Sourdough Strawberry Cheesecake Sweet Rolls (100% Naturally Fermented!)
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These no-yeast sourdough strawberry cheesecake sweet rolls are 100% sourdough, using a soft and fluffy brioche dough, filled with a homemade strawberry filling, creamy cheesecake filling, and topped with a strawberry cream cheese frosting.
I just love these sourdough sweet rolls! This brioche dough recipe of mine is my absolute favorite for getting the fluffiest cinnamon rolls. The cream cheese filling and fresh strawberry filling truly give the same flavor as strawberry cheesecake.
I like to make the dough right before bed and let it rise overnight while I sleep. Then I get to work on them the next morning. My kitchen tends to run colder, so if yours is warm and humid, this may not be an option for you. You know your kitchen best.
Another option is to cover it tightly and put it in the fridge once the dough has risen. This allows you time to make the sweet rolls when it works for your schedule!
Why You’ll Love This Recipe
- An impressive make-ahead treat: The overnight dough makes these sweet rolls easy to prepare ahead of time, making them perfect for holiday mornings, brunches, birthdays, or any special occasion.
- Perfectly soft and fluffy: Made with a rich sourdough brioche dough, these rolls bake up incredibly light, buttery, and pillowy with a tender crumb.
- Packed with strawberry cheesecake flavor: Every bite is filled with fresh strawberry filling, a sweet cream cheese layer, and topped with a vibrant strawberry cream cheese frosting made with freeze-dried strawberries for even more flavor.
Check out these other naturally fermented brioche recipes:
- sourdough brioche cinnamon rolls
- sourdough brioche dinner rolls
- sourdough brioche glazed donuts
- sourdough brioche burger buns
Step-By-Step Instructions
Mix the dough: Add the sourdough starter, milk, flour, eggs, salt, sugar, and vanilla to the bowl of a stand mixer. Mix until a shaggy dough forms, then add the softened butter one tablespoon at a time. Knead until the dough is smooth and elastic.
First rise: Cover the bowl and let the dough rise at room temperature for 6–10 hours, or until it has increased in size by about 30–50%. Refrigerate for at least 2 hours or overnight.
Make the strawberry filling: Cook the strawberries, sugar, and cornstarch until thickened. Blend some of the strawberries with an immersion blender if desired, then let the filling cool completely.
Prepare the cheesecake filling: Beat together the butter, cream cheese, vanilla, powdered sugar, and flour until smooth and creamy.
Roll the chilled dough into a large rectangle.
Fill the dough: Spread the cheesecake filling evenly over the dough, then top with the cooled strawberry filling.
Shape the rolls: Cut the dough in half, then into fourths, and finally cut each fourth into 3 strips to make 12 strips total.
Roll each strip into a spiral and place them in a greased 9×13-inch baking dish.
Second rise: Cover the rolls and let them rise for 2–4 hours, or until puffy.
Bake: Bake at 350°F for 30–33 minutes, or until lightly golden and the centers reach 190°F.
Make the frosting: Beat together the butter, cream cheese, vanilla, strawberry filling, powdered sugar, freeze-dried strawberries, and enough milk to reach your desired consistency
Tips for the BEST Sourdough Strawberry Cheesecake Sweet Rolls
- Use an active, bubbly sourdough starter. A strong starter will give your brioche dough the best rise and create soft, fluffy rolls.
- Don’t add extra flour. Brioche dough is naturally soft and sticky. Adding more flour can make the rolls dense instead of light and tender.
- Chill the dough before shaping. Cold dough is much easier to roll, cut, and handle without sticking.
- Cool the strawberry filling completely. Warm filling can make the dough difficult to work with and may leak out while shaping.
- Leave some texture in the strawberries. Blending only part of the filling gives you the perfect balance of smooth strawberry flavor and juicy fruit pieces.
- Use room temperature butter and cream cheese. This creates a smooth cheesecake filling and silky frosting without lumps.
- Let the rolls get nice and puffy before baking. Since these are naturally leavened, the second rise may take several hours. Be patient for the softest results.
- Check for doneness with a thermometer. The centers should reach 190°F (88°C) for perfectly baked rolls without drying them out.
- Frost while the rolls are still warm. The frosting will melt slightly into the rolls, making them extra soft and decadent.
- Enjoy the same day if possible. These rolls are at their absolute best the day they’re baked, when the brioche is soft, and the strawberry flavor is freshest.
Equipment
- Stand mixer with dough hook
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale
- Small saucepan
- Immersion blender (optional)
- Rubber spatula
- Rolling pin
- Bench scraper or sharp knife
- 9×13-inch baking dish
- Plastic wrap or clean kitchen towel
- Instant-read thermometer
Storage
Store leftover sourdough strawberry cheesecake sweet rolls in an airtight container in the refrigerator for up to 4 days. Because the frosting contains cream cheese, they should be refrigerated once fully cooled.
