Strawberry Cream Cheese Rolls





  • 1 cup milk
  • 1 packet 2 1/4 tsp active dry yeast
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1/4 cup butter or margarine softened
  • 4 cups all-purpose flour
  • 1/2 tsp salt


  • 1 cup fresh strawberries diced
  • 3/4 cup strawberry jam or preserves
  • Cream Cheese Icing:
  • 4 oz cream cheese softened
  • 1/4 cup butter softened
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar


  • Make the dough: Warm the milk in the microwave for 30 seconds to 110°F. Add the yeast and let sit for 5 minutes to proof.
  • In a large bowl or stand mixer, combine the warmed milk/yeast mixture with the egg, sugar, butter, flour and salt. Mix until a shaggy dough forms.
  • Knead the dough for 5 minutes until smooth and elastic. Place in a greased bowl, cover and let rise for 1 hour or until doubled in size.
  • Punch down the dough and roll it out on a lightly floured surface into a 12×18 inch rectangle.
  • Spread the strawberry jam evenly over the dough, leaving a 1/2 inch border. Sprinkle the diced strawberries evenly over the jam.
  • Starting with a long side, tightly roll up the dough into a log. Slice into 8-10 equal pieces and place cut-side up in a greased 9×13 baking pan.
  • Cover and let rise for 30 minutes while you preheat the oven to 350°F.
  • Bake for 25-30 minutes until lightly golden brown.
  • Make the icing by beating together the cream cheese, butter, vanilla and powdered sugar until smooth.
  • Drizzle the warm rolls generously with the cream cheese icing. Best served warm!


  • Prep dough through step 5 the night before, cover and refrigerate unbaked rolls to let do the second rise overnight. Bring to room temp before baking.
  • To freeze unbaked rolls, freeze after slicing and placing in the pan (through step 6).
  • Cover tightly and freeze for up to 6 weeks. Thaw overnight in the fridge, then let rise at room temp for 1 hour before baking.
  • Reheat any leftover baked rolls briefly before serving to revive that fresh-from-the-oven taste!

Leave a Reply

Your email address will not be published. Required fields are marked *