Strawberry Cream Cheese Roll-Ups

There are days when I want dessert for breakfast but also need to get everyone out the door in shoes that match, you know? Enter these strawberry cream cheese roll-ups: little golden bites with a crunchy, cinnamon–sugar hug on the outside and a creamy, tangy, juicy center. They’re easy, they’re cute, they taste like a toaster strudel met a cheesecake and decided to be helpful. Breakfast, snack, dessert—honestly yes to all three.

My husband calls these “hand pies for people who don’t have time for hand pies,” which is the energy we need some mornings. The kids inhale them in the car, powdered sugar drifting onto their backpacks like celebratory confetti. One time my toddler tucked a half-eaten roll-up into the cup holder for later. I discovered it that afternoon and… it was still good. I shouldn’t brag about that, but here we are. These have turned into our Saturday morning thing and our “I promised a treat” after-school snack, too.

Kitchen Talk

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I’ve made these with both soft sandwich bread and flour tortillas. Bread gives you that pillowy, French-toast-adjacent vibe if you roll it a little flat; tortillas are tidier and hold up better in a lunchbox. I once overfilled them because I was “feeling generous” and ended up with strawberry lava on my stove. Still delicious, but maybe not the fire alarm wake-up call you want.

Frozen strawberries totally work—just thaw and pat them dry like you mean it. The one time I skipped that, everything was a little sog-town in the middle. Another swap that surprised me: a smidge of lemon zest into the cream cheese. It brightens everything and makes people think you did more than, you know, stir.

If you’re doing the sugar-cinnamon crust, try rolling them in it after they’re cooked instead of before—less chance of burning and more sparkle. And if your roll-ups want to unroll, use the cream cheese as “glue” at the seam, then start seam-side down in the pan so they behave.

Shopping Tips

– Produce/Fruit: Pick strawberries that are firm, fragrant, and red to the shoulders—white tips = underripe. Smaller berries tend to be sweeter.
– Dairy: Full-fat cream cheese gives the best tangy-smooth filling. Blocks beat tubs for texture; if you grab whipped, you can skip softening.
– Grains/Pasta: Choose ultra-soft sandwich bread (brioche or milk bread is dreamy) or pliable flour tortillas that roll without cracking.
– Fats & Oils: Unsalted butter browns nicely and tastes richer; a neutral oil spray is handy if you’re air-frying.
– Spices: Smell your cinnamon—if it’s shy, it’s tired. A pinch of nutmeg or cardamom is lovely if you want a bakery vibe.
– Sweeteners: Regular sugar for that classic cinnamon-sugar crust; coconut sugar works in a pinch but will be slightly more caramel-y.

Prep Ahead Ideas

– Slice strawberries the night before and stash them in a paper towel–lined container so they stay dry and juicy.
– Soften cream cheese and stir in your vanilla/zest/sugar, then keep it covered in the fridge. It spreads like a dream when it’s not straight-from-the-brick cold.
– Mix a jar of cinnamon sugar and keep it by the stove for sprinkled-on-everything mornings.
– If using tortillas, you can spread the cream cheese and stack them (parchment between), then roll with berries and cook later. Bread is best rolled and cooked the same day so it doesn’t go soggy.

✔Time-Saving Tricks

– Pre-whipped cream cheese spreads instantly—no waiting, no lumps.
– Air fryer to the rescue: they crisp fast, and you don’t have to babysit a skillet.
– Keep a bag of pre-sliced frozen strawberries. Thaw, pat dry, done.
– Use a rolling pin to quickly flatten bread slices two at a time, then trim the crusts in a stack.
– Don’t rush the warm-up—let the pan preheat so you get color without sticking.

