Strawberry Cheesecake Rolls (Print Version)
Soft rolls stuffed with cream cheese and fresh strawberries, drizzled with sweet 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
# Steps:
01 - In a large mixing bowl, combine warm milk and active dry yeast. Let the mixture stand for 5 minutes until it becomes frothy and bubbly.
02 - Add melted butter, egg, sugar, and salt to the yeast mixture. Gradually incorporate the flour, kneading until a soft, smooth dough forms, approximately 5 to 8 minutes.
03 - Transfer the dough to a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
04 - In a small bowl, beat the softened cream cheese with sugar and vanilla extract until completely smooth and creamy.
05 - In a separate bowl, toss the diced 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. Scatter the strawberry mixture over the cream cheese layer.
07 - Starting from the 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 and arrange them cut-side up in a greased 9x13-inch baking pan.
08 - Cover the pan and let the rolls rise for 20 to 30 minutes until they appear puffy and have expanded slightly.
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 the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the slightly cooled rolls before serving.
# Expert Tips:
01 -
- The dough is genuinely forgiving, so even if you have never worked with yeast before, these will still turn out soft and pillowy.
- That moment when you pull apart a warm roll and the cream cheese stretches with fresh strawberry juices running down the side is worth every minute of rising time.
02 -
- If the dough feels sticky enough to cling to your fingers after kneading for the full time, dust in extra flour one tablespoon at a time rather than adding a big handful all at once.
- Letting the rolls cool for just ten minutes before glazing is the sweet spot, because too hot and the glaze melts completely into a transparent layer, too cold and it sits on top without soaking in.
03 -
- Dental floss works better than a knife for cutting the rolled dough into clean even pieces without squishing the spiral shape flat on one side.
- If your kitchen is cold and the dough refuses to rise, turn your oven on for one minute then shut it off and place the covered bowl inside, because that gentle ambient warmth works every single time.