Imagine the aroma of freshly baked dough swirling with chocolate, sweet strawberries, and the unmistakable richness of cream cheese—wafting through your kitchen and practically calling everyone to the table. That’s exactly what you get with these Chocolate-Covered Strawberry Cream Cheese Rolls. The first time I pulled a batch from the oven, it was a rainy Saturday and I’d decided, on a whim, to try combining my favorite cheesecake filling with the nostalgia of a strawberry jam roll. The result? The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Back when I was knee-high to a grasshopper, my grandma used to make strawberry rolls every spring. She’d swirl homemade jam into pillowy dough and, honestly, the smell alone was enough to bring the whole family running. Years later, I started experimenting, adding a velvety cream cheese layer and, finally, a generous drizzle of melted chocolate—because, you know, life’s too short to skip chocolate. My family couldn’t stop sneaking bites off the cooling rack (and I can’t really blame them). These rolls have become a staple for brunches, lazy Sunday mornings, and, of course, gifting to friends who need a little pick-me-up.

Honestly, I wish I’d stumbled on this combo years ago. It’s dangerously easy, yet tastes like something you’d find at a fancy bakery. Perfect for potlucks, sweet treats for your kids, or to brighten up your Pinterest board with a pop of chocolatey, strawberry goodness. By the time you’ve made these a couple of times (in the name of research, of course), you’ll see why they feel like a warm hug in food form. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

After countless batches, tweaks, and plenty of taste-testing (trust me, no one in my house complained), I can confidently say these Chocolate-Covered Strawberry Cream Cheese Rolls are a keeper. Here’s why they stand out:

• Quick & Easy: The dough is simple to work with and comes together in under 30 minutes of active prep—no fancy techniques or hours of waiting around required.
• Simple Ingredients: You probably have most of what you need in your kitchen right now. No wild goose chases for hard-to-find ingredients.
• Perfect for Any Occasion: Whether it’s a special brunch, a Valentine’s Day surprise, or just a “treat yourself” kind of morning, these rolls fit right in.
• Crowd-Pleaser: Both kids and adults rave about the gooey strawberry filling, the creamy center, and that glossy chocolate topping. I’ve brought these to potlucks and they vanish faster than any other dessert.
• Unbelievably Delicious: The combination of pillowy dough, tangy cream cheese, juicy strawberries, and rich chocolate is pure comfort food—no one can resist a second (or third) roll.

What truly makes these rolls different? For one, blending the cream cheese with a touch of vanilla and powdered sugar creates a smooth, cheesecake-like layer that doesn’t ooze out or disappear during baking. The strawberry filling isn’t just jam slapped on—it’s spread in a way that spirals through every bite. And the chocolate topping? I use a mix of melted semisweet and milk chocolate for a just-right balance—never cloying, always decadent.

This isn’t just another sweet roll. It’s a little bit of nostalgia, a little bit of bakery magic, and a lot of love (plus, it’s way easier than it looks). The first bite is always a quiet one—people close their eyes, savor that creamy, fruity, chocolatey goodness, and you know you’ve hit gold. Whether you’re a seasoned baker or more of a “let’s see what happens” type, these rolls promise big flavor with minimal fuss. Comfort food at its best, for every occasion.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that work together to deliver bold flavor, soft texture, and a show-stopping look. Most of these are pantry staples, and you can swap a few things if needed—no stress!

• For the Dough:
  • 2 1/4 teaspoons (7g) instant yeast
  • 1 cup (240ml) warm milk (about 110°F/43°C)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1/2 teaspoon salt
  • 3 to 3 1/4 cups (375-406g) all-purpose flour (I use King Arthur for great texture)
• For the Strawberry Filling:
  • 1 cup (320g) strawberry preserves or jam (store-bought or homemade)
  • 1/2 cup (80g) finely diced fresh strawberries (optional, but adds juicy bursts—use in season)
• For the Cream Cheese Layer:
  • 8 ounces (225g) cream cheese, softened (full-fat for best results)
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract (pure vanilla makes a difference here!)
  • Pinch of salt
• For the Chocolate Topping:
  • 1/2 cup (85g) semisweet chocolate chips
  • 1/4 cup (43g) milk chocolate chips (or just semisweet if you prefer less sweetness)
  • 2 tablespoons (28g) unsalted butter

Ingredient Tips:

• You can swap in raspberry or mixed berry jam for a little twist.
• For a gluten-free version, use a 1:1 gluten-free flour blend (I like Bob’s Red Mill).
• Dairy-free? Use vegan cream cheese and plant-based milk (oat milk works well!).
• If you can’t find fresh strawberries, just use all jam—no biggie.

