Strawberry Cheesecake Rolls (Print)
Soft glazed rolls stuffed with cream cheese and fresh strawberries for a sweet treat.
# Ingredient list:
→ 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
# Directions:
01 - In a large mixing bowl, combine warm milk and active dry yeast. Let the mixture stand for 5 minutes until it becomes frothy and bubbly, indicating the yeast is active.
02 - Add melted butter, egg, sugar, and salt to the yeast mixture. Gradually incorporate the flour, stirring until a shaggy dough begins to form. Turn onto a lightly floured surface and knead for 5 to 8 minutes until you have a smooth, soft, and elastic dough.
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, draft-free spot until doubled in size, about 1 hour.
04 - In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together 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 - Punch down the risen dough and turn it onto a floured surface. Roll it out into a 12x16-inch rectangle. Spread the cheesecake filling evenly across 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 up into a tight log. Pinch the seam firmly to seal. Using a sharp knife, cut the log into 12 even slices. Arrange the rolls cut-side up in a greased 9x13-inch baking pan.
08 - Cover the pan loosely and let the rolls rise for 20 to 30 minutes until they appear slightly puffy and have begun to fill the gaps between one another.
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 let cool slightly in the pan.
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 cream cheese filling stays velvety inside the soft bread, creating a texture that feels almost unfairly indulgent for something you can eat for breakfast.
- Fresh strawberries burst during baking and form little pockets of jam right inside the roll, no stovetop compote required.
02 -
- If the cream cheese is even slightly cold it will rip the dough when you spread it, so patience at this step saves you a torn mess later.
- Cornstarch in the strawberry mixture is not optional because without it the juice floods the pan and makes the bottoms wet and gummy.
03 -
- Use unflavored dental floss instead of a knife to cut the log into rolls, sliding it under and crossing the ends to get perfectly clean cuts without squishing the spiral.
- Brush the tops of the rolls with a little melted butter right after they come out of the oven for a softer crust that stays tender as they cool.