Strawberry cream cheese rolls are buttery brioche buns topped with tangy cream and jammy strawberries. Super easy to make, they are soft, fluffy, and baked to golden perfection with simple pantry ingredients!
These strawberry cream cheese brioche buns look gorgeous and taste so fresh! The golden tops are soft, filled with delicious cheesecake filling, and are wonderful with tea or coffee. Grab one warm, let the filling melt in your mouth, and try not to eat the whole batch in one go!
The recipe for strawberry cream buns is a variation of my very easy-to-make eggless brioche buns (which is an even easier take on my brioche bread). If strawberries are your favorite, you must try my strawberry jam donuts and strawberry swirl cheesecake.
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Why You’ll Love This Recipe
These rolls are light, pillowy, and irresistibly soft.
The mix of strawberry jam and cream cheese is just so tasty!
Easy to make with simple pantry ingredients and no fancy technique!
Great for breakfast, snack, dessert, or anytime!
Fresh, delicious, and homemade goodness that everyone will love.
Strawberry Buns Ingredients
All-purpose flour gives a soft, fluffy texture. You can use bread flour, too. It will make the rolls chewier and fluffier as it has a higher protein content.
Yeast: I used dry active yeast. But instant yeast works as well. Always test your yeast before adding it to the ingredients. I always like to activate yeast in a little water to check if it's fresh.
Milk adds moisture, makes the dough tender, and helps the yeast bloom. Use warm milk with a temperature between 105°F and 110°F ( 40.5°C to 43°C). Hot milk kills yeast. Full-fat milk is best. Use plant-based milk for vegan buns.
Butter makes the strawberry brioche buns rich and flavorful. I used softened salted butter. You can use unsalted butter for this strawberry cream cheese roll recipe. Just add half a teaspoon of salt to the dough. Use a plant-based butter for vegan strawberry rolls.
Cream cheese: Store-bought or homemade, both work. It’s best at room temperature because it mixes easily and makes for a smoother filling.
Vanilla extract for a little extra warmth and sweetness. You can use homemade vanilla extract or store-bought.
Strawberry jam: My last jar of sweet, fruity, and packed with-flavor strawberry jam finished a while ago, so I used storebought jam.
Please see the recipe card below for full information on ingredients and quantities.
How To Make Strawberry Cream Cheese Rolls
Step 1: Combine the milk and yeast in a small bowl. Keep in a draft-free place for 5 -10 minutes until frothy.
Step 2: Combine the flour, sugar, butter, and yeast milk mixture in the bowl of your stand mixer. Knead the dough for 10-12 minutes, until the dough is smooth and elastic.
Step 3: Place the dough in a lightly greased bowl. Cover with a damp kitchen towel and place in a draft-free area to rise for an hour or until doubled in size.
Step 4: Once the dough has doubled, turn it out on your work surface and gently deflate it. Divide the dough into 8 equal-sized pieces.
Step 5: Cover and allow to proof for 30 minutes or until slightly puffy.
Step 6: Using the bottom of a glass or your hands, make a deep well in each of the buns.
Step 7: Whisk together the cream cheese, icing sugar, and vanilla extract until smooth. Spoon a dollop of the cream cheese filling into each of the indents. Top with 1 teaspoon of strawberry jam.
Step 8: Brush the sides of the rolls with egg wash. Bake for 20-22 minutes or until the rolls are golden brown.
Final step: Top with fresh strawberries while the buns are still warm. Allow the strawberry cheesecake rolls to cool for at least 10 minutes before serving.
Pro Tips
- The dough for these strawberry brioche buns will be quite soft and slightly sticky, which will make the buns super soft and fluffy. So, avoid adding extra flour to your dough.
- Always test your yeast before adding it to other ingredients. Mix 1/2 teaspoon of yeast with warm water. Set aside for 5-10 minutes in a warm place. If the mixture gets bubbly and foamy, your yeast is good to use.
- I have included ingredient measurements in cups, but for more consistent and better results, it's best to use metric measurements. A kitchen scale is your best friend for all your baking!
- You can easily make the dough ahead of time. Refrigerate the dough for up to 24 hours, shape and bake the next day. Allow the dough to sit at room temperature for 15-20 minutes before using. I like to prepare the dough the night before and then refrigerate it. This also makes handling the soft, sticky dough easier.
- Use room temperature cream cheese. This helps in making a smoother filling quickly. It's important that you don't leave the cream cheese out for more than 2 hours otherwise it can spoil.
How To Serve
These strawberry cream cheese rolls work anytime! Breakfast, evening tea, coffee break, or as after after-dinner dreamy dessert!
The soft, buttery brioche and sweet, creamy filling are best enjoyed warm and fresh from the oven.
