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Strawberry Cheesecake Sweet Rolls

Soft, pillowy rolls filled with creamy cheesecake and fresh strawberries, perfect for breakfast, brunch, or an indulgent snack.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 1/4 tsp active dry yeast The magic ingredient that ensures our rolls rise perfectly.
  • 3/4 cup warm milk This adds moisture and helps activate the yeast.
  • 1/4 cup granulated sugar Sweetens the dough and aids in browning.
  • 1/2 cup unsalted butter, melted Contributes richness and flavor to the rolls.
  • 1 large egg Acts as a binding agent, enriching the dough.
  • 3 cups all-purpose flour The foundation of our soft rolls.
  • 1/2 tsp salt Balances the sweetness and enhances flavors.
Cheesecake Filling
  • 8 oz cream cheese, softened The star ingredient for a creamy filling.
  • 1/4 cup powdered sugar For sweetness in the cheesecake layer.
  • 1/4 cup heavy cream Adds richness to the filling.
  • 1 tsp vanilla extract Infuses a lovely aroma and flavor.
Strawberry Topping
  • 1 cup fresh strawberries, chopped Juicy and bright with tartness.
  • 1 tbsp sugar Helps macerate the strawberries, enhancing their flavor.
  • 1 tsp lemon juice Brings a zing that complements the sweetness.
Glaze
  • 1/2 cup powdered sugar Creates a sweet coating for the rolls.
  • 1 tbsp milk Helps achieve the perfect drizzling consistency.
  • 1/2 tsp vanilla extract Adds a lovely flavor to the glaze.

Method
 

Preparation
  1. Dissolve the active dry yeast in warm milk along with the granulated sugar in a small mixing bowl and let it sit for about 5 minutes until frothy.
  2. In a large mixing bowl, combine melted butter, egg, and salt. Add the frothy yeast mixture and stir until fully combined. Gradually incorporate flour, one cup at a time, until a soft dough forms.
  3. Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Place the kneaded dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
  5. While the dough rises, prepare the cheesecake filling by beating softened cream cheese, powdered sugar, heavy cream, and vanilla extract in a medium bowl until smooth and creamy.
  6. In another bowl, mix chopped strawberries with sugar and lemon juice and let sit for about 10 minutes to macerate.
Shaping and Baking
  1. Once the dough has risen, punch it down gently and roll it out into a rectangular shape (12x18 inches) on a floured surface.
  2. Spread the cheesecake filling evenly across the surface, leaving a small border around the edges.
  3. Evenly distribute the macerated strawberries over the cheesecake filling.
  4. Starting from the long side, roll the dough tightly into a log shape and slice into 12 equal pieces.
  5. Place the slices in a greased baking dish, cut side up. Cover and let rise again for 30 minutes.
  6. Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.
  7. While baking, whisk together powdered sugar, milk, and vanilla extract in a bowl to prepare the glaze.
  8. Once baked, drizzle the glaze over warm rolls and top with remaining macerated strawberries.

Notes

For softer rolls, avoid over-kneading the dough. Store these rolls in an airtight container at room temperature. Try adding chocolate chips or nuts to the filling for a twist.