Strawberry Cheesecake Rolls (Printer-friendly)
Soft glazed rolls filled with cream cheese and fresh strawberries, ideal for breakfast or dessert.
# What You'll 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 - Pour warm milk into a large mixing bowl and sprinkle the active dry yeast over the surface. Allow the mixture to rest for 5 minutes until it becomes frothy and bubbly, indicating the yeast is active.
02 - Add the melted butter, egg, granulated sugar, and salt to the yeast mixture. Gradually incorporate the all-purpose flour, stirring until a shaggy dough begins to form. Turn onto a lightly floured surface and knead for 5 to 8 minutes until the dough is smooth, elastic, and slightly tacky to the touch.
03 - Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat all sides. Cover tightly with plastic wrap or a clean kitchen towel and set in a warm, draft-free spot. Let the dough rise until doubled in size, approximately 1 hour.
04 - While the dough rises, combine the softened cream cheese, granulated sugar, and vanilla extract in a small bowl. Beat with a hand mixer or whisk until completely smooth and creamy with no lumps remaining. Set aside.
05 - In a separate bowl, toss the diced fresh strawberries with granulated sugar and cornstarch until the strawberries are evenly coated. The cornstarch will help thicken the juices during baking.
06 - Punch down the risen dough to release air bubbles. On a lightly floured surface, roll the dough into a 12 by 16-inch rectangle. Spread the cheesecake filling evenly across the surface, leaving a 1/2-inch border along all edges. Scatter the strawberry mixture uniformly over the cream cheese layer.
07 - Starting from one long side, gently but tightly roll the dough into a log. Pinch the seam firmly to seal it closed. Using a sharp knife, cut the log into 12 equal-sized rolls.
08 - Arrange the sliced rolls cut-side up in a greased 9 by 13-inch baking pan. Cover loosely with a towel and let them rest in a warm area for 20 to 30 minutes until they appear 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 the rolls to cool in the pan for about 10 minutes.
10 - Whisk together the powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract until a smooth, pourable glaze forms. Drizzle generously over the slightly cooled rolls before serving.
# Expert Tips:
01 -
- The combination of pillowy soft dough with tangy cream cheese and bursting strawberries feels like a bakery secret you somehow pulled off at home.
- They work equally well as a lazy weekend breakfast treat or a dessert that disappears before coffee is finished.
- The glaze sets into a sweet shell that makes every roll look like it came from a patisserie window.
02 -
- Do not rush the first rise or the texture will be dense instead of pillowy, patience is the real secret ingredient here.
- Dice the strawberries quite small because large chunks will tear the dough when you try to roll it up tightly.
03 -
- Use unflavored dental floss instead of a knife to cut the rolls and you will get perfectly clean slices without squishing them flat.
- A pinch of lemon zest in the cream cheese filling adds a brightness that makes the strawberry flavor even more vibrant.