Strawberry Cheesecake Sweet Rolls (Printer-Friendly)
Soft swirled rolls with cream cheese filling, fresh strawberries, and 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 whole milk (110°F)
05 - 1/4 cup unsalted butter, melted
06 - 2 large eggs
07 - 1/2 tsp kosher salt
→ Cheesecake Filling
08 - 8 oz cream cheese, softened to room temperature
09 - 1/3 cup granulated sugar
10 - 1 tsp pure 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 whole milk
16 - 1/2 tsp pure vanilla extract
# How to Make It:
01 - In a small bowl, combine warm milk (110°F), active dry yeast, and 1 tablespoon of sugar. Stir gently and let sit for 5–10 minutes until the mixture becomes foamy and bubbly.
02 - In a large mixing bowl, whisk together the eggs, melted butter, remaining sugar, and salt until well combined. Pour in the activated yeast mixture and mix thoroughly.
03 - Gradually add the all-purpose flour, mixing until a soft dough forms. Turn out onto a lightly floured surface and knead for 5–7 minutes until the dough is smooth, elastic, and slightly tacky to the touch.
04 - Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
05 - While the dough rises, combine the chopped strawberries, sugar, and cornstarch in a small saucepan over medium heat. Stir continuously for 3–5 minutes until the mixture thickens into a jam-like consistency. Remove from heat and cool completely.
06 - Using an electric mixer, beat the softened cream cheese with sugar and vanilla extract on medium speed until completely smooth and creamy, scraping the bowl as needed.
07 - Punch down the risen dough and transfer to a floured surface. Roll 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 the long edge, roll the dough up tightly into a log. Using a sharp knife or dental floss, cut into 12 equal portions. Arrange the rolls cut-side up in a greased 9x13-inch baking dish.
09 - Cover the baking dish and let the rolls rise for 30 minutes until puffed and nearly doubled.
10 - Preheat the oven to 350°F. Bake the rolls for 22–25 minutes until the tops are lightly golden and the centers are cooked through. Remove from the oven and let cool slightly.
11 - Whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzly. Drizzle the glaze generously over the warm rolls before serving.
# Expert Advice:
01 -
- The dough is pillowy soft and enriched with butter and eggs, so every bite feels like a bakery treat.
- Cream cheese and fresh strawberries together create a filling that tastes like the best no bake cheesecake you have ever had.
- They look impressive but the process is surprisingly forgiving, even if you are new to working with yeast.
02 -
- If the strawberry filling is even slightly warm when you spread it, the cream cheese layer will slide right off and you will have a mess on your hands.
- Underbaked rolls will collapse in the center, so look for golden tops and set filling before pulling them from the oven.
03 -
- Dental floss makes the cleanest cuts through the rolled dough without squishing the spiral shape the way a knife can.
- Adding a pinch of lemon zest to the strawberry filling brightens the entire flavor profile and makes it taste less one dimensional.