To reheat, microwave individual rolls for 15–20 seconds until soft and warm.
Sourdough Strawberry Cheesecake Sweet Rolls
Ingredients
Sourdough Brioche Dough
- 150 g active sourdough starter ⅔ cup
- 122 g whole milk warm (½ cup)
- 390 g all-purpose flour 2¾ cups
- 2 large eggs
- 5 g salt 1 teaspoon
- 53 g granulated sugar ¼ cup
- 1 teaspoon vanilla extract
- 113 g salted butter softened (8 tablespoons)
Strawberry Filling
- 1½ cups fresh strawberries diced (about 225 g)
- ¼ cup granulated sugar 50 g
- 1 tablespoon cornstarch 8 g
Cheesecake Filling
- 4 tablespoons salted butter softened (57 g)
- 4 ounces full-fat cream cheese softened (113 g)
- 1 teaspoon vanilla extract 5 g
- 1 cup powdered sugar 120 g
- 1 teaspoon all-purpose flour 3 g
Strawberry Cream Cheese Frosting
- 4 tablespoons salted butter softened (57 g)
- 4 ounces full-fat cream cheese softened (113 g)
- 1 teaspoon vanilla extract 5 g
- 2 tablespoons prepared strawberry filling about 35 g
- 1 cup powdered sugar 120 g
- ¼ cup finely crushed freeze-dried strawberries 12 g
- 1-2 tablespoons milk 15–30 g
Instructions
Make the Dough
- Add the active sourdough starter, warm milk, flour, eggs, salt, sugar, and vanilla extract to the bowl of a stand mixer fitted with the dough hook.
- Mix on low to medium speed until a shaggy dough forms.
- With the mixer running on low speed, add the softened butter one tablespoon at a time, allowing each addition to incorporate before adding the next. Scrape down the sides of the bowl as needed.
- Increase the mixer to medium speed and knead for 7–10 minutes, or until the dough pulls away from the sides of the bowl and clings to the dough hook.
- Note: Brioche dough is naturally very soft and sticky. Resist the urge to add additional flour, even if it seems too wet. The dough will become smoother and easier to work with after fermentation and chilling.
- Transfer the dough to a lightly greased bowl. Cover and let rise at room temperature for 6–10 hours, or until it has increased in volume by about 30–50%.
- Tip: Brioche dough ferments slowly. In a cooler home (around 68°F/20°C), fermentation may take closer to 10 hours. Watch the dough rather than the clock.
- Refrigerate the dough for at least 2 hours or overnight. Chilled dough is much easier to roll and shape.
Make the Strawberry Filling
- Add the diced strawberries, granulated sugar, and cornstarch to a small saucepan.
- Cook over medium heat, stirring frequently, until the strawberries begin releasing their juices and the mixture thickens, about 5–8 minutes.
- For a smoother filling, use an immersion blender to blend some of the strawberries while leaving a few small chunks for texture.
- Continue cooking for another 1–2 minutes until thickened.
- Remove from the heat and allow the filling to cool completely before assembling the rolls. **Set aside 2 tablespoons to add to your strawberry cream cheese frosting when you make it.**
Make the Cheesecake Filling
- In a medium bowl, beat the softened butter and cream cheese until smooth and creamy.
- Add the vanilla extract, powdered sugar, and flour.
- Mix until light, fluffy, and completely smooth.
Shape the Rolls
- Lightly flour your work surface and roll the chilled dough into a rectangle approximately 12 x 18 inches.
- Spread the cheesecake filling evenly over the dough, leaving about a ½-inch border around the edges.
- Spoon the cooled strawberry filling (minus the 2 tablespoons of saved filling) evenly over the cheesecake layer.
- Using a sharp knife or bench scraper, cut the dough in half lengthwise. Then cut each half in half again to create 4 long sections. Finally, cut each section into 3 equal strips, giving you 12 long strips total.
- Starting at one end, gently roll each strip into a spiral and place it into a greased 9 x 13-inch baking dish, leaving a little space between each roll for rising.
Second Rise
- Cover the pan with plastic wrap or a damp towel.
- Let the rolls rise for 2–4 hours, or until noticeably puffy and nearly doubled in size. The exact timing will depend on the temperature of your kitchen.
Bake
- Preheat the oven to 350°F (177°C).
- Bake the rolls for 30–33 minutes, or until lightly golden brown.
- The center of the rolls should register 190°F (88°C) on an instant-read thermometer.
- Allow the rolls to cool for about 15–20 minutes before frosting.
Make the Strawberry Cream Cheese Frosting
- Beat together the softened butter and cream cheese until smooth.
- Mix in the vanilla extract and 2 tablespoons of the cooled strawberry filling.
- Add the powdered sugar and crushed freeze-dried strawberries, mixing until smooth.
- Add 1–2 tablespoons of milk as needed until the frosting reaches your desired consistency.
- Spread generously over the warm rolls before serving.
