Strawberry Sweet Rolls are everything a perfect pastry should be: tender, buttery, and bursting with luscious berry flavor in every bite. Fluffy layers wrapped around a rich cream cheese filling and vibrant strawberry topping create a beautiful and irresistible treat.
Ingredients Breakdown
Coffee creamer transforms the dough into a decadent, flavorful base. Using a strawberry cheesecake-flavored creamer not only sweetens the dough but infuses it with subtle richness and a hint of tangy fruitiness that sets these rolls apart.
The combination of cream cheese and sugar in the filling creates a silky, lightly sweet layer that pairs beautifully with the bold strawberry topping. It balances the overall sweetness and adds a touch of creamy indulgence to each roll.
Choosing a high-quality strawberry pie filling ensures that the rolls are packed with bright, fresh flavor. Look for a filling with whole strawberry pieces and a naturally vibrant color to create the best visual and taste impact.
The glaze, made from powdered sugar and creamer, is the perfect finishing touch. It pours easily over the rolls, creating a sweet, glossy finish that locks in moisture and adds an extra pop of strawberry flavor.
Step-by-Step Preparation Guide
Heating the creamer mixture correctly is crucial for activating the yeast. Warming it to about 110°F creates the ideal environment for yeast to bloom without killing it, resulting in a light, airy dough.
Mixing and rising the dough carefully sets the foundation for success. Stirring only until combined ensures the dough remains tender. Giving it time to rise in a warm spot allows the yeast to do its work, doubling the volume and creating a beautifully soft texture.
Rolling and layering requires a light hand. Spreading a thin, even layer of cream cheese ensures that every bite has a hint of creamy richness without overwhelming the delicate structure of the dough. Dolloping and spreading the strawberry pie filling evenly ensures that fruity flavor is distributed throughout every roll.
When rolling the dough into a log, start tightly by hand, then use wax paper to help lift and roll without forcing filling out. This technique keeps the layers neat and prevents losing precious filling.
Cutting perfect rolls with dental floss rather than a knife creates clean, even slices without squishing the dough. Simply slide the floss under the log, cross it at the top, and pull gently for precision cuts.
Baking to golden perfection requires a careful eye. The rolls should puff up and turn golden brown. Checking the center rolls ensures they are fully cooked — a gentle tug reveals if more time is needed.
Glazing the cooled rolls is the final step. Drizzling the smooth, strawberry-scented glaze generously over the top adds sparkle and sweetness that ties all the flavors together beautifully.
Recipe Tips & Frequently Asked Questions
How to prevent the dough from sticking while rolling and shaping:
Sprinkle a light layer of flour on wax paper and over the dough to create a smooth rolling surface.
Why resting the dough after shaping helps achieve fluffier rolls:
Allowing the rolls to rise again gives them a final boost of airiness before baking.
Tricks for handling sticky strawberry filling without making a mess:
Spread the filling gently with an offset spatula and lightly press down large fruit pieces.
How to ensure even baking across all the rolls:
Rotate the pan halfway through baking for uniform color and doneness.
Can I use homemade strawberry filling instead of canned?
Yes, just ensure it’s thick enough to stay in place while rolling.
What should I do if my dough feels too sticky to roll?
Add a little extra flour on the surface and rolling pin, but avoid overworking.
Can the rolls be prepared the night before and baked fresh in the morning?
Absolutely — refrigerate them after placing in the pan, then bring to room temperature before baking.
How should I store leftover sweet rolls to keep them soft and fresh?
Store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
What to Serve With This Recipe
Strawberry Sweet Rolls pair wonderfully with a steaming cup of coffee or tea. Their sweet, fruity flavors also shine alongside a refreshing mimosa, perfect for weekend brunch gatherings.
For a spring or summer spread, serve the rolls with a platter of fresh fruit, yogurt parfaits, and quiche. Their beautiful color and luscious flavor make them the centerpiece of any festive table.
Sweet finishing touches like a dollop of whipped cream, a few fresh strawberry slices, or an extra drizzle of glaze elevate their presentation for special occasions.
Creative Variations
Switch up the flavor by using blueberry, raspberry, or peach pie filling instead of strawberry. Each option brings a delightful twist to the classic.
Add a layer of white chocolate chips under the cream cheese for a rich, melty surprise in every bite. The creamy sweetness pairs beautifully with the fruity filling.
Transform the rolls into mini sweet bites by cutting smaller pieces before the second rise. These bite-sized rolls are perfect for parties, potlucks, or gifting.
Strawberry Sweet Rolls combine buttery dough, creamy filling, and luscious berry goodness into a showstopping treat that’s both beautiful and delicious. Perfect for brunches, holidays, or simply celebrating the everyday, these soft, fruity rolls are guaranteed to brighten any table and bring smiles with every bite.
Ingredients
Dough
2 cups Nestlé® Coffee-mate® The Cheesecake Factory At Home Strawberry Cheesecake creamer
½ cup Butter
¼ cup Granulated sugar
2¼ teaspoons Active dry yeast
4½ cups All-purpose flour, divided
½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
Filling
6 oz Cream cheese, softened
2 tablespoons Granulated sugar
21 oz Can strawberry pie filling
Glaze
1 cup Powdered sugar
2 tablespoons Nestlé® Coffee-mate® The Cheesecake Factory At Home Strawberry Cheesecake creamer
Instructions
Sweet Roll Dough
In a large saucepan set over medium heat, combine the creamer, butter, and granulated sugar. Stir occasionally as the butter melts and the mixture warms. Once the butter is fully melted and the creamer is steaming, remove the pan from heat and allow it to cool to room temperature. This may take about 30 minutes; use a thermometer to check when the mixture reaches 110°F.
