Strawberry Cheesecake Rolls (Printable)
Creamy cheesecake and strawberry-filled soft rolls with sweet glaze, 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
# Directions:
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 alive and active.
02 - Add the melted butter, egg, sugar, and salt to the yeast mixture. Stir to combine, then gradually incorporate the flour. Turn the dough onto a lightly floured surface and knead for 5–8 minutes until a soft, smooth, and elastic dough forms.
03 - Transfer the dough to a lightly oiled bowl, turning once to coat all sides. Cover tightly with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size, approximately 1 hour.
04 - In a small bowl, beat the softened cream cheese with granulated sugar and vanilla extract using a hand mixer or whisk until completely smooth and creamy. Set aside.
05 - In a separate bowl, gently 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 and roll it out on a floured surface into a 12×16-inch rectangle. Spread the cheesecake filling evenly over the dough, 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, carefully 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 9×13-inch baking pan.
08 - Cover the pan loosely with a towel and let the rolls rise for 20–30 minutes until they appear slightly puffy and have expanded to fill most of the pan.
09 - Preheat the oven to 350°F. Bake the rolls for 22–25 minutes until the tops are golden brown and the filling is set. Remove from the oven and let cool in the pan for 10 minutes.
10 - Whisk together the powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms. Drizzle generously over the slightly cooled rolls. Serve warm or at room temperature.
# Expert Advice:
01 -
- The dough is incredibly forgiving, so even if you are nervous about working with yeast, this recipe will treat you kindly.
- That combination of tangy cream cheese and sweet jammy strawberries inside a warm pillowy roll is honestly unfair.
02 -
- The cornstarch in the strawberry mixture is not optional because without it you will have a soggy mess flooding the bottom of your pan.
- Do not rush the first rise because underproofed dough will be dense and heavy instead of soft and pillowy.
03 -
- If your kitchen is cold, turn your oven on for one minute then turn it off and let the dough rise inside with the door closed for a cozy proofing environment.
- Dental floss works better than a knife for cutting the roll log because it compresses the dough less and keeps each roll round instead of flat on one side.