Strawberry Cheesecake Sweet Rolls (Print View)
Pillowy rolls filled with cream cheese and strawberries, topped with sweet vanilla glaze.
# 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 whole milk
05 - 1/4 cup unsalted butter, melted
06 - 1 large egg
07 - 1/2 teaspoon kosher salt
→ Cheesecake Filling
08 - 8 oz cream cheese, softened to room temperature
09 - 1/4 cup granulated sugar
10 - 1 teaspoon pure vanilla extract
→ Strawberry Filling
11 - 1 1/4 cups fresh strawberries, hulled and diced
12 - 2 tablespoons granulated sugar
13 - 2 teaspoons cornstarch
→ Glaze
14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons whole milk
16 - 1/2 teaspoon pure vanilla extract
# How to Make:
01 - Pour the warm milk into a large mixing bowl and sprinkle the active dry yeast over the surface. Let the mixture stand for 5 minutes until it becomes frothy and bubbly, confirming the yeast is active.
02 - Add the melted butter, egg, granulated sugar, and salt to the yeast mixture. Stir to combine, then gradually incorporate the all-purpose flour, about 1/2 cup at a time. Knead the dough by hand for 5 to 8 minutes until it becomes smooth, soft, and slightly tacky but no longer sticks to your fingers.
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. Set in a warm, draft-free spot and let rise until doubled in volume, approximately 1 hour.
04 - While the dough rises, beat the softened cream cheese, granulated sugar, and vanilla extract together in a medium bowl using a hand mixer or whisk until completely smooth and creamy. Set aside.
05 - In a separate bowl, toss the diced strawberries with the granulated sugar and cornstarch until the fruit is evenly coated. The cornstarch will help thicken the juices during baking.
06 - Punch down the risen dough and transfer it to a lightly floured surface. Roll it out into a 12 by 16-inch rectangle. Spread the cheesecake filling evenly across the dough, leaving a 1/2-inch bare border along all edges. Scatter the strawberry mixture uniformly over the cream cheese layer.
07 - Starting from one long side, gently but firmly roll the dough up into a tight log. Pinch the seam and ends to seal. Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces. Arrange the rolls cut-side up in a greased 9 by 13-inch baking pan.
08 - Cover the pan loosely with a towel and let the rolls rise in a warm place for 20 to 30 minutes until they appear puffy and have expanded to fill most of the pan.
09 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes until the tops are golden brown and the centers feel set. Remove from the oven and allow to cool in the pan for 10 minutes.
10 - Whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until a smooth, pourable glaze forms. Add the remaining tablespoon of milk if a thinner consistency is desired. Drizzle the glaze generously over the warm rolls before serving.
# Expert Suggestions:
01 -
- That soft pillowy dough wrapped around tangy cream cheese and burst in your mouth berries is the kind of combination that makes people close their eyes on the first bite.
- They look fussy but the dough comes together fast and the filling is basically stirring things into cream cheese.
02 -
- If your kitchen is cold the dough will take longer to rise and that is perfectly fine, just let it do its thing rather than rushing it into a still dense disappointment.
- Cutting the roll with a serrated knife or unflavored dental floss gives much cleaner slices than a regular blade which tends to squish the spiral out of shape.
03 -
- A pinch of lemon zest folded into the cream cheese filling brightens everything and makes the strawberry flavor taste more vibrant without adding extra sugar.
- If the dough feels sticky and difficult to roll out, dust your hands and the rolling pin with flour rather than adding more directly to the dough itself.