Strawberry Cheesecake Rolls (Printable)
Pillowy rolls filled with cream cheese and fresh strawberries, topped with a sweet vanilla glaze.
# What You’ll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1/4 cup granulated sugar
04 - 1/2 cup warm milk (about 110°F)
05 - 1/4 cup unsalted butter, melted
06 - 2 large eggs
07 - 1/2 tsp salt
→ Cheesecake Filling
08 - 8 oz cream cheese, softened
09 - 1/3 cup granulated sugar
10 - 1 tsp vanilla extract
→ Strawberry Filling
11 - 1 1/2 cups fresh strawberries, finely chopped
12 - 2 tbsp granulated sugar
13 - 1 tbsp cornstarch
→ Glaze
14 - 1 cup powdered sugar
15 - 2–3 tbsp milk
16 - 1/2 tsp vanilla extract
# How To Make It:
01 - In a small bowl, combine the warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Stir gently and let the mixture rest for 5 to 10 minutes until it becomes foamy and bubbly on the surface.
02 - In a large mixing bowl, whisk together the eggs, melted unsalted butter, remaining granulated sugar, and salt until well blended. Pour in the activated yeast mixture and stir to combine.
03 - Gradually add the all-purpose flour, mixing continuously until a soft, slightly tacky dough forms. Transfer to a lightly floured surface and knead by hand for 5 to 7 minutes until the dough is smooth, elastic, and springs back when pressed.
04 - Place the kneaded dough in a lightly greased bowl, turning once to coat the surface. Cover tightly with plastic wrap or a clean kitchen towel and set in a warm, draft-free spot until the dough has doubled in size, approximately 1 hour.
05 - While the dough rises, combine the finely chopped fresh strawberries, granulated sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens into a jam-like consistency, about 3 to 5 minutes. Remove from heat and let cool completely.
06 - Using an electric mixer, beat the softened cream cheese with granulated sugar and vanilla extract on medium speed until the mixture is completely smooth and creamy, scraping the bowl as needed.
07 - Punch down the risen dough to release air bubbles. On a lightly floured surface, roll the dough out into a 16x10-inch rectangle. Spread the cheesecake filling evenly over the dough, then gently layer the cooled strawberry filling on top.
08 - Starting from one long edge, roll the dough up tightly into a log, keeping the filling centered. Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls.
09 - Arrange the sliced rolls cut-side up in a greased 9x13-inch baking dish. Cover loosely and let them rise in a warm place for 30 minutes until puffed and nearly doubled.
10 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes until the tops are lightly golden and the centers are cooked through. Remove from the oven and let cool slightly.
11 - In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms. Drizzle generously over the warm rolls and serve immediately.
# Expert Tips:
01 -
- The cream cheese layer makes every bite feel like you are eating actual cheesecake wrapped in a cloud.
- You can swap in whatever berries are sitting in your fridge and it always works beautifully.
02 -
- The strawberry filling must cool completely before it touches the dough or it will turn the cheesecake layer into soup and make the rolls soggy at the bottom.
- Dental floss makes cleaner cuts than a knife because it compresses the dough less and prevents the spiral from unraveling.
03 -
- Measure the flour by spooning it into the cup and leveling with a knife, because packed flour will make the rolls dense and dry instead of light and pull apart soft.
- Brush the inside of the baking dish with softened butter instead of spray to give the edges of the rolls a golden, slightly crisp crust that contrasts the soft center.