolls: Using a sharp knife or unflavored dental floss for the cleanest cuts, mark the log into 12 equal portions. To use dental floss: slide it under the log, cross it over the top, and pull – this creates a perfect slice without squishing the roll. Each roll should be about 1½ inches thick.
• Arrange in baking dish: Place the sliced rolls, cut-side up, in the prepared baking dish, spacing them evenly apart.
• Second rise: Cover the dish with a clean kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, until noticeably puffy. They won’t quite double in size, but they should expand and begin to touch each other.

Baking to Golden Perfection

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Instructions

• Preheat the oven: About 20 minutes before the second rise is complete, preheat your oven to 350°F (175°C).
• Bake the rolls: Place the risen rolls in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and the center roll is cooked through. If you have a kitchen thermometer, the internal temperature should reach about 190°F (88°C). If the rolls are browning too quickly, tent them loosely with aluminum foil after about 15 minutes.
• Cool slightly: Remove the rolls from the oven and allow them to cool in the pan for 10-15 minutes before icing. They should still be warm but not hot when you apply the icing.

Whipping Up the Zesty Icing

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Instructions

• In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
• Add the powdered sugar in batches, beating on low speed until incorporated after each addition to avoid a sugar cloud.
• Mix in the lemon juice, lemon zest, and vanilla extract. Beat until smooth and well combined.
• If needed, add milk or cream 1 teaspoon at a time until you reach your desired consistency. The icing should be thick but pourable.
• While the rolls are still warm (but not hot), spread or drizzle the lemon cream cheese icing generously over the top, allowing it to melt slightly into all the nooks and crannies.

Tips for Strawberry Lemon Cheesecake Rolls Success

• Temperature matters: For yeast dough, liquid ingredients should be warm (110°F/43°C) but not hot, which would kill the yeast. All refrigerated ingredients (eggs, butter, cream cheese) should be at room temperature for the best results.
• Don’t rush the rises: Proper rising develops flavor and ensures that pillowy-soft texture. Find a warm, draft-free spot – inside a turned-off oven with the light on works well.
• Filling finesse: Patience pays off! Room temperature cream cheese is non-negotiable for a smooth filling. Beat it thoroughly before adding other ingredients to avoid lumps that are impossible to fix later.
• Perfect rolling technique: Roll the dough firmly enough to avoid gaps but not so tight that the filling squeezes out. Use your fingertips to lift and pull the dough slightly as you roll to maintain tension.
• Clean-cut rolls: For picture-perfect rolls, either use unflavored dental floss or chill the log for 15-20 minutes before cutting with a very sharp knife. This helps maintain the spiral shape.
• Visual cues over timers: Every oven is different, so watch for golden tops and set centers rather than relying solely on baking times. When in doubt, a quick check with a thermometer ensures perfect doneness.

Flavor Focus: The Heavenly Trio

The magic of these strawberry lemon sweet rolls lies in the perfect balance of three distinct flavor profiles. The rich, tangy cheesecake filling provides a creamy base that’s enhanced by the sweet-tart pop of fresh strawberries. The bright citrus notes from the lemon zest and juice cut through the richness, adding a refreshing quality that makes these rolls irresistible. All of this is embraced by a cloud-like, tender dough that brings everything together in perfect harmony. It’s the ultimate combination of comfort food and sophisticated flavor that will have everyone reaching for seconds!

Make-Ahead & Storage Strategies

• Overnight option: For fresh rolls in the morning without the early wake-up, prepare the recipe through the slicing and arranging in the baking dish. Cover tightly with plastic wrap and refrigerate overnight (up to 12 hours). The next day, remove from the refrigerator and let stand at room temperature for 30-45 minutes before baking as directed.
• Freshness priority: These rolls are absolute best enjoyed fresh and warm on the day they’re baked. That’s when the contrast between the soft dough and the creamy filling is most divine.
• Storing leftovers: Due to the cream cheese filling and icing, store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: To recapture that fresh-baked magic, microwave individual rolls for 15-20 seconds or until just warmed through. Don’t overheat, or the filling and icing will become too runny.
• Freezing option: You can freeze the baked (but un-iced) rolls for up to 2 months. Thaw overnight in the refrigerator, then warm in a 300°F (150°C) oven for about 10 minutes before adding fresh icing.

FAQs About Strawberry Lemon Cheesecake Rolls

Q: My dough didn’t rise! What went wrong? A: This is usually due to either inactive yeast or improper temperature. Make sure your yeast is fresh and that your milk is warm (110°F/43°C) but not hot. Also, ensure your rising environment is warm and draft-free.

Q: My filling leaked out during baking! How can I prevent this? A: This common issue usually happens when the filling is too thin or the rolls aren’t tight enough. Make sure your cream cheese is full-fat and at room temperature, and that you’ve rolled the dough firmly. Also, don’t overfill – leave that 1-inch border!

Q: Can I use low-fat cream cheese for the filling or icing? A: I strongly recommend against it. Full-fat cream cheese provides the proper texture and stability needed for both the filling and icing. Low-fat versions contain more moisture and can make your filling runny.

Q: Can I use frozen strawberries instead of fresh? A: Yes! Thaw them first, drain well, and pat dry with paper towels before making the strawberry layer. You may need to cook them slightly longer to evaporate excess moisture.

Q: How do I know when the rolls are baked through? A: The tops should be golden brown, and if you gently press the center of a middle roll, it should feel set rather than doughy. For absolute certainty, an instant-read thermometer inserted into the center roll should read 190°F (88°C).

Q: Can I make these rolls without the strawberry layer? A: Absolutely! You can simply omit the strawberry layer for lemon cheesecake rolls, or substitute another fruit like blueberries or raspberries using the same method.

A Brunch Sensation Worth Celebrating

These Strawberry Lemon Cheesecake Rolls are truly the best of all possible worlds – the comfort of soft sweet rolls, the decadence of creamy cheesecake, and the bright, fresh flavors of strawberry and lemon. While they might take a bit more effort than your standard cinnamon roll, the results are absolutely worth every minute spent.

Whether you’re hosting a special brunch, looking for an impressive weekend breakfast, or simply craving an extraordinary sweet treat, these rolls deliver an unforgettable experience that will have everyone asking for your secret recipe.