Strawberry Cheesecake Rolls (Printable)
Pillowy rolls swirled with cream cheese and fresh strawberries, finished with sweet vanilla glaze.
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1/4 cup granulated sugar
04 - 1/2 cup warm whole milk (110°F)
05 - 1/4 cup unsalted butter, melted
06 - 2 large eggs
07 - 1/2 tsp salt
→ Cheesecake Filling
08 - 8 oz cream cheese, softened to room temperature
09 - 1/3 cup granulated sugar
10 - 1 tsp pure vanilla extract
→ Strawberry Filling
11 - 1 1/2 cups fresh strawberries, finely chopped
12 - 2 tbsp granulated sugar
13 - 1 tbsp cornstarch
→ Glaze
14 - 1 cup powdered sugar
15 - 2-3 tbsp whole milk
16 - 1/2 tsp pure vanilla extract
# How-To Steps:
01 - In a small bowl, combine warm milk (110°F), active dry yeast, and 1 tablespoon of sugar. Stir gently and let stand for 5 to 10 minutes until the mixture becomes frothy and bubbly.
02 - In a large mixing bowl, whisk together the eggs, melted butter, remaining sugar, and salt until well combined. Pour in the activated yeast mixture and stir to incorporate.
03 - Gradually add the flour, mixing until a soft dough comes together. Turn out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky.
04 - Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and place in a warm draft-free spot. Allow to rise until doubled in size, approximately 1 hour.
05 - While the dough rises, combine the chopped strawberries, sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens into a jam-like consistency, 3 to 5 minutes. Remove from heat and cool completely.
06 - Using an electric mixer, beat the softened cream cheese with sugar and vanilla extract on medium speed until completely smooth and creamy, scraping down the bowl as needed.
07 - Punch down the risen dough. On a floured surface, roll it out into a 16x10-inch rectangle. Spread the cheesecake filling evenly over the dough, then gently layer the cooled strawberry filling on top.
08 - Starting from the long side, roll the dough up tightly into a log. Using a sharp serrated knife, cut into 12 equal pieces. Place the rolls cut-side down in a greased 9x13-inch baking dish.
09 - Cover the baking dish loosely and let the rolls rise in a warm area for 30 minutes until puffed and nearly doubled.
10 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes until the tops are lightly golden and the centers are cooked through. Remove from the oven and let cool slightly.
11 - Whisk together the powdered sugar, milk, and vanilla extract until a smooth pourable glaze forms. Drizzle generously over the warm rolls and serve immediately.
# Expert Advice:
01 -
- The dough is pillowy soft and enriched with butter and eggs, making every bite feel like a small celebration.
- You get the tang of cheesecake and the bright pop of fresh strawberries all rolled into one irresistible spiral.
- The glaze seeps into every crevice and turns each roll into something you will quietly eat standing over the kitchen sink.
02 -
- Warm strawberry filling will melt the cheesecake layer and create a messy blowout situation, so patience while it cools is critical.
- Overbaking by even a few minutes dries out the rolls, so start checking at twenty two minutes and trust your eyes over the timer.
03 -
- Use unflavored dental floss to cut the log into rolls because a knife compresses the spiral and you lose those pretty defined layers.
- Cream cheese must be fully softened before mixing or you will chase lumps forever and end up with uneven pockets in your filling.