These ingredients are flexible—don’t stress if you need to make a switch. I’ve made them with everything from frozen berries to low-fat cream cheese and they always turn out delicious.

Equipment Needed

• Mixing Bowls: At least two—one for the dough and one for the cream cheese mixture. Glass or stainless steel works best (and cleans up easier).
• Measuring Cups & Spoons: For accuracy, especially with baking. I stick with metal for dry ingredients and glass for liquids.
• Stand Mixer (optional): Makes dough mixing a breeze, but you can definitely use a sturdy wooden spoon and elbow grease.
• Rolling Pin: For rolling out the dough. If you don’t have one, a clean wine bottle does the trick (been there, done that).
• Baking Dish (9×13-inch or similar): Ceramic or glass is my choice for even baking.
• Offset Spatula or Butter Knife: For spreading the cream cheese and jam layers evenly.
• Sharp Knife or Bench Scraper: To slice the rolls cleanly without squishing them.
• Small Saucepan or Microwave-Safe Bowl: For melting the chocolate topping.

If you don’t have a stand mixer, don’t worry—hand mixing works fine, just takes a bit more time (and maybe a podcast for entertainment). For a budget-friendly setup, you can skip specialty tools and still get beautiful results. I always hand-wash my rolling pin to keep it in good condition, and my old Pyrex baking dish has seen hundreds of rolls—it’s a trusty favorite.

Preparation Method

1. Make the Dough: In a large mixing bowl, whisk together 1 cup (240ml) warm milk and 2 1/4 teaspoons (7g) instant yeast. Let it sit for 5 minutes until foamy (if it doesn’t foam, your yeast might be past its prime).
2. Add 1/4 cup (50g) granulated sugar, 1/4 cup (57g) melted butter, 1 large egg, and 1/2 teaspoon salt. Mix until combined.
3. Stir in 3 cups (375g) of flour, one cup at a time. Once a sticky dough forms, add up to 1/4 cup (31g) more flour as needed until the dough pulls away from the sides (it should be soft but not too sticky).
4. Knead by hand or with a dough hook for 5–7 minutes, until smooth and elastic. If kneading by hand, flour your surface lightly and push with the heel of your hand—if the dough springs back, you’re good.
5. Place dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 60–90 minutes (it should double in size). If your kitchen is chilly, I sometimes set the bowl on top of the oven while it preheats.
6. Prepare the Fillings: While the dough rises, combine 8 ounces (225g) softened cream cheese, 1/4 cup (30g) powdered sugar, 1 teaspoon vanilla, and a pinch of salt in a bowl. Beat until smooth.
7. In another bowl, mix 1 cup (320g) strawberry preserves with 1/2 cup (80g) diced strawberries if using.
8. Shape the Rolls: Punch down the risen dough and roll it out on a floured surface into a 12×16-inch (30x40cm) rectangle—about 1/4-inch (6mm) thick.
9. Gently spread the cream cheese mixture over the dough with an offset spatula, leaving a 1/2-inch (1cm) border.
10. Dollop the strawberry filling evenly over the cream cheese, then swirl gently with a butter knife (don’t overmix or it’ll get messy).
11. Starting from the long edge, roll the dough up tightly into a log. Pinch the seam to seal. If it’s sticky, use a little flour on your fingers.
12. Slice into 12 rolls with a sharp knife or bench scraper. Place them cut-side up in a greased 9×13-inch baking dish.
13. Cover and let rise for 30–45 minutes, until puffy. Preheat the oven to 350°F (175°C) during this time.
14. Bake: Bake rolls for 25–30 minutes, or until golden brown on top and the centers are cooked through. If they brown too fast, tent loosely with foil.
15. Make the Chocolate Topping: In a small saucepan or microwave-safe bowl, melt 1/2 cup (85g) semisweet chocolate chips, 1/4 cup (43g) milk chocolate chips, and 2 tablespoons (28g) butter. Stir until glossy.
16. Finish: Let the rolls cool for 10 minutes, then drizzle generously with melted chocolate. Serve warm, with extra strawberries if you like.

Prep Notes: If your dough seems dry, add a splash more milk. If it’s super sticky, dust with a little more flour. For perfectly round rolls, use unflavored dental floss to slice the log—no squishing! And don’t worry if a little filling oozes out; just scoop it over the rolls before baking (it becomes delicious caramelized bits).

