Strawberry Cheesecake Rolls (Printer-Friendly)
Soft pillowy rolls filled with creamy cheesecake and juicy strawberries, topped with sweet 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 - Combine warm milk and active dry yeast in a large mixing bowl. Let the mixture stand for 5 minutes until it becomes frothy and proofed.
02 - Add melted butter, egg, sugar, and salt to the yeast mixture. Gradually incorporate the flour while mixing. Knead the dough for 5–8 minutes until it becomes soft and elastic.
03 - Transfer the dough to a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size, approximately 1 hour.
04 - Beat the softened cream cheese with sugar and vanilla extract in a small bowl until the mixture is completely smooth and creamy.
05 - Toss the diced fresh strawberries with granulated sugar and cornstarch in a separate bowl until evenly coated.
06 - Roll the risen dough out on a floured surface into a 12×16-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 - Starting from the long side, gently but tightly roll the dough into a log. Pinch the seam firmly to seal. Using a sharp knife, cut the log into 12 equal portions.
08 - Arrange the sliced rolls cut-side up in a greased 9×13-inch baking pan. Cover loosely and let them rise for 20–30 minutes until they appear slightly puffy and expanded.
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.
10 - Whisk together powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms. Drizzle generously over the slightly cooled rolls before serving.
# Helpful Hints:
01 -
- The cream cheese filling stays rich and tangy inside a soft, pillowy dough that rivals any cinnamon roll you have ever had.
- Fresh strawberries melt into jammy little pockets that make every bite slightly different.
- You get the indulgence of cheesecake without committing to an entire cake, and that glaze seals the deal.
02 -
- Do not rush the first rise because underproofed dough will be dense and heavy, and patience here is the single biggest factor in how fluffy your rolls turn out.
- Cornstarch in the strawberry mixture is not optional, I tried skipping it once and ended up with a pan of delicious but structurally tragic soup rolls.
03 -
- Dust your knife with flour between cuts to prevent the dough from squishing and compressing the beautiful spiral you just created.
- If your kitchen is cold, turn your oven on for one minute then shut it off and place the covered dough inside for a foolproof warm rising spot.