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 Overnight Strawberry Cream Cheese Rolls

Imagine starting your day with a batch of freshly baked Strawberry Cream Cheese Rolls, right from your oven!  I tried this recipe and it’s a dream come true for breakfast lovers!


  • For the Dough:
    • ½ cup warm water
    • 2 tsp instant yeast
    • ⅓ cup sugar
    • ½ cup milk
    • ⅓ cup melted butter
    • 1 tsp salt
    • 2 eggs
    • 4½ cups all-purpose flour (more or less as needed)
  • For the Filling:
    • 8 oz cream cheese, softened
    • ¾ cup powdered sugar
    • ¾ cup strawberry jam
    • 1 cup finely diced strawberries
  • For the Icing:
    • ⅓ cup reserved cream cheese mixture
    • ½ cup powdered sugar
    • 1-2 tsp milk
    • A splash of vanilla


  1. Combine warm water, yeast, and sugar in a large mixing bowl. Beat in milk, melted butter, salt, eggs, and 1 cup of flour until smooth. Add enough flour to make a soft dough and knead until smooth.
  2. Let the dough rest for 5 minutes while preparing the filling. Beat cream cheese until soft and fluffy, then add ¾ cup powdered sugar and beat until smooth. Set aside about ⅓ cup of this filling for the icing.
  3. In another bowl, combine the jam and diced strawberries.
  4. Roll out the dough on a greased counter to a 10×15″ rectangle. Spread the cream cheese mixture, then the berry mixture. Roll up and seal the edge.
  5. Cut the log into 12 slices and place in a greased 9×13″ pan. Cover tightly with plastic wrap and refrigerate overnight (8-10 hours).
  6. Remove rolls from the fridge and let them rise in a warm spot until doubled (about an hour).
  7. Bake at 350°F for 30-35 minutes, or until done in the middle. Cover with foil if needed to prevent over-browning.
  8. For the icing, add powdered sugar, milk, and vanilla to the reserved cream cheese mixture. Beat until smooth, adding enough milk to get a thin glaze. Place icing in a ziplock bag in the fridge.
  9. Cut a corner of the ziplock bag and glaze rolls while still warm.


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