Strawberry Cheesecake Rolls (Print Version)
Soft glazed rolls stuffed with creamy cheesecake and fresh strawberries for breakfast or dessert.
# What You Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1/2 cup warm milk
05 - 1/4 cup unsalted butter, melted
06 - 1 large egg
07 - 1/2 teaspoon salt
→ Cheesecake Filling
08 - 8 oz cream cheese, softened
09 - 1/4 cup granulated sugar
10 - 1 teaspoon vanilla extract
→ Strawberry Filling
11 - 1 1/4 cups fresh strawberries, diced
12 - 2 tablespoons granulated sugar
13 - 2 teaspoons cornstarch
→ Glaze
14 - 1 cup powdered sugar
15 - 2-3 tablespoons milk
16 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Combine warm milk and active dry yeast in a large mixing bowl. Let the mixture stand for 5 minutes until it becomes frothy and the yeast is fully activated.
02 - Add melted butter, egg, sugar, and salt to the yeast mixture. Gradually incorporate the flour, mixing until a soft dough begins to form. Turn onto a lightly floured surface and knead for 5 to 8 minutes until smooth and elastic.
03 - Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
04 - In a small bowl, beat softened cream cheese with granulated sugar and vanilla extract until completely smooth and creamy. Set aside.
05 - In a separate bowl, toss the diced fresh strawberries with granulated sugar and cornstarch until evenly coated. The cornstarch will help thicken the juices during baking.
06 - On a lightly floured surface, roll the risen dough into a 12x16-inch rectangle. Spread the cheesecake filling evenly over the surface, leaving a 1/2-inch border along the edges. Sprinkle the strawberry mixture uniformly over the cream cheese layer.
07 - Starting from the long side, gently roll the dough into a tight log. Pinch the seam firmly to seal. Using a sharp knife, slice the log into 12 even pieces.
08 - Arrange the rolls cut-side up in a greased 9x13-inch baking pan. Cover loosely and let rise for 20 to 30 minutes until slightly puffy and expanded.
09 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes until the tops are golden brown and the filling is set. Remove from the oven and allow to cool slightly in the pan.
10 - Whisk together powdered sugar, milk, and vanilla extract until a smooth, drizzle-able glaze forms. Drizzle generously over the slightly cooled rolls before serving.
# Expert Hints:
01 -
- The dough is genuinely forgiving, so even if your first attempt at rolling is messy, the results taste incredible.
- That layer of tangy cheesecake filling paired with jammy strawberries is the kind of combination that disappears within minutes at any gathering.
02 -
- Do not rush the first rise, because underproofed dough will be dense and heavy no matter how perfect your filling is.
- If your strawberries are very juicy, let the diced pieces sit in the sugar and cornstarch for five minutes before assembling so the cornstarch can start doing its job.
03 -
- Dental floss makes the cleanest cuts when slicing the log into rolls, because a knife can compress the spiral and push filling out the sides.
- Room temperature cream cheese is the single most important detail for a smooth filling, so plan ahead and set it out early.