Strawberry Cream Cheese Rolls

These strawberry cream cheese rolls make the perfect breakfast or brunch. A super fluffy roll topped with lemon zested cream cheese and strawberry compote, you’ll be in strawberry heaven with each delicious bite!

Strawberry Cream Cheese Rolls

When strawberries are in season, I’m incorporating them into my baking however I can! Strawberry shortcake, strawberry jam, strawberry cream cheese icing on my cinnamon rolls – they’re the berry that can’t be beat! Strawberries and freshly made bread just go hand in hand! Which is why this recipe is so delicious!

Using the dough from my Best Homemade White Sandwich Bread recipe, we’re going to make buns that will be the base of this delicious fruit-filled roll. After they rise and just before they’re baked, we will make an indent in the center of the roll and fill it with lemon zested cream cheese and a scrumptious strawberry compote (basically a strawberry jam). A few special ingredients will give these rolls an extra element of deliciousness that you won’t be able to resist!

Ingredients

• Roll Dough – using my super soft dough from my Best Homemade White Sandwich Bread works really well for this recipe. Even though it’s a bread recipe, it bake up so light and fluffy all thanks to the tangzhong method! When in roll form, this dough will hold its shape while being so tender and soft inside.
• Cream Cheese Filling – this is nearly the same recipe as used for my Kolaches, with the addition of fresh lemon zest (which you will really love!). This filling also contains softened cream cheese, an egg yolk to help it keep its structure as is bakes, sugar, vanilla and salt – which all add flavor.
• Strawberry Compote – a jam-like mixture of chopped strawberries, sugar, lemon zest, lemon sugar, cornstarch and cinnamon. Cooked in a saucepan over medium low heat, the strawberries will go through a process of releasing their juices and then thickening to a mixture that can be easily spooned on top of these rolls. I prefer to use fresh strawberries, but you can also swap them out with frozen strawberries too.
• Pastry Streusel – this super simple streusel is so easy to throw together! Made with flour, sugar, salt and melted butter, this streusel adds an extra touch of sweetness and crunchy texture to the strawberry cream cheese rolls. Store leftover streusel in an airtight container and keep it on hand to top other baked treats like muffins. It’s so good!

Working with yeast

This recipe uses instant yeast. If you are new to working with yeast, check out my post about Active Dry Yeast vs. Instant Yeast. This short read will help explain the difference between the two. See the recipe notes about how you can also use sourdough starter instead of instant yeast in this recipe.

Strawberry Cream Cheese Rolls timeline

From start to finish, this recipe takes only about 3-1/2 hours. Most of that is rising time. You can split it up by making the dough the night before.

1. Make the dough. Start by making the tangzhong mixture so that it can cool before mixing the dough recipe.
2. First rise (also called Bulk Fermentation). Cover and set the dough aside to rise until it doubles in size, about 60-90 minutes. You can also place the dough in the refrigerator overnight, slowing the rate at which the dough rises.
3. Prepare the fillings and streusel. This can be done while the dough rises or up to 48 hours ahead of time. The strawberry compote will need to cool before filling the rolls. Keep the compote and the cream cheese filling in the refrigerator until ready to use. The streusel will store well for up to 3 months.
4. Divide and shape the rolls. Cover and let them rise one more time, using the poke test to know when it’s time to fill and bake the rolls.
5. Final rise. This final rise will be quick, about 45 minutes. I suggest preheating your oven during the final rise to make sure it’s ready when your rolls are.
6. Fill the rolls. Create a well in the center of each roll. Brush the edges with the egg white wash. First fill the well with the cream cheese mixture. Then top with the strawberry compote. Sprinkle the streusel on top.
7. Bake. Bake at 400°F/200°C for 5 minutes to help set everything first. Then turn it down to 350°F/177°C to finish baking.
8. Enjoy!

