Strawberry Cheesecake Rolls (Printable View)
Soft sweet rolls stuffed with cream cheese 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 Steps:
01 - Combine warm milk and active dry yeast in a large mixing bowl. Let the mixture stand 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, stirring until a shaggy dough begins to form. Turn out onto a lightly floured surface and knead for 5–8 minutes until the dough is smooth, soft, and slightly tacky.
03 - Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot until doubled in size, approximately 1 hour.
04 - In a small bowl, beat softened cream cheese with granulated sugar and vanilla extract using a hand mixer or whisk until completely smooth and creamy.
05 - In a separate bowl, toss the diced strawberries with granulated sugar and cornstarch until evenly coated. The cornstarch will help thicken the juices during baking.
06 - Punch down the risen dough and turn it out onto a floured surface. Roll into a 12×16-inch rectangle. Spread the cheesecake filling evenly across the dough, leaving a 1/2-inch border along the edges. Sprinkle 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, cut the log into 12 equal portions. Arrange the rolls cut-side up in a greased 9×13-inch baking pan.
08 - Cover the pan loosely and let the rolls rise for 20–30 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 22–25 minutes until the tops are golden brown and the centers are set. Remove from the oven and let cool in the pan for 10 minutes.
10 - Whisk together powdered sugar, 2–3 tablespoons of milk, and vanilla extract until a smooth, pourable glaze forms. Drizzle generously over the slightly cooled rolls before serving.
# Expert Advice:
01 -
- The dough is shockingly forgiving, so even if yeast normally intimidates you, this recipe will make you feel like a pastry genius.
- That creamy tang from the cheesecake filling paired with burst in your mouth strawberries tastes like something from a bakery display case.
02 -
- Resist the urge to add more flour when the dough feels sticky during kneading, because over-floured dough produces dry, heavy rolls that no amount of glaze can save.
- Letting the cream cheese soften fully is nonnegotiable, and I learned this the hard way when I tried spreading cold cream cheese and tore a giant hole right through the middle of my dough.
03 -
- Use unflavored dental floss to slice the rolls instead of a knife, because it compresses the dough less and gives you perfectly round shapes every time.
- Dusting your work surface with a mixture of half flour and half cornstarch prevents sticking without making the dough tough, a trick I picked up from a bakery years ago.