Stir the yeast into the lukewarm mixture and let it sit for approximately 5 minutes, until it turns slightly foamy, indicating the yeast is activated.
Add 4 cups of the flour along with the baking powder, baking soda, and salt. Stir until the dough just comes together—it will be sticky. Cover the saucepan with a clean towel and allow the dough to rise until doubled in size, about 1 hour. If your kitchen is cool, briefly preheat the oven to 200°F, turn it off, and let the dough rise inside.
After the dough has risen, add the remaining ½ cup flour and stir gently until incorporated. Optionally, refrigerate the dough for 1–2 hours to make it easier to handle.
Lay out two sheets of wax paper and sprinkle 2 tablespoons of flour over the surface. Place the dough onto the wax paper and lightly dust the top with 1 more tablespoon of flour. Roll the dough into a large rectangle approximately 20 inches by 16 inches.
Filling
In a small bowl, blend the softened cream cheese with 2 tablespoons of granulated sugar until smooth.
Using an offset spatula, spread the cream cheese mixture in a thin layer across the rolled dough, covering it completely. Next, spoon dollops of strawberry pie filling over the cream cheese. Leave a 1½- to 2-inch margin on one of the 20-inch sides without any pie filling to help with rolling. Spread the filling gently toward the edges, flattening any large strawberries so they don’t cause bulges when rolling.
Starting from the side where the filling reaches the edge, roll the dough into a tight log. Begin by rolling carefully with your hands, then use the wax paper to help lift and guide the dough into a roll while minimizing filling spillage. Place a long piece of floss under the rolled log, mark out 2-inch sections, and use the floss to slice clean, even rolls.
Arrange the rolls into a greased 9×13-inch cake pan, cover with the same clean towel, and let rise for 20–30 minutes while preheating the oven to 375°F.
Bake uncovered for about 45 minutes, or until the tops are golden brown. Gently tug on a center roll to check doneness; if it still appears doughy, return the pan to the oven for a few more minutes.
Glaze
In a small bowl, combine the powdered sugar and strawberry cheesecake creamer, stirring until a smooth glaze forms.
Once the sweet rolls have cooled slightly, drizzle the glaze generously over the top using a spoon. Allow the glaze to set before serving.
Strawberry Sweet Rolls Recipe
Ingredients
Dough
- 2 cups Nestlé® Coffee-mate® The Cheesecake Factory At Home Strawberry Cheesecake creamer
- ½ cup Butter
- ¼ cup Granulated sugar
- 2¼ teaspoons Active dry yeast
- 4½ cups All-purpose flour divided
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
Filling
- 6 oz Cream cheese softened
- 2 tablespoons Granulated sugar
- 21 oz Can strawberry pie filling
Glaze
- 1 cup Powdered sugar
- 2 tablespoons Nestlé® Coffee-mate® The Cheesecake Factory At Home Strawberry Cheesecake creamer
Instructions
Sweet Roll Dough
- In a large saucepan set over medium heat, combine the creamer, butter, and granulated sugar. Stir occasionally as the butter melts and the mixture warms. Once the butter is fully melted and the creamer is steaming, remove the pan from heat and allow it to cool to room temperature. This may take about 30 minutes; use a thermometer to check when the mixture reaches 110°F.
- Stir the yeast into the lukewarm mixture and let it sit for approximately 5 minutes, until it turns slightly foamy, indicating the yeast is activated.
- Add 4 cups of the flour along with the baking powder, baking soda, and salt. Stir until the dough just comes together—it will be sticky. Cover the saucepan with a clean towel and allow the dough to rise until doubled in size, about 1 hour. If your kitchen is cool, briefly preheat the oven to 200°F, turn it off, and let the dough rise inside.
- After the dough has risen, add the remaining ½ cup flour and stir gently until incorporated. Optionally, refrigerate the dough for 1–2 hours to make it easier to handle.
- Lay out two sheets of wax paper and sprinkle 2 tablespoons of flour over the surface. Place the dough onto the wax paper and lightly dust the top with 1 more tablespoon of flour. Roll the dough into a large rectangle approximately 20 inches by 16 inches.
Filling
- In a small bowl, blend the softened cream cheese with 2 tablespoons of granulated sugar until smooth.
- Using an offset spatula, spread the cream cheese mixture in a thin layer across the rolled dough, covering it completely. Next, spoon dollops of strawberry pie filling over the cream cheese. Leave a 1½- to 2-inch margin on one of the 20-inch sides without any pie filling to help with rolling. Spread the filling gently toward the edges, flattening any large strawberries so they don’t cause bulges when rolling.
- Starting from the side where the filling reaches the edge, roll the dough into a tight log. Begin by rolling carefully with your hands, then use the wax paper to help lift and guide the dough into a roll while minimizing filling spillage. Place a long piece of floss under the rolled log, mark out 2-inch sections, and use the floss to slice clean, even rolls.
- Arrange the rolls into a greased 9×13-inch cake pan, cover with the same clean towel, and let rise for 20–30 minutes while preheating the oven to 375°F.
- Bake uncovered for about 45 minutes, or until the tops are golden brown. Gently tug on a center roll to check doneness; if it still appears doughy, return the pan to the oven for a few more minutes.
Glaze
- In a small bowl, combine the powdered sugar and strawberry cheesecake creamer, stirring until a smooth glaze forms.
- Once the sweet rolls have cooled slightly, drizzle the glaze generously over the top using a spoon. Allow the glaze to set before serving.