How to make the dough for Strawberry Cream Cheese Rolls

We’re using the same recipe as my Best White Sandwich Bread to make these super fluffy rolls. We’ll go over some of the basics for mixing the recipe in this post, but go to the sandwich bread post for a more in depth explanation of it all. You’ll love this recipe! It bakes up so light and fluffy! And I love that it can be used for bread and rolls!

This recipe incorporates the tangzhong method. Tangzhong is the simple method of cooking a portion of the flour and liquid from the recipe to create a thick mixture or slurry. After cooled, it is added to the recipe. This method allows us to add more moisture to the recipe, creating a moist, soft dough. More moisture means this bread will also stay fresher longer!

1. First make the tangzhong mixture and give it some time to cool down before adding it to the dough. If you use it when it’s too hot, it could kill the yeast – which would cause your bread to not rise.
2. In the bowl of the stand mixer, combine the milk, eggs, lukewarm tangzhong and about 1/2 of the flour mixture. On low speed, mix with the dough hook attachment until combined and smooth.
3. While on low speed, gradually add in the second half of the flour mixture until combined. Allow it to mix thoroughly, smoothing out. The dough will be fairly dense at this point.
4. Gradually add the softened butter, one tablespoon at a time, allowing it to fully incorporate between each addition. This may take up to five minutes. During the butter addition, the dough will soften and become more elastic. Depending on what type of mixer you are using, the dough might not clean the sides of the bowl. If the dough feels excessively wet, you could add 1-2 Tablespoons more flour, but keep in mind that the dough will come together more as it’s kneaded.
5. Once the butter has been incorporated, knead the dough on a low speed. If. you are using a Bosch mixer, keep it on Speed 1. If you are using a mixer like a KitchenAid, use Speed 2 or 3. If you are using an Ankarsrum or something similar, set the dial in the 2:00 position. Knead the dough until it passes the window pane test. See the section below for more about the window pane test.
6. Place the dough in a large, greased bowl. Cover with a lid or clean kitchen towel and let it rise in a warm place in your kitchen until it doubles in size. (You can also place the covered dough in the refrigerator for up to 24 hours before shaping and baking. See the recipe notes for instructions for this option.)
7. Punch the dough down. Turn it onto a lightly floured work surface. Divide the dough to make the rolls.

Making the strawberry compote

A compote is a fruit sauce, made with chunks of fruit and cooked on the stovetop. Cooking it thickens it and brings out the fruity flavors, making it perfect for adding to recipes. This strawberry compote is so amazingly delicious and stands out in this recipe as the star of the show! You’ll love the flavors that come through with the addition of lemon zest and cinnamon. It creates a unique flavor that wows with every bite!

1. Start with chopped strawberries. You can use fresh or frozen. If using frozen, place them in the saucepan frozen and you can break them up as they heat and thaw.
2. To a saucepan, add the strawberries, sugar, lemon juice, lemon zest, salt and cinnamon. Combine and warm over medium low heat. As the mixture starts to warm up, the strawberries will release their juices. Keep on stirring, bringing it to a low simmer. Cook the strawberry mixture for about 5-10 minutes, until the color deepens to a dark red and the liquid decreases by half.
3. In a small bowl, mix the cornstarch and water. While the strawberry mixture is simmering, add the cornstarch mixtures and stir constantly. The strawberry sauce should start to thicken up within about 3-5 minutes.
4. Once the mixture coats the back of your spoon and drips off slowly, you’re done cooking it and it’s time to remove it from the heat.
5. Allow the strawberry compote to cool to room temperature before placing it in the refrigerator. As it cools it will thicken up a bit more.
6. Once the strawberry compote has completely cooled, it’s ready to add to your strawberry cream cheese rolls.
7. You can store the strawberry compote in the refrigerator for up to 3 days, or freeze for up to 3 months.

How to shape the rolls

Shaping the rolls is an important element in how the finished product will rise and bake. Watch the short video below to see exactly how round the perfect roll. This is the same technique used for my Super Fluffy Whole Grain Dinner Rolls.