Cooking Tips & Techniques

• Don’t Rush the Rise: Letting the dough double in size is key—skimping here leads to dense rolls. If your kitchen is cold, set the bowl near a warm oven or microwave a mug of water and let the dough rise beside it (old-school, but it works!).
• Room Temperature Ingredients: Cream cheese blends best when soft. I once tried mixing it straight from the fridge—let’s just say, lumps aren’t fun. Let it sit out while you prep the dough.
• Even Layering: Spread the cream cheese and jam as evenly as possible for beautiful spirals. If you rush, you’ll end up with lopsided rolls (been there, still tasted great).
• Cutting the Rolls: Use dental floss or a serrated knife to slice the log. Press straight down and don’t saw back and forth—it keeps the layers intact.
• Don’t Overbake: Rolls are done when the tops are golden and the centers barely spring back. Overbaking dries them out. If unsure, check around 25 minutes and cover with foil if browning too quickly.
• Chocolate Drizzle: Let the rolls cool just a bit before drizzling. If you pour chocolate on piping hot rolls, it’ll slide off (lesson learned the messy way).
• Multitasking: Prep the fillings while the dough rises, and melt the chocolate topping during the last 5 minutes of baking. This cuts down on total kitchen time.

I’ve had my share of “oops” moments—like forgetting to let the dough rise enough or using cold cream cheese. But honestly, a little imperfection just adds to their charm. As long as you follow these practical tips, you’ll get soft, swirly, chocolatey rolls every time.

Variations & Adaptations

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free blend. Add 1/2 teaspoon xanthan gum if your blend doesn’t include it. The rise is a bit less, but the flavor still shines.
• Berry Swap: Trade strawberries for raspberries, blueberries, or a mixed berry blend. In summer, I sometimes use fresh peaches with white chocolate chips—so good!
• Dairy-Free: Use plant-based butter, vegan cream cheese, and non-dairy milk. I’ve made these for friends with dairy allergies, and they still disappear fast.
• Chocolate Lovers: Add mini chocolate chips to the filling for an extra fudgy twist.
• Nutty Crunch: Sprinkle finely chopped toasted almonds or hazelnuts over the chocolate drizzle for texture and flavor.

Personally, my favorite riff is adding a few tablespoons of orange zest to the cream cheese layer for a chocolate-orange-strawberry mashup—like a fancy dessert, but way easier. Don’t hesitate to get creative: lemon zest, a touch of cinnamon, or a handful of chopped dark chocolate in the dough all work beautifully. If food allergies are a concern, swap nuts for seeds, or skip them altogether. The beauty of these rolls is how easily they adapt to what you (or your pantry) have on hand.

Serving & Storage Suggestions

Serve these Chocolate-Covered Strawberry Cream Cheese Rolls slightly warm for the ultimate gooey, melty experience. I like to arrange them on a pretty platter with a handful of fresh strawberries and a dusting of powdered sugar—makes them look bakery-worthy (even when you made them in pajamas!).

Pair with a big mug of coffee, hot cocoa, or a glass of cold milk for pure comfort. For brunch, they’re lovely alongside a simple egg bake or fresh fruit salad. Honestly, I’ve even had leftovers for dessert with a scoop of vanilla ice cream—no regrets.

To store, cover tightly and refrigerate for up to 4 days. Reheat individual rolls in the microwave for 15–20 seconds or pop the whole pan in a low oven (300°F/150°C) for 8–10 minutes. These freeze well too: wrap unfrosted rolls tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat as above, then add the chocolate drizzle just before serving. The flavors deepen and meld as they sit, so day-two rolls are just as dreamy (sometimes even more so!).

Nutritional Information & Benefits

Each Chocolate-Covered Strawberry Cream Cheese Roll delivers about 320 calories, with 12g fat, 48g carbohydrates, and 6g protein per roll (based on 12 servings). Key vitamins come from the strawberries (hello, vitamin C!), and using real cream cheese gives you a hit of calcium and a bit of protein.

If you opt for reduced-fat cream cheese or swap in a lower-sugar jam, you can trim down the calories. The recipe is vegetarian and can be made gluten-free or dairy-free with easy substitutions (see above). Allergens to watch: gluten, dairy, and eggs—always check your ingredient labels if serving to friends with sensitivities.

From a wellness perspective, these rolls are a treat—meant to be savored and shared. A little chocolate, a little fruit, and a lot of joy. Honestly, baking them is almost as good for your soul as eating them.

