Description
Delight in homemade Strawberry Cheesecake Sweet Rolls, combining soft, fluffy yeast dough with a creamy cheesecake filling and a fresh, sweet strawberry topping. These warm, golden rolls are perfect for breakfast or dessert, featuring a luscious cream cheese glaze that adds the perfect finishing touch.
Ingredients
Scale
Dough Ingredients
- ¾ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup unsalted butter, melted
- 1 egg
- 2¾ cups all-purpose flour
- ½ teaspoon salt
Strawberry Filling
- 1½ cups fresh strawberries, diced
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
Cheesecake Filling
- 8 oz cream cheese, softened
- â…“ cup granulated sugar
- 1 teaspoon vanilla extract
Glaze
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (adjust for desired consistency)
Instructions
- Activate Yeast: In a large bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Form Dough: Stir in melted butter and egg into the yeast mixture. Gradually add all-purpose flour and salt, stirring until a soft dough forms.
- Knead Dough: Knead the dough by hand for 6–8 minutes or with a mixer for 4–5 minutes until it is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare Strawberry Filling: In a saucepan, combine diced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5–7 minutes until the mixture thickens. Remove from heat and let cool completely.
- Prepare Cheesecake Filling: In a separate bowl, beat softened cream cheese, sugar, and vanilla extract until smooth. Set aside.
- Roll Dough: On a floured surface, roll the risen dough into a 12×18-inch rectangle.
- Layer Fillings: Spread the cheesecake filling evenly over the rolled-out dough, then gently spread the cooled strawberry filling on top of the cheesecake layer.
- Form Rolls: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife to slice into 12 even rolls.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking pan. Cover and allow them to rise for another 30–45 minutes until puffed.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake Rolls: Bake the sweet rolls for 25–30 minutes or until they are golden brown on top.
- Make Glaze: While rolls are baking, beat together softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust milk to reach desired consistency.
- Glaze and Serve: Spread the cream cheese glaze over the warm rolls. Serve immediately and enjoy!
Notes
- Ensure the milk is warm but not hot to activate the yeast properly without killing it.
- The strawberry filling should be cooled before spreading to prevent melting the cheesecake filling.
- For best results, use fresh strawberries, but frozen or thawed strawberries may be used if fresh are unavailable.
- The glaze can be made ahead of time and stored in the refrigerator; bring to room temperature before spreading.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