Once the rolls are shaped, cover them with a clean kitchen towel and let them rise about 30% in size, or until they pass the “poke test”.

How to fill the Strawberry Cream Cheese Rolls

Once the rolls pass the Poke Test, it’s time quickly fill them and bake them. I like to use a pastry tamper to create a well in the center of the roll. It works perfectly to make that indention without deflating the entire roll. If you don’t have a tamper, using your fingertips will work too.

Allow your oven to fully preheat before filling the rolls. Once they are filled, they’ll go straight into the oven.

1. Create a well in the center of each roll.
2. Brush the edges of the rolls with the egg white wash. This will create a golden, shiny roll when baked.
3. Spread 1 Tablespoon of cream cheese mixture in the center of the well.
4. Add 1 Tablespoon of strawberry compote on top of the cream cheese mixture.
5. Sprinkle the pastry streusel over the top of each roll.

Make ahead options

It’s always a good idea to enjoy your baked creations when they’re freshly baked, right? If you want to enjoy these first thing in the morning and don’t want to wake up 3 hours early, you’ll love these two make ahead options!

• Option #1: Prepare the dough up to 24 hours ahead of time and shape and bake the next day. I like to make it the night before and then place it in the refrigerator until the next morning. This dough rises fairly quickly, so placing it in the refrigerator will slow down the fermentation process. This allows you to extend the life of the dough, without it over proofing. When removing the dough from the refrigerator, allow it to sit at room temperature for about 15 minutes before dividing and shaping. Cold dough will also take a little bit longer for its final rise, so plan on an extra 30 minutes of rise time.
• Option #2: Shape the rolls and place them in the refrigerator overnight. They will rise slightly when refrigerated and the cooler temperature will slow down the fermentation process. The next morning, remove them from the refrigerator and let them warm and slightly rise a bit more while preheating the oven, about 30 minutes (but could take longer depending on how warm your kitchen is). Once they pass the poke test, fill and bake them.

You’ll love these strawberry cream cheese rolls! The lemon cream cheese and the cinnamon strawberry flavors combine to make the most incredible flavor profile! It’s almost like biting into a piece of strawberry cheesecake! And it’s all baked on top of a super fluffy roll! These strawberry rolls are the perfect thing for your next special breakfast or brunch!

Other recipes you will love

• The Best White Sandwich Bread
• Japanese Milk Bread
• Homemade Cinnamon Rolls
• Homemade Crescent Dinner Rolls

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I love to see how you are enjoying my recipes! Please leave a comment below and let me know how it turned out for you! Follow me on Instagram @thatbreadlady, Facebook and YouTube for more baking tips and videos! Be sure to tag me #thatbreadlady when you try one of my recipes. I’d love to see your baking successes!

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Print Recipe

Strawberry Cream Cheese Rolls

These strawberry cream cheese rolls make the perfect breakfast or brunch. A super fluffy roll topped with lemon zested cream cheese and strawberry compote, you’ll be in strawberry heaven with each delicious bite!

Cook ModePrevent your screen from going dark

Prep Time3 hours hrs

Cook Time18 minutes mins

Total Time3 hours hrs 18 minutes mins

Course: Bread, Dessert

Cuisine: American

Keyword: strawberry cream cheese rolls, strawberry rolls

Servings: 15 rolls

Calories: 357kcal

Author: Heather Thomas, That Bread Lady

Ingredients

Tangzhong:

• ⅓ cup water
• ⅓ cup milk whole or 2%
• 3 Tablespoons bread flour

Roll Dough:

• The tangzhong mixture cooled to lukewarm temperature ~85°F/30°C
• ¾ cup milk whole or 2%, lukewarm ~85°F/30°C
• ⅓ cup granulated sugar
• 2 teaspoons fine sea salt
• 2 Tablespoons instant yeast (see note for sourdough option)
• 2 large eggs room temperature
• 4 ¼ cups bread flour ~13%protein
• 6 Tablespoons unsalted butter softened

