Strawberry Cheesecake Rolls (Printable Version)
Soft sweet rolls stuffed with creamy cheesecake and fresh strawberries, drizzled with 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 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 active dry yeast over the surface. Let the mixture stand for 5 minutes until it becomes frothy and activates.
02 - Add melted butter, egg, sugar, and salt to the activated yeast mixture. Gradually incorporate flour while mixing until a soft dough begins to come together. Knead by hand for 5 to 8 minutes until the dough is smooth and elastic.
03 - Transfer the dough to a lightly oiled bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot until doubled in size, approximately 1 hour.
04 - In a small bowl, beat softened cream cheese with granulated sugar and vanilla extract until completely smooth and creamy. Set aside.
05 - Toss diced fresh strawberries with granulated sugar and cornstarch in a separate bowl until evenly coated. The cornstarch will help thicken the juices during baking.
06 - Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a 12 by 16-inch rectangle. Spread the cheesecake filling evenly across 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, gently roll the dough into a tight log. Pinch the seam firmly to seal. Using a sharp knife, 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 and let the rolls rise for 20 to 30 minutes until they appear puffy and have expanded slightly.
09 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes until the tops are golden brown and the centers are set. Remove from the oven and allow to cool slightly in the pan.
10 - Whisk powdered sugar, milk, and vanilla extract together until a smooth, pourable glaze forms. Drizzle generously over the warm rolls before serving.
# Expert Insights:
01 -
- The dough is surprisingly forgiving, so even if yeast baking makes you nervous, this one will cooperate.
- Cream cheese and strawberries together inside a warm, pillowy roll is the kind of combination that makes people close their eyes when they take a bite.
- You get the satisfaction of homemade pastry without needing to be up at dawn to make it.
02 -
- If your kitchen is cold, the dough will take longer to rise, and you can speed things up by turning your oven on for one minute, turning it off, and placing the covered bowl inside.
- Overfilling the rolls will cause them to unravel in the oven, so resist the urge to pile on extra filling even though it is tempting.
03 -
- Use unflavored dental floss to cut the rolls instead of a knife, it slices cleanly without compressing the spiral.
- A pinch of lemon zest in the cheesecake filling adds brightness that makes the strawberry flavor taste even more vibrant and fresh.