Fluffy sweet rolls swirled with a creamy cheesecake filling and fresh strawberries, topped with a tangy lemon glaze. These beautiful rolls are a sunny, fruity twist on classic cinnamon buns.
Wake up to a burst of spring flavor with these stunning Strawberry Lemon Cheesecake Rolls. Imagine soft, pillowy sweet roll dough wrapped around a ribbon of creamy, tangy cheesecake filling and juicy fresh strawberries, all finished with a zesty lemon glaze.
They combine the comforting warmth of a homemade roll with the bright, fresh taste of strawberries and lemon. While they look like they came from a fancy bakery, the process is straightforward—a simple enriched dough, an easy no-cook filling, and a glaze that comes together in minutes. Perfect for Easter, Mother’s Day, or a special weekend brunch, these rolls are guaranteed to impress and delight everyone at the table.
The Science of a Tender Roll & Stable Filling
The perfection of these rolls hinges on two key elements: the enriched dough and the stabilized filling. The dough is enriched with butter, eggs, and milk, which tenderize the gluten, resulting in a soft, fluffy, and rich crumb that can hold the moist filling without becoming soggy. A proper rise is crucial for developing flavor and texture.
The cheesecake filling gets its pipeable, non-runny consistency from a clever technique: combining cream cheese with a thickener. Cornstarch (or flour) is mixed with the sugar before being blended into the cream cheese. This starch absorbs excess moisture released from the strawberries during baking, preventing a soggy, leaking filling. Macerating the strawberries with a little sugar draws out some juice beforehand, which further protects the dough’s structure. This balance ensures every bite has a defined, creamy swirl and tender bread.
Ingredients
For the Sweet Roll Dough:
- ¾ cup (180ml) whole milk, warmed to about 110°F
- 2 ¼ teaspoons (1 packet) instant yeast
- ⅓ cup (65g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (½ stick / 57g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 – 3 ½ cups (375-440g) all-purpose flour, divided
For the Strawberry Cheesecake Filling:
- 8 oz (one block) full-fat cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 tablespoon cornstarch or all-purpose flour
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) fresh strawberries, finely diced
- 1 tablespoon granulated sugar (for macerating strawberries)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon heavy cream or milk (optional, for creaminess)
Instructions
1. Make the Dough: In the bowl of a stand mixer, combine warm milk, yeast, and ⅓ cup sugar. Let sit for 5 minutes until foamy. Add egg, melted butter, vanilla, salt, and 3 cups of flour. Using the dough hook, mix on low until combined, then increase speed to medium and knead for 5-7 minutes, adding more flour 1 tablespoon at a time if needed, until dough is soft, smooth, and slightly tacky. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, until doubled.
2. Macerate Strawberries & Make Filling: While dough rises, toss diced strawberries with 1 tablespoon sugar and set aside for 20 minutes. Drain excess liquid. For the filling, beat cream cheese, ¼ cup sugar, cornstarch, and vanilla until completely smooth. Gently fold in the drained strawberries.
3. Shape the Rolls: Punch down risen dough. On a lightly floured surface, roll into a 10×15 inch rectangle. Spread the strawberry cheesecake filling evenly over the dough, leaving a ½-inch border on one long edge. Tightly roll up the dough, starting from the long side with filling. Pinch the seam to seal.
4. Cut & Second Rise: Using a sharp knife or unflavored dental floss, cut the log into 12 even rolls. Place them in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes, until puffy.
5. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes, until golden brown on top. If the filling bubbles heavily, it’s normal.
6. Make Glaze & Finish: While rolls bake, whisk together powdered sugar, 2 tablespoons lemon juice, zest, and cream (if using) until smooth. Add more juice for a thinner consistency. Let rolls cool in pan for 10 minutes, then drizzle generously with lemon glaze.
7. Serve: Serve warm. Store leftovers covered in the refrigerator for up to 3 days. Reheat gently.
Pro-Tips for Perfect, Leak-Free Rolls
- Proper Dough Texture: The dough should be soft and slightly sticky, but not so wet that it can’t be handled. Adding flour gradually is key.
- Drain Those Berries: Draining the macerated strawberries is the most important step to prevent a soggy, leaking mess. Pat them gently with a paper towel if needed.
- Cornstarch is Your Friend: The cornstarch in the filling acts as a stabilizer, absorbing berry juices during baking. Don’t skip it.
- Sharp Cutting Tool: Use a sharp serrated knife or dental floss to cut the rolls cleanly without squishing them.
- Don’t Overbake: The rolls are done when they’re golden. Overbaking can dry out the dough.
- Glaze Consistency: For a thick glaze that sits on top, use less lemon juice. For a thinner, drizzle-able glaze that soaks in slightly, add more juice.
- Make Ahead: Assemble the rolls up through step 4, cover tightly, and refrigerate overnight. In the morning, let them sit at room temp for 30 minutes while the oven preheats, then bake as directed.
These Strawberry Lemon Cheesecake Rolls are a beautiful, flavorful celebration in every bite.
