Strawberry Cheesecake Rolls (Printable)
Soft rolls filled with cream cheese and fresh strawberries, finished 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:
01 - In a small bowl, combine warm milk (110°F), active dry yeast, and 1 tablespoon of granulated sugar. Let the mixture rest for 5 to 10 minutes until it becomes foamy and bubbly, confirming the yeast is active.
02 - In a large mixing bowl, whisk together the eggs, melted unsalted butter, remaining granulated sugar, and salt until well combined. Pour in the activated yeast mixture and stir to incorporate.
03 - Gradually add the all-purpose flour, mixing until a soft dough forms. Transfer to a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
04 - Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot until doubled in size, approximately 1 hour.
05 - While the dough rises, combine the finely chopped fresh strawberries, granulated sugar, and cornstarch in a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens, about 3 to 5 minutes. Set aside and let it cool completely.
06 - Using an electric mixer, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Set aside.
07 - Punch down the risen dough and transfer it to a floured surface. Roll it out into a 16x10-inch rectangle. Spread the cheesecake filling evenly over the dough, then gently layer the cooled strawberry mixture on top.
08 - Tightly roll the dough from the long edge 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 puffy 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.
11 - Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze generously over the warm rolls before serving.
# Expert Tips:
01 -
- The cream cheese filling melts into the dough and creates this gooey, tangy layer that tastes straight up decadent.
- Fresh strawberry filling beats anything from a jar, and the color is gorgeous swirled through each roll.
- They look impressive but the process is surprisingly forgiving, even if your rolling skills are messy like mine.
02 -
- Let the strawberry filling cool completely before spreading it, because warm filling will melt the cream cheese layer into a swirled mess.
- The second rise is not optional, skipping it gives you dense, heavy rolls that taste more like biscuits than pillowy pastry.
- These are best eaten the same day, but you can refrigerate leftovers and gently reheat them for about 15 seconds in the microwave.
03 -
- Use unflavored dental floss to cut the roll log instead of a knife, it prevents squishing and gives you perfectly round rolls every time.
- A scant quarter teaspoon of lemon zest in the strawberry filling brightens the whole thing and makes people wonder what your secret is.