Cream Cheese Filling:

• 8 ounces cream cheese softened
• ¼ cup granulated sugar
• 1 egg yolk reserve the white for later
• ½ teaspoon vanilla extract
• the zest of 1 lemon
• 1 pinch fine sea salt

Strawberry Compote:

• 1 pound strawberries remove stems and chop into small chunks
• ⅓ cup granulated sugar
• the zest of 1 lemon
• 1 Tablespoon fresh lemon juice
• ½ teaspoon cinnamon
• 2 teaspoons cornstarch
• 1 ½ teaspoon water

Pastry Streusel:

• ½ cup granulated sugar
• ¼ cup all-purpose flour
• ⅛ teaspoon fine sea salt
• 2 Tablespoons unsalted butter melted

US Customary – Metric

Instructions

Make the Tangzhong:

• Add all the ingredients for the tangzhong to a small saucepan. Before turning on the heat, whisk the ingredients together, smoothing out any lumps of flour. Once combined, place the saucepan on medium low heat, stirring constantly until it thickens to a paste-like mixture (like making a rue), about 5 minutes.
• Remove from the heat and transfer the tangzhong into a heat-safe bowl. Set aside to cool to a lukewarm temperature, about 85°F/30°C.

Mix the dough:

• To the bowl of a stand mixer, combine the tangzhong mixture, milk, sugar, salt, instant yeast, 2 eggs and about half of the flour (2 cups/240g). On low speed, mix with the dough hook attachment until combined and smooth. While on low speed, gradually add the remaining half of the flour (2-1/4 cups/270g). Continue to mix until fully combined. The dough will be thick and slightly dense.
• While on low speed, add the softened butter, one tablespoon at a time. Allow butter to fully incorporate between additions. This could take up to 5 minutes. While adding the butter, the dough will begin to smooth out and become softer.
• Knead dough for 10-15 minutes on low speed, until it comes to a full window pane (check blog post for tips on the windowpane test). At this point, the dough should feel very soft and elastic. It will become easier to handle after it rises during bulk fermentation.

Bulk Fermentation:

• Place the dough into a larger, greased bowl. Cover with a plastic bowl cover or clean kitchen towel. Let rise until doubled in size, about 60-90 minutes.

Prepare Filling:

Strawberry Compote:

• In a medium saucepan, combine the strawberries, 1/3 cup sugar, lemon zest, lemon juice, cinnamon, and salt. Bring to a low simmer over medium low heat, stirring constantly. As the strawberries cook, they will release their juices. Continue to cook and stir until the strawberries develop a darker red color and the liquid decreases by half, about 5-10 minutes.
• In a small bowl, combine the 2 teaspoons cornstarch and 1-1/2 teaspoon water. While stirring, add to the strawberry mixture. Stir and cook another 2-3 minutes until mixture thickens.
• Remove from heat and let cool to room temperature before topping the rolls.
• Store any extra strawberry compote in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Cream Cheese Filling:

• With an electric mixer, beat together all the ingredients for the cream cheese filling until smooth and fully combined, about 1-2 minutes.
• Use cream cheese filling when it is softened, but do not keep it at room temperature for more than 2 hours. If needed, store in the refrigerator until ready to use. Allow refrigerated filling to soften for about 30 minutes, at room temperature, before topping the rolls.

Pastry Streusel:

• Combine all ingredients for the pastry streusel in a small bowl, using a fork to stir it together. Break up any large chunks. As the streusel sits, it will dry slightly – making it easier to sprinkle.
• Store any leftover streusel in an airtight container, at room temperature, for up to 3 months. This streusel is so good on top of muffins!