✔Common Mistakes

– Overfilling leads to burst seams. If it’s oozing before it hits heat, take a little out.
– Wet berries = soggy middles. Pat them dry like you’re packing a delicate little strawberry suitcase.
– Sugar in the pan burns fast. Roll in cinnamon-sugar after cooking, not before, if your pan runs hot.
– Dry tortillas crack. Warm them briefly so they’re bendy, then roll.
– If a roll unravels mid-cook, flip it seam-side down and use a tiny smear of cream cheese as emergency glue; worst case, wrap in foil and finish in the oven.

What to Serve It With

– A bowl of vanilla yogurt and extra sliced berries.
– Crispy bacon or breakfast sausage for salty balance.
– Scrambled eggs with chives if you want a full brunch situation.
– Coffee, matcha, or a cold glass of milk—no wrong answers.

✔Tips & Mistakes

– Keep the heat medium so the outside browns as the inside warms through.
– Start seam-side down for 30 seconds of “set it and forget it” security.
– A little lemon zest in the filling = instant lift.
– If you accidentally burn the outside, shave off the darkest spots with a microplane and roll in fresh cinnamon sugar. No one will know.
– Nonstick skillet or parchment-lined sheet pan makes cleanup happier.

✔Storage Tips

Leftovers go in an airtight container in the fridge and are still dreamy the next day—cold, they taste like strawberry cheesecake toast. For a warm encore, pop them into the toaster oven or air fryer until the outside wakes back up. You can also freeze them: arrange on a sheet, freeze solid, then bag. Reheat straight from frozen until hot and crisp. Microwave works in a pinch but the crust goes soft, so I treat that as a “we’re late for school” move.

✔Variations and Substitutions

– Blueberries, raspberries, or a mixed-berry moment all play nice—just keep the pieces small.
– Swap sugar for honey or maple inside the filling, but stick to granulated on the outside for crunch.
– Gluten-free bread or tortillas work; choose the softest brand so they roll without cracking.
– Dairy-free cream cheese is totally fine; add a pinch of salt and a splash of vanilla to help the flavor pop.
– Crescent dough makes a puffier, pastry-ish version—brush with butter and bake.
– Add chocolate chips or a Nutella swirl if your sweet tooth is whispering at you.
– No fresh fruit? A spoon of good strawberry jam plus a few chopped nuts for texture.

Frequently Asked Questions

Strawberry Cream Cheese Roll-Ups

Golden, buttery tortilla roll-ups filled with velvety strawberry cream cheese and finished in cinnamon sugar. A quick, fun sweet treat.

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Prep Time: 15 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 23 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 10 oz soft flour tortillas about 6 small tortillas
• ▢ 6 oz cream cheese, softened
• ▢ 0.5 cup powdered sugar
• ▢ 1 tsp pure vanilla extract
• ▢ 1.5 cup fresh strawberries, diced
• ▢ 0.5 tsp finely grated lemon zest optional but brightens flavor
• ▢ 0.13 tsp fine salt
• ▢ 3 tbsp unsalted butter, melted
• ▢ 0.25 cup granulated sugar for coating
• ▢ 1 tsp ground cinnamon for coating

Instructions

Preparation Steps

• Stir the granulated sugar and cinnamon together in a shallow bowl; set aside.
• Beat cream cheese, powdered sugar, vanilla, salt, and lemon zest until smooth and fluffy.
• Fold in the diced strawberries gently to keep their shape.
• Warm tortillas in a dry skillet 15–20 seconds per side until pliable.
• Spread about 3 tbsp filling over each warm tortilla, leaving a small border. Roll up tightly, seam-side down.
• Brush the outside of the roll-ups with melted butter.
• Toast in a nonstick skillet over medium heat, turning often, until golden and heated through, 5–7 minutes.
• Roll the hot roll-ups in the cinnamon sugar to coat. Slice and serve right away.

Notes

Swap strawberries with blueberries or peaches, or add a drizzle of warmed strawberry jam. To make ahead, mix the filling up to 24 hours in advance and refrigerate; assemble and toast just before serving.

This recipe is an original creation inspired by classic Strawberry Cream Cheese Roll-Ups flavors. All ingredient ratios and instructions are independently developed.