Strawberry Cheesecake Rolls (Printable)
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 Steps:
01 - In a large mixing bowl, combine warm milk and active dry yeast. Let the mixture stand for 5 minutes until frothy and activated.
02 - Add melted butter, egg, sugar, and salt to the yeast mixture. Gradually incorporate the flour, kneading until a soft, elastic dough forms, about 5 to 8 minutes.
03 - Place the dough in a lightly oiled bowl, cover with a damp 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.
05 - In a separate bowl, toss the diced fresh strawberries with granulated sugar and cornstarch until evenly coated.
06 - On a lightly floured surface, roll the risen dough into a 12x16-inch rectangle. Spread the cheesecake filling evenly across the surface, leaving a 1/2-inch border along the edges. Sprinkle the strawberry mixture uniformly over the cream cheese layer.
07 - Gently roll the dough up tightly from the long side. Pinch the seam firmly to seal. Using a sharp knife, slice the log into 12 even rolls.
08 - Arrange the rolls cut-side down in a greased 9x13-inch baking pan. Cover loosely and let rise for 20 to 30 minutes until slightly puffy and expanded.
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.
10 - Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the slightly cooled rolls before serving.
# Expert Advice:
01 -
- The dough is surprisingly forgiving, even if yeast usually intimidates you.
- That creamy, tangy filling paired with burst-in-your-mouth strawberries tastes like something from a fancy pastry shop.
- You get twelve rolls, which means you can share some and still sneak back for seconds.
02 -
- If your kitchen is cold, the first rise can take up to ninety minutes, so be patient and do not rush it or the texture will suffer.
- Cornstarch in the strawberry filling is not optional, because without it the juices will pool and make the bottoms wet and sad.
03 -
- Use unflavored dental floss to slice the log instead of a knife, because it cuts cleanly without squishing the rolls flat.
- Let the cream cheese sit out for at least an hour before mixing, because warm cream cheese blends smoothly while cold cream cheese leaves you with grainy pockets.