Shaping:

• Line two baking sheets with parchment and set aside.
• Turn risen dough onto a lightly floured work surface and deflate.
• Divide dough into 15 equal sized pieces, about 2.5 ounces (70g) each.
• Working with one piece of dough at a time, round the sides out by tucking them under and pinching the dough together on the bottom. This will form a ball.
• Clean work surface from excess flour. With your hand in a U-shaped position, gently cup the dough ball and rotate it in a circular motion. The outer layer of the dough ball will tighten, and the interior will begin to feel more solid and compact. (refer to the video in my blog post)
• Place each dough ball on the lined baking sheet, about 3 inches apart.

Final Proof:

• Cover the rolls with a clean kitchen towel and let rise until they increase in volume about 30%.
• The final proof will be shorter than the first rise, about 45 minutes. During the final proof, preheat oven to 400°F/200°C.
• Use the “Poke Test” to know when the rolls are ready to bake. Gently poke the side of a roll with your fingertip. If it leaves an indentation that slowly springs back, it’s ready to fill and bake. (Refer to the poke test tips on my blog post.)

Filling:

• In a small bowl, whisk together the reserved egg white and a splash of water. Set aside.
• Using either a pastry tamper or your fingertips, create a well in the center of each roll. Press down on the center of the roll, creating a 1-inch indentation. Be careful not to deflate the outer edge of the dough.
• Brush the outer edge of the dough with the egg white wash.
• Spoon 1 Tablespoon of the cream cheese mixture in the bottom of the well.
• Spoon 1 Tablespoon of the strawberry compote on top of the cream cheese mixture.
• Repeat with all of the rolls.
• Sprinkle 2-3 pinches of the pastry streusel over the top of each roll.

Bake:

• Baking one pan of rolls at a time, place the pan on the center rack of the oven. (If the rolls on the other pan are beginning to rise too much, place it in the refrigerator while the first pan bakes.)
• Bake at 400°F/200°C for 5 minutes.
• Turn oven temperature down to 350°F/177°C and continue to bake an additional 10-14 minutes, until the edges are golden brown.
• Allow the rolls to cool on the pan for 5 minutes before removing. Continue to cool on a cooling rack or serve warm.

Storing:

• Store any leftover Strawberry Cream Cheese Rolls in an airtight container, at room temperature, for up to 5 days. You can also wrap each individually with plastic wrap to keep them extra fresh.

Notes

• Sourdough option: If replacing yeast with 100% hydration sourdough starter, use 1/2 cup (120g) ripe starter. Ripe starter is active and bubbly and just about ready to be fed. Be sure to reduce the bread flour and milk in the dough recipe to compensate for the amount you are adding with the starter. If using a 100% hydration starter, reduce the flour by 60g and the milk by 60ml. Rise times will be longer, depending on the activity of your starter and the climate in your kitchen.
• Make ahead option #1: Prepare the dough up to 24 hours ahead of time and shape and bake the next day. I like to make it the night before and then place it in the refrigerator until the next morning. This dough rises fairly quickly, so placing it in the refrigerator will slow down the fermentation process. This allows you to extend the life of the dough, without it over proofing. When removing the dough from the refrigerator, allow it to sit at room temperature for about 15 minutes before dividing and shaping. Cold dough will also take a little bit longer for its final rise, so plan on an extra 30 minutes of rise time.
• Make ahead option #2: Shape the rolls and place them in the refrigerator overnight. They will rise slightly when refrigerated and the cooler temperature will slow down the fermentation process. The next morning, remove them from the refrigerator and let them warm and slightly rise a bit more while preheating the oven, about 30 minutes (but could take longer depending on how warm your kitchen is). Once they pass the poke test, fill and bake them.
• If using frozen strawberries, place them in the saucepan frozen and break them up with a spoon as they heat and thaw.

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Nutrition

Calories: 357kcal | Carbohydrates: 52g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 399mg | Potassium: 152mg | Fiber: 2g | Sugar: 22g | Vitamin A: 477IU | Vitamin C: 19mg | Calcium: 57mg | Iron: 1mg