5 Irresistible Strawberry Cream Cheese Rolls You Must Try

You know those lazy weekend mornings when you want something sweet but don’t want to spend hours in the kitchen? That’s exactly when I whip up my Strawberry Cream Cheese Rolls. They’re my go-to when the craving hits – fluffy dough swirled with tangy cream cheese and sweet strawberry jam, all topped with buttery crumble. Best part? They come together in under an hour with simple ingredients. My kids go absolutely wild for these, and honestly? So do I. There’s something magical about pulling a tray of these golden, fruit-filled spirals out of the oven – the smell alone will have everyone gathering in the kitchen!

Why You’ll Love These Strawberry Cream Cheese Rolls

Let me count the ways these sweet rolls will steal your heart (and your tastebuds!):

• Weekend magic in minutes: From mixing bowl to oven in 20 minutes flat—no yeast, no waiting, just tender, jam-packed goodness ready before your coffee brews.
• That fruity-creamy dream team: Tart cream cheese and sticky-sweet strawberry jam swirl together in every bite, while fresh berries on top add a juicy little pop.
• Brunch hero status: Serve these warm, and suddenly you’re the superstar of lazy mornings, baby showers, or “just because” days. (Pro tip: double the batch—they disappear fast!)

Ingredients for Strawberry Cream Cheese Rolls

Gather these simple ingredients and you’re halfway to strawberry heaven! I’ve grouped them so you can prep like a pro:

For the dough:

• 2 cups all-purpose flour (spooned and leveled – trust me, it matters!)
• 2 tbsp granulated sugar (for that perfect hint of sweetness)
• 1 tbsp baking powder (make sure it’s fresh for good rise)
• 1/2 tsp salt (balances all that sweetness beautifully)
• 1/2 cup cold butter, cubed (I pop mine in the freezer for 10 minutes first)
• 3/4 cup cold milk (whole milk makes the fluffiest dough)

For the luscious filling:

• 8 oz cream cheese, softened (leave it out for 30 minutes first)
• 1/4 cup granulated sugar (or more if you like it sweeter)
• 1 tsp pure vanilla extract (the good stuff – skip the imitation!)
• 1/2 cup strawberry jam (homemade or store-bought both work)

For the glorious topping:

• 1/2 cup fresh strawberries, thinly sliced (about 5 medium berries)
• 1/4 cup all-purpose flour
• 2 tbsp butter, melted (salted gives the best flavor)
• 2 tbsp brown sugar (light or dark – your choice!)
• Powdered sugar for dusting (optional but oh-so-pretty)

Ingredient Notes & Substitutions

Baking should be fun, not stressful! Here’s how to adapt based on what’s in your pantry:

• Jam options: Any berry jam works wonders here. Raspberry? Divine. Mixed berry? Yes please! Just avoid sugar-free varieties – they make the filling too runny.
• Berry swap: Fresh strawberries not available? Frozen work too – just thaw and pat dry extra well with paper towels.
• Dairy-free? Use your favorite plant-based butter and cream cheese. The texture changes slightly but still tastes amazing.
• Shortcut: In a hurry? Grab refrigerated crescent roll dough – just unroll it and skip to the filling step!

How to Make Strawberry Cream Cheese Rolls

Let’s get down to the fun part – transforming those simple ingredients into sticky, jammy perfection! Here’s exactly how I make mine (with all the tricks I’ve learned from dozens of batches):