For more sweet and fruity bakes, try my orange brioche rolls, strawberry Madeleines or fig bread.
Recipe FAQs
Yes! You can make these strawberry cream cheese rolls ahead of time. Prep the dough the night before and let it rise in the fridge overnight (till step 4). Shape and bake fresh in the morning.
Absolutely! You can add chopped fresh strawberries on top of the cream cheese filling before baking, and they taste delicious!
You can play with the filling of strawberry cream cheese buns! Use a different jam or preserve—blueberry, raspberry, persimmon jam, cherry jam or mulberry jam would be fantastic. Whatever jam you use, use the same berries on top so the flavors match.
Strawberry cream cheese rolls are best eaten the day they are baked. If you have leftovers (and that’s a big if), store them in an airtight container for up to 3 days in the refrigerator. Let a bun sit on the countertop for a few minutes or reheat in a microwave or toaster oven before serving.
📖 Recipe
Strawberry Cream Cheese Rolls
Ingredients
- 3/4 cup Warm milk
- 1 tbsp Active dry yeast
- 3 cups All-purpose flour
- 1/2 cup Butter, softened I used salted butter.
- 3 tbsp Sugar
Cream Cheese Filling
- 2/3 cup Cream cheese
- 3 tbsp Icing sugar
- 1/2 tsp Vanilla extract
- 3-4 tbsp Strawberry jam
Eggwash
- 1 Egg, beaten well
Garnish
- Fresh strawberries for garnishing
Instructions
- Combine the milk and yeast in a small bowl. Keep in a draft-free place for 5 -10 minutes until frothy.3/4 cup (190g) Warm milk, 1 tbsp Active dry yeast
- Combine the flour, sugar, butter, and yeast milk mixture in the bowl of your stand mixer.Add 1/2 tsp salt if using unsalted butter.3 cups (375g) All-purpose flour, 1/2 cup (115g) Butter, 3 tbsp Sugar
- Knead the dough for 10-12 minutes, until the dough is smooth and elastic.You can also knead this dough with your hands on a floured work surface.
- If the dough seems too sticky, add more flour, 1 tablespoon at a time. If it seems too dry, add more milk, 1 tablespoon at a time. This dough should be soft and slightly sticky. The softer the dough, the softer and fluffier the rolls!
- Place the dough in a lightly greased bowl. Cover with a damp kitchen towel and place in a draft-free area to rise for an hour or until doubled in size.You can also place the dough in the refrigerator for an overnight rise.
- Once the dough has doubled, turn it out on your work surface and gently deflate it.
- Divide the dough into 8 equal-sized pieces. I used a kitchen scale to measure each dough piece which weighed about 90 gms.
- Shape each dough piece into a round ball and place them on a baking tray lined with parchment paper.
- Cover and allow to proof for 30 minutes or until slightly puffy.
- In the meantime, preheat your oven to 190 C / 375 F and prepare the cream cheese filling.
Cream Cheese Filling
- Whisk together the cream cheese, icing sugar, and vanilla extract until smooth. Keep aside.2/3 cup (150g) Cream cheese, 3 tbsp Icing sugar, 1/2 tsp Vanilla extract
Assembly
- Make a deep well in each of the buns. You can use the bottom of a glass or jar or your hands.
- Spoon a dollop of the cream cheese filling in each of the indents. Top with 1 teaspoon of strawberry jam.3-4 tbsp Strawberry jam
- Brush the sides of the rolls with egg wash.
- Bake at 190 C / 375 F for 20-22 minutes or until the rolls are golden brown.Top with fresh strawberries while the buns are still warm.
- Allow the rolls to cool for at least 10 minutes before serving. Enjoy!
Video
Notes
- The dough for these strawberry brioche buns will be quite soft and slightly sticky, which will make the buns super soft and fluffy. So, avoid adding extra flour to your dough.
- Always test your yeast before adding it to other ingredients. Mix 1/2 teaspoon of yeast with warm water. Set aside for 5-10 minutes in a warm place. If the mixture gets bubbly and foamy, your yeast is good to use.
- I have included ingredient measurements in cups, but for more consistent and better results, it's best to use metric measurements. A kitchen scale is your best friend for all your baking!
- You can easily make the dough ahead of time. Refrigerate the dough for up to 24 hours, shape and bake the next day. Allow the dough to sit at room temperature for 15-20 minutes before using. I like to prepare the dough the night before and then refrigerate it. This also makes handling the soft, sticky dough easier.
- Use room temperature cream cheese. This helps in making a smoother filling quickly. It's important that you don't leave the cream cheese out for more than 2 hours otherwise it can spoil.
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