Conclusion

Chocolate-Covered Strawberry Cream Cheese Rolls are one of those recipes that manages to feel both nostalgic and a little bit fancy. They’re easy enough for a lazy weekend, but impressive enough for a special occasion. If you love the classic combo of chocolate, strawberries, and cream cheese, you’re in for a real treat.

Don’t be afraid to make these your own—switch up the berries, play with the chocolate, or add a splash of citrus. I keep coming back to this recipe because it brings smiles, makes the kitchen smell amazing, and never fails to impress a crowd (even if that crowd is just me at midnight).

If you bake them, leave a comment below—let me know your favorite variation, or tag me if you share your rolls online. I love seeing what you create! Here’s to sticky fingers and happy hearts—happy baking!

FAQs About Chocolate-Covered Strawberry Cream Cheese Rolls

Can I make these rolls ahead of time?

Yes! You can assemble the rolls, cover, and refrigerate overnight. In the morning, let them come to room temperature for 30 minutes before baking. This makes breakfast (or brunch) a breeze.

Can I use frozen strawberries?

Absolutely. Thaw and drain them well before dicing to avoid extra moisture in the filling. The flavor is still fantastic, especially in winter months.

What if I don’t have instant yeast?

You can use active dry yeast instead. Just dissolve it in the warm milk and let it sit for 10 minutes until foamy, then proceed as directed.

How do I keep the rolls from unraveling while baking?

Roll the dough tightly and place the rolls close together in the pan so they support each other as they rise. If one unravels a bit, just tuck the loose end underneath before baking.

Can I freeze the baked rolls?

Yes! Freeze unfrosted rolls for up to 2 months. Thaw in the fridge, reheat, then drizzle with chocolate before serving for that fresh-baked feel.

Chocolate-Covered Strawberry Cream Cheese Rolls

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• Author: David
• Total Time: 2 hours
• Yield: 12 rolls 1x

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Description

These easy rolls combine pillowy homemade dough, creamy cheesecake filling, sweet strawberry jam, and a decadent chocolate drizzle. Perfect for brunch, dessert, or gifting, they deliver bakery-worthy flavor with minimal fuss.

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Ingredients

Scale 1x2x3x

• 2 1/4 teaspoons instant yeast
• 1 cup warm milk (about 110°F)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1/2 teaspoon salt
• 3 to 3 1/4 cups all-purpose flour
• 1 cup strawberry preserves or jam
• 1/2 cup finely diced fresh strawberries (optional)
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup semisweet chocolate chips
• 1/4 cup milk chocolate chips
• 2 tablespoons unsalted butter

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Instructions

1. In a large mixing bowl, whisk together warm milk and instant yeast. Let sit for 5 minutes until foamy.
2. Add granulated sugar, melted butter, egg, and salt. Mix until combined.
3. Stir in flour, one cup at a time, until a sticky dough forms. Add more flour as needed until dough pulls away from the sides.
4. Knead by hand or with a dough hook for 5–7 minutes, until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm spot for 60–90 minutes, until doubled in size.
6. While dough rises, beat cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth.
7. Mix strawberry preserves with diced strawberries (if using) in another bowl.
8. Punch down risen dough and roll out on a floured surface into a 12×16-inch rectangle.
9. Spread cream cheese mixture over dough, leaving a 1/2-inch border.
10. Dollop strawberry filling evenly over cream cheese, then swirl gently with a butter knife.
11. Starting from the long edge, roll dough up tightly into a log. Pinch seam to seal.
12. Slice into 12 rolls and place cut-side up in a greased 9×13-inch baking dish.
13. Cover and let rise for 30–45 minutes, until puffy. Preheat oven to 350°F.
14. Bake rolls for 25–30 minutes, until golden brown and centers are cooked through. Tent with foil if browning too quickly.
15. Melt semisweet and milk chocolate chips with butter in a small saucepan or microwave-safe bowl. Stir until glossy.
16. Let rolls cool for 10 minutes, then drizzle with melted chocolate. Serve warm.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free substitutions work well. Use dental floss to slice rolls cleanly. Let dough rise fully for soft texture. Drizzle chocolate after rolls cool slightly for best results. Rolls freeze well unfrosted.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 320
• Sugar: 20
• Sodium: 220
• Fat: 12
• Saturated Fat: 7
• Carbohydrates: 48
• Fiber: 2
• Protein: 6

Keywords: chocolate, strawberry, cream cheese, sweet rolls, brunch, dessert, easy recipe, bakery-style, homemade, yeast dough