1. Make the dough: Whisk together flour, sugar, baking powder and salt in a big bowl. Now grab those cold butter cubes and cut them in with a pastry cutter or your fingers until it looks like coarse crumbs. Pour in the milk and stir just until a shaggy dough forms – don’t overmix!
2. Roll it out: Dump the dough onto a lightly floured surface and knead gently 4-5 times. Roll into a 12×9 inch rectangle (no need to be perfect – rustic is charming!). Pro tip: Roll on parchment paper for easy transfer later.
3. Spread the love: Beat together cream cheese, sugar and vanilla until smooth. Spread this over the dough, leaving a 1/2 inch border. Dollop strawberry jam on top and swirl gently with a knife – like you’re making a fruit marble masterpiece!
4. Roll & slice: Starting from the long side, roll up tightly like a jelly roll. Use dental floss (yes, really!) to slice into 10 even rolls – just slide it underneath and cross the ends to cut cleanly.
5. Top & bake: Arrange rolls in a greased 9-inch pan. Mix flour, melted butter and brown sugar for crumble, then sprinkle over rolls. Press strawberry slices gently into the tops. Bake at 375°F for 20-25 minutes until golden and bubbly at the edges.

Tips for Perfect Strawberry Cream Cheese Rolls

• Keep it cool: If your dough gets sticky, pop it in the fridge for 15 minutes – cold dough rolls out like a dream!
• Jam restraint: As tempting as it is, don’t overfill with jam. More than 1/2 cup makes the rolls soggy.
• Oven check: Every oven lies! Use an oven thermometer – these need that exact 375°F for perfect texture.
• Slicing secret: For neat spirals, chill the rolled log for 20 minutes before slicing with that dental floss trick.

Serving Suggestions for Strawberry Cream Cheese Rolls

Oh, the possibilities with these beauties! I love serving them warm from the oven with a dusting of powdered sugar – the steam rising through those jammy swirls is pure magic. For weekend brunch, pair them with strong coffee and fresh berries on the side. Going all out? Add a dollop of whipped cream or vanilla ice cream for dessert. They’re perfect for baby showers, book club mornings, or just because it’s Tuesday and you deserve something sweet!

Storage & Reheating Instructions

These strawberry cream cheese rolls disappear fast at my house, but if you somehow have leftovers (lucky you!), here’s how to keep them tasting fresh. Store cooled rolls in an airtight container at room temperature for up to 2 days – any longer and they’ll start to lose that perfect texture. For reheating, skip the microwave (soggy alert!) and pop them in a 350°F oven for 5-7 minutes until warmed through. The crumble topping will crisp right back up, almost like they’re fresh from the oven!

Strawberry Cream Cheese Rolls FAQs

After making these rolls countless times (and fielding all my friends’ questions!), here are the answers to everything you might wonder:

Can I prepare these ahead for brunch?
Absolutely! Assemble the rolls the night before, cover tightly, and refrigerate. In the morning, just add the crumble topping and bake – you might need an extra 3-5 minutes since they’re cold. The dough actually benefits from that chill time!

How do I avoid soggy bottoms?
Two tricks: First, don’t overdo the jam (stick to 1/2 cup max). Second, bake them on the middle oven rack – the bottom heat can be too intense if they’re too low. A baking stone underneath helps regulate temperature too.

Can I use frozen strawberries?
Yes! Thaw completely first, then pat them bone-dry with paper towels. Frozen berries release more liquid, so I often toss them with a teaspoon of flour before adding to the topping.

What’s the best jam for these sweet rolls?
I adore strawberry, but raspberry or mixed berry jams work wonderfully too! Just avoid sugar-free varieties – they tend to get watery when baked. Homemade jam? Even better – you control the sweetness!

Nutritional Information

Just so you know what you’re biting into (not that it’ll stop you – these are totally worth it!): Each strawberry cream cheese roll clocks in at about 280 calories. Remember, these are estimates – your exact numbers will vary based on specific ingredients. Here’s the breakdown per roll:

• Calories: 280
• Fat: 12g (7g saturated)
• Carbohydrates: 35g
• Protein: 4g

Not too shabby for something that tastes this indulgent, right? Now go enjoy that jammy goodness!

Final Thoughts

There you have it – my forever-favorite strawberry cream cheese rolls that never fail to make mornings brighter. Give them a try this weekend and watch how quickly they become your family’s new obsession. Snap a pic and tag me – I’d love to see your jammy masterpieces!

Find more inspiration on Pinterest.

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