A heavenly mash-up of fluffy cinnamon roll-inspired dough, creamy cheesecake filling, juicy strawberries, and a graham cracker crumble that tastes like dessert in every bite.

Why You’ll Love This Recipe

I adore this recipe because it combines all my favorite indulgences in one treat. The tender, lightly sweetened roll dough is an irresistible contrast to the rich cream cheese filling. The fresh strawberry pieces give it a burst of fruity brightness, and the graham cracker crumble adds a delightful crunch—it's like biting into a strawberry cheesecake wrapped in a warm roll.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

Warm milk (105–110 °F)
Active dry yeast
Granulated sugar
Eggs
Vanilla extract
Salted butter, room temperature
All‑purpose flour
Salt

For the filling:

Salted butter, softened
Cream cheese, room temperature
Vanilla extract
Powdered sugar
Crushed graham crackers
Chopped strawberries

For the frosting:

Salted butter, room temperature
Cream cheese, room temperature
Lemon juice
Vanilla extract
Powdered sugar
Chopped strawberries

directions

Warm the milk and stir in the yeast and sugar. Let it sit until foamy.
Mix in eggs, vanilla, butter, flour, and salt. Knead for 7–10 minutes until the dough is smooth and elastic.
Shape the dough into a ball, cover it, and let it rise in a warm place until doubled in size (about 2 hours).
Beat together the butter and cream cheese for the filling, then add vanilla and powdered sugar. Mix in crushed graham crackers and chopped strawberries.
Roll out the dough into a rectangle, spread the filling evenly, and roll it into a log. Slice into 12 rolls.
Place the rolls in a greased baking pan and bake at 350 °F for 25–30 minutes until golden brown.
For the frosting, beat all the ingredients until fluffy, then spread it over the warm rolls.

Servings and timing

Makes 12 rolls

Prep time: 15 minutes
Rise time: 2 hours
Bake time: 25–30 minutes
Total time: approximately 2 hours and 45 minutes

Variations

Swap strawberries for blueberries or raspberries for a different fruity flavor.
Add chopped nuts like pecans or walnuts for added crunch.
Mix in citrus zest to brighten the filling or dough.

storage/reheating

I store the rolls in an airtight container in the fridge for up to 5 days. When ready to enjoy, I reheat them in the microwave for 20–30 seconds or in the oven at 300 °F for 5–10 minutes until warmed through.

FAQs

1. Can I use frozen strawberries?

I prefer fresh berries, but thawed and well-drained frozen strawberries work too.

2. What if I don't have graham crackers?

I’ve used crushed digestive biscuits or even cinnamon sugar as a replacement.

3. Can I make the dough ahead of time?

Yes, I refrigerate the kneaded dough overnight and let it rise before assembling the rolls.

4. Can I freeze the rolls before baking?

Absolutely. I assemble and slice the rolls, freeze them in the pan, then bake from frozen with a few extra minutes added.

5. Can I use a stand mixer for this recipe?

Definitely—I find using the dough hook for the dough and paddle for the filling and frosting makes the process easier.

Conclusion

I love how these Strawberry Cheesecake Rolls feel festive and comforting all at once. Every bite delivers soft dough, creamy cheesecake filling, tangy-sweet berries, and a bit of crunch. They’re a showstopper for brunch, a sweet weekend bake, or any occasion where something special feels right. I always enjoy making them as much as eating them.