Strawberry Cheesecake Rolls (Printable Version)
Soft pillowy rolls filled with cream cheese and fresh strawberries, topped with sweet glaze.
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1/4 cup granulated sugar
04 - 1/2 cup warm whole milk (110°F)
05 - 1/4 cup unsalted butter, melted
06 - 2 large eggs
07 - 1/2 tsp kosher salt
→ Cheesecake Filling
08 - 8 oz cream cheese, softened to room temperature
09 - 1/3 cup granulated sugar
10 - 1 tsp pure vanilla extract
→ Strawberry Filling
11 - 1 1/2 cups fresh strawberries, finely chopped
12 - 2 tbsp granulated sugar
13 - 1 tbsp cornstarch
→ Glaze
14 - 1 cup powdered sugar
15 - 2–3 tbsp whole milk
16 - 1/2 tsp pure vanilla extract
# Directions:
01 - In a small bowl, combine the warm milk (110°F), active dry yeast, and 1 tablespoon of sugar. Stir gently and let stand for 5 to 10 minutes until the mixture becomes foamy and bubbly.
02 - In a large mixing bowl, whisk together the eggs, melted butter, remaining sugar, and salt until well blended. Pour in the activated yeast mixture and stir to combine.
03 - Gradually add the flour, mixing until a soft dough forms. Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth, elastic, and slightly tacky to the touch.
04 - Transfer the dough to a greased bowl, turning once to coat all sides. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot for about 1 hour or until doubled in size.
05 - While the dough rises, combine the chopped strawberries, sugar, and cornstarch in a small saucepan over medium heat. Stir constantly for 3 to 5 minutes until the mixture thickens into a jammy consistency. Remove from heat and cool completely.
06 - Using an electric mixer, beat the softened cream cheese, granulated sugar, and vanilla extract on medium speed until completely smooth and creamy with no lumps remaining.
07 - Punch down the risen dough to release air. On a lightly floured surface, roll the dough into a 16x10-inch rectangle. Spread the cheesecake filling evenly over the surface, then gently layer the cooled strawberry filling on top.
08 - Starting from the long edge, roll the dough up tightly into a log. Using a sharp knife or dental floss, cut the log into 12 equal slices. Place the rolls cut-side up in a greased 9x13-inch baking dish.
09 - Cover the baking dish and let the rolls rise for 30 minutes until puffed and nearly touching each other.
10 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes until the tops are lightly golden and the centers are set. Remove from the oven and let cool slightly.
11 - Whisk together the powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract until smooth and drizzly. Adjust milk quantity for desired consistency. Drizzle generously over the warm rolls and serve immediately.
# Expert Hints:
01 -
- The dough is pillowy soft and enriched with butter and eggs so every bite feels like a tiny celebration.
- You get the tang of cheesecake and the brightness of fresh strawberries all rolled into one handheld treat.
- The glaze seeps into every swirl and crevice making even the messy ones taste incredible.
02 -
- The strawberry filling must be completely cool before it touches the dough or you will end up with a soupy disaster that still tastes good but looks like a crime scene.
- Dental floss is genuinely the best tool for cutting cinnamon roll style dough because a knife presses down and squishes the rolls out of shape.
03 -
- Let the cream cheese sit out for at least an hour because cold cream cheese will tear the dough and leave you with patchy uneven rolls.
- Cover the baking dish tightly with foil for the first fifteen minutes of baking then uncover for the remaining time to get golden tops without dried out edges.