Strawberry Cheesecake Rolls (Printable)
Soft glazed rolls stuffed with creamy cheesecake and fresh strawberries for a sweet treat.
# What You 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 ounces 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 to 3 tablespoons milk
16 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Combine warm milk and active dry yeast in a large mixing bowl. Allow the mixture to rest for 5 minutes until it becomes frothy and the yeast is fully activated.
02 - Add melted butter, egg, sugar, and salt to the yeast mixture. Gradually incorporate the flour while mixing. Knead for 5 to 8 minutes until a smooth, soft dough forms. Transfer to an oiled bowl, cover with a damp towel, and let rise until doubled in size, approximately 1 hour.
03 - Beat softened cream cheese, granulated sugar, and vanilla extract together in a small bowl until completely smooth and creamy. Set aside.
04 - Toss the diced fresh strawberries with granulated sugar and cornstarch in a separate bowl until evenly coated. The cornstarch will help thicken the juices during baking.
05 - Roll the risen dough out on a lightly floured surface into a 12 by 16-inch rectangle. Spread the cheesecake filling evenly across the dough, leaving a 1/2-inch border along the edges. Scatter the strawberry mixture uniformly over the cream cheese layer.
06 - Starting from the long side, gently roll the dough up into a tight log. Pinch the seam firmly to seal. Using a sharp knife, slice the log into 12 equal portions and arrange them cut-side up in a greased 9 by 13-inch baking pan.
07 - Cover the pan loosely and let the rolls rise for 20 to 30 minutes until they appear slightly puffy and have expanded to fill the pan.
08 - Bake in a preheated oven at 350°F for 22 to 25 minutes, or until the tops are golden brown and the centers are set.
09 - Whisk together powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms. Drizzle generously over the slightly cooled rolls before serving.
# Helpful Tips:
01 -
- The dough is soft and forgiving, so even if you are nervous about working with yeast, this one will make you look like a pro.
- That creamy cheesecake filling paired with burst in your mouth strawberries tastes like something from a bakery case.
02 -
- Resist the urge to add more flour when the dough feels tacky because that stickiness is what gives you those pillowy soft rolls.
- If your kitchen is cold, turn your oven on for one minute then shut it off and let the dough rise inside the gently warmed cavity.
03 -
- Use unflavored dental floss to slice the log instead of a knife because it compresses the dough far less and keeps those beautiful round spirals intact.
- Dust your diced strawberries with the cornstarch right before spreading them so the juices do not start pooling before the rolls